Contest contest contest 2-24
- Thread starter Big Poppa
- Start date
Deb
New member
MAK Sundae and Apple Tart w/ Bourbon Caramel Sauce
So, this morning I said to my husband – Susan is coming over, we are going for a walk with the dogs and then we are going to play with food…. I don’t think he believed me………….. backstory......back in the fall I was looking at a CT turkey farm website , they have a café and the Gobbler Sundae caught my eye. I sent Susan a link and she wrote back that I needed to do it as a contest entry with Thanksgiving leftovers……….that didn’t happen…… I was talking with her the other day and I told her I had no idea what I was cooking this weekend…….. she said “gobbler sundae” , She's been waiting patiently, she knew I'd invite her over when I finally made it ....... so here is my take on it...... the MAK Sundae!
Yesterday I spatchcocked an 11 lb turkey, rubbed it all down with a paste I made in the food processor – shallots, garlic, thyme, sage, parsley, salt, pepper, olive oil…… to the top rack of the MAk……
This morning I threw all the bones into a pot with some carrots, celery, onions, , garlic, thyme, sage, parsley, salt, pepper for stock to use as a base for gravy. While that was getting happy made some mashed potatoes, took some cran-blueberry sauce out of the freezer………
Then we made a sundae……… mashed potato, turkey , gravy & cran-blueberry sauce
Apple tart – I made a Bourbon caramel sauce – butter & brown sugar into a pan, cook until sugar dissolved, add some cream and then some bourbon – easy, easy & tasty
Made a cream cheese pastry dough and rolled into a circle, spread a layer of the bourbon sauce, sliced up some apples, sprinkled on some cinnamon , then more of the bourbon sauce. Crunched up the sides into a free form tart and into the MAK
Plated with more Bourbon Caramel Sauce and some whipped Cream and some brittle (some of the sauce escaped while cooking and became bourbon caramel brittle, yum)
Enjoy
P.S. to the SEGA smokeout people - this sauce will be served with the cheesecake
So, this morning I said to my husband – Susan is coming over, we are going for a walk with the dogs and then we are going to play with food…. I don’t think he believed me………….. backstory......back in the fall I was looking at a CT turkey farm website , they have a café and the Gobbler Sundae caught my eye. I sent Susan a link and she wrote back that I needed to do it as a contest entry with Thanksgiving leftovers……….that didn’t happen…… I was talking with her the other day and I told her I had no idea what I was cooking this weekend…….. she said “gobbler sundae” , She's been waiting patiently, she knew I'd invite her over when I finally made it ....... so here is my take on it...... the MAK Sundae!
Yesterday I spatchcocked an 11 lb turkey, rubbed it all down with a paste I made in the food processor – shallots, garlic, thyme, sage, parsley, salt, pepper, olive oil…… to the top rack of the MAk……
This morning I threw all the bones into a pot with some carrots, celery, onions, , garlic, thyme, sage, parsley, salt, pepper for stock to use as a base for gravy. While that was getting happy made some mashed potatoes, took some cran-blueberry sauce out of the freezer………
Then we made a sundae……… mashed potato, turkey , gravy & cran-blueberry sauce
Apple tart – I made a Bourbon caramel sauce – butter & brown sugar into a pan, cook until sugar dissolved, add some cream and then some bourbon – easy, easy & tasty
Made a cream cheese pastry dough and rolled into a circle, spread a layer of the bourbon sauce, sliced up some apples, sprinkled on some cinnamon , then more of the bourbon sauce. Crunched up the sides into a free form tart and into the MAK
Plated with more Bourbon Caramel Sauce and some whipped Cream and some brittle (some of the sauce escaped while cooking and became bourbon caramel brittle, yum)
Enjoy
P.S. to the SEGA smokeout people - this sauce will be served with the cheesecake
RickB
New member
MAK Sundae and Apple Tart w/ Bourbon Caramel Sauce
So, this morning I said to my husband – Susan is coming over, we are going for a walk with the dogs and then we are going to play with food…. I don’t think he believed me………….. backstory......back in the fall I was looking at a CT turkey farm website , they have a café and the Gobbler Sundae caught my eye. I sent Susan a link and she wrote back that I needed to do it as a contest entry with Thanksgiving leftovers……….that didn’t happen…… I was talking with her the other day and I told her I had no idea what I was cooking this weekend…….. she said “gobbler sundae” , She's been waiting patiently, she knew I'd invite her over when I finally made it ....... so here is my take on it...... the MAK Sundae!
Yesterday I spatchcocked an 11 lb turkey, rubbed it all down with a paste I made in the food processor – shallots, garlic, thyme, sage, parsley, salt, pepper, olive oil…… to the top rack of the MAk……
This morning I threw all the bones into a pot with some carrots, celery, onions, , garlic, thyme, sage, parsley, salt, pepper for stock to use as a base for gravy. While that was getting happy made some mashed potatoes, took some cran-blueberry sauce out of the freezer………
Then we made a sundae……… mashed potato, turkey , gravy & cran-blueberry sauce
Apple tart – I made a Bourbon caramel sauce – butter & brown sugar into a pan, cook until sugar dissolved, add some cream and then some bourbon – easy, easy & tasty
Made a cream cheese pastry dough and rolled into a circle, spread a layer of the bourbon sauce, sliced up some apples, sprinkled on some cinnamon , then more of the bourbon sauce. Crunched up the sides into a free form tart and into the MAK
Plated with more Bourbon Caramel Sauce and some whipped Cream and some brittle (some of the sauce escaped while cooking and became bourbon caramel brittle, yum)
Enjoy
P.S. to the SEGA smokeout people - this sauce will be served with the cheesecake
That Turkey sundae is out of the box ! Girl that just took the contest! My wife thought it was ice cream. Can't wait to taste the desert at sega.
Rip
New member
Buffalo Chicken Rolls
Always looking for new ways to cook chicken. Today we tried Buffalo Chicken Rolls with a healthy spinach salad.
First up was the homemade salad dressing, here's the ingredients. In keeping with Sparky's pirate theme, we used some Pirate's Bite seasoning. In the dishes are chopped cilantro and garlic.
While the salad dressing got happy, I prepped a whole chicken. If you have pirates, you gotta have a boat, even if it's blue foam. Only the chicken breast will be used for the buffalo rolls, (the rest will get eaten), I prefer chicken breasts cooked on the bone.
On to the MAK for 30 minutes of smoke, then 275 until IT150, then up to 325 until IT165.
Here's the buffalo fixings (minus the egg roll wraps and shredded cabbage). My wife wanted bleu cheese in hers, mine will have shredded smoked jalapeño cheddar.
Smoked then ground cayenne and habanero mix was added to the trappeys, the chicken breast was shredded and then tossed with the hot sauce. Then on to the egg roll, a layer of cabbage mix, chicken, and bleu cheese topping.
Here's one with the shredded cheddar.
Wrap it up, seal with a little water on the end, and then spritz with cooking oil.
On to the MAK at 400 for about 10 minutes.
Here's the plated shot, these are the cheddar ones. The spinach salad has avocado, mandarin oranges, and chopped pecans.
The homemade dressing complimented the salad well and was very tasty! The buffalo rolls were awesome and we both preferred the cheddar ones. The wraps were crispy, much like fried ones, but much healthier. All in all a fairly healthy meal. We will be doing both the dressing and the buffalo rolls again! Thanks for looking.
Always looking for new ways to cook chicken. Today we tried Buffalo Chicken Rolls with a healthy spinach salad.
First up was the homemade salad dressing, here's the ingredients. In keeping with Sparky's pirate theme, we used some Pirate's Bite seasoning. In the dishes are chopped cilantro and garlic.
While the salad dressing got happy, I prepped a whole chicken. If you have pirates, you gotta have a boat, even if it's blue foam. Only the chicken breast will be used for the buffalo rolls, (the rest will get eaten), I prefer chicken breasts cooked on the bone.
On to the MAK for 30 minutes of smoke, then 275 until IT150, then up to 325 until IT165.
Here's the buffalo fixings (minus the egg roll wraps and shredded cabbage). My wife wanted bleu cheese in hers, mine will have shredded smoked jalapeño cheddar.
Smoked then ground cayenne and habanero mix was added to the trappeys, the chicken breast was shredded and then tossed with the hot sauce. Then on to the egg roll, a layer of cabbage mix, chicken, and bleu cheese topping.
Here's one with the shredded cheddar.
Wrap it up, seal with a little water on the end, and then spritz with cooking oil.
On to the MAK at 400 for about 10 minutes.
Here's the plated shot, these are the cheddar ones. The spinach salad has avocado, mandarin oranges, and chopped pecans.
The homemade dressing complimented the salad well and was very tasty! The buffalo rolls were awesome and we both preferred the cheddar ones. The wraps were crispy, much like fried ones, but much healthier. All in all a fairly healthy meal. We will be doing both the dressing and the buffalo rolls again! Thanks for looking.
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Patrick_CT
New member
It has been a while since I have posted any cooks... time to get back in the game..
Made some smoked almonds (6 lbs)m three different ways, one with sweet candyish using hot squeeze and sea salt, the next with soulieau and hot salt, and the last my own pepper mix that is really hot for the more brave. The office loves these. (2 hours on cold smoke then into the warm section for a while.
Now dinner for my inlays was ribs, beans, quinoa and cauliflower
beans:
finished:
Ribs:
Plated (without the beans, oops)
Made some smoked almonds (6 lbs)m three different ways, one with sweet candyish using hot squeeze and sea salt, the next with soulieau and hot salt, and the last my own pepper mix that is really hot for the more brave. The office loves these. (2 hours on cold smoke then into the warm section for a while.
Now dinner for my inlays was ribs, beans, quinoa and cauliflower
beans:
finished:
Ribs:
Plated (without the beans, oops)
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fishingbouchman
New member
Amazing looking stuff! Some day.....
CarterQ
Moderator
Satay Chicken and Veggies
Was in the mood for a little Thai flavor tonight so we did some satay chicken and grilled veggies.
Started with the Satay.
Shallots, garlic, fresh lemon grass, fresh ginger, cumin, turmeric, cayenne pepper
Added dark soy sauce, fish sauce, and brown sugar
Mixed it up with the food processor
Cubed up some chicken thighs
Hit it the chicken with the Satay and back in the fridge for a while
On to the veggies
Sliced up some Squash and Zucchini and tossed in some mushrooms
Made the marinade with lemon juice, EVOO, oregano, garlic, basil, parsley, salt and pepper.
Toss the veggies with the marinade and back in the fridge for a few hours
Skewer the chicken and veggies and onto the MAK running on high
Looking good after the first flip
Was in the mood for a little Thai flavor tonight so we did some satay chicken and grilled veggies.
Started with the Satay.
Shallots, garlic, fresh lemon grass, fresh ginger, cumin, turmeric, cayenne pepper
Added dark soy sauce, fish sauce, and brown sugar
Mixed it up with the food processor
Cubed up some chicken thighs
Hit it the chicken with the Satay and back in the fridge for a while
On to the veggies
Sliced up some Squash and Zucchini and tossed in some mushrooms
Made the marinade with lemon juice, EVOO, oregano, garlic, basil, parsley, salt and pepper.
Toss the veggies with the marinade and back in the fridge for a few hours
Skewer the chicken and veggies and onto the MAK running on high
Looking good after the first flip
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CarterQ
Moderator
Satay Chicken and Veggies part 2
All done
Dinner is served
This came out great, big bold flavor on the chicken nicely balanced with the mellow herb flavor on the veggies. I normally do this recipe on the Hasty Bake but decided to try it out with the MAK full size flame zone and it came out perfect.
All done
Dinner is served
This came out great, big bold flavor on the chicken nicely balanced with the mellow herb flavor on the veggies. I normally do this recipe on the Hasty Bake but decided to try it out with the MAK full size flame zone and it came out perfect.
scooter
Moderator
Mustards Grill: Mongolian Pork Chops
In the southern end of Napa Valley in the town of Yountville lies a small roadside grill that has a huge reputation, Mustards Grill. It's a landmark eatery that was named after the mustard flowers that grow in the vineyard out back. Its right on highway 29 on your way up to Napa valley's many wineries. Mustards signature dish is a Mongolian Pork Chop which they sell an average of 2000 a month. It's served with a Chinese style mustard sauce, garlic mashers and braised red cabbage and it's very, very popular.
I decided to reproduce it in my MAK cause I'm a sucker for a good pork chop so here we go!
The recipe: http://www.mustardsgrill.com/sites/default/files/Mongolian-Pork-Chops.pdf
Gather the ingredients for the Mongolian marinade along with the double cut center loin pork chops with bones frenched.
Mix up the ingredients and place the chops in the bag with the marinade for between 6 to 12 hours. I let them marinade for 6 hours.
Into the MAK at 275
Time to make their Chinese Style Mustard Sauce. Colemans mustard powder, red wine vinegar, 2 eggs, sugar and whipping cream. Cook the ingredients in a double boiler until thick then cool. Fold in the cream. The recipe calls for creme fraiche but it came out too thick so I did it again with whipping cream and it turned out much better.
Pulled them at an IT of 145-150. Then onto the kettle over lump coals for 2 mins per side to carmelize the sugars and get some grill marks.
In the southern end of Napa Valley in the town of Yountville lies a small roadside grill that has a huge reputation, Mustards Grill. It's a landmark eatery that was named after the mustard flowers that grow in the vineyard out back. Its right on highway 29 on your way up to Napa valley's many wineries. Mustards signature dish is a Mongolian Pork Chop which they sell an average of 2000 a month. It's served with a Chinese style mustard sauce, garlic mashers and braised red cabbage and it's very, very popular.
I decided to reproduce it in my MAK cause I'm a sucker for a good pork chop so here we go!
The recipe: http://www.mustardsgrill.com/sites/default/files/Mongolian-Pork-Chops.pdf
Gather the ingredients for the Mongolian marinade along with the double cut center loin pork chops with bones frenched.
Mix up the ingredients and place the chops in the bag with the marinade for between 6 to 12 hours. I let them marinade for 6 hours.
Into the MAK at 275
Time to make their Chinese Style Mustard Sauce. Colemans mustard powder, red wine vinegar, 2 eggs, sugar and whipping cream. Cook the ingredients in a double boiler until thick then cool. Fold in the cream. The recipe calls for creme fraiche but it came out too thick so I did it again with whipping cream and it turned out much better.
Pulled them at an IT of 145-150. Then onto the kettle over lump coals for 2 mins per side to carmelize the sugars and get some grill marks.
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scooter
Moderator
Mustards Grill: Mongolian Pork Chops Part II
Plated with the same items they do in the restaurant. Garlic mashed potatoes, braised red cabbage (braised in butter, red wine vinegar, brown sugar and fresh ground cumin) and served it with their Chinese Style Mustard Sauce.
Holy monkies Batman!! That was the best pork chop ever! Mrs scooter thought so too! That recipe is a keeper. It's a recipe for when you have company over and you want to blow them away type recipe! I doubt Mustards Grill's own version could be better than the MAK version! It was bone gnawing good.
Here's a video of Mustards Grill owner, Cindy Pawlcyn, creating Mongolian Pork Chops.
Plated with the same items they do in the restaurant. Garlic mashed potatoes, braised red cabbage (braised in butter, red wine vinegar, brown sugar and fresh ground cumin) and served it with their Chinese Style Mustard Sauce.
Holy monkies Batman!! That was the best pork chop ever! Mrs scooter thought so too! That recipe is a keeper. It's a recipe for when you have company over and you want to blow them away type recipe! I doubt Mustards Grill's own version could be better than the MAK version! It was bone gnawing good.
Here's a video of Mustards Grill owner, Cindy Pawlcyn, creating Mongolian Pork Chops.
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NorCal Smoker
Member
Wow! This week is impossible to judge! There were so many fantastic entries it is hard to pick, but here we go:
1st Chili Head Sweet and Savory Pork Tarts
2nd Deb Mak Sundae
3rd bflodan Kurobuta Pork Chops with Apple Stuffing
Thanks BP for letting us play. After this week, I know I don't want to judge anymore! Everyone is raising the bar with their creativity.
1st Chili Head Sweet and Savory Pork Tarts
2nd Deb Mak Sundae
3rd bflodan Kurobuta Pork Chops with Apple Stuffing
Thanks BP for letting us play. After this week, I know I don't want to judge anymore! Everyone is raising the bar with their creativity.
Salmonsmoker
New member
Congrats winners!
Tatonka3A2
New member
Congrats everyone!!! I agree... glad I wasn't judging!
FLBentRider
New member
Thanks BP for hosting, and congrats to the winners!