Fill the Grill $20 in 20 Minutes Ultimate Chef Challenge

Join us  for our Fill the Grill $20 in 20 Minutes Ultimate Chef Showdowns!

These days, $20 won’t come close to filling your gas tank, but it can cover the cost of a tasty summer meal for a family of four at Whole Foods Market! This summer, Whole Foods Market Coral Gables is hosting a series of $20 in 20 Minutes Ultimate Chef Showdowns live in our Prepared Foods Department!

Two competing chefs will go head-to-head in this three-part cook-off series, where each receives a $20 gift card to Whole Foods Market and has only 20 minutes to shop before whipping up an affordable summer dish in 20 minutes or less for a panel of judges! While cheering on your favorite, enjoy a variety of seasonal samples, get sizzling summer recipe ideas that won’t break the bank, and see who takes top prize!

On our July 20th kick-off event, Chef Daniel Ganem of Kane Steakhouse and Chef Timon Balloo of Sugarcane Raw Bar and Grill competed in the first of three showdowns, with Chef Balloo taking first place. 

Chef Balloo’s winning recipe:

 Marinated Swordfish, Summer Vegetable Tabouleh and Garbanzo Bean Puree

 Ingredients:

 4 oz Swordfish

1 teaspoon rice wine vinegar

¼ teaspoon ground cumin

½ teaspoon dried rosemary

1 teaspoon Dijon mustard

3 oz 365 brand garbanzo beans, drained and washed

1 ½ cup 365 brand vegetable stock

2 Tbsp shallots, finely minced

1 oz Corn, off the cob & steamed

2 oz yellow squash, sliced into one inch pieces

2 oz zucchini squash, sliced into one inch pieces

1 Tbsp Kalamata olives, halved and deseeded

½ lemon, segmented & juiced

1 oz red plums, diced

1 teaspoon fresh Italian parsley, chiffonade

4 Tbsp 365 brand extra virgin olive oil

Salt and Pepper to taste

Preparation:

Combine the first five items in a bowl with one tablespoon of the olive oil and marinate for 15 minutes.

Meanwhile, heat stock and beans in a small pot, cooking to infuse and tenderize (about 10 minutes).

Once they are finished, place into a blender and mix, drizzling in one tablespoon of olive oil.

While the beans cook and the fish marinates, prepare the veggies: Toss both kinds of squash with the plums and season with lemon juice, one tablespoon of olive oil and salt and pepper.   Grill squash for 2-3 minutes on each side, until done.  Dice mixture and add in corn, olives, remaining olive oil and chopped parsley. Reserve.

After fish is marinated, cook on a heated grill 3-4 minutes per side. Place on top of the puree and top with relish.

Chef Ganem’s recipe:

Chili Dijon Tri Tip Surf and Turf with Grilled Corn Puree and Tomato Red Pepper Sauce

Ingredients:

16 oz. tri tip cut of beef

4 oz. medium shrimp

3 tomatoes on the vine, cut in quarters

1 red bell pepper, diced

3 corns on the cob

3 tbsp. chili powder                                                                                                              

½ cup olive oil

3 tbsp. balsamic vinegar

2 tbsp. Dijon mustard

Preparation: 

Rub the tri tip with the chili powder and Dijon mustard, let marinade for 15 minutes. Sprinkle the corn cobs with olive oil and salt and grill for 10 minutes. Char the tomatoes. In the meantime remove the corn from the grill and then cut the corn off the cob.

In a blender, blend the corn kernels, the red peppers, and the tomatoes and add the balsamic vinegar. Add salt to taste. Grill the tri tip until desired temperature and grill the shrimps until perfectly cooked. Slice the tri tip.

Place the corn puree first and top with the slices of tri trip and the grilled shrimp. 

Our second match-up featured Chef Samuel Gorenstein of BLT Steak at The Betsy and Chef Michael Jacobs of the Miami Heat going head to head, with Chef Jacobs taking first place!

Chef Jacobs’ Recipe:

Spiced Tuna Tataki with Sofrito of Fresh Corn and Black Beans and Chilled Avocado with Mint and Cilantro Mousse

Ingredients:

For the Tuna

8-10 oz extremely fresh, high-quality Sushi Grade Big Eye  Tuna, kept in the refrigerator or over a bowl of Ice chilling

1 tsp Toasted and Ground Fresh Coriander Seed

Canola Oil Spray for Fish

Kosher Salt and Pepper to Taste

For the Avocado Mousse

1 Ripe Haas Avocado

4 Mint Leaves Fresh

3 Basil Leaves- small Fresh

1 tsp of Brown Rice Vinegar

1 tbs of Prepared Mayonnaise

1 tbs of Agave Nectar

1 tsp of Kosher Salt

1 tsp of White Pepper

For the Sofrito

1 ear of Fresh Ripe Sweet Corn

½  small Spanish Onion

1 can of Whole Foods Black Beans

2 tbs of Jar Peeled Pimento’s diced

1 tbs of Unsalted Butter

Kosher Salt and Pepper to Taste

For the Ponzu-Brown Rice Vinegar Sauce

2 tbs of Ponzu Sauce

1 tbs of Brown Rice Vinegar

1 tsp of Chopped Cilantro

1 tbs of Julienne of Spanish Onion

1 tbs of  Olive Oil

Kosher Salt and White Pepper to Taste

Preparation:

For the Tuna

In a small bowl, combine all the dry spices and dry seasonings. 

Pat Tuna dry and coat with dry seasoning mix. Then place in the freezer for 25 minutes.

In a hot skillet, lightly sear Tuna in a tablespoon of canola oil and butter (optional), turning every 25 seconds to evenly cook on all four sides. Place back in the freezer to stop the cooking process and firm up.

Take out of freezer and slice thin pieces about ½ inch thick at the most.

Place on top of puree and sofrito.

Spoon Ponzu sauce over it.

For the Avocado Mousse

Place all ingredients in a blender, beginning with the avocado. 

Slowly pulse and then puree all the avocado – be careful not to over puree. Season with Salt and Pepper.

Store in refrigerator until use.

For the Ponzu Sauce

Combine all ingredients in a bowl and whisk together.

Adjust seasoning to your taste.

Serve extremely chilled and eat right away – Enjoy!

Chef Gorenstein’s Recipe:

Moroccan Spiced Mahi-Mahi with Garbanzo Hummus, Citrus, and Fennel-Beet Salad

Ingredients:

Mahi Mahi filet

Red Grapefruit segments

Orange Segments

Lemon

Garbanzo Beans, canned

Serrano Pepper, thinly Sliced

Golden Beets, thinly Sliced

Cilantro Chiffonade

Fresh Garlic

Fennel, thinly shaved

Extra Virgin Olive Oil

Turmeric

Coriander

Sea Salt

Fresh Cracked Black Pepper

Preparation:

For the Marinade

Combine turmeric, coriander, garlic, Cilantro, and olive oil in a bowl to make a paste. Rub the fish with it. 

 For the Hummus

Add 1 can of garbanzo beans, juice and zest of 2 lemons, 2 cloves of garlic, salt and pepper. Blend until smooth adding the olive oil in a slow stream.

For the Mahi-Mahi

Sprinkle sea salt and black pepper on both sides of the fish. Place on a very hot grill for about 2 min. on each side.

For the salad

Toss, shaved fennel, grapefruit, orange, beets in a bowl. Add lemon juice and olive oil, season with salt and pepper.

For plating

Place hummus in the bottom of the plate, arrange a couple orange and grapefruit segments, place the thinly slices of Serrano peppers on top of the citrus. Place the fish on top. Garnish with salad.

Don’t miss our final competition on Wednesday, August 17th at 6:30 pm in our Prepared Foods Department, where the winner of our first battle, Chef Timon Balloo of Sugarcane Raw Bar and Grill, will go head to head with Chef Michael Jacobs of the Miami Heat to see who can prepare the ultimate meal for $20 in 20 minutes! Be there for the exciting conclusion to this three-part cook-off series!