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Posted on 7/18/23 at 4:05 pm to HoustonChick86
quote:
Season the chicken, duh.
Not sure why, but i found this quite funny.
Let the hatin begin!
Posted on 7/18/23 at 5:12 pm to Saskwatch
quote:
I love that shiz
Same. My wife used to work in a Lebanese restaurant and she introduced me to it.
Now I keep some on hand pretty much 24/7. And it's really cheap and easy to make.
Posted on 7/18/23 at 5:14 pm to SkintBack
quote:
Looks fantastic! I think I could eat that whole pot of dip.
I tried... it was a pound of cheese plus all the garlic. I failed, but put a solid dent in it.
Posted on 7/18/23 at 5:33 pm to Darla Hood
Roasted Tomato/Garlic, Sweet Corn, and Brie Empanadas (with roasted garlic-lavender cream sauce)
Prep the garlic and tomatoes to be roasted. My garlic was kinda huge, so fortunately I had some older cloves to do as well.
Oil, seasonings, herbs for coating
Into the oven they go. Sweet corn, cut off the cob.
I got a variety of options, but ended up only using the pie crust one.
Tomatoes finished in the oven. Garlic going a bit more.
Prep the sauce and the filling. There's numerous roasted garlic cloves going into both. Mash them up good.
Top with sauce and some fresh greens.
These were great. The rich melted brie, and heavy cream, and the copious amounts of lavender played perfectly with the acidic tomato and the flavorful roasted garlic in every layer.
[/img]
Prep the garlic and tomatoes to be roasted. My garlic was kinda huge, so fortunately I had some older cloves to do as well.
Oil, seasonings, herbs for coating
Into the oven they go. Sweet corn, cut off the cob.
I got a variety of options, but ended up only using the pie crust one.
Tomatoes finished in the oven. Garlic going a bit more.
Prep the sauce and the filling. There's numerous roasted garlic cloves going into both. Mash them up good.
Top with sauce and some fresh greens.
These were great. The rich melted brie, and heavy cream, and the copious amounts of lavender played perfectly with the acidic tomato and the flavorful roasted garlic in every layer.
[/img]
Posted on 7/18/23 at 5:37 pm to LouisianaLady
Yum! Everything looks amazing so far.
Posted on 7/18/23 at 5:58 pm to LSUBoo
Petite Filet with Smoked Garlic and Bone Marrow Butter and Garlic Hasselback Potatoes.
I know. Steak and Potatoes...
I started by smoking the bone marrow bones and some garlic for about 40 minutes at 300ish. This is about 10 minutes in.
Done.
I pureed the garlic, bone marrow, and some fresh rosemary. I added in 6 oz of softened butter. I used salted butter, so I didn't add any additional salt. I rolled it into a log and put it into the fridge. This shite is gold...
I took two grass-fed filet mignons and spiral cut them sna pounded them out thinner. I created 4 slices and slathered them with bone marrow butter.
I rolled each slice and tied them up to make 4 small "petite" filets.
I sliced some potatoes hasselback hasselback style and basted them in garlic butter and rosemary and tossed them in the oven.
I seared the steaks on high heat for a couple minutes on each side.
I finished the steaks on the grill and served the medium rare after drizzling a little of the pan juices over the steak and some garlic butter over the Hassleback potatoes.
Tastes like it sounds: smoky, garlicky, and rich. Very tender because it's filet...
I know. Steak and Potatoes...
I started by smoking the bone marrow bones and some garlic for about 40 minutes at 300ish. This is about 10 minutes in.
Done.
I pureed the garlic, bone marrow, and some fresh rosemary. I added in 6 oz of softened butter. I used salted butter, so I didn't add any additional salt. I rolled it into a log and put it into the fridge. This shite is gold...
I took two grass-fed filet mignons and spiral cut them sna pounded them out thinner. I created 4 slices and slathered them with bone marrow butter.
I rolled each slice and tied them up to make 4 small "petite" filets.
I sliced some potatoes hasselback hasselback style and basted them in garlic butter and rosemary and tossed them in the oven.
I seared the steaks on high heat for a couple minutes on each side.
I finished the steaks on the grill and served the medium rare after drizzling a little of the pan juices over the steak and some garlic butter over the Hassleback potatoes.
Tastes like it sounds: smoky, garlicky, and rich. Very tender because it's filet...
This post was edited on 7/18/23 at 6:13 pm
Posted on 7/18/23 at 6:12 pm to LouisianaLady
That shite looks delectable.
Posted on 7/18/23 at 6:21 pm to LSUBoo
Not sure how to pick a number one here. All look amazing.
Posted on 7/18/23 at 7:15 pm to LSUEnvy
I am resigned to last place, so that should make it easier for you.
Who doesn’t want hummus made out of cauliflower?
Who doesn’t want hummus made out of cauliflower?
Posted on 7/18/23 at 7:30 pm to Darla Hood
Since I could not make one for this challenge, I’ll share a garlic recipe I had in a previous challenge for fun. (Do not enter the competition, it’s a repeat)
Here’s the liverwurst with roasted garlic I made for another challenge. The roasted garlic really enhanced the flavor and added something extra to the meat.
1 pound pork liver
2 pounds pork meat
2 pounds pork fat
6 teaspoons salt
2 teaspoons black pepper
2 teaspoons marjoram
1 teaspoon cardamom
1 onion
Roasted garlic, about 10 cloves
Meat was ground, then mixed with the ingredients and emulsified, stuffed into casings and cooked.
Here’s the liverwurst with roasted garlic I made for another challenge. The roasted garlic really enhanced the flavor and added something extra to the meat.
1 pound pork liver
2 pounds pork meat
2 pounds pork fat
6 teaspoons salt
2 teaspoons black pepper
2 teaspoons marjoram
1 teaspoon cardamom
1 onion
Roasted garlic, about 10 cloves
Meat was ground, then mixed with the ingredients and emulsified, stuffed into casings and cooked.
Posted on 7/18/23 at 7:46 pm to Darla Hood
Black Garlic Salsa Negra with Flank Steak and homemade Guacamole.
I started with a bulb of black garlic. It went in the salsa negra, refried beans, and the fresh guac.
Into the beans
Next was the salsa negra
Then the Flank Steak hit the griddle
Rested and sliced
Plated and ready to eat. Not fancy, but pretty damn delicious.
I started with a bulb of black garlic. It went in the salsa negra, refried beans, and the fresh guac.
Into the beans
Next was the salsa negra
Then the Flank Steak hit the griddle
Rested and sliced
Plated and ready to eat. Not fancy, but pretty damn delicious.
This post was edited on 7/18/23 at 7:49 pm
Posted on 7/18/23 at 8:42 pm to Lambdatiger1989
Black garlic sweet potato soup and caprese salad with a black garlic balsamic vinegar
Last min dish. I saw black garlic in an earlier comp and been wanting to try it, it’s delicious on its own. I grabbed my container off Amazon and then didn’t do anything
Coat the sweet potato in oil, roast in the oven at 400 for 40min, and peal. Cook a white onion down and then add the black garlic (I did about 4 bulbs). Salt, pepper, cumin, ginger and oregano. Dump in the sweet potatoes and add a can of coconut milk and a cup of vegetable stock. Blended with an immersion blender.
For the balsamic vinegar I’d had about ? cup evoo, cpl tbs date paste, balsamic viniger, 2 black garlic pods, salt and hit it with the stick blender. Sliced up some heirloom and Roma tomatoes, mozzarella and a little bit of sweet basil.
Not a lot of pics this time
Last min dish. I saw black garlic in an earlier comp and been wanting to try it, it’s delicious on its own. I grabbed my container off Amazon and then didn’t do anything
Coat the sweet potato in oil, roast in the oven at 400 for 40min, and peal. Cook a white onion down and then add the black garlic (I did about 4 bulbs). Salt, pepper, cumin, ginger and oregano. Dump in the sweet potatoes and add a can of coconut milk and a cup of vegetable stock. Blended with an immersion blender.
For the balsamic vinegar I’d had about ? cup evoo, cpl tbs date paste, balsamic viniger, 2 black garlic pods, salt and hit it with the stick blender. Sliced up some heirloom and Roma tomatoes, mozzarella and a little bit of sweet basil.
Not a lot of pics this time
Posted on 7/18/23 at 8:50 pm to Roy Curado
quote:
Why are these submission threads so short on time? Why not make them longer. I don't log onto TD everyday so I could easily miss this one.
Yo can make your dish at anytime between the time the ingredient is announced and submission. Just take photos and than submit. Plenty of time.
Posted on 7/18/23 at 8:52 pm to SkintBack
Go ahead and crown skintback
The rookie smoked the veterans
The rookie smoked the veterans
Posted on 7/18/23 at 8:54 pm to RockyMtnTigerWDE
You all did an amazing job. Not a dish that doesn’t look real good. Well done folks.
Posted on 7/19/23 at 6:30 am to LouisianaLady
quote:
LouisianaLady
Was plating this when we stopped by to drop off some fish. We came home smelling of the sauce….oh my, did her dish look and smell fantastic. Pictures don’t do it justice.
Posted on 7/19/23 at 7:23 am to More beer please
quote:I remade the pitas and added a link and my substitutions in my post.
Darla can you post the recipe for the pita?
Posted on 7/19/23 at 7:48 am to LSUEnvy
quote:
Not sure how to pick a number one here. All look amazing.
I think it's LL's to lose at this point
Posted on 7/19/23 at 8:05 am to LSUBoo
(basic middle eastern garlic sauce with only three ingredients)
This is how I think Albasha makes the salad dressing but, with a little more seasoning.
This is how I think Albasha makes the salad dressing but, with a little more seasoning.
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