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

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.