Kenmore Live Studio Cookoff: Ty Pennington vs. Guest Chefs

The cookoff at the Kenmore Live Studio with Ty Pennington and Roger Herring from Socca was absolutely amazing.

The people, the food, and of course the chance to see Ty throw down in the kitchen! He made some fabulous dishes with the help of Chef Kari Karch too! Take a shot at recreating them yourself with the recipes below.

Truffle Butter Popcorn

• 1/2 cup popcorn kernels
• 2 T. canola oil
• 1 tsp. truffle salt
• 2 T. grated Parmagiano Reggiano

Place popcorn and oil in a large stockpot; cover. Turn heat to high and shake the pot occasionally so the kernels do not stick. When popped, toss in a brown paper bag with salt and cheese and serve.

Bloody Mary Shrimp Ceviche Shooters

• Bloody Mary
• 1 cup tomato juice cocktail
• 1 tsp. horseradish
• 1 tsp. cumin
• 1tsp. hot sauce
• Juice of one lime

Blend all ingredients in blender and chill for one hour.

Shrimp Ceviche

• 4 large raw shrimp, peeled and deveined
• Juice of one lime
• 1 tsp. cumin
• 1 tsp. extra virgin olive oil
• 1 tsp. cilantro

Place all ingredients in a ziplock baggie and place in boiling water for 4 minutes or until shrimp are pink. Remove shrimp from baggie and chill. Serve the Bloody Mary in a shot glass, hanging shrimp off top of glass.

Filet and Pesto Sandwich with Poached Egg

• 1 slice challah bread
• 1 slice jarred roasted red pepper
• 1/4 lb. filet mignon, sliced thin
• 1 large egg
• 2 slices heirloom tomato

Toast bread and spread with basil pesto. Poach egg in softly boiling water. Layer the rest of the ingredients; season with salt and pepper. Top with poached egg.

Basil Pesto

• 1 cup fresh basil
• 1/4 cup pine nuts
• 1/4 cup grated parmesan cheese
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup extra virgin olive oil

Put first 5 ingredients into food processor and blend, slowly adding oil until pesto achieves a paste-like consistency.

Mint Mojito Fruit Salad

• Simple Syrup
• 3 T. sugar
• 3 T. water
• 1 T. mint leaves

Place ingredients in small saucepan and bring to a boil; remove from heat. Let steep for 10 minutes, then strain into bowl and refrigerate until ready to use.

Fruit Salad

• 1 large pineapple
• 1/4 cup strawberries
• 1/4 cup blueberries
• 1/4 cup watermelon, diced
• Mint leaves for garnish

Cut the top off the pineapple and using a paring knife, core out inside of pineapple, making a bowl for the fruit salad. Dice the pineapple and toss with other fruit. Toss with simple syrup, place into pineapple bowl and garnish with mint.

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