Oh hells yeah! Kinda like merguez which I loooovvvveee! Rock!
contest BEGIN! Regional/Ethnic Sandwich Throwdown
- Thread starter The Hot Pepper
- Start date
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boutros said:
I'm liking it. The way I vote is what makes my mouth water when reading and looking. So far yours does that.
You definitely have the Georgia thing going there. Can't wait.wayright said:
Ok lets try this again, got a hold of better camera today.
Florida/Minorcan Grouper Sandwich with habanero/datil guava chutney and avocado bacon spread.
Jicama & sweet potato fries on the side
ok now time to go cook!
Edit: ended up not using the Jicama just did sweet potato fries
Florida/Minorcan Grouper Sandwich with habanero/datil guava chutney and avocado bacon spread.
Jicama & sweet potato fries on the side
ok now time to go cook!
Edit: ended up not using the Jicama just did sweet potato fries
Competition is thick!!!
I LIKE that!!
Here's my teaser. Habaneros are thawing.....but PF's scorpoin powder is enough to melt the plate as it is!
I LIKE that!!
Here's my teaser. Habaneros are thawing.....but PF's scorpoin powder is enough to melt the plate as it is!
Recipe:
Wicked Mojo's Minorcan Grouper Sandwich with Habanero/Datil Chutney
Fish:
Red Grouper, dipped in beer batter and fried
Chutney:
Fresh Key Limes (Juiced)
Guava paste
guava nectar
golden raisins
diced datil peppers
diced habanero
diced firm tomato
diced jalapeno
diced red onion
honey
mix together and simmer till liquid reduces and thickens a bit
spoon over beer batterd grouper fillets
put on bread of choice
avocado bacon spread:
1/2 half avocado
Hellmans mayonaise
crumbled up bacon
chili powder
put in food processor till creamy
spread on sandwich bread
sweet potato fries:
slice in long planks and deep fry salt & pepper to taste.
Wicked Mojo's Minorcan Grouper Sandwich with Habanero/Datil Chutney
Fish:
Red Grouper, dipped in beer batter and fried
Chutney:
Fresh Key Limes (Juiced)
Guava paste
guava nectar
golden raisins
diced datil peppers
diced habanero
diced firm tomato
diced jalapeno
diced red onion
honey
mix together and simmer till liquid reduces and thickens a bit
spoon over beer batterd grouper fillets
put on bread of choice
avocado bacon spread:
1/2 half avocado
Hellmans mayonaise
crumbled up bacon
chili powder
put in food processor till creamy
spread on sandwich bread
sweet potato fries:
slice in long planks and deep fry salt & pepper to taste.
Damn dude now THAT'S fish 'n chips!!!!
Deathtosnails said:
All together with with a Weihenstephaner Hefe Weissbier
that looks awesome man!
POTAWIE said:And another one I added
Nice use of "props" too!!
Teaser for entry 2. Once again, some of the ingredients, all will be posted with entry.
Here's my teaser. Got me a whole 6lbs. chinook salmon (King Salmon for you Yanks), ciabatta baguettes, bacon, tomatoes, mayo, sour cream, mustard seed, corriander, maple syrup, kosher salt, Szechwan peppercorns, Defcon 1, and a cedar plank. It's on the BBQ now.
Oh yea, can't forget the $.53 ala JayT
Oh yea, can't forget the $.53 ala JayT
Okay.....here it is.....after all the anticipation.....
The Kentucky Hot Brown!:
Ingredients:
-Crusty bread of your choice (this was sourdough)
-Smoked turkey breast
-Thick-sliced bacon, chopped or whole
-flour
-bacon fat for roux
-whole milk
-heavy cream
-parmesean/romano cheese
-shredded habanero cheddar
-tomatoes
-T-scorp powder
-habanero slivers
The bacon is fried to a medium crispy, then drain all but a few tablespoons of the pan drippings. Add the flour and whisk to a nice blonde roux. Crank up the heat to high and the milk and cream go in.....stirring constantly. When the "bechamel" comes together, add in the parmesean, romano, and habanero cheddar to create the mornay sauce. Season with T-scorpion powder and S&P.
Lightly butter on side of your bread and place under the broiler for about 3 minutes, or until browned. Place toasted side up on the plate, add your pre-smoked turkey, bacon, sliced tomatoes, and cover with the mornay sauce.
Place the plate under the broiler to lightly brown the surface of the sauce. Sprinkle with more T-scorpion powder, a bit of pepper, and slivers of orange habanero......garnish....and serve!
You will never meet a more sinful sandwich in your whole life! Smokey, cheesey, crunchy, bacony plate full of pure heaven! Retta would step over her own mother to have it! And I KNOW mine is better than the original from the Brown Hotel.
Hope it fares better than the po-boy.
The Kentucky Hot Brown!:
Ingredients:
-Crusty bread of your choice (this was sourdough)
-Smoked turkey breast
-Thick-sliced bacon, chopped or whole
-flour
-bacon fat for roux
-whole milk
-heavy cream
-parmesean/romano cheese
-shredded habanero cheddar
-tomatoes
-T-scorp powder
-habanero slivers
The bacon is fried to a medium crispy, then drain all but a few tablespoons of the pan drippings. Add the flour and whisk to a nice blonde roux. Crank up the heat to high and the milk and cream go in.....stirring constantly. When the "bechamel" comes together, add in the parmesean, romano, and habanero cheddar to create the mornay sauce. Season with T-scorpion powder and S&P.
Lightly butter on side of your bread and place under the broiler for about 3 minutes, or until browned. Place toasted side up on the plate, add your pre-smoked turkey, bacon, sliced tomatoes, and cover with the mornay sauce.
Place the plate under the broiler to lightly brown the surface of the sauce. Sprinkle with more T-scorpion powder, a bit of pepper, and slivers of orange habanero......garnish....and serve!
You will never meet a more sinful sandwich in your whole life! Smokey, cheesey, crunchy, bacony plate full of pure heaven! Retta would step over her own mother to have it! And I KNOW mine is better than the original from the Brown Hotel.
Hope it fares better than the po-boy.
Wow, that looks delicious man!!
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