Stir It Up by Ramin Ganeshram Page B

gotten out a food processor and is grinding the meat into a paste while he fries up the bacon on the stove.
    I look down at my pot. There’s too much oil. The bacon released a lot of fat. I look around in a panic and grab a pot spoon. I’ll have to skim off some of the fat or the dish will be too greasy. I grab the handle of the iron pot to tilt it forward but drop it fast. I’ve forgotten to use my side towel to grip the hot handle. The pot lands on the stove with a loud clatter. I step away, stamping my foot.
    Quade is at my station. “Looks like our New York contender is having a bit of trouble today,” he says into the camera. “The pressure is on!”
    I reach into the freezer and grab some ice for my hand. But only for a few seconds. I have to keep cooking.
    I’m not sure how, but I manage to grit through the pain and grab the pot handle — this time with my towel — so I can skim off the fat. I wash my hands, cut the rabbit tenderloins into one-inch cubes as fast as I can, and throw those into the pot. The rabbit smell makes me sick. But I keep going, stirring until the meat is brown on all sides.
    I add water, tomato, and peanut butter and let the whole thing simmer. The problem is I don’t know howlong rabbit needs to cook. I’ll have to guess because I’m not going to taste it because of the bacon. In the meantime, I wash the rice and drain it, adding it to the pot with two of the red chilies, which I drop in whole.
    I stir the whole thing, lower the heat to a simmer, and glance at the clock. The dish isn’t complicated, so I’ll have to dress it up somehow.
    Randolph is mixing something in a bowl with his hands, talking and gesturing to the camera. Little pieces of meat fly off his fingers every time he moves his hands. Brooklyn is bending over her fillet, which is seasoned. She’s slowly smearing it with something pink.
    I chop parsley as a garnish for my dish, but what else can I serve with it? I rummage through the staples pantry and find some red cabbage, which I use to make a quick slaw.
    I check the creole rice. So far, so good. I leave the cover off so the water can evaporate.
    “Five minutes!” Quade calls out, then moves closer to the camera to add more commentary. I look up at my mom and Deema, who are sitting forward anxiously and looking at me with so much love.
    I fluff the rice with a fork, then poke through one of the pieces of rabbit. It seems cooked, but it’s a little tougher than I expected. I put the rice, rabbit, and slaw on a plate, then garnish the whole thing with chopped parsley.
    There’s a vase of orchids sitting on the counter between me and Randolph. I pluck three small flowers and put them on the side of my plated food.
    I smile to myself. My dish looks pretty. Quade calls out, “Time!”
    I take a breath and sip some water.
Whew!
    “Contestants, please step forward,” Quade says. We all walk up to the judges’ table.
    Brooklyn goes first. She’s made some kind of little roll with the rabbit and wrapped it in bacon.
    “Tell us about your dish,” Chef Daisy says.
    Brooklyn gives her a big smile. “Well, Chef, I pounded out the rabbit tenderloin into a fillet and stuffed it with a mousseline I made with roasted red pepper and a little cream. Then I wrapped the whole thing in bacon and broiled it.”
    Brooklyn’s dish looks pretty professional.
    The judges each taste some of their plates. There’s a look of surprise on Sam Vitelli’s face.
    “This really is good!” she exclaims. It’s funny to see her react genuinely to something, though it makes me worry about my dish.
    “Very beautiful presentation and skillfully done,” says Chef Daisy. “Thumbs-up!”
    Connor Sebastian still has his mouth full. “This is totally awesome,” he says between chews.
    Next, it’s my turn.
    Chef Daisy tastes first. She chews, then chews more. She’s thinking. Sam Vitelli hesitantly tries hers. She makes a face like
ewww.
Connor Sebastian takes a quick nibble, then puts