The Master Holiday Chef Challenge - Hawaii News Now - KGMB and KHNL

The Master Holiday Chef Challenge

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(HawaiiNewsNow)- The Master Holiday Chef Challenge is a national chef recipe competition featuring 14 leading chefs from major cities across the U.S., including Chef Chai. These chefs will be competing against each other to create the best locally inspired holiday meals (appetizer, entrée, side dish and dessert) incorporating varieties of Alouette Cheese, Chavrie Fresh Goat Cheese and Ile de France Cheese.

From October 15 through December 12, consumers will be able to vote for their favorite chef and holiday meal by clicking HERE. Each vote will also enter consumers into a random drawing for exciting daily and weekly prizes, and a grand prize trip to the winning chef's restaurant.

These 14 well-known chefs from major cities from around the country (listed below) were carefully selected based on their awards and accolades, and influence on their local community. The winning chef will receive the ultimate title of Master Holiday Chef and a grand prize of $20,000.

Here are some of the highly-voted dishes that were served along with their preparation instrucitons: 

 

Sundried Tomato and Chavrie Goat's Cheese Wonton with Fresh Tomato Mango Salsa (Serves 8)

Ingredients:

10 Oz. Chavrie Goat Cheese (optional with Basil and Roasted Garlic)

3.5 oz. Olouette goat cheese crumbled

4 oz. grated smoke mozzarella cheese

4 oz. small diced sundried tomato 1 oz. unsalted butter 8 oz. sweet Maui onion thin slices (or regular white sweet onion)

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

1 tablespoon chopped tubular chives (or any herb you enjoy)

Vegetable oil enough to deep-fry the wonton

~ For the wonton filling. In a sauté pan with a medium heat add butter and sliced onions and sauté until they turn really light brown or until they are softened; set aside to let it cool down.

~ Combine all the ingredients including the caramelized onion, except wonton wrapper and mix it well

~ Form the filling in to small balls, large enough to fit in the wonton wrapper about quarter size. Place the filling in the center of the wrapper, wet all edges with water and fold to a triangle, then connect the left corner to the right to form them like a wonton (You may see instruction on the package as well) Then keep them in the freezer until you are ready to fry them.

~ Pre-heat the oil to about 350-375 degree, the oil should be a minimum of an inch deep in your frying container. Drop the frozen wonton in to the oil and fry until they turn golden brown. Then serve with Fresh Tomato Mango Salsa as a dipping on condiment.Fresh Tomato-Mango Salsa

Ingredients: ½ cup of mango, cut into .25 inch cubes

½ cup of Tomato, cut into .25 inch cubes

1 tablespoon chopped onions

1 tablespoon chopped Cilantro

1 tablespoon chopped green bell pepper

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

½ tablespoon of sugar

Pint of Salt and a dash of Tabasco sauce, or to taste

~ Mix all ingredients together, and serve with Wonton

You may see the youtube link on how to wrap the wonton HERE.

Hawaiian BBQ Lamb and Saint Agur Goat Cheese Pizza (Serves 8)

Ingredients:

6 Tablespoons Asian BBQ Pizza Sauce

16 oz. lamb loins cut to about ¾ inch think and marinate with the pizza sauce for a few hours,

grill to medium and slice to small pieces

4 oz. Saint Agur Blue cheese, crumble and split to 8 portions

4 oz. smoked Mozzarella cheese, shredded and split to 8 portions

2 oz. Parmesan cheese, shredded and split to 8 portions

1 Caramelized onions

2 Roasted Red Bell Pepper, thinly slice about ¼ inch thick

8 pieces of pencil thin Asparagus, cut to about an inch long and split to 8 portions

Asian BBQ Pizza sauce ingredients:

5 tablespoons Hoisin sauce

1/2 tablespoon Sriracha Chili Sauce or Tabasco

1/2 tablespoon toasted sesame seed

~Combine ingredients to make the Asian BBQ sauce. Use 2 tablespoons to marinate the lamb and split the remain to 8 portions, almost a tablespoon per pizza

~ For the Caramelized onion, Sauté sliced one medium or large onions with olive oil for about 5 minutes or until onion turns to light brown, let it cool down and split in to 8 portions

~ For the roasted Bell pepper toasted on the open fire until the outer layer turns black. Keep in a bowl and wrap tight with saran wrap to create the steam for 1-2 minutes; this will help remove the skin easier. Remove the seed and slice thin about ¼ inch thick and split to 8 portions

~ Pre heat your oven to 400 degree

~ To build your pizza use a Pita Bread as the dough, spread the pizza sauce evenly though out the bread, sprinkle evenly with blue cheese and mozzarella, then caramelized onions, lamb, bell pepper, asparagus and sprinkle on top with Parmesan cheese, put in a baking pan and bake for 5 minutes, then turn your oven to high broil for 30 seconds, remove from oven let it rest for a minute and enjoy!!TIP:# # # # #

Baked Brie with Caramelized Pineapple in a Philo Pouch (Serves 8)

Ingredients:

4 oz. Caramelized pineapple

1 box of Philo dough (sheet), cut into 5 inches square

½ cup of melted butter

16 pieces of chives or green onion leaves, branch in hot water for 30 seconds and set aside

~ Use 3-4 thin layers of the Philo dough, brush lightly with butter in between each layer.

Place about 1/2 oz. of Olouette Brie in the center of the Philo and top with .25 oz. of caramelizes pineapple.

~ Bring each corners of the Philo to the center to form a pouch, tie it with green onions

and bake it in a pre-heated 350 degree oven until they turn golden brown.Ingredients for the caramelized Pineapple:

1 medium pineapple, cut in to small dices about .25 inch cubes

1 zest of orange

2 tablespoons unsalted butter

2 tablespoons packed brown sugar (preferably dark)

2 tablespoons Malibu rum

small pinch of salt

~ In a saucepan add butter, sugar, rum and a pinch of salt cook for a minute, then add pineapple and keep cooking until the liquid evaporates, about 7-10 minutes,

~ Once the pineapple is almost done, very little in liquid add the orange zest mix well and let it cool down.

Breast of Turkey Roulade with Leek Fennel Gravy and Mashed Kabocha Pumpkins (Serves 8)

Ingredients:

24 pieces of fresh asparagus spears

16 sticks of carrot cut to about the same size to the asparagus

6 oz. of Olouette Garlic & Herbs Soft Spreadable cheese, split to 8 portions

1 cup all purpose flour

3 eggs, beaten

3 cups bread crumb or Panko

Salt and pepper to taste

Vegetables oil to fry the turkey roulade

4 cups mashed Pumpkins

4 cups Leek Fennel Gravy

8 stems of Thyme and Rosemary for garnish

~ In a pot of boiling water add some salt (1 tablespoon for 4 qt. of water) add carrot and let it boil for a minute, then add asparagus and boil for 20 seconds, take them out and soak in ice water bath, set aside.

~ Place a piece of saran wrap on top of the turkey breast to thin out by pounding it out to about 5"x8" piece

~ For each of the turkey breast place 3 pieces of asparagus and 2 pieces of carrot and spread the Olouette Garlic & Herbs cheese evenly from left to right same direction as the asparagus and roll the turkey breast over like a small log. Make sure to roll it tightly, you can use a piece of saran wrap and roll them.

~ Sprinkle the turkey roulade with flour and dip in the egg wash and roll it in the bread crumbs.

~ Preheat the oil to 350 degree, and fry the turkey until they turn golden brown and place in the preheated 350 degree oven until the turkey is cooked all the way through. The cooking time is depending on the size of the turkey roulade, if you roll them ticker then you need to cook them longer. Estimate 2 minutes in the fryer and 5 minutes in the oven.

~ Slice the turkey about 1/3 inches thick and place them around the mashed pumpkin and place the sauce around them. Garnish with thyme and rosemary.Leeks fennel gravy Ingredients:

3 oz. Fresh Fennel, Sliced

1 oz. Vegetable oil

1 oz. shallot minced

1 oz. garlic minced

2 oz. white wine dry

1/2 qt. heavy cream

2 tablespoons chicken base

1 oz. unsalted butter

4 stems Thyme chopped

4 spring flat leaves parsley

Large pinch of black pepper

 ~ in a sauce pot with medium heat add vegetable oil, leeks, fennel, and sauté for a minute. Then add garlic, and shallots and sauté for another minute then deglaze with white wine. Then add remaining ingredients bring to a boil then simmer until cream thickens then add butter. Whip until the butter is incorporated and strain to remove extra vegetables and herbs.Mashed Pumpkin Ingredients:

2 oz. heavy cream

1 oz. unsalted butter

Large pinch of salt and pepper to taste

~ Cut the pumpkin in half and remove all the seed from the pumpkin, leave the skin on.

~ Place the pumpkin in a baking sheet and bake in a preheat 350 degree oven for about 20 minutes or until they cooked. (Depending on the thickness of the pumpkin meat)

~ Scrape the meats from the pumpkin, add remaining ingredients while pumpkin still hot and mash them until the pumpkin is smooth.

Mango Goat Cheese Cake with Ginger Cookie Crust (Serves 8)

Ginger Cookie Crust Ingredients:

5 tablespoons melted butter

2 tablespoon brown sugar

½ tablespoon cinnamon powder

~Preheat oven to 350 degree

~ In a food processor grind up the ginger snap cookies (some may like the crust little coarse not like a powder)

Mix in sugar and melted butter and mix until the mixture comes together. Evenly distribute mixture in to the bottom of each ramekin

~ Using the back of the spoon or finger press cookies mixture firmly down into the ramekins. Make sure the crust is not too thick and bake for 10-12 minutes. Remove the ramekins from the oven and let them cool down.Cheese Cake Filling Ingredients:

8 oz. goat cheese

6 oz. fresh mango puree until smooth

2 oz. sugar

3 large eggs

~ In a mixing bowl, combine cream cheese, goat cheese, sugar, and mango puree and whip until they smooth. Add eggs individually, one at a time until the mixture is all evenly mixed.

~Evenly distribute the filling into the ramekins, not to exceed 90% capacity

~ Place the ramekins into a water bath and bake in the preheated 325 degree oven for about 18-20 minutes and check to make sure that they bake all the way through.TIP:Optional

For Raspberry Guava Puree, Use 1 cup fresh or frozen raspberry and 1 cup of Guava concentrate puree until the sauce is smooth.

You may garnish your cheese cake with a Mango Fan, mint leaves and Fresh Raspberry Guava Puree Make sure to have your cream cheese, goat cheese and egg is at room temperature before starting to make the filling 8 oz. cream cheese20 oz. Ginger Snap Cookies2 large Kabocha pumpkin about 2 lb. each3 oz. leeks, white part only, sliced8 slices of fresh turkey breast about 6-7 oz. per piece10 oz. Olouette Brie Lamb can be substitute with Duck, Pork or grilled Portobello Mushroom for vegetarian 8 pieces Thick Pita Bread about 6" wide Make sure to keep the wonton frozen before you fry them, this will help prevent the cheese to leak out from the wrappers32 pieces of Wonton Wrapper or Pasta Sheet

 

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