This week on Big Brother, Janelle won the Coaches Comp and saved Wil from eviction this week. As each coach was eliminated from the competition a locker was opened revealing a task that each coach must perform.
Mike “Boogie” picked the locker containing $10,000, but he had to share pre-determined amounts with two other players. He chose to give Ian $3,000 and Jenn got $1,000, he kept $6,000 for himself. Dan picked the option to trade players, and he declined to use it. Britney picked the locker with “slop” in it, and had to choose the have-nots for the week. Brittney chose Ian and Wil to endure slop this week.
The Vote is in!
America, you voted for the two foods that the have-nots would have available to eat along with slop and approved condiments and the winner is… (drum roll please!)
America, saw it fit to be pretty generous this week. The have-nots are allowed to eat cereal and salmon in addition to the slop and approved condiments allowed by the rules of Big Brother (see earlier posts for lists of ingredients!) This makes for pretty easy living in the BB house, but its been a rough start for the players so maybe they deserve a break. Ian expressed his thanks to the viewers because he loves both of items on the table. Ian has volunteered for slop all three weeks, and I think it might be playing a part and giving him a needed edge to keep off the chopping block.
Here is a simple recipe for salmon with any crunch cereal that could be used by any slop eating house guest.
Salmon with Crunchy Cereal Coating
1/2 cup Cereal (1/3 cup coarsely crushed)
1/4 cup butter, softened
1/4 cup snipped fresh basil
2 tablespoons grated Parmesan cheese
1 teaspoon grated lemon peel
2 cloves garlic, minced
1/4 teaspoon pepper
4 salmon fillets, skinned (about 6 oz. each)
Coarsely crush cereal. In a small bowl, combine butter, basil, Parmesan, lemon peel, garlic, and pepper; stir in cereal. Rinse fish; pat dry. Measure the thickness of the fish for later heating times. Place fish on the greased rack of a broiler pan. Spoon cereal mixture on top of fillets; pat gently to spread.
Bake at 400 degrees F for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily with a fork. For food safety, the internal temperature of the fish should be a minimum of 145 degrees F.
Serve hot and enjoy!