Iron Chef Matt Presents Three Dishes!
The Iron Chef Cook Off went down tonight in West Linn, OR. Here's a quick recap of ingredients and dishes.
The required ingredients were as follows:
- mango
- chicken
- cocoa powder
- havarti cheese
- potatoes
- tomatoes
My quick three dishes:
Appetizer:
- Mini BLTs with fried havarti cheese
These were a hit and won me "best side dish/appetizer". Stuck the cheese in the freezer to get it real nice, cold and hard for frying. Cut sourdough into half-slices, without the crust. They were all identical and the perfect few bites. Went with the regular BLT recipe, subbing spinach for lettuce. As far as secret ingredients, killed two birds with one stone. And who can't resist bacon and fried cheese?!?
Main:
- Chicken breast stuffed with Mango salsa and oven potatoes
Overcooked the chicken a little bit and the potatoes didn't turn out as crisp as I had hoped. They were red potatoes instead of russets, which I am used to. Not my best dish. Should have stuffed the chicken with cheese and covered with the mango-basil salsa. Oh well. Lesson learned.
Dessert:
- Mini Mochas
I was having a hard time figuring out what to do with the cocoa powder. Never really used it before and I didn't want to put it on the chicken (maybe I should have in hindsight!). Mini Mochas came to the rescue. Whipped up some espresso and added some sugar (a decent amount) and cocoa powder. Then heated up some half and half and milk, added it all together and divided them into five mini espresso cups. Placed them on a plate and sprinkled paprika (for color only) onto the plate for presentation points. It was actually a nice complement to the meal and good use of the ingredient. I was pleased, especially since I made it up as I was going along.
And the winner is...
ME! By one, literal point. Out of over 300 points. Apparently I am good in the miniature (BLTs and mochas), while struggling in the main dish. That's what saved me.
Things learned:
preparing three dishes, creatively, in under an hour (which didn't quite happen) is very hard. Especially with just two burners. Lots of running around, a few minor burns and hopefully no cross contamination from the chicken ;) And a huge mess afterwards.
Also, fried cheese is freaking delicious! It was the first time I had fried cheese and it turned out pretty well. Add it to my BLT anytime! A nice little trick/technique to wow the judges, I think.
My gracious opponent, Danielle, wowed us with some bananas foster after we had all eaten the different dishes. Great stuff! If you weren't here, you missed out!
Thursday, August 14, 2008
Wednesday, August 13, 2008
BV Napa Cabernet and Apple Cider, plus Stir Fry
BV Napa Cabernet 2005 $17:
- Real nice dark color, pretty in the glass. Solid dark cherries on the nose, followed through in the mouth. It's got a little bit of extra on there, maybe a hint of oakiness or chocolate. It's enjoyable all around. A solid bottle of wine. It goes for around $17. If it were $14 I would recommend it all the time, but getting so close to the other $20 bottles (Simi, Clos Reserve, Franciscan, Martini Napa) I think you can upgrade to more complexity for those extra few bucks.
Douche' de Loungeville (Hard) Cider $7:
- Made from apples from Normandy, France. Real pretty golden color. 4% alcohol, so no zinger here. Finishes quite dry with a decent finish. A nice change of pace. Try it with anything that goes with apples (like the pork chops I prepared below!).
Douche' de Loungeville (non-hard) Cider $7:
- Once again, real pretty golden color on this. Noticeably more sweet than the hard cider, but not cloying sweet. Definitely more enjoyable than Martinelli's Cider, which I find to be overly sweet. It's a nice change of pace, indeed.
In other wine/food adventure related news: I got another cast iron pan! This one is a 10", flat, round skillet, as opposed to our current square 10" with grill marks. I'm quick becoming a fan of cast iron pans. Their great heat distribution, stove top to oven portability and natural non-stick qualities make the Iron Chef in me giddy. Broke it in tonight by working up some homemade pork stir fry. Excellent... Recipe follows (thanks to Albert, the China Chef at Safeway for the tips along the way!):
Pork Stir Fry, ala Albert:
2 tablespoons Cornstarch, divided
Sliced pork, thin - from pork chop or loin
8 oz. frozen stir fry veggies
cup of white wine (I use dry vermouth) or chicken broth
1/3 cup soy sauce
1 tablespoon black bean paste
1/2 tablespoon sugar
salt, pepper
2 tablespoons vegetable oil
2 teaspoons minced ginger
3-5 minced cloves garlic
Heat the oil in a cast iron pan over medium-high heat. Meanwhile, toss pork with 1 tablespoon cornstarch and season with salt and pepper. When oil reaches temperature, toss pork in and brown. Don't worry about cooking all the way through, just brown it well on both sides. Once browned, remove from pan and set aside.
Throw veggie mix into the hot pan. Meanwhile, mix white wine or chicken broth, soy sauce sugar and remaining tablespoon of cornstarch. Mix well. After about 2 minutes, add the garlic, ginger and black bean paste to the side of the pan and let sizzle to bring out flavors. After 2 minutes more, when veggies are cooked through and crisp, add the liquid and mix well. Keep over heat, stirring frequently to avoid burning. 1-2 minutes later, you've should have a nice sauce consistency. Serve over rice and enjoy!
Top Tip:
When I was picking Albert's brain about stir fry he gave me the following advice. The worst thing you can do is overcook the vegetables. It makes a big difference and those frozen veggies cook up surprisingly fast in a well heated skillet.
- Real nice dark color, pretty in the glass. Solid dark cherries on the nose, followed through in the mouth. It's got a little bit of extra on there, maybe a hint of oakiness or chocolate. It's enjoyable all around. A solid bottle of wine. It goes for around $17. If it were $14 I would recommend it all the time, but getting so close to the other $20 bottles (Simi, Clos Reserve, Franciscan, Martini Napa) I think you can upgrade to more complexity for those extra few bucks.
Douche' de Loungeville (Hard) Cider $7:
- Made from apples from Normandy, France. Real pretty golden color. 4% alcohol, so no zinger here. Finishes quite dry with a decent finish. A nice change of pace. Try it with anything that goes with apples (like the pork chops I prepared below!).
Douche' de Loungeville (non-hard) Cider $7:
- Once again, real pretty golden color on this. Noticeably more sweet than the hard cider, but not cloying sweet. Definitely more enjoyable than Martinelli's Cider, which I find to be overly sweet. It's a nice change of pace, indeed.
In other wine/food adventure related news: I got another cast iron pan! This one is a 10", flat, round skillet, as opposed to our current square 10" with grill marks. I'm quick becoming a fan of cast iron pans. Their great heat distribution, stove top to oven portability and natural non-stick qualities make the Iron Chef in me giddy. Broke it in tonight by working up some homemade pork stir fry. Excellent... Recipe follows (thanks to Albert, the China Chef at Safeway for the tips along the way!):
Pork Stir Fry, ala Albert:
2 tablespoons Cornstarch, divided
Sliced pork, thin - from pork chop or loin
8 oz. frozen stir fry veggies
cup of white wine (I use dry vermouth) or chicken broth
1/3 cup soy sauce
1 tablespoon black bean paste
1/2 tablespoon sugar
salt, pepper
2 tablespoons vegetable oil
2 teaspoons minced ginger
3-5 minced cloves garlic
Heat the oil in a cast iron pan over medium-high heat. Meanwhile, toss pork with 1 tablespoon cornstarch and season with salt and pepper. When oil reaches temperature, toss pork in and brown. Don't worry about cooking all the way through, just brown it well on both sides. Once browned, remove from pan and set aside.
Throw veggie mix into the hot pan. Meanwhile, mix white wine or chicken broth, soy sauce sugar and remaining tablespoon of cornstarch. Mix well. After about 2 minutes, add the garlic, ginger and black bean paste to the side of the pan and let sizzle to bring out flavors. After 2 minutes more, when veggies are cooked through and crisp, add the liquid and mix well. Keep over heat, stirring frequently to avoid burning. 1-2 minutes later, you've should have a nice sauce consistency. Serve over rice and enjoy!
Top Tip:
When I was picking Albert's brain about stir fry he gave me the following advice. The worst thing you can do is overcook the vegetables. It makes a big difference and those frozen veggies cook up surprisingly fast in a well heated skillet.
Wednesday, August 6, 2008
Pork chop extravaganza!
All this Iron Chef talk has sparked the gourmet holed up in my head to peak out and want to get back into the mix. Since I had a few moments during work (slower Wednesday) I started making a shopping list. Like most shopping lists I make I end up only getting half of the things on it. My grocery list isn't so much a list but a brainstorm. I write down all the ingredients I think I might need to create a couple of different dishes and then depending on the sales and my whim I whittle it down. Here's what come together tonight.
Pan Fried Pork Chop Stuffed with Havarti, Fresh Basil and Carmelized Onion with Port Sauce:
Double breaded the chop in a mix of flour and breadcrumbs. Stuffed it with about a slice of Havarti (which melts beautifully), fresh basil and caramelized onion. Threw it in the cast iron skillet on high heat for just a couple minutes a side, until nice and browned. Then it's into the oven at 400 degrees for about 10 - 12 minutes.
After pulling the chops out of the oven I made a port sauce. Poured some (cheap) port into the skillet, scraping up the little bits. After the sauce has reduced a bit I threw in a tablespoon or two of butter and whisked. This helps bring the sauce together a bit.
Served with roasted potatoes and carrots, it turned out to be a proper dinner! I'm all about browning the meat on high in the cast iron and then finishing it in the oven. You should try it if you haven't already! It really helps to not overcook the meat.
Had it with the H3 Columbia Crest Merlot. I've discussed it before, so I won't do the whole redux thing here. I'm really here to talk about the food. And I've done that. So until next time...
Peace Love and Chicken Grease,
Matt
Pan Fried Pork Chop Stuffed with Havarti, Fresh Basil and Carmelized Onion with Port Sauce:
Double breaded the chop in a mix of flour and breadcrumbs. Stuffed it with about a slice of Havarti (which melts beautifully), fresh basil and caramelized onion. Threw it in the cast iron skillet on high heat for just a couple minutes a side, until nice and browned. Then it's into the oven at 400 degrees for about 10 - 12 minutes.
After pulling the chops out of the oven I made a port sauce. Poured some (cheap) port into the skillet, scraping up the little bits. After the sauce has reduced a bit I threw in a tablespoon or two of butter and whisked. This helps bring the sauce together a bit.
Served with roasted potatoes and carrots, it turned out to be a proper dinner! I'm all about browning the meat on high in the cast iron and then finishing it in the oven. You should try it if you haven't already! It really helps to not overcook the meat.
Had it with the H3 Columbia Crest Merlot. I've discussed it before, so I won't do the whole redux thing here. I'm really here to talk about the food. And I've done that. So until next time...
Peace Love and Chicken Grease,
Matt
Tuesday, August 5, 2008
Upcoming Iron Chef Cook-off!
A Iron Chef competition is in the works with one of my roommates, Danielle. Consequently I've been reading up on different cooking magazines, cooking books and mentally planning meals the last week. What are my strengths? What are my weaknesses? How could I work the things that I do well into the competition, which will invariably involve multiple servings of the same dish (i.e. translating a big pizza into separate appetizers)? for your enjoyment...
Strengths:
- I think I am a decent cook overall. I've picked up a couple of techniques that I think can help win over a crowd. One dish I will probably try to work in is a type of stuffed chicken breast. The great thing is you can stuff it with just about anything. I find the trick is browning it in a skillet on both sides and then finishing it in the oven. Otherwise it becomes too difficult to try to cook the chicken all the way through and not burn it, all while not letting the chicken sit in a bunch of oil and getting too greasy.
I also feel like I make good pizzas (something that is a few years coming). I've been kicking around the idea of making small, mini pizzas. These could serve as appetizers of some sort. I haven't tried to miniaturize my big pizzas, but figure that it couldn't be too difficult.
- Potatoes. I eat a lot of potatoes. I've prepared them many ways. I can get good hashbrowns, homefries and potato chips, besides the obvious baked/mashed dishes. I feel this gives me a good advantage and flexibility with whatever gets thrown at me.
- Italian cooking. As mentioned with the pizzas above, I've been cooking Italian for some time. Risotto is a favorite that I don't make too often and can work well with lots of different ingredients. Pastas can come together nicely, too.
- Food Network. Ok, I know as well as anyone that watching people cook on TV does NOT translate to being a good cook at home. Practice makes a good cook. That said, remembering those little tricks and tips can help make that little difference in whatever you are preparing.
Weaknesses:
- Desserts. I'm not a big dessert guy, so this could pose a problem (especially if we go with a three dish requirement, appetizer, entree and dessert). I could minimize my loses here by staying basic and simple. My trump card right now is figuring out how to make homemade caramel sauce.
- Sauces. Besides my glorious homemade chicken gravy (see below posts) I haven't made a lot of progress by way of scratch sauces. I've come up with stir fry sauces that work pretty well, thanks in big part to Albert the China Chef where I work. On second thought, however, I've experimented with making port reduction sauces that have turned out pretty well, so I might be OK here, as long as I can play towards I've practiced.
- Presentation. I cook for myself. I don't care how the food looks on the plate. I don't present to myself. I'm lucky enough if there's still food left by the time I get to the table. I'll need to work on height of the dish on the plate (thank you food network) and spreading sauces on the plate all fancy like (see above problems).
All in all it should be pretty fun. Our kitchen is set up nicely for something like this, with two burners each, an oven each and half a prep area each. Depending on secret ingredients, I think it would be fun to do a new version of an old classic. Like spiffing up fish and chips, pizza or breakfast dishes. We'll see how it all comes together. I'm excited! I'm going to try to work in wine pairings to win over the crowd, too.
Strengths:
- I think I am a decent cook overall. I've picked up a couple of techniques that I think can help win over a crowd. One dish I will probably try to work in is a type of stuffed chicken breast. The great thing is you can stuff it with just about anything. I find the trick is browning it in a skillet on both sides and then finishing it in the oven. Otherwise it becomes too difficult to try to cook the chicken all the way through and not burn it, all while not letting the chicken sit in a bunch of oil and getting too greasy.
I also feel like I make good pizzas (something that is a few years coming). I've been kicking around the idea of making small, mini pizzas. These could serve as appetizers of some sort. I haven't tried to miniaturize my big pizzas, but figure that it couldn't be too difficult.
- Potatoes. I eat a lot of potatoes. I've prepared them many ways. I can get good hashbrowns, homefries and potato chips, besides the obvious baked/mashed dishes. I feel this gives me a good advantage and flexibility with whatever gets thrown at me.
- Italian cooking. As mentioned with the pizzas above, I've been cooking Italian for some time. Risotto is a favorite that I don't make too often and can work well with lots of different ingredients. Pastas can come together nicely, too.
- Food Network. Ok, I know as well as anyone that watching people cook on TV does NOT translate to being a good cook at home. Practice makes a good cook. That said, remembering those little tricks and tips can help make that little difference in whatever you are preparing.
Weaknesses:
- Desserts. I'm not a big dessert guy, so this could pose a problem (especially if we go with a three dish requirement, appetizer, entree and dessert). I could minimize my loses here by staying basic and simple. My trump card right now is figuring out how to make homemade caramel sauce.
- Sauces. Besides my glorious homemade chicken gravy (see below posts) I haven't made a lot of progress by way of scratch sauces. I've come up with stir fry sauces that work pretty well, thanks in big part to Albert the China Chef where I work. On second thought, however, I've experimented with making port reduction sauces that have turned out pretty well, so I might be OK here, as long as I can play towards I've practiced.
- Presentation. I cook for myself. I don't care how the food looks on the plate. I don't present to myself. I'm lucky enough if there's still food left by the time I get to the table. I'll need to work on height of the dish on the plate (thank you food network) and spreading sauces on the plate all fancy like (see above problems).
All in all it should be pretty fun. Our kitchen is set up nicely for something like this, with two burners each, an oven each and half a prep area each. Depending on secret ingredients, I think it would be fun to do a new version of an old classic. Like spiffing up fish and chips, pizza or breakfast dishes. We'll see how it all comes together. I'm excited! I'm going to try to work in wine pairings to win over the crowd, too.
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