January 13, 2011 08:00:33 by Veronica_Dudo
Your OWN Show: Oprah’s Search for the next TV Star season one cast is already gaining some notoriety thanks to their national TV debut last week. Nine contestants still in the running for the grand prize: their very own show, are making the most of their new found celebrity statuses. Check out contestant Chef Eric Warren’s recipe of the week!America was introduced to 57 year old Eric Warren, a chef from Los Angeles, California currently competing on the Oprah Winfrey Network’s (OWN) new reality series: Your OWN Show. The culinary expert would like to host his own cooking show with a twist—he wants to lose weight along with his viewers while teaching them how to cook.
Chef Eric got his start when he was 12 years old, filling deviled eggs for ‘Grandma’ who was a caterer in Hollywood. According to his website, in 2005, his ambitions led him to becoming a finalist on the Food Network’s “Looking for the Next Food Network Star” season one. Chef Eric is the owner of Mean Cuisine Foods, a catering company in Los Angeles and received his Chef Certification in 2010 from the Los Angeles Trade Technical College.
Check out his recipe of the week from his website below!
BISON FILLET OSCAR WITH SAUTEED SHRIMP
A flavorful marinated 8 oz fillet of American Bison with Asparagus Spears in a brown butter sauté, topped with
Jumbo Lump Crab & Béarnaise Sauce joined with Shrimp sautéed in butter & olive oil with herbs and Worcestershire sauce.
2 - 8 oz Bison fillets 4 fl oz extra virgin olive oil
2 cloves garlic minced TT salt and pepper TT salt & pepper
Marinate fillets in minced garlic and olive oil 2 hours or overnight. Pan sear in hot pan to desired doneness, preferably rare at 135 degrees F. Season to taste with salt and pepper.
Béarnaise sauce (makes approximately 1 ½ cups)
1 tsp dried tarragon 1 tarragon stem
1 shallot, minced 2 fl oz white wine vinegar or sherry vinegar
1 fl oz dry white wine or dry sherry 1 fl oz water
2 egg yolks 8 fl oz melted butter
1 tbsp chopped tarragon ½ tbsp chopped chervil or parsley
TT salt & pepper
Combine vinegar, dried tarragon, tarragon stems and shallots in sauce pan. Reduce to au sec. Remove from heat. Add wine and water. Strain and set aside. Place egg yolks in bowl over pot of simmering water. Wisk until pale yellow and ribbons form. Remove from heat. While whisking eggs, slowly drizzle in melted butter until mixture is thick and coats back of spoon. Add fresh tarragon, fresh chervil, black pepper, salt and vinegar mix to taste.
4 oz jumbo lump crab meat
1/8 tsp cayenne
TT béarnaise sauce (see recipe below)
Quickly sauté in butter. Season with 1/8 tsp cayenne. Mix with béarnaise sauce to taste.
Garnishes: Sautéed asparagus
6 – 6 inch long asparagus tips (approximately 2 oz)
2 tbsp oil or butter
TT salt and pepper
Blanche asparagus in boiling water, then shock in ice cold water. Quickly sauté in browned butter. Season to taste with salt and pepper.
6 shrimp (weigh approximately 4 oz total)
2 tbsp Worcestershire sauce
2 tbsp butter
TT herb salt & pepper TT herb salt & pepper
Heat butter and oil, add shrimp and sauté. Add Worcestershire, garlic and seasoned salt.
Photo Credit: OWN
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