Winning Recipe from Food Challenge

We’ve had a vast amount of requests (2) for Katie’s recipe that won the challenge so here it is.

Roasted Sweet Onions with Cabrales Blue Cheese

  • 4 large Vidalia or other sweet onions, cut crosswise into 1-inch-thick slices
  • 1/4 cup olive oil
  • 4 ounces Cabrales or other strong blue cheese, crumbled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons Sherry wine vinegar
  • 1/2 cup sliced almonds, lightly toasted
  • 1/3 cup chopped fresh chives

Preheat oven to 400°F. Arrange onions in single layer on rimmed baking sheet; drizzle 1/4 cup olive oil over; turn onions to coat. Sprinkle with salt. Roast until soft and brown on edges, turning every 15 minutes, about 1 hour. Transfer to platter. Sprinkle with salt and pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)

Sprinkle cheese over onions. Drizzle 1/4 cup extra-virgin olive oil, then vinegar over cheese and onions. Sprinkle with almonds, then chives and serve.

New Year’s Day Sweet Rolls for Breakfast

There is nothing better than waking up to fresh baked sweet rolls to start the New Year.  Here is a recipe you can start the day before and let rise in the refrigerator over night. Then just warm the dough up and pop them in the oven.

Chef Rouler’s Breakfast Sweet Rolls 

2pkg   Yeast  in 1/2c Warm Water
¾ c     Milk  tepid
2tsp    Salt
 2         Eggs
1/2 C   Sugar
 1/2 C    Melted Butter
4-1/ 4 C Flour
1/2 C  White Sugar
1/4 C  Cinnamon
1tsp   Nutmeg

Soak yeast in 1/2 C tepid water ( add tsp of sugar to start action) 

Add tepid milk.   Mix in 1-½ C Flour.

Let rise until double in size.  About 1 -½ hours

 Stir in egg, salt, melted butter and sugar.  Mix in 2-3/4 C Flour.  Let rise until double in size.  About 1- ½ hours 

Roll out dough onto board to form a rectangle.  .  Dough should be pliant and smooth.

Mix 1/2 C Sugar with 1/4 C Cinnamon and 1tsp Nutmeg.  Sprinkle Sugar mix over rectangle then roll dough up to make a log.  Cut log into 1 to 1-1/2 inch pieces and place in a greased baking pan with “pinwheel” side up.

At this time you can place pan in refrigerator over night covered with Saran wrap.

Or Let rise until double, rolls should touch each other and be almost full finished size.Brush tops with butter.   If taking out from over night, let dough warm to room temperature before placing in oven.

Bake at 375° for 15-20 minutes until tops are golden. Do not over bake. Remove from oven, brush tops with butter and turnout immediately on rack to cool.

Cream Cheese Icing: 4 0z of cream Cheese softened and mixed with 3 Tbsp of Milk or half&half.  Add Powdered Sugar 1C approx until icing is smooth and thick. Add 1 tsp of Vanilla

OR

Caramel Topping :  1/2C Brown Sugar, 1/2C White Sugar, 1/2C Butter, ¾C Vanilla Ice Cream. Melt in sauce pan, let “bubble” for one minute.   Let cool then ice rolls.

2010 Bates AB Christmas Eve Food Challenge

OK, the panel of judges has had their annual meeting and the determination for this year’s Amuse Bouche Food Challenge is …………………………..
Surprise Protein !!!!!!!!
 You will pick two numbers between 1-10 and be assigned two different proteins from which you must develop your dish.
Numbers will be selected by age in a double round robin format, conducted via email.  Each contestant must produce a “Small Plates” Amuse Bouche for Christmas Eve.
Extra credit if you do two dishes or incorporate both proteins in one dish.  
Selections must be made by December 12th and the panel will send you the protein selection so that you may plan ahead.
Any needed items MUST be submitted to Supply Guy no later than Monday December 20th.  
 Presented Dishes will be scored in the following format (20 pts)
 
Taste                               10 pts
Presentation                     5 pts
Originality                        5 pts
Extra Credit                      See Below 
Uses both Proteins                    5
Makes two dishes                     5     participant will select one dish to be judged for the TPO points
Makes Gnocchi                         4
Compliments Champagne          3
Uses Quail Egg                        2
Makes salad or soup                 1
Gets Bleeped                           -1
Cries or cuts finger                    -2
Tastes food using prep utensil    -3
Forgets an ingredient                -4
Judges spit out food                 -5
 
Remember, an Amuse Bouche is an incredible mouthful of food, intended to stir the taste buds and awaken the appetite.
It can be thought of as a “stolen kiss…”
 Your Challenge starts…………………………NOW!

RBates
Events Coordinator
Liassez Les Bon Temps Rouler Catering and Events
        where good food isn’t always served in good taste……

Selections are done !!
 
1       Shrimp                         Katie
2       Other Seafood              Rolf
3       Poultry                        Mollie
4      Beef                             Joyce
5      Pork                            Joyce
6      Sausage/Smk meat      Rolf 
7      Cheese                       Katie
8      Lamb                          XXX
9      Bean/Legume              Mollie
10    Fish                            XXX
 
OK, Chefs you have your proteins and your challenge. See you at the Judges Table….12/24/2010!

And Now, the Recap of the 2010 AB Challenge.

Mollie:    Latin/Asian Fusion Tostadas.   Chicken with black bean/Mango Salsa and Seered Duck Breast with Mango/Edemane Salsa

Comments:  Chicken, corn ,bean- been there, done that but good bean flavor.  Duck overpowered by tart Mango and sour cream garnish, needed more balance to the sweet or salty side.     Total Score: 145

Joyce:   Italian Meatball Slider with Beef and Pork

Comments: Good balance meat to sauce to bread.  Presentation lacking.  Score 119 *    (only produced one dish)

Rolf: Bisque with Ricotta/Lobster Ravioli

Comment: Good color, lacks full lobster flavor, ravioli somewhat tough.  Red caviar nice touch as garnish.

Mirliton Pirogue stuffed with Andouille and King Crab with a Tasso/Oyster Hollandaise

Comments: Most ambitious, lots of items and flavors.  2 shellfish, two smoked meats.

Score 145

Katie:  Gambas al Ajillo; Shrimp in Garlic Tapa

Comments: Shrimp well cooked, too spicy, sauce very hot.

Roasted Onion with Garganzola Tapa

Comments: Good sweet to tart balance, best in show!

One bite is not enough!

Score: 147

And the 2010 Bates AB Christmas Eve Food Challenge is…………………………

KATIE BATES……..again :>(

 

Ask Chef Rouler

Dear Chef,    

I am cooking Prime Ribs of Beef for my in-laws at Christmas and don’t have a clue.  Can you give me directions on how to prepare?

Thanks,

Allen from Kalamazoo

Dear Kazoo Kook,

Prime Rib is easy.  Buy 10-16 oz per person for bone on, 8-10 oz for boneless.  Season Roast with Salt, Pepper, Bam, Garlic, Onion powder,or Canadian Steak Seasoning.  Make sure you rub spices on all four sides.   I also like to take 2 cloves of garlic, peel, slice and then insert slices into fat back of roast by making a small incision and pressing garlic slice through fat and into the meat.

Roast at 300-325 degrees  “Standing ” on the ribs, fat side up. You can add a mirepoix (diced carrots, onions and celery) to the bottom of the roasting pan. This will add to the meat juices and make a wonderful stock for your au jus or gravy.

Rare :  18 minutes per pound,    Medium:  22 minutes, Well done:  25 minutes.

 USE a meat thermometer !!!!  Rare 125   MedRare 140  Med 160  WDone 170

I use 20 minutes for Med Rare so a #5 roast would take 100 minutes.  Roast an hour and a half then let stand for 15 minutes before slicing (meat is still cooking up to +10 degrees of temp while it rests!!!) 

Enjoy the Holidays and devour your Beef !

And as always, thank you for using www.AskChefRouler.wordpress.com.

Appetizer of the Season

‘Tis the Season to be asked to “Please  bring an appetizer” for a party.  Here is a simple, savory and most requested recipe of this year.

Ham and Gruyere Mini Turnovers

 

1C                    Finely shredded Gruyere cheese (3 oz)          
4 oz                Diced cooked Ham
3 Tbsp          Half & Half
1-1/2 tsp     Dried Sage crumbled 
1 Pkg             Frozen Puff Pastry sheets THAWED
1                     Egg lightly beaten for “wash” 
Preheat oven to 400°F
Mix cheese, ham, half and half and sage.
On lightly floured surface, roll out 1 sheet of pastry to a 12 inch square.  Cut into 9 squares (3×3)
 Working one square at a time, Brush edges with egg wash
Place 1Tbsp of Cheese Mixture in middle and fold edges together to form a Triangle. 
 Press edges together with fork tines to seal and decorate.
Transfer to ungreased baking sheet and brush top with egg wash.
 
Repeat with the other 8 squares and again with sheet #2.
 
Bake 5 minutes.  Reduce heat to 375° and bake an additional 15 minutes or more until pastry is puffed and golden brown.
Serve warm.   Can serve with Dijon or Cajun Mustard as a dipping sauce.
Makes 18
 
Can be assembled up to 2 weeks in advance and frozen.  Bake FROZEN uncooked Turnovers at 300°for 10 minutes.  Then increase temp to 350° and bake for 12 more minutes until puffed and golden brown.