contest BEGIN! Spicy Rice Challenge
- Thread starter The Hot Pepper
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Creamy Minnesota Wild Rice Soup in fresh baked red Hatch Breadbowl
Topped with my smoked Serrano powder
POL pic
the star of the show wild RICE
Dough and sliced peppers; Mixed, Kneaded, oiled, and waiting to proof while covered with warm damp towel
into the oven in lightly oiled cornmealed pans
onto the soup...
MN wild Rice (cooked),Ham diced,Carrots shredded,Almonds sliced, Alderwood smoked Sea Salt
Chicken Broth, Butter, Flour
Delicious Creamy Goodness
Served!
Recipes;
Creamy MN wild Rice Soup
Serves: 4-6
Ingredients;
6 tbsp butter
1/2 cup Flour
3 cups Chicken Broth
2 cups cooked WILD RICE
1/2 cup grated carrots
1/2 cup diced ham
3 tbsp chopped slivered almonds
1/2 tsp Alderwood smoked Sea Salt
1 cup half-and-half
Directions
start by preparing 2 cups wild rice per package directions, set aside
grate your carrots and set that aside as well.
In large saucepan, melt Butter; over medium heat. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. add cooked rice, carrots, ham, almonds and salt; simmer about 5 minutes. Whisk in half and half; heat to serving temperature. Ladle into Breadbowl and enjoy
Top with smoked pepper pow of your choice
(I went with homemade smoked red serrano pow)
...
Breadbowl:
Ingredients ;
Two .25 oz packages of active dry yeast
2.5 C warm water
(approx 109 degrees)
2 tsp salt
2 tbs vegetable oil
7 cups flour
1 tbs cornmeal
1 egg white
1 tbs H2O
Directions;
In a large bowl dissolve Active Dry Yeast in 2.5 cups water
(stir occasionally approximately 10 minutes time)
add Salt, Oil, and 4 cups Flour to yeast mix well. Add remaining flour in 1/2 cup increments beating well each time. knead in diced peppers.
Place on lightly floured surface and knead until smooth and elastic
(approximately 6 minutes)
In a clean bowl pour a small amount of oil and place kneaded dough into bowl, turning to coat entire ball with oil. Place bowl in a warm draft free area, and cover with a damp cloth, and allow to rise until double the volume
(approxamitely 40 minutes)
Punch Dough back down, and divide into 6 equal portions
approx 6" balls
Place balls on baking sheet that has been lightly oiled and sprinkled with cornmeal
Place in warm draft free area cover with damp towel, and let rise until approximately double again
(about 35 minutes)
Preheat oven to 400F
Beat Eggwhite and 1tsp water together
Brush breadballs with approxamitelly 1/2 this eggwash
Place in oven and Bake for 15 minutes
Remove trays from oven, brush remaining Eggwash on top and place back in oven and Bake for 12 more minutes.
Remove trays from oven. Allow bread to cool to handling temperature
slice off top of loaf hollow out inside and fill with soup, serve warm
Thank you for taking the time to look at my Throwdown entry
Topped with my smoked Serrano powder
POL pic
the star of the show wild RICE
Dough and sliced peppers; Mixed, Kneaded, oiled, and waiting to proof while covered with warm damp towel
into the oven in lightly oiled cornmealed pans
onto the soup...
MN wild Rice (cooked),Ham diced,Carrots shredded,Almonds sliced, Alderwood smoked Sea Salt
Chicken Broth, Butter, Flour
Delicious Creamy Goodness
Served!
Recipes;
Creamy MN wild Rice Soup
Serves: 4-6
Ingredients;
6 tbsp butter
1/2 cup Flour
3 cups Chicken Broth
2 cups cooked WILD RICE
1/2 cup grated carrots
1/2 cup diced ham
3 tbsp chopped slivered almonds
1/2 tsp Alderwood smoked Sea Salt
1 cup half-and-half
Directions
start by preparing 2 cups wild rice per package directions, set aside
grate your carrots and set that aside as well.
In large saucepan, melt Butter; over medium heat. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. add cooked rice, carrots, ham, almonds and salt; simmer about 5 minutes. Whisk in half and half; heat to serving temperature. Ladle into Breadbowl and enjoy
Top with smoked pepper pow of your choice
(I went with homemade smoked red serrano pow)
...
Breadbowl:
Ingredients ;
Two .25 oz packages of active dry yeast
2.5 C warm water
(approx 109 degrees)
2 tsp salt
2 tbs vegetable oil
7 cups flour
1 tbs cornmeal
1 egg white
1 tbs H2O
Directions;
In a large bowl dissolve Active Dry Yeast in 2.5 cups water
(stir occasionally approximately 10 minutes time)
add Salt, Oil, and 4 cups Flour to yeast mix well. Add remaining flour in 1/2 cup increments beating well each time. knead in diced peppers.
Place on lightly floured surface and knead until smooth and elastic
(approximately 6 minutes)
In a clean bowl pour a small amount of oil and place kneaded dough into bowl, turning to coat entire ball with oil. Place bowl in a warm draft free area, and cover with a damp cloth, and allow to rise until double the volume
(approxamitely 40 minutes)
Punch Dough back down, and divide into 6 equal portions
approx 6" balls
Place balls on baking sheet that has been lightly oiled and sprinkled with cornmeal
Place in warm draft free area cover with damp towel, and let rise until approximately double again
(about 35 minutes)
Preheat oven to 400F
Beat Eggwhite and 1tsp water together
Brush breadballs with approxamitelly 1/2 this eggwash
Place in oven and Bake for 15 minutes
Remove trays from oven, brush remaining Eggwash on top and place back in oven and Bake for 12 more minutes.
Remove trays from oven. Allow bread to cool to handling temperature
slice off top of loaf hollow out inside and fill with soup, serve warm
Thank you for taking the time to look at my Throwdown entry
Awesome way to have bread
That is such beauty in a bowl and "warming up the house and smelling great at the same time" perfection GIP!
SmokenFire said:[SIZE=11pt]Black Rice Crepes stuffed with Arancini[/SIZE]
[SIZE=11pt]When this throwdown was first announced I was keen to do something that would be challenging and unusual. I spent a couple days brainstorming a bunch of ideas, and then spent the next couple days culling them until I settled on making some savory crepes out of home ground rice flour. But what to fill them with? I’m not big on sweets, so a dessert crepe stuffed with rice pudding wasn’t happening. Then I struck on arancini - the wonderful street food from Sicily that is deep fried mozzarella stuffed rice balls. Oh hell yeah let’s do this!! [/SIZE]
[SIZE=11pt]I found some black rice in the pantry and thought it would be a nice color for the crepes. When ground it’s more purplish than black, but it’s still pretty cool lookin.[/SIZE]Take 1 cup of black rice and grind it into flour in your blender or coffee grinder (or grain mill if you have one). Mix in 2 beaten eggs and 1 cup of milk along with 1 tbsp melted butter, ½ tsp salt and ½ tsp of some hot as hell flake D3monic sent me last summer. Stir all that really well with a whisk and then pour out ¼ cup portions into a lightly greased non stick pan. Swirl the pan to spread the batter, cook for about 30 seconds and then flip and cook the other side for another 30 seconds.
[SIZE=11pt]Our crepes are ready and wrapped up to stay warm, now to make the arancini! [/SIZE]
[SIZE=11pt][/SIZE]
[SIZE=11pt]Start by making a risotto. Heat 2 tbsp olive oil in saucepan over medium high flame. Add ½ a large onion (diced) and cook until just translucent, about 5 minutes. Add 2 cups short grain rice (I used sushi rice) and stir well to coat the rice with oil. Cook for another 2 minutes just until the rice is turning clear on the ends and then add 1 cup of white wine. Cook until it’s almost completely evaporated, about 2-3 minutes. When the wine is about gone add 2 cups homemade chicken stock and turn the heat down to medium low. Cook, stirring often, until the stock is almost gone and the risotto looks almost like porridge. Test the rice - if it’s still not done add a ¼ cup more stock and keep cooking, adding stock if necessary until it’s just tender. [/SIZE]
[SIZE=11pt][/SIZE]
[SIZE=11pt]Spread the risotto out on a parchment lined sheet pan and allow to cool. I stuck it outside in our garage for about an hour. Once it’s completely cool scrape it into a large mixing bowl and scoop out ¼ cup portions and form them into flat discs. Add a bit of diced mozzarella and a bit of diced habanero and fold the disc around the cheese and pepper to form a small ball. Place finished balls on another cookie sheet lined with parchment.[/SIZE]
[SIZE=11pt][/SIZE]
[SIZE=11pt]When you have enough of the rice balls make a slurry with a ¼ cup of flour and a ½ cup water. Drop the rice balls in the slurry and then roll them around on a shallow plate filled with 1 cup of breadcrumbs seasoned with a bit of salt, pepper and parmesan cheese. Then deep fry them in 375 degree oil for about 4-6 minutes until nicely browned. Drain them on a rack.[/SIZE]
[SIZE=11pt][/SIZE]
[SIZE=11pt]and [/SIZE]
[SIZE=11pt][/SIZE]
[SIZE=11pt]Now it’s time to assemble the plate!! Take a crepe and add a small handful of arugula that’s been dressed with a bit of lemon juice and olive oil. Top with 3 or 4 of the arancini and roll that baby up![/SIZE]
[SIZE=11pt]I made a quick mushroom sauce using ¼ cup shallot and 8oz of sliced mushrooms sauteed in 1 tbsp of butter. Once the shrooms are soft add 1 cup of stock and bring up to a simmer. Stir in ¼ cup milk that’s been mixed with ½ tsp cornstarch. Allow the sauce to come to a boil to thicken then remove from the heat. [/SIZE]
[SIZE=11pt][/SIZE]
[SIZE=11pt]Ladle a bit of the mushroom sauce on the plate, then lay down a crepe or two. Garnish with a bit of chopped green onion and dig in!
Another dish for our restaurant. Looks incredible!
SmokenFire said:[SIZE=11pt]Black Rice Crepes stuffed with Arancini[/SIZE]
[SIZE=11pt]When this throwdown was first announced I was keen to do something that would be challenging and unusual. I spent a couple days brainstorming a bunch of ideas, and then spent the next couple days culling them until I settled on making some savory crepes out of home ground rice flour. But what to fill them with? I’m not big on sweets, so a dessert crepe stuffed with rice pudding wasn’t happening. Then I struck on arancini - the wonderful street food from Sicily that is deep fried mozzarella stuffed rice balls. Oh hell yeah let’s do this!! [/SIZE]
[SIZE=11pt]I found some black rice in the pantry and thought it would be a nice color for the crepes. When ground it’s more purplish than black, but it’s still pretty cool lookin.
[SIZE=11pt]Our crepes are ready and wrapped up to stay warm, now to make the arancini! [/SIZE]
[SIZE=11pt][/SIZE]
[SIZE=11pt]Start by making a risotto. Heat 2 tbsp olive oil in saucepan over medium high flame. Add ½ a large onion (diced) and cook until just translucent, about 5 minutes. Add 2 cups short grain rice (I used sushi rice) and stir well to coat the rice with oil. Cook for another 2 minutes just until the rice is turning clear on the ends and then add 1 cup of white wine. Cook until it’s almost completely evaporated, about 2-3 minutes. When the wine is about gone add 2 cups homemade chicken stock and turn the heat down to medium low. Cook, stirring often, until the stock is almost gone and the risotto looks almost like porridge. Test the rice - if it’s still not done add a ¼ cup more stock and keep cooking, adding stock if necessary until it’s just tender. [/SIZE]
[SIZE=11pt][/SIZE]
[SIZE=11pt]Spread the risotto out on a parchment lined sheet pan and allow to cool. I stuck it outside in our garage for about an hour. Once it’s completely cool scrape it into a large mixing bowl and scoop out ¼ cup portions and form them into flat discs. Add a bit of diced mozzarella and a bit of diced habanero and fold the disc around the cheese and pepper to form a small ball. Place finished balls on another cookie sheet lined with parchment.[/SIZE]
[SIZE=11pt][/SIZE]
[SIZE=11pt]When you have enough of the rice balls make a slurry with a ¼ cup of flour and a ½ cup water. Drop the rice balls in the slurry and then roll them around on a shallow plate filled with 1 cup of breadcrumbs seasoned with a bit of salt, pepper and parmesan cheese. Then deep fry them in 375 degree oil for about 4-6 minutes until nicely browned. Drain them on a rack.[/SIZE]
[SIZE=11pt][/SIZE]
[SIZE=11pt]and [/SIZE]
[SIZE=11pt][/SIZE]
[SIZE=11pt]Now it’s time to assemble the plate!! Take a crepe and add a small handful of arugula that’s been dressed with a bit of lemon juice and olive oil. Top with 3 or 4 of the arancini and roll that baby up![/SIZE]
[SIZE=11pt]I made a quick mushroom sauce using ¼ cup shallot and 8oz of sliced mushrooms sauteed in 1 tbsp of butter. Once the shrooms are soft add 1 cup of stock and bring up to a simmer. Stir in ¼ cup milk that’s been mixed with ½ tsp cornstarch. Allow the sauce to come to a boil to thicken then remove from the heat. [/SIZE]
[SIZE=11pt][/SIZE]
[SIZE=11pt]Ladle a bit of the mushroom sauce on the plate, then lay down a crepe or two. Garnish with a bit of chopped green onion and dig in!
Quite an amazing use of rice! The rice crepe actually reminds me of an indian dish (can't remember if it's northern or southern) called Dosa, which is fermented rice and urad dal ( white lentil) ground and fermented giving it a nice sour taste to it. Traditionally eaten thin and crispy either by itself or folded up like a crepe with potato shak (potato curry leaf masala with mustard seeds)
Sushi Night
Ingredients:
- Sushi rice
- cucumber
- avocado
- apple
- imitation crab (for the wifes)
- sushi mayo made with mayo, 1010's marconi hot sauce and a little garlic chili paste
- unagi sauce
- thai peppers
- green onions
Directions for sushi rice: make 3 cups jasmine rice in rice cooker. In a small pot heat 1/2 cup rice vinegar, 2T sugar, 1T mirin, 2tsp sugar. Heat until sugar is dissolved. Add to the cooked rice and mix in well. Spread rice out on a pan to cool to room temp.
Spread rice out on nori, fill with your favorite ingredients and roll with sushi mat
Fill and top with spicy mayo
D3monic Roll
Goes down good with some Lizard king
Nice. Nothing presents like sushi ...
turgid qualities like water chestnut ... i can dig it ...
One of the weirdest things ive tried in a sushi roll is canned tuna sauteed in sesame oil. Its one of the types of gimbap in Korea. I love it with little strips of sweet pickled radish.
I'll just leave this here hahahahaha 
no hate just funny love
Q. Can I put something on top of the rice if I transform the rice beforehand?
A. Yes of course! The idea is you must cook with rice and not simply cook rice and plop the dish on top or next to it.
no hate just funny loveQ. Can I put something on top of the rice if I transform the rice beforehand?
A. Yes of course! The idea is you must cook with rice and not simply cook rice and plop the dish on top or next to it.
I need D3 to come make me some damn sushi with the fresh East Coast seafood!
JoynersHotPeppers said:I'll just leave this here hahahahaha
Q. Can I put something on top of the rice if I transform the rice beforehand?
A. Yes of course! The idea is you must cook with rice and not simply cook rice and plop the dish on top or next to it.
That means you could make fried rice AND put something on top. Each Q&A is specific to a question someone might have in the TD and may not fit everyone's particular situation. This question says "Can I" not "Do I have to" so let's not get into that please, thanks.
If you interpret in differently you can show us with an entry.
The Hot Pepper said:
I know what it meant, I am having fun since Sunday Funday was yesterday
I need some of that D3 sushi stat!
Questioning legitimacy of hard work may not be the best way to have fun, use the power of the vote instead.
I was not questioning anything, left that there for myself. I was going to make my own rice flour and go from thereThe Hot Pepper said:
I think you assumed I was ragging on someone other than me...no biggie
The Hot Pepper said:
I see more of the former, and less of the latter ...
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