Creative Cooking Crew: May 13 - Skirt Steak & Shrimp Sandwich

For this month the...

Is hosting a virtual picnic.  Perfect for the incoming Memorial Day Weekend.  So check back here next week for the link to our round-up, which will feature some creative ideas.

For this picnic I am bringing a loaded sandwich...

• Breaded & Fried Shrimp
• Grilled Skirt Steak
• Mojo Compound Butter
• Spring Greens
• Chicken Wing Sauce
• Cuban Roll

I decided to make the Mojo compound butter out of the same ingredients that went into the marinade for the skirt steak.  This allowed me to keep that particular flavor profile prevalent within the sandwich.

• Now the only question left was, Will it mix well with the Chicken Wing Sauce?

Yes, is the simple answer.

Enjoy...

Mojo Compound Butter

1. Unsalted Butter
2. Sea Salt
3. Onion Powder
4. Garlic Powder
5. Chopped Parsley
6. Chopped Oregano
7. Lime Zest

Chicken Wing Sauce

1. Unsalted Butter
2. Tabasco
3. Lime Juice
4. Lime Zest
5. Brown Sugar

My kind of picnic grub...

That's it for now...till we exchange a few words again...Peace!

Creative Cooking Crew: April 13 B.L.T. Round-Up

In April, the Creative Cooking Crew...

Took on our first Sandwich Challenge.  Our theme was to create a unique sandwich built around three ingredients that started with the initials - B, L, T.

Now, Bacon, Lettuce, Tomato is the classic, but here we really pushed some limits. I hope you will find new inspiration from what these inventive cooks have dreamed up.

This fine group of cooks never cease to amaze.  I applaud each and every one for their hard work, tenacity and willingness to think outside of the conventional box in the kitchen.

Enjoy...

Blueberries, Leek & Toscano
Shannon from Tri to Cook

Bangers, Lentil Mash & Tabasco Mayo
Angela from Spinach Tiger

Beet Greens, Lemon Aioli & Tuna
Christo from Chez What?

Beef, Lemon Aioli & Tomatillo Sauce
Erica from My Colombian Recipes

Basil, Lemon Chermoula & Tuna
Laura from La Diva Cucina

Lobster Sandwich a la Prunier
Deana from LostPastRemembered

Brie Brazil Ball, Lentil Loaf, Tapioca
Evelyne from Cheap Ethnic Eatz

Berries, Liver Mayo & Turkey
From The Home Skillet Team

Branzino, Lemony Lima Bean, Leek Salad & Tonnato Sauce
Joan from Foodalogue

Buttermilk Tahini Dressing, Lamb & Tabbouleh
Norma from Platanos, Mangoes & Me

Beef Tenderloin, Leek & Thyme
Maureen from Cuisine by Maureen

Swiss Chard Falafel Burger
Lori from Taste With The Eyes

Barbecue Chicken Sliders with Lime Turnip Slaw
Marisa from Cook's Book

Brie, Lingonberry, & Turkey
Victoria from Mission:Food

Bravas Sauce & Leek Tortilla Pinchos
Trix from Tasty Trix

Butter Lettuce, Lox & Tarragon Schmear Bagel
Fatih from An Edible Mosaic

Black Bean, Lobster Tail Meat & Taro
Hack from the Kitchen

B.L.T's will never be the same...=)

Check back next moth for another fun and tasty gathering of the Creative Cooking Crew.

Creative Cooking Crew: April 13, B.L.T.

For this month the...

Is Sandwich Making...

Black Bean, Lobster & Taro

Our challenge was to create a new sandwich built around ingredients that start with the letters
B.L.T.

Now, the classic bacon, lettuce & tomato was out of the question.  So, Laz decided on...

Black Bean
Lobster Tail Meat
Taro

This is a typical combination you would find on a plate, especially in Cuban cuisine, so I figured, if it works on a plate, it works on a sandwich.

Taro, a root veggie, closely resembles Boniato or Malanga, which is prevalent in Cuban food.  What I did was grate it finely, then fry it in canola oil.  This give the sandwich a wonderful crunch in every bite.

For the lobster, I decided to make a "Maine Lobster" style salad.  This is the star of the show.

Black Bean puree give the sandwich a spreadable "sauce" packed with flavor.

Black Bean Puree

• Canola oil
• Diced Spanish onions
• Diced red bell peppers
• Diced leeks
• White wine vinegar
• Black beans
• Veggie stock

Allow the puree to cool to room temperature before serving.

Lobster Tail Meat Salad

• Cooked lobster tail meat - cut into chunks
• Creme fraiche
• Diced red pepper
• Diced dill pickle
• Meyer lemon juice
• Himalayan pink sea salt

Allow the mixture to sit in the fridge for at least 1 hour, for the flavors to come together.

Taro

• Taro - peeled & grated
• Canola oil

The oil must be very hot for the taro to get real crispy.  I cooked my taro at around 380 F.

Served on toasted multigrain bread.

All in all, this was a revelation of a sandwich.  Loved it.

That's it for now...till we exchange a few words again...Peace!

Creative Cooking Crew: March 2013

Time for the...

To get going again.

This month our theme was to create an interesting dish using four ingredients front and center.

• Bacon
• Peanut Butter
• Granny Smith Apple
• Balsamic Vinegar

At least those are the ones I chose.  Now what to do?  Savory?  Sure, right in my comfort zone, no problem.

Then I realized, dude, you never take the easy route.  So dessert it became...=)

Now, what the hell dessert to make?  Don't know how I got around to a brownie, but it ended up being a wise choice.  Again, very odd for some at first.  Ultimately, flavor won out for those lucky enough to eat TWO PANS worth...=)

The Frankencookie Brownie

By the way, my lovely wifey came up with that name.  I kinda like it...=)

Constructing the brownie went as follows....

For the brownie mix...

• LC fudge brownie mix (any fudge brownie mix will do)
• Thick-cut oven-roasted BACON
• Maytag blue cheese

As I have said before, blue cheese turbo boosts chocolate flavor, do not be afraid to mix them.  Use lots of bacon here, you want that bacon goodness to come through.

For the chocolate chip cookie dough...

• LC cookie dough (any cookie dough will do)
• Milk chocolate chips
• PEANUT BUTTER

One of the overriding flavors coming through at this point is NUTTINESS of the course.  Between the Maytag blue cheese and the peanut butter.

Bake the brownie at 325 F for about 40 minutes.  Allow to cool completely inside the pan on a wire rack.

For the chocolate glaze...

• Bittersweet chocolate chopped
• Unsalted butter
• Bleu d'Auvergne

I don't remember when I first used BdA to make a chocolate glaze but it's my staple.  Turns out exactly the way I need every time.

Once the chocolate glaze cools slightly, glaze the top of the brownie.  I then allow the brownie to sit in the fridge for at least 90 minutes uncovered.  At this point it is ready to serve.

ONE THING.  You can microwave chocolate.  But since my micro is only used for it's timer, I ALWAYS use a double-boiler for melting chocolate.  Whichever method you use, burnt chocolate tastes like shit so please watch that chocolate.

This brownie is quite rich, so I knew my presentation needed some acid to cut through.  Perfect use of the third required ingredient BALSAMIC VINEGAR.  Reducing and intensifying BV has so many applications in the kitchen.  Add it to your arsenal.

The last required ingredient APPLE.

Apple jelly joins the balsamic reduction on the plate.  Then...

For the Granny Smith Apple Whipped Cream

• Heavy Cream
• Fresh Granny Smith Apple juice
• Powdered sugar

When making whipped cream make sure the bowl and electric beater attachments are quite cold. 

The more apple juice you use, the more apple flavor will come through.

Check out this month's round-up on Foodalogue this coming Wed. March 27, 2013.

That's it for now...till we exchange a few words again...Peace!

Creative Cooking Crew Feb 13: Meat & Potatoes Round-Up

This month the...

 

was to take the classic culinary combination of Meat & Potatoes, and rethink it.

Any cut of meat was in play, as was any variety of potato.

The spirit of this group remains the same, take our love of cooking and creative endeavor and apply it in the kitchen.  Meat & Potatoes provided a wonderful canvas for these fine cooks to paint on.

Please enjoy these imaginative courses...

Handmade Gnocchi & Balsamic Braised Beef
Marisa from Cook's Book

Duck Fat Fries with Beef, Onion, & Beer Gravy
Jenn & Seth from Home Skillet

Shepherd's Pie Made Two Ways
Angela from Spinach Tiger

Pork & Potato Hash with Poached Egg
Laura from La Diva Cucina

Spring Lamb a la Broche aux Primeurs
Deana from LostPastRemembered

 Causa Limena & Steak Tartare
Norma from Platanos, Mangoes & Me

 Burger & Fries
Christo from ChezWhat?

 Chipotle Sweet Potato & Ham Waffle with Egg
Joan from Foodalogue

 Chorizo, Cheese & Potato Croquettes with Avocado Aioli
Erica from My Colombian Recipes

 Meatloaf & Potato Pizza
Maureen from Cuisine by Maureen

 Twice Baked Sw Potatoes
Shannon from Tri to Cook

 Pan Fried Sweet Potato & Pork Dumplings
Victoria from Mission:Food

 Bangers & Mash-Up
Trixie from Tasty Trix

Cured Pork with Caramelized Apple on a bead of Potato Paillasson
Evelyne from Cheap Ethnic Eatz

 Filet Mignon Wrapped in Speck, Duxelles with Truffle, Potato Cake, Creme Fraiche, Truffle Carpaccio, Painted Bordelaise Reduction
Lori from Taste With The Eyes

 Carne con Papas
Laz from Miami

You can follow our Creative Cooking Crew Board on Pinterest.


That's it for now...till we exchange a few words again...Peace!

Creative Cooking Crew Feb 13: Meat & Potatoes

Carne Con Papas

This month's theme for the...

Meat & Potatoes

Our challenge was to take the classic culinary combination and give it a different spin.  Any cut of beef was in play, as well as any variety of potato.

I decided to rethink the classic Cuban dish: Carne con Papas.  Which literally translates to meat and potatoes. My Grandmother taught me this dish when I was probably 10 years old.

The original dish is basically a stew of beef, tomatoes, & potatoes.  I wanted to keep that element of the dish intact.

However, I did not want to stew the meat in with the potatoes.

So, I roasted off some beef neck bones and added them to the stew.  That way the essence of Carne con Papas, is there in every bite.  Without a doubt, the roasted beef neck bones gave me the desired effect I was looking for.  Roast them at 390 F for 60 minutes.

Please get rid of the bones before service.  They will run the dining expereince.

For textural contrast, I cubed NY strip, marinated in acid, and gave it a flash fry in duck fat.  Sounds good don't it.

The potatoes used were organic Yukon Golds.

Now, here's a pictorial rundown of the components of the dish.

White Onion, Leeks, Jalapeno

Thin Sliced Garlic

Albarino Espanol

Peeled Organic Florida Plum Tomatoes

Oven Roasted Beef Neck Bones

Sage, Thyme, Nutmeg, Smoked Pimenton, Curry Powder, Rosemary

Cubed Grass-Fed Organic NY Strip Steak

Orange Juice, Lime Juice, Sea Salt & Cane Sugar

Serve with Jasmine Rice

That's it for now...till we exchange a few words again...Peace!