Discussion Thread -> "And Now For Something Completely Different!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)
Our new TD category is...
"And Now For Something Completely Different!"
This was Gore's winning entry in the SPECIAL - Good vs Evil - Go To Hell 2012 Throwdown!
As chosen by caseydog & Al Czervik for winning the "Candied or Glazed" Throwdown.
CATEGORY DESCRIPTION - READ BEFORE ENTERING
You may submit entries that are cooked from Friday 1/3 through Sunday 1/12.
Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 1/13
Click here to READ THE RULES for the BBQ Brethren Throwdown...
The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.
Best of luck and even better eats to all!
Just to clarify, you do not have to make something weird, like Spamfish, although you may, if you choose.
You can do a serious dish, or something funny -- as long as it is a dish you have never done before.
As you were.
I have never cooked Jamaican food, and I can't recall even eating Jamaican food, so I decided that would be my challenge.
I did a lot of Google searching, and came up with my best guess at what my entry should be. I decided on Jerk chicken, Jamaican rice and "peas," and some sweet slaw.
I made the slaw on Friday, a day in advance. IMO, slaws need to be made at least a day in advance. I didn't take pictures -- it's slaw.
2 Tbsp (30 mL) vegetable oil
2 Tbsp (30 mL) cider vinegar or white wine vinegar
2 tsp (10 mL) Dijon mustard
2 tsp (10 mL) granulated sugar
1/2 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 clove garlic, minced
6 cups (1.5 L) shredded green cabbage
1 carrot, shredded
2 green onions, chopped
On to the meat -- jerk chicken leg quarters. I made up a jerk marinade, and soaked some leg quarters in it for 24 hours.
1/2 cup white vinegar
3 Scotch bonnet peppers
1 red onion, chopped
4 green onion tops, chopped
1 Tbsp dried thyme
2 Tbsp olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
2 teaspoons Steen's pure cane sugar
1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
1/2 cup lime juice
Salt and pepper
I gotta tell you the allspice, cinnamon, ginger and nutmeg had as much impact as the peppers. The heat of the peppers did NOT drown out the flavors of the spices and herbs one bit. And the allspice, cinnamon, ginger and nutmeg were awesome.
On to the Weber they go, on indirect heat, with some Orange and Pecan wood to create some smoke.
I also made some Jamaican "rice and peas."
2 Tbsp vegetable oil
1/2 yellow onion, chopped
4 garlic cloves, chopped
2 cups long-grain rice
1 teaspoon salt
1 teaspoon grated fresh ginger
1 cup water
1 cup chicken stock (or vegetable stock for vegetarian option)
2 cups coconut milk
1 15-ounce can kidney beans, rinsed and drained
2 teaspoons dried thyme
1 whole Scotch bonnet chile (can substitute a whole habanero)
The Scotch Bonnet pepper is sliced open, but goes in whole, kind of like a bay leaf. It does its job, and then you take it out and discard it.
Here is the final plating...
The chicken was a big surprise. I expected it to burn my taste buds, but it was actually a lot like cajun spice -- the flavor was very good, and the heat snuck up on me. The peppers did not overwhelm the herbs and spices. I loved it! It really was a lot like Cajun cooking, which has a shared heritage.
The slaw was good, but not great. It was a good balance to the heat of the chicken, but on its own, it was nice, but not the star of the show -- but it wasn't meant to be the star of the show.
The biggest surprise for me was the "rice and peas." WOW, that chit is GOOD. When I read the recipe, I had some serious doubts -- the liquid to rice ratio had me expecting rice soup -- but dayum, that is some seriously good rice and beans. The coconut flavor was subtle, but there. I would definitely put this up against my favorite cajun rd beans and rice.
All-in-all, I am so glad I embarked on this cooking adventure. I will do this jerk chicken again, and the Jamaican Rice and Peas is now on my regular cooking list.
I am now seriously interested in Jamaican food. It is not just heat. It is heat plus some seriously complex flavors. I like it for the same reason I like genuine cajun cooking. Both styles of cooking seem to know the right balance of heat and flavor.
That looks great, CD!
That looks Fantastic CD!
Never made this before!
My wife loves to make this because its easy (Mabbq).
I cooked a prime brisket yesterday and asked her if she could put this together but instead of using hamburger lets put brisket in there and see how it turns out.
Ingredients to go into a crockpot. Yes, I said it. Crockpot..
After it slow cooked a few hours I put some chips in the bottom of a bowl.
Put the stew/chili/taco soup/ whatever you want to call it in the bowl and added some cheese on top.
Then added some Louisiana GOLD pepper sauce I got from Toast to complement it while I watched the Saints Football game.
The end result was amazing. The smoke flavor from the brisket really took this meal to another level. Loved this cook and will be doing this again real soon!
Money shot please!
Thanks for looking.
Oh Lord! You got the Better half involved and it shows! ;D Mighty Fine!
Them are 2 dang great looking entries there.
I'm still trying to think of something for this TD..........
thinkin hurts sometimes :tsk:
I was really happy to see this throwdown, since I happened to be making pastrami, something I had never done before.
Here is a link to the cook thread: http://www.bbq-brethren.com/forum/sh....php?p=2756545
And here is my official entry, home-made pastrami on home-made rye bread.
MY official entry into the Throwdown. I had smoked lamb left over from New Years and no desire to shovel more snow, so I made lamb stew.
It's a first for me and so it will qualify as "different", I have never cooked with beer. Please use the above photo as my entry.
And how is it completely different? (I know, let the voters decide...)
Still though, I'm stealing the recipe. :becky::thumb:
I want to do a whole roasted Tapir stuffed with lama testicles and dressed with a sauce made from palm nuts excreted by an Asian civet but I'm having trouble sourcing ingredients.
Bloody Australia, so far behind in the future.
Might have to go with something weird like Tamales.
Well, I happened to receive this Egyptian cookbook about food of the Nile so...
|All times are GMT -5. The time now is 09:51 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.