Mystery box #1
February 27, 2024
The day was finally here!
Jesse had worked for several days to create our program. Though very basic to begin, we were both very eager to give it a shot! But how was this going to work? Unlike how it goes on the show, our pantry and fridge items are typically pretty limited. So here is how it went down….
Early afternoon rolls around and it’s go time! We both huddle around the computer. I am asked “are you ready?”….READY? I was pumped! “let’s do this!” Jesse clicks the mouse to launch the program and another click to determine our first ingredients! The plan was to determine our fate and head straight to the grocery store to gather all we needed!
"Alright so we’ve got
Ribeye
Oyster Mushrooms
Black Chia seeds
Hey! That actually sounds like something we can work with!” The exact words that were stated.
I thought I was excited with the unknown, but wow, I was even more excited now that I knew what I had to work with! There were so many ideas rushing through my head from the ribeye and mushroom combo alone! Some might say that would be a perfect swipe on a dating app, a match made in heaven! The hang up? What the heck to do with black chia seeds? The only time I’d ever seen them used was in yogurts or acai bowls (#health?)
So as we drove to the grocery store, different ideas crowded my mind but I was pretty set on where I was going to go with it. My hang up was still these dang chia seeds, but, I decided to go with the thought that same pondering thought.
I head straight to the produce section and grab my first few ingredients to start adding flavor to this dish. Of course the oyster mushrooms and some shittaki for another depth of flavor. If I was going to get the plate I was envisioning I needed some more umph, so I grabbed some garlic(can you even make a great dinner dish without?) Ginger, lemons, green onions and some asparagus. Yup, that should do it from the produce section! Off to the steak and OMG the selection on this day was (insert chefs kiss emoji) so good! We each selected beautiful, marbled pieces and slowly but surely the dish in my noggin was already coming to life. Continuing our adventures in the grocery store, which by the way, this place is literally the equivalent to Disneyland for me, I could spend all day! Quick stop down the alcohol isle, I wanted to grab some saké…stay with me here! Two of the three mystery ingredients had been grabbed, I just needed my chia seeds, some truffle oil and soy sauce. What?! Rach! Where are you going with this?
Arriving back home, we both were so eager to get started! And so began the destruction of our kitchen. What’s that saying? Too many cooks in the kitchen? Well yeah, each of us had two separate dishes to create at the same time but we persevered.
I started my dish by melting some butter on the stove and combining some freshly chopped garlic to create that tantalizing aroma. Adding in my chia seeds and a bit of the saké and soy sauce, it was time to let it reduce and get started on my steak. I unwrapped the smeat to unveil that gorgeous marbling! Just as beautiful as it looked in the grocery store case. Pat it down and seasoned with some simple salt and pepper and set aside to let rest. It was time to add some chicken stock and my mushrooms to the concoction I had brewing on the stovetop. Letting that sit to reduce and repeating two more times, adding in the truffle oil with the last…can you see where I am going with this yet? My dish was starting to come together but these dang chia seeds didn’t seem to be cooking the way I had hoped- oh well. No turning back now! I grabbed a second pan, some more butter and placed my ribeye in. Giving it a worthy sear to the first side. Flipping it over, I then started basting with that now browned butter from the bottom of the pan. Once removed from the pan I let it sit for a few minutes. I threw my asparagus in that same steak pan with a drizzle of oil, lemon and freshly grated ginger.
PLATING TIME and describing the dish!
Today I have for you a pan seared ribeye served with an Asian twist on a chia seed risotto, infused with oyster mushrooms and truffle oil and a side of ginger citrus asparagus!
So? I know you’re asking! How did it turn out? Flavors were on point! The texture of the chia seed risotto definitely needed arborio rice with it. A little on the mushier side. Personally, I prefer a rare to mid rare steak and I would say this was nailed to perfection! Plating needs a bit of work, but hey! This is just the beginning.
AND! I can’t forget to insert Jesse’s STELLAR dish. Honestly, stellar doesn’t even begin to cover how good his was! Jesse opted to use the chia seeds in two different forms. He presented an almond crusted pan seared ribeye, using the chia seeds as the binder, served with a side of probably the best mashed potatoes I’ve ever had in my life! The pillowy, soft, melt in your mouth kind. How did he achieve this phenomenal texture? He added the chia seed in there too! Served with a side of oyster mushrooms and asparagus!
So again, if you’ve made it this far- THANK YOU! Video and pictures below.
Stick around for our next adventures!
The original program
