The cat herding commercial is my one of my favorite commercial of all time.
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My favorite is when they cut the guy off. “It’s just ripped to shreds! You k–”
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All,
I’m going to peace out. The thread was a fun idea and I’m sad to go.
I won’t be coy, it’s because @PDM is doing more of a Gordon Ramsay than a Frank Hollywood in my eyes and I’m not into it. Maybe it’s pretend, maybe it’s not; it’s outside my pay grade to fix strangers on the internet.
Best wishes. Warmest regards.
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We are sad to see you go, @galliver!
Seems like the shows gone off the rails again. Fear not…
The winner of this elimination round is Greyweld!
Congratulations! You’re moving onto the next round.
For now, turn off those burners and put away the … Spatulas? And tune in tomorrow for the next episode!
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Pitchforks?
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They’re the best way to cook your toast, marshmallow and sausage over the campfire all at once.
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Annnnnnnnnd – we’re back for the third round of OMD Top Iron Master Chef!
We’ve mastered the versatile cauliflower, sated an army of toddlers, and now, we’re moving on to the next theme of our competition…
Savory Sweet!
A combination that can be somewhat controversial at the dinner table, we want you chefs to show you’re masters at achieving the perfectly balanced plate.
Good luck!
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Candied bacon! Bleu cheese and honey crostini! Cardamom gelato!
Oh, wait. I’m not a contestant. But I want to eat sweet savory things.
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Name: Strega Nona
Age: Mind your manners
Occupation: Entrepreneur/Pasta Witch
Bio: I cook what I cook and people like it. If people don’t like what I cook they can find their own magical pot and carry their own goddamned bread around with no help from me. Now, sit down. It’s time to eat. That wasn’t a request.
Challenge: Savory and Sweet
Sweet BBQ Ribs + Potato Salad + Jalapeño Cornbread+ Elote
Being in fresh air makes people hungry and horny. I can’t do anything about the latter because I’m tired and you’re not really my type. My solution to the former is barbecue ribs in a sweet Kansas City style sauce, and that, I can manage with my eyes closed. My bbq sauce is simple and easy to replicate: large helping ketchup base, few dashes apple cider vinegar, healthy drizzle molasses, dash maple syrup (optional), garlic powder, onion powder, ground mustard (optional), smoked paprika.
Don’t be stupid, though. If you put the barbecue sauce on before you cook the meat you’ll end up with a burnt sugary mess. Think of the waste! Dry rub your ribs with Hot Slap Ya Momma and toss on the grill or in the oven on low temp (on a rack, loosely covered with foil). Don’t add sauce until there’s only 15 minutes left! Keep a close eye and let it bubble a bit, then add more sauce. After you pull the meat out you’ll want to slice up your ribs and coat them in sauce again. I use a big orange bowl but you can’t borrow it. The company went out of business years ago and I don’t know if I can trust you to return it. When the ribs are coated I put them on my pink depression glass serving plate. You can’t borrow that, either.
I always serve barbecue meat with potato salad, jalapeno corn bread, pickles, and enough elote for everyone to have two ears each. The very best potato salad always has minced bread and butter pickles, halved and sliced celery, hard boiled eggs, and homemade mayonnaise (always worth the trouble). The cornbread can be made ahead of time by a day or two. I use a standard recipe with butter, milk, egg, cornmeal, flour, sugar, baking powder, roasted jalapeño peppers, and salt, and cook on 400 for 20-25 minutes.
Elote couldn’t be easier to prepare, especially if you make small neighborhood children do the shucking for you, which I do. When the corn is clean boil and cold bath like normal, then coat in a mixture of crema, mayonnaise, garlic powder, lime juice, and chili powder. Roll each ear in cotija next, and then coat evenly with freshly chopped cilantro. You keep floss in your purse, don’t you? You should.
Make your guests bring dessert and drinks, and don’t forget to tell them to bring pitchers and cups too! People cannot be trusted to do the right thing when it comes to entertaining. I saw a man at the opera in sweat pants. Always verify!
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CHALLENGE: Savory Sweet
CHEF: G-Dogg
Hey - you got your chocolate in my peanut butter! NO! You got your peanut butter in my chocolate!!
Is it savory in sweet? Or sweet in savory? or BOTH??
How about sweet and savory pastry?
Pineapple Tarts with Ginger-Miso Filling
Ingredients
Dough
- 1/2 batch Fast and Easy Puff Pastry - OR just buy puff pastry. No big whoop.
Filling
6 ounces (170g) cream cheese, softened
1/4 cup (50g) sweet white miso
1/4 cup (43g) mini diced ginger, chopped
1/3 cup (71g) light brown sugar, packed
1 tablespoon (14g) pineapple or orange juice
20-ounce can pineapple rings in juice, drained
3 tablespoons (35g) granulated sugar
Instructions
- Roll the pastry dough into a 12" x 12" square. Cover and refrigerate while you make the filling.
- To make the filling: Whisk together the cream cheese and miso until smooth. Stir in the crystallized ginger, brown sugar, and juice.
- Preheat the oven to 425°F.
- To assemble: Place the square of rolled pastry on a lightly floured surface. Cut it into nine 4" squares. To make the border, fold 1/4" of the dough’s edges up, pinching at the corners. Place the shaped squares of pastry on a parchment-lined baking sheet. (EDITORIAL: GOD I LOVE PARCHMENT! No more sticking, easy clean up. Get you some parchment if you haven’t gotten some already. Costco has giant rolls of the stuff).
- Place a generous tablespoon of the filling on the dough. Place a slice of pineapple over the filling.
- Bake for 22 to 24 minutes, until the edges of the pastry are deep golden brown. Remove from the oven.
- To finish: Sprinkle the granulated sugar evenly over the tarts. Use a torch to caramelize it, or place the pan under the broiler until the sugar melts and becomes golden brown. Remove from the oven and serve slightly warm.
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While I did just finish a gluten free honey and goat cheese pizza at the beach, I go in a different direction for my home cooking.
Mama’s mango salad
One green mango and one ripe mango
Cut into strips, if you fail, do a nice dice.
Sprinkle with fish sauce. Start low and learn your taste. Then sesame oil. Adjust with lemon juice and sugar if you want. Add chili flakes, julienned red onions or sliced green onions. Cashews if they are in the house, peanuts if you’re out. A sprinkle of coconut aminos if you want to layer the umami (or if we’re entertaining vegans). Gently toss again.
Eat the whole bowl, or bring out to share. If a big crowd shows up, serve over shredded Napa cabbage or bulk out with julienned red pepper
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I have never had green mango - what does it taste like?
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Firmer and more sour.
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Would something like Granny Smith apples be an acceptable substitute? I know some things have no real good substitute
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If you don’t have any mangoes, I’d skip making mango salad.
If your store only has ripe, I’d increase lemon juice. If they only have green I’d increase sugar or buy one, ripen it with other fruit, then buy the second one and make it.
Here I’m more likely not to see any perfect mangoes for sale, usually they arrive at the store green.
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Holy cow! These entries have my mouth watering. I may actually have to recreate these dishes this week!
Looking forward to see what our other contestants have in store!
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Oh hello duck! Sorry, I can’t invite you in, I’m just on my way down t’ village fair. Looks like the rain’s holding off for now, thank the lord. You can tag along if you want.
You’re looking a it peaky - have they been feeding you? Why don’t you have a sandwich on the way - the tea tent won’t miss what they never had. Here you go. It’s coronation chicken - best sandwich filling for this sort of thing is you ask me. Betty always complains about the raisins, but I say if it’s good enough for her Majesty, it’s far too good for the likes of her. I heard she’s making egg and cress sandwiches - I ask you. I know she’s not much of a cook, but would it kill her to put a bit of an effort in? She even uses shop bought bread.
- 6 tbsp home made mayonnaise
- 2-3 tsp mild curry powder
- ½ tsp ground cinnamon
- 2 tbsp mango chutney
- 1-3 tbsp sultanas, or to taste
- 500g shredded cooked chicken
Method
- Mix the mayonaise, curry powder, cinnamon, chutney and sultanas together and season with black pepper.
- Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp milk to loosen if needed, then season and spread onto fresh wholemeal bread.
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Sooo many good dishes. Now my tastes definitely tend to the savoury so this is going to be a real journey for me.
@Meowkins I assume you’re the sweet judge, I’m the savory (or unsavory) judge - should we add a guest judge to balance it out?
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