contest C.I.T.D. - BEGIN!

[LunchBox]

LOL...I was actually going to top the enchiladas with over-easy eggs, but the sauce came out sweeter than I thought (which was actually better than what I was expecting since it enhanced the pork so much), and wouldn't have paired well with eggs. It's all good...looks like there will be plent of egg entries.

I think I could have turned a few more heads with eggs on top (and it is a delicious addition to <most> enchi's)...but I'm not going to serve sub-par food to my family just to have a better shot at winning an online comp for bragging rights...know what I mean?

 

[Scovie]

.but I'm not going to serve sub-par food to my family just to have a better shot at winning an online comp for bragging rights...know what I mean?

Awwwww now you're just hate-n on the almighty yellow-n-whites.

Just kiddin bro, i know what you mean. Lol!

 

[salsalady]

LOL...I was actually going to top the enchiladas with over-easy eggs, but the sauce came out sweeter than I thought (which was actually better than what I was expecting since it enhanced the pork so much), and wouldn't have paired well with eggs. It's all good...looks like there will be plent of egg entries.

I think I could have turned a few more heads with eggs on top (and it is a delicious addition to <most> enchi's)...but I'm not going to serve sub-par food to my family just to have a better shot at winning an online comp for bragging rights...know what I mean?

good call for no-egg. It looks awesome as is, and it looks like a lunch or dinner plate, not a breakfast plate. I wouldn't of liked it with eggs on the enchi's.

Great Entry, LB, definitely a top contender.




Where's everyone else??? lots of chatter, not much cookin'

 

[Scovie]

Chatter


Chatter


Chatter

 

[JayT]

Mine is in the oven right now. Not my original plan, but I still think its going to be good.

 

[Marcie]

Oh man. I just got out my cast iron skillet. Get ready for the most pathetic pregnant lady entry you've ever seen.

 

[Siliman]

I've heard rumor there's a couple of Texans around these parts who are fast--fast on the draw. Expert with a shootin' iron. I mean cast iron.

 

[PIC 1]

OMG. Im glad I stopped cooking when i did. Should have stopped the drinking too, but wheres the fun in that?
Lokking good Greg, glad you could make it to the show!
And Dammmmmmmm LB! Its like you want to win or something.
Did I dream about a baby eating onions? Or was i THAT drunk? Hahahahahahahha
I guess its time to reheat the hearse..... More kitchen time.....

I hear ya, I was messing around in the plant room last night and went through i/2 bottle of rum........................thanks. to whoever invented the ice-maker!

Good luck today.......Scov

Greg

 

[JayT]

Jay T's Cast Iron Deep Dish

Ingredients:

Pizza Dough (flour, water, yeast, sugar, salt, sugar, olive oil)
Marinara Sauce
Mozzarella Cheese
Pepperoni
Jalapenos
Red Pepper Flakes
Oregano
Parmesan Cheese

Baked in a 15 inch cast iron pan in a 400F oven for 30 minutes.

 

[PIC 1]

Take the dough out of the fridge. Separate a 5oz piece roll into a ball, flatten into a disk and let rise for 2 hrs. Add disk to pan, flatten again and let rise 1 hr.
Bake at 360deg for 30'ish min or until golden brown and hollow sounding in the center when tapped.

Finished roll after baking, set aside on wire rack until needed.

Meanwhile, make the spread. Add two egg yokes, juice half a lemon, 2 chipotle peppers, 1 tbl on brown mustard, pinch of salt and pepper. Run immersion blender and slowly drizzle in 3/4 c of grapeseed oil, whirl until stiff .......... .............(Tequila, Absolute Bloody Mary's ....right now!).......ha......place chipotle mayo in the fridge until needed.

Fry up some "Applewood Smoked" bacon .......until done.......sure smells good!

Not a big deal, but I like to keep the bacon warm in a low oven .......until needed

Slice up those "Idaho's" on the mandaline.......let them dry for a few minutes, do not soak in water...................

Twice fry in canola oil, once at 315 degrees then drain frys, and finish at 400 when needed, until golden brown........my house smells like bacon fries......ha

Oops!,...........................I never said what I was making.............stick around and see!

Here's a 1/2 lb of ground "Bison"..............I can't wait!

 

[JayT]

Jay T's Cast Iron Deep Dish

Here's how I got there...

I must say, best I've had outside of Chicago.

 

[Scovie]

Nice looking pizza JT! Where da eggs at?

Hahahahahahaha Greg, our house smells like Julia Childs' kitchen.


PSYCH! Ha

 

[ZanderSpice]

ZanderSpice's Lomo Saltado

Lomo Saltado is beef stir-fried with onions and french fries. This was cooked in a Lodge Cast Iron Wok.

Ingredients:
3/4 lb. flank steak
3 Roma tomatoes
1 red onion
1 handfull french fries
Diced Habanero
Aji Amarillo paste
Vinegar
Soy Sauce
Salt and Pepper

This is an easy dish except for handling the fry oil. Begin by pouring boiling water over the tomatoes and letting them soak for a few minutes. Peel and slice the onoin. Run cold water over a tomato and peel the skin. Repeat. Slice the tomatoes into strips and discard the seeds and skins. Cut the flank steak into strips against the grain. Marinade with vinegar, soy sauce, salt and pepper. Warm up the wok. Heat up the oil and fry the french fries. When the fries are done pour out the oil except for 1/4 cup or so to cook the beef. Stirfry the beef for a couple minutes, not fully cooked. Add the onions, stir and cook. Add the tomatoes. Now add the Aji Amarillo paste (1+ Tbsp) and any other spices. Add a good splash of vinegar and some soy sauce then mix in the french fries. Serve with white rice.

 

[PIC 1]

Fry up some "Applewood Smoked" bacon .......until done.......sure smells good!

Not a big deal, but I like to keep the bacon warm in a low oven .......until needed

Slice up those "Idaho's" on the mandaline.......let them dry for a few minutes, do not soak in water...................

Twice fry in canola oil, once at 315 degrees then drain frys, and finish at 400 when needed, until golden brown........my house smells like bacon fries......ha

Oops!,...........................I never said what I was making.............stick around and see!

Here's a 1/2 lb of ground "Bison"..............I can't wait!

Here's the burger that's been dusted with blackening powder. I also added chunks of Hickory under the CI, to impart some extra flavor....Time to close the lid

Dam.........I wish I had one of the "Marvels" right now. (photo: from a backyard tomato last summer)

Now were cooking (and drinking) and the games 3 hrs away....perfect! Anyways, here's the seared, blackened burger with the bacon and smoked cheese on top

3 "ale's"....and I'm starving...

Ok, drop the jalapeno and hot pickle "coins".............which is which?...........who cares,...........let it be a suprise!

Final photos and ingredient list, after one more "ale"

 

[JayT]

Damn Zander, West Coast IPA and Sauza! You are talking my kind of language. Good looking beef. Where's the plate pic?

 

[MGOLD86]

Greg, Greg, Greg, HAD to pull out the gor-met sh!t didn't ya! Looks great man. Twice frying those taters, like a pro.

 

[Scovie]

In case I missed it Greg... Dont forget POL!

 

[JayT]

He's not done yet fool! Tell CJ its funk day.

 

[Chile Juju]

I'm getting a kick out of the degree of variety in this TD!!! My list of recipes to try is getting very long already!!!!!!

JT - that pizza has my name written all over it! Save me a slice, k? I've been waiting for someone to enter something that could double as SuperBowl fare.....SHAZAM!

 

[JayT]

Well, the boy wanted pizza, so... Of course, I had to pick off the jalapenos on his slices. He's not eating them yet.