“Masterchef Junior” contestant Alexander Weiss shares his grilled spice rubbed rib eye and spiced apple cupcake recipes!
Grilled Spice Rubbed Rib eye Steak with Sweet potato chips and a chimichurri sauce.
A pinch of cayenne pepper (up to 1/2 tsp depending on desired spiciness)
2 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
2 tsp cumin
2 tbsp smoked paprika
1/2 tsp red chili flakes
2 rib eye steaks, oiled with olive oil
2 large sweet potatoes sliced very thinly on mandolin (about 1/8 inch thick) and placed in cold water
A pinch of cayenne pepper
Canola oil, enough to fill your pot half way
2 tbsp red wine vinegar
2 tsp salt
freshly cracked black pepper
2 cloves garlic chopped
2 cups picked cilantro
1 cup picked flat leaf parsley
1/4 cup fresh picked oregano leaves
1/2 extra virgin olive oil
Chimichurri Sauce: In a food processor, combine all ingredients except for the olive oil. Process until it is combined together, but not smooth. Turn your food processor on while you drizzle in the olive oil in a steady thin stream. The mixture should be chunky.
Spiced Apple Cupcakes with Mascarpone Vanilla Frosting, Salted Caramel Drizzle, and a Cinnamon Fuji Apple Chip
2 1/4 cups all purpose flour
2 tsp baking soda
1/2 tsp baking powder
2 1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp cloves
1 tsp salt
1 stick unsalted butter at room temperature
1 3/4 cup caster sugar
2 large eggs, room temperature
1 1/2 tsp vanilla extract
4 1/2 cups shredded macintosh apples, peeled and tossed in a squeeze of lemon juice
Optional, add chopped pecans or walnuts
12 oz mascarpone cheese, slightly chilled
2 cups powdered sugar, sifted
1 vanilla bean, split lengthwise and scraped
1 cup sugar
5 tbsp butter, room temperature
1/2 cup heavy cream
2 tsp flaked sea salt
1 fuji apple, sliced on a mandoline about 1/8 inch thick or thinner
1/4 tsp ground cinnamon
2 tbsp granulated sugar
Preheat oven to 350 degrees. Line 2 cupcake trays with cupcake liners of your choice. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside. Cream the butter in the bowl of a stand mixer fitted with the paddle attachment for one minute on high speed. After one minute add the sugar and continue beating on medium high speed until pale and light, about 5 minutes. The mixture may not become creamy yet, but it will one we add the eggs and the apples later on. Scrape down the bowl as needed with a rubber spatula. Add the eggs one at a time, then add the vanilla. Beat on medium high speed for about 2 minutes.
Turn the mixer down to low speed and add the apples. If you are adding nuts, place those in the mixer with the apples as well. Then add the flour mixture. Turn off right when it is incorporated.
Using an ice cream scoop large enough to fill your cupcake tins, scoop out an even amount of batter and fill the cupcake trays. Bake for about 15-18 minutes. Take the cupcakes out of the oven and let cool in the trays, then transfer to a wire rack. Cool completely before adding frosting.
In a large mixing bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla bean seeds until smooth and pale. Discard the vanilla pod, or save for vanilla sugar. (vanilla sugar: place vanilla pods in sugar and keep in an airtight container) Refrigerate the frosting until needed.
In a heavy saucepan, heat the sugar over medium low heat. Do not stir, only lightly shake or swirl. Once the sugar starts melting and dissolving, swirl so that all of the sugar is almost all melted, then whisk in the butter. Cook for another minute, then add the heavy cream. Cook for another minute. Remove from the pot and transfer to a bowl to cool. Add the salt as it is cooling. Let this cool completely before using.
Line a baking sheet with a silicone mat such as a silpat. If you don’t have a silicone mat, use parchment paper. Preheat the oven to 200 degrees. Slice the apples on a mandoline about an 1/8 inch thick or thinner if possible. Take each round of apple and slice it in half. Discard the slices with any core in them. Mix the cinnamon and sugar together and toss with the apples. Place each slice of apple onto the baking sheet and bake for about 1 1/2- 2 hours. Take them out of the oven and immediately peel of and transfer to a plate even if they aren’t crispy yet, they will crisp up after you take them out of the oven. Let them cool.
Take a cupcake and pipe the frosting on top. Then using a spoon, or a squeeze bottle; drizzle the caramel sauce on the frosting in a zigzag. Place an apple chip slice on top with the tip of it sticking into the frosting. Refrigerate until needed.
*Tip-if the caramel sauce is too thick, microwave for 10-20 seconds to loosen it up a bit, but don’t make it too hot otherwise the frosting will melt *