Cooking for glory
May 15, 2010 5:10 PM Subscribe
Chopped Chef Challenge party tomorrow! Help me find my "secret ingredient" for main course and dessert on the grill. Bonus question: ideas for the cocktail contest using my pineapple infused rum.
I haven't watched the cooking contest show Chopped, but understand the chefs have to make their best possible dish with ingredients selected by others. Friends are hosting a party tomorrow; chefs can bring one secret ingredient. We'll be doing an entree and a dessert on the barbecue. What should my secret ingredient be? If it helps, I live in the Pacific NW of the US.
They are having a secondary cocktail competition. I'd love to think of something fabulous using my homemade roasted pineapple infused rum. Ideas?
I haven't watched the cooking contest show Chopped, but understand the chefs have to make their best possible dish with ingredients selected by others. Friends are hosting a party tomorrow; chefs can bring one secret ingredient. We'll be doing an entree and a dessert on the barbecue. What should my secret ingredient be? If it helps, I live in the Pacific NW of the US.
They are having a secondary cocktail competition. I'd love to think of something fabulous using my homemade roasted pineapple infused rum. Ideas?
How about canned chipotles in adobo? You can make a rub or marinade for just about any protein with it, or a dipping sauce.
posted by cabingirl at 5:13 PM on May 15, 2010
posted by cabingirl at 5:13 PM on May 15, 2010
For amateur chefs, you probably want to go significantly easier than the television show. It sounds like, per the show's formula, each of you is bringing a secret ingredient. Particularly on the main course, it may help to coordinate a little (for example, one person brings the protein, one person the main vegetable, etc...).
For the main course, grilled shrimp would be lovely, as would salmon or some other fish. I like the canned chipotles idea as well. Think about some slightly exotic but still relatively straightforward vegetables like long beans, sugar snap peas, anything Asian, etc.
For dessert, starfruit or papaya are always winners. Pairing ice cream with something grilled would be a real curveball.
Another one of the clever hooks on Chopped is that it often features a non-gourmet ingredient which is fun to work with, but takes some thought to incorporate (Gummi bears, Fritos, something canned that isn't ordinarily canned, etc). For some reason, I think a dessert with grilled Eggo waffles could be something really special.
posted by l33tpolicywonk at 5:53 PM on May 15, 2010
For the main course, grilled shrimp would be lovely, as would salmon or some other fish. I like the canned chipotles idea as well. Think about some slightly exotic but still relatively straightforward vegetables like long beans, sugar snap peas, anything Asian, etc.
For dessert, starfruit or papaya are always winners. Pairing ice cream with something grilled would be a real curveball.
Another one of the clever hooks on Chopped is that it often features a non-gourmet ingredient which is fun to work with, but takes some thought to incorporate (Gummi bears, Fritos, something canned that isn't ordinarily canned, etc). For some reason, I think a dessert with grilled Eggo waffles could be something really special.
posted by l33tpolicywonk at 5:53 PM on May 15, 2010
I like the idea of making your secret ingredient something that could flavor the ingredients you are given. I would highly recommend you pick something you have worked with quite a bit and know how to use.
I might bring smoked paprika (makes any protein awesome) or a chimichurri rub (yes, it includes smoked paprika - I'm a fan).
Also awesome is Chinese brown bean sauce. It is so totally delicious and will turn any protein into a fantastic, slightly spicy Asian entree. I use this brand, which is widely available in supermarkets, but I am dismayed to learn is produced by Hormel. It is still delicious, though.
I might also bring something to round out a dessert - maybe Greek yogurt to give some creaminess to whatever I am handed.
For the cocktail, I would be mightily tempted to do some sort of restrained or deconstructed pina colada. Maybe make a martini-type drink with the rum and a sparing amount of coconut cream or even coconut milk - just enough to get the taste of coconut in there. Maybe some sugar (depending on how it tastes) or even a sugar rim on the glass. I might also try this with a coconut rum or liqueur - might overshadow your awesome homemade liquor, though. This might seem too obvious or not creative enough, but if you do it well people will LOVE it. Contestants on these cooking contest shows always do best when they tie something innovative to something familiar.
posted by jeoc at 6:14 PM on May 15, 2010
I might bring smoked paprika (makes any protein awesome) or a chimichurri rub (yes, it includes smoked paprika - I'm a fan).
Also awesome is Chinese brown bean sauce. It is so totally delicious and will turn any protein into a fantastic, slightly spicy Asian entree. I use this brand, which is widely available in supermarkets, but I am dismayed to learn is produced by Hormel. It is still delicious, though.
I might also bring something to round out a dessert - maybe Greek yogurt to give some creaminess to whatever I am handed.
For the cocktail, I would be mightily tempted to do some sort of restrained or deconstructed pina colada. Maybe make a martini-type drink with the rum and a sparing amount of coconut cream or even coconut milk - just enough to get the taste of coconut in there. Maybe some sugar (depending on how it tastes) or even a sugar rim on the glass. I might also try this with a coconut rum or liqueur - might overshadow your awesome homemade liquor, though. This might seem too obvious or not creative enough, but if you do it well people will LOVE it. Contestants on these cooking contest shows always do best when they tie something innovative to something familiar.
posted by jeoc at 6:14 PM on May 15, 2010
I'd bet roasted-pineapple infused rum would be dandy muddled with mint and lemon zest, served in a collins glass with lemon juice and soda. If that's too close to a mojito, substitute a more savory herb -- basil / thyme/tarragon-- for the mint.
posted by janell at 6:49 PM on May 15, 2010
posted by janell at 6:49 PM on May 15, 2010
I would take peaches, but I don't think they are in season just yet. But grilled peaches? Right now, that sounds mighty awesome. Plus, a peach and onion/pepper salsa over salmon could work... or even over steak.
posted by LOLAttorney2009 at 7:16 PM on May 15, 2010
posted by LOLAttorney2009 at 7:16 PM on May 15, 2010
I can't tell from the question, but are you looking for ingredients with both sweet and savory applications? If so, here's a short list: cinnamon, chocolate, allspice, nutmeg, Balsamic. Are apples ready yet, or is that later?
posted by Gilbert at 8:36 PM on May 15, 2010
posted by Gilbert at 8:36 PM on May 15, 2010
For the cocktail:
Muddled ginger, bell pepper, and the hot pepper of your choice (I'd go habanero, but it depends on your spice tolerance, jalepenos or serranos would work well too)
1 1/2 oz pineapple infused rum
1/2 oz lemon juice
splash simple syrup (or a spoonfull of sugar)
Dash soy sauce
Shake and double strain on the rocks.
posted by Jawn at 2:08 PM on May 16, 2010
Muddled ginger, bell pepper, and the hot pepper of your choice (I'd go habanero, but it depends on your spice tolerance, jalepenos or serranos would work well too)
1 1/2 oz pineapple infused rum
1/2 oz lemon juice
splash simple syrup (or a spoonfull of sugar)
Dash soy sauce
Shake and double strain on the rocks.
posted by Jawn at 2:08 PM on May 16, 2010
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posted by jardinier at 5:12 PM on May 15, 2010 [1 favorite]