- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Marched Chopped Challenge Results. Winner is Entry 2, Got Blaze
Posted on 4/1/14 at 9:02 am
Posted on 4/1/14 at 9:02 am
CHAMPION IS: Got Blaze, Entry #2
We only have two entries.
Just vote for either 1 or 2. The one with the most votes wins. I will close voting on Thursday morning
I will post the entries in the next two posts. Thanks.
We only have two entries.
Just vote for either 1 or 2. The one with the most votes wins. I will close voting on Thursday morning
I will post the entries in the next two posts. Thanks.
This post was edited on 4/3/14 at 12:11 pm
9
Posted on 4/1/14 at 9:02 am to Fun Bunch
Entry 1
Sesame seared tuna on fried pasta with avocado wasabi, togarashi, tangerine reduction, and jalapeno powder.
Marinated sashimi grade tuna in soy sauce, coated in sesame seeds and seasoning, seared lightly.
Thinly slice.
Mixed avocado with horseraddish for an avocado "wasabi".
Reduced fresh squeezed tangerine juice with sugar for 30 minutes.
Stack and plate. Garnish with the tangerine reduction. Sprinkle tuna with togarashi, and sprinkle reduction with pulsed and dried jalapeno.
Sesame seared tuna on fried pasta with avocado wasabi, togarashi, tangerine reduction, and jalapeno powder.
Marinated sashimi grade tuna in soy sauce, coated in sesame seeds and seasoning, seared lightly.
Thinly slice.
Mixed avocado with horseraddish for an avocado "wasabi".
Reduced fresh squeezed tangerine juice with sugar for 30 minutes.
Stack and plate. Garnish with the tangerine reduction. Sprinkle tuna with togarashi, and sprinkle reduction with pulsed and dried jalapeno.
Posted on 4/1/14 at 9:03 am to Fun Bunch
Entry 2
March Food Challenge
Yellowfin Tuna ceviche served in deep fried pasta shells with reduced tangerine glaze and avocado salsa
main ingredients:
- jumbo pasta shells
- tangerine
- avocado
- tuna steak
I also used cilantro, S&P, fish fry, EVOO, sriracha, purple onion, and jalapeno for plating.
Tuna, avocado, and tangerine were diced, as I minced the onion and finely chopped the cilantro.
All above items were placed in a bowl as I added EVOO, dash of salt, fresh cracked black peppercorn, and the juice from 2 tangerines. Placed in the refrigerator to chill and marinate for 30 minutes.
I then boiled the pasta shells in seafood boil seasoning for a spicy flavor. Once done, I immediately coated the shells with fish fry, positioned a toothpick to keep them open, and deep fried them until golden brown. This formed a small bite size bowl. Texture resembled a fortune cookie or waffle cone "crunch".
As the mini pasta bowls were set aside to cool and drain any excess oil, I began making the 2 dipping sauces.
Over a high heat, I reduced fresh tangerine juice and added some red pepper flakes. After 4-5 minutes, the tangerine glaze had thickened up and was ready for presentation.
I then took a whole ripe avocado which was cut up and placed in a food processor. I added some chopped cilantro, half of jalapeno, dash of salt for taste, teaspoon and red wine vinegar, and puree'd the mixture. I slowly added water until achieving the desired consistency for the avocado salsa.
The tuna ceviche mixture was spooned into the fried pasta shells. Tangerine glaze and avocado salsa were added for dipping and smeared onto plate. Sliced jalapenos, sriracha sauce, and more cilantro were the final plating touches.
The crunchy pasta shells were a unique compliment to the soft, melt in your mouth citrus flavored tuna ceviche. Enjoy ....
March Food Challenge
Yellowfin Tuna ceviche served in deep fried pasta shells with reduced tangerine glaze and avocado salsa
main ingredients:
- jumbo pasta shells
- tangerine
- avocado
- tuna steak
I also used cilantro, S&P, fish fry, EVOO, sriracha, purple onion, and jalapeno for plating.
Tuna, avocado, and tangerine were diced, as I minced the onion and finely chopped the cilantro.
All above items were placed in a bowl as I added EVOO, dash of salt, fresh cracked black peppercorn, and the juice from 2 tangerines. Placed in the refrigerator to chill and marinate for 30 minutes.
I then boiled the pasta shells in seafood boil seasoning for a spicy flavor. Once done, I immediately coated the shells with fish fry, positioned a toothpick to keep them open, and deep fried them until golden brown. This formed a small bite size bowl. Texture resembled a fortune cookie or waffle cone "crunch".
As the mini pasta bowls were set aside to cool and drain any excess oil, I began making the 2 dipping sauces.
Over a high heat, I reduced fresh tangerine juice and added some red pepper flakes. After 4-5 minutes, the tangerine glaze had thickened up and was ready for presentation.
I then took a whole ripe avocado which was cut up and placed in a food processor. I added some chopped cilantro, half of jalapeno, dash of salt for taste, teaspoon and red wine vinegar, and puree'd the mixture. I slowly added water until achieving the desired consistency for the avocado salsa.
The tuna ceviche mixture was spooned into the fried pasta shells. Tangerine glaze and avocado salsa were added for dipping and smeared onto plate. Sliced jalapenos, sriracha sauce, and more cilantro were the final plating touches.
The crunchy pasta shells were a unique compliment to the soft, melt in your mouth citrus flavored tuna ceviche. Enjoy ....
Posted on 4/1/14 at 9:17 am to Fun Bunch
Congrats to the two contestants.
Hate to see the low participation.
I'm curious how hot that horseradish-avocado mixture was.
Both look good!
Hate to see the low participation.
I'm curious how hot that horseradish-avocado mixture was.
Both look good!
Posted on 4/1/14 at 9:20 am to Fun Bunch
damn both look really good, but that tuna in #1 i think puts it over the top, so
#1
#1
Posted on 4/1/14 at 9:24 am to Fun Bunch
damn strong showings but i got to go with 1
Posted on 4/1/14 at 9:41 am to Fun Bunch
#2
Posted on 4/1/14 at 9:42 am to Dire Wolf
I go with #2, but they both look great. #2 plated much better.
Posted on 4/1/14 at 9:44 am to Fun Bunch
Really hard to pick a clear winner but I'm gonna go with 2. The color of the dish was the deciding factor. I would love to eat both.
Posted on 4/1/14 at 9:44 am to pmacneworleans
Dat ceviche doeeee. #2
Posted on 4/1/14 at 9:44 am to Fun Bunch
Sucks that there weren't many participants. Wonder what the deterrent was this month?
Either way .. both these look damn tasty and well thought-out and executed. Close call for me, but in the end I think I would rather eat #2 so it gets my vote.
Either way .. both these look damn tasty and well thought-out and executed. Close call for me, but in the end I think I would rather eat #2 so it gets my vote.
Posted on 4/1/14 at 9:54 am to Rohan2Reed
ill vote #2
not a huge fan of both providing the sauces flat on the plate given the nature of the fried pasta with stuff on top/in. just my opinion the both may have missed functionality for style there.
not a huge fan of both providing the sauces flat on the plate given the nature of the fried pasta with stuff on top/in. just my opinion the both may have missed functionality for style there.
Posted on 4/1/14 at 10:01 am to NoSaint
2
Posted on 4/1/14 at 10:10 am to Fun Bunch
My plan was to do something close to #1 except use the ground pasta as the coating instead of sesame seeds. Not sure I would want a crunch from the crust on the tuna and with the pasta sheet.
My vote is for #2.
My vote is for #2.
Posted on 4/1/14 at 10:19 am to Oenophile Brah
damn, halve the size of the tuna dice in the ceviche and it's a clear winner. I'm just need smaller pieces. Because of that..
my vote goes to #1.
my vote goes to #1.
Posted on 4/1/14 at 10:25 am to papz
I feel like such an arse for saying ceviche now 
2 was the better dish, IMO. Look like 1 had the better piece of meat. Gonna still go with 2.
2 was the better dish, IMO. Look like 1 had the better piece of meat. Gonna still go with 2.
Posted on 4/1/14 at 10:29 am to Fun Bunch
both entries look great! My vote is for #2
This post was edited on 4/1/14 at 10:30 am
Posted on 4/1/14 at 10:30 am to Fun Bunch
#2
Both look nice.
Could have a tie and it wouldn't bother me.
To both entries
Both look nice.
Could have a tie and it wouldn't bother me.
To both entries 
Posted on 4/1/14 at 10:33 am to Fun Bunch
both look great but i'm going with #2.
curious about fried pasta shells. never tried it before.
curious about fried pasta shells. never tried it before.
Posted on 4/1/14 at 10:41 am to Coater
quote:
curious about fried pasta shells. never tried it before.
Agreed. I thought about participating but the only thing I could come up with was a tuna guacamole with fried pasta "chips" for dipping.
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News