contest BEGIN! July 4th-ings Throwdown
- Thread starter The Hot Pepper
- Start date
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Ok, let's get this started. First up is PoL.
This is a rif on my grandma's potato salad recipe. It's the only way I'll eat French salad dressing. She never used hot peppers, and I subbed hot pickled okra for the relish that she'd use. And the dried spices are a bit different from what she used. The finished dressing here is mayo, french dressing, cilantro, thyme, marjoram, and paprika, thinned to desired consistency with the pickled okra juice.
Sprinkled some cayenne on top.
Nothin' wrong with liking what you like. But let's admit it - if two grilling TD entries are identical except one used something like SBR's and the other made their own (or used some made by someone else on this site), which are you more likely to vote for?
And yeah, I'm on the same page with you on French's mustard. But even it has its place, though I'm way more likely to use dijon or Chinese, or about anything else.
This is a rif on my grandma's potato salad recipe. It's the only way I'll eat French salad dressing. She never used hot peppers, and I subbed hot pickled okra for the relish that she'd use. And the dried spices are a bit different from what she used. The finished dressing here is mayo, french dressing, cilantro, thyme, marjoram, and paprika, thinned to desired consistency with the pickled okra juice.
Sprinkled some cayenne on top.
grantmichaels said:
Nothin' wrong with liking what you like. But let's admit it - if two grilling TD entries are identical except one used something like SBR's and the other made their own (or used some made by someone else on this site), which are you more likely to vote for?
And yeah, I'm on the same page with you on French's mustard. But even it has its place, though I'm way more likely to use dijon or Chinese, or about anything else.
Today is the DAY!
Happy 4th-ings!
Reminder: Can post till 2pm EDT tomorrow!
Newbies, read all the rules including PoL!
Happy 4th-ings!
Reminder: Can post till 2pm EDT tomorrow!
Newbies, read all the rules including PoL!
Awesome, hang over pictures tomorrow
The Count said:
It's barely acceptable to rub my meat with.
The one appealingly photographed?!??!geeme said:Nothin' wrong with liking what you like. But let's admit it - if two grilling TD entries are identical except one used something like SBR's and the other made their own (or used some made by someone else on this site), which are you more likely to vote for?
Four for the 4th
(red-white-blue rosemary garlic potatoes,sliders,stuffed peppers, and Swedish sausage with Lingonberry-Rocoto sauce)
# money shot
thanks for looking
hope your all having a fun safe holiday weekend
GIP
Potatoes were quartered, then seasoned with olive oil, fresh rosemary, Italian herb blend,garlic, and seasoning salt, then wrapped in foil and put on the grill
stuffed peppers (prosciutto and mozzarella) and sliders were grilled with cherrywood chips in the smokerbox
Lingonberry-Rocoto Sauce:
100grams rocotos and manzanos (mostly rocotos)
150 grams lingonberries
15 grams shallot
2 oz Pineapple juice
2 heaping tablespoons wild oak honey
1 tsp agave nectar
1 tsp manzano powder for just a little more kick
1 yellow cayenne
2 aji omnicolor
saute shallots and peppers
add pineapple juice and lingonberries
cook on medium for 5 more minutes
use immersion blender until smooth
add 1tsp of Agave nectar
add wild oak honey to taste (i went with about two heaping tablespoons)
continue to blend until thoroughly mixed
bring to boil for 1 minute
allow to cool
(this sauce is better served warm with waffles, better served cold with meats)
(red-white-blue rosemary garlic potatoes,sliders,stuffed peppers, and Swedish sausage with Lingonberry-Rocoto sauce)
# money shot
thanks for looking
hope your all having a fun safe holiday weekend
GIP
Potatoes were quartered, then seasoned with olive oil, fresh rosemary, Italian herb blend,garlic, and seasoning salt, then wrapped in foil and put on the grill
stuffed peppers (prosciutto and mozzarella) and sliders were grilled with cherrywood chips in the smokerbox
Lingonberry-Rocoto Sauce:
100grams rocotos and manzanos (mostly rocotos)
150 grams lingonberries
15 grams shallot
2 oz Pineapple juice
2 heaping tablespoons wild oak honey
1 tsp agave nectar
1 tsp manzano powder for just a little more kick
1 yellow cayenne
2 aji omnicolor
saute shallots and peppers
add pineapple juice and lingonberries
cook on medium for 5 more minutes
use immersion blender until smooth
add 1tsp of Agave nectar
add wild oak honey to taste (i went with about two heaping tablespoons)
continue to blend until thoroughly mixed
bring to boil for 1 minute
allow to cool
(this sauce is better served warm with waffles, better served cold with meats)
Nice, GIP! ...
D3monic said:
It's a good base before rub on pulled pork, that, and on burgers with pickles onions and ketchup, I like to squirt a little yellow mustard in the middle of the ketchup. It's tangy stuff but yeah, I'd never use it for anything else really. Dijon baby!
The Hot Pepper said:
Really?
You burger snobbin up in here? lol... what happened to eat how you like???
The Hot Pepper said:
I'm shocked you'd mix on the fly is all ... that's very un-Dan* ...
Mostly I figure Dan* would pre-mix and homogenize ...
FWIW, I don't subscribe to the notion that anything homemade is automagically better than anything commercial ... not at all.
Sometimes I like ketchup, mayo, pickle and sometimes 1000 island depends on mood. 
Y U H8 Russian dressing?
me like
You have till tomorrow afternoon.Ashen said:
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