Whitney Miller won the first season of MasterChef and is sharing her insider knowledge with us!
It’s made with pan-seared shrimp, andouille sausage and roasted corn fresh off the cob.
This dish takes a little time to prepare, but it is absolutely mouth-watering and definitely worth the effort.
Replace the husk and place on a baking sheet.
Bake until lightly browned, about 20 minutes.
(Leave the oven on but reduce the temperature to 375 degrees F for the souffles.)
Set aside for using in the sabayon and as a garnish.
Meanwhile, to make the sabayon: Heat the oil in a medium skillet over medium heat.
Add the onion and bell pepper and cook until softened, about 5 minutes.
Add the garlic and cook until fragrant, about 2 minutes.
Transfer the mixture to a blender and puree.
Set aside while you start the souffles.
Remove from the heat and let cool slightly.
Stir in the salt, pepper, butter, Cheddar, and egg yolks.
With an electric mixer, beat the egg whites until stiff peaks form.
Fold the egg whites into the grits mixture.
Remove the souffle dishes from the refrigerator and fill with the grits mixture.
While the souffles are baking, finish the sabayon.
Place a sieve over the top of a double boiler and strain the pureed sabayon mixture through it.
Bring water to a simmer in the bottom of the double boiler.
Place the strained cream mixture over the simmering water.
Sprinkle in the salt.
The sauce should coat the back of a spoon.
Remove from the heat and cover to keep warm while you cook the shrimp and sausage.
Heat the oil in a medium skillet over medium-high heat.
Transfer the shrimp to a plate.
In the same skillet, cook the sausage until browned and cooked through, about 5 minutes.
Remove from pan and drain on a paper towel-lined plate.
Cover to keep warm.
Unmold a souffle onto the sauce.
Top with some sausage, shrimp, and some of the remaining corn.
Sprinkle with the scallions and parsley.
Serves 6
Recipe reprinted from Modern Hospitality by Whitney Miller.
Copyright (c) 2011.
By permission of Rodale, Inc., Emmaus, PA 18098.
Available wherever books are sold.
Whitney’s Recap:
Contestants excitedly step into theMasterChefkitchen for the first time.
Chef Ramsay exclaims, “Lift up your boxes!”
What exotic ingredients would be revealed?
Smiles contagiously spread over contestants' faces as they spot salmon.
Is it “sam-mon” or “sal-mon”?
Whichever way you pronounce it, it cooks just the same.
This is a fish they know!
How gutsy of Suzy to prepare three complex variations of salmon in only 60 minutes.
Pairing strawberries and salmon together, hmm… not two ingredients I thought would taste well together.
Next up, elimination challenge!
Christian cleverly plays to the contestants' weakness in choosing France as the theme.
Thoughts flew through the contestants' minds like “Are French fries really French?”
Not Max, however - nothing could shake his confidence.
Profiteroles, tarts and not-so-tarts (Angel’s dish) and more were served to the judges.
A few shined while others barely passed the test.
Angel, Mark, and Erryn found themselves in the hot seats as the bottom three.
Who will be eliminated - or should I say how many?
After Angel was eliminated, so was Mark.
Where did the idea of using raw flour to thicken potato puree come from?
The journey continues for the remaining 16 contestants as they face their first team challenge.
In this challenge, the contestants have to serve 350 people.
Warning words come from Gordon, “Don’t run out of food!”
Oh, how I remember him telling my team the same.
Not Tony, too!
Red team scored the victory from customers' votes for the best salad, pizza, and dessert.
Good luck, blue team, because you will all be facing a pressure challenge.
I know more than any contestant from season 1 how it feels, after facing the most pressure challenges.
Poor Tony, he tried so hard to make the perfect ravioli.
What will be the contestants' next challenge ?
Stay tuned next week to find out.
**
*More from SELF.com:Your No-Deprivation Diet Plan (Drop 10 Pounds!
**
Get SELF on your iPad!
