Chopped Challenge Round 2: Matty

date April 14, 2020 location The Kitchen

As the second contestant in the chopped challenge, I had the advantage of strategizing around Brit's performance. If her meal didn't come together the way she wanted, I could impose a more conservative strategy in my dish, doing just enough to outperform her. Unfortunately, that was not the case and I knew I had pull out all the stops for my challenge.

The mystery ingredients:

- Greek Yogurt
- Wonton Wrappers
- Blueberries
- Bratwursts

This was definitely a tough basket, and struggling to think creatively around wonton wrappers, the best idea I could come up with was to make... wontons.

Naturally, the meat would be a component in the wonton filling which left the blueberries and greek yogurt as a sauce. What I came up with is Broccoli, Bratwurst and Cheddar Bechamel stuffed Wontons, served over a Blueberry Balsamic sauce.

For the Wontons:

1/2 Onion, diced
4 Bratwurst Sausage Links
1 cup Broccoli
Cheddar Bechamel (recipe follows)

For the Bechamel Cheddar:
2 tablespoons Butter
2 tablespoons Flour
1 1/4 cups Milk, heated
1/2 cup Cheddar Cheese
Freshly ground pepper

For the Blueberry Balsamic Sauce:

1 tablespoon Butter
1 cup fresh Blueberries
1 tablespoon Honey
1/2 cup Balsamic Vinegar
1/2 cup Greek Yogurt, room temperature
1/2 teaspoon Corn Starch

Preparation Steps:
For the Wontons:

Preheat oven to 400 degrees. In a large bowl, combine broccoli with about a tablespoon of cooking oil, add salt to taste. Bake for 20-30 minutes or until broccoli begins to brown.

Grease a skillet with cooking oil. Over medium heat, cook onions for about 2 minutes or until fragrant. Add bratwursts and continue to cook for about 5 minutes, stirring occasionally. Remove bratuwursts and dice finely.

Make the Cheddar Bechamel:
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes. Congratulations, you've made a Roux! Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add cheese, salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.

In a large mixing bowl, combine bratwurst, broccoli.

Add the Cheddar Bechamel.

Add about a a teaspoon of filling to each wonton and wrap - I used the diamond method, folding the wrappers into a triangle diaganolly, then affixing one corner to the other.

Fry the wontons in at least an inch of cooking oil at 375 degrees, for about 1-2 minutes on each side.

For the Blueberry Balsamic Sauce

Add the balsamic vinegar, honey, and blueberries to the pan and bring to a boil, until almost completely reduced, around 5 minutes (you can stir, but try to preserve the shape of the blueberries).

Remove from heat, add the butter and let cool for a few minutes. Strain the mixture, separating the blueberries.

The next step is to combine the greek yogurt with the sauce. This will add a nice thick creaminess to the sauce, but you'll need to be careful as yogurt curdles at high temperatures, particularly nonfat greek yogurt which is what I used. Adding fat (butter), and combining the greek yogurt with corn starch helps prevent curdling.

Combine the Greek Yogurt and cornstarch.
Stir greek yogurt into the sauce.

To plate, using a large spoon, splash the sauce onto the plate and place a bunch of blueberries at the start of the splash. Distribute wontons across plate.