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contest BEGIN! Taco Throwdown
- Thread starter The Hot Pepper
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ingredients. Add an onion into that too, i forgot. tomatoes and peppers are fresh picked. Heat elements are: pex's hornet bomb for a chili aioli for the beer battered fish taco, as well as some for the lobster bisque reduction. There's also some smoked trini pepper salt that I made that will be added to the bisque as well as the blackening seasoning for the blackened fish taco and guac. There are also some unknown, probably red habaneros, for the green papaya salad
fresh taro
Chili lime aioli
Steaming the lobster shell without meat with veggie broth to infuse the broth and cook the shell.
Grind the shells up then cook in a dutch oven with some hot oil then add a bit of vodka to create a flambe. Sorry i didn't get a picture of the flambe, i wasn't thinking and it went out before i could grab my phone. Simmer the shell with the infused broth, then blend it together in a vitamix then put it all through a cheese cloth.
Broil the tomatoes and remove the burnt skins. Add to blender.
Add pex's hornet bomb and some smoked trini pepper salt then reduce. It hasn't been fully reduced in this pic.
Peel the green papaya and taro. This is where i'm at so far
fresh taro
Chili lime aioli
Steaming the lobster shell without meat with veggie broth to infuse the broth and cook the shell.
Grind the shells up then cook in a dutch oven with some hot oil then add a bit of vodka to create a flambe. Sorry i didn't get a picture of the flambe, i wasn't thinking and it went out before i could grab my phone. Simmer the shell with the infused broth, then blend it together in a vitamix then put it all through a cheese cloth.
Broil the tomatoes and remove the burnt skins. Add to blender.
Add pex's hornet bomb and some smoked trini pepper salt then reduce. It hasn't been fully reduced in this pic.
Peel the green papaya and taro. This is where i'm at so far
Have been following the last two throw downs closely to make sure I understand the rules. Plan to join in soon. All of these look great!
Geeme, your cheese shells are brilliant!
Rymerpt, love the vid and good for you for overcoming the limitations of your "kitchen".
Big B...Damn!
Look forward to how this plays out.
Geeme, your cheese shells are brilliant!
Rymerpt, love the vid and good for you for overcoming the limitations of your "kitchen".
Big B...Damn!
Look forward to how this plays out.
Great looking tacos in the making ...
That's not hotstuff's final post is it?
I will make 3 kind of taco. Steak tampiqueño stile, breaded chiken with Jerk sauce, and shrimps.
Seasoning the steak...
Seasoning the steak...
Mmmm tampiquena (seen it spelled with the a)...
Cool!
Cool!
In the spanish A = female O = male
Depends that word is used, write A or O
Depends that word is used, write A or O
Don't forget Pol! 
cypresshill1973 said:I will make 3 kind of taco. Steak tampiqueño stile, breaded chiken with Jerk sauce, and shrimps.
Seasoning the steak...
looks great. a small request. would you mind identifying the green object in the bowl with the tomato for me? looks like a tomato. did I get that right?
2 tomatoes and ginger root.
or the shrimp lol
yeah I think so
yeah I think so
lets see, where was I....
Spiralize the green papaya, thinly slice/julienne the taro and assemble the mango salsa. That includes thinly sliced red onion, cilantro, cubed cucumber, cubed mango, some vinegar.
Next, make the dressing for the papaya salad. Use a mortar&pestle to mash garlic, a whole pepper and some palm sugar.
.
After that, add in fish sauce and lime juice and pound out to mix. Next Add that to the papaya salad, throw in some tomatoes *I used my tiny everglades tomatoes. It's a wild florida tomato. That one in the picture can contend for the world's smallest tomato, but i've grown smaller* Now, mash it all up with the pestle and mix to incorporate the flavor.
Dual action, making tortillas and blackening the fish. Seasoning is paul prudhomme's seafood magic mixed with my pepper salt.
Make the beer batter for the fish and fry the fish
Final post soon to come. I've taken the picture already, just a bit more writeup to do
Spiralize the green papaya, thinly slice/julienne the taro and assemble the mango salsa. That includes thinly sliced red onion, cilantro, cubed cucumber, cubed mango, some vinegar.
Next, make the dressing for the papaya salad. Use a mortar&pestle to mash garlic, a whole pepper and some palm sugar.
After that, add in fish sauce and lime juice and pound out to mix. Next Add that to the papaya salad, throw in some tomatoes *I used my tiny everglades tomatoes. It's a wild florida tomato. That one in the picture can contend for the world's smallest tomato, but i've grown smaller* Now, mash it all up with the pestle and mix to incorporate the flavor.
Dual action, making tortillas and blackening the fish. Seasoning is paul prudhomme's seafood magic mixed with my pepper salt.
Make the beer batter for the fish and fry the fish
Final post soon to come. I've taken the picture already, just a bit more writeup to do
Dang it G!
Where's your final post?
I want those cheezy taco shell tacos pronto!
Disappoint and we'll talk smack about you for months.
Even worse than black pepper or worse....
SOYRIZO.
Where's your final post?
I want those cheezy taco shell tacos pronto!
Disappoint and we'll talk smack about you for months.
Even worse than black pepper or worse....
SOYRIZO.
Sweet Tacos for TB's Dear Sweet Ma
Taco Shells:
Havarti Cheese
Heat CI in oven to 200F. Once heated, move to stovetop burner set to low. Place a ring mold in the CI then sprinkle finely-shredded havarti inside the ring. Spread the cheese to a thin, even layer before it melts and immediately remove the ring mold. Continue to cook on low to low-medium heat until the bubbling has slowed and the surface appears less glossy than at first. Quickly wrap over a wooden spoon handle to shape.
See the entire shell process in this linked post.
Fruit Taco Filling:
Coconut Rum, Ginger Syrup, Kiwi, Mango, Strawberry, Blackberry, Congo Trinidad powder, Lime Juice.
Chop fruit. Sprinkle on some congo trinidad powder. Drizzle with rum, lime and ginger syrup, then stir to combine. Cover and refrigerate, stirring occasionally. Drain excess liquid before filling taco shells. Once filled, drizzle with chocolate sauce.
Pear Taco Filling:
Pear, Butter, Piloncillo, Ginger Syrup, Cinnamon, Doughlah powder, dried shredded Coconut, Lime Juice
Peel and chop pear. Place in saucepan with other ingredients. Gently heat until butter and piloncillo are melted and pear is soft. Drain excess liquid before filling taco shells. Once filled, drizzle with chocolate sauce.
Chocolate Sauce:
4 squares from Lindt dark chocolate bar
1/4 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 cup whipping cream
dash of salt
congo trinidad powder
Melt the chocolate and butter in a double boiler. Add remaining ingredients. Bring to a boil, stirring constantly, then remove from heat.
One of the cheese shells ready to be shaped:
Mixed fruit filling with ginger syrup, coconut rum, lime juice, and congo trinidad powder, ready to go into the fridge:
The pear filling getting down and brown:
Oooooh YEAH!
Perfect taco for a sunny spring day:
There was going to be a third amigo - a strawberry-chocolate truffle taco, but it went man down. As in, man down on the floor. At least I got to lick the bowl - it was yummmmmy!
Taco Shells:
Havarti Cheese
Heat CI in oven to 200F. Once heated, move to stovetop burner set to low. Place a ring mold in the CI then sprinkle finely-shredded havarti inside the ring. Spread the cheese to a thin, even layer before it melts and immediately remove the ring mold. Continue to cook on low to low-medium heat until the bubbling has slowed and the surface appears less glossy than at first. Quickly wrap over a wooden spoon handle to shape.
See the entire shell process in this linked post.
Fruit Taco Filling:
Coconut Rum, Ginger Syrup, Kiwi, Mango, Strawberry, Blackberry, Congo Trinidad powder, Lime Juice.
Chop fruit. Sprinkle on some congo trinidad powder. Drizzle with rum, lime and ginger syrup, then stir to combine. Cover and refrigerate, stirring occasionally. Drain excess liquid before filling taco shells. Once filled, drizzle with chocolate sauce.
Pear Taco Filling:
Pear, Butter, Piloncillo, Ginger Syrup, Cinnamon, Doughlah powder, dried shredded Coconut, Lime Juice
Peel and chop pear. Place in saucepan with other ingredients. Gently heat until butter and piloncillo are melted and pear is soft. Drain excess liquid before filling taco shells. Once filled, drizzle with chocolate sauce.
Chocolate Sauce:
4 squares from Lindt dark chocolate bar
1/4 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 cup whipping cream
dash of salt
congo trinidad powder
Melt the chocolate and butter in a double boiler. Add remaining ingredients. Bring to a boil, stirring constantly, then remove from heat.
One of the cheese shells ready to be shaped:
Mixed fruit filling with ginger syrup, coconut rum, lime juice, and congo trinidad powder, ready to go into the fridge:
The pear filling getting down and brown:
Oooooh YEAH!
Perfect taco for a sunny spring day:
There was going to be a third amigo - a strawberry-chocolate truffle taco, but it went man down. As in, man down on the floor. At least I got to lick the bowl - it was yummmmmy!
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