The remaining four contestants on this season's Hell's Kitchen heated things up in the Good Day Cafe on Tuesday.
Dan Ryan, Barret Beyer, Jessica Lewis and Amanda Giblin perpareed their signature dishes.
Chef Barret Beyer perpared Pork Loin Roulade with Mushroom, Spinach and Jack Daniels Cream Sauce and Smashed Roasted Garlic Potato.
Chef Dan Ryan prepared eggs benedict.
Chef Jessia Lewis prepared Wahoo with vegetable succotash and lemon thyme vinegar.
Pork Loin Roulade Recipe:
8 oz Pork Loin
handful of Fresh Spinach
6 Shitake Mushroom
6 Oyster Mushroom
5 Red Potatoes
6 Garlic Cloves
4 oz Jack Daniels
8 oz Heavy Cream
Extra Virgin Olive
1 tbs Fresh Ground Black Peppercorn
2 oz Pine nuts
5 oz Grated Parmesan
Pre heat oven to 400 degrees
Put 5 Garlic cloves in metal container with oil and roast approx 30-35 minutes or until slightly brown.
Bring medium sauce pot of salted water to a boil and put quartered red potatoes in with skin on and let cook approx 25 minutes or until fork tender. start at bottom of pork loin approx 1" from the bottom and slice until the loin is one flat piece. cover with plastic wrap and pound out until it is about 1/2" thick and lightly salt and pepper. Sear both sides on grill and set aside.
In a sauté pan add a little EVOO and place mushroom mixture into pan and sauté until tender and add spinach and pine nuts toss a few times to just wilt spinach and remove from heat. place mixture across the loin evenly and sprinkle with Grated Parmesan Cheese. roll the loin up and place is seam side down onto a lightly greased hot plate or baking tray and place in oven for about 25-30 minutes.
In a sauté pan put a little EVOO and Minced Garlic and sauté for about 3 minutes and add the fresh ground black peppercorn. pull from heat and add Jack Daniels and then return to heat to Flambé until almost dry. add about 3 oz of heavy cream and let reduce while sprinkling a little parmesan cheese in sauce to thicken. put in the halved cherry tomatoes at the very end before plating . take out the roasted Garlic from oven and drain water from red potato and add garlic, heavy cream salt and pepper and smash the Potato with skin on. slice the shallot very thin and flour and place in fryer for approx 1 minute then set aside for garnish
pull the pork loin from oven when cooked all the way through and place on cutting board. scoop smashed potatoes onto plate then slice the pork loin approx 1"-2" thick and fan out laying it aside the potato. spoon the sauce over the bottom half of the loin and then top it off with your fried shallots and serve
Pan Seared Wahoo with spring vegetable succotash recipe:
6-8 oz Wahoo Fillet (skin on)
1 c. cherry tomatoes (red and yellow)
1/2 c. corn
1/2 c. sugar snap peas
1 Tbsp. minced garlic
1 Tbsp. fresh basil chiffonade
1 Tbsp. finely chopped chives
1 Tbsp. butter
Fresh ground pepper
Lemon-Thyme Vinaigrette- (yield approx. 2/3 c.)
1/2 c. Olive oil
1/8 c. sherry vinegar
2 Lemons squeezed
2 Tbsp. fresh thyme (finely chopped)
1 Tbsp. Brown sugar
1. Using non-stick pan, add small amount of canola oil to just cover bottom of pan. Heat on high until the pan is just about to smoke, add the Wahoo fillet skin side down pressing gently on the filet. Immediately put in oven at 400 degrees F for about 5-6 minutes. When removing from oven, skin should be crispy. Season skin side with salt.
2. Bring a small pot of salted water to a rolling boil. Add snap peas, when peas turn bright green, after about 1 minute, remove and place in icebath. After cooled, remove from icebath onto papertowel. split peas in half length-wise.
3. Heat a saute pan on medium-high heat, add butter, heat until melted. First add corn and saute until lightly browned. Next add cherry tomatoes, snap peas and garlic - saute for about 1-2 minutes, until hot and garlic is cooked through. Season with salt and pepper to taste. Take pan off heat, last add basil and chives, stir.
4. To make vinaigrette - combine all ingredients and whisk to create a broken vinaigrette or blend in blender to emulsify.
For more information, visit FOX.com/HellsKitchen