OOT Iron Chef MINOR LEAGUE EDITION CONTEST #1

[HDPM]

Late to the thread. Good idea. I also feel like I can't compete in the CSC one. I am not going to really compete here either. But I will throw out what we ate tonight that I think is a good one for a variety of people. Cheap, simple, no odd equipment required. Just a good weeknight easy deal. Only requirement is a slight bit of planning.

Fake BBQ brisket.

1 hunk of Brisket. Whatever they sell at your store.

Line a baking pan thing with aluminum foil.

Season the brisket with a dry rub. I use a homemade version of Emerils essence that he touts. Get a recipe on that network's website. Or use something else. I like some spice to it.

Then slather the whole thing with whatever barbecue sausce you like.

Wrap it in aluminum foil. Bag it basically. Brisket en papillote metallique.

Put it in the oven at a low temp. I did 215 on my oven. If you are squeamish about slow cooking don't do it. I dunno if the bacteria people would frown on this or not. I hereby insert a disclaimer that I am not liable for any death, injury, sickness, discomfort or dislike of any kind. I have not died yet from it. That is all I can say. if I die from it I will post about it.

Cook it all day. Put it in at breakfast and get it out at dinner. I think 9 hours is probably ideal. 8 might be light. Ours was in about 10 hours today and was a bit long.

Did mashed red potatoes since that's what we had. Also did some brussels sprouts. Not too bad today. Sorry no pics.

Also on the hash browns. I will side with El D. However, the best hashbrowns I have had came from the aptly and simply named Coffe Shop in the otherwise vile Boulder Colorado. These were pretty yellow though and we called them hash yellows. They used some kind of yellow liquid butter/grease in squeeze bottles that went on the flattop and the hash yellows. A really golden golden brown would ensue. Healthy I dunno. Good hash browns definately.

[Spanaway Vin]

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Al,

Thanks. I felt the thread title was more exciting than "Post some pics of random stuff you cooked." Looking forward to some tasty korean dishes!

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Diablo,

Here are a couple of tasty Korean dishes I cooked recently...

Last night:

Kimchee Chigae ("chigae" basically means stew):



I browned fatty pork, deglazed with chicken stock, added sour kimchee, two cloves of crushed garlic, three chopped green onions, more chicken stock, salt, and pepper. Brought to a boil, reduced temperature and added cubed firm tofu. Cook covered for about 30 minutes. Served with steamed rice.

Here is one from a bit ago:



Dwaeji bulgogi (spicy pork): To thin sliced pork (from the Korean market) I added gochu jang (red pepper paste), red pepper flakes, obliterated garlic (five cloves), half a very large onion, green onion, soy sauce, toasted, crushed sesame seeds... let it marinate for an hour and then cooked in a skillet until done and carmelized; a simple spring kimchee: one head of napa cabbage, soaked in brine, rested in salt, rinsed, salted again, added garlic, ginger, green onion, red pepper flakes, and fish sauce; green chili peppers with dipping sauce consisting of dwen jang (Korean bean curd paste), gochu jang, sesame oil, soy sauce, and sesame seeds; Korean laver (you know, like the sushi stuff); steamed rice.

[ViolentGandhi]

I think we have a winner.

[Nelson]

There are some tasty dishes in this thread!

Pesto Pizza with Roasted Beet and Pear Salad

This is my second attempt at making my own dough and sauce.

Homemade Pesto Pizza with Prosciutto, Bacon, Shitake Mushrooms, Sundried Tomatoes, and Cheese (Cambozola, Aged Cheddar and Parmesean).

Dough:
1/2 t dry yeast
1/2 cup warm water
Pinch salt
1 T olive oil
2 T cornmeal
1 cup of all purpose flour (more or less)

1. Disolve yeast in warm water.
2. Add salt, olive oil, and cornmeal.
3. Stir in 2/3 cup flour, then addd rest to form a soft dough.
4. Knead and let rest for at least 1/2 hour or overnight in the fridge. (You want to knead the bread hard for about 5 minutes - if you knead hard enough the dough won't stick much too the surface (preferably wood). Sprinkle a bit of flour on the surface beforehand.

Pesto:
1/2 cup basil leaves
few leaves of parsley (optional)
2 T pine nuts
1 clove garlic
1/2 t salt
1/4 cup olive oil
grated parmesan, pepper

1. I put all ingredients in my blender except for the olive oil and parmesean. Pulse.
2. Add the olive oil slowly in the blender, pulse again. Finish with parm and pepper. (If you have the time and the tools, you'll get a MUCH better quality pesto if you make it using a mortar and pestle.)

I preheated the oven to 450 degrees.

I then used a rolling pin to roll out the dough. I also have a pizza stone, so I then moved the dough to the stone to finish forming the crust.

I spread the pesto over the crust, and added the prosciutto, cambozola cheese (which is a combination of gargonzola and camembert - a nice introduction to blue cheese if you haven't tried it), aged cheddar and parmesean. I had some cooked bacon and shitake mushrooms left in the fridge so I threw those on as well. Then I remembered that I wanted to add sundried tomatoes, so I placed them on top. (I actually should have put these ingredients under the cheese b/c they scortched a bit).

Into the oven for about 20 minutes until the crust was browned.



Beet and Pear Salad:
-2-3 beets, washed, drizzled in olive oil, bit of salt and pepper, and roasted in the oven for about 45 minutes at 400 degrees. Sliced when cooled.
-1/2 pear cored and sliced
-Some walnuts toasted in the preheated oven for about 5 minutes.
-Salad greens

Vinaigrette
-Juice of 1/2 lemon
-1 T red wine vinegar
-1/2 t dijon mustard
-1/3 cup good quality, extra virgin olive oil
-pinch of toasted fennel & cumin seeds, slightly crushed (optional but awesome). Basically you just put some fennel and cumin seeds in a frying pan on medium heat, no oil, and let them toast until fragrant being careful not to burn them. Let them cool, then crush them. I threw them in a ziplock bag and crushed them with a beer mug. You could use a pestle/mortar if you have one - I broke my ceramic pestle when it hit the concrete floor.
-salt and pepper

Whisk the vinaigette together. Add to the greens in a bowl a little at a time, work with your hands until you strike the right balance of greens/dressing. Add beets, pear, walnuts on top of the salad. Served with a nicely hopped Bass Ale clone that I made at the local U-brew.

[bad beetz]

[El Diablo]

beetz,

That is pretty low-rent compared to mine.

[Killua]

Just add the sundried tomatoes in the middle of the cooking.

later

[bad beetz]

your sammich is weaksauce.

Look how neatly it's stacked. Look how untoasted the bread is.

Many people think that bacon has to be cooked laid out in strips, but those people are communists and were not loved by their parents.

My sammich is more punk rock and was eaten over the sink. IN a fight to the death, my sammich would kick your sammich in the nuts, and then suck out it's eyeball and bat it around, then make it look at the other eyeball.

Then my sammich would call in it's two brother sammiches and they would play high voltage ROCK MUSIC until your sammich's head exploded.

[CardSharpCook]

Dude,

Its hash. Maybe that's the difference btwn hash browns and hash, but that's hash.

['Chair]

[ QUOTE ]
your sammich is weaksauce.

Look how neatly it's stacked. Look how untoasted the bread is.

Many people think that bacon has to be cooked laid out in strips, but those people are communists and were not loved by their parents.

My sammich is more punk rock and was eaten over the sink. IN a fight to the death, my sammich would kick your sammich in the nuts, and then suck out it's eyeball and bat it around, then make it look at the other eyeball.

Then my sammich would call in it's two brother sammiches and they would play high voltage ROCK MUSIC until your sammich's head exploded.

[/ QUOTE ]


are you really eating kroger brand bacon on unbuttered/untoasted "wonder bread".

El D - you are not off the hook either...your bread doesn't look toasted either.

edit: beatz - nice skillet though...your sandwich looks gross.