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  1. #41
    FORT Fogey misskitty's Avatar
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    WINNING RECIPE
    Dave & Tiffani's "Moroccan Cubano Pork Sandwich"
    Attachment 16879
    Pork portion of sandwich
    Olive oil
    3 lbs of pork butt, cleaned and de-fatted
    1 cup of Sheeba's special curry blend
    1/2 gallon beef stock
    1 cup date syrup
    2 Maui onions, medium dice
    2 carrots, medium dice
    4 stalks celery, medium dice
    Kosher salt
    black pepper

    Method:
    Clean all pork and cut into cubes. Thoroughly season all sides of each piece with kosher salt and black pepper, then roll in curry powder. Heat aluminum or cast iron sauté pan with olive oil covering the bottom surface for searing. Place seasoned pork onto hot pan and sear all sides of meat and then set aside. Continue adding oil with each batch of pork until finished. Do not rinse pan. You will deglaze this pan and use to build the chutney in later. In separate stock pot or deep sauce pan, add some olive oil and then sweat the mirepoix and then add seared pork and enough beef stock to cover the pieces of pork. Also, add additional salt and pepper and curry powder and cover and cook on medium heat to tenderize/stove-top braise the pork for about 30-45 minutes. Remove from heat and let rest covered for 10 minutes, then remove pieces of pork. Place these pieces of pork in large sauté pan with some olive oil and add additional curry and date syrup and check for seasoning and add salt and pepper as needed. After cooked and seasoned, remove from heat and chop up into small pieces to be used for sandwich.

    Stone Fruit Chutney
    1 tbsp. walnut oil
    2 cups golden raisins
    1 cup sliced dried apricots
    1 cup finely chopped and toasted almonds
    1 Tbsp. Sheeba's curry blend
    2 tsp. cinnamon
    2 tsp. cumin
    2 Tbsp. honey
    1 cup date syrup
    1.5 cups chicken stock
    1 tsp. black pepper
    2 tsp. kosher salt

    Method:
    Place all ingredients into sauce or sauté pan and let all ingredients blend together and reduce until liquid has been absorbed by the dried fruits. Then let rest and season if needed. Spread the chutney on one side of the gordita

    Pickled Carrots and Red Onion
    4 carrots, peeled and sliced this on the bias
    1/2 red onion chopped, sliced into thin strips
    1 cup cider vinegar
    1/2 cup granulated sugar
    kosher salt

    Method:
    Blanch carrots in salted water. Remove and let rest in ice bath. Heat cider vinegar with sugar on the stove top to boil. Then add carrots and onions to the reduced vinegar and sugar mixture and cover and lest rest in the refrigerator for 30 minutes or until cooled then strain the majority of the liquid and set aside

    Other ingredients and assembly:
    6 0z mild white Moroccan cheese, finely crumbled or other mild white cheese like queso fresco
    1 dozen gorditas
    olive oil for gorditas

    Assembly:
    Heat gordita brushed with olive oil on the grill or in a pan on the stove top and then spread with chutney, lay in pieces of pork and top with cheese and pickled carrots and onions for garnish. Think taco here.
    Last edited by misskitty; 06-20-2006 at 05:29 AM.
    Live simply ~ Love generously~ Care deeply~ Speak kindly

  2. #42
    FORT Fogey misskitty's Avatar
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    This was not the winning recipe, however Top Chef provided it as well this week
    ---------------------------------------------------------

    Lee Anne & Stephen's
    "Corn Sope with Char Sui Pork"
    INGREDIENTS (Serves 8)
    Attachment 16881
    PORK
    1 1/2 lbs. - Pork Chop, sliced thin 1/2", center cut
    1 jar - Char Siu Barbecue Marinade
    Vegetable Oil

    AVOCADO CREAM
    1 piece - Ripe Avocado, cored and peeled
    2 Tbsp - Sour Cream
    1 Tbsp - Chili Oil
    Juice of 1 Lime

    SOPES
    3 cups - Masa Harina
    1/2 cup - Lard
    3 Tbsp - Water
    1 cup - Corn Kernels
    Salt and White Pepper

    PICKLED ASIAN SLAW
    6 cups - Water
    2 cups - Rice Vinegar
    4 cups - Sugar
    1 piece - Jicama, julienned
    1/2 head - Green Cabbage, thinly sliced
    2 pieces - Carrot, julienned
    1 piece - Red Onion, julienned
    1 cup - Cilantro, julienned
    3 Tbsp - Sesame Oil
    Salt and Black Pepper


    PREPARATION
    1. Marinate the pork chops in the char siu barbecue sauce, tossing to coat. Cover and refrigerate for at least 1 hour.

    2. Bring the water, vinegar, and sugar to a boil in a large pot. Add the sliced vegetables and cook, stirring, until tender, about 8 minutes. Drain the vegetables and spread on a sheet tray to cool to room temperature. Toss the vegetables in a large bowl with the julienned cilantro and sesame oil. Season to taste with salt and pepper. Refrigerate until needed.

    3. In a food processor, combine the avocado, sour cream, chili oil, and lime juice. Process until smooth, season to taste with salt and pepper. Refrigerate until needed.

    4. In a large bowl, combine the masa harina, lard, water, corn, and a few heavy pinches of salt. Knead the ingredients together until they form a smooth dough. Add more water if the dough is too dry.

    5. Heat a large cast iron skillet or nonstick fry pan over medium high heat. Roll out the masa to 1/4" thick and cut out rounds with a 4" cutter. Fry the masa over dry heat, turning once, eventually reducing the heat to medium low while cooking. Cook on each side for about 3 minutes, until the masa is tender. Set aside to drain on paper towels, and season lightly with salt.

    6. Heat a charcoal grill on high. Season the grill with vegetable oil. Grill the pork chops until cooked through, 2 minutes per side. Allow the pork chops to rest off of the heat for about 5 minutes. Dice the cooked pork 1/4".


    ASSEMBLY
    To serve, warm a sope tart shell briefly in a dry pan. Spoon a tablespoon of avocado cream on top of each sope, then top with some warm chopped char siu pork. Place a few tablespoons of Asian slaw on top and serve immediately.
    Last edited by misskitty; 06-20-2006 at 05:29 AM.
    Live simply ~ Love generously~ Care deeply~ Speak kindly

  3. #43
    Fight Queen corprip's Avatar
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    I think these two recipes really show Tiffani and LeAnne are the top two. Harold has his strengths, but these girls are really impressive. I am ALL OVER the Cubano sandwich. As this is Passover week, no pork for me; but next week, I'm gonna own it.
    "I've got soul, but I'm not a soldier." The Killers.

  4. #44
    FORT Fogey misskitty's Avatar
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    Stephen's "Brunch Brioche Sandwich"
    Attachment 17042
    Ingredients
    2 Slices of Brioche, toasted
    1 Sunnyside up Egg
    1 oz. Shaved Fennel
    1/2 oz. Diced Plantains, caramelized
    1/2 oz. Diced Mango, caramelized
    1 Slice of Manchego Cheese
    1 Slice of Proscuitto, crisped

    Procedure
    1. On brioche, place egg and cheese.
    2. Mix fennel, plantain, mango and place on top.
    3. Top with proscuitto and other slice of brioche.
    Last edited by misskitty; 06-20-2006 at 05:29 AM.
    Live simply ~ Love generously~ Care deeply~ Speak kindly

  5. #45
    FORT Fogey misskitty's Avatar
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    Dave's "Brunch Brioche Sandwich"
    Attachment 17043
    Ingredients
    2 Tbsp. unsalted butter
    2 slices sourdough bread
    8 slices thin sliced black forest ham
    4 slices pecorino toscano
    2-3 Tbsp. grape jam
    ½ large shallot, brunoise
    4 oz. shitake mushrooms, small dice
    4 oz. cremini mushrooms, small dice
    4 strips of apple wood bacon
    ½ roasted red pepper, small dice
    Kosher salt
    black pepper
    sugar

    Procedure
    Cook strips of bacon in sauté pan until cooked thoroughly, then remove from pan and chop in small pieces. Add chopped mushrooms to bacon fat along with shallots and cook heavily then add chopped bacon to the mushroom duxelle along with the chopped red pepper and heat through and season with salt and pepper. Butter bread and toast in pan on stove top separately. Once heated, place ham and cheese on one side of bread, then spread mushroom mixture on top of and spread grape jam on the other side of bread, then cover with lid and heat on medium heat until cheese is melted through. Remove from heat and slice on the bias and serve with red seedless grapes.
    Last edited by misskitty; 06-20-2006 at 05:29 AM.
    Live simply ~ Love generously~ Care deeply~ Speak kindly

  6. #46
    FORT Fogey misskitty's Avatar
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    Attachment 17073
    Lee Anne's Amuse Bouche:
    "Lobster Spring Roll, Soup Dumpling, Oyster with Sabayon"

    Ingredients

    1 Spring roll wrapper
    1 oz lobster
    1 Shiitake, sliced
    Canola Oil or Frying
    1 Wonton Skin
    1/2 oz. Dashi Soup
    1 Pinch gelatin
    1 Oyster
    1 Egg Yolk
    1/4 tsp. yuzu juice

    Procedure

    Wrap lobster and shiitake in spring roll wrapper and fry until golden brown.
    Mix soup with gelatin and let set in fridge for 2 hours. Wrap with wonton skin and steam for 2 minutes.
    Whip egg yolk over low heat with yuzu until thickened. Place on oyster and torch until light brown.
    Last edited by misskitty; 06-20-2006 at 05:29 AM.
    Live simply ~ Love generously~ Care deeply~ Speak kindly

  7. #47
    FORT Fogey misskitty's Avatar
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    Attachment 17074
    Dave's Prawn Bruschetta

    Ingredients
    4 oz peeled and de-veined prawns or shrimp
    1 cup chicken stock
    juice from one lemon
    juice from one tangerine
    1 Tbsp. unsalted butter
    1 tsp. vanilla
    1 tsp. honey
    1 tsp. dried ginger
    2 tsp. kosher salt
    1tsp. black pepper

    Method:
    Heat all ingredients except for shrimp in stock pot or small pan. This is your poaching liquid for the shrimp. Once liquid has come to boil, remove from heat and drop shrimp in hot liquid until opaque, then remove and set in ice bath. Remove and then finely chop and check for seasoning.

    Egg roll wrappers
    1 egg roll wrapper, cut with 2 inch ring cutter into small circles
    1 cup peanut oil, heated to 360 degrees to cook wrappers

    Method:
    Heat oil to 360 and then quickly fry up the round discs of egg roll wrappers. Set on paper towels to drain.

    Edamame spread
    4 oz edamame beans
    2 oz heavy mfg cream
    1 tsp. kosher salt

    Method:
    Place all ingredients into food processor and blend until smooth. This will be the spread on the lower level of the bruschetta.

    Other ingredients
    1 grape tomato, thinly sliced

    Assembly:
    Spread edamame paste on one piece of round egg roll wrapper. Then layer with next round and top with shrimp mixture and garnish with 2 thin slices of grape tomato and serve cool or room temperature.
    Last edited by misskitty; 06-20-2006 at 05:29 AM.
    Live simply ~ Love generously~ Care deeply~ Speak kindly

  8. #48
    FORT Fogey misskitty's Avatar
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    Attachment 17075
    Stephen's Canapé for Scott & Scott:
    "Skewer of Prawn Escabeche, Pickled Radish, Grilled Scallion, and Tangerine"

    Ingredients
    1 Prawn
    1 Slice of Radish
    1 oz. Rice Wine Vinegar
    1 Tangerine
    1 Scallion End, grilled
    1 tsp. olive oil
    1 Mint leaf, chiffonade
    Salt and Pepper to taste

    Procedure

    Marinate prawn with tangerine, olive oil and mint.
    Marinate radish in vinegar.
    Skewer prawn, radish, and scallion.
    Last edited by misskitty; 06-20-2006 at 05:29 AM.
    Live simply ~ Love generously~ Care deeply~ Speak kindly

  9. #49
    FORT Fogey misskitty's Avatar
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    Attachment 17076
    Lee Anne's "Wong's Shrimp Toast"

    Scallop Mousse
    1 lb. Scallops, cleaned
    1/2 lb. Butter, softened to room temperature
    Salt to taste
    6 Tbs. Light Soy Sauce
    6 Tbs. Shaoxing Rice Wine

    In a food processor blend the shrimp and butter with a little salt until well homogenized. The mousse should be fairly smooth, no visible chunks of shrimp or butter. Be careful not to process too long, or the shrimp will begin to cook from the friction of the blade.

    Once the mousse has been formed, turn the food processor back on and add in the soy sauce and shaoxing. Process until well blended.

    Test the seasoning of the mousse by poaching a quenelle in simmering water. Adjust seasoning to taste (i.e. more salt, white pepper, more soy, pinch of sugar). Keep mousse refrigerated, but allow to soften before folding in additional ingredients.

    Shrimp Toast
    Scallop Mousse recipe (above), softened
    3 lb. Raw Shrimp, small dice
    2 cups Waterchestnut, small dice
    2 cups Scallion, thinly sliced crosswise, whites and greens
    Salt and pepper
    1 loaf White Bread, denser and drier, preferably
    Sesame Seeds, raw
    Oil for deep frying

    Combine the softened mousse with the shrimp, waterchestnuts, and scallion. Mix well with a spatula. Test for seasoning by poaching a quenelle.
    Cut the crusts off the side of the bread slices, using half of the loaf (try to use the largest square shaped pieces). Cut those pieces in half. You should have small rectangles. Allow the bread slices to dry out a little at room temperature so the bread will stiffen up.

    Use a piping bag if you can. Pipe about 1/4 cup of shrimp mix onto each piece of bread. Using an offset spatula, pave the mixture smooth to cover the bread, evening off corners and sides. Mixture should stand a little less than 1/2" thick on the bread. Dip the finished pieces in sesame seeds (just the top). Use the offset spatula to clean the sides again. Refrigerate until needed. The shrimp toast may be frozen also.

    Preheat the deep frying oil to 350°F. Deep fry the shrimp toast in small batches until a deep golden brown and the shrimp are cooked, about 3 minutes. Drain on towels, season with salt, serve immediately.
    Last edited by misskitty; 06-20-2006 at 05:29 AM.
    Live simply ~ Love generously~ Care deeply~ Speak kindly

  10. #50
    Picture Perfect SnowflakeGirl's Avatar
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    Thanks for posting those recipes, MissKitty. Although, I have a mad craving for Lee Anne's shrimp toast now!
    Sending good vibes and warm fuzzies your way..., SnowflakeGirl
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