Discussion Thread -> "2013 Throwdown Grand Master Finale" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Moose said:

Well, this thing has started. Let's see some entries already!

op2:

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Sooon. :grin:

In process.............:thumb:

bigabyte said:

Wait a minute...

You guys brought back the Master TD's?

Yikes!

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These will be voted on.............I hope.......:tsk:

Well now. In light of that, I wanna see who fires the first shot in this "My pickle's Bigger than Yours" contest!

Moose said:

Should I start a (Non-Quality, Possibly Delinquent Discussion *BE WARNED*)
2013 Throwdown Grand Master Finale Discussion Thread?


:mrgreen:

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Naww, were all Hi quality posters around here. I read it was you and Mrs Moose that came up with basket 3. Lord have Mercy! Y'all try to make something out of THIS!



Luckily I get by with a little help from my Friends. :mrgreen:

Please accept this as My Entry into The 2013 Grand Master Thrwodown

From basket #1 I chose Chicken
From basket #2 I grabbed asparagus and sweet taters
From basket #3 Everything

So here's the basket grab


I made up a stuffing to go inside of hammered chicken breasts. I used canned chilpotle in adobo sauce, corn flakes some egg and sweet taters and goat cheese. I reserved some of the adobo sauce to mix with the maple syrup for a final glaze


Ready to start stuffing


The build with stuffing and some lightly roasted asparagus


Stuffed and ready


More asparagus dipped in eggs, mayo and then rolled in corn flakes and Parmesan cheese


Ingredients for the Parmesan cream sauce


Cheese sauce ready


Chicken on the Performer


Asparagus hot and fast


And the Money Shot
Stuffed chicken breast with sweet tater, corn flakes, asparagus and chilpotle peppers in adobo sauce drizzled with an adobo sauce and maple syrup glaze. Breaded asparagus with Parmesan cheese sauce drizzled over.



Thanks for looking........:thumb:

BAM! That is a Fantastic cook Brother!

Bluesman said:

And the Money Shot

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:hungry: :hungry: :hungry:

OK. Why wait two weeks? I'm ready to vote. :becky:

Great use of ingredients Bluesman! I am ready for some chow now!

That is a fine looking first entry for sure :hungry:

Please accept this as My Entry into The 2013 Grand Master Throwdown.

This has been quite a challenge but we've learned alot with Basket 3:



We started out with Smokey Cheddar Potatoes

In foil pack and ready for the grill:



About 45 mins later:



Then LuzziAnn went to making Chipotle-Maple BBQ Sauce. This stuff is addictive! Never heard of chipotle in adobo sauce before but this will become a regular around here. We used The heavier maple syrup Sister Kathy's Smoking had sent awhile back. (See pic 1 on the left). Recipe to follow:



Next up was Maple Cornflake Chicken Fingers! Recipe to follow. I had no idea cornflakes could make such a good breading. For this one we used the delicious maple syrup Brother Diesel Dave sent. It blended well with the chicken. Here is a pic of the breading and dipping assembly line:



Ready for the oven:



On to Basket 2. Grilled Asparagus wrapped in Prosciutto ham with Parmesan cheese:



Wrapped and on the grill. This ham is paper thin and it was not easy but the taste was worth it.:



Off the grill:



Where's the BEEF??? Right here:



On for a high heat sear:



Please use the photo below for entry. It's Mardi Gras season here so LuzziAnn added king cake. When it all came together it looked like this.:



Y'all have to try these recipes:

Chipotle-Maple Barbecue Sauce

1. [FONT=&quot]2 chipotles in adobo, seeded [/FONT]
2. [FONT=&quot]1/2 cup ketchup [/FONT]
3. [FONT=&quot]1/4 cup pure maple syrup [/FONT]
4. [FONT=&quot]3 tablespoons cider vinegar [/FONT]
5. [FONT=&quot]1 tablespoon Worcestershire sauce [/FONT]
6. [FONT=&quot]2 tablespoons unsalted butter, softened [/FONT]

1. [FONT=&quot]In a food processor, combine all of the ingredients and puree until smooth. Scrape into a small saucepan and simmer for 2 minutes, until glossy. Use on chicken, pork and beef. [/FONT]

[FONT=&quot]Make Ahead [/FONT]
[FONT=&quot]The sauce can be refrigerated for up to 1 week.[/FONT]


[FONT=&quot]And:[/FONT]




[FONT=&quot]Maple Cornflake Chicken Fingers[/FONT][FONT=&quot]
serves 4

[/FONT]

• [FONT=&quot]1/3 cup flour[/FONT]
• [FONT=&quot]1/2 tsp cajun seasoning [/FONT]
• [FONT=&quot]1 cup crushed cornflakes [/FONT]
• [FONT=&quot]1 egg[/FONT]
• [FONT=&quot]2 Tbsp maple syrup[/FONT]
• [FONT=&quot]1 Tbsp milk [/FONT]
• [FONT=&quot]1 lb chicken tenders [/FONT]

[FONT=&quot]
Heat oven to 450. Line cookie sheet with foil; spray with cooking spray.

In a shallow dish whisk together egg, maple syrup and milk, set aside. In a second shallow dish, combine flour and cajun seasoning, set aside. Place cornflake crumbs in a third shallow dish, set aside.

Dip chicken tenders into flour, then into egg mixture. Coat chicken tenders in cornflakes.

Place coated chicken tenders on cookie sheet and spray with cooking spray.

Bake 12-14 minutes.[/FONT]


[FONT=&quot]Thanks for Lookin' ! :grin:
[/FONT]

Nice work on both entries so far!

Mmmm....king cake! :wink: