Served with Bacon Balsamic Brussel Sprouts Mashed Potatoes and Jalapeño Gravy
SPOILER ALERT !!!
Ready Set Audition
Welcome to "At Home with Rebecka," where culinary magic unfolds. Let's dive into the heart of the culinary storm - MasterChef: Generations and my personal audition experience.
As a home cook, landing an audition on a nationally syndicated television show is like discovering a secret spice blend that transforms ordinary dishes into extraordinary feasts. In the coming weeks, as the auditions continue with the Gen Z and Gen Xers, I'll be sharing more about my escapades. Please stay tuned in the coming weeks for more posts about my food journey when the Top 20 Home Cooks meet in the kitchen for their first culinary challenge. Until then, don't forget to set your DVR to record the series and follow along as the next generations compete for the coveted white apron. MASTERCHEF airs Wednesdays (8:00-9:00 PM ET/PT and 7:00 PM Central) on FOX.
A Heart Warming Meal
Going into the unknown of the MasterChef kitchen, I decided it was in my best interest to practice a few of my favorite recipes before heading out to LA for my audition. I tried my best to be prepared for whatever might happen.
This is one of my favorite heartwarming meals, filled with generations of love and flavor, that I eventually shared with the judges at my audition: my Southern-fried bone-in pork chop with jalapeno white gravy—a super Boomer dish (pictured above). The flavors were spot on, and the plating met my desired look. Now, I'm ready and hope my dish will dazzle the MasterChef Judges.
Friends and Family
My husband Blake accompanied me for my audition in the MasterChef kitchen. His calming presence and support during Friends and Family Week helped settle my nerves. I was happy for him to witness me in my element, meet the judges in person, and hear their comments as they passed during our audition cook. It was nerve-wracking for the contestants but even more so for our families, who were instructed to offer support but not to help us with our recipes.
Cook Our Hearts Out
The contest starts with the Top 20 in each generation cooking their signature dishes for the judges. They are given only 45 minutes to cook the dish and then present it to the judges for the coveted white apron. The tension was thick in the room for inexperienced home cooks. I, on the other hand, felt confident in my skills as a seasoned contest cook; however, I was filled with anticipation to meet the judges for the first time and experience their scrutiny over my dish. It was time for us to cook our hearts out!
Guest Judge
Joe Bastainich radiated as he welcomed his mother to the stage. I was awestruck as Lidia Bastanich was announced as our guest judge. I've followed her cooking shows on public television since my teenage years, learning countless delectable dishes. Lidia is a captivating force, brimming with culinary wisdom and elegance. And now, she was about to savor my creation.
The Judges Comments
Gordon says, “Presentation-wise, it does look a bit dated.” He adds, “It’s like you dressed this dish in the dark.” "I said, elevate not pork chop hanging from the ceiling."
Dear Lord, that was harsh! My heart sinks, but with some hope, I hear Gordon say, but how does it taste? "The pork is cooked beautifully; we just need to give your plate a facelift." Whew!!
Aarón says the dish is “giving me a hug.” Now that's more like it! He says much like his Abuela or Nana would hug him.
"Lidia calls it “really tasty!" The flavor is excellent on every level. I hear her say, Mmm...delicious as she goes in for another bite!
Joe says the dish is “exceptional.”
The Verdict...4 Yesses
Hearing four resounding "yesses" is a moment that transcends words. Receiving that glorious apron in the MasterChef Kitchen with such high praise from the judges for my deep-fried pork chop is unquestionably one of the biggest highlights of my culinary journey. It's like tasting a symphony, feeling sunlight on your skin after days of rain, and hearing your heart sing all at once.
My Infamous Flying Pork Chop
Excuses, excuses... but, folks, with constant time restraints and under pressure, I put my balsamic on the stove much later than anticipated and was unable to cook it down enough to dress the plate, and in hindsight, I should have left it off. Even so...four of the most iconic culinary figures in the culinary industry said yes!
Sing Some Opera For Us...
Speaking of hearing your heart sing...So, I stood before the judges, their eyes fixed on me and my food. They knew about my past as an opera singer and wanted to hear it firsthand. YIKES!
I last trained my voice with a coach several years ago, so I'm rusty. It takes work to whip a tune that's not copyrighted, especially after cooking for such esteemed judges under pressure for over an hour, and I'm old!!. The room held its breath as I began to sing. It wasn't much, just an 'Ah" scale with no words, but it was enough to leave them speechless. Is that a good thing?
To watch full episodes as they air, check out MasterChef: Generations on Fox, Hulu.
My Opera Journey ...
Deep Fried Pork Chop
Ingredients
FOR THE CHOPS
- 1 cup all-purpose flour
- 1 teaspoon coarse sea salt
- ½ teaspoon coarse black pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 egg yolks splash of tap water
- 2 1 ½- inch-thick cut bone-in pork chops
- 1 cup vegetable oil
- 3 tablespoons Italian parsley chopped.
FOR THE GRAVY
- 3 tablespoons butter
- Pork chop scraps after fleshing the bone
- ¼ cup AP flour
- ¼ cup half and half
- 1 teaspoon French beef demi-glaze
- ¼ teaspoon coarse salt
- 1 teaspoon black pepper
FOR THE BACON SWEET POTATO BRUSSEL SPROUT HASH
- ¼ thick cut Bacon
- 1 ½ Cups brussels sprouts washed, bottoms removed, halved.
- 1 large sweet potato, washed, peeled, chopped.
- 4 pearl onions skinned, cut in half.
- ½ cup fresh cranberries
- 1 medium green apple
- Zest from 1-small orange
- Juice from 1-small orange
- 1 teaspoon fresh rosemary chopped fine.
- 1 tablespoon brown sugar
FOR THE MASH
- 3 large Russet potatoes, washed and peeled, chopped.
- Whole milk
- Butter
- Salt and Pepper
- Sour cream
Instructions
FOR THE CHOPS
- Whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow dish. • Beat eggs in a separate shallow dish. • Remove meat from the top portion of the pork bone (Frenching) and keep meat pieces to make gravy. • Place pork chops between two sheets of plastic wrap or plastic zip bag and pound with a meat mallet to thin them to about ½ to ¾ inch thick. Be careful near the bone to avoid hitting with the mallet.
- • Heat oil about ¾ inch deep over medium-high in a cast iron or sizeable iron-clad skillet. Heat oil to 375°F. • Dip each pork chop in the flour mixture, coating both sides. Then, dunk each side into the beaten eggs and back into the flour mixture.
- • Carefully drop pork chop into heated oil and fry on both sides until cooked through (Cooking for about 3 minutes on one side, flip, and then about 2 minutes on the other, ensuring no pink juices remain). The pork chops should reach an internal temperature of 165°F. Maintain an oil temperature between 350°F and 375°F for best results. • Place cooked pork chops on paper towels or brown paper bags to soak up excess oil.
INSTRUCTIONS FOR THE GRAVY
- • Add the butter French beef demi-glaze to a small sauté pan with all the pork discarded pork pieces, including fat. Season with salt and pepper and cook until browned. • Add flour to the pan and cook for 3 minutes, stirring constantly. • Add ½ cup water to the pan and whisk until gravy thickens. Add more water if the gravy is too thick. Strain gravy through a fine sieve. Return to the hot pan and keep warm. • Season with salt and pepper
FOR THE BRUSSEL SPROUTS
- 1. Wash and drain sprouts and other veggies. Remove the bottom of the sprouts and cut them in half. 2. Cut peeled potatoes and apples into bite-size pieces. 3. Heat a large sauté pan over medium-high heat. Add chopped bacon and cook till crisp. Remove bacon to a paper-lined plate and reserve. 4. Remove most of the bacon fat from the pan, leaving about 1 tablespoon. Add brussels sprouts, sweet potatoes, cranberries, onion, and the spices to pan and cook until caramelized—about 8 minutes 5. Return cooked bacon to the pan and toss to combine. 6. Season with salt and pepper and a tablespoon of balsamic vinegar. Cook an additional 5 minutes. Taste for flavor; add more balsamic if needed.
Garnish
- • Garnish with chopped Italian parsley GARNISH: chopped parsley or chives and finish the dish with a drizzle barrel aged bourbon balsamic
Lori McLain
You are awesome and so amazing to watch!!! My prayers are up as I follow you through the MC journey! Go baby girl go!!🤗❤️🤗❤️🙏🙏🙏🙏🙏
athomewithrebecka
Awe, thank you! I'm honored to be on this journey and know you! Love you, Champ!
Lori McLain
OMG!!! This is crazy amazing!!!!❤️
athomewithrebecka
You know I adore you, sweet Lolo! Thanks for always saying the most excellent things!