Spicy slaw for the BBQ sliders...
contest BEGIN! Super Bowl Throwdown III
- Thread starter The Hot Pepper
- Start date
- Status
Preps
Supa Combo
Make your own bean and cheese nachos w chimichurri, salsa fresca and guac. Side of taco salad in the middle. Then hot wings glazed with my own fermented red bullet habanero pepper sauce, which I learned to make from you guys. Blue cheese dressing to cool it off. Supa Combo.
Supa Combo
Make your own bean and cheese nachos w chimichurri, salsa fresca and guac. Side of taco salad in the middle. Then hot wings glazed with my own fermented red bullet habanero pepper sauce, which I learned to make from you guys. Blue cheese dressing to cool it off. Supa Combo.
JoynersHotPeppers said:
I got nuthin'.
mrs. blues agenda prohibits me in this throwdown.
What I want to know is.
How in the sam hell did you get that little thumb rang on that bigass thumb?
Awesome!
Gonorrhea
Frita Cubana Sliders and Shrimp Ceviche
Glad I spent more time cooking than watching the game!
Frita Cubana
Cuban Hamburger
(makes a $hit-ton of sliders)
1 lb each ground beef and ground pork mixed with:
4 cloves minced garlic, 1/3 cup minced yellow onion, 2 tbsp ketchup, 3/4 tsp ground cumin, 1 1/2 tsp paprika.
Pan fried. Put on potato slider bun. Top with sauce and shoestring potatoes... and more sauce.
Frita Sauce
1 (6 oz) can tomato paste
1 1/2 cups water
1 tsp ground cumin
1 1/2 tsp paprika
1 tsp hab pow
1 tsp garlic pow
1/4 cup sugar
1/4 cup white vinegar
1 tsp salt
Simmer all for ~ 30 min.
Ceviche
(makes a metric $#!+ ton of ceviche)
1/2 lb shrimp, chopped
3 roma tomatoes, diced
3 jalapenos, diced fine
4 cloves garlic, minced
1 sweet onion, diced
1 tsp ground cumin
1 tsp ground cayenne pepper
3 limes, juiced
2 cups orange juice, stamped Florida Fresh
~ 1/4 cup Ruby Red grapefruit juice, also stamped.
~ 1/2 cup fresh cilantro, chopped
salt to taste
Mix all in non-reactive bowl. Let "cook" in fridge 1+ hrs.
glass of Ceviche, por favor.
and the slider variant... the Frita Cubana Double Stack Slider on grilled onion with pickled jalapenos.
BOOSH
Glad I spent more time cooking than watching the game!
Frita Cubana
Cuban Hamburger
(makes a $hit-ton of sliders)
1 lb each ground beef and ground pork mixed with:
4 cloves minced garlic, 1/3 cup minced yellow onion, 2 tbsp ketchup, 3/4 tsp ground cumin, 1 1/2 tsp paprika.
Pan fried. Put on potato slider bun. Top with sauce and shoestring potatoes... and more sauce.
Frita Sauce
1 (6 oz) can tomato paste
1 1/2 cups water
1 tsp ground cumin
1 1/2 tsp paprika
1 tsp hab pow
1 tsp garlic pow
1/4 cup sugar
1/4 cup white vinegar
1 tsp salt
Simmer all for ~ 30 min.
Ceviche
(makes a metric $#!+ ton of ceviche)
1/2 lb shrimp, chopped
3 roma tomatoes, diced
3 jalapenos, diced fine
4 cloves garlic, minced
1 sweet onion, diced
1 tsp ground cumin
1 tsp ground cayenne pepper
3 limes, juiced
2 cups orange juice, stamped Florida Fresh
~ 1/4 cup Ruby Red grapefruit juice, also stamped.
~ 1/2 cup fresh cilantro, chopped
salt to taste
Mix all in non-reactive bowl. Let "cook" in fridge 1+ hrs.
glass of Ceviche, por favor.
and the slider variant... the Frita Cubana Double Stack Slider on grilled onion with pickled jalapenos.
BOOSH
I made a mess out of the kitchen today making a few of my favorites for the game.
This is how it went down...
Missing a few ingredients in the pics but they will be added later in the description.
Not sure why the pics wont stay in the order that I posted... maybe due to
The winnings from the Super Bowl Contest here on THP
Sausage?
Smoked Cherry and Apple pulled pork
Chickens taste good too..
As well as shrimps and crabs
Crab and shrimp stuffed shrooms
Mini chicken bowls gettin happy
This is how it went down...
Missing a few ingredients in the pics but they will be added later in the description.
Not sure why the pics wont stay in the order that I posted... maybe due to
The winnings from the Super Bowl Contest here on THP
Sausage?
Smoked Cherry and Apple pulled pork
Chickens taste good too..
As well as shrimps and crabs
Crab and shrimp stuffed shrooms
Mini chicken bowls gettin happy
Attachments
Nice........................
Almost forgot to add something to wash it all down with.
I've had a couple already
I've had a couple already
Wow. I spent my whole day in a kitchen, and this is still the best Superbowl spread I seen yet. Great entries!
The game stunk but I had a blast creating, making and enjoying this meal with the family. One of the nicest Super Bowls ever and it was just my wife and I and the kids. 
Lots of teaser pics so read the entire thread!
East Meets West Meets South of the Border
Fried Pork and Beans
1 28 oz. can baked beans blended
1 lb thick cut bacon sliced and rendered
A handful or two of instant mashed potato flakes
1 egg
1 beer
1 cup flour
Panko bread crumbs
Canola oil for frying
Blend the beans into a hummus like texture. Render out the bacon in a frying pan until it is crispy. Combine beans and bacon in a bowl. Now add enough mashed potato flaked to tighten up the mixture. Try to get it to a cookie dough consistency. Chill in the fridge for at least an hour. I chilled it for 3 hours. Take the mixture and roll it into balls. I placed them on parchment paper and put the balls back in the fridge again until it was time to cook. In a large bowl whisk an egg. Now add the beer and flour to the egg and whisk again. Let that rest while you oil comes to temp. Take the cold balls, dip them in the beer batter and then roll in panko. Fry those balls until they are golden brown.
Thai Marinated and Flank Steak
1.5 lb flank steak cut into cubes
½ cup low sodium soy sauce
2 tablespoons hoisin sauce
Splash of rice wine vinegar
Splash of fish sauce
2 green onions sliced
½ not yellow naga
½ teaspoon fresh ground ginger
1 clove garlic chopped finely chopped
2 tablespoons brown sugar
1 handful of cilantro chopped
Juice of ½ a lime
Combine soy, fish sauce, vinegar, hoisin, cilantro, green onion, garlic, lime juice, chile, and brown sugar in a bowl and mix it. Add cubed flank steak and marinate for 12-24 hours. I did a 24 hr marinade. Thirty minutes before grilling soak some bamboo skewers. Skewer the meat and sear it over high heat. You want some nice crispy bits on the beef but dont burn it that sugar tends to burn if your timing is off. I cooked my steak medium.
BBQ Chicken Thigh and Monterey Jack Quesadillas
1.5 lb boneless skinless chicken thighs
My BBQ rub use whatever rub you like
6 or so ounces of shredded Monterey jack cheese
6 corn tortillas
Rub thighs with rub. Let them sit for 30 or so minutes before grilling. Grill those off and let them rest while you preheat the oven. Chop chicken finely. Brush one side of a tortilla with some canola oil. Place the oil side down, add cheese, chicken, and then more cheese. Fold it over and place on a baking sheet. Bake at 425 until golden brown. I turned them once while cooking to get uniform color on both sides.
Chipotle, Roasted Garlic Ketchup
1 cup ketchup
3 chipotle peppers finely diced plus some of the adobo sauce
2 cloves roasted garlic smashed
Combine ketchup, chipotles, and roasted garlic in a bowl.
Guac
4 avocados
3 tablespoons sour cream
1 red ripe and corked jalapeno finely diced
1 clove of garlic chopped and smeared on the cutting board with some kosher salt
1 handful cilantro finely chopped
1/8 teaspoon ground cumin
Salt and pepper to taste
Mash all ingredients together in a bowl. If you make it ahead of time place a piece of saran wrap directly on top of the guac and make sure there is no air trapped between the wrap and the guac. This will help prevent oxidation.
Thai dipping sauce
1/4 cup low sodium soy sauce
1 tablespoons hoisin sauce
Splash of rice wine vinegar
Splash of fish sauce
1 green onions sliced
1/4 not yellow naga
1/2 teaspoon fresh ground ginger
1/2 clove garlic chopped finely chopped and smeared on the cutting board with kosher salt
1 tablespoons brown sugar
2 tablespoons cilantro chopped
Combine all ingredients in a bowl.
Lots of teaser pics so read the entire thread!East Meets West Meets South of the Border
Fried Pork and Beans
1 28 oz. can baked beans blended
1 lb thick cut bacon sliced and rendered
A handful or two of instant mashed potato flakes
1 egg
1 beer
1 cup flour
Panko bread crumbs
Canola oil for frying
Blend the beans into a hummus like texture. Render out the bacon in a frying pan until it is crispy. Combine beans and bacon in a bowl. Now add enough mashed potato flaked to tighten up the mixture. Try to get it to a cookie dough consistency. Chill in the fridge for at least an hour. I chilled it for 3 hours. Take the mixture and roll it into balls. I placed them on parchment paper and put the balls back in the fridge again until it was time to cook. In a large bowl whisk an egg. Now add the beer and flour to the egg and whisk again. Let that rest while you oil comes to temp. Take the cold balls, dip them in the beer batter and then roll in panko. Fry those balls until they are golden brown.
Thai Marinated and Flank Steak
1.5 lb flank steak cut into cubes
½ cup low sodium soy sauce
2 tablespoons hoisin sauce
Splash of rice wine vinegar
Splash of fish sauce
2 green onions sliced
½ not yellow naga
½ teaspoon fresh ground ginger
1 clove garlic chopped finely chopped
2 tablespoons brown sugar
1 handful of cilantro chopped
Juice of ½ a lime
Combine soy, fish sauce, vinegar, hoisin, cilantro, green onion, garlic, lime juice, chile, and brown sugar in a bowl and mix it. Add cubed flank steak and marinate for 12-24 hours. I did a 24 hr marinade. Thirty minutes before grilling soak some bamboo skewers. Skewer the meat and sear it over high heat. You want some nice crispy bits on the beef but dont burn it that sugar tends to burn if your timing is off. I cooked my steak medium.
BBQ Chicken Thigh and Monterey Jack Quesadillas
1.5 lb boneless skinless chicken thighs
My BBQ rub use whatever rub you like
6 or so ounces of shredded Monterey jack cheese
6 corn tortillas
Rub thighs with rub. Let them sit for 30 or so minutes before grilling. Grill those off and let them rest while you preheat the oven. Chop chicken finely. Brush one side of a tortilla with some canola oil. Place the oil side down, add cheese, chicken, and then more cheese. Fold it over and place on a baking sheet. Bake at 425 until golden brown. I turned them once while cooking to get uniform color on both sides.
Chipotle, Roasted Garlic Ketchup
1 cup ketchup
3 chipotle peppers finely diced plus some of the adobo sauce
2 cloves roasted garlic smashed
Combine ketchup, chipotles, and roasted garlic in a bowl.
Guac
4 avocados
3 tablespoons sour cream
1 red ripe and corked jalapeno finely diced
1 clove of garlic chopped and smeared on the cutting board with some kosher salt
1 handful cilantro finely chopped
1/8 teaspoon ground cumin
Salt and pepper to taste
Mash all ingredients together in a bowl. If you make it ahead of time place a piece of saran wrap directly on top of the guac and make sure there is no air trapped between the wrap and the guac. This will help prevent oxidation.
Thai dipping sauce
1/4 cup low sodium soy sauce
1 tablespoons hoisin sauce
Splash of rice wine vinegar
Splash of fish sauce
1 green onions sliced
1/4 not yellow naga
1/2 teaspoon fresh ground ginger
1/2 clove garlic chopped finely chopped and smeared on the cutting board with kosher salt
1 tablespoons brown sugar
2 tablespoons cilantro chopped
Combine all ingredients in a bowl.
Husker's oily doodads are kinda like Bollitos.
Good lookin out HopsNBarley! Some serious contest winning juju you presented up there.
All the food in here looks amazing from everyone. Not a thing I wouldn't eat so far.
All the food in here looks amazing from everyone. Not a thing I wouldn't eat so far.
SumOfMyBits said:Frita Cubana Sliders and Shrimp Ceviche
Glad I spent more time cooking than watching the game!
Frita Cubana
Cuban Hamburger
(makes a $hit-ton of sliders)
1 lb each ground beef and ground pork mixed with:
4 cloves minced garlic, 1/3 cup minced yellow onion, 2 tbsp ketchup, 3/4 tsp ground cumin, 1 1/2 tsp paprika.
Pan fried. Put on potato slider bun. Top with sauce and shoestring potatoes... and more sauce.
Frita Sauce
1 (6 oz) can tomato paste
1 1/2 cups water
1 tsp ground cumin
1 1/2 tsp paprika
1 tsp hab pow
1 tsp garlic pow
1/4 cup sugar
1/4 cup white vinegar
1 tsp salt
Simmer all for ~ 30 min.
Ceviche
(makes a metric $#!+ ton of ceviche)
1/2 lb shrimp, chopped
3 roma tomatoes, diced
3 jalapenos, diced fine
4 cloves garlic, minced
1 sweet onion, diced
1 tsp ground cumin
1 tsp ground cayenne pepper
3 limes, juiced
2 cups orange juice, stamped Florida Fresh
~ 1/4 cup Ruby Red grapefruit juice, also stamped.
~ 1/2 cup fresh cilantro, chopped
salt to taste
Mix all in non-reactive bowl. Let "cook" in fridge 1+ hrs.
Had to use the JayT 80's porn filter on this shot...
BOOSH
I keep scrolling back to look at that ceviche...
Party Tray
[SIZE=medium]So after doing some research, and collecting a few ideas, I began the task of preparing each one. A big thank you goes to my mom, who chose to "assist" me on this TD (meaning I was in way over my head and it was getting late-so she helped in the cleanup several times [and stir an occasional dish] while I was switching from one dish to another.) Ultimately I ran out of time on Saturday, so some dishes had to carry over until Sunday afternoon to prepare. The rest were refrigerated and re-heated in the broiler after the tray was mostly assembled. Speaking of refrigerators, our main kitchen refrigerator decided to stop cooling the food about two thirds of the way into last night, so my mom also helped by moving all of the perishables from that unit to another available refrigerator. In closing, thanks to the sponsors of the THPA contest for providing your various products for me to play around with. It was fun to try some new things; I think that I managed to represent everyone of the sponsors in some way. Ideas may have morphed during cooking process a bit-hopefully I got there in the end. I forgot to make the goal posts out of the leftover pepperoni sticks, and also to put out the blue cheese dressing. heh. oh well. Enjoy! [/SIZE]
[SIZE=medium]Ingredient List[/SIZE]
[SIZE=medium]Sea salt[/SIZE]
[SIZE=medium]cumin[/SIZE]
[SIZE=medium]paprika[/SIZE]
[SIZE=medium]red cabbage[/SIZE]
[SIZE=medium]short ribs[/SIZE]
[SIZE=medium]chicken drumettes[/SIZE]
[SIZE=medium]pork spare ribs[/SIZE]
[SIZE=medium]top sirloin steak[/SIZE]
[SIZE=medium]kielbasa[/SIZE]
[SIZE=medium]hamburger meat[/SIZE]
[SIZE=medium]milk[/SIZE]
[SIZE=medium]Mushroom soup[/SIZE]
[SIZE=medium]mushrooms[/SIZE]
[SIZE=medium]onion[/SIZE]
[SIZE=medium]Mediterranean oil[/SIZE]
[SIZE=medium]cherry peppers[/SIZE]
[SIZE=medium]jalapeno peppers[/SIZE]
[SIZE=medium]corn[/SIZE]
[SIZE=medium]cucumber[/SIZE]
[SIZE=medium]apple[/SIZE]
[SIZE=medium]orange[/SIZE]
[SIZE=medium]orange zest[/SIZE]
[SIZE=medium]lemon[/SIZE]
[SIZE=medium]potato[/SIZE]
[SIZE=medium]cheddar cheese[/SIZE]
[SIZE=medium]butter[/SIZE]
[SIZE=medium]egg[/SIZE]
[SIZE=medium]tortilla chips[/SIZE]
[SIZE=medium]canned croissant[/SIZE]
[SIZE=medium]sour cream[/SIZE]
[SIZE=medium]agar agar powder[/SIZE]
[SIZE=medium]flour tortillas[/SIZE]
[SIZE=medium]vanilla wafers[/SIZE]
[SIZE=medium]tomato juice[/SIZE]
[SIZE=medium]Big Daddy's Big Bad Trinidad BBQ Sauce[/SIZE]
[SIZE=medium]Little Diablo's Medium Chipotle Salsa[/SIZE]
[SIZE=medium]Lucky Dog Hot Sauce Black Label[/SIZE]
[SIZE=medium]Dimitri's Bloody Mary Seasoning; pepperoni straws; rim salt[/SIZE]
[SIZE=medium]Patter Fam's Burnin' Love Wing Sauce[/SIZE]
[SIZE=medium]Uncle Bunk's Hot Mustard Relish[/SIZE]
[SIZE=medium]Halo's Engine No. 9 Spice[/SIZE]
[SIZE=medium]Kraft Honey BBQ Sauce[/SIZE]
[SIZE=medium]Creamed Corn[/SIZE]
[SIZE=medium]A bit of mixed curry powders [/SIZE]
[SIZE=medium]Adobo sauce[/SIZE]
[SIZE=medium]rice[/SIZE]
[SIZE=medium]brown sugar[/SIZE]
[SIZE=medium]panko bread crumbs[/SIZE]
[SIZE=medium]ginger [/SIZE]
[SIZE=medium]garlic powder[/SIZE]
[SIZE=medium]rice vinegar[/SIZE]
[SIZE=medium]soy sauce[/SIZE]
[SIZE=medium]leeks[/SIZE]
[SIZE=medium]sunflower oil[/SIZE]
[SIZE=medium]honey [/SIZE]
[SIZE=medium]bacon bits[/SIZE]
[SIZE=medium]swiss cheese[/SIZE]
[SIZE=medium]smoked turkey breast[/SIZE]
[SIZE=medium]grape juice[/SIZE]
[SIZE=medium]anything else I forgot[/SIZE]
[SIZE=medium]To prepare spare ribs:[/SIZE]
[SIZE=medium]1. Preheat grill on high for 10-15 minutes. Turn heat down to low, and use only back burner.[/SIZE]
[SIZE=medium]2. Split spare ribs into three groups: mesquite, halos, and plain.[/SIZE]
[SIZE=medium]3. Rub the appropriate ribs with respective spices, and set aside.[/SIZE]
[SIZE=medium]4. When ready to cook ribs, oil grill, and place all ribs away from heat and close lid. Let cook for 1 hour.[/SIZE]
[SIZE=medium]5. After 1 hour, coat each rib with one of three sauces: Uncle Bunk's hot mustard relish, Big Daddy's Big Bad Trinidad BBQ sauce, and honey mustard sauce. Re-coat each rib every 30 minutes. Let ribs cook in this way with the lid closed for 3 hours.[/SIZE]
[SIZE=medium]6. When ribs are done, remove from grill and wrap in aluminum foil to steam for a bit. Remove aluminum foil and let rest for about 30 minutes. [/SIZE]
[SIZE=medium] To prepare chicken drumettes:[/SIZE]
[SIZE=medium]1. clean all chicken to remove fat layer. grill should be on low [/SIZE]
[SIZE=medium]2. There will be several different types of drumettes made: These types were: marinated drumettes, coated drummettes, dry rubbed drummettes, patter fam coated drummettes, and plain. These pieces of chicken were eventually all smoked (or put through an attempt at smoking) in a black tea mixture.[/SIZE]
[SIZE=medium]3. Let's start with the marinade chicken. Mix 1/2 cup soy sauce, 1/2 onion, 1/4 rice vinegar, 3 tablespoons honey, 1 tsp ginger, 3 teaspoon garlic, and 2 tablespoon sesame oil together. Marinate chicken in this mixture for a time. [/SIZE]
[SIZE=medium]4. Next let's see about the coated chicken. The idea here is to use a crumble to coat the outer layer of chicken. So, take some vanilla wafers and tortilla chips and crush them up in a bowl until they are very finely crumbled. Mix 1 1/2 cup milk and 1 egg in a container and coat chicken in this. Roll the chicken around in the crumb mixture and set aside.[/SIZE]
[SIZE=medium]5. Similarly, let's talk about the dry rubbed, Patter Fam chicken, and plain. Dry rub the chicken in some Halo's Engine No. 9 spice, and when cooking on the grill, coat the other chicken with some Patter Fam Burnin' Love sauce. Leave the plain chicken as is.[/SIZE]
[SIZE=medium]6. Now, we should consider the tea smoking mixture. In a container, mix 1/2 cup prepared rice, 1/3 brown sugar, 1/3 prepared black tea, a bit of mixed curry powders, and 1 tablespoon orange zest. Before placing wings on the grill, pour about 1/2 of this mixture into a clean pie plate, and set directly on grill reflectors. Place chicken pieces on grill and allow to cook for approximate 30 minutes. Turn up heat and cook until done. Or do what you feel necessary.[/SIZE]
[SIZE=medium]To prepare bloody mary short ribs with grape/citrus 'caviar' on a panko/creamed corn cracker-ish thing:[/SIZE]
[SIZE=medium]1. You will want to prepare the cracker in the dehydrator. To start, add some creamed corn to a blender and puree. To this add enough Panko crumbs to thicken considerably. Add a layer of saran wrap to a dehydrator tray and cut out the middle to vent (leave a bit of the side open also.) Pour the corn/panko mixture in the tray and flatten out with a spoon. Let machine run overnight. When ready, add some sunflower oil to a pan, and fry until done. Let cool and set aside.[/SIZE]
[SIZE=medium]2. You may want to prepare the false caviar in advance, but based on my experience, refrigerating it for too long will produce undesirable results. So choose a storage method that works best for you. Simply leaving at room temperature until ribs are done may be best. To make caviar, pour some Mediterranean oil in a tall cup, and refrigerate. To a sauce pan add a quantity of grape juice, some sliced oranges, and enough agar agar powder to help the caviar to pearl. Cook this mixture to boiling. Using a spoon, drip boiling mixture into vegetable oil cup from enough height to allow drops to penetrate oil surface. As they float to the bottom, 'pearls' will form. If you don't get this right the first time, try to add more agar agar powder to mixture left over-and try again until satisfied. [/SIZE]
[SIZE=medium]3. A beef stock is asked for in this recipe. I had some mushrooms, so I used a mushroom stock instead. To prepare stock, add about a cup of mushrooms to a pan. Combine with two cups water, and cook (partially covered) for 45 minutes. Remove lid and cook for another 30 minutes. Drain mixture into bowl, and press mushrooms to release remaining flavor. Set aside until needed.[/SIZE]
[SIZE=medium]4. *note. In retrospect, this dish makes a mess of your container. You may end up cleaning it for a while (my mom ended up cleaning this.) But the taste is enjoyable.* To start, slice about 1/23 an onion and a few leeks into pieces. Set aside. Also, mix up a quantity of frozen grape juice, and combine 1/2 cup grape juice with 1/2 cup rice vinegar. Refrigerate until needed. Also, add about 2 generous squeezes of Dimitri's Bloody Mary Mix to a large can of tomato juice. Mix and refrigerate until needed.[/SIZE]
[SIZE=medium]4. Preheat oven to 350 degrees. In oven-proof cooking container, add 2 tablespoon Mediterranean oil and 2 tablespoons butter to pan. Place in the onions and soften for about 3 minutes. Add the leeks and continue cooking until both are slightly brown. Remove from pan and set aside.[/SIZE]
[SIZE=medium]5. Add short ribs to pan and brown on approximately all sides. Cover until done. once done, return onion/leeks to pan. Pour in 1 cup grape juice/rice vinegar mixture, 1 mushroom stock, and (I think) about 1 cup Bloody Mary Mix. I can't remember if I did the last actually. haha. Hopefully I did. On the stove, bring this mixture to simmer in pan, and then immediately (and carefully) transfer to oven. Cook for 2 hours. [/SIZE]
[SIZE=medium]6. When ready to combine with other ingredients, shred some prepared short rib in a bowl. Top panko/corn cracker with short rib, then some sour cream, and finally some false caviar. [/SIZE]
[SIZE=medium]to prepare steak taco:[/SIZE]
[SIZE=medium]1. To start, you will want to prepare the Adobo sauce. I did this by adding 4 parts water to one part pre-made adobo. The bottle called for chicken stock, but I was making beef and couldn't locate my beef stock quickly. Heat mixture on low until heated throughout. Remove from heat and set aside.[/SIZE]
[SIZE=medium]2. Slice 1/2 onion into pieces and set aside.[/SIZE]
[SIZE=medium]3. In a pan, some oil and a tablespoon or so of butter. Add two tablespoons of prepared adobo mixture, and cook onions for 8-10 minutes-or until lightly soft. [/SIZE]
[SIZE=medium]4. To a bowl, add top sirloin steak pieces and 2 tsp cumin and 1 tsp paprika approximately. Coat meat well. [/SIZE]
[SIZE=medium]5. In a new pan, heat some oil (and a tablespoon of butter or so I think) and cook pieces until done. Cover as necessary. Set aside until needed.[/SIZE]
[SIZE=medium]6. Heat your Tortillas as you prefer. In my case, I had a hot grill ready, so I just placed the tortillas on there for about 30 seconds on a side, and then covered them up with a towel until needed. [/SIZE]
[SIZE=medium]7. In another bowl, add a quantity of Little Diablo Medium Chipotle Salsa, and a quantity of Lucky Dog Hot Sauce Black Label. Mix well. [/SIZE]
[SIZE=medium]8. Shred some red cabbage and set aside.[/SIZE]
[SIZE=medium]9. When read to prepare taco, place steak on tortilla, then top with the adobo cooked onions from earlier. Top this with a helping of Diablo/Lucky Dog Salsa, then crumble on some Queso Fresco. Lastly, add some shredded red cabbage. [/SIZE]
[SIZE=medium]To prepare Kielbasa Pigskins:[/SIZE]
[SIZE=medium]1. Preheat oven to 425 degrees.[/SIZE]
[SIZE=medium]2. Begin by slicing a kielbasa down the middle and then separate each big slice into three smaller slices. This was interesting because of the casing, but I got there in the end.[/SIZE]
[SIZE=medium]3. Fry this in a skillet for a time, until browned.[/SIZE]
[SIZE=medium]4. On a cookie sheet, open a can of croissant dough and separate out individual pieces. Wrap each piece of cooked kielbasa completely in croissant dough. Bake for about 12-15 minutes. Watch so that they don't burn.[/SIZE]
[SIZE=medium]5. I forgot to add pepper here, but you could sprinkle some powder or something on the dough before you wrap the kielbasas-or what have you.[/SIZE]
[SIZE=medium]To prepare stuffed peppers:[/SIZE]
[SIZE=medium]1. Prepare some ground beef (I had some ready in advance). Preheat oven to 350 degrees.[/SIZE]
[SIZE=medium]2. Begin by adding a quantity of rice to an appropriate quantity of water, 1 teaspoon butter, and some salt. Cook until done-about 15 minutes. To this mixture add one can of mushroom soup, and as much cooked ground beef as you think you need. Mix and set aside until needed.[/SIZE]
[SIZE=medium]3. Deseed and slice some cherry and jalapeno peppers in half. Add these to a skillet with some water and bring to a boil for about 5 minutes.[/SIZE]
[SIZE=medium]4. When ready, add some of the rice/beef mixture to each pepper and place on cookie sheet. Cook in oven for about 55 minutes. When ready to serve, heat oven up to broiling temperature (about 400 degrees F.) Sprinkle some cheddar cheese over peppers and broil for about 5 minutes.[/SIZE]
[SIZE=medium]To prepare potato skins:[/SIZE]
[SIZE=medium]1. Preheat a grill to about medium heat, or your desired temperature. Foil wrap some whole potatoes and let them cook on the grill for an hour or so, or until done.[/SIZE]
[SIZE=medium]2. When ready, slice each cooked potato in half and scoop out insides-leaving skins intact. On a foiled cookie sheet, flip potatoes over so that they are skin side up, and brush with olive oil/butter. season with some sea salt. Broil potatoes for about 3 minutes or so. Flip potatoes over, and broil for another 2-3 minutes. Fill each skin with cheddar cheese, bacon bits, and pepper if you desire. Broil about 5 minutes, and remove from heat. Top with sour cream and other items as desired. Queso fresco also works, but cheese does not melt. [/SIZE]
[SIZE=medium]To prepare turkey and cheese "wraps":[/SIZE]
[SIZE=medium]1. Start by slicing up some apple, some cucumber, and some celery. Transfer these pieces to a blender, and squeeze some lemon juice over it. If you wish to add hot pepper, you may do so. Blend slightly until pieces are not as large.[/SIZE]
[SIZE=medium]2. Place a piece of swiss cheese on a plate and top with a piece of smoked turkey. Add a spoonful of apple/cucumber/celery mixture to center of turkey piece, and then roll swiss cheese from corner to encase filling. Secure with a toothpick.[/SIZE]
[SIZE=medium]To prepare Bloody mary drink:[/SIZE]
[SIZE=medium]1. Mix two squeezes Dimitri's bloody mary mix with about a quart of tomato juice. Chill and set aside.[/SIZE]
[SIZE=medium]2. When ready, dip glass in water, and coat with rim salt. [/SIZE]
[SIZE=medium]3. Pour in Bloody mary mixture, and garnish with pepperoni straw and celery stick.[/SIZE]
[SIZE=medium]To prepare corn:[/SIZE]
[SIZE=medium]1. De-husk corn with removing outer layer. Remove corn silk. Coat corn with Halo's Engine No. 9 spice. Let corn cook on grill for about 20 minutes.[/SIZE]
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[SIZE=medium]So after doing some research, and collecting a few ideas, I began the task of preparing each one. A big thank you goes to my mom, who chose to "assist" me on this TD (meaning I was in way over my head and it was getting late-so she helped in the cleanup several times [and stir an occasional dish] while I was switching from one dish to another.) Ultimately I ran out of time on Saturday, so some dishes had to carry over until Sunday afternoon to prepare. The rest were refrigerated and re-heated in the broiler after the tray was mostly assembled. Speaking of refrigerators, our main kitchen refrigerator decided to stop cooling the food about two thirds of the way into last night, so my mom also helped by moving all of the perishables from that unit to another available refrigerator. In closing, thanks to the sponsors of the THPA contest for providing your various products for me to play around with. It was fun to try some new things; I think that I managed to represent everyone of the sponsors in some way. Ideas may have morphed during cooking process a bit-hopefully I got there in the end. I forgot to make the goal posts out of the leftover pepperoni sticks, and also to put out the blue cheese dressing. heh. oh well. Enjoy! [/SIZE]
[SIZE=medium]Ingredient List[/SIZE]
[SIZE=medium]Sea salt[/SIZE]
[SIZE=medium]cumin[/SIZE]
[SIZE=medium]paprika[/SIZE]
[SIZE=medium]red cabbage[/SIZE]
[SIZE=medium]short ribs[/SIZE]
[SIZE=medium]chicken drumettes[/SIZE]
[SIZE=medium]pork spare ribs[/SIZE]
[SIZE=medium]top sirloin steak[/SIZE]
[SIZE=medium]kielbasa[/SIZE]
[SIZE=medium]hamburger meat[/SIZE]
[SIZE=medium]milk[/SIZE]
[SIZE=medium]Mushroom soup[/SIZE]
[SIZE=medium]mushrooms[/SIZE]
[SIZE=medium]onion[/SIZE]
[SIZE=medium]Mediterranean oil[/SIZE]
[SIZE=medium]cherry peppers[/SIZE]
[SIZE=medium]jalapeno peppers[/SIZE]
[SIZE=medium]corn[/SIZE]
[SIZE=medium]cucumber[/SIZE]
[SIZE=medium]apple[/SIZE]
[SIZE=medium]orange[/SIZE]
[SIZE=medium]orange zest[/SIZE]
[SIZE=medium]lemon[/SIZE]
[SIZE=medium]potato[/SIZE]
[SIZE=medium]cheddar cheese[/SIZE]
[SIZE=medium]butter[/SIZE]
[SIZE=medium]egg[/SIZE]
[SIZE=medium]tortilla chips[/SIZE]
[SIZE=medium]canned croissant[/SIZE]
[SIZE=medium]sour cream[/SIZE]
[SIZE=medium]agar agar powder[/SIZE]
[SIZE=medium]flour tortillas[/SIZE]
[SIZE=medium]vanilla wafers[/SIZE]
[SIZE=medium]tomato juice[/SIZE]
[SIZE=medium]Big Daddy's Big Bad Trinidad BBQ Sauce[/SIZE]
[SIZE=medium]Little Diablo's Medium Chipotle Salsa[/SIZE]
[SIZE=medium]Lucky Dog Hot Sauce Black Label[/SIZE]
[SIZE=medium]Dimitri's Bloody Mary Seasoning; pepperoni straws; rim salt[/SIZE]
[SIZE=medium]Patter Fam's Burnin' Love Wing Sauce[/SIZE]
[SIZE=medium]Uncle Bunk's Hot Mustard Relish[/SIZE]
[SIZE=medium]Halo's Engine No. 9 Spice[/SIZE]
[SIZE=medium]Kraft Honey BBQ Sauce[/SIZE]
[SIZE=medium]Creamed Corn[/SIZE]
[SIZE=medium]A bit of mixed curry powders [/SIZE]
[SIZE=medium]Adobo sauce[/SIZE]
[SIZE=medium]rice[/SIZE]
[SIZE=medium]brown sugar[/SIZE]
[SIZE=medium]panko bread crumbs[/SIZE]
[SIZE=medium]ginger [/SIZE]
[SIZE=medium]garlic powder[/SIZE]
[SIZE=medium]rice vinegar[/SIZE]
[SIZE=medium]soy sauce[/SIZE]
[SIZE=medium]leeks[/SIZE]
[SIZE=medium]sunflower oil[/SIZE]
[SIZE=medium]honey [/SIZE]
[SIZE=medium]bacon bits[/SIZE]
[SIZE=medium]swiss cheese[/SIZE]
[SIZE=medium]smoked turkey breast[/SIZE]
[SIZE=medium]grape juice[/SIZE]
[SIZE=medium]anything else I forgot[/SIZE]
[SIZE=medium]To prepare spare ribs:[/SIZE]
[SIZE=medium]1. Preheat grill on high for 10-15 minutes. Turn heat down to low, and use only back burner.[/SIZE]
[SIZE=medium]2. Split spare ribs into three groups: mesquite, halos, and plain.[/SIZE]
[SIZE=medium]3. Rub the appropriate ribs with respective spices, and set aside.[/SIZE]
[SIZE=medium]4. When ready to cook ribs, oil grill, and place all ribs away from heat and close lid. Let cook for 1 hour.[/SIZE]
[SIZE=medium]5. After 1 hour, coat each rib with one of three sauces: Uncle Bunk's hot mustard relish, Big Daddy's Big Bad Trinidad BBQ sauce, and honey mustard sauce. Re-coat each rib every 30 minutes. Let ribs cook in this way with the lid closed for 3 hours.[/SIZE]
[SIZE=medium]6. When ribs are done, remove from grill and wrap in aluminum foil to steam for a bit. Remove aluminum foil and let rest for about 30 minutes. [/SIZE]
[SIZE=medium] To prepare chicken drumettes:[/SIZE]
[SIZE=medium]1. clean all chicken to remove fat layer. grill should be on low [/SIZE]
[SIZE=medium]2. There will be several different types of drumettes made: These types were: marinated drumettes, coated drummettes, dry rubbed drummettes, patter fam coated drummettes, and plain. These pieces of chicken were eventually all smoked (or put through an attempt at smoking) in a black tea mixture.[/SIZE]
[SIZE=medium]3. Let's start with the marinade chicken. Mix 1/2 cup soy sauce, 1/2 onion, 1/4 rice vinegar, 3 tablespoons honey, 1 tsp ginger, 3 teaspoon garlic, and 2 tablespoon sesame oil together. Marinate chicken in this mixture for a time. [/SIZE]
[SIZE=medium]4. Next let's see about the coated chicken. The idea here is to use a crumble to coat the outer layer of chicken. So, take some vanilla wafers and tortilla chips and crush them up in a bowl until they are very finely crumbled. Mix 1 1/2 cup milk and 1 egg in a container and coat chicken in this. Roll the chicken around in the crumb mixture and set aside.[/SIZE]
[SIZE=medium]5. Similarly, let's talk about the dry rubbed, Patter Fam chicken, and plain. Dry rub the chicken in some Halo's Engine No. 9 spice, and when cooking on the grill, coat the other chicken with some Patter Fam Burnin' Love sauce. Leave the plain chicken as is.[/SIZE]
[SIZE=medium]6. Now, we should consider the tea smoking mixture. In a container, mix 1/2 cup prepared rice, 1/3 brown sugar, 1/3 prepared black tea, a bit of mixed curry powders, and 1 tablespoon orange zest. Before placing wings on the grill, pour about 1/2 of this mixture into a clean pie plate, and set directly on grill reflectors. Place chicken pieces on grill and allow to cook for approximate 30 minutes. Turn up heat and cook until done. Or do what you feel necessary.[/SIZE]
[SIZE=medium]To prepare bloody mary short ribs with grape/citrus 'caviar' on a panko/creamed corn cracker-ish thing:[/SIZE]
[SIZE=medium]1. You will want to prepare the cracker in the dehydrator. To start, add some creamed corn to a blender and puree. To this add enough Panko crumbs to thicken considerably. Add a layer of saran wrap to a dehydrator tray and cut out the middle to vent (leave a bit of the side open also.) Pour the corn/panko mixture in the tray and flatten out with a spoon. Let machine run overnight. When ready, add some sunflower oil to a pan, and fry until done. Let cool and set aside.[/SIZE]
[SIZE=medium]2. You may want to prepare the false caviar in advance, but based on my experience, refrigerating it for too long will produce undesirable results. So choose a storage method that works best for you. Simply leaving at room temperature until ribs are done may be best. To make caviar, pour some Mediterranean oil in a tall cup, and refrigerate. To a sauce pan add a quantity of grape juice, some sliced oranges, and enough agar agar powder to help the caviar to pearl. Cook this mixture to boiling. Using a spoon, drip boiling mixture into vegetable oil cup from enough height to allow drops to penetrate oil surface. As they float to the bottom, 'pearls' will form. If you don't get this right the first time, try to add more agar agar powder to mixture left over-and try again until satisfied. [/SIZE]
[SIZE=medium]3. A beef stock is asked for in this recipe. I had some mushrooms, so I used a mushroom stock instead. To prepare stock, add about a cup of mushrooms to a pan. Combine with two cups water, and cook (partially covered) for 45 minutes. Remove lid and cook for another 30 minutes. Drain mixture into bowl, and press mushrooms to release remaining flavor. Set aside until needed.[/SIZE]
[SIZE=medium]4. *note. In retrospect, this dish makes a mess of your container. You may end up cleaning it for a while (my mom ended up cleaning this.) But the taste is enjoyable.* To start, slice about 1/23 an onion and a few leeks into pieces. Set aside. Also, mix up a quantity of frozen grape juice, and combine 1/2 cup grape juice with 1/2 cup rice vinegar. Refrigerate until needed. Also, add about 2 generous squeezes of Dimitri's Bloody Mary Mix to a large can of tomato juice. Mix and refrigerate until needed.[/SIZE]
[SIZE=medium]4. Preheat oven to 350 degrees. In oven-proof cooking container, add 2 tablespoon Mediterranean oil and 2 tablespoons butter to pan. Place in the onions and soften for about 3 minutes. Add the leeks and continue cooking until both are slightly brown. Remove from pan and set aside.[/SIZE]
[SIZE=medium]5. Add short ribs to pan and brown on approximately all sides. Cover until done. once done, return onion/leeks to pan. Pour in 1 cup grape juice/rice vinegar mixture, 1 mushroom stock, and (I think) about 1 cup Bloody Mary Mix. I can't remember if I did the last actually. haha. Hopefully I did. On the stove, bring this mixture to simmer in pan, and then immediately (and carefully) transfer to oven. Cook for 2 hours. [/SIZE]
[SIZE=medium]6. When ready to combine with other ingredients, shred some prepared short rib in a bowl. Top panko/corn cracker with short rib, then some sour cream, and finally some false caviar. [/SIZE]
[SIZE=medium]to prepare steak taco:[/SIZE]
[SIZE=medium]1. To start, you will want to prepare the Adobo sauce. I did this by adding 4 parts water to one part pre-made adobo. The bottle called for chicken stock, but I was making beef and couldn't locate my beef stock quickly. Heat mixture on low until heated throughout. Remove from heat and set aside.[/SIZE]
[SIZE=medium]2. Slice 1/2 onion into pieces and set aside.[/SIZE]
[SIZE=medium]3. In a pan, some oil and a tablespoon or so of butter. Add two tablespoons of prepared adobo mixture, and cook onions for 8-10 minutes-or until lightly soft. [/SIZE]
[SIZE=medium]4. To a bowl, add top sirloin steak pieces and 2 tsp cumin and 1 tsp paprika approximately. Coat meat well. [/SIZE]
[SIZE=medium]5. In a new pan, heat some oil (and a tablespoon of butter or so I think) and cook pieces until done. Cover as necessary. Set aside until needed.[/SIZE]
[SIZE=medium]6. Heat your Tortillas as you prefer. In my case, I had a hot grill ready, so I just placed the tortillas on there for about 30 seconds on a side, and then covered them up with a towel until needed. [/SIZE]
[SIZE=medium]7. In another bowl, add a quantity of Little Diablo Medium Chipotle Salsa, and a quantity of Lucky Dog Hot Sauce Black Label. Mix well. [/SIZE]
[SIZE=medium]8. Shred some red cabbage and set aside.[/SIZE]
[SIZE=medium]9. When read to prepare taco, place steak on tortilla, then top with the adobo cooked onions from earlier. Top this with a helping of Diablo/Lucky Dog Salsa, then crumble on some Queso Fresco. Lastly, add some shredded red cabbage. [/SIZE]
[SIZE=medium]To prepare Kielbasa Pigskins:[/SIZE]
[SIZE=medium]1. Preheat oven to 425 degrees.[/SIZE]
[SIZE=medium]2. Begin by slicing a kielbasa down the middle and then separate each big slice into three smaller slices. This was interesting because of the casing, but I got there in the end.[/SIZE]
[SIZE=medium]3. Fry this in a skillet for a time, until browned.[/SIZE]
[SIZE=medium]4. On a cookie sheet, open a can of croissant dough and separate out individual pieces. Wrap each piece of cooked kielbasa completely in croissant dough. Bake for about 12-15 minutes. Watch so that they don't burn.[/SIZE]
[SIZE=medium]5. I forgot to add pepper here, but you could sprinkle some powder or something on the dough before you wrap the kielbasas-or what have you.[/SIZE]
[SIZE=medium]To prepare stuffed peppers:[/SIZE]
[SIZE=medium]1. Prepare some ground beef (I had some ready in advance). Preheat oven to 350 degrees.[/SIZE]
[SIZE=medium]2. Begin by adding a quantity of rice to an appropriate quantity of water, 1 teaspoon butter, and some salt. Cook until done-about 15 minutes. To this mixture add one can of mushroom soup, and as much cooked ground beef as you think you need. Mix and set aside until needed.[/SIZE]
[SIZE=medium]3. Deseed and slice some cherry and jalapeno peppers in half. Add these to a skillet with some water and bring to a boil for about 5 minutes.[/SIZE]
[SIZE=medium]4. When ready, add some of the rice/beef mixture to each pepper and place on cookie sheet. Cook in oven for about 55 minutes. When ready to serve, heat oven up to broiling temperature (about 400 degrees F.) Sprinkle some cheddar cheese over peppers and broil for about 5 minutes.[/SIZE]
[SIZE=medium]To prepare potato skins:[/SIZE]
[SIZE=medium]1. Preheat a grill to about medium heat, or your desired temperature. Foil wrap some whole potatoes and let them cook on the grill for an hour or so, or until done.[/SIZE]
[SIZE=medium]2. When ready, slice each cooked potato in half and scoop out insides-leaving skins intact. On a foiled cookie sheet, flip potatoes over so that they are skin side up, and brush with olive oil/butter. season with some sea salt. Broil potatoes for about 3 minutes or so. Flip potatoes over, and broil for another 2-3 minutes. Fill each skin with cheddar cheese, bacon bits, and pepper if you desire. Broil about 5 minutes, and remove from heat. Top with sour cream and other items as desired. Queso fresco also works, but cheese does not melt. [/SIZE]
[SIZE=medium]To prepare turkey and cheese "wraps":[/SIZE]
[SIZE=medium]1. Start by slicing up some apple, some cucumber, and some celery. Transfer these pieces to a blender, and squeeze some lemon juice over it. If you wish to add hot pepper, you may do so. Blend slightly until pieces are not as large.[/SIZE]
[SIZE=medium]2. Place a piece of swiss cheese on a plate and top with a piece of smoked turkey. Add a spoonful of apple/cucumber/celery mixture to center of turkey piece, and then roll swiss cheese from corner to encase filling. Secure with a toothpick.[/SIZE]
[SIZE=medium]To prepare Bloody mary drink:[/SIZE]
[SIZE=medium]1. Mix two squeezes Dimitri's bloody mary mix with about a quart of tomato juice. Chill and set aside.[/SIZE]
[SIZE=medium]2. When ready, dip glass in water, and coat with rim salt. [/SIZE]
[SIZE=medium]3. Pour in Bloody mary mixture, and garnish with pepperoni straw and celery stick.[/SIZE]
[SIZE=medium]To prepare corn:[/SIZE]
[SIZE=medium]1. De-husk corn with removing outer layer. Remove corn silk. Coat corn with Halo's Engine No. 9 spice. Let corn cook on grill for about 20 minutes.[/SIZE]
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