contest BEGIN! Seafood Sandwich Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
Nice looking entries and teaser pics so far.....
Good job thus far everyone! 100 minutes left until deadline..... lets see who else may join the party!!!
I must say I don't like salmon but the sammy hubby cooked up and put together was rather tasty.
The 3yr old liked it too.
Good job thus far everyone! 100 minutes left until deadline..... lets see who else may join the party!!!
I must say I don't like salmon but the sammy hubby cooked up and put together was rather tasty.
The 3yr old liked it too.
PBP&F
(Peanut butter, plum, and fish)
Plums
Make these at least the night before, and refrigerate overnight. This lets the color from the skins infuse the flesh of the plums, and also helps permeate them with heat.
1 bottle Lillet
3 cups water
2 star anise
1 vanilla bean split and scraped (or real extract)
cardamom (powder or 4 green pods split open)
dried congo trinidad pods
1/4 cup sugar
1 pound very firm black plums (they should be very tart) halved and pitted
Bring all ingredients except plums to a simmer, stirring until sugar has dissolved. Add the plums, flesh-side down, and push down to submerge. Cover with a circle of parchment and simmer until tender when pierced, about 8 minutes. Transfer plums to a container with a slotted spoon, then bring poaching liquid to a boil. Cook until reduced to about 1-1/2 cups, about 40 minutes. Let cool, then strain and pour into same container with plums. Refrrigerate overnight, up to 3 days.
Note the Lillet is somewhat sweet, so you want the plums to be tart to offset it.
Boston Brown Bread
Butter for greasing loaf pans or coffee cans
1/2 cup (heaping) all-purpose flour
1/2 cup (heaping) rye flour
1/2 cup (heaping) finely ground corn meal (must be finely ground)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
Powdered congo trinidad (I didn't measure)
1/2 cup molasses (any kind)
1 cup buttermilk
One metal 6-inch tall by 4-inch diameter coffee can, or a 4x8 loaf pan
Boiling water
Preheat oven to 325F. Grease the coffee can with the butter. Mix together all the dry ingredients in a large bowl. Mix the molasses and buttermilk in a small bowl, then whisk into the dry ingredients. Pour the batter into the can (or pan), ensuring the batter doesn't reach higher than 2/3 the height of the container. Cover the container tightly with foil, securing with an oven-proof band or string. Place the container in a roasting pan or oven-proof pot, and pour the boiling water around it until it reaches at least 1/3 up the side of the container. Place in the oven and steam bake for at least 2 hours and 15 minutes. Check to see if the bread is done by inserting a thin wood bbq skewer into it - it should come out cleanly. If not, recover the pan and bake up to another 45 minutes.
Remove from oven and let cool 10 minutes, then put the bread (still in the can) on a rack. Let the bread cool 1 hour before removing from the container.
Optional: Add a teaspoon of vanilla extract and 1/2 cup raisins.
Swordfish
1/2 cup peanut butter (make your own or use commercial)
1 teaspoon pepper congo trinidad powder
1 teaspoon paprika
1 teaspoon ground ginger
1 tablespoon lime juice
sea salt
olive oil (or other, such as coconut)
Peanut sauce: Make a paste by mixing all the ingredients except the oil together. Taste and adjust as needed. If too thick, thin with oil until it's the consistency of a thick sauce.
Reserve some of the sauce. Slice the swordfish and coat with the peanut sauce. Cover and refrigerate a few hours or overnight. Grill 2-3 minutes on each side.
Assembly
Warm the plums and steam some asparagus, then roughly chop each. Mix together along with some green onion for the topping.
Spread some of the reserved peanut sauce on each slice. Add grilled swordfish then add topping.
Prep pics here.
I have to say THANKS to ItBurns, as this was a collaborative effort. I had the basic idea down, but he gave some helpful input, and things worked out DELISCIOUSLY!
(Peanut butter, plum, and fish)
Plums
Make these at least the night before, and refrigerate overnight. This lets the color from the skins infuse the flesh of the plums, and also helps permeate them with heat.
1 bottle Lillet
3 cups water
2 star anise
1 vanilla bean split and scraped (or real extract)
cardamom (powder or 4 green pods split open)
dried congo trinidad pods
1/4 cup sugar
1 pound very firm black plums (they should be very tart) halved and pitted
Bring all ingredients except plums to a simmer, stirring until sugar has dissolved. Add the plums, flesh-side down, and push down to submerge. Cover with a circle of parchment and simmer until tender when pierced, about 8 minutes. Transfer plums to a container with a slotted spoon, then bring poaching liquid to a boil. Cook until reduced to about 1-1/2 cups, about 40 minutes. Let cool, then strain and pour into same container with plums. Refrrigerate overnight, up to 3 days.
Note the Lillet is somewhat sweet, so you want the plums to be tart to offset it.
Boston Brown Bread
Butter for greasing loaf pans or coffee cans
1/2 cup (heaping) all-purpose flour
1/2 cup (heaping) rye flour
1/2 cup (heaping) finely ground corn meal (must be finely ground)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
Powdered congo trinidad (I didn't measure)
1/2 cup molasses (any kind)
1 cup buttermilk
One metal 6-inch tall by 4-inch diameter coffee can, or a 4x8 loaf pan
Boiling water
Preheat oven to 325F. Grease the coffee can with the butter. Mix together all the dry ingredients in a large bowl. Mix the molasses and buttermilk in a small bowl, then whisk into the dry ingredients. Pour the batter into the can (or pan), ensuring the batter doesn't reach higher than 2/3 the height of the container. Cover the container tightly with foil, securing with an oven-proof band or string. Place the container in a roasting pan or oven-proof pot, and pour the boiling water around it until it reaches at least 1/3 up the side of the container. Place in the oven and steam bake for at least 2 hours and 15 minutes. Check to see if the bread is done by inserting a thin wood bbq skewer into it - it should come out cleanly. If not, recover the pan and bake up to another 45 minutes.
Remove from oven and let cool 10 minutes, then put the bread (still in the can) on a rack. Let the bread cool 1 hour before removing from the container.
Optional: Add a teaspoon of vanilla extract and 1/2 cup raisins.
Swordfish
1/2 cup peanut butter (make your own or use commercial)
1 teaspoon pepper congo trinidad powder
1 teaspoon paprika
1 teaspoon ground ginger
1 tablespoon lime juice
sea salt
olive oil (or other, such as coconut)
Peanut sauce: Make a paste by mixing all the ingredients except the oil together. Taste and adjust as needed. If too thick, thin with oil until it's the consistency of a thick sauce.
Reserve some of the sauce. Slice the swordfish and coat with the peanut sauce. Cover and refrigerate a few hours or overnight. Grill 2-3 minutes on each side.
Assembly
Warm the plums and steam some asparagus, then roughly chop each. Mix together along with some green onion for the topping.
Spread some of the reserved peanut sauce on each slice. Add grilled swordfish then add topping.
Prep pics here.
I have to say THANKS to ItBurns, as this was a collaborative effort. I had the basic idea down, but he gave some helpful input, and things worked out DELISCIOUSLY!
Thanks!
PBP&F Prep pics, but first, the sammie before adding the top:
The plums poaching:
After poaching, put into a container with the liquid and refrigerated overnight:
Getting jiggy with the brown bread:
Oh yeaaaaaaaah:
A plum sliced after soaking up the cooking liquid:
Sliced swordfish marinating in the peanut sauce:
Diced plums, asparagus, and green onion:
Grilling the swordfish:
Final sammie:
PBP&F Prep pics, but first, the sammie before adding the top:
The plums poaching:
After poaching, put into a container with the liquid and refrigerated overnight:
Getting jiggy with the brown bread:
Oh yeaaaaaaaah:
A plum sliced after soaking up the cooking liquid:
Sliced swordfish marinating in the peanut sauce:
Diced plums, asparagus, and green onion:
Grilling the swordfish:
Final sammie:
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