Master Chef 3 Here I Come!

While on a break at work today I saw a message on Twitter from my friend Tom, who runs the BostonTweet feed, about an upcoming open casting call for the next season of Master Chef . As many of you know, I am a HUGE Foodie (see pics of some of my creations below) and love to throw big gatherings where I invite my friends over to check out the classic arcade room in my basement and feed them great food until they pass out. Well, since the open audition is going to be held in Cambridge, MA (just 15 minutes from my house) on this Saturday, I have decided to head on out and see if I can get on the show. The application process is pretty intense. First, I had to fill out a lengthy on-line application, including all of my personal information, culinary and life influences, a photo & video and my thoughts on the controversial co-host of the show, Gordon Ramsey. Once the online application was completed, I then printed out an eleven page hard-copy application which required me to answer more questions and provide additional background information. This application must be accompanied with a recent photo of myself (going to submit the picture from my recent interview with Joey Fatone), as well as another one of the dish that I plan to make for the open call. Then on Saturday I head over to Le Cordon Bleu in Cambridge with a fully cooked (there will be no facilities available to prepare food on-site) version of the dish to present to the casting judges. I am very excited and cannot wait for Saturday! I am not going to reveal what recipe I am going to make for the judges, so you will have to come back to see how things turn out later this weekend. In the meantime, enjoy some pictures of meals that I have made for friends & family and wish me luck!

My own take on Tejas Chicken, layered with home-made salsa and fresh quacamole (prep stage)

Finished product (cook time is less than 20 minutes due ot the thin cut of chicken that I used)

Pancetta sirloin with basil before going onto the grill.

Grille poblano pancetta filets and all the fixin's

Plank-smoked bluefish with caesar sald and filets on the side.

Steak, potatoes & mushrooms cooked in a cast iron skillet (winter favorite).

Shrimp and octopus stew (this is SERIOUSLY tasty).

Grilled scallops and tuna with yu choy over rice.

Home made smoked poblano salsa (left) and guacamole (right).

Slow-cooked BBQ chicken

New England Lobster

Fresh caught striped bass ceviche made with herbs and peppers right from our own garden.

My take on roast duck (flame seared prior to going in the oven).

A more traditional roast duck (those are 5-spice ribs to the left)

Hot pot for Chinese new year.

Pork shoulder and ribs on the grill (that's sage and hickory chips on the right in the foil).

More Lobster (this time prepared on the grill).

Chicken wings and grilled corn in the husk (a weekly dinner during the summer).

Grilled veggies for a lighter meal. Those are green beans cooked with prociutto ends & romano cheese on the right.

Fresh caught cornmeal bass grilled with zucchini and corn.

Beer Can Chicken (there are cans of Boddington's under those birds) and ribs.

Foreman grilled chicken & peppers for those cold winter nights when we're missing summer.

Roast Rosemery Chicken breasts & potatoes.

And of course, a Thanksgiving Day turkey with oyster stuffing to the right.