Poll

Which of the following entrants made the best use of the ingredients  AWE Hell, Who do you think should win?

Tenpoint5
Deb415611
KyNola
La Quinta
Mr. Seemore
Pensacola Jim
Mrs. Seemore
Habanero Smoker
Westexasmoker
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Author Topic: Iron Chef Bradley Turn -In Pictures  (Read 24056 times)

Offline Tenpoint5

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Iron Chef Bradley Turn -In Pictures
« on: May 02, 2009, 05:17:50 am »
Basic Iron Chef rules:

Be creative on your recipes.

It can be as simple as a new ABT or a recipe that would take a snooty waiter in a fancy-schmancy restaurant 10 minutes to describe.
 
At least 80% of the cook time must be done in the Bradley Smoker, grill or other cooking method. Up to 20% of the cook time can be done on the stove, oven,

Use any spices or pre-made BBQ sauces, or other goodies as you wish.

The recipe is not limited to just the 3 main ingredients. Your pantry is open and anything is fair game to be used in your recipe. As long as the meat and two other ingredients are in one dish. ie...one bite gets all three ingredients.

It can be breakfast, brunch, lunch, or supper, or midnight snack.

Voting will be done in the form of a poll, which will be posted on Monday morning. You will only have to pick your favorite and vote for that one.

PLEASE REFRAIN FROM COMMENTING IN THIS THREAD UNTIL AFTER ALL THE ENTRIES HAVE BEEN POSTED.
This will allow everyone an equal chance in the voting. Please continue commenting in the Ingredients and Smack talking thread.
« Last Edit: May 02, 2009, 05:44:58 am by Tenpoint5 »
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline Tenpoint5

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Re: Iron Chef Bradley Turn -In Pictures
« Reply #1 on: May 02, 2009, 05:22:18 am »
SPICY CHOCOLATE RUBBED HICKORY SMOKED PORK TENDERLOIN, WITH PINEAPPLE, RAISIN, PINE NUT CHUTNEY, GRILLED BACON WRAPPED ASPARAGUS and GRILLED BABY RED POTATOES WITH BACON

First I made the Chutney on the gas grill so it would have time to chill.


The recipe: Pineapple Raisin Pine Nut Chutney

The chutney gets snap from spices and ginger. It is very easy to make and goes well with chicken, pork, and even as a spread for toast. Chutneys are chunky by nature. If you prefer a sauce, simply puree the cooked and cooled mixture in a food processor.
Ingredients:
   2 Tablespoons vegetable oil
   1 large sweet onion, chopped
   2 large cloves garlic, finely minced
   1/4 cup cider vinegar
   1 cup light brown sugar, packed
   3 Tablespoons (1 to 2 limes) fresh lime juice
   1 Tablespoon minced fresh ginger
   1/2 teaspoon ground cinnamon
   1/4 teaspoon ground nutmeg
   1/8 teaspoon ground allspice
   1/4 teaspoon kosher salt
   3/4 teaspoon dry mustard
   5 cups pineapple, skinned, and finely chopped
   2/3 cup golden raisins
   1/4 cup pine nuts
Preparation:
Heat the oil in a large heavy saucepan. Add onion and sauté for 2 minutes. Add garlic and sauté 1 additional minute, stirring often. Add cider vinegar, brown sugar, lime juice, ginger, cinnamon, nutmeg, allspice, salt, and dry mustard. Stir until well-combined. Add pineapple, raisins and pine nuts. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Chill for 2 hours before serving. Refrigerate any leftovers in a covered glass container.
Yield: about 1-1/2 quarts


The Spicy Chocolate rub was prepared and applied to the Pork Tenderloin.


Spicy chocolate rub recipe:
•   1 cup natural unsweetened cocoa powder
•   1/4 cup kosher salt
•   2 teaspoons dried red pepper flakes, chopped fine
•   1/2 teaspoon ground cloves
•   2 tablespoons granulated sugar

Then into the Bradley for 1:40 of Hickory Smoke



While the Tenderloin was in the Bradley, I had some time to kill. So I speared some Asparagus with a toothpick and wrapped with Bacon. Seasoned with Cookies Flavor Enhancer and set aside to rest. I also cut up some Baby Red Potatoes and placed them in a foil boat with 3 slabs of Butter, Salt, Pepper, Fresh Pressed Garlic and the two left over pieces of Bacon that I chopped up. Fired up the grill and put them on to cook. Timing was perfect as the Veggies was just getting done, the Bradley finished doing its thing. So I brought the Pork Tenderloin to the grill to put a REVERSE SEAR on it. Here is everything ready to come off.



All plated up with some extra Pine Nuts for Garnish or The Money Shot!!!

MY ENTRY FOR THIS EDITION OF IRON CHEF BRADLEY





EXTRA PIC WITH EXPLANATION
I wanted to show what the Bacon Wrapped Asparagus looked like but the flash and focus wouldn’t cooperate. But if you look at the piece still sitting on the plate you get a pretty good idea.


« Last Edit: May 02, 2009, 10:54:46 am by Tenpoint5 »
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline deb415611

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Re: Iron Chef Bradley Turn -In Pictures
« Reply #2 on: May 02, 2009, 09:49:15 am »
PORK TENDERLOIN FILLED WITH APPLE, RAISIN & PINE NUT CHUTNEY

The filling (enough for two tenderloins):

1 cup diced onions
1 cup raisins
2 granny smith apples, diced
1 shallot minced
1/4 cup brown sugar
1/2 cup cider vinegar
1 cinnamon stick
1 bay leaf
 
simmer for about 20 minutes, remove bay leaf & cinnamon stick, let cool
toast pinenuts & then add to apple/raisin mixture

the ingredients:


chutney before pine nuts added:


Get tenderloin ready for stuffing, salt & pepper:



Spread cooled filling on tenderloin:



Roll, tie,  simple rub (olive oil, salt, pepper, lemon peel, cinnamon),  into the smoker w/ 1 hr 20 min apple until 145 degrees (total time 2 1/2 hours)

Cute pup helping mom clean up the deck - captured the bisquette insert  :D


Out of the smoker:



Sliced and ready to serve with simple side - whole wheat couscous:



close up:










« Last Edit: May 03, 2009, 09:10:35 am by deb415611 »

Offline KyNola

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Re: Iron Chef Bradley Turn -In Pictures
« Reply #3 on: May 02, 2009, 03:24:06 pm »
Pine nut crusted pork tenderloin with an bourbon apple raisin cream sauce

The tenderloin is simply seasoned with Morton's Natures Seasons, crusted with chopped pine nuts and maple smoked.  The sauce is sauteed onions, apple concentrate, bourbon, cream, salt, pepper and chopped raisins that had been soaked in the bourbon.

Finished product for your review



Plated with blanched asparagus, cherry tomatoes and lemon zest



Offline La Quinta

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Re: Iron Chef Bradley Turn -In Pictures
« Reply #4 on: May 02, 2009, 07:41:59 pm »
OK....Here is what I did

1 lb of pork tenderloin ground
6 slices of thick cut bacon ground
2 TBLS of jalapenos minced
1 TBL (each) of red, yellow and orange peppers minced
1 hot italian sausage (casing removed)
S&P to taste
1.5 cups of rum soaked raisins (overnight is better soaking time) seperate the raisins in (2) 3/4 cup portions
1 TBL of toasted pine nuts
1 tsp of powdered milk (we had buttermilk powder so I used it)
Granulated garlic and onion




Form into patties and let rest for an hour or so...


Dust patties with garlic and onion and smoke for 1.5 hours (I used 1/2 hickory 1/2 oak)


Now it's time for the rum raisin bbq sauce....(before we go a grillin)

In a food processer (I have a liitle one)
3/4 cup (the leftover) rum soaked raisins...rum and all
1/4 cup of ketchup
1/4 tsp sage
A splash of balsamic, terriaki, and a pinch of brown sugar
Give it a good whirl up in the mixer...let it rest while the "burgers" smoke

Take out the patties and baste them in the sauce and throw them on a hot grill...


I served these with a killer jalepeno/garlic mayo and a slice of red onion and tomato
Oh yeah...well and a carrot raisin slaw with smoked pine nuts and smoked sweet potato chips...





Offline seemore

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Re: Iron Chef Bradley Turn -In Pictures
« Reply #5 on: May 02, 2009, 08:55:05 pm »
Here is Mr Seemore's Entree:

Smoked Pork Loin with Pine Nut Butter and Raisins:

First, I covered the pork loin with yellow mustard sauce and cayenne pepper.
Then I smoked it for 2 1/2 hours at 200 degrees.

I also smoked some pine nuts:

Once the pine nuts had smoked, I placed them in the food processor, to which I added hot chili oil, a small amount of honey, and walnut oil:

I sliced the pork loin:

I cooked rice and put some on a plate.  I topped the rice with some diced tomatoes and the pork slices.  I then topped that with the pine nut butter.  Then I sprinkled on more diced tomatoes and golden raisins:

Offline PensacolaJim

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Re: Iron Chef Bradley Turn -In Pictures
« Reply #6 on: May 02, 2009, 09:06:50 pm »
Ingredients
 1/4 cup finely chopped raisins
 2 oz finely chopped pine nuts
 2 garlic cloves, minced
 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
 1/2 teaspoon salt.
 1/2 teaspoon black pepper.
 1 (2-pound) pork tenderloin.
 1 pound apple smoked bacon
 5oz of blue cheese
Preparation
Preheat smoker to 220°.
Butterfly port tenderloin. Slice pork lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Slice each half lengthwise, cutting to, but not through, other side, and open flat. Place plastic wrap over pork, and flatten to an even thickness using a meat mallet.
Sprinkle pork with blue cheese.
Spread spinach mixture down center of pork.
Combine chopped raisins, pine nuts, garlic, 1/2-teaspoon salt, and 1/2 teaspoon pepper and sprinkle on spinach.
Roll up pork, jellyroll fashion.
Do a bacon weave around roll.
Smoke with apple for 2 hrs.
Continue to slow cook for 4 more hours, or until internal temp reaches 170°


Flatten tenderloin.

Add blue cheese.

Add spinach.

Top with mixed ingredients.

Rolled and bacon woven.

In Smoker.

Done and resting for 15 minutes.

Carved.

Served to enjoy!

Thanks for looking!

Slow Smoked and falling off the bone, Yum!

Offline seemore

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Re: Iron Chef Bradley Turn -In Pictures
« Reply #7 on: May 02, 2009, 09:13:12 pm »
Here is Mrs. Seemore's entry:
Moroccan style pork loin with "chunky" hummus

The Pork Loin
I combined the following ingredients:

(1/2 C olive oil, plus 1/2 t of turmeric, curry, cilantro, cayenne pepper, paprika, garlic powder, thyme and orange rind).
The loin soaked in this for about an hour:

It smoked for about three hours at 200 degrees:

Once cooled, the loin was sliced and set aside.


The hummus
I combined the following:

1 T Balsamic vinegar, 1/3 t of curry, cumin, and cilantro, as well as a dash of cayenne pepper and salt to taste.
I heated some oil in a pain and added 1/2 C diced tomatoes, 1/2 C chopped onion, and two cloved of garlic, minced

Once the onions were translucent, the Balsamic vinegar mixture was added, as well as 1/2 C pine nuts and 1/2 C golden raisins.

After about one minute, a 12 ounce can of drained chick peas (garbanzo beans) was added, and then mashed while olive oil was added until the mixture had a paste-like consistency.


The sliced pork loin was placed in a pita pocket, and then topped with the hummus:

Offline Habanero Smoker

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Re: Iron Chef Bradley Turn -In Pictures
« Reply #8 on: May 03, 2009, 12:04:40 pm »
I have to do this in two part. I guess I am too long winded


Bacon Wrap Pork Tenderloin – with – Curry Raisin/Pine Nut Sauce Pt. 1

Sorry I was rushed for time, and didn’t have a chance to edit the pictures. I shouldn’t have waited to the last minute. I just got the medallions finished before the rain started.

Smoker & Gill
Tenderloins   85 mins in smoker
Green beans  25 on grill

On stove
Bacon 2 min.
Toasting pine nuts 1.5 min
Rice 4.5 min.
Sauce 6 min.
Under broiler
Medallions 1.5 minutes.

Serves 4
Bacon Wrap Pork Tenderloin – with – Curry Raisin/Pine Nut Sauce

1 pork tenderloin
1/2 C soy sauce
6 Tbsp brown sugar, packed
2 Tbsp olive oil
2 large cloves garlic, finely chopped

8 – 10 thin slice bacon strips, maple flavored/unsmoked (one strip per medallion)
1/4 C Sugar
1/2 tsp ground black pepper

Kosher salt or sea salt, and pepper to taste

Trim pork of all fat and silver skin. Cut into 1 1/2” medallions. Place soy sauce brown sugar and olive garlic into a small bowl and mix well. With this much sugar, it will take a little effort to get it all dissolved. Place pork in a sealable plastic bag, and pour marinade in bag, and refrigerate for 2 to 4 hours. If you look closely at the last medallion, it is cut from the end that is thin. Just slice it halfway through and fold it over to make its thickness consistent with the others.

Picture show the ingredients for the marinade, the one tenderloin trimmed and cut into medallions.


Take the medallions out of the refrigerator, remove from marinade and pat dry. Cover with plastic wrap and set aside for now. Next mix sugar and black pepper together in a pie plate. Place strips of bacon on a plate, and place another plate on top. Place in microwave and microwave on high for 1 to 3 minutes. The bacon should have rendered about some of its fat and have shrunk a little, but still pliable to wrap around the medallions. (The plate on top of the bacon helps prevent the bacon for shriveling too much). Start with one minute and then use 30 second intervals. You don’t want to over cook the bacon.When bacon is cool enough to handle, dredge one side of each piece of bacon through the sugar mixture and set aside.

Preparing Bacon for microwave
   

Bacon Ready to be dredged


Wrap a slice of bacon around each medallion (sugar side out). Secure with two toothpicks, and place on a Bradley smoking rack.

Assembling Medallions


Place in a 225°F preheated smoker (making sure the smoke generator is also preheated). Apply 40 minutes of peacan smoke, and continue to cook until madallions reach an internal temperature of 142°F – 145°F.

Fully cooked; include 1.5 minutes under broiler at 450°F.



While medallions are smoking/cooking prepar the green beans.

Grilled Green Beans with Balsamic/Pine nut Vinaigrette

12 oz green beans, trimmed
8 unpeeled garlic cloves, coarsely chopped
1 tsp cooking oil (olive oil)
2 tsp lemon-flavor olive oil (or 1 1/2 tsp olive oil and 1/2 tsp lemon juice
1 Tbsp water

In a large bowl toss together beans, garlic,  cooking oil and jalapeno pepper; set aside. Fold a 36x18 inch piece of heavy foil in half to make an 18-in square. Place bean mixture in center of foil. Bring together 2 opposite edges of foil; seal with a double fold. Fold remaining edges together to enclose the beans, leaving space for steam to build.

Beans being prepared for grill.

No more pictures for a while. Batteries need charging.

Place bean packet on the grill rack of an uncovered grill. Grill for 20 minutes, turning once. Remove packet from the grill and cool slightly. Carefully open packet (some steam will escape). Return open foil packet to the grill rack. Continue grilling 5 minutes more or until beans are just browned and crisp-tender, stirring occasionally.

Transfer beans to a serving bowl. Drizzle with lemon-flavor olive oil. Season to taste with salt. To serve, remove peel from garlic cloves, mash lightly, and divide cloves among servings of beans.
« Last Edit: May 03, 2009, 12:06:11 pm by Habanero Smoker »


     I
         don't
                   inhale.
  ::)

Offline Habanero Smoker

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Re: Iron Chef Bradley Turn -In Pictures
« Reply #9 on: May 03, 2009, 12:05:32 pm »
Bacon Wrap Pork Tenderloin – with – Curry Raisin/Pine Nut Sauce Pt. 2

Quick and Easy Coconut Rice
2 C Minute rice
1 14 oz. Unsweetened Coconut Milk
1/2 C Water
Salt/Pepper to taste.

Do to time constrains on using stove top, I used minute rice. Coconut rice is best when made with jasmine rice. Place coconut milk and water in a medium sauce pan. Using a high flame bring to a boil. When it begins to boil, add rice, stir, cover and remove from heat. Let sit for 20 minutes.

Sauce
1/4 C Balsamic vinegar
1/4 C Golden raisins; chopped
1/4 C Toasted Pine nuts; chopped
1 C chicken broth, divided
2 Tbsp Unsalted butter
2 Tbsp Cornstarch
1 - 2 Tbsp Red Curry Paste (2 is plenty hot)
Salt and pepper to taste

Forgot to add the picture for the sauce ingredients: (I even display it wrong. :) Brown sugar is suppose to be displayed, instead of the white sugar I used for dredging the bacon).


Soak whole raisins in the balsamic vinegar for 2 hours prior to use. Before using the raisins, drain well reserving the balsamic vinegar for the vinaigrette. In a dry small sauce pan toast pine nuts, remove from heat and coarsely chop. Using the same pan, add butte, and brown over medium high heat. Stir in chopped pine nuts until they are well coated. Next add ¾ cup of chicken broth, reserving the other to mix with the corn starch; and raisins.

Use 2 tablespoons of broth and mix it with 1 tablespoon of cornstarch. Add to pan and bring to a boil until it thickens. If you want a thicker sauce, use the remaining cornstarch and chicken broth. Remove from stove.

To serve put a serving of rice in the middle of the plate, then add a tenderloin medallion on top, and top it with sauce. Serve with grilled green beans dressed with vinegrette.

Balsamic/Pine nut Vinaigrette6 Tbsp Olive oil
2 Tbsp Pine nuts; toasted and chopped
2 Tbsp reserved balsamic vinegar (add more balsamic if there is not enough reserve)
1 Tbsp cider vinegar
Salt/Pepper to taste.

Place pine nuts in a small bowl, and add cider vinegar. Allow the pine nuts to absorb the vinegar. Next add the balsamic vinegar, oil and whisk until well blended. Add salt and pepper to taste.

Plated and ready to eat.


« Last Edit: May 04, 2009, 02:42:39 am by Habanero Smoker »


     I
         don't
                   inhale.
  ::)

Offline westexasmoker

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Re: Iron Chef Bradley Turn -In Pictures
« Reply #10 on: May 03, 2009, 01:20:19 pm »
WTS Sweet/Sour Porkloin

5 lb. porkloin, trimmed of some fat and cored the middle out



Marinade overnight, teriyaki sauce, soy sauce, pineapple juice, mandarin orange juice and some black pepper



Cavity coated with sweet/sour sauce then filled with chopped bell pepper, carrot, waterchestnuts, pineapple, mandarin oranges, pine nuts and rasians



Cored middle back on top and secured with butchers twine.  Smoker heated to 220.



After 4 hours in the smoker with 2 hours worth of mesquite smoke.  IT right at 135



Covered with sweet/sour sauce then a layer of chopped pine nuts and back to the smoker



Pulled at IT of 148, about 2 more hours.  Then tented with foil to rest a bit.



Sliced.



Plated with teriyaki fried rice, and a drizzle of sweet/sour sauce



C

Its amazing what one can accomplish when one doesn't know what one can't do!


Offline Tenpoint5

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Re: Iron Chef Bradley Turn -In Pictures
« Reply #12 on: May 07, 2009, 06:32:18 am »
Only 24 hours until the winner is decided. If you have not cast your vote yet. It is a close race.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline KyNola

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Re: Iron Chef Bradley Turn -In Pictures
« Reply #13 on: May 07, 2009, 09:46:48 am »
Hey 10.5,
Should it be a tie, I think there should be a cook off between the two contenders.  To make it fair, 3 different ingredients chosen by the wife of the organizer.(That would be your wife 10.5).  Give them a week to come up with their dishes and post them for a vote.

What do you think?

KyNola

Offline Ka Honu

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Re: Iron Chef Bradley Turn -In Pictures
« Reply #14 on: May 07, 2009, 01:34:37 pm »
What a display of Food Porn!  I finally had to stop drooling and vote for the one that was closest to what would have been my hands-down winner if I hadn't been busy wolfing down all the oysters, gumbo, crawfish and Turbodog (plus a couple of beignet and a bag or three of Zapp's Spicy Creole Tomato chips) that KyNola thoughtfully left available.

KyNola - They tell me the restocking is going well so it should be safe to reenter the city by the weekend without worrying about starving.