Salmon with Asparagus, Three Ways

Broiled Salmon with Coconut Sauce and Avocado Purée

Salmon en Croute with Minted Peas and Hollandaise

Arctic Char and Rice Noodles in Curry Broth

Salt-Baked Branzino and Roasted Baby Vegetables

Miso Black Cod in Coconut-Ginger Broth

Fish Tacos with Guacamole

Vadouvan-Spiced Monkfish with Pancetta Lentils

Thai Prawn Curry with Prawn Dumplings

Soy-Marinated Yellowtail with Sautéed Green Beans and Mushrooms

Crawfish Étouffée

Seared Scallops with Jalapeño-Poblano Salsa

Alligator Stir-Fry with Grilled Pineapple

Seafood and Rainbow Chard in Shellfish Broth

West Indian Lobster Curry

SALMON WITH ASPARAGUS, THREE WAYS

This dish looks beautiful and complicated, but it is even more impressive when you consider how few actual ingredients there are. Abby was able to prepare an elegant main course using essentially only two ingredients: salmon and asparagus. She even transformed the asparagus and the water it was cooked in into a simple yet flavorful sauce! Sometimes a little ingenuity is the key ingredient.

serves 4

Kosher salt

48 asparagus stalks, trimmed

5 tablespoons olive oil, plus more for brushing

Freshly ground black pepper

4 (5-ounce) skin-on salmon fillets

  1. Bring a large pot of salted water to a boil. Add 36 of the asparagus stalks and cook until tender, about 5 minutes. Drain, reserving 1 cup of the cooking liquid. Set 24 of the boiled asparagus stalks aside. Cut the remaining 12 stalks into large pieces and place them in a blender or food processor. Add 2 tablespoons of the olive oil and ½ cup of the reserved cooking liquid and blend until smooth, adding more water if needed to adjust the thickness of the sauce.
  2. In a large pan, heat 2 tablespoons of the olive oil over high heat. Add the 24 reserved asparagus stalks and cook, turning them occasionally, until beginning to brown, 2 to 3 minutes. Transfer back to the plate and season with salt and pepper.
  3. Add 1 tablespoon of the olive oil to the pan and reduce the heat to medium. Cut off the bottom part of the remaining 12 uncooked asparagus stalks, leaving only the tips. Add the tips to the pan, season with salt and pepper, and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Transfer the tips to the plate with the asparagus spears.
  4. Preheat the broiler to high.
  5. Generously brush the salmon with olive oil on both sides and season with salt and pepper. Arrange the fillets skin-side down on a baking sheet and broil until cooked through, 5 to 7 minutes. Carefully remove and discard the salmon skin.
  6. To serve, divide the whole asparagus spears among four plates, arranging them in the center. Place a salmon fillet on top of the asparagus on each plate and scatter the asparagus tips over and around the salmon. Serve the asparagus sauce on the side.

BROILED SALMON
with COCONUT SAUCE and AVOCADO PURÉE

While the method of cooking this salmon is relatively simple, the other parts of this dish are not. There’s a savory coconut sauce that’s thick and creamy and a smooth avocado purée. Plus, Jack served Sautéed Broccolini (this page) and thin slices of mango on the side. All together, these various components make for what the judges called “an artistic, imaginative” dish. You could, of course, choose to serve just the recipe here, but if you really want to impress your guests the way Jack impressed the judges, then gather all the ingredients and get cooking!

serves 4

Coconut Sauce

1 (15-ounce) can unsweetened coconut milk

2 tablespoons fresh lime juice

1 shallot, finely chopped

2 tablespoons sugar

2 garlic cloves, finely chopped

1 tablespoon soy sauce

Kosher salt and freshly ground black pepper

Avocado Purée

2 ripe avocados, pitted and peeled

2 tablespoons mascarpone cheese

Juice of 1 lemon

2 teaspoons kosher salt

Salmon

¼ cup soy sauce

¼ cup fish stock

2 tablespoons honey

4 skin-on salmon fillets, about 4 ounces each

Kosher salt and freshly ground black pepper

4 large Swiss chard leaves, blanched (see Tip) and stemmed

  1. Make the coconut sauce: In a small saucepan, combine the coconut milk, lime juice, shallot, sugar, garlic, and soy sauce. Bring to a boil over high heat and cook until reduced by half, 10 to 15 minutes. Season with salt and pepper.
  2. Make the avocado purée: In a food processor, combine the avocados, mascarpone, lemon juice, and salt. Process until completely smooth.
  3. Make the salmon: In a small saucepan, combine the soy sauce, fish stock, and honey. Cook over medium heat, stirring, until the honey has dissolved and the sauce thickens slightly, 5 to 7 minutes. Remove the pan from the heat and let cool.
  4. Preheat the broiler.
  5. Season the salmon fillets with salt and pepper on both sides. Brush the honey-soy glaze across the salmon and place the fillets skin-side down on a baking sheet. Broil for 5 minutes. Remove from the oven and let cool for about 5 minutes. Once the fillets are cool enough to handle, wrap each fillet with a blanched Swiss chard leaf.
  6. To serve, spread avocado purée in the bottom of each of four shallow bowls. Set a Swiss chard–wrapped salmon fillet on top of the avocado purée and spoon the coconut sauce around the salmon.

TIP Blanching means boiling something briefly, then transferring it to a bowl of ice water to stop the cooking. This method helps to preserve the vibrant color of a vegetable. Swiss chard leaves need to cook for only a few minutes, though other vegetables, like asparagus, need to cook a little longer.

SALMON EN CROUTE
with MINTED PEAS and HOLLANDAISE

En croute refers to wrapping a fillet of fish in puff pastry. Sealed safely inside, the fish stays succulent as it steams in its own juices, while the pastry bakes into a crisp, golden brown crust. Jimmy and Andrew enhanced the flavor of the salmon by “stuffing” it with an herb-flecked butter and grainy mustard. They chose basil and dill, but you can really use any combination of fresh herbs. If you’re looking for a side to complement this dish, try the Roasted Potatoes (this page).

serves 4

Hollandaise

½ cup white wine vinegar

1 shallot, minced

6 whole black peppercorns

½ cup fresh tarragon leaves

4 large egg yolks

½ cup clarified butter (see Tip, this page), melted

Kosher salt and freshly ground black pepper

Minted Peas

2 tablespoons unsalted butter

3 tablespoons thinly sliced fresh mint

2 cups green peas, blanched (see Tip, this page)

Kosher salt and freshly ground black pepper

Salmon en Croute

⅔ cup unsalted butter, at room temperature

¼ cup finely chopped fresh dill

¼ cup finely chopped fresh basil

2 tablespoons finely grated lemon zest

Kosher salt and freshly ground black pepper

4 skinless salmon fillets, about 4 ounces each

¼ cup whole-grain mustard

All-purpose flour

2 sheets frozen puff pastry, thawed

2 large eggs, beaten

  1. Make the hollandaise: In a small saucepan, bring the vinegar, shallot, peppercorns, and tarragon to a simmer over medium-high heat. Cook until reduced by half, 10 to 12 minutes. Strain through a fine-mesh sieve into a bowl and discard the solids.
  2. In a medium glass bowl, whisk together the egg yolks and 2 tablespoons of the vinegar reduction. Place the bowl over a pot of simmering water (be sure the bottom of the bowl does not touch the water) and cook over medium-low heat, whisking continuously, until thick and pale in color, 7 to 8 minutes. Slowly drizzle the clarified butter into the egg mixture, whisking until fully incorporated. Season with salt, pepper, and more vinegar reduction.
  3. Make the minted peas: In a large sauté pan, melt the butter over medium heat. Add the mint and the blanched peas. Cook, stirring, until the peas are tender, 5 minutes. Season with salt and pepper.
  4. Make the salmon en croute: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  5. In a small bowl, combine the butter, dill, basil, lemon zest, and a pinch each of salt and pepper. Slice each salmon fillet in half lengthwise. Spread some of the butter mixture on one half and about 1 tablespoon of mustard on the other half. Stack the halves back on top of each other, with the butter and mustard in the middle. Season each fillet with salt and pepper.
  6. On a floured work surface, roll out each sheet of puff pastry and cut them in half. Place 1 stacked salmon fillet on each sheet and fold the puff pastry around the salmon, covering it completely but overlapping as little of the pastry as possible. Turn the package over and place seam-side down on the prepared baking sheet. Press down gently to seal the pastry. Using a small knife, score the outside of each salmon package. Brush with the beaten eggs. Bake until the pastry is golden brown, about 15 minutes. Remove from the oven and let cool for 5 minutes.
  7. To serve, spoon about ¼ cup of the hollandaise in the center of each of four plates. Place the salmon en croute over the sauce and arrange the minted peas on the side.

TIP Butter is “clarified” when it is cooked until the water evaporates and the milk solids float to the surface. The solids are skimmed, leaving behind perfectly clear butter. In India and other parts of the world, making clarified butter (called ghee) involves cooking the butter long enough to caramelize the milk solids, and even after they are skimmed, their nutty flavor remains. You can buy ghee in Indian grocery stores or online. Regular clarified butter is easy to find online, too.

ARCTIC CHAR AND RICE NOODLES
in CURRY BROTH

In the finale episode of Season 2, Samuel poured this curry broth into the serving bowl tableside, which heightened the drama and added to the presentation. Judge Joe Bastianich, recognizing that the fish is from the Arctic and the seasoning inspired by Southeast Asia, said, “I love the idea of taking two opposite parts of the world and putting them on the same plate.” All three judges agreed that Samuel had cooked the fish perfectly. “There are chefs in professional kitchens,” Gordon Ramsay said, “who overcook this fish time and time again, but you, young man, have absolutely nailed it. Well done!” With a little practice, you’ll be cooking arctic char like a pro, too!

serves 4

Curry Broth

2 cups seafood stock

2 (13.5-ounce) cans unsweetened coconut milk

1 (1-inch) piece fresh galangal, crushed (see Tip, this page)

1 (1-inch) piece fresh ginger, crushed

1 teaspoon ground turmeric

1 teaspoon coriander seeds, toasted (see Tip, this page)

1 tablespoon red curry powder

Pinch of saffron

1 stalk fresh lemongrass

1 tablespoon fish sauce

2 tablespoons fresh lime juice

Kosher salt

Arctic Char and Rice Noodles

Vegetable oil, for frying

8 ounces dried rice noodles

3 tablespoons vadouvan spice blend (see Tip, this page)

1 tablespoon Himalayan black salt

6 tablespoons grapeseed oil

1 cup sliced shiitake mushrooms

2 baby bok choy, quartered lengthwise

Kosher salt and freshly ground black pepper

4 skin-on arctic char fillets, about 4 ounces each

Micro cilantro, for garnish

  1. Make the curry broth: In a large saucepan, combine the seafood stock, coconut milk, galangal, ginger, turmeric, coriander seeds, curry powder, and saffron. Trim the root end of the lemongrass stalk and cut off the top 2 inches or so. Cut the lemongrass in half lengthwise and peel away and discard any tough, papery layers. Using a rolling pin or a meat mallet, smash the lemongrass to release its flavorful oils. Place the bruised lemongrass in the pot, cutting it again, if needed, to fit. Bring to a simmer over medium-high heat and cook for 20 minutes. Strain the broth through a fine-mesh sieve into a bowl, discard the solids, and stir in the fish sauce and lime juice. Taste and season with salt if needed.
  2. Make the arctic char and rice noodles: Pour at least 2 inches of vegetable oil into a heavy-bottomed pot. Heat over medium-high heat to 350°F.
  3. Carefully add about one-quarter of the rice noodles to the hot oil and fry until golden, about 1 minute. Transfer to a paper towel–lined plate and sprinkle with the vadouvan and Himalayan salt.
  4. In a large sauté pan, heat 4 tablespoons of the grapeseed oil over high heat. Add the mushrooms and cook, stirring often, until lightly browned, 3 to 4 minutes. Add the bok choy and cook, stirring, until wilted, about 4 minutes. Remove the pan from the heat and season the vegetables with salt and pepper.
  5. Bring a large pot of water to a boil. Add the remaining rice noodles and cook for 1 minute. Drain. Transfer to a bowl and stir in ½ cup of the curry broth.
  6. In a large nonstick pan, heat the remaining 2 tablespoons grapeseed oil over high heat. Season the arctic char fillets with salt and pepper on both sides. Add the fish to the pan, skin-side down, and cook until the skin is golden brown and crisp, about 4 minutes. Flip and cook just until the fish is barely cooked through, about 2 minutes.
  7. To serve, divide the boiled rice noodles among four shallow bowls. Arrange a few mushroom slices and bok choy pieces over the noodles. Place an arctic char fillet, skin-side up, on top of the vegetables. Garnish with a handful of fried rice noodles and a few sprigs of micro cilantro. Pour the curry broth around the noodles and fish—tableside, if you like!

TIP Toasting whole dried spices is a fantastic way to boost their flavor. Place the spices in a small, dry pan and cook over medium-high heat, stirring often, until very fragrant and lightly browned.

TIP Galangal is a root vegetable that’s closely related to ginger. Look for it in Asian grocery stores. If you can’t find it, experiment with ginger here, or find another Asian spice you love!

SALT-BAKED BRANZINO
and ROASTED BABY VEGETABLES

When Logan presented this whole fish baked in a salt crust, the first thing judge Joe Bastianich said was, “This is one of the most unusual entrées we have ever seen in the history of MasterChef Junior.” All the judges knew Logan had made a bold move, because by baking in a salt crust, Logan was unable to check the doneness of the branzino. He risked baking it too long and ending up with an oversalted, dried-out fish. But, if it worked, it would be incredibly delicious. (For more on salt baking, see this page.) It turned out that Logan had nailed it—the fish was perfect. Served with a delicious chimichurri sauce, this dish is a real showstopper, so be sure to serve the fish in the salt crust, and then break it open on the table to really impress your guests.

serves 2

Salt-Baked Branzino

2 tablespoons juniper berries

2 tablespoons Sichuan peppercorns

2 tablespoons fennel seeds

2 teaspoons fennel pollen

2 pounds kosher salt

4 large egg whites, beaten

1 whole branzino, gutted and scaled

5 sprigs fresh thyme

2 tablespoons unsalted butter, cut into cubes

1 Meyer lemon, sliced into rounds

Roasted Baby Vegetables

½ pound baby pebble potatoes, scrubbed

¼ pound baby carrots

¼ pound baby yellow pattypan squash

¼ pound baby zucchini

2 sprigs fresh thyme

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Chimichurri (this page), for serving (optional)

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Make the branzino: Using a spice grinder or small food processor, grind the juniper berries, Sichuan peppercorns, fennel seeds, and fennel pollen until broken down but not completely pulverized. Transfer to a large bowl and stir in the salt and egg whites. Mound half the salt mixture into an even bed on the prepared baking sheet.
  3. Stuff the branzino with the thyme, butter, and Meyer lemon slices. Place the stuffed branzino over the salt mound and pile the remaining salt mixture on top of the fish, leaving the tail exposed. Bake for 30 minutes.
  4. Meanwhile, make the vegetables: In a large bowl, combine the potatoes, carrots, squash, zucchini, thyme, and olive oil. Season with salt and pepper. Arrange the vegetables in a single layer on a baking sheet. Roast until browned, 20 to 25 minutes.
  5. To serve, present the branzino in the baked salt crust on a platter. Crack the crust with the back of a large spoon, remove the broken crust, and transfer the fish to a plate. Serve the roasted vegetables and the chimichurri (if using) on the side.

MISO BLACK COD
in COCONUT-GINGER BROTH

Complex and multilayered, this finale main course looks extraordinary, “like a spoonful of diamonds,” according to judge Gordon Ramsay. It also tastes remarkable. The judges called it “ridiculously good,” “fragrant, bright, and flavorful,” and “incredibly moist.” Judge Graham Elliot was most impressed by the fact that Addison hadn’t just blanched the bok choy, which is the most common way to cook the vegetable, but had sautéed it as well, creating nice caramelization. You could also use this technique on other dark leafy vegetables, such as kale, greens, and even Brussels sprouts!

serves 4

Cod and Broth

Vegetable oil, for frying

1 burdock root (see Tip, this page), peeled and thinly shaved using a vegetable peeler

Kosher salt

1 cup jade rice

3 tablespoons mirin

3 tablespoons sake

½ cup white miso paste

4 skinless black cod fillets, about 6 ounces each

1 stalk lemongrass

2 tablespoons grapeseed oil

2 tablespoons finely chopped shallot

1 garlic clove, minced

1 (1-inch) piece fresh ginger, peeled and coarsely chopped

2 makrut lime leaves (see Tip, this page)

2 cups chicken stock

2 cups unsweetened coconut milk

½ lime

Vegetables

6 tablespoons grapeseed oil

1 cup shiitake mushrooms, stemmed

1 cup maitake mushrooms (also called hen-of-the-woods)

¼ cup soy sauce

½ cup shelled fresh soybeans

4 baby bok choy, halved lengthwise

¼ cup oyster sauce

1 tablespoon black sesame seeds, toasted (see Tip, this page)

1 tablespoon white sesame seeds, toasted (see Tip, this page)

Hot chili oil, for garnish

  1. Make the cod and broth: Pour at least 2 inches of vegetable oil into a heavy-bottomed pot. Heat over medium-high heat to 350°F.
  2. Carefully add the shaved burdock to the hot oil and fry until golden, about 3 minutes. Using a slotted spoon, transfer to a paper towel–lined plate, sprinkle with salt, and let cool.
  3. Bring 1½ cups water to a boil in a medium saucepan. Season the water with salt and add the rice. Reduce the heat to low, cover the pot with a lid, and cook until the rice is tender, 15 to 20 minutes.
  4. In a small saucepan, bring the mirin, sake, and 2 tablespoons water to a boil. Whisk in the miso paste until completely dissolved. Pour the miso mixture into a shallow dish. Add the black cod fillets and turn to coat. Set aside to marinate at room temperature for at least 30 minutes.
  5. Meanwhile, trim the root end of the lemongrass stalk and cut off the top 2 inches or so. Cut the lemongrass in half lengthwise and peel away and discard any tough, papery layers. Using a rolling pin or a meat mallet, smash the lemongrass to release the flavorful oils.
  6. In a medium pot, heat the grapeseed oil over medium heat. Add the lemongrass (cutting it again, if needed, to fit), shallot, garlic, ginger, and makrut lime leaves. Cook, stirring, until the shallot is translucent, 2 to 3 minutes. Pour in the stock and coconut milk and simmer until the mixture thickens slightly, about 20 minutes. Strain through a fine-mesh sieve into a bowl, discard the solids, and season with lime juice and salt. Keep warm.
  7. Make the vegetables: In a large pan, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add the mushrooms and cook, stirring, until browned, about 4 minutes. Pour in the soy sauce and cook, stirring, until the soy sauce evaporates, 2 to 3 minutes. Stir in the soybeans and remove the pan from the heat.
  8. Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Add the bok choy to the boiling water and cook until just tender, 2 to 3 minutes. Transfer to the ice bath. Drain and pat dry.
  9. In a separate large pan, heat the remaining 3 tablespoons grapeseed oil over medium-high heat. Add the blanched bok choy and cook, stirring, until lightly browned, about 5 minutes. Pour in the oyster sauce and stir well. Sprinkle with the black and white sesame seeds.
  10. Preheat the broiler to high.
  11. Transfer the marinated cod to a baking dish. Broil until the fish is cooked through and flaky, 8 to 10 minutes.
  12. To serve, place a heaping tablespoon of steamed rice in each of four shallow bowls. Place a piece of miso black cod next to the rice and arrange a heaping tablespoon of mushrooms next to the cod. Place 2 bok choy halves next to the mushrooms. Scatter the fried burdock over the fish and vegetables. Spoon the coconut-ginger broth around the bowl and garnish with drops of the chili oil.

TIP Makrut lime leaves are an important ingredient in Southeast Asian cuisine. They have an intense zesty aroma because they come from the makrut lime tree, a citrus fruit tree native to tropical Asia. You can buy them in Asian grocery stores—if you don’t see the fresh leaves near the vegetables and fruits, check the freezer section.

TIP Burdock is a slender root vegetable with a meaty texture, sort of like lotus root. Look for it in Asian grocery stores.

FISH TACOS WITH GUACAMOLE

The incredibly popular fish taco can be made hundreds of ways. But in the MasterChef Junior kitchen, you can be sure there will be a surprise twist. Sure enough, when Molly presented these during her audition, she garnished her fish tacos with one unexpected ingredient—pomegranate seeds! They are pops of delicious sweetness and look fantastic sprinkled over the fish. Best of all, Molly’s creativity reminds us to never stop experimenting and trying new things in the kitchen.

serves 4

1 pound Atlantic cod fillet, cut into 4 portions

3 tablespoons olive oil

Juice of 3½ limes, plus lime wedges for serving

2 ripe avocados, pitted and peeled

2 tablespoons minced onion

Vegetable oil, for frying

Kosher salt and freshly ground black pepper

1½ cups all-purpose flour

4 white corn tortillas, warmed

½ cup Mexican crema

½ cup shredded red cabbage

½ cup shredded green cabbage

¼ cup fresh cilantro leaves

¼ cup pomegranate seeds

  1. Place the cod in a shallow dish, pour in the olive oil and the juice of 3 of the limes, and let the fish marinate for 15 minutes.
  2. Meanwhile, mash the avocados in a medium bowl. Add the onion and the juice of the remaining ½ lime and mix well.
  3. Pour at least 2 inches of vegetable oil into a heavy-bottomed pot. Heat over medium-high heat to 350°F.
  4. Remove the cod from the marinade, pat dry, and season with salt and pepper on all sides. Dredge the cod in the flour, shaking off any excess. Working in batches, carefully lower the floured cod into the hot oil and fry until golden brown, 3 to 4 minutes. Transfer to a paper towel–lined plate and let cool slightly.
  5. Use two forks to break the cod up into large, flaky pieces. Divide among the tortillas, drizzle with crema, and top with shredded red and green cabbage, cilantro, and pomegranate seeds. Serve with the guacamole and lime wedges on the side.

VADOUVAN-SPICED MONKFISH
with PANCETTA LENTILS

Monkfish have distinctive scowling faces and large teeth! Don’t be fooled by their appearance, though, because fillets cut from their tail are firm, white, and delicious. Just be aware that monkfish is quite lean and can easily dry out if overcooked. Here, Jasmine paired the fish with salty pancetta, which actually appears twice in this dish.

serves 4

½ cup diced pancetta, plus 4 thin slices pancetta

2 medium shallots, finely chopped

2 tablespoons minced garlic

1 cup white wine

8 cups chicken stock

1¼ cups (2½ sticks) unsalted butter

Kosher salt and freshly ground black pepper

2 medium zucchini, very thinly sliced

1 pint cherry tomatoes, halved

2 cups lentils

Zest and juice of 1 lemon

2 tablespoons grapeseed oil

4 skinless monkfish fillets, about 6 ounces each

4 sprigs fresh thyme

3 tablespoons vadouvan spice blend (see Tip)

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. Place the pancetta slices in a single layer without overlapping on the prepared baking sheet. Bake until crisp, 16 to 18 minutes.
  3. In a medium saucepan, combine the shallots, garlic, wine, and 2 cups of the stock. Bring to a boil over medium-high heat and cook until reduced by half, about 20 minutes. Gradually whisk in 1 cup of the butter until melted and incorporated. Season with salt and pepper.
  4. Place the zucchini and tomatoes in a large bowl. Season with salt and pepper and some of the butter sauce and toss to coat.
  5. In a large saucepan, combine the lentils and remaining 6 cups stock. Bring to a boil over high heat. Meanwhile, in a small sauté pan, cook the diced pancetta over medium-high heat until crisp, about 5 minutes. Transfer the pancetta to the pan with the lentils. Cook the lentils until tender, 25 to 30 minutes. Drain. Season with salt, pepper, and the lemon zest and juice.
  6. In a large nonstick pan, heat the grapeseed oil over medium-high heat. Season the monkfish with salt and pepper and add to the pan. Cook until browned on the first side, about 3 minutes. Add the remaining ¼ cup butter, the thyme, and the vadouvan. Flip the monkfish and cook on the second side until just opaque throughout, about 1 minute.
  7. To serve, spoon the pancetta lentils into four shallow bowls. Place the vandouvan-spiced monkfish over the lentils and arrange the zucchini and tomatoes around the fish. Spoon some reserved butter sauce around the bowl. Top with 1 crisp pancetta slice.

TIP Vadouvan is an Indian spice blend that typically includes dried onion and garlic, fenugreek, cumin, and mustard seeds.

“I started cooking when I was three or four. I was working with my mom in the kitchen making pancakes, and I spilled all the eggs I was mixing all over myself and the floor and started to get upset. My mom told me that it was okay and that we could just start again, and they turned out great. From that, I learned not to make a big deal out of a mistake, because cooking is just an experiment and you have to have fun with it.” —Jasmine

THAI PRAWN CURRY
with PRAWN DUMPLINGS

This rich yellow curry dish features prawns two ways. First, whole prawns (with their heads!) cook directly in the curry, infusing the sauce with their sweet, briny flavor. Second, dumplings filled with a mixture of prawns, chives, and cream are added to the curry just before serving. Judge Joe Bastianich congratulated Dara on cooking such a terrific, restaurant-quality dish, telling her, “I’d pay forty-five dollars for this!”

serves 4

1 (13.5-ounce) can unsweetened coconut milk

2 tablespoons chicken stock

¼ cup yellow curry paste

1 large carrot, thinly sliced

2 makrut lime leaves (see Tip, this page)

1½ teaspoons fish sauce

¼ cup Thai basil, leaves and stems separated

12 large prawns, head on

¼ cup heavy cream

1 tablespoon chopped fresh chives

1 (12-ounce) package wonton wrappers

½ cup snow peas, trimmed

4 ounces shimeji mushrooms (also known as beach mushrooms)

Kosher salt

  1. In a large saucepan, combine the coconut milk, stock, and curry paste. Bring to a boil over medium-high heat and cook, stirring continuously, until smooth, about 1 minute. Add the carrot, makrut lime leaves, fish sauce, and Thai basil stems, reserving the basil leaves for garnishing the finished dish. Reduce the heat to low, cover the pan, and cook until slightly thickened, 30 minutes.
  2. Meanwhile, cut off and discard the heads of 6 of the prawns, and remove the shells as well. Place the shelled prawns in a food processor and add the cream and chives. Blend until smooth. Place a heaping teaspoon of prawn purée in the center of a wonton wrapper. Dab a wet finger around the edges of the wrapper, and then fold the wrapper around the filling, pressing the edges to seal. Repeat with the remaining wrappers and filling.
  3. Uncover the pan of curry sauce and add the snow peas and mushrooms. Cook, stirring occasionally, over low heat until the peas and mushrooms are tender, about 5 minutes. Season with salt. Discard the lime leaves and basil stems. Keep warm.
  4. Bring a large pot of water to a boil. Add the prawn dumplings and boil until cooked through, about 3 minutes. Using a slotted spoon, transfer the dumplings to a plate.
  5. Add the remaining 6 prawns to the curry sauce and cook over low heat, stirring often, until the prawns turn pink, about 4 minutes.
  6. To serve, spoon the Thai prawn curry into four shallow bowls, arranging the whole prawns in the center with their heads poking up. Divide the prawn dumplings among the bowls and garnish with the reserved basil leaves.

SOY-MARINATED YELLOWTAIL
with SAUTÉED GREEN BEANS and MUSHROOMS

Nate was so proud of the plating of this dish that he was presenting to the judges that he joked, “I think it looks great. I would probably marry it, if I had the chance!” It turned out that judge Christina Tosi loved the combination of Asian flavors going on here—the yellowtail’s soy marinade and the sweet-sour rice vinegar dressing on the Cucumber and Tomato Salad (this page), which Nate had arranged on the side. “This is the very best fish dish I’ve had in the MasterChef Junior kitchen,” she said.

serves 4

¼ cup soy sauce

½ cup rice vinegar

2 tablespoons sriracha sauce

1 tablespoon sesame seeds

1 tablespoon chopped fresh chives, plus more for garnish

4 yellowtail fillets, about 6 ounces each

Kosher salt

½ pound green beans, trimmed

2 tablespoons unsalted butter

6 tablespoons grapeseed oil

2 cups button mushrooms, chopped

Freshly ground black pepper

  1. In a wide, shallow dish, whisk together the soy sauce, vinegar, sriracha, sesame seeds, and chives. Add the yellowtail fillets and let marinate at room temperature for about 30 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Prepare a bowl of ice water. Add the green beans to the boiling water and cook until tender, 3 to 4 minutes. Using a slotted spoon, transfer the beans to the ice bath. Let cool, then drain.
  3. In a large sauté pan, heat the butter and 2 tablespoons of the grapeseed oil over medium heat. Add the mushrooms and cook, stirring, until browned, about 6 minutes. Add the blanched green beans and toss to coat. Remove the pan from the heat and season with salt and pepper.
  4. In a large nonstick sauté pan, heat the remaining 4 tablespoons grapeseed oil over medium heat. Lift the yellowtail fillets out of the marinade and place them in the pan. Sear until browned on two sides, 3 to 4 minutes per side. Transfer to a plate and let rest for a few minutes.
  5. To serve, arrange some sautéed green beans and mushrooms in the center of each of four plates. Place a soy-marinated yellowtail fillet on top and garnish with chives.

CRAWFISH ÉTOUFFÉE

A true Louisiana girl at heart, Avery grew up on étouffée. This thickened seafood stew from the Cajun and Creole cuisines of Louisiana is nearly the definition of comfort food: warm, packed with flavor, and incredibly satisfying. It can be made with any type of shellfish, but Avery chose to make her version with the most traditional ingredient—crayfish, which people in Louisiana call crawfish. Feel free to put your own spin on this dish by using your favorite type of shellfish, or a combination of shrimp, crab, scallops, and clams, adding up to a total of one pound.

serves 4

Kosher salt

1½ cups long-grain white rice

¼ cup all-purpose flour

4 tablespoons (½ stick) unsalted butter

1 cup finely chopped onion

½ cup chopped celery

½ cup chopped green bell pepper

1 pound crawfish tail meat

1 teaspoon minced garlic

¼ teaspoon cayenne

1 bay leaf

Freshly ground black pepper

¼ cup thinly sliced scallions, white and light green parts

2 tablespoons chopped fresh flat-leaf parsley

  1. Bring 3 cups water to a boil in a medium saucepan. Season with salt and add the rice. Reduce the heat to low, cover the pot, and cook until the rice is tender, 12 to 15 minutes.
  2. Meanwhile, in a small saucepan, whisk together the flour and 1½ cups water. Cook over low heat, whisking, until thickened, 6 to 8 minutes.
  3. In a large sauté pan, melt the butter over medium heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, 3 to 4 minutes. Add the crawfish, garlic, cayenne, and bay leaf and cook for 4 to 5 minutes more. Using a wooden spoon, stir in the flour mixture. Season with salt and black pepper. Reduce the heat to low and cook for a few minutes more. If the étouffée is too thick, add water, 1 tablespoon at a time, to thin it to your desired consistency.
  4. Just before serving, stir in the scallions and parsley. Discard the bay leaf. Spoon some rice into each of four shallow bowls and top with the étouffée.

SEARED SCALLOPS
with JALAPEÑO-POBLANO SALSA

With a stunning combination of green, yellow, and white ingredients, this dish looks as impressive as it tastes. The scallops are great on their own, but if you’re serving them over the Lemon Risotto (this page), as Tae-Ho did in Season 4, you’ll need to make it before searing the scallops. The smoky and slightly spicy jalapeño-poblano salsa can also be made ahead of time. Other great dishes to serve with the scallops are Broccoli Rabe Purée (this page) or Grilled Corn Succotash (this page).

serves 4

Jalapeño-Poblano Salsa

2 jalapeños

1 poblano pepper

½ red onion, chopped

2 garlic cloves

1 cup fresh cilantro

½ cup rice vinegar

1 teaspoon ground coriander

3 tablespoons olive oil

Juice of 1 lemon

Kosher salt

6 large Brussels sprouts

2 tablespoons olive oil

12 large scallops

Kosher salt and freshly ground black pepper

2 tablespoons grapeseed oil

1 red, golden, or candy cane beet

Lemon Risotto (this page; optional)

  1. Make the jalapeño-poblano salsa: Using tongs, hold the jalapeños and poblano, one at a time, over a direct flame on a gas stovetop and char all sides, turning to cook evenly. (Alternatively, char under a broiler.) Transfer to a plastic bag, close the bag, and let the peppers steam for 5 to 10 minutes. Remove the peppers from the bag, peel off the skins, and discard the stems and seeds. Place the peeled peppers in a blender or food processor. Add the onion, garlic, cilantro, vinegar, coriander, olive oil, and lemon juice. Blend until smooth. Transfer to a medium bowl and season with salt.
  2. Trim the bottoms of the Brussels sprouts and peel each sprout into individual leaves, trimming more of the bottom as needed. In a large pan, heat the olive oil over medium-high heat. Add the Brussels sprout leaves and cook, stirring, until wilted, about 1 minute. Transfer to a plate.
  3. Season the scallops with salt and pepper on both sides. Return the large pan to the stove over high heat. Add the grapeseed oil and about half the scallops. Sear the scallops until browned on two sides, about 3 minutes per side. Transfer to a plate and repeat with the remaining scallops.
  4. Using a vegetable peeler, remove the skin from the beet; discard the skin. Continue peeling to create very thin petals of raw beet.
  5. To serve, spoon the risotto, if using, into four shallow bowls and top each with 3 scallops and the salsa. Scatter the Brussels sprouts and beet petals over the top.

ALLIGATOR STIR-FRY
with GRILLED PINEAPPLE

When cooking alligator meat, follow Cory’s lead and use lots of different spices to create a bold dish with a touch of heat. Including grilled pineapple is a brilliant way to balance the spiciness with sweetness. Although alligator meat is common in the South, it’s not as easy to find in other parts of the country; look for it in specialty markets or buy it online.

serves 4

½ small pineapple, peeled and cut into rounds

5 tablespoons grapeseed oil, plus more for brushing

1 pound alligator meat, finely chopped

Kosher salt and freshly ground black pepper

1 tablespoon toasted sesame oil

½ cup chopped carrot

1 cup chopped onion

2 cups coarsely chopped broccoli

1 cup fresh corn kernels

½ jalapeño, finely chopped

3 black garlic cloves (see Tip), minced

½ teaspoon Chinese five-spice powder

¼ teaspoon freshly grated nutmeg

¼ cup soy sauce

1 tablespoon fish sauce

1 teaspoon black sesame seeds

4 large eggs

Steamed rice, made without rose water (see this page)

  1. Heat a grill to high or a grill pan over high heat.
  2. Brush the pineapple rounds with grapeseed oil on both sides. Grill, flipping once, until lightly charred, about 2 minutes per side. Transfer to a plate and let cool slightly. Finely chop about 1 cup of the grilled pineapple and set aside 4 rounds for serving.
  3. In a wok or large pan, heat 3 tablespoons of the grapeseed oil over high heat. Add the alligator meat and cook, stirring, until browned, about 8 minutes. Transfer to a plate and season with salt and pepper.
  4. To the wok, add the sesame oil, carrot, and onion and cook, stirring, until softened, about 2 minutes. Add the broccoli, corn, jalapeño, black garlic, Chinese five-spice, and nutmeg and cook, stirring, until the vegetables brown, about 5 minutes. Stir in the soy sauce, fish sauce, sesame seeds, and the cooked alligator meat and chopped pineapple. Season with salt and pepper.
  5. In a large pan, heat the remaining 2 tablespoons grapeseed oil over medium-high heat. Crack in the eggs, making sure they don’t touch, and fry until the whites are set, about 5 minutes.
  6. To serve, spoon some steamed rice in the center of each of four plates. Top each with the alligator stir-fry and a fried egg. Garnish with a grilled pineapple round.

TIP Black garlic, an ingredient used in Asian cuisines, gets its dark color from a weeks-long cooking process. It tastes syrupy and sweet, sort of like balsamic vinegar. Look for it in Asian grocery stores.

SEAFOOD AND RAINBOW CHARD
in SHELLFISH BROTH

Like jewels on display, a stunningly beautiful collection of seafood comes together in this elegant dish. Calamari tentacles, baby scallops the size of silver dollars, and thin slices of razor clam surround a seared red snapper fillet, and a flavorful shellfish broth poured over everything ties together these many flavors of the sea. You could certainly use any combination of fresh seafood that you prefer, but keep in mind that a mixture of textures—tender, chewy, and flaky—is ideal.

serves 4

Rainbow Chard

Kosher salt

1 large bunch rainbow chard

2 tablespoons grapeseed oil

2 tablespoons unsalted butter

1 tablespoon finely chopped shallot

1 tablespoon minced garlic

Freshly ground black pepper

Seafood

4 skin-on red snapper fillets, about 4 ounces each

Kosher salt and freshly ground black pepper

6 tablespoons grapeseed oil

20 small calamari tentacles

20 baby scallops

4 razor clams, cleaned and cut into ¼-inch slices

4 sprigs fresh thyme

1 tablespoon finely chopped shallot

1 tablespoon minced garlic

½ cup white wine

1 lemon, quartered

Shellfish Broth

1 cup shellfish stock

¼ cup extra-virgin olive oil

¼ cup finely chopped red bell pepper

¼ cup finely chopped yellow bell pepper

2 tablespoons chopped fresh chives

Kosher salt

8 (1-inch-long) pieces sea bean (see Tip, this page)

20 fresh nasturtium leaves (see Tip, this page)

¼ cup chopped fresh chives

  1. Make the rainbow chard: Bring a large pot of salted water to a boil. Prepare a bowl of ice water.
  2. Pull or cut the chard leaves off the stems. Coarsely chop the leaves and thinly slice the stems. Reserve the stems. Add the chard leaves to the boiling water and cook until just tender, 2 to 3 minutes. Immediately transfer to the ice water, let cool, and then drain.
  3. In a large sauté pan, heat the grapeseed oil and butter over medium-high heat. Add the shallot and garlic and cook until softened, about 2 minutes. Add the reserved chard stems and cook, stirring often, until softened, about 4 minutes. Add the blanched chard leaves and stir until heated through. Season with salt and black pepper.
  4. Make the seafood: Season the red snapper fillets with salt and black pepper and use a knife to score the skin in a crosshatch pattern. In a large nonstick pan, heat 3 tablespoons of the grapeseed oil set over medium-high heat. Place the snapper skin-side down in the pan and cook until the skin is crisp, 3 to 4 minutes. Flip and cook on the second side for 1 minute. Transfer the snapper to a plate. Add the remaining 3 tablespoons grapeseed oil to the pan. Add the calamari and scallops and cook, stirring, for 1 minute. Add the razor clams, thyme, shallot, and garlic and cook until all the seafood is lightly browned and cooked through, 4 to 5 minutes. Add the wine and a few squeezes of lemon juice. Cook, stirring and scraping the bottom of the pan with a wooden spoon, until the wine has reduced slightly, about 2 minutes. Remove the pan from the heat and season with salt and black pepper.
  5. Make the shellfish broth: Bring the stock to a simmer in a small saucepan over medium heat. Remove the pan from the heat and add the olive oil, red bell pepper, yellow bell pepper, and chives. Season with salt, if needed.
  6. To serve, arrange a heaping tablespoon of the rainbow chard mixture in the center of each of four shallow bowls. Place 1 snapper fillet on top of the chard and arrange the rest of the seafood around the snapper. Spoon a few tablespoons of the broth into each bowl. Garnish with sea beans, nasturtium leaves, and chives.

TIP Nasturtium leaves come from the beautiful plant of the same name with sunny yellow-orange flowers. You may have seen it growing in your neighborhood—it’s one of the most popular garden plants! The leaves and flower petals are edible and have a terrific peppery taste, sort of like arugula or watercress. You can also buy nasturtium leaves at some grocery stores.

WEST INDIAN LOBSTER CURRY

In her version of West Indian curry, Jasmine honors tradition by including some of the classic flavors of the Caribbean: chile, cilantro, pepper, and citrus. At the same time, she makes it uniquely hers in many ways, including garnishing with finger lime, a tiny citrus relative native to Australia. Finger limes are filled with caviar-shaped bubbles of zesty juice, and they add fun pops of flavor to this stunning dish.

serves 4

Curry Sauce

1 tablespoon grapeseed oil

1 red bell pepper, chopped

1 green bell pepper, chopped

2 celery stalks, chopped

1 small yellow onion, chopped

½ serrano chile, sliced

3 tablespoons tomato paste

2 tablespoons red curry powder

2 tablespoons white rum

2 (5.5-ounce) cans mixed vegetable juice, such as V8

2 cups unsweetened coconut milk

1 quart seafood or shellfish stock

Juice of 2 key limes

6 sprigs fresh cilantro

2 tablespoons unsalted butter

Lobster

Kosher salt

4 lobster tails, shell on

1 cup (2 sticks) unsalted butter

1 tablespoon jerk seasoning

2 garlic cloves, crushed

Vegetables

2 orange sweet potatoes, peeled and diced

2 purple sweet potatoes, peeled and diced

1 cup shelled English peas

2 tablespoons unsalted butter

1 tablespoon dark brown sugar

Kosher salt

8 yellow cherry tomatoes

2 tablespoons chili oil

4 finger limes, rinds removed

¼ cup chopped fresh chives

¼ cup micro cilantro

  1. Make the curry sauce: Heat a large pan over medium heat. Add the grapeseed oil, red and green bell peppers, celery, onion, and serrano and cook, stirring, until tender, 5 minutes. Add the tomato paste and red curry powder and cook, stirring, for 2 minutes. Pour in the rum and simmer until the liquid has mostly evaporated, about 1 minute. Add the vegetable juice, coconut milk, stock, key lime juice, and cilantro. Reduce the heat to low and simmer until the curry sauce has thickened and coats the back of a spoon, about 45 minutes.
  2. Meanwhile, make the lobster: Bring a medium pot of salted water to a boil. Prepare a bowl of ice water. Add the lobster tails to the boiling water and cook for 5 minutes. Transfer the lobster to the ice water (leave the pot of salted water on the stove, with the heat turned off). Remove and discard the shells.
  3. In a medium sauté pan, melt the butter set over medium heat. Add the jerk seasoning, garlic, and lobster tails. Cook, spooning the butter over the lobster meat frequently, until the lobster is cooked through, about 4 minutes. Transfer the lobster to a plate and let cool slightly.
  4. Make the vegetables: Bring the pot of water used for the lobster to a boil. Prepare two separate bowls of ice water. Add the orange and purple sweet potatoes to the boiling water, cook for 1 minute, and then transfer to one bowl of ice water. Add the peas to the water, cook for 1 minute, and then transfer to the second bowl of ice water.
  5. In a large pan, melt the butter over medium heat. Drain the vegetables and pat them dry with a clean kitchen towel. Add the blanched sweet potatoes to the pan and cook, stirring occasionally, until tender, about 3 minutes. Add the blanched peas and brown sugar and cook, stirring, until the sugar dissolves. Remove the pan from the heat. Season the vegetables with salt.
  6. Just before serving, strain the sauce through a fine-mesh sieve, discarding the solids. Return the sauce to a pot, add the butter, and heat gently until the butter melts.
  7. To serve, arrange 1 lobster tail in the center of each of four shallow bowls. Spoon the curry sauce around the lobster. Scatter the cooked vegetables around the lobster in the sauce. Garnish with cherry tomatoes, chili oil, finger limes, chives, and micro cilantro.

“What inspires me in the kitchen is the quest to make things out of what I have in my pantry and to make them delicious and something that represents me—sweet, Southern, savory, and Caribbean. Once I’ve done that, I know my meal is going to be great. And it’s incredibly fun!” —Jasmine