The final challenge between Sid and Demetrius was food. Both of them prepared an appetizer for Phillipe.
Demetrius chose to make a Mexican Pizza.
Sid went with a caramel/peanut butter dip with apples, followed by quesadilla soup.
Phillipe said that it was very hard for him to pick a winner, but in the end he decided that Demetrius's Mexican Pizza was better than Sid's Quesadilla soup and Peanut Butter Caramel with apples.
If you're keeping score at home; it seems as though Demetrius would make a better Domestic Partner than Sid. Congrats D!
HERE'S THE FOOD AS PHILLIPE ATE IT...
Here are the recipes for Sid's Caramel Dip and Quesadilla Soup. ENJOY!
RECIPE FOR CARAMEL DIP:
3/4 Cup Brown Sugar 1 Cup salted peanuts
4 Granny Smith apples, sliced in 16ths 1 teaspoon of vanilla
1 pkg (8oz) cream cheese (room temp) 1 lemon
Combine all the ingredients in a food processor on low/high until it becomes creamy. If it won't get creamy enough for you it's ok to add some liquid. I added about 2 ounces of cream to mine to get it just right.
Cut the lemon in half and squeeze the juice on the apples to stop them from turning brown.
Place the dip into the fridge to get cold. Serve cold.
RECIPE FOR QUESADILLA SOUP
8 oz Heavy Cream 1/2 stick of salted butter
1 and 1/2 heaping Tablespoons chicken base 12 oz bag frozen corn
16 oz. can of diced tomatoes 1 heaping Tablespoon Cajun seasoning
2 cooked chicken breasts (shredded) 16 oz bag mild shredded cheddar cheese
1 bag of Tostitos chips (bowls) Cornstarch and water slurry (as needed)
In a pot, add hot water and chicken breasts. Add salt and a pinch of thyme. Bring to a boil and cook chicken until it reaches 150 degrees. (Yes, I know it's supposed to be coooked to 165, but you'll be cooking it more when you add it in the soup, so no worries here.) Allow the chicken to cool and shred it. I put my chicken in a kitchen aid mixer and turn on slow to shred. It doesn't take long at all and you'll save your fingers from getting slightly burnt.
In a large cooking pot under medium-high heat, add tomatoes, shredded chicken, chicken base, cajun seasoning and corn. Bring to a boil.
Add butter and heavy cream and bring to a boil.
Add cheese and melt.
Mix cornstarch and water to make a slurry. Usually you'll do three tablespoons of cornstarch to one tablespoon of water. Mix it well so there are no clumps. SLOWLY pour this mixture into the soup while stirring. It will thicken up the soup rather quickly so don't add it too fast.
Taste the soup and adjust the seasoning as you'd like. Pour the soup into bowl and serve with chips.
Some people like to smash the chips and put them in the bowl, others like to use the soup as a dip and dip the chips into the soup. It's food, so however your guests want to eat it is the right way, so enjoy!