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View Poll Results: Choose the Iron Chef of my350z.com
UPDATE 05-11-09 I'm thinking about running another one of these, only more organized with a grand prize. Maybe 5 bucks to enter and the money goes to the prize? Who is interested?
1st Iron Chef of my350z.com contest winner- SugarspunZ
This is a contest idea I came up with after seeing the amount of members we have that like to cook. All you have to do, as a judge, is select the member you liked the most based on a few qualities: Presentation, Complexity, and Process Documentation.
Presentation: Don't judge by the final picture alone. Did the contestant organize his/her ingredients in an orderly fashion? Did the raw ingredients look appealing? How well was the main course depicted? And obviously, did the food look appetizing?
Complexity: Does the contestant show experience in traditional cooking techniques? Does the dish seem like something that could be made at a restaurant, yet is documented so well that you could do it at home? Be aware that "complexity" is a pro/con characteristic.
Process Documentation: How well did the contestant lay out his/her cooking preparation and process? Did he/she completely list the ingredients? How well did they express the process shown in each photo(times/measurements)? Do you feel that you could use their post as a guide to cook this yourself? How well were the photos taken?
PLEASE TAKE ALL THREE QUALITIES INTO CONSIDERATION WHEN MAKING YOUR FINAL DECISIONS!
All submissions are being posted exactly as I received them. The poll will remain open until Friday, December 12th, 2008. At this time the "Iron Chef of my350z.com" will be proclaimed.
The "Iron Chef of my350z.com" will receive a brand new APS Twin Turbo Kit valued at $6500.00!!
See photos below...
No seriously, let's get started...
__________________ titaniumultraviolet
✠INGS BERK JP_Aero DPE VIS INVIDIA DuPont✠
Last edited by phreaktor; 05-11-2009 at 06:50 PM.
Reason: Update
Decided to do a Asian inspired "Surf and Turf". These are very simple to do even if you don't cook often. Baked Scallops with Enoki Mushrooms and Spicy Creamy Sauce....Panko Crusted Fried Soft Shell Crab with Lemon Ponzu Sauce and Pan Seared Wagyu Beef with Spicy Horseradish Mayonnaise and Truffle Oil
Ingredients:
Baked Scallops with Enoki Mushrooms and Creamy Spicy Sauce
4 Scallops
1 Package Enoki Mushrooms
3 Tablespoons Creamy Spicy Sauce
Creamy Spicy Sauce
1 tablespoon mayonnaise
1 tablespoon Thai Hot Chili mayonnaise
1/2 tsp sugar
Juice of 1/2 lemon
Panko Crusted Soft Shell Crab with Lemon Ponzu Sauce
Soft shell crabs
Panko bread crumbs
1 egg
Soy flour (May substitute All-Purpose Flour)
Olive oil
Salt and pepper to taste
Lemon Ponzu Sauce
Soy sauce
1/2 tsp sugar
Juice of 1/2 lemon
Pan Seared Wagyu Beef with Spicy Horseradish Mayonnaise
1/4 lb. Wagyu beef per person sliced Shabu Shabu style
Truffle Infused Olive Oil
Salt and pepper to taste
Spicy Horseradish Mayonnaise
1 tablespoon mayonnaise
1 tablespoon Thai Hot Chili mayonnaise
1/2 tsp sugar
Juice of 1/2 lemon
1/2 tsp Cream-style horseradish
Directions:
For the scallops, preheat the oven to 475 degrees. Clean the scallops. This means pull off that little "foot" that they secure themselves with. Slice the scallops in half horizontally.
Trim the Enoki mushrooms and lay a pile in an oven safe pan. lay the scallops atop the mushrooms in a circle.
Bake in the oven for three to four minutes. Remove the pan using a pot holder and place a tablespoon or two of the creamy sauce on top and return to the oven until the sauce is crusted and full of flavor
Serve with a bit more of the sauce and a few more uncooked mushroom tucked under for some texture.
For the soft shell crabs, pat them dry with paper towels. They are fragile so be careful not to rip their legs off. Dip them in flour then a beaten egg then cover them with Panko bread crumbs.
Heat approximately 1/2" of oil in a saute pan and fry the crabs until golden brown. Cut them in half and stack two per person.
The homemade Ponzu sauce is Soy sauce with the juice of 1/2 lemon and 1/2 tsp sugar. You can also just buy bottled Ponzu sauce if you don't want to be bothered making it.
The Wagyu beef is beef that is very marbled and requires no additional oil to pan sear. I like it sliced Shabu Shabu (thinly) style to cook quickly.
Pan fry it very briefly to desired doneness and roll each slice and serve with creamy horseradich sauce and a drizzle of truffle infused olive oil.
(I serve it with the same creamy sauce as the scallops but add some prepared horseradish to the sauce to kick it up.)
That's it. Bon Appetite!
__________________ titaniumultraviolet
✠INGS BERK JP_Aero DPE VIS INVIDIA DuPont✠
Chicken Pineapple on Fried Rice
Recipe is as followed:
8 oz. chicken meat
1 c. pineapples (diced)
1 tbsp. ginger root or scallion
1/2 c. red pepper (diced)
1/2 c. green pepper (diced)
1 tsp. mashed garlic
3 stalks green onion (sectioned)
1/4 cup of dried chilli pepper
SEASONING:
1/2 tbsp. corn flour
1 tsp. wine
1/4 tsp. sugar
1/3 tsp. salt
1 tsp. chicken powder
Pinch of pepper and red chilli powder
1 tbsp. sesame oil
SAUCE:
1/2 tsp. corn flour
1/2 tsp. salt
1/2 tsp. sugar
Pinch of olive oil
Pinch of pepper
3 tbsp. water
FRIED RICE:
2 cups of cooked rice
2 eggs
1/4 tbsp of salt
3 tbsp. of double black soy souce
1/4 of sugar
1 tbsp. of smashed garlic.
1/4 cup of mixed veggies.
On with pics
Unpacking all the groceries.
Everythign chopped up and ready.
Meat ready to be marinated.
Most of the ingredients.
Eggs are mixed, fried, then cut into thin slices for the fried rice.
Fried rice completed.
Veggies being sautee'd
Completion.
Close-up
Finished the meal with two easy and quick to make fruit cocktail.
__________________ titaniumultraviolet
✠INGS BERK JP_Aero DPE VIS INVIDIA DuPont✠
My girlfriend did most of the picture taking and she missed some pics of ingredients and stuff, hopefully this is ok.
Pics are clickable thumbs.
Appetizer Chicken Satay with cilantro chutney
Ingredients:
- Boneless/skinless chicken thighs, cut into strips
- Several cups of cilantro
- Curry powder
- Natural cane sugar
- Salt
- Freshly ground black pepper
- White wine vinegar
- Chopped garlic
- Chopped shallots
- Carrot sticks
Rub for the chicken:
- 2 tbsp curry powder
- 2 tbsp sugar
- 1 tbsp salt
- 1 tsp black pepper
Coat chicken liberally with rub
Let sit for about 20 minutes, which will draw moisture out of the chicken and make it yummorz
Grill chicken over medium heat about 6 minutes a side, until fully cooked with a little carmelization. Charcoal grilling would be better, but I only have propane.
Cilantro chutney:
- 4-5 loose cups of cilantro
- about 1-2 tbsp white wine vinegar
- small handful of shallots
- 1 tbsp garlic
- 2 tbsp sugar
- 1 tbsp curry powder
- 2 tsp salt (to taste)
- black pepper to taste
- about 4 oz water, just to make it blend
- about 3-4 tbsp olive oil, blend it in to make the chutney a bit thicker and to bind everything together
Blend ingredients in a blender or a food processor. Food processor would be easier, but I only have a blender.
Taste and re-season as necessary. You might want more vinegar, more salt, more curry, more sugar... it's totally up to your taste. It should be a little sweet and taste very fresh and delicious.
Serve skewers with some cilantro chutney and garnish with carrot sticks / grated / julienne carrots, etc.
The cilantro chutney is BAD ASS with carrots and cucumbers as well.
__________________ titaniumultraviolet
✠INGS BERK JP_Aero DPE VIS INVIDIA DuPont✠
Main Course Chicken and fire-roasted red pepper penne with bacon and whole green peppercorns
- Chicken thighs pounded thin
- About 1/2 pound bacon
- Olive oil
- 2 red peppers, fire roasted on the stove top
- Whole green peppercorns in brine
- All-purpose flour, seasoned with salt and pepper
- Extra virgin olive oil
- A good & clean white wine, I used a decent Sauvignon blanc. I wouldn't use chardonnay for this.
- Chicken stock (or if you cannot find it, use chicken broth)
- Milk or heavy cream, I used 2% milk to lighten it up
- Italian/flat parsley
- About 3/4 lb. of penne rigate (penne pasta with ridges, to hold the sauce better)
- Trim the smaller bits off of the chicken thighs, leaving a large medallion. Pound the medallions a bit using a shearing motion with your meat pounder and some plastic wrap. Get the medallions to a uniform thickness.
- Fire-roasting a couple of red peppers:
- Turn on your burner, and set the pepper on the grate just above the flame. Once the skin starts turning black, rotate the pepper using tongs. After a few rotations the whole thing will be blackened like this:
- Drop the pepper into ice water for a few minutes, then rub the black skin off by hand. You're done, set it aside.
- Make a seasoned flour by adding a healthy amount of salt and black pepper to some all-purpose flour. When you put the flour on your tongue it should have a good amount of saltiness, but not overpowering.
- Dredge the chicken in the flour, to achieve a light dusting of flour.
- Pat off the excess, you don't want too much.
- On high heat, wait for your sauce pan to get very hot, then add olive oil and sautee the chicken until golden brown on each side. If the chicken is thin enough, you can't undercook this, which is a plus. Don't burn your olive oil!
- Once the chicken is cooked, lay the thighs on a paper towel to soak up the excess oil.
- Reduce heat to medium-high and add diced bacon!!!! (bacon is teh awesoem1!!)
- Once bacon starts to get a bit crispy, pour off most of the bacon grease into a cup or something, until you have just enough to coat about 1/16" of the bottom of the pan
- Sautee chopped shallots for about 3-4 minutes
- Add about 1.5 - 2 cups wine, whisk the bottom of the pan to deglaze all the pan drippings
- Turn the heat up to the highest it will go
- Season the sauce with fresh ground black pepper to taste
- Crush about 1.5 - 2 tbsp green peppercorns in brine using the side of a chef's knife, and add to the sauce. The brine adds a "brightness" to the flavor of the sauce and the peppercorns are a surprising and delicious addition.
- Let the wine reduce by about 1/2, then add about 1.5 - 2 cups of chicken stock
- Taste and re-season as necessary
- Let the sauce reduce by 1/2 again, then add about 1 - 1.5 cups of milk (or about 3/4 cup of heavy cream)
- Whisk in the milk and keep tasting the sauce to make sure it's seasoned properly... it's almost done now so it should start tasting good
- Once the sauce reduces by 1/2 for the third and final time, it is done.
- Add the chicken to warm it up again, reduce heat to medium
- Add the sliced roasted red peppers
- Add some parsley to balance the flavors, and to add some color
- Finally, toss the cooked penne pasta into the sauce with everything, coating the pasta and chicken with sauce and delicious BACON
I didn't make any notes or take pictures of boiling pasta, as this is pretty mundane. But here's my instructions:
- Salt the pasta water liberally. Not just a pinch, more like a handful.
- Add some olive oil to the pasta water, helps to keep the pasta from sticking and gives it a little flavor
- Real Italians like their pasta "Al Dente" which in my experience eating in Italy, is actually much more under-cooked than Americans are used to.
- Check your pasta every few minutes by cutting into one piece and seeing if there is a white core. I like to pull it out as soon as that white core has just about vanished. Don't overcook!
Finished! Woot!
__________________ titaniumultraviolet
✠INGS BERK JP_Aero DPE VIS INVIDIA DuPont✠
As an appetizer we have a ginger chicken won-ton, for the main dish it is a Vietnamese Bun (pronounced boon), and dessert is a cinnamon apple tart.
Vietnamese Bun
4 boneless chicken breasts
1 green onion minced
2 cloves garlic, minced
2 T peanut or vegetable oil
4 t fish sauce
1 T granulated sugar
2 t minced lemon-grass, lemon-grass paste, or grated lime rind
1/4 t pepper
Vermicelli Salad:
8 oz rice vermicelli
1 English cucumber (cut into match stick size)
1/4 c each, chopped fresh mint and basil
2 c shredded romaine lettuce
2 c bean sprouts
1 carrot, julienned
1/3 c chopped roasted peanuts
Sauce:
3 T each, lime juice, fish sauce, and rice vinegar
1 clove garlic, minced
4 t granulated sugar
1/2 t Asian chili garlic sauce
. Place chicken between plastic wrap (I use extra large zip lock bags). With a meat mallet (or bottom of pan/wine bottle/rolling pin/cup), pound to 1/4 inch thickness. Cut each in half crosswise; place in bowl (or zip lock baggie). Add green onion, garlic, oil, fish sauce, sugar, lemon-grass and pepper; toss to coat. Cover and refrigerate for 1 hour.
. Sauce: In a bowl, whisk together lime juice, fish sauce, rice vinegar, garlic, sugar, chili garlic sauce, and 1/3 c water. Set aside. (Make ahead of time: Cover and refrigerate up to 24 hours.)
. Vermicelli Salad: Meanwhile, place vermicelli in large bowl. Cover with boiling water; soak until tender, about 5 minutes. Drain and rinse in cold water, separating noodles. Drain and blot dry with tea towel (or a paper towel). Divide among 4 large soup/pasta bowls.
. Cut cucumber and carrot into matchstick size.
. Sprinkle vermicelli with half of each the basil and mint. In rows, neatly arrange lettuce, cucumber, bean sprouts, and carrot on top. Set aside.
. Thread chicken onto metal or soaked wooden skewers. Place on greased grill over medium/high heat; close lid and grill, turning once, until well marked and juices run clear when chicken is pierced, about 8 minutes. (Or omit grill and grill in grill pan.)
. Pull chicken off skewers if desired; place on salad. Sprinkle with peanuts and remaining basil and mint. While eating, pour a little sauce at a time over salad; toss to combine.
Note: I like extra basil and mint. Use at will. In my family we like to pour all the sauce over, toss, and enjoy.
Chicken Wontons
1 pound ground chicken
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons shallots, minced
1 cup chunky peanut butter
1/4 cup brown sugar
2 tablespoons Thai hot chili paste
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh cilantro leaves, chopped
30 wonton wrappers
In a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked. Drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro. Chill the mixture, and then wrap in wonton wrappers. Bring the edges into a corner or simply fold into triangles, using a dab of water to "glue" the edges. In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Steam the pot stickers in the steamer basket for 8 to 10 minutes until the wrappers are translucent, and serve with chili mint dipping sauce.
__________________ titaniumultraviolet
✠INGS BERK JP_Aero DPE VIS INVIDIA DuPont✠
Chili Mint Sauce:
1 small bottle Thai sweet chili sauce
1/4 cup rice wine vinegar
1/2 cup sugar
1/4 cup cilantro leaves, chopped
1/4 fresh mint leaves, chopped
1 teaspoon sesame oil
Puree ingredients in a food processor for 1 minute. Serve at room temperature.
Note: This mint sauce is awesome! I completely forgot to take pictures of this but you should make it.
Renee's Apple Cinnamon Tarts
1 pkg phyllo dough (normally found in the frozen dessert section)
8 gala apples peeled, seeded, and cut into 3/4 cubed (I cut the apple in half, then each half into 4ths then those in half. They're bite sized basically.)
1 1/4 cup water
3 1/2 cup sugar
3 Tablespoons cinnamon
4 Tablespoons melted butter for phyllo dough top
1 bottle caramel sundae sauce
1. Pre-heat oven with rack in the middle, to 400 F. Butter muffin pan so that nothing sticks.
2. In a large deep skillet, bring to boil water and sugar. Let boil at high heat until sugar starts browning (About 15 minutes, though it wasn't really brown. So add cinnamon at 15 minutes.) Add apples and let simmer 5 to 10 minutes, stirring frequently until a slight foam develops on top. Turn the heat off.
3. Take three - four sheets sheets of the Phyllo dough and lay it out. Take a pizza cutter and cut the sheet into fourths. Stuff the three - four sheets in each muffin slot.
4. Put apples and syrup evenly in the dough and twist slightly, brush with melted butter so when it cooks it won't slip open. Place on a baking sheet in case the syrup spills over.
5. Bake in oven for 15 to 20 minutes until the pastry is golden. I cooked it for 16 minutes and it was perfect.
Let cool 2 minutes before removing for tin. Twist and pull gently and they should slide right out.
Serve hot with vanilla ice cream and caramel if desired. Or any ice cream of your choice.
Note: This is my own creation please don't say that this is yours...
Enjoy.
Phreak, thanks for letting me join.
__________________ titaniumultraviolet
✠INGS BERK JP_Aero DPE VIS INVIDIA DuPont✠
1 cup sliced bamboo shoots.
1 zucchini.
1 package mushrooms (typical size as shown below, I prefer baby bellas).
1 cup shallots.
1 bell pepper.
1 bundle of scallions. (Usually about 6)
4 large garlic cloves.
3 dried red chili peppers or 1 TSP dried red chili flakes (as I had to resort to using).
2 TBSP chopped or dried cilantro.
Hunk of fresh ginger.
Rice wine vinegar.
Soy sauce.
Sesame oil.
Butter.
Sake/rice cooking wine.
Sesame seeds.
Salt and pepper (fresh ground if possible).
*Not actually called "gigantor"
You will need a wok, medium pan, a small warming pan, slotted spoon, tongs, bowl for mixing, and small plate.
Preface: Excuse the terrible photos - using the girlfriend’s point and click camera for the first time, and was apparently turning the flash on and off
on accident. Also, I’m not very good at documenting strict ingredient amounts; even when following a specific recipe, I tend to just wing it and use whatever feels right, add/subtract ingredients to suit my cooking style, etc, so consider this more of a rough approximation
of what I used.
So let's get this party started. Photo number one, the full cast, assembled for this culinary stage play of awesome:
First step, preparation. Most of the work once we start cooking will be very fast, so all of the ingredients should be ready to throw in the pan/wok before the stove is even turned on.
Veggies:
Sliced piece sizes should be consistent for the bamboo, zucchini, shallots (after peeling), bell pepper and mushrooms, about 1/4" thick, bite size.
Chop off the stems of the scallions and slice them into 1/4" pieces as well.
Mince the garlic. Ginger can be minced as well or shaved, about 1 TSP worth.
Break dried chilis in half and trash seeds (if using whole ones vs. flakes).
Sauce:
Add cilantro, 3 TBSP rice wine vinegar, 2 TBSP soy sauce, and 3TBSP sake or rice cooking wine to small
mixing bowl and stir.
Protein:
Peel and de-vein shrimp. Pat scallops dry with a paper towel. Add salt, pepper and sesame seeds in a consistent layer onto a plate and push tops and bottoms of scallops onto mixture to coat.
Cookin' time! Do a quick double check to make sure everything is prepared, you don't want to be caught halfway through and realize you forgot to add the scallop coating (which I did, as seen below ).
[1] Add about 2 TBSP sesame oil to wok AND to medium pan at same time; heat both to medium-high.
[2] Add garlic, ginger and chili peppers to wok; stir until fragrant. (Do not burn!)
[3] Throw mushrooms in wok first and give a quick stir.
[4] Immediately afterward, gently set the scallops in the heated pan. If they don't immediately start sizzling, you don't have the heat high enough.
[5] Continue stirring shrooms, and about a minute later add the remaining veggies along with 1 TBSP of butter. Keep stirring.
Now is a good time to take a chug from your open bottle of wine, an important step in any cooking experience.
[6] After another minute, add the sauce to the wok...
[7] ..annnd flip the scallops using the tongs. Continue cooking and stirring veggies for another minute.
[8] At this point I opt to remove the veggies (using slotted spoon to drain) and moved them to the small warming pan. This is because shrimp are easy to overcook, and it will ruin the texture, so I prefer being able to cook them separately but in the same sauce.
I can has prawnz?
Adding the shrimppage-
[9] Stir for a minute or so, they should not take very long. Will look like this when done:
[10] Remove shrimp from wok using slotted spoon, and add to the veggies on the warming pan. Leave the wok heated, so the sauce will reduce and thicken.
[11] At this point the scallops should be done. Serve them, along with the shrimp and veggies, onto the serving plates. Drizzle the reduced sauce mixture lightly onto the scallops. God I'm pitching such a tent right now thinking about how awesome they smelled.
And we're done! Break out some dipping sauce for the seafood if you like, these are two of my favorites:
__________________ titaniumultraviolet
✠INGS BERK JP_Aero DPE VIS INVIDIA DuPont✠
Phreak’s Delicious Lobster, Shrimp and Scallop Medley in Sundried Tomato and Bell Pepper Garlic Sauce over Linguine
Ingredients:
1 pound linguini, cooked and drained
4 ounces lobster meat, 1-inch pieces
16 medium shrimp (31/35 size), peeled and deveined
6 ounces bay scallops
1 red bell pepper, 1-inch pieces
12 ounce jar of sundried tomatoes in oil
3 tablespoons garlic, chopped fine
4 ounces butter
1 tablespoon extra virgin olive oil
1/2 cup white wine
10 ounces chicken stock
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons fresh parsley, chopped
In a large sauté pan, sauté all seafood in 2 ounce. of butter until half cooked.
Remove from sauté pan and set aside.
Sauté vegetables and garlic in remaining 2 ounce. of butter for 5 minutes.
Add white wine and cook for 2 minutes.
Add chicken stock, salt and pepper, and simmer 5 minutes.
Mix lemon juice and cornstarch, and blend into chicken stock.
Return seafood to pan and simmer 5 minutes.
Add chopped parsley and pour over linguini to serve.
Chef's Tip: This recipe makes four very large portions. Cut pasta recipe in half for a lighter presentation.
Beverage suggestions: Chenin Blanc, White Zinfandel
Servings: 4
The raw ingredients:
Relieve the lobster of his hidden treasure. I bought this guy already steamed and froze him… Just split him open with a butcher’s knife and pull out the meat…
Couldn’t wait for dinner to have a glass of White Zifandel. Real mean don’t need corkscrews! Just a drill, a drywall screw, pliers, and some elbow grease.
I lost my corkscrew.
Melt the butter and a tablespoon of extra vigin olive oil verrrry slowly over low heat. One melted, increase the heat to medium high and add the shrimp and scallops. Cook until half done. (When the shrimp are barely white and the scallops are translucent, yet somewhat seared on the outside. You may add seasoning at this time)
While the shrimp and scallops are cooking, chop up your red bell pepper, parsley, and garlic. Once the shrimp and scallops are half cooked, remove them from the pan and set them in the oven to stay warm. Sautee the peppers, garlic, and sundried tomatoes in the remaining butter. (See directions for times.)
After 5 minutes, add the dry white wine. I used a cheap Chardonnay called “Rock, Paper, Scissors” @ 4.99 a bottle…
Add your chicken broth. (Again, see directions for the correct times to add the ingredients. Some things need to simmer):
While this is simmering, mix your cornstarch and lemon juice, then stir into your sauce. The sauce will immediately thicken:
Cut Mr. Lobster into cubes, and add it to the simmering sauce along with the shrimp and scallops.:
Once completely cooked, toss with your linguine, garnish with a few sundried tomatoes and parsley. I elected to sautee some green beans with French fried onions as a side item… Toss in a hard roll and voila!
__________________ titaniumultraviolet
✠INGS BERK JP_Aero DPE VIS INVIDIA DuPont✠
i was going to have creamed fennel, but it really turned out nasty. I am sure it would have looked good on the plate but i didnt include it.
this is the reason why there is fennel in the ingredient pic and not in the final plate.
Panko and Pesto Crusted Halibut with Portobello Caps, Broccoli, Sun-Dried Tomato Beurre Blanc and Basil Oil
Ingredients
Crust:
• 2 cups fresh basil leaves
• 4 cloves garlic
• 1 cup pine nuts
• 1/4 cup extra-virgin olive oil
• 1 cup grated Parmesan
• 2 whole eggs
• 1 egg yolk
• 1 cup butter brioche crumbs
• Salt and freshly ground black pepper
• 6 (6-ounce) halibut fillets
• 6 tablespoons unsalted butter
Portobello Mushrooms:
• 2 cloves garlic, finely chopped
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper
• 4 tablespoons extra-virgin olive oil
• 4 medium size portobello caps, wiped clean
Sun-dried Tomato Beurre Blanc:
• 2 shallots, minced
• 6 black peppercorns, crushed
• 1/4 cup dry white wine
• 1 lemon, juiced
• 3 tablespoons cider vinegar
• 1/2 cup heavy cream
• 1 pound unsalted butter, room temperature
• Salt and freshly ground black pepper
• 1/4 cup sun-dried tomato paste
Basil Oil:
• 1 cup basil
• 1 cup extra virgin olive oil
For the crust and fish:
Roasting Pine Nuts
Preheat the oven to 400 degrees F.
In a food processor, combine the basil leaves, garlic and roasted pine nuts. Slowly add the oil scraping down the sides a couple of times. Add Parmesan and season, to taste. Process briefly until combined. Add the eggs, egg yolk, and panko crumbs. Mix for 1 minute and set aside.
Arrange the fillets on parchment paper, pat dry, and season with salt and pepper, then top with butter. Spread the crust mixture on a sheet of parchment paper; level off to 1/4-inch thick. Cut the parchment and the crust, using a sharp knife, to fit the size of each fillet, and gently place crust on top of each fillet. Place parchment paper with fish onto baking sheet and place into oven. Bake for 15 minutes.
For the portobello mushrooms and red peppers:
Preheat grill on high.
Mix all ingredients and rub marinade over portobello caps. Cook on grill for about 5 minutes on both sides until you have nice grill marks. Place red peppers on grill until all side are charred. Remove from grill and transfer mushrooms into a roasting pan. Take red peppers and wrap in foil for 5 minutes. After five minutes remove from foil then remove skin and seeds and julianne and place into roasting pan with mushrooms and roast in the oven for 10 minutes. Remove pan from the oven and keep warm.
For the beurre blanc:
Combine the shallots, peppercorns, wine, lemon juice and vinegar in a medium saucepan over medium heat. Simmer for 7 minutes until the sauce liquids have reduced by two-thirds. Add the cream and simmer for 10 minutes. Do not boil.
Remove from heat and whisk in the butter a little at the time. Strain through a fine mesh strainer.
Adjust seasoning with salt and pepper, and stir in the sun dried tomato paste. Hold the sauce in a bain marie or canister to keep warm until ready to serve.
For the sautéed broccolini:
Blanch broccolini for about 2 minutes or until tender then put into ice bath to stop cooking and set aside. Right before it is time to serve melt butter in pan and sauté broccolini. Salt and pepper to taste.
For the Basil Oil:
Blanch the basil for about 45 seconds then put into ice bath to stop cooking. Once cool put into food processor and slowly drizzle in oil. Salt and pepper to taste.
THE MONEY SHOT!!!
Me with the plate so you know i didnt snag the pic from teh interwebz
__________________ titaniumultraviolet
✠INGS BERK JP_Aero DPE VIS INVIDIA DuPont✠
Damn, Yall bastid went all out. I'm sorry I never put too much into it
You said you were going to participate and you came through on your word. That's all that matters, bro. Think of it as a learning experience for the next one.
@ posting the receipt... The meat and sauce looked delicious, btw...
__________________ titaniumultraviolet
✠INGS BERK JP_Aero DPE VIS INVIDIA DuPont✠
sugarspunZ gets my vote! That **** looks so good I'm going to try and make it tonight. I like the fact that he also used the BBQ rather then the stove top.
"Iron Chef of my350z.com" CAST YOUR VOTES NOW!
titanium ultraviolet 
).
@ everything.
