Since this ICB never got off the ground, let's start a thread for Caribou, ronbeaux and myself to share what we tried to put together for ICB V...
(bring on the tryptophan, cheesy nonsense and the trash talk!)
All of you guys are going down. ;D
I'll go first for the hammering.
The breast of a well cooked turkey
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03356.jpg)
Some stale corn tortillas
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03357.jpg)
The mis in place
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03358.jpg)
Fry the tortillas cut in quarters until they look like this
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03359.jpg)
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03360.jpg)
Apply stuff that includes turkey(My part had jalapenos)
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03362.jpg)
Bake at 400 until perfect
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03363.jpg)
Then make some that Momma likes
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03364.jpg)
awesome ron. you need to move closer to Texas.
Damn, that was fast... I need a few minutes to compose my masterpiece. ::)
Now that is some "Good Eats" Ronbo.
I told you guys it was 'cheesy.'
Ow RR. ;D
ron, how's wife feeling? ( while we wait for squirt)
She is taking some kind of big azz pill that seems to make everything not that important anymore. Seriously, this is day two and it is always the worst. But it is better than the first two she had this year. We are both just happy that the Doc was able to get the job done and she will be back to normal. Got the campground booked for the new year and she will be ready! Did you ever stop and think about everything that weighs more than 5 lbs around your house????? She can't pick that stuff up for 4 weeks! I'm screwed.
hell, you'll be happy to do it for her so you can do the cook offs. ;D
Ok, here we go..
The original challenge said 'left over turkey', so I took that to the extreme.
I smoked about 10 pounds of turkey breast, and used some turkey bacon in a different dish. = LEFT OVER
Wandering through the store, they had a cooler with a few clearance items in it...
Turkey Italian sausage, and Hillshire Farms Turkey 'little smokies'. = LEFT OVER
(http://lh6.ggpht.com/_CbvAIVzmFFM/SxKN1_3IDMI/AAAAAAABAxY/W9sdNfgfz9s/s800/DSC00191.JPG)
The main dish will be turkey wrapped asparagus spears, wrapped in turkey bacon, served over yellow rice.
(http://lh4.ggpht.com/_CbvAIVzmFFM/SxKN2wL6VLI/AAAAAAABAxg/UDA9I-M1TkQ/s576/DSC00192.JPG)
I'll say up front right now that EVERYTHING was cooked outside. Turkey, bacon, rice, etc. The whole shebang.
Prep was done inside for sanitary reasons..
Asparagus, trimmed/peeled:
(http://lh5.ggpht.com/_CbvAIVzmFFM/SxKN3w1zmsI/AAAAAAABAxs/vozB_PF2Blo/s800/DSC00195.JPG)
T Italian sausage,wrapped in T bacon:
(http://lh5.ggpht.com/_CbvAIVzmFFM/SxKN4zXLL9I/AAAAAAABAx0/9c5_tfTjMm4/s800/DSC00196.JPG)
Crap picture, but this is the sauce for the asparagus: Mayo w/ olive oil, spicy mustard and tarragon.
(http://lh4.ggpht.com/_CbvAIVzmFFM/SxKN5npjlCI/AAAAAAABAx8/6KAwkTUC5zc/s800/DSC00202.JPG)
Outside on my work station, T bacon wrapped Italian sausage, and T bacon wrapped lil' smokies:
(http://lh4.ggpht.com/_CbvAIVzmFFM/SxKN7NclmhI/AAAAAAABAyE/XDrcCsB9tsM/s800/DSC00204.JPG)
The workhorse:
(http://lh4.ggpht.com/_CbvAIVzmFFM/SxKN8xhiWaI/AAAAAAABAyM/8RS4vZ9z04M/s800/DSC00205.JPG)
At work..
(http://lh5.ggpht.com/_CbvAIVzmFFM/SxKN-hVQSnI/AAAAAAABAyU/hG43x6DdRAI/s800/DSC00206.JPG)
Now, at this point, I wanted to do the rice outside in some kind of traditional Cajun manner.
After a few friendly PMs between ronbeaux and myself, we came up with a "Yankee Cajun Microwave".
Using Google Translate, this is the best I could come up with. (lots of WHO DAT and WHO DER static later)
(http://lh5.ggpht.com/_CbvAIVzmFFM/SxKOBeANrPI/AAAAAAABAyk/urgeScEFUgI/s800/DSC00208.JPG)
Vent WIDE OPEN for this one, folks!
(http://lh3.ggpht.com/_CbvAIVzmFFM/SxKOClz2X6I/AAAAAAABAys/1WNDStTBtQU/s800/DSC00209.JPG)
Lil' smokies are on..
(http://lh5.ggpht.com/_CbvAIVzmFFM/SxKOFvQUNeI/AAAAAAABAy8/E6yiXqvj2EM/s800/DSC00212.JPG)
Sauce is warming up...
(http://lh3.ggpht.com/_CbvAIVzmFFM/SxKOGfWvI8I/AAAAAAABAzE/82digEb58V0/s800/DSC00213.JPG)
Ok, I came to the realization that Ron was full of S!
(http://lh5.ggpht.com/_CbvAIVzmFFM/SxKOJhM0hpI/AAAAAAABAzU/LAtMylkqB3A/s800/DSC00215.JPG)
Asparagus wraps, 1, 2, 3...
(http://lh3.ggpht.com/_CbvAIVzmFFM/SxKOKgBmWNI/AAAAAAABAzc/dIaDdq1q1Mw/s800/DSC00216.JPG)
(http://lh6.ggpht.com/_CbvAIVzmFFM/SxKOLxOISQI/AAAAAAABAzk/STtKhlvrMv4/s800/DSC00217.JPG)
(http://lh5.ggpht.com/_CbvAIVzmFFM/SxKOOopYiTI/AAAAAAABAz0/ApzqejUjZ5Y/s800/DSC00221.JPG)
Rice is done..
(http://lh4.ggpht.com/_CbvAIVzmFFM/SxKOP89CjZI/AAAAAAABAz8/3t00llidKwo/s800/DSC00223.JPG)
Asparagus bundle is done..
(http://lh6.ggpht.com/_CbvAIVzmFFM/SxKORJPHGWI/AAAAAAABA0I/nnYzG0MA_JY/s800/DSC00224.JPG)
Plated up!
(http://lh4.ggpht.com/_CbvAIVzmFFM/SxKOTaVouLI/AAAAAAABA0Y/cx6r5sTvonI/s800/DSC00227.JPG)
Yep. She is the taste tester. She can pick out a single spec of black pepper in a bowl of gumbo. Come on squirt, I'm getting sleepy.
A rice cooker?? Where in the heck in all dem who dat's and who der's did you ever get the idear of using a rice cooker. Martha Stewart? Rachal Ray? Richard Simmons? I said ball de rice, not nuke it in some new fangled machine plugged in!!
Otherwise it looked pretty darn good. :P
ROTFFLMFFAO
squirt or is it halsquirt, food looks great.
you guys did a jam up job!
Ron!!!!?
I'm here. I had to go throw up. A rice cooker......
Ball de rice!!! Squirt. Well you aint gonna get the brightest crayon in the box award for that one. You gotta ball de rice like mudbugs adn or a shrimp ball
Quote from: ronbeaux on December 08, 2009, 08:58:31 PM
Where in the heck in all dem who dat's and who der's did you ever get the idear of using a rice cooker. Martha Stewart? Rachal Ray? Richard Simmons?
Worse!
(http://72.29.68.107/~pickypal//home/pickypal/public_html/wp-content/uploads/HLIC/dbd61aba3dadd32ad3717158567defd8.jpg)
:D
That's a rice cooker? I thought it was a small turbo smoker or pressure dishwasher.
I knew to expect something different, just didn't know hal different.
Oh. OK. I like him. Mrs thinks he is hot. Beotch.
I think ron should be disqualified for not spelling bawl.
De rules don't say nuttin bout no spellin!
Quote from: Ka Honu on December 08, 2009, 09:31:31 PM
That's a rice cooker?
That's a starch/bean/veggie (almost everything) cooker. :D
ok squirt should be disqualified for having a signed pic of some chef.
Quote from: classicrockgriller on December 08, 2009, 09:48:08 PM
ok squirt should be disqualified for having a signed pic of some chef.
De rules dont say nuttin bout no jef signs picked needer!
:D :D :D :D :D
You guys are crazy!
Quote from: ronbeaux on December 08, 2009, 08:04:49 PM
Bake at 400 until perfect
B-B-B-bake? In what?
Ovens are for PIES..
OK, the multi-dudes have spoken and it is a tie,
But,
we need a rematch.
new rules .... you pic a recipe and giv it to ron and vice versa. ;D
Quote from: classicrockgriller on December 08, 2009, 09:48:08 PMok squirt should be disqualified for having a signed pic of some chef.
Puckin' A!
Nice food guys!!!
Quote from: squirtthecat on December 08, 2009, 09:47:13 PM
Quote from: Ka Honu on December 08, 2009, 09:31:31 PM
That's a rice cooker?
That's a starch/bean/veggie (almost everything) cooker. :D
That's an awesome tool.
STC - ever make risotto in it? If you don't have them look at Lorna Sass's cookbooks
Squirt,
The photo of the rice cooker in the Bradley with the "vent wide open" is one of the best I have seen. And the commentary is priceless. Great post. I don't think Ron is the only one full of excrement. And then Ka Honu, with his usual one line sharp wit, comes up with "Puckin' A".
Ron,
After laughing my way through this thread and seeing how you can indeed cook rice in the Bradley, I thought about your barbeque competition. If you want to smoke in the Bradley at a competition, just stuff the Bradley in a big smoker and challenge them to disqualify you. Stick some smoldering newspaper in the big smoker for effect. Al Gore might give you an award for smoking green with recycled paper. You could end up with a Nobel or Oscar before it is all over.
Good luck and slow smoking,
Pachanga
Quote from: deb415611 on December 09, 2009, 03:36:12 AM
STC - ever make risotto in it? If you don't have them look at Lorna Sass's cookbooks
Not yet.
I've got her 'Pressure Perfect' book on my desk as we speak.. Bought it, and forgot I had it until a few days ago!
Guys those look awesome!
I will get my pics posted soon, I still have to upload them to Photobucket.
Carolyn
Here is the first my two leftover dishes:
1. Turkey Pot Pie
I gathered the following ingredients:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1097.jpg)
Pie crusts
2 C leftover turkey
1/4 C frozen peas, thawed
1/4 C carrots, diced
1/4 C onion, chopped
2 small potatoes, peeled and diced
Leftover turkey gravy
Saute the carrots and onion. Zap the potatoes in the microwave for about two minutes to soften.
Combine the turkey, vegies and peas in the gravy, mix.
Line pie pan with first crust, pour in filling. Top with second crust. Make holes for steam to escape.
Bake at 375 for 30 minutes.
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1100.jpg)
That looks bloody awful, not I love meat pies and that one is bigger than you get from the stores so it has to be 10 times better, never mind that their is a master at the cooker. Nice Seemore!
Here is my second leftover turkey dish:
2. Mushroom & turkey lo mein
Ingredients:
One package Ramen noodles
3 cups leftover smoked, deep-fried turkey
1/2 C each mushrooms, sugar snap peas
Chili sauce
Smoke the mushrooms & the snap peas for about one hour at 225 degrees
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1105.jpg)
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1108.jpg)
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1118.jpg)
Heat wok with oil. Break up ramen noodles into pieces. Once oil is hot, saute noodles.
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1120.jpg)
Remove noodles from wok. Add snap peas and mushrooms. Cook for one minute. Then add turkey. Continue to cook for one minute
In the meantime, mix ramen soup seasonings with 2 C water, add two heaping tablespoons of corn starch.
Make a "ring" in the wok by pushing the meat and vegetables up on the sides of the wok. Pour liquid in the center of the wok and bring to a boil. Add Ramen noodles back in to the wok.
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1126.jpg)
Stir together and add 1/4 C of the chili sauce. Cover and let simmer for one minute.
Serve immediately:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1130.jpg)
I thought the smoked sugar peas were awesome in this dish, but the mushrooms were way too overpowering.
Mrs.
Thanks, Q.
I don't have much imagination, though. The two I submitted are basically mainstays with the leftover turkey.
I was looking at all the other entrees, and man they look awesome. Nachos are always a HIT, and those asparagus/bacon/turkey wraps are the BOMB!
June
OK. Just because you were lagging behind on timing, don't mean you don't get heckled. Store bought pie crust???????
I freaking love pot pies!!!!!
Never mind them look at you go with a second dish that looks just as yummy as the first. Man I'd pay money for either of those dishes. Nice work!
That's no fare. You posted a second favorite of mine while I was typing.
Yumm!
Very nice June!
Thanks! I had to do two dishes, since I woosed out on the last Iron Chef.
And yes, Ronbeaux, those crusts are store-bought!
I am still trying to perfect pizza crust, so it will be a long, long time, if ever, that I attempt pie crust from scratch!
The lo mein was for my mom. She used to make this dish with leftover Thanksgiving turkey. However, she never would have used hot chili sauce in her version! :o
I don't enter these contests to win; I just like to cook. And see what the others have done!
June, both of your dish's look fantastic. But that turkey pot pie is a big time winner in my book. Take about some real comfort food! Thanks for the posts. ;D
Quote from: seemore on December 11, 2009, 05:53:22 PMI am still trying to perfect pizza crust, so it will be a long, long time, if ever, that I attempt pie crust from scratch!
Pie crust is much easier than pizza crust (and you don't have to throw it up in the air and try to roll it down your arm).
Quote from: seemore on December 11, 2009, 05:53:22 PM
Thanks! I had to do two dishes, since I woosed out on the last Iron Chef.
And yes, Ronbeaux, those crusts are store-bought!
I am still trying to perfect pizza crust, so it will be a long, long time, if ever, that I attempt pie crust from scratch!
The lo mein was for my mom. She used to make this dish with leftover Thanksgiving turkey. However, she never would have used hot chili sauce in her version! :o
I don't enter these contests to win; I just like to cook. And see what the others have done!
AAAHHH Not Bad for a Beginner!!
OK, I'm late. I don't know how I missed this thread before but it is truly great. Some wonderful looking food here. I've long since forgotten about my turkey. The scratches from the cat attack in the kitchen are healing nicely.
Crust? Check with Deb. She could probably make a light and flaky crust out of a '71 VW Beetle. ;D
Seemore,
I love turkey pot pie and your other dish looked fantastic. There is certainly nothing wrong with using store crusts. However, if you are interested, following is an excellent but easy crust.
This is an old family recipe from grandmother to mother to me. It is called No Fail Pie Crust. So far it has maintained its reputation. The secrets are cold ingredients for easy handling and vinegar to keep it from being tough. You will not taste the vinegar. The acid in the the vinegar prevents too much gluten development so it can be handled and rehandled.
I made a buttermilk pie for Thanksgiving. My eighty year old mother in law asked how I got such a flaky crust. She is a fine cook so that is a pretty good recommendation.
Like Ka Honu says
QuotePie crust is much easier than pizza crust.
Pachanga's Family No Fail Pie Crust
3 cups all purpose flour from freezer
1 1/4 cup very cold Crisco
1 teaspoon salt
scant ½ cup very cold water
1 egg
1 Tablespoon vinegar
Put 1 ¼ cup Crisco, 3 cups flour and scant ½ c water and 2 same-size pie tins or glass in the freezer (one if making a double crust for top and bottom). Place cold flour and salt in a food processor. Pulse for 2-3 seconds 3-4 times.
Cut cold Crisco into 3-4 chunks and mix with flour/salt mixture by pulsing to a course cornmeal consistency. Whisk egg and vinegar in a separate bowl. Add egg/vinegar mix to flour/salt/Crisco. Pulse as little as possible to mix. Add a little less than ½ c water. Pulse as little as possible until well blended. Place in freezer until needed. Cut in half and roll out crust on a lightly floured surface. Fold in half and place in cold pie pan. Flute edge and repair any holes or thin places with overhanging dough. BE SURE TO DOCK (poke with a fork) YOUR CRUST BEFORE YOU ADD THE FILLING. (can refrigerate for a few days)
makes 2 pie crusts or top and bottom.
Good luck and pretty pies,
Pachanga
Quote from: Pachanga on December 11, 2009, 09:52:35 PM... glutton development ...
Sounds like the perfect title for my autobiography.
Ka Honu (aka Blue Writer, his Native American Indian name),
Fixed the error. Thanks. I need all the help I can get and more.
Good luck and error free (for now),
Pachanga
Seemores;
Very creative on all dishes. I never thought of browning ramen noodles. I buy the noodles by the case, and the first thing I do when I open a package is to throw away the seasoning package.
There is nothing wrong with store bought pie crust. Though when I do make my pie crust I use a Cook's Illustrated recipe that has vodka in it, and that always comes out perfect.
Awesome recipes everyone!
Quote from: Habanero Smoker on December 12, 2009, 01:26:07 AM
I buy the noodles by the case
me too, I have a college student ;D I'll show him this recipe, it looks great. I remember cooking on the floor of a friend's dorm room with an electric wok many years ago.
Quote from: Habanero Smoker on December 12, 2009, 01:26:07 AM
Though when I do make my pie crust I use a Cook's Illustrated recipe that has vodka in it, and that always comes out perfect.
This is the recipe that I use too. Though I have to admit there is a pillsbury crust in my fridge, they are decent.
Quote from: ArnieM on December 11, 2009, 09:13:09 PM
Crust? Check with Deb. She could probably make a light and flaky crust out of a '71 VW Beetle. ;D
Jeez, I'm never going to be able to invite you over for food, I don't know if I can live up to that reputation ;D
Deb;
I have a cookbook that has several recipes of what to do with Ramen noodles after you discard the seasoning. :)
You guys (and ga) are great! You are so encouraging and positive
I will try the pie crust, Pachanga. I don't know about the one with vodka - I will have to see if there is any left after my Bloody Marys!
You do know I was kidding about the pie crusts??? You did a fabulous job on those two entries.
Quote from: seemore on December 12, 2009, 02:58:08 PM
You guys (and ga) are great! You are so encouraging and positive
I will try the pie crust, Pachanga. I don't know about the one with vodka - I will have to see if there is any left after my Bloody Marys!
It gives you a reason to go to the liquor store :D Need vodka for cooking ;D
June - we are having turkey pot pie for dinner. Thanks for the idea!
Quote from: Habanero Smoker on December 12, 2009, 01:26:29 PM
Deb;
I have a cookbook that has several recipes of what to do with Ramen noodles after you discard the seasoning. :)
Habs - what the name? Right now my son is limited to microwave use but I could see him branching out later on.
Thanks,
deb
Ronbeaux, NO OFFENSE taken over the pie crusts.
I am however, always a little inhibited by things I don't know...just ask Deb. I was asking her tons of questions about pizza crusts before I finally tried one.
Quote from: seemore on December 12, 2009, 05:59:41 PM
Ronbeaux, NO OFFENSE taken over the pie crusts.
I am however, always a little inhibited by things I don't know...just ask Deb. I was asking her tons of questions about pizza crusts before I finally tried one.
and now you make an awesome one, though I don't remember tons of questions. The dutch oven ones are very impressive :)
Quote from: deb415611 on December 12, 2009, 03:12:47 PM
June - we are having turkey pot pie for dinner. Thanks for the idea!
Quote from: Habanero Smoker on December 12, 2009, 01:26:29 PM
Deb;
I have a cookbook that has several recipes of what to do with Ramen noodles after you discard the seasoning. :)
Habs - what the name? Right now my son is limited to microwave use but I could see him branching out later on.
Thanks,
deb
I'll have to go through some books to find out which one. Once you know the technique, it so simply to add your own variations that you don't have to rely on the book anymore. The book may be helpful in other ways, because I'm sure it was a book on one pot meals.