OOT Iron Chef MINOR LEAGUE EDITION CONTEST #1

[CardSharpCook]

Nice cuts on your veggies, El D. Looks like you've got some nice cross-hatching going on too, but that second "hatch" isn't very dark. The fix for that is to either flip(turn) the steak on to a hot part of the grill, or simply flip(turn) sooner. Looks good.

[kurosh]

I am in Germany for the next week or I would [img]/images/graemlins/frown.gif[/img]

[Analyst]

Those ribs look delicious, SackUp! The TJ's rice is quite good and sure comes in handy when you need rice quickly - I try to always have a box in the freezer.

[vulturesrow]

SU,

Just a random thought I had, but you might shave some time from your browning phase by using the broiler. Not a huge difference but if you get it nice and hot it should be quicker.

[El Diablo]

CSC,

With all due respect to your cooking dominance over me, cooking a perfect steak is one area where I don't need any tips. [img]/images/graemlins/smile.gif[/img] This one, however, was a quick George Foreman grill effort. Still pretty damn delicious.

As for the cuts on the veggies, outside of the baby potatoes and bell peppers, the folks at Trader Joe's took care of that.

Remember, this is MINOR LEAGUE EDITION!

[El Diablo]

AEKD,

Fat Matt's is one of my favorite rib places anywhere. Do you ever get the brunswick stew? If not, you should get that for a side sometime.

[SackUp]

[ QUOTE ]
SU,

Just a random thought I had, but you might shave some time from your browning phase by using the broiler. Not a huge difference but if you get it nice and hot it should be quicker.

[/ QUOTE ]

Yeah, I do that sometimes as well. I don't do it usually though b/c I usually am using multiple layers of the oven as I cook multiple racks of ribs. So turning up the heat will brown both intstead of having to switch the ribs b/w the different overn racks. Either way definitely works though and the broiler method is probably quicker if you are just doing one oven racks worth of ribs.

[Evan]

[ QUOTE ]
After much debate and consultation I've decided that my dish will be bacon-wrapped pork chops with hash browns.

[/ QUOTE ]

Managed to peel potato without chopping off a finger, barely:


Chopped up potato:


Diced onion:


Me crying while I diced the onion:


Chopped bacon for use in hash browns:


Prep work done:


Chopped bacon cooking:


Bacon temporarily gone, onions cooking in bacon grease:


Potatoes join onions:


Bacon goes back in and hash browns are moved to another pan to stay warm while I cook the pork chops:


Pork chops:


Pork chops about half way done with bacon in background:


Pork chops just before bacon wrapping:


Quick check on the hash browns, pretty much done:


hard to get a good wrap w/ the bacon:


Plate:


I had fun trying to make this. It turned out worse than I hoped and better than I expected, still tasted very good.

[Dids]

Here is my entry.

It was posted in BBV and on my blog, but our masked chairman has approved it's posting here:



Pork chop:

I dredged the pork in flour, salt, pepper, garlic salt and thyme. I seared it on my skillet for about 1.5 minutes per side and then into a 350 degree over until it hit an internal temp of 160. After it was done, I removed the pork from the pan, deglazed the pan with a touch of veggie stock and reduced it to make a sauce.

The zuchinni was tossed with salt, pepper, coriander and olive oil. I sauteed it in a non stick pan for about 5 minutes per side on med- high heat.

The rice is just from a rice cooker.

[El Diablo]

Evan,

Do you know what hash browns are?