05/03/10 – RIT Greek Circle Throw-down
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Okay so I was not acutally the chef for this event, I simply provided the recipe to clinch the win for my little brother and team. I’m sure his charisma had something to do with it, but a good recipe always helps!
The Challenge
(1pm EST)
Kate ,
I am in a cook off. I need to turn in a shopping list by five oclock today. I need to make the worlds best pork taco meat. I am thinking something along lines of carnitas at Chipotle. Ideas?
The Response:
(2pm EST)
Taco meat:
Pork shoulder (more fat than the loin)
serano chilis
white onions
bay leaves
chicken stock
cliantro
Juice from 1 lime
2 fresh tomatoes, seeded and finely diced
mexican beer
salt and pepper
Remove skin on shoulder but keep the fat layer in tact. throw everything in the crock pot on high over night, like 12 hours till it melts into pulled pork.
One thought it you try and think it needs a little more kick – you might roast some pablano peppers and add them in charred and sliced for texture and heat after meat is done cooking.
Sauce – I say go tomatillo, cos it’s f*ing delicious
- 5 or 6 fresh tomatillos
- serrano chili
- 3 garlic cloves, peeled
- fresh cilantro
- 1 small white onion, coarsely chopped
- 2 teaspoons coarse salt
Remove husks and place in boiling water 5 minutes to soften. Add with all other ingredients to a blender and pulse till smooth. Adjust seasoning to taste.
To serve – use corn tortilla (never flour, gross) heat in the cast iron to get a little char.
go meat, sauce, little sprinkle of feta or goat cheese (fakes queso blanco nicely and the sour is a nice contrast to the pork). Garnish with lime and/or fresh cilantro. You’ve been to mexico and had real tacos at this point – the goal is meat like pot roast, simply flavored so I tastes like meat, not taco seasoning, and fresh/tangy condiments.
-katie
Will made these into quesadillas since there was a grilled requirement he forgot to mention, but the pics look pretty tasty to me.
The Results
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For the Win!
11/10/08 – CASSEROLE CRAZY
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As my first venture into the wider NYC food scene, I signed up for the 4th Annual Casserole Party held at Brooklyn Label last Monday night. My dish sadly did not place, but after questioning the judges and reading the blogs of other participants, I and my casserole partner have deduced that the decision came down to one of three judges, who just doesn’t like Cincinnati-style chili.
Coverage of the Event
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“Each casserole was a personal expression of heritage, be it Cincinnati chili or a fried-rice-and-panko Asian twist.”
http://www.smithmag.net/obsessions/2008/11/11/casserole-crazy-stories-on-your-stove/
Inspiration
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Watch footage of the event from gardenfork featuring yours-truly in the background:
Competition details included (paraphrased slightly):
1. Entries must be original or “family” recipes.
2. A casserole is considered an entree consisting of two or more solid ingredients (one generally a starch) BAKED in a casserole dish
3. Judges consisted of 2 males and one female.
And so I asked myself:
1. What is my favorite childhood dish – Chiletti (a concoction of chili over spaghetti, courtesy Dad’s grad and post-grad work in Ohio.
2. What is a classic casserole that EVERYONE loves – mac n cheese
3. What is the best comfort food to bring to a guys house – 7 layer dip
The outcome:
Cincinnati 7-way
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Base:
1/2 lb, dry spaghetti noodles (half a package), cooked to just al dente
4 oz shredded extra sharp cheddar cheese
1/2 cup chopped green onion
4 oz light sour cream
1 egg
Filling (chili):
4 tbsp cumin
4 tbsp chili powder
1 tbsp granulated garlic
2 tsp cayenne pepper
2 tsp cinnamon
2 tsp cocoa powder
Salt and fresh cracked pepper to taste 1 lb lean ground beef, browned
1 small yellow onion, finely diced
4 cloves garlic minced
1 sweet pepper, finely diced (seeds removed)
1 jalapeño pepper, finely diced (remove seeds and ribs as desired, I leave mine in)
1 cubanello pepper, finely diced (seeds removed)
1 16 oz can crushed tomatoes
4 tbsp balsamic vinegar
1 can red kidney beans with canning liquids
1 can pinto beans with canning liquids
1 can black beans with canning liquids
1 tbsp molasses
Crust:
1 package Jiffy corn muffin mix
(You’ll need an egg and milk per the directions)
1 cup crushed Fritos corn chips
Garnish: (the important step we missed)
Sour cream and fresh chopped green onion or diced tomato
Equipment: 1 medium casserole dish (13×9) with at least a 2″ side.
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Make chili:
Combine dry spices into a single mix
Brown ground beef with onion and garlic and add 2 tsp of spice mix to meat. Cook 10 minutes over medium heat.
Add peppers and cook until softened.
Add crushed tomatoes and beans with liquid. Add molasses and the rest of the seasoning mix to taste and simmer 30 minutes. Make sure chili has a good kick as it will be dulled by other ingredients. Chili consistency should be that of a thick stew, if watery cook with the top off until reduced.
Make base:
Toss cooked noodles with cheese, egg, and green onion. Coat a 9×12 casserole with cooking spray and spread an even layer of the base along the bottom. Cook at 350 about 12 to set.
Complete:
Mix corn bread according to package and let stand 15 minute to set up.
Spread a 1.5″ layer of chili on top of pre-baked base. Spread as even layer of corn bread mix over the top of chili (will be thin). Crunch up a few handfuls of Fritos and sprinkle evenly over corn bread.
Bake 15-20 minutes at 400 degrees, until corn bread has begun to brown and chili is bubbling around the edges.
Cool slightly before serving with a side of sour cream and diced tomato and green onion.
Results
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2 out of 3 judges confirmed considering the casserole as a finalist. Judge number 3 admitted that she doesn’t like Cincinnati-style chili and so went I hope for victory.
