MasterChef Season 3 – What a great ride that ended way too soon! Thanks to everyone for showing support! We’ll get’em next year!!
We started the adventure back in December with an open casting call in Seattle, leading to a series of interviews, including on camera interviews where I may have mentioned I “school the young pups” when referring to my young competitors. Too bad I didn’t get a chance to show my stuff – but when Gordon Ramsay says the parsnip purees’ like “elasticbands in my mouth” – you pack it up and head out of town! When my signature dish works, it looks something like this:
Not your first choice? You can find elk online or check with your local butcher as they sometimes will carry elk. Couple great spots in Colorado, Steve’s Meat Market in Arvada or Edwards Meats in Wheat Ridge.
Bear’s Chili Elk Sliders
Ground Elk – 1 to 2 lbs
3 Tbs Chili Powder
2 Tbs Garlic Powder
1 Tbs Smoked or Spicy Paprika
Pinch of Cinnamon!
Pinch of Cayenne!
Salt & Pepper
Dash or four of your favorite hot sauce.
Whisk the egg and mix well with the elk, then add all your spices. Make 8 – 2 oz burgers and lay them out on wax paper; press your thumb into the center to make a small indentation – this keeps ’em flat while cooking! Heat the grill; cook ’em on aluminum foil (or over direct heat – but watch ’em close!). They will cook quick – just a couple of minutes a side should give you medium rare. Remember when cooking game, especially elk, it’s very lean so the aluminum foil reduces the drying out and quick cooking is key!
We like to cheese ’em with Monterrey Jack! Slider buns (check back for a great recipe on buns!) , a bit of red currant ketchup ( Bear’s Red Currant Ketchup – a few tablespoons of red current jam, tsps of garlic powder & paprika to a cup of organic ketchup), and finally smother them in Poblano Green Chili Relish. Done!