sl, I'm gonna try your slaw recipe sometime. Sounds good. And we're stuck in a rut on ours. It's good, though. Red cabbage, greek yogurt, dill, and shallots. Mmmmmm.
contest BEGIN! Chopped Throwdown
- Thread starter The Hot Pepper
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SL - that's an awesome meal if I ever saw one!DING!DING!DING!DING! COME AND GET IT!
If they're not already thawed at this point, put them (still in the package) in cold water in your sink - for whatever reason, this really does thaw them faster than keeping them in the fridge or on the counter, not to mention it's safer than the counter.
salsalady
eXtreme Business
definitely give it a try! The chard has that little bit of bitter taste, so if you don't like that, just use the standard cabbage. But the cilantro, lime, mayo, garlic, cumin, hot powder, etc...really works well.
Last minute entries for Wheebz and LunchBox! Can't wait to see the down-to-the-wire posts! Remember what Paulky did with ~2 minutes to spare on the seafood td.
Thanks, buddy and geeme, back at both of ya!
And I agree with geeme's tip for thawing with cold running water, it works and is food safe.
Go wheeebz!
Hmm... wonder if there's a difference between the green chard and the rainbow - I did not find any bitterness in the green.
I definitely need to spend some time figuring out how to photo the food better - the pic made the topping look about burned, which was not the case in-person at all. Also, I don't think the sauce showed hardly at all - the pic definitely didn't do the plate justice. I'll be pulling out extra lighting next time, but if anyone has particular tips to share, I'd appreciate them!
Wheebz Five Spice is Nice Breaded Cornish Hen
Weak teaser
Ok first the cornish hen
I thought I was going to have a difficult time thawing these things out, well thank you warm water and my sink. The oven at 120 degrees wasnt working fast enough.
Each bird was chopped in half, rubbed with Five Spice, black truffle sea salt, some crazy cayenne infused black peppercorns my mom gave me, and then brushed in a garlic sesame chili sauce.
Baked in the oven at 400 degrees for 20 minutes, and then removed, and I took the melba toast, crushed it up very fine, and sprinkled it on the bird, and baked again for another 15 minutes at 425.
Next was the veggies
I am not a huge onion fan, so when I make them I have to bleed them out. This time I added some scotch bonnet sauce, basil, and some cane sugar to get them nice and sweet.
Then came the rest of the vegetables, which were mushrooms, french carrots, baby tomatoes halved, and the onions
They were all boiled in a home made barleywine I made, 13.1% which i must say is going down great right now! I then added blackened seasoning, smoked paprika, and Orange Blossom Honey.
Next came the chard.
Now I am not really a fan of chard, but I AM a huge fan of collard, so I decided to do them the same way ive done collards before.
I brushed them in EVOO, sprinkled them with sea salt, more of that cayenne infused peppercorn, and baked them in the oven at 400. I made another pan and did the same after at 300 to make the rolls you will see in the final picture.
It basically turns them into chips, which you can just pick up and eat like a regular potato chip.
And the final product
I wish I would have looked at the damn pictures before I devoured the entire plate, because they are really really dark, but ohh well you get the idea.
The green roll is one of the pieces of chard baked at 300, and then stuffed with vegetables, and topped with Fontina cheese
Weak teaser
Ok first the cornish hen
I thought I was going to have a difficult time thawing these things out, well thank you warm water and my sink. The oven at 120 degrees wasnt working fast enough.
Each bird was chopped in half, rubbed with Five Spice, black truffle sea salt, some crazy cayenne infused black peppercorns my mom gave me, and then brushed in a garlic sesame chili sauce.
Baked in the oven at 400 degrees for 20 minutes, and then removed, and I took the melba toast, crushed it up very fine, and sprinkled it on the bird, and baked again for another 15 minutes at 425.
Next was the veggies
I am not a huge onion fan, so when I make them I have to bleed them out. This time I added some scotch bonnet sauce, basil, and some cane sugar to get them nice and sweet.
Then came the rest of the vegetables, which were mushrooms, french carrots, baby tomatoes halved, and the onions
They were all boiled in a home made barleywine I made, 13.1% which i must say is going down great right now! I then added blackened seasoning, smoked paprika, and Orange Blossom Honey.
Next came the chard.
Now I am not really a fan of chard, but I AM a huge fan of collard, so I decided to do them the same way ive done collards before.
I brushed them in EVOO, sprinkled them with sea salt, more of that cayenne infused peppercorn, and baked them in the oven at 400. I made another pan and did the same after at 300 to make the rolls you will see in the final picture.
It basically turns them into chips, which you can just pick up and eat like a regular potato chip.
And the final product
I wish I would have looked at the damn pictures before I devoured the entire plate, because they are really really dark, but ohh well you get the idea.
The green roll is one of the pieces of chard baked at 300, and then stuffed with vegetables, and topped with Fontina cheese
Okay,
Zuni Aleppo 'Game Hen' with White Melba Bullet Dressing
Appetizer: Swiss chard stems with cream cheese filling (would've used goat cheese but we're out) and red pepper flake.
Entree: Zuni style roasted hen with Aleppo Pepper herb rub, white melba bullet dressing/stuffing and pan-fried garlic swiss chard with homemade pepper vinegar.
Ingredients:
3T Olive Oil
Melba Toast
1 'Texas Game Hen'
1 Bunch of Swiss Chard
1 French Pear
5 Dried South Texas Mission Figs
1/2 c Dried Sour Cherries
2-6 White Bullet Habaneros
Finely Chopped Aleppo Pepper
Fresh Thyme
Fresh Sage
Fresh Marjoram
Salt
Pepper
1 c Chicken Broth
Celery
Vinegar Pepper Sauce
1 Onion
1 Garlic Clove
Recipe(s):
Amuse Bouche:
Cut stalks off of Swiss Chard. Shove in cream cheese. Shake red pepper flakes over them (these were much better than I thought they would be!).
Hen:
Split hen down back with poultry shears
Stuff skin with herbs and aleppo pepper
Marinated overnight in frig
Bake at 375F for ~one hour, until skin is crispy
Stuffin':
Heat olive oil
Saute peeled, chopped pear
Add chopped onion, chopped celery, thyme, sage, marjoram
Saute until soft
Add figs and cherries
Add 5 oz. crunched Melba
Add broth, salt and pepper
Put in oiled 8" x 8" baking dish
Bake at 400F for 30 minutes covered, then 10 uncovered
Chard:
Add touch of oil with garlic and cook chard down, covered, in skillet until wilted but not mushy.
Serve with homemade vinegar pepper sauce on table, to taste.
Appetizer...
Stuffin'...
Two plate shots:
Zuni Aleppo 'Game Hen' with White Melba Bullet Dressing
Appetizer: Swiss chard stems with cream cheese filling (would've used goat cheese but we're out) and red pepper flake.
Entree: Zuni style roasted hen with Aleppo Pepper herb rub, white melba bullet dressing/stuffing and pan-fried garlic swiss chard with homemade pepper vinegar.
Ingredients:
3T Olive Oil
Melba Toast
1 'Texas Game Hen'
1 Bunch of Swiss Chard
1 French Pear
5 Dried South Texas Mission Figs
1/2 c Dried Sour Cherries
2-6 White Bullet Habaneros
Finely Chopped Aleppo Pepper
Fresh Thyme
Fresh Sage
Fresh Marjoram
Salt
Pepper
1 c Chicken Broth
Celery
Vinegar Pepper Sauce
1 Onion
1 Garlic Clove
Recipe(s):
Amuse Bouche:
Cut stalks off of Swiss Chard. Shove in cream cheese. Shake red pepper flakes over them (these were much better than I thought they would be!).
Hen:
Split hen down back with poultry shears
Stuff skin with herbs and aleppo pepper
Marinated overnight in frig
Bake at 375F for ~one hour, until skin is crispy
Stuffin':
Heat olive oil
Saute peeled, chopped pear
Add chopped onion, chopped celery, thyme, sage, marjoram
Saute until soft
Add figs and cherries
Add 5 oz. crunched Melba
Add broth, salt and pepper
Put in oiled 8" x 8" baking dish
Bake at 400F for 30 minutes covered, then 10 uncovered
Chard:
Add touch of oil with garlic and cook chard down, covered, in skillet until wilted but not mushy.
Serve with homemade vinegar pepper sauce on table, to taste.
Appetizer...
Stuffin'...
Two plate shots:
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