YUM!
contest BEGIN! Super Bowl Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
I would happily sit down and eat a plate from every single entry in this TD. Every time I think I've got a fav there's a new post and I'm all confunked about which I'd eat first.
Love that creole pasta. Love the ingenious slip the jala slice in the spiral cut dogs. Love the perfect grill marks on that sous vide beef. Beef cheeks? Hell yes sir may I have another!?
Love that creole pasta. Love the ingenious slip the jala slice in the spiral cut dogs. Love the perfect grill marks on that sous vide beef. Beef cheeks? Hell yes sir may I have another!?
OPEN-FACE PIT BEEF WITH TIGER SAUCE (BALTIMORE RAVENS)
MY RESEARCH LED ME TO SOME OPTIONS:
1) RYE, KAISER, OR WHITE BREAD (I'M IN LOVE WITH A SPECIFIC WHITE BREAD RIGHT NOW) ...
2) EYE OF ROUND, OR BOTTOM ROUND ARE MOST COMMONLY USED ...
3) HORSERADISH SAUCE, OR TIGER SAUCE (HORSERADISH + MAYO) ...
4) COALS, WOOD, OR PROPANE ... 450-500F HOT COMPONENT.
5) THYME, GARLIC, AND S&P ... DRESSED WITH THINLY SLICED ONIONS, AND SAUCE.
6) SLICED THIN, OR SHAVED ...
- MOVED BY THE POST I READ THAT SAID WHITE BREAD REVEALS THE BEST PIT BEEF, WHERE "EVERYTHING JUST MELTS IN YOUR MOUTH" ...
- SIMILARLY MOVED BY A TIP TO USE BOTH FRESH AND DRIED THYME FOR BEST EFFECT ...
- I CONCEPTUALIZED IT AS A GRILLED CHEESE, AND/OR TO DIP THE SLICED BEEF IN BEEF STOCK TO REINFORCE THE BEEFINESS ... AND TO LEVERAGE ANCHOVY PASTE ON THE ROAST TO THE SAME END ...
- I PIVOTED AWAY FROM A GRILLED CHEESE VERSION, TO A OPEN-FACE TURKEY VIBE ...
- MEATHEAD'S REC TO USE A LOW AND SLOW COMPONENT TO TENDERIZE WHEN MAKING IT AT HOME WAS NOTABLE, AS WAS HIS SUGGESTION HOME SLICERS ARE CHALLENGED BY HOT MEAT ...
INGREDIENTS:
- 2.5 LB EYE OF ROUND ROAST
- 1 TBSP ANCHOVY PASTE
- 1 TBSP GARLIC/GINGER PASTE
- RUBBED WITH NORTHWEST BEEF SEASONING, THYME POWDER, TEXAS CREEK JALAPENO SALT, GARLIC AND ONION POWDER, PORTERHOUSE & ROAST SEASONING, AND COLUMELA EVOO
- 6 BRANCHES OF THYME
- 1.5 TBSP BUTTER
- BAG JUICES
- CORN STARCH SLURRY
- S&P
- DUKE'S MAYO
- INGLEHOFFER CREAMY HORSERADISH
- DICED PICKLED JALAPENOS
- JHP TRI THAI
- A THINLY SLICED SHALLOT FOR GARNISH
INSTRUCTIONS:
1) SOUS VIDE 14 HRS AT 130F
2) SOUS VIDE 10 HRS AT 132F
3) SEAR WELL OVER A VERY HOT CHIMNEY STARTER WITH EQUAL PARTS KINGSFORD AND OAK
4) REST MEAT WHILE MAKING A PAN SAUCE OF THE BAG JUICES
5) SLICE AS THINLY AS POSSIBLE
6) SPREAD TIGER SAUCE ACROSS TWO PIECE OF FRESH, EXCELLENT WHITE BREAD
7) LAYER SLICES ON THE DRESSED BED WITH THE THICKEST PORTION PLACED MOST CENTRALLY TO BUILD A PILE
8) GARNISH WITH SLICED SHALLOT
9) POUR GRAVY ONTO THE TOPS OF THE PILES AND PREPARE TO BE DELIGHTED
CRACK OPEN YOUR FAVORITE DARK BEER!!!
CHEERS!
MY RESEARCH LED ME TO SOME OPTIONS:
1) RYE, KAISER, OR WHITE BREAD (I'M IN LOVE WITH A SPECIFIC WHITE BREAD RIGHT NOW) ...
2) EYE OF ROUND, OR BOTTOM ROUND ARE MOST COMMONLY USED ...
3) HORSERADISH SAUCE, OR TIGER SAUCE (HORSERADISH + MAYO) ...
4) COALS, WOOD, OR PROPANE ... 450-500F HOT COMPONENT.
5) THYME, GARLIC, AND S&P ... DRESSED WITH THINLY SLICED ONIONS, AND SAUCE.
6) SLICED THIN, OR SHAVED ...
- MOVED BY THE POST I READ THAT SAID WHITE BREAD REVEALS THE BEST PIT BEEF, WHERE "EVERYTHING JUST MELTS IN YOUR MOUTH" ...
- SIMILARLY MOVED BY A TIP TO USE BOTH FRESH AND DRIED THYME FOR BEST EFFECT ...
- I CONCEPTUALIZED IT AS A GRILLED CHEESE, AND/OR TO DIP THE SLICED BEEF IN BEEF STOCK TO REINFORCE THE BEEFINESS ... AND TO LEVERAGE ANCHOVY PASTE ON THE ROAST TO THE SAME END ...
- I PIVOTED AWAY FROM A GRILLED CHEESE VERSION, TO A OPEN-FACE TURKEY VIBE ...
- MEATHEAD'S REC TO USE A LOW AND SLOW COMPONENT TO TENDERIZE WHEN MAKING IT AT HOME WAS NOTABLE, AS WAS HIS SUGGESTION HOME SLICERS ARE CHALLENGED BY HOT MEAT ...
INGREDIENTS:
- 2.5 LB EYE OF ROUND ROAST
- 1 TBSP ANCHOVY PASTE
- 1 TBSP GARLIC/GINGER PASTE
- RUBBED WITH NORTHWEST BEEF SEASONING, THYME POWDER, TEXAS CREEK JALAPENO SALT, GARLIC AND ONION POWDER, PORTERHOUSE & ROAST SEASONING, AND COLUMELA EVOO
- 6 BRANCHES OF THYME
- 1.5 TBSP BUTTER
- BAG JUICES
- CORN STARCH SLURRY
- S&P
- DUKE'S MAYO
- INGLEHOFFER CREAMY HORSERADISH
- DICED PICKLED JALAPENOS
- JHP TRI THAI
- A THINLY SLICED SHALLOT FOR GARNISH
INSTRUCTIONS:
1) SOUS VIDE 14 HRS AT 130F
2) SOUS VIDE 10 HRS AT 132F
3) SEAR WELL OVER A VERY HOT CHIMNEY STARTER WITH EQUAL PARTS KINGSFORD AND OAK
4) REST MEAT WHILE MAKING A PAN SAUCE OF THE BAG JUICES
5) SLICE AS THINLY AS POSSIBLE
6) SPREAD TIGER SAUCE ACROSS TWO PIECE OF FRESH, EXCELLENT WHITE BREAD
7) LAYER SLICES ON THE DRESSED BED WITH THE THICKEST PORTION PLACED MOST CENTRALLY TO BUILD A PILE
8) GARNISH WITH SLICED SHALLOT
9) POUR GRAVY ONTO THE TOPS OF THE PILES AND PREPARE TO BE DELIGHTED
CRACK OPEN YOUR FAVORITE DARK BEER!!!
CHEERS!
i readily concede in hindsight, that migrating the idea from the grilled cheese concept to an open-face turk vibe makes it less like SB food ...
dat bag juice, tho!
dat bag juice, tho!
That looks really good Grant, I personally lean to the bottom round ,eye can be a bear to get any flavour out of, hopefully the SV did its magic for you there. I did a version of meatheads Mrs O'Leary's cow crust on that whole sirloin tip for the wife and I's 10 yr anniversary back in August. The flavour was killer so I am digging the profile you have going on there
Didn't need to be SB food just casual grub.grantmichaels said:
Ashen said:
Ashen you are my 4th or 5th favorite Canadian - relegated to such distinction only because I have 3 or 4 great friends that I've hung out with and shared years worth of banter and insults to this point. Really love your presence here on thp dude.
Anytime yer out for a rip I'm down Ashen!!
bottom round was spec'd for the commercial pit beef, but one of the places i was reading suggested eye of round for making it at home, as well as AR saying to do some two-zone low and slow at home to tenderize it ...Ashen said:
all long-cook lean beef in SV turns that desert sand color after like 12-18 hrs or so, but it deceptively juicy in ways dry cooking just isn't - IN TERMS OF COLOR ...
good times, and - grilled flavored ...
nobody would think it wasn't two-zoned on a grill ...
cheers!
14 min
ROPA VIEJA, TOSTONES Y MAS
It's no secret Miami is heavily influenced by the Caribbean and the food is no exception. For this TD I made a traditional Cuban dish called Ropa Vieja, one of my favorites. Most Caribbean countries have a version of Ropa Vieja, but may go by a different name depending on the location. In Miami most everyone will know this dish by Ropa Vieja. Let's get started!
1. First the Meat
Ingredients:
2lb chuck roast
4 cloves garlic
s&p
1 1/2 cup water
Directions:
Put all you ingredients to slow cook for 3 hours.
2. Make Sofrito
Ingredients:
1 green bell
1 bunch cilantro
1 bunch culantro
1 head garlic
s&p
1 med onion
Directions:
Use blender or food processor in this step to puree and set aside until it's time to add
3. The Rice
Ingredients:
3 cups rice
4 cups water
2 tsp butter
1 tsp salt
1 tsp pepper
Directions:
Put water in rice pot then add the salt, pepper and butter then bring to a boil. One boiling stir in rice and cook uncovered for 3-5 minutes. (Do not mix rice at anytime during cooking!) Cover rice and turn down heat to medium and cook for about 20 min.
4. Ropa Vieja
Ingredients:
1 1/2 bell pepper
1/2 medium onion
1 1/2 tbs sofrito
1 can diced tomato 14.5oz
1 can tomato paste 6oz
1 1/2 cup broth from meat cooked earlier
1 tbs olive oil
3/4 cup red wine
Directions:
Shred the meat in pieces
Heat olive oil in pan then add sofrito
Add peppers and onions then saute
Add diced tomato, Tomato paste, red wine, broth and shredded meat
Simmer for 30-45min
5. Tostones
Ingredients:
Plantain Bananas
Salt
Garlic powder
Vegetable oil
Directions: Cut bananas into 1 inch thick slices. Heat oil to frying temps in skillet. Cook bananas for a couple minutes on each side. Remove bananas and smash flat using a flat surface, like a plate, then return bananas to cook for an additional couple minutes on each side. Once golden brown, remove bananas and sprinkle them with salt and galic powder. (like saltbae)
6. Croquetas
Ingredients:
1/4 cup butter
1 med onion
1/2 pound ham chopped
1/3 cup flour
1/4 tsp ground nutmeg
1/4 tsp black pepper
2 cups milk
Bread crumbs
3 eggs
Directions:
Sautee onions in butter
Mix in flour
Slowly stir in milk. It should start to get thick like a paste
Set in fridge for a couple hours
Remove from bowl then cut into even pieces
Whisk eggs
Dip pieces in the egg then roll in bread crumbs
Fry for a couple minutes on each side till golden brown
7. Guava Cheese Crackers
Ingredients:
Ritz crackers
Goya guava paste
mild cheddar cheese.
Directions: Stack in any order and hold with toothpicks.
It's no secret Miami is heavily influenced by the Caribbean and the food is no exception. For this TD I made a traditional Cuban dish called Ropa Vieja, one of my favorites. Most Caribbean countries have a version of Ropa Vieja, but may go by a different name depending on the location. In Miami most everyone will know this dish by Ropa Vieja. Let's get started!
1. First the Meat
Ingredients:
2lb chuck roast
4 cloves garlic
s&p
1 1/2 cup water
Directions:
Put all you ingredients to slow cook for 3 hours.
2. Make Sofrito
Ingredients:
1 green bell
1 bunch cilantro
1 bunch culantro
1 head garlic
s&p
1 med onion
Directions:
Use blender or food processor in this step to puree and set aside until it's time to add
3. The Rice
Ingredients:
3 cups rice
4 cups water
2 tsp butter
1 tsp salt
1 tsp pepper
Directions:
Put water in rice pot then add the salt, pepper and butter then bring to a boil. One boiling stir in rice and cook uncovered for 3-5 minutes. (Do not mix rice at anytime during cooking!) Cover rice and turn down heat to medium and cook for about 20 min.
4. Ropa Vieja
Ingredients:
1 1/2 bell pepper
1/2 medium onion
1 1/2 tbs sofrito
1 can diced tomato 14.5oz
1 can tomato paste 6oz
1 1/2 cup broth from meat cooked earlier
1 tbs olive oil
3/4 cup red wine
Directions:
Shred the meat in pieces
Heat olive oil in pan then add sofrito
Add peppers and onions then saute
Add diced tomato, Tomato paste, red wine, broth and shredded meat
Simmer for 30-45min
5. Tostones
Ingredients:
Plantain Bananas
Salt
Garlic powder
Vegetable oil
Directions: Cut bananas into 1 inch thick slices. Heat oil to frying temps in skillet. Cook bananas for a couple minutes on each side. Remove bananas and smash flat using a flat surface, like a plate, then return bananas to cook for an additional couple minutes on each side. Once golden brown, remove bananas and sprinkle them with salt and galic powder. (like saltbae)
6. Croquetas
Ingredients:
1/4 cup butter
1 med onion
1/2 pound ham chopped
1/3 cup flour
1/4 tsp ground nutmeg
1/4 tsp black pepper
2 cups milk
Bread crumbs
3 eggs
Directions:
Sautee onions in butter
Mix in flour
Slowly stir in milk. It should start to get thick like a paste
Set in fridge for a couple hours
Remove from bowl then cut into even pieces
Whisk eggs
Dip pieces in the egg then roll in bread crumbs
Fry for a couple minutes on each side till golden brown
7. Guava Cheese Crackers
Ingredients:
Ritz crackers
Goya guava paste
mild cheddar cheese.
Directions: Stack in any order and hold with toothpicks.
Attachments
Geez dude I don't even know how you got that in LOL! Well done, you posted at 23:59:00.
PLEASE if you entered and did not send me your entry click the post number and send me the link, it's the ONLY way to be listed in the poll I can't hunt through them anymore, thanks!
PLEASE if you entered and did not send me your entry click the post number and send me the link, it's the ONLY way to be listed in the poll I can't hunt through them anymore, thanks!
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