July 30, 2009

Guest Blogger Amanda Davenport Dishes on "Hell's Kitchen" -- Week 1

As this is my first entry, I guess I should catch you guys up on what has been going on. I hope you all enjoyed the show this week. I watched it in Vancouver, Washington surrounded by my friends and family at Pepper's. Pepper's is where I got my start in the restaurant business. It was great to see all those guys, and yes, tequila was involved.

That was one of my favorite days on the show for obvious reasons. I mean you did see the entire restaurant filled with firemen, right? Man I love a man in uniform. Not to mention the fact that the spa day was awesome. I am not gonna lie; I was exhausted when they got us up at 2:00 a.m. to make the pasta for the firefighters.

Lupus and little sleep is not a good combination as you are all aware. In the end it was well worth it ... being able to give something back to those guys. That was so much fun. Plus we kicked the blue teams’ butt. The helicopter ride and the spa treatment was just what I needed to recharge my battery. Once we got back and service began, it was back to reality. You have Gordon yelling, Lovely in the weeds and Suzanne talking nonstop.

Wow!! I was hoping to stay below the radar and just try to get my stuff out and then help the others as needed. I should have known that Gordon would catch me off guard and ask me to do a little multiplication as he was yelling at me. I am totally blaming my response on lupus fog. At that point I probably would have misspelled my own name if asked. Luckily I was able to stay out of the elimination as Lovely and Tenille were chosen.

I was very surprised when Gordon allowed them both to return and decided not to eliminate anyone. I guess he was feeling generous. All in all it was a good night. I am still in the mix and will keep fighting.

Until next time, I have provided a yummy recipe for salmon for everyone to try out.


Amanda's Recipe: Blackened Salmon over Watermelon Radish, Cilantro and Cherry Tomato Salad with Cucumber Vinaigrette

Yield: 2 servings.

2 6-ounce salmon fillets
2 watermelon radishes
1 bunch of cilantro
4-5 cherry tomatoes

Blackening seasoning:
1 tablespoon cayenne pepper
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon salt
1 teaspoon Pepper
* Mix all together

Cucumber Vinaigrette:
2 cucumbers (peeled, roughly chopped)
1 tablespoon honey
1/4 cup rice wine vinegar
1 1/2 cups of grape seed oil
1 teaspoon salt
pinch of pepper

*Combine all ingredients in blender except grape seed oil. Blend and slowing add oil until combined.

Dust salmon with blackening seasoning, Add oil to pan and heat. Sear salmon seasoned side down first, until brown, then flip and finish in 400 degree oven until cooked to you r liking (about 3 minutes for medium rare, depending on thickness).

Peel and julienne watermelon radishes, rough chop cilantro and cut cherry tomatoes in half. Combine in a bowl and toss with Cucumber Vinaigrette.

Serve salad on a plate with salmon on top.


maria said...

Thanks for sharing, Amanda - your adventures on Hell's Kitchen, the great looking (and soon to be tasting) recipe and , especially, your willingness to contribute on behalf of us living successfully with lupus.

We have a PNW LFA Chapter in the Seattle area and our walk season is about to begin throughout Washington and Oregon starting next month. We'll be cheering you on from here - go get 'em!

Anonymous said...

My daughter and I watch Hell's Kitchen all the time. I have lupus and feel a connection with you since learning about you. Now we watch and cheer for you. Hang in there, rest when you need to, and keep your chin up. Gordon Ramsey is just trying to pull out your best. Can't wait to read your next blog!
Good luck!!

Anonymous said...

Hello Amanda

I watch Hell's Kitchen every week and see how strenuous it can be, I too have Lupus and am exhausted all the time. I look forward to making the salmon recipe, thanks Kick the Blue Teams Butt :)

Darlene said...

I love Hell's Kitchen & I think this season is one of the most intense! In watching the show I would have never guested that you have Lupus. How are you able to keep up with the demands of Hell's Kitchen? I love to cook, it has always been a passion of mine, but since I have had Lupus I cannot stand in the kitchen for long periods at a time nor do I have the strength in my hands & arms. I give you credit!! I will we watching you & you have my vote on the show!!

TBF said...

Thank you for posting about Hell's Kitchen and Lupus! I didn't know you had lupus until reading the HK forum (I'm addicted to the show). I also have lupus although thankfully I'm in remission. I think being on this show would send me back to 60mg/day Prednisone again, though. Keep it up and we're all rooting for you!!
Thanks for the recipe, too! I hope you kick a&& on the show.