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Suzy Singh - top 14 contestant on MasterChef Season 2!

June 30, 2011 Le Cordon Bleu Atlanta, Austin, Boston, Chicago, Dallas, General, Las Vegas, Le Cordon Bleu, Los Angeles, Miami, Minneapolis/St. Paul, Online, Orlando, Pittsburgh, Portland, Sacramento, San Francisco, Scottsdale, Seattle, St. Louis 0 Comments

This week on MasterChef the top 14 contestants have a challenge beyond all challenges- Cooking for 100 Hungry Bikers!! The teams were chosen "Dodgeball style" and I was chosen on Tracy's Blue team with the amazing Jennifer B, Christian, Alejandra, Erynn, and Giuseppe. We chose to go with the Italian Sausage...what you didn't know was that we ended up making a Chicago Style Dog! So the Sandwich had Italian Sausage, Mustard, Caramelized Onions, Banana peppers and Grilled Sausage Buns....and definitely no ketchup! We were so cohesive as a team, that when it came time to serve the Bikers we were right on point! My favorite quote of the night that was not shown on camera was when Joe came up to Erryn on the grill as we were serving the bikers and was about to poke the sausage. Graham stopped him immediately and said the sausage is not supposed to be poked....its made for poking- hilarious!

The Bikers were super intimidating! They were massive with tons of tattoos, leather, and hair! What we realized really early on was that they were the nicest people that loved good full flavored food!

We on the Blue team were more than happy to serve each of them a couple of times over! We ended up winning this challenge and moved onto the pressure test without any of us getting eliminated.

Esther as the team leader chose both Max and Christine as the bottom two. As the team leader, you take full responsibility for your team, after she chose the two, we all knew that it was going to be a very very interesting challenge! I was so relieved to see Jennie Kelley, Adrien, Derrick, and Ben safe from elimination. The pressure test challenge was to make a steak rare, medium, and well done. The secret to making a well done steak is not to make one at all! But if you have a request at the restaurant, you can sear both sides with a hot pan, 4 minutes on one side, flip onto the other and place into an oven at 350F for 10 minutes. You need the meat to rest for a good 5 minutes before you start cutting into it. This way the flavor and juice is preserved in the meat. In the end, flavor won over technique and Christine lives another day in the MasterChef kitchen. Until Next Monday I hope to give you more insight on my experiences in the MasterChef kitchen!


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