OOT IRON CHEF - 11/27-12/10

[CardSharpCook]

That's fair.

[howzit]

Everybody incredible!

Mrs. Utah's presentation and cooking technique is far above amateur home cooks. Did you grow up in China or have chinese parents? where did you learn all your asian techinque? and do you have a good black bean sauce i can make for myself?

jingle, i like the mushroom mixture/roumalade for the beef. brilliant idea for the surf and turf.

cardcook, nice presentation and ideas for the spicy remoulade. professional plating as well. you can see the experience in the structuring more so than the others.

[CardSharpCook]

OK, my original idea was to do a roast with a mustard-peppercorn crust. I'd have used cornstarch in excess, soaking up the juices during the cooking to make a thick, exciting crust. The idea was gleaned from one of my chefs at Bayona in New Orleans, Jeremy Gresham. Of course, I arrive at Whole Foods and learn that a 6 pound roast is going to cost me $100+, and I'm not even getting the cut of meat that I want. OK, calling an audible. Omit the peppercorns, get a thinner, cheaper cut of meat, and throw it in a pot of boiling oil. That's not a sexy way of describing it, but the end product was golden. Crunchy delicious crust with a little kick to it, juicy medium-rare to medium skirt steak with a vealdemi-glace sauce. It's been well over a year since I've had quinoa, and I am again reminded of my astonishment that this delightful grain is not seen more often. Kind of like that tiny cous cous, only there is this awesome "snap" to it - a rice crispy type crunch. Romanesco? Dudes, how freaking mandlebrot cool is romanesco? I just as easily could have used broccoli or cauliflower, but romanesco rocks.

Dijon-Rosemary Crusted Skirt Steak

3oz Dijon Mustard
1T fresh Rosemary
1T fresh thyme
S+P

Flour

You can see my test piece preparing for the big plunge


Test piece sizzling away in a cauldron of boiling oil. (375?)


The quinoa is 2 parts quinoa, 1 part water, salt - simmer, covered for 15 min.

Romanesco is sauteed in browned butter.


The sauce is a cheat. One of those Veal demiglace in a bottle, which you combine with water. rather frustrating that they add salt. I had to stop the reduction with the sodium content demanded it.

Really pleased with the final product.

[Ron Burgundy]

Nice. I've never had romanesco, does it taste like cauliflower?

[CardSharpCook]

it really does taste like a cross btwn cauliflower and broccoli.

[El Diablo]

CSC,

Looks great, but I think the shadow really hurts your picture.

[A S U]

Man there are some really talented cooks here. I thought everything looked great. That steak wrapped in dough looked amazingly tasty.

[CardSharpCook]

Mrs. Utah gave me a good tip for next time: Use a white cutting board opposite the sun to cut down on shadow. My photography will improve.

[CardSharpCook]

Oh, I left out that the Quinoa has raisins and pine nuts in it. If I were smarter than I am, I'd have also added a Tablespoon of butter. The raisins are added to the water/dry quinoa to plump them during the cooking process.

[Analyst]

Appetizer: Flank Steak Margaritas

Ingredients

1 flank steak, approximately 1 ¾ pounds
¼ cup + 2 shots tequila (or more); you ballas can use this
¼ cup olive oil
1 lime
1 small shallot, minced finely
2 cloves garlic, minced finely or crushed
2-3 tablespoons red pepper jelly (jalapeño preferred)
Salt and pepper

1. Combine ¼ cup tequila, olive oil, juice of 1 lime, shallot and garlic. Put in ziplock bag with flank steak. Marinate for six hours (ideally).
2. Drink a shot of tequila; repeat as desired throughout cooking and eating.
3. Preheat boiler.
4. Remove flank steak from marinade, reserving remaining marinade.
5. Season flank steak with pepper to taste, then broil for approximately 4 minutes, turn and broil for another 4 minutes. Remove and let rest for 10 minutes.


6. Bring reserved marinade to a boil, then add the red pepper jelly. Cook until it reaches the desired consistency.
7. Slice the flank steak thin, place in salted margarita glasses, top with sauce. Garnish the glass with a slice of lime.





Notes: this came out quite well. Even though I only marinated it for three hours (six would be better), you could really taste both the tequila and lime in the meat. The spice of the jelly was a good compliment.

Take away the margarita glass and this makes an easy and tasty main course.