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I always wanted to make... BOOM!

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Alright guys and gals, here's a new food thread for us all. One that will kick some of our asses into gear.
 
Post what you plan to cook and have it all worked out (or are working it out), but haven't made it yet. Describe it as you see it, and that will be the inspiration for you too cook it. When you finally do, go ahead and quote it with your masterpiece below. Boom!
 
And to the peanut gallery, feel free to egg us on :P
 
Spicy a must.
 
I will start.
 
There's this Alsation pizza/flatbread called a tarte flambee. I've had it many times. Like a rustic cracker crust pizza. The base is often creme fraiche. The one I want to make is...
Tarte Flambee
Creme fraiche base
Seared bay scallops
A mild nutty melting cheese, fontina or havarti
Fresh dill
Saffron-infused oil drizzle
A tangy hot sauce (or spice up the oil)
 
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The Hot Pepper said:
 
I had to change the tread title, I think people are posting things they have made before.
  • Post something you have always wanted to make or perfect. That will be your inspiration.
  • When you make it, quote that post. That is the BOOM!
 
Click to expand...
yeah i got that. LOL i posted ribs i made today AFTER they were made. i re-read your original post and realized we should post what we gonna make in da future.  :high:  :high:  :high:
 
The Hot Pepper said:
 
I had to change the tread title, I think people are posting things they have made before.
  • Post something you have always wanted to make or perfect. That will be your inspiration.
  • When you make it, quote that post. That is the BOOM!
 
Click to expand...
 
 
I wanna make a "GRILLED" cheese sammie using my new mini grader.
100_3372.JPG

That wasn't the only cheese.
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George loves me, melts the heart of my sammie and toasted my buns perfectly!  :onfire:    :rofl:  :rofl:
100_3371.JPG

Here's number 3, I love that mini grader!!
100_3376.JPG
 
Definitely worth revisiting.
Possible refinements on next go will be a high % injection brine just before putting it on. A finishing glaze of some sort. Orange, cherry, Soy maple, or maybe honey.

I just wanted a baseline this time, and it worked exactly like I was hoping.

I might also separate the skin and then hit it with boiling water first before injection. See if I can push the crispness of the skin to next level.
 
I always wanted to make... but there aint no BOOM insight yet!
 
Meat pies like empanadas or Jamaican patties. Maybe more South American style with a little bit of olives and beef.. One thing i dont really do though is make dough so......While looking around i found Goya sells frozen empanada rounds AND you can buy a little plastic press to make it even easier. Ive made meat pies more like pot pies using the Pillsbury pie crust and they aint half bad being made with lard. Really damn expensive though for a single pie crust.
 
This looks kinda interesting and i might have to try it.
discos-para-empanadas.png

 
 
 
 
The first link I posted is a really good one. I love the Argentine baked style so good!
 
The Hot Pepper said:
 
I had to change the tread title, I think people are posting things they have made before.
  • Post something you have always wanted to make or perfect. That will be your inspiration.
  • When you make it, quote that post. That is the BOOM!
 
Click to expand...
 
I've never made duck carnitas.
 
I've done duck confit.
 
Similar.
 
But not the same.
 
I can do it better.
 
On a taco.
 
With pineapple.
 
And swiss cheese.
 
I've never done that with duck.
 
Pineapple.
 
Or swiss cheese.
 
The Hot Pepper said:
My PB&J was a bit tongue-in-cheek but I don't recall ever making one with pepper jelly
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dude, you HAVE TO do that with a burger on a toasted kaiser roll! Peanut butter on the bottom bun, so the hot burger gets it all melty. Then, top with a bacon cheeseburger (CRISPY, with some char bacon, UNDER the melted cheese), then a fried egg (also with a slice of melted cheese!), then pepper jellied top bun. BOOM.

If I could only pick one meal to eat for the rest of my life, that would be it. No doubt about it
 
The Hot Pepper said:
The real question is will you bake or fry? Both are very good. I like they baked glossy ones with egg wash, but I also like the crunchy fried!
http://thehotpepper.com/topic/42893-empanadas/
 
For the Jamaican style though you will need to make your own dough, it is very specific. Check out P. Dreadie's.
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Fotopucket pictures are back!!! Lovely pics from p.dreadie. it is great to see those again
 
Ive never made duck but have been wanting to. Unfortunately...my wife is strongly against it
 

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I always thought duck and goose erred greasy too.

My mother in law changed my mind on that though, if cooked in the right way they are phenomenal.

Have to cook it in a way that renders off the fat without letting it sit in the rendered grease.

She roasted on a rack and drains the fat often from the bottom of the Roasting pan while it is cooking.

Indirect smoking let it render off and the water pan below caught it all.

I used a gravy separator on the drippings and the amount that rendered off was crazy.

4 or 5 times at least as much came off of it as compared to a chicken done that way.
 
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