contest BEGIN! Spicy Rice Challenge

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I didn't know what either of you mean but if you want to enter and have questions feel free. :)
 
The quote simply meant you can plop something on top if you transform it first ie: fried rice. If I worded it funny, sorry.
 
 
ShowMeDaSauce said:
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.
 
One the best rolls I've made was with cilantro lime rice,  crispy carnitas meat, cucumber, avocado and apples. Don't remember what I did for a sauce but everyone was raving about them. 
 
Deer Sushi, kind ove :)
 
1lb deer meat
1 cup Sticky Rice
1 cup Basmati Brown Rice
1 red pepper
1 Portobelo mushroom
1 tbsp Chipotle
1 tbsp Smoked Paprika
1 tbsp seasoning
2 tbsp coconut oil
1 tsp turmeric
2 tbsp rice vinegar
1 tsp salt and some for rice cooking.
1 cup frozen Kale
1/2 cup dried cranberries
Sushi sheets.
 
--Mix meat with cut peppers , mushroom, seasoning, chipotle, Smoked Paprika, salt and coconut oil. Let marinate for couple hours.
 
--Cook up Sticky rice. 1cup to 2 cups water
 
--fry up meat mix and add Kale, once done add cranberries to soak up any liquid and steam, put lid on.
 
-- mixed up Sticky Rice and a couple tbsp rice vinegar. At this point I found that the Sticky rice was not Sticky Rice so had to do plan B and just add it to the pan and mix up.
 
--Start cooking Basmati Rice with Turmeric in it. 1 cup to 2.5 cups water.
 
--Place meat mixture in sushi wrap, was difficult since it would not "Stick" so it fell apart easy, so cutting and placing was very messy.
 
--Place Basmati rice on plate and apply cut sushi rolls, toped with a bit of Srirachi sauce.
 
 
 
Taste great just had to eat it with a fork :)
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A little pre-post, component dump, and my first sofrito, I think ...

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We're going to need some rice ...

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Double-rinsed ...

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... and drained ...

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Let's do this thang ...

Need a reinforced seafood stock ...

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1:1 ...

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Bring to a boil, reduced to a simmer ...

Ruskin tomatoes are exceptional ... better brined a wee bit.

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Who likes Tellicherry? ... not geeme, I'm afraid! ...

And for The Bum ...

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I happen to find a single Vidalia amongst the white onions in the bowl ...

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I fought it in a confined space, just to piss off The Bum ...

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Awwww, it's my first sofrito ...

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Plating coming up ...
 
GM's Double-Bomba! Ruskin Tomato Paella
  • 4 cups of Minor's seafood/vegetable stock
  • 2x ripe Ruskin tomatoes, cored and cut into thick wedges
  • 1/3 cup Columela EVOO
  • 1x Vidalia onion, diced
  • 1x tbsp minced garlic+ginger paste
  • 2x tbsp Bomba! tomato paste
  • 2x tsp Spanish pimentón (smoked paprika), or other paprika
  • 2x cups Bomba Paella rice
  • 1x tbsp Columela, with sea salt and ground Tellicherry peppercorn as dry brine
  • A healthy pinch - or three - of saffron threads
  • Parsley as garnish
Instructions:

https://cooking.nytimes.com/recipes/1018606-paella-with-tomatoes

I followed the directions since this was my first paella, with a few TD enhancements:
  • A little Kerrygold at the end to maximize the Maillard bidness
  • Wood-fired it in the Akorn, over Kingsford, post-oak, and wee bit of mesquite chunks
Confession: I did this cook on a whim, after going into depth about the pure heaven that Ruskin oranges are, and primarily to prove to Freeport Bum that you can brown shit in a modern, non-stick pan ... and a little bit because I thought there was room for a decidedly colorful entry.

Cheers!

PS - I have shrimp on-hand, but have really been into cooking vegetable-based dishes that are enhanced with meat-as-a-condiment, like bacon juice, or anchovy paste, or as here - seafood stock + tomato paste umami!

:metal:

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Thanks for lookin' ...
 
Very tasty ...

Use of smoked salt, and either a previously smoked protein, or protein SV with a quality liquid smoke integrated, would allow a very fine version using the oven too, I think ...

And that, would have been easy peasy! ...

Will be experimenting further, for sure, and trying biryani soon - now ...

Wasn't planning on entering when I woke up ... but a few conversations in other threads kind of culminated in a cook, organically ... lol.

Cheers! :cheers:
 
That's not entirely well-made, if it's dry, but at places where it is - it's typically because they have a killer raita to have mixed into it! ;) ...

The chicken chunks are a little dry, but should be tandoor-cooked, and have those characteristics ...

If the spot doesn't use tandoor-cooked chicken, switch places ...

It's typically a little pricey, when it'll be good ...

Love it!
 
My pizza book buddy made the in-ground tandoor from Instructables using terra-cotta pots and volcanic stone and shit, LOL ...

Crazy fucter ...

I have had the electric Charbroil TRU whatever, infrared turkey roaster in my Save-For-Later for a few years ...

Some night, after beers, I imagine I'll accidentally click a green button and add one to the fleet ...

Have I mentioned my love for tandoor chicken? ...
 
grantmichaels said:
Very tasty ...

Use of smoked salt, and either a previously smoked protein, or protein SV with a quality liquid smoke integrated, would allow a very fine version using the oven too, I think ...

And that, would have been easy peasy! ...

Will be experimenting further, for sure, and trying biryani soon - now ...

Wasn't planning on entering when I woke up ... but a few conversations in other threads kind of culminated in a cook, organically ... lol.

Cheers! :cheers:
 
 
Bentons I could imagine would go well
 
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