As TV stint nears the end, MasterChef shares a secret

NORTH CANAAN — Win or lose? Well, it seems failure is no longer an option.

As of Aug. 25, homeboy Jake Gandolfo was still in the competition of FOX TV’s  MasterChef, vying for a cookbook deal and $250,000.

For Gandolfo, who now lives in California, that episode was the epitome of why he’s there; to learn. He’s been a construction worker, motorcycle racer and lots more, but he recently opened a catering business so he could do what he loves best — and apparently what he’s best at. He’s been featured weekly in the reality show, with host Gordon Ramsay.

Gandolfo is not allowed to say whether or not he triumphs in the weekly show. But he’s been hanging in there, and having the time of his life.  

Cooking under the tutelage of surprise guest Iron Chef Cat Cora took the cake, he said.

“Filming that was incredible,� he said, “and just to be in the same room with such culinary genius.�

He doesn’t comment on the fact that he was once again a top three pick in a mini-challenge —this time, cupcakes. And that his rendition of Cora’s World-class Halibut dish was deemed the best one done by any of the remaining 11 contestants.

“Absolutely beautiful,� was how Cora described Jake’s version of the dish, adding that the sauce was “absolutely stunning.�

Gandolfo is humble, and trying hard not to divulge the outcome of the already-taped final episode.

So he resorts to being the naturally funny guy he is, and, all humility aside, says he has already demonstrated he has what it takes.

“It’s a very little-known fact that I was paper boy of the year in 1984 for the Waterbury Republican. I beat out over 2,300 carriers around the state. Impressive! I also currently hold the all-time sales record for selling candy bars to raise money when I played Little League baseball for Bobby Segalla a million years ago. I won a brand new Univega 10-speed bicycle that I used to deliver the papers.

“I also was voted Scout of the Year when I was rollin’ with Troop 22 back in the day. So yes, I have a long list of winning credentials, and I’m modest too.�

On a more serious note, “I can’t tell you how much it means to me to have all this support main-lined from the East Coast ‘peeps.’ It’s a real special deal for me and I never saw it coming. That has been the silver lining to this whole deal.�

MasterChef airs on Wednesday nights at 8 p.m. This week’s show pared the contestants down to nine. The finale airs Sept. 15.

Chef Jake’s prize-winning tri-tip

Jake Gandolfo shared this recipe that was entered in the Santa Cruz BBQ Ribs Cook-Off on Aug. 28 in California. He and  pal James Heth entered as Crash and Burn BBQ and won first place for the tri-tip and Overall Grand Champion for the three recipes they entered.

3-pound tri-tip roast, untrimmed

1 12-ounce bottle Coca-Cola

2 tablespoons fresh minced garlic

1 tablespoon coarse sea salt

1 tablespoon coarse black pepper

Start your coals and place a small handful of your favorite grilling wood chips in water to soak. While the coals are burning off, rub garlic, salt and pepper vigorously all over both sides of the room-temperature roast. (Bring any red meat up to room temperature to help ensure even cooking throughout the meat.)

Place the roast in a bowl with the Coca-Cola and lubricate it on all sides. Cover and reserve the meat at room temp until the coals are at medium to medium-low heat.

When they’re ready, push the coals to the edge of the grill and place the chips in the center. Then place the roast over the center of grill, fat side down. We want to cook this slow and low, so cover and close the grill down to get a good smoke and some indirect heat going.

I do most of the cooking on one side of the roast for this recipe but I do flip the roast and cook it for about 5 minutes to finish it.

You want to use a meat thermometer and pull the roast off at 120 degrees, which should take about 30 minutes depending on your coals and grill.

Let the meat rest for 10 to 15 minutes so the juices can redistribute.

Trim the fat layer off and then carve across the grain. Serve with fresh veggies or a nice mash to round out the plate. Cheers!