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re: Feb Chopped Challenge Results: Champion is: #8 Got Blaze! (Voting is Closed)
Posted on 2/24/14 at 3:09 pm to Fun Bunch
Posted on 2/24/14 at 3:09 pm to Fun Bunch
Entry 5
Wife and I took advantage of the timeline we have for the chopped challenge and my homebrew roots. As soon as the fruit cocktail ingredient was nailed down here's what we did.
I took a can of fruit cocktail, 1 can of crushed pineapple, and a pound of sugar and made some "wine".
Next, we took the wasabi peas and threw them in the food processor. Mixed with sour cream to make sort of a traditional horseradish style steak sauce.
Then we took the cucumbers and cut them as fancy as my knife skills would allow. Hollowed the cucumbers out and stuffed them with the wasabi pea mixture.
The ribeye getting some cast iron love. Salted only on the counter for an hour. Seared each side for 1 minute each, then into the oven for 4 minutes per side at 350.
Then added some wine to the pan that the steak seared in as well as some baby bella mushrooms. Let those simmer until done.
Stacked strips of ribeye on top of the stuffed cucumbers and then topped with the mushroom and wine sauce.
Final Product:
Wife and I took advantage of the timeline we have for the chopped challenge and my homebrew roots. As soon as the fruit cocktail ingredient was nailed down here's what we did.
I took a can of fruit cocktail, 1 can of crushed pineapple, and a pound of sugar and made some "wine".
Next, we took the wasabi peas and threw them in the food processor. Mixed with sour cream to make sort of a traditional horseradish style steak sauce.
Then we took the cucumbers and cut them as fancy as my knife skills would allow. Hollowed the cucumbers out and stuffed them with the wasabi pea mixture.
The ribeye getting some cast iron love. Salted only on the counter for an hour. Seared each side for 1 minute each, then into the oven for 4 minutes per side at 350.
Then added some wine to the pan that the steak seared in as well as some baby bella mushrooms. Let those simmer until done.
Stacked strips of ribeye on top of the stuffed cucumbers and then topped with the mushroom and wine sauce.
Final Product:
1
Posted on 2/24/14 at 3:10 pm to Fun Bunch
Entry 6
Ribeye-Stuffed Grape Leaves w/ Wasabi Hummus and Fruit Cocktail Tzatziki
Started off by mincing an almost frozen ribeye steak.
Added the steak to this mixture of rice, onion, dill and mint and cooked in chicken broth until liquid was absorbed.
I rolled the rice/meat mixture into the grape leaves. Covered bottom of pot with chicken broth, about half way up the leaves, put on lid and steamed for approximately 1 hour.
Made the hummus in a food processor using a large handful of wasabi peas, 1 can of chickpeas (drained), 2 tbsp tahini, juice of one lemon, minced garlic, evoo, soy sauce, ginger powder, salt & pepper. The final texture was in the middle between silky and chunky, which is how I like my hummus.
For the tzatziki sauce I used 2 cucumbers, peeled and diced, and the juice of the canned fruit cocktail plus a couple of the peaches. Also added to the blender greek yogurt, chopped dill, garlic, salt, pepper, lemon juice, olive oil.
Final plate. Garnished with cucumber slices and black olives to give it some texture.
Ribeye-Stuffed Grape Leaves w/ Wasabi Hummus and Fruit Cocktail Tzatziki
Started off by mincing an almost frozen ribeye steak.
Added the steak to this mixture of rice, onion, dill and mint and cooked in chicken broth until liquid was absorbed.
I rolled the rice/meat mixture into the grape leaves. Covered bottom of pot with chicken broth, about half way up the leaves, put on lid and steamed for approximately 1 hour.
Made the hummus in a food processor using a large handful of wasabi peas, 1 can of chickpeas (drained), 2 tbsp tahini, juice of one lemon, minced garlic, evoo, soy sauce, ginger powder, salt & pepper. The final texture was in the middle between silky and chunky, which is how I like my hummus.
For the tzatziki sauce I used 2 cucumbers, peeled and diced, and the juice of the canned fruit cocktail plus a couple of the peaches. Also added to the blender greek yogurt, chopped dill, garlic, salt, pepper, lemon juice, olive oil.
Final plate. Garnished with cucumber slices and black olives to give it some texture.
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