I’m shocked!!! I was in the bottom two in the episode where I made this, and my lamb chops were the BOMB!! My deconstructed baked potato looked great, but didn’t taste great. Let me give you a hard-learned tip: When doing grilled potatoes, after the first flip, brush the potato with vegetable or grape seed oil, then apply more seasoning. That way the seasoning will stick to the potato and get cooked into it. Repeat three more times, unless you want to end up in the bottom two. Believe me, it’s no fun.
When I found out corn was the challenge my heart sank. I’m the protein guy and Cornelia is a vegetarian! I knew I better come up with something good and outside the box. For some reason when I got to the pantry I zeroed in on eggs. It was just instinct. I love eggs, and I love creamed corn. Why not make an omelet? The sweet creamy taste of the corn, with a hint of salt from the pancetta, and a little tang from the Caso Fresco. Ha Ha, this was money. In hindsight I had two minutes to spare, I should have remade my omelet, as I overcooked it. It wasn’t rubbery, it was just too brown on the outside. The French say there should be no color to the outside of your omelet, and I agree. It looks better.
I was fairly confident standing before Rachel and Guy until Guy reminded me, HE HATES EGGS!! I knew that from watching Triple D. Rachel better love this dish or I’m sunk.
Guy tried it and actually said, “I don’t like liquid chicken, but if I were to order an egg dish, it would be this one.” Big sigh of relief, an underwear change, and off to the next challenge.
It’s hard saying goodbye to a teammate. Cornelia is such a nice person and friend, and plus, her corn salad was awesome. It was a good head to head duel though!
- 2 ears of corn or 1 cup of frozen or canned corn.
- 1 cup of half and half. enough to just cover the corn.
- 4 or 5 slices of pancetta
- 4 eggs. 2 per omelet
- ½ cup Queso fresco cheese
- salt and white pepper
- 2 cloves garlic
- ½ an avocado for garnish
- ½ an apple for garnish
- 1 Tbls balsamic vinegar
- 4 slices of crusty bread for crostini
- 1 tsp each of Rosemary, Oregano, and thyme
- 4 Tbls olive oil
In a medium pot over low heat, add the corn, and 1 clove of garlic peeled. If using corn on the cobb, cut the corn niblets off the cobb with a knife. Heat for about 4 to 5 minutes to warm the corn. Add Half and Half and simmer for about 20 -25 minutes until corn starts to thicken. Add a pinch of salt and a pinch of white pepper.
In a mixing bowl, crack 2 eggs, add a pinch of salt and 1 tbsp milk. Whisk together.
Lay sliced bread on a cookie sheet. Take a clove of garlic and cut it in half lengthwise. Using the cut side, rub the surface of the bread with the garlic, brush with olive oil, and sprinkle with rosemary, thyme and oregano mixture.
In a small frying pan on medium heat, add the pancetta and cook until golden brown. Remove from pan, and drain half the amount of oil out of the pan. Add egg mixture to frying pan, and allow to curdle.
Put bread in a 350 degree oven to toast.
Add creamed corn to one half of the omelet, crumble Queso Fresco over corn, then crumble pancetta over Queso Fresco. Fold the other half of the omelet over the side with the filling on it. Place in oven with the bread that is toasting to keep hot.
Thinly slice avocado and apple. Toss apple in balsamic vinegar. Pull your omelet from the oven, and plate it. Place your crostinis on the side of the plate, and alternate avocado and apple on top of the omelet. Serve and enjoy!