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From yesterdat: MasterChef Season 1 Episode 5: Cupcake Challenge TV Episode Preview – An all two-hour new episode for the MasterChef will be going to air tonigh on FOX. The kitchen battle gets exciting each week together with the contenders of the cooking-reality show. Tonight, MasterChef will showcase a battle. Here is the episode’s overview. The contestants are asked to do make a single cupcake. They are given a time to prepare it and use the ingredients on the table. Yes it’s only a single cupcake but a difficult one, very difficult one. Mike, Faruq and Slim’s cupcakes were chosen to the worst and embarassing as what Gordon Ramsay said. But later, Iron Chef Cat Cora takes them to a truck stop for a team challenge. The fourteen contenders will battle for a real chef challenge and compete for $250,000 price and the chance to publish their own cookbook. Watch MasterChef Season 1 Episode 5 tonight on FOX at 8:00 PM ET.Catch the udpates and online streaming on FOX channel for the recap of MasterChef Season 1 or watch it online via Internet TV and other TV websites. And a Reality Wanted recap : Tracy could've been excited all day long but her melted cupcake won't be tasted by the judges. They instead choose Jake's chocolate lover's delight cupcake, Sharone's hazelnut and pistachio cupcake, and Whitney's coconut cupcake. I love me some coconut but I'm pulling for Jake all season long here! The winner of the challenge is... Sharone! Okay, so Sharone isn't totally set to head to the final four just yet. He heads off with the judges, meets Iron Chef Cat Cora, and is presented three dishes that she is known for. Sharone chooses a halibut dish and now, everyone must replicate it. He then finds out that if his dish tastes better than Cat's, he'll head right to the final four. The rest are just cooking to live to see another day. After a quick demonstration from Cat, the chefs have one hour to cook. When it's time to present, Sharone is up first and his dish is pretty damn identical to Cat's. However, the judges taste the dishes without knowing whose is whose. Their favorite dish belonged to Cat. Duh. Here's the official MasterChef site . Click here for a clip from The Daily Beast. Nichelle blogged about the "I asked for a cupcake, not a crapcake" episode last week.


OK, I know this is not Christmas related (unless you eat Indian food at Christmas), but I made this the other day and it is so easy and tastes so amazing that I had to share it. The recipe comes from Gordon Ramsay's Great Escape Cookbook (hence the metric measurements), but uses chickpeas instead. Who knew tomatoes and coconut milk tasted so awesome together? I used some diced tomatoes from my garden that I had frozen at the end of the summer--they were awesome and far superior to canned. INGREDIENTS - 3 cups cooked chickpeas - salt and pepper - 2 tbsp oil - 1/2 tsp cinnamon - 1/4 tsp cloves - 1 tsp garam masala - 1 tsp chili powder - 4 curry leaves - 1 sweet onion, diced - 2 garlic cloves, minced - 500g chopped fresh tomatoes, skinned - 400 ml can light coconut milk METHOD 1. Heat oil in a large frying pan over medium heat. Toss chickpeas with salt and pepper and set aside. 2. Add spices and curry leaves to the pan and fry for a min, until nice and fragrant. Add onions and garlic and saute for 6-8 mins, until soft. Add a splash of water to deglaze the pan, if needed. 3. Add chickpeas and tomatoes, mix well, and season to taste. Heat to bubbling, then add coconut milk. Simmer gently until ready to serve (over rice). The dish tastes best if it has sat for a while so the flavours can blend. Even better the next day!


1 lb ground sirloin 1 onion , minced 1 tablespoon ketchup 1 tablespoon sun-dried tomato , cut thinly 1/4 cup garlic , chopped 1/2 teaspoon Worcestershire sauce 1/2 teaspoon Tabasco sauce 1/2 teaspoon honey mustard 1 Combine all ingredients. 2 Form into patties, cook as desired.


1 lb chicken leg , about 8-10 salt and pepper 4 tablespoons olive oil 2 tablespoons soy sauce 3 -4 tablespoons honey 1 head garlic , each clove sliced in half 1 whole lemon , Sliced 1/4-1/3 cup water 1 tablespoon thyme 1/4 cup fresh parsley or 2 tablespoons dried parsley 1 In a large skillet pan, add the oil to Med/High Heat. Season the chicken well with salt and pepper. Add the chicken to the skillet and cook for about 5-6 minutes, turning each piece. 2 Add the garlic cloves, soy sauce, and honey to the pan, making sure to get all the chicken in the sauces. Coninue to cook for a 5 minutes. 3 Add the water and lay the slices of lemon on top of the chicken in the pan. Put a lid on the pan and continue to cook for about 10-15 minutes. 4 Season the chicken with thyme and parlsey. Continue to cook until the chicken cooked through and no longer pink.


1 (5 kg) turkey sea salt & freshly ground black pepper 2 onions , peeled and halved 1 lemon , halved 1 head garlic , halved horizontally 6 bay leaves olive oil , to drizzle 8 slices smoked streaky bacon lemon 375 g butter , at room temperature 1 tablespoon olive oil 2 finely grated small lemons, zest and juice 3 garlic cloves , peeled and crushed 1 small bunch flat leaf parsley , leaves only, chopped 1 Preheat the oven to 220°C/Gas 7. Meanwhile, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic and chopped parsley. Mix well to combine. 2 Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the onions, lemon, garlic halves and 2 bay leaves. 3 With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs – from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap. 4 Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts. 5 Place the bird in a large roasting tray, breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate at this stage.). 6 Roast the turkey in the hot oven for 10–15 minutes. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 180°C/Gas 4 and cook for about 2½ hours (calculating at 30 minutes per kg), basting occasionally. 7 To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 15 minutes and check again. Repeat as necessary until the turkey is cooked. 8 Transfer the turkey to a warmed platter and remove the parson’s nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with the piping hot gravy, stuffing and accompaniments.


1 small red onion 1 red chilli 1 pinch ground clove 1/2 tsp fennel seeds 1/2 tsp ping peppercorns (use green or white if pink are unavailable) 1 tsp turmeric...

For The Red Cabbage: 60 ml malt vinegar 170 g Demerara sugar 125 g butter 1/2 medium red cabbage For The pheasant: 3 sprigs fresh thyme 1 pheasant 4 rashers ...

4 flat mushrooms 1 bunch vine ripened cherry tomato 1 10 g bunch sourdough bread (3 chunky slices, approx) 6 large eggs (free range) 25 g butter (ice cold) 1...

For The chicken: 6 chicken legs or thighs 1 hanful fresh flat leaf parsley 1 egg (yolk only) 350 g good quality pork sausage meat 1 handful shelled pistahio ...

14 ounces farfalle pasta 3 tablespoons olive oil 8 slices streaky bacon , chopped 1 garlic clove , finely chopped 1 cup heavy cream 5 ounces peas , thawed if frozen 2 1/2 ounces parmesan cheese , freshly grated, plus extra to sprinkle 1 small handful sage leaf , and flat-leaf parsley leaves 1 Bring a pot of salted water to the boil. Tip in the farfalle and cook according to packet instructions until the pasta is al dente. 2 Heat the oil in another pan and add the bacon. Fry over high heat for 3 - 4 minutes until the bacon is golden brown. 3 Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly. 4 Tip in the peas, bring back to a simmer and cook for another 3- 4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning. 5 When the pasta is ready, drain it in a colander and immediately tip into the sauce. 6 Add the herbs, then toss the pasta until well coated with the creamy sauce. 7 Divide among warm plates and sprinkle over a little more parmesan to serve.


275 g red lentils , rinsed 2 tablespoons olive oil 1 large onion 2 large garlic cloves 1 teaspoon ground cumin 1 teaspoon ground coriander 2 teaspoons garam masala 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 1 tablespoon tomato puree 800 ml stock 1 Fry the onion and garlic until golden. 2 Stir in the spices and tomato puree and fry for two minutes. 3 Add lentils and stock. 4 Simmer for 25 - 30 mins, or until cooked. 5 Puree a little bit if you want.


2 tablespoons olive oil 1 cup risotto rice 2 cups hot chicken stock 1 cup jerusalem artichoke, washed and sliced 7 tablespoons butter 1/3 cup cream 1/4 cup parmesan cheese , grated sea salt fresh ground black pepper 8 large scallops , sliced 1/4 cup sugar 1/4 cup sherry wine vinegar 1 Heat a few tablespoons of olive oil in a pan, add the rice, and stir for 2-3 minutes so the rice absorbs the oil. Add the stock a little at a time, stirring constantly, until it has all been absorbed and the rice is cooked - around 25-30 minutes. 2 Meanwhile, cook the artichokes in 3 1/2 tablespoons of the butter until soft. Add the cream. Reduce down until the cream has almost evaporated and the artichokes are velvety in texture, stirring every now and then to make sure it’s not catching on the bottom of the pan. Purée in a food processor. Mix the artichoke purée into the rice and add the remaining 3 1/2 tablespoons of butter and the parmesan. Check for seasoning. 3 Slice each scallop into three pieces and sauté in hot oil for 1 minute on each side until they’re medium-rare. Place on top of the risotto. In a heavy-based pan, heat the sugar until it’s a dark golden colour. Carefully add the sherry vinegar and reduce until you have a thick syrup. Drizzle this over the risotto, and serve.


Big thanks to Fogo de Chão Las Vegas for treating us. We are giving away $100 gift certificate to any one of the 47 Fogo de Chão restaurants.

Since moving to Las Vegas, we’ve been exploring all the culinary treats the city has to offer. It seems like every block in Vegas is a “culinary destination,” with restaurants from every celebrity chef you can think of: Guy Fieri’s Vegas Kitchen Bar, Giada, Gordon Ramsay Burger, Mesa Grill by Bobby Flay….and the list goes on and on. With the exception of a one or two of these famous restaurants, we’ve found that our (very expensive) experience does not match the hype.

That’s why, when we eat out with our family, our destination is always the tried and true places that might not get as much attention in the press as Bobby Flay. For us, the experience of dining is just as important as the food, especially with my Mom, Dad, brother and Scott. Fogo de Chão is the master of creating an unforgettable Brazilian feast. We dined at the Las Vegas (Flamingo) location on Easter night. Fogo de Chão Las Vegas Review

My photographs from that night were mostly blurry and off-color….the restaurant is dark, and I was too hungry to fiddle with my camera on my phone. Instead, I asked Fogo de Chão to provide me with professional photos to use in this review.

One of the most popular dining concepts in Las Vegas is the Brazilian Churrascaria, or steakhouse, where meat carvers roam from table to table, and present a hot skewers of fire-roasted meats to slice on demand.

With over 47 locations worldwide, Fogo de Chão is one of the most successful Brazilian steakhouse chains, featuring all-you-can eat salad bar and meats. Specialty drinks and seasonal appetizer specials are available. First, the Fogo de Chão specialty drinks

New to the menu this season are (left to right) Guava do Sol – guava fruit with Belvedere Vodka, lime, honey and a little Prosecco. This was bright, crisp and a little bubbly, a wonderful tropical treat to start your meal. Smoke Honey – this was my husband’s favorite, featuring Monkey Shoulder Whisky, ginger syrup and Glenmorangie Scotch. The smokiness of this cocktail pairs perfectly with the fire-roasted meats. Andean Punch – This non-alcoholic drink is made with fresh strawberries, guava, mint, and sparkling soda. Next up, Fogo de Chão Marketside Salad Buffet

You really have to be careful here and not fill up with the salad bar. Even though I gently warned my Mom, Dad and brother about going light, they couldn’t resist the cheese platter and the new Ancient Grain Salad with quinoa, Kasha, wild rice, apples, oranges and pomegranate seeds.

While I normally skip the salad bar at Fogo de Chão, I did keep a small plate of the salad at my side throughout the meal. A bite of the bright, fresh fruit in the salad was a welcome break in between the feast of roasted meats all night. Main Event: Fire Roasted Skewers

This is Brazil’s most famous cut of meat, the Picanha. It’s difficult to find at your supermarket. In fact, I have *yet* found a regular supermarket sells Picanha! I have to seek out a specialty butcher and pre-order a slab of this precious meat. It is the sirloin cap, with a thin layer of fat that caramelizes to provide extreme flavor and juiciness.

The meat is skewered in the shape of a “C” so that every slice contains a little of that precious fat. Don’t be scared of the fat…this meal is a great feast and it’s okay to treat yourself once in a while!

Gauchos roam the restaurants with their giant skewers, and will stop at each person at the table to custom carve a slice of meat just for you. A little green/red coaster sits right in front of you – signifying whether or not you are ready for more food! Fogo isn’t all meat!

This is my sister. Just kidding, she’s my Mom! We made room in the middle of our table for a giant seafood tower filled with succulent mussels, gigantic shrimp, cracked crab claws and split lobster tail. This was Mom’s favorite part of the meal. She’s a seafood lover through and through. We dipped the seafood into melted butter and spooned on a bit of chimichurri sauce for a nice kick. Our Family Experience at Fogo de Chão

Our Fogo de Chão hosts, Dennis, Caroline and Kappa provided us with seamless, impeccable service. There was always someone nearby to check up on us, refill waters, bring us more cheese bread for my Mom (she loved those!) and swap for clean plates.

The restaurant was busy and buzzing that evening. Hot skewers of meats came off the fire-grill and were immediately ushered out to the tables.

On our drive home, my entire family agreed that this evening was one of the BEST family dining experiences we’ve EVER had. The salad bar was constantly re-stocked with fresh fruits and vegetables (nothing sat around too long), we were offered an endless selection of perfectly cooked grilled meats and the service was spot-on. I highly recommend Fogo de Chão for special occasions,  or a fun date. This is the ultimate in experiential dining. Fogo de Chão $100 Gift Certificate

We’re giving away $100 gift card that you can use at any Fogo de Chão restaurant.

The post Fogo de Chao Review & $100 Gift Certificate appeared first on Steamy Kitchen Recipes.


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