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Index
Cover Title Page Contents Foreword by Graham Elliot Introduction by Joe Bastianich MasterChef Kitchen Equipment Basics The Four Main Challenges The Contestants Chapter One: Breakfasts
Fruit Cup Oatmeal with Brown Sugar and Golden Raisins Eggs Four Ways Lemon Pancakes with Mixed Berries Egg White Omelet with Sautéed Mushrooms and Spinach Pumpkin-Carrot Pancakes American Breakfast Eggs Benedict
Chapter Two: Soups, Salads, and Starters
Bombay Flatbread Tom Kha Kai White Clam Pizza with Bloody Caesars Cheddar Cheese Soufflés Chicken Tikka Masala Wrap Made-from-Scratch Pork Dumplings Garam Masala Chicken Sliders with Chickpea Aioli Live Crab Cocktail Roasted Carrot Soup with Grilled Soda Bread The Offal Trio PART ONE: Chicken Liver Crostini with Pickled Chard Stems PART TWO: Fried Sweetbreads with Béarnaise PART THREE: Grilled Sweetbreads with Salsa Verde and Roasted Onions and Shiitake Mushrooms Sweetbreads Nuggets with Bok Choy and Soy-Chile Sauce Pan-Fried Sweetbreads and Watercress Salad, Roasted Vegetables, and Crispy Pork Belly Sweet Corn Bisque with Cilantro Marshmallow
Chapter Three: Pastas and Rice Dishes
Stir-Fry Noodles with Seared Scallops Homemade Tortellini in Chicken Broth Whitney’s Cauliflower Mac ’n’ Cheese Homemade Orecchiette with Rustic Tomato-Beef Sauce Uni Tagliarini Uni Risotto Poblano and Scallop Risotto Artichoke Risotto with Clams and Blood Oranges Pasta alla Norma
Chapter Four: Vegetables and Sides
Savory Bread Pudding with Tomato Sauce and Sautéed Beet Tops Roasted Beet Salad with Beet Greens, Goat Cheese, and Cabernet Vinaigrette Coleslaw Mashed Sweet Potatoes Sautéed Green Beans with Ham Asian Avocado, Kale, and Mustard Green Salad Spicy Egg Curry and Pilaf with Peas and Pomegranate Raita Grilled Corn on the Cob Garlic Mashed Potatoes Pan-Fried Potatoes with Cheese and Bacon Mixed Tempura Corn Fregola Salad
Chapter Five: Seafood
Thai Seafood Soup with Tableside Broth California Rolls Nigiri Sushi Uni and Rock Shrimp Sushi with Uni Aioli and Shaved Fennel-Microgreen Salad Escolar with Whipped Avocado and Crispy Plantains Presidential Sashimi Salmon Redemption Salad Spring Vegetable Terrine with Prawn Mousse, Pea Puree, and Microgreen Salad Indian Catfish in Coconut-Leek Broth with Garam Masala Eggplant Spanish-Style Grilled Spot Prawns with Paella Basmati and Salsa Verde Spot Prawn Ceviche Clay Pot Catfish with Pickled Carrots and Cucumbers Tempura-Style Shrimp with Thai Coconut Broth and Spiced Yucca Chips Thai Crab Trio: Crab Thai Curry, Thai Spiced Crab Cakes, and Sweet Chili Crab Salad with Watercress and Bell Peppers Shrimp Étouffée Dirty New England Lobster John Dory with Roasted Almond Sauce and Asparagus Crispy-Skin Rockfish with Cauliflower Puree, Chardonnay Emulsion, Herb Oil, and Pickled Radishes Halibut with Tomato Marmalade, Roasted Fennel, and Smoked Eggplant Puree
Chapter Six: Poultry
Buttermilk Fried Chicken with Creamed Kale Roast Chicken with Red Pepper Grits and Collard Greens Roast Chicken and Biscuits with Pan Gravy and Fried Green Tomatoes and Okra Stuffed Peppers with Turkey, Brown Rice, and Fontina Cheese Southern-Inspired Chicken Galantine with Roasted Potato and Green Tomato–Red Pepper Chutney Indian Curry Cornish Hen Hoisin Duck with Roasted Daikon Puree and Crispy Bamboo Rice Five-Spice Duck Breast with Sweet Potato and Eggplant Chips
Chapter Seven: Meats
Ribeye Steaks with Whiskey-Chile Butter Pan-Seared T-Bone Steaks with Peach-Tarragon Sauce and Roasted Corn and Cabbage Grilled T-Bone with Corn Sauce, Peach-Watermelon Chutney, and Braised Cabbage with Watermelon Joe’s Porcini Steak Rub Filets Three Ways Grilled NY Strip Steak with Smoky Spicy-Sweet Barbecue Sauce Steak Tacos with Bell Peppers, Guacamole, and Pico de Gallo Panamanian Spiced Beef Mofongo Barbecue Pork Chops Pan-Roasted Pork Chops with Mushrooms and Pomegranate Gastrique Stuffed Lamb Saddle with Roasted Baby Vegetables and Israeli Couscous Carimañolas with Three Salsas Grilled Venison Medallions with Bourbon-Mushroom Reduction and Creamed Potatoes Rustic Roasted Leg of Rabbit with Roasted Carrots, Hen of the Woods Mushrooms, and Ramps Pan-Seared Rabbit Legs and Maitake Mushroom–Gooseberry Sauce with Forbidden Rice and Roasted Brussels Sprouts
Chapter Eight: Desserts
Strawberry Shortcake Caramel-Ginger Apple Pie Decadent Apple-Caramel Spice Cake Coconut and Tropical Fruit Verrine Caramel Roasted Peach with Tarragon Crème Anglaise and Sour Cream–Peach Compote Raspberry Soufflés Dark Chocolate Soufflés Chocolate Crème Brûlée with Rum Bananas “Classy Corn, Trashy Corn”: Corn Panna Cotta with Rum Caramel Sauce and Cherries and Caramel Popcorn Meyer Lemon Tiramisu Corn Budino with Chocolate Sauce and Candied Corn and Pine Nuts Exotic Fruit Tart Chocolate Mousse with Pomegranate-Lemon Sauce and Candied Lemon Zest White Chocolate Mousse with Poached Rhubarb and Strawberries, Roasted Strawberry Puree, and Strawberry Dust Banana-and-Peanut-Stuffed Puff Pastry with Sweet Mascarpone Cheese Italian Trifle: Balsamic-Basil Strawberry Preserves, Mascarpone Lemon Curd, and Amaretto Cream Molten Lava Cake
Acknowledgments Copyright
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