TOP CHEF Round 5

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TOP CHEF Round 5 is modeled after the TV show CHOPPED so this week the contestants must create a single dish or meal using all these ingredients.

BEEF CHUCK STEAK
SPINACH
KARO SYRUP

You have a full pantry you can use and you have till Monday May 11, 9 PM to post your recipes

Check back later to see who won immunity last week and who was eliminated.

[BamaLuver]

Now that's a combo -- good luck!

[rolltideroll202]

Hey Bayou one question. Is it the Karo Dark syrup or the light syrup?

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	Quote:	rolltideroll202
	Hey Bayou one question. Is it the Karo Dark syrup or the light syrup?

Light, the clear stuff.

[Ditchdoc]

	Quote:	bayoutider
	TOP CHEF Round 5 is modeled after the TV show CHOPPED so this week the contestants must create a single dish or meal using all these ingredients. BEEF CHUCK STEAK SPINACH KARO SYRUP You have a full pantry you can use and you have till Monday May 11, 9 PM to post your recipes Check back later to see who won immunity last week and who was eliminated.

WW!!!

[bamapeppy]

	Quote:	Ditchdoc
	WW!!!

Better get busy.

[DrBama]

Now if I can just figure out how to work in the Peruvian squirrel bladders......

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	Quote:	DrBama
	Now if I can just figure out how to work in the Peruvian squirrel bladders......

Now we're havin' fun.

[WAW4Tide]

Can we use any portion of the chuck area (short ribs, pot roast etc.) or are we just using the the top blade steak?

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	Quote:	WAW4Tide
	Can we use any portion of the chuck area (short ribs, pot roast etc.) or are we just using the the top blade steak?

Good question and to be fair I have to go with top blade since I said chuck steak not roast or rib. I will allow you to call it a Flat Iron Steak.

[WAW4Tide]

ok thanks

[TheOysterMan]

alrighty, creative challenge calls for me getting a lil creative

I'm gonna go with Flat Iron Steak Sliders w/ spinach pesto

To do these, we are going to need:

4 inch ciabatta rolls
Flat Iron Steak or (top blade Beef Chuck Steak)
4 strips of bacon
Provolone Cheese
4 tablespoons Karo Syrup
salt
cracked black pepper

For the spinach pesto, here's an easy recipe

1 bunch fresh spinach
1 cup grated parmasean cheese
2 garlic cloves, chopped
3/4 c olive oil
1 tbsp lemon juice
1 tbsp lime juice

Add spinach, cheese, garlic, lemon and lime juice together and put in food processer. Pulse, and slowly add in olive oil until mixture becomes a pasty consistency.

For burgers, using a biscuit cutter or something similar, cut steak into cylinders. Gently brush on Karo Syrup and dust with salt and cracked pepper to taste. Place in hot skillet and cook to temp, about 3 minutes on each side depending on thickness of steak. (This is for med rare-medium which is how I like mine...adjust accordingly to your taste.) The Karo Syrup will help the steaks to brown up nicely. Remove Steaks from pan and add bacon in. Cook until crispy, remove bacon and crumble. Split Ciabatta rolls. Toast.

Assembly will be as follows:

Spread spinach pesto on both halves of Ciabatta rolls, place steak on bottom of roll. Add crumbled bacon and a slice of provolone cheese. Top with other piece of roll.

Enjoy!

[rolltideroll202]

Nothing like a steak and spinach. This is actually something that I cook all the time I just had to figure out how to get the corn syrup in.

BRAISED CHUCK STEAK WITH STEAK HOUSE SPINACH


Braised Chuck Steak with Mushrooms

For Steak
1/4 cup vegetable oil
2 tablespoons Karo syrup
1 tablespoon fresh lemon juice
1 tablespoon bourbon
2 cloves garlic, coarsely chopped
1/2 teaspoon fresh ground black pepper
1 pound chuck steak, cut about one inch thick
2 portobello mushrooms, 4 ounces each
1 cup beef broth
2 tablespoons olive oil
salt and fresh ground black pepper to taste

Combine the vegetable oil, Karo syrup,lemon juice, bourbon, garlic, and pepper in a nonreactive bowl or pan just large enough to hold the steak. Stir well and add the steak. Cover with plastic wrap and refrigerate for 4 to 8 hours, turning at least once.

About 30 minutes before cooking, remove the bowl from the refrigerator. Transfer the steak to a cutting board and pat dry.

Cut the stems from the mushrooms. Trim away the bottoms of the stems, then cut the rest of the stems into a medium dice. You should have about 1/2 cup. Put the diced stems in a small saucepan, cover with the beef broth, and bring to a simmer. Cover the pan and keep warm over very low heat.

Heat a 10 inch cast iron pan over medium high heat. When hot, add 1 tablespoon of the olive oil. Add the steak and sear until nicely browned on one side, about 4 minutes. Turn the steak and sear the other side, about 4 minutes more. Pour in the beef broth with the mushroom stems. Bring the liquid to a boil, lower the heat to a simmer , and cover the pan. Braise the steak for 8 minutes, turn and braise 7 minutes more. The steak will be cooked through but still very moist.

Meanwhile cut the mushroom caps into a large dice. Heat the remaining 1 tablespoon of olive oil in a saute pan, add the diced mushroom caps, and saute over medium heat until just softened, about 5 minutes. Lightly season with salt and pepper, keep warm.

Transfer the steak to a cutting board. Strain the braising liquid, then return it to the pan. Reduce the liquid to 3/4 cup over high heat, 4 to 5 minutes.

While the steak is resting prepare the spinach.

Steak House Spinach

2 bunches or bags fresh spinach, about 20 ounces
1/2 cup chopped onion
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
salt
1/2 cup low sodium chicken broth
1/2 cup heavy or whipping cream

Wash and remove any large stems from the spinach. Place in a large saucepan and cook covered, over medium heat, in the water still clinging to the leaves, until wilted, about 4 minutes. Turn the spinach once with kitchen tongs during wilting. Transfer the spinach to a bowl with cold water to stop the cooking. Drain

Combine the onion, nutmeg, cinnamon, 1/8 teaspoon salt, broth and cream in a small saucepan. Boil uncovered over medium heat until reduced to 3/4 a cup, about 15 minutes.

Squeeze the spinach between your hands to remove excess liquid. Coarsley chop the spinach and add it to the sauce. Season with salt, to taste. Set aside.

Reheat the creamy spinach in a medium size saucepan or skillet over medium heat, stirring often, until it is bubbling hot, about 4 minutes.

Serve a healthy size portion in the center of a warm plate.

Cut the steak into 1 inch thick slices. Lightly salt and pepper the meat if desired, and place a couple of slices on top of the creamed spinach, scatter the diced mushroom caps over the meat. Pass the remaining braising liquid around in a sauce boat.

Enjoy this hearty meal with your favorite bread.