Week 8 top chef

[bamapeppy]

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We are getting closer to finding out who is really a Top Chef for this season. This week I would like to take the Iron Chef approach and declare a "SECRET INGREDIENT". This secret ingredient should be the star in your dish or dishes should you offer more than one but one, should it be good enough, is sufficient.

I like comfort food and I like one pot meals so the ingredient I chose is "DRY BEANS". You can use any dry bean you can find in a grocery store.

Pinto, Great Northern, Navy, Large or Baby Lima, Pink Beans, Red Beans, Black Beans, Black Eye Peas, dry lintels, split peas or Garbanzo Beans. I will even allow that seven bean soup mix stuff.

Pantry items are whatever you need to complete your dish, any spice, meat, vegetable, canned, fresh or bag item.

The "DRY BEAN" Competition has begun and you have till next Monday June 8, 9 PM to submit your entry. Good luck to all you will need it.

[WAW4Tide]

Ah the magical fruit.

[derek4tide]

Having lived in the Tampa area for a number of years, I have developed a love of all foods Cuban. One of my favorites is garbanzo bean soup, cuban style. There is a resataurant in Ybor City that has the best garbanzo bean soup, but they add marinated pork that really sets it off. I'm staring off with my garbanzo bean soup with pork and will continue with other regional tastes for the rest of the meal.

Ybor City Garbanzo Bean Soup

Ingredients:
1 pound pork tenderloin
1 teaspoon olive oil
3/4 cup diced onion
1/2 cup Burgundy or other dry red wine
1 cup diced red bell pepper
1/3 cup sliced celery
2 tablespoons minced fresh jalapeno pepper
1/4 teaspoon salt
2 (10 1/2-ounce) cans low-sodium chicken broth
1 (15-ounce) can garbanzo beans, drained
6 cloves garlic, minced

Directions:
Trim fat from pork, and cut pork into 1/2-inch cubes. Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add pork; cook 3 minutes or until browned. Add onion and wine; cook 3 minutes. Add bell pepper and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.

We will always have leftovers and will freeze for later. I believe that the stored soup tastes even better after a few weeks on ice.

Yields: 1 1/2 quarts


For the entree, I want to use another favorite, Cajun food. My cousin in New Orleans turned me on to this recipe and I try and do it often. I bet Bayou's had several variations of this dish. It's always a hit at gatherings. My ability to get fresh shrimp helps, but you can pick up shrimp at any grocery store.

Lavinnia's Red Beans and Shrimp Delight

First, the Creole Sauce Ingredients:
2 large onions, chopped
1 cups chopped celery
1 cup green pepper, cut in strips
1 (or 2) cloves garlic, finely chopped
1⁄4 cup butter or oil
2 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1 can (16-oz.) tomato sauce
1 bay leaf, broken
Hot pepper or hot pepper sauce

Directions:
Sauté onion, celery, green pepper and garlic in oil about 5 minutes. Combine flour, sugar, salt and paprika; sprinkle over vegetables. Add rest of ingredients and cook, stirring until slightly thickened. Cover and simmer 20 to 30 minutes. (Add a little water if it gets too thick.)

Next, the beans and shrimp:
2 cups cooked, drained red kidney beans or one 16-oz. can, drained
1 pound cooked shrimp
6 to 8 cups cooked rice

About 20 minutes before serving, drain and rinse beans. Add beans and peeled and de-veined shrimp to Creole Sauce. Heat slowly but thoroughly. Serve on bed of hot rice.

Makes 6 to 8 servings


For my side dish, I wanted something different that most people will not cook every day. To me, that is souffle`. I got this recipe years ago from my mother-in-law who is a vegatarian. We will cook this during holidays or family gatherings, so my mother-in-law will have one of her favs at the table.


Derek's Bean Souffle`

Ingredients:
2 teaspoons butter
2 tablespoons Parmesan cheese or fine dry bread crumbs
2 cups cooked (1/2 cup dry makes 1-1/2 cups cooked) baby lima beans, drained
2/3 cup milk
2 cups low-fat Swiss or Cheddar cheese, grated
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
6 eggs, separated

Preheat oven to 350ºF

Directions:
Wrap a 2-inch high strip of double aluminum foil around top edge of a 5-cup soufflé dish; secure with tape or string. Grease dish and foil with butter and sprinkle with Parmesan or bread crumbs. Set aside.

In blender or food processor, puree beans and milk until smooth. In a saucepan combine pureed beans, cheese, salt and cayenne. Cook and stir over medium heat until cheese is melted. Remove from heat. Beat in egg yolks one at a time.

In large bowl of electric mixer, beat egg whites just until glossy and stiff peaks form. Mix 1/4 of the beaten egg whites into the bean-cheese mixture; gently fold bean mixture into remaining whites.

Pour soufflé mixture into prepared dish. Bake about 35 minutes until golden brown. Serve at once. Makes about 6 cups.

Serves 4-6

[CrimsonChuck]

The only thing is that I know that I wouldn't want to be anywhere next to any of the competitors or judges this week.

[bayoutider]

	Quote:	CrimsonChuck
	The only thing is that I know that I wouldn't want to be anywhere next to any of the competitors or judges this week.

We will all be avoiding any open flames.

[BamaLuver]

	Quote:	bayoutider
	We will all be avoiding any open flames.

You all are too funny! Should be an interesting week!

[Ditchdoc]

oops...not yet...

[bayoutider]

I have six different kinds of dry beans ready to try a few recipes.

[bamapeppy]

I have my bags of beans ready too Rich. We should be seeing a deluge of recipes pretty soon, the competition ends in a few hours. I hope no one eliminates themselves by not limping in under the wire.

[WAW4Tide]

	Quote:	bamapeppy
	I have my bags of beans ready too Rich. We should be seeing a deluge of recipes pretty soon, the competition ends in a few hours. I hope no one eliminates themselves by not limping in under the wire.

Gonna try and be on time. might be late. been in the car all day and have to drive from nashville to mobile tonight for work. recipes are done and on my laptop. they will be posted ASAP. thanks
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[Ditchdoc]

Since Bama Peppy said that he likes one pot meals, and comfort foods, this first dish was posted especially for him. (Sounds like he enjoyed many a pot luck dinner. )

Hoppin' John
Hoppin' John is a Southern dish that has been around for well over three hundred years. It was brought to the U.S. by slaves, but has roots going back to Africa, and is a popular Caribbean dish This particular recipe has been "updated" but still holds several of it's main ingredients such black eyed peas, pork and rice. Even though Hoppin John, is a traditional New Years Day meal in the States, it's a great meal, any day of the year.


Ingredients
1 Pound Dried Black Eyed Peas
2 Meaty Ham Hocks, Smoked
2 Medium Onions
3 Large Cloves of Garlic
2 Bay Leaves
1 Cup Long Grain White Rice
1 10 oz can Diced Tomatoes with Zesty Green Chiles, Juice Reserved
1 Large Red Bell Pepper finely diced.
3 Ribs of Celery Diced
1 Jalapeno or Serrano pepper diced
2 teaspoons of Creole ( or Cajun ) seasoning
3/4 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
3 Scallions, sliced
Pepper Sauce ( Tabasco, Crystal, Louisiana, Franks...)

Then Do This
In a large pot combine black-eyed peas, ham hocks, and 6 cups of water. Cut 1 onion in 1/2, and add it to the pot along with the garlic and bay leaves. Bring to a boil, as soon as you see it starting to boil, reduce heat to low, and simmer gently until peas are soft, but mushy, usually around 2 to
2 1/2 hours. Remove the hocks, remove the meat from the bone, and set the meat aside. Drain peas and set aside, remove and discard onion, bay leaves and garlic.
Add 2 1/2 cups of water to the pot and bring to a boil, add rice, cover and simmer until rice is nearly tender, 12 minutes. Mince the remaining onion, add it to the rice, along with the peas, tomatoes along with juices, bell pepper, celery, jalapeno pepper, seasoning thyme and cumin, and slat. Cook until rice is tender, about 5-7 minutes. Stir in the sliced scallions and meat.

Oh and, Pass the hot sauce.

Grilled Shrimp Over Black Eyed Pea Cakes With Roasted Red Pepper Vinaigrette
Okay, so this may not be true one pot meal, ( not by the spirit of the law any way) but with Black Eyed Peas coming into play, I had to post this one up!

Ingredients:

Ingredients For Grilled Shrimp:
1/2 Cup Peanut Oil
1 Clove of Garlic Minced
1 Tablespoon fresh Lemon Juice
Salt & Pepper To Taste
24 Large Shrimp
12 Strips of Smoked Bacon Cut In Half

Ingredients For Vinaigrette:
1 Clove Garlic
1 Tablespoon Fresh Basil
1/2 Medium Roasted Red Pepper
1 1/4 Cup Peanut Oil
1/2 Cup Red Wine Vinegar
1 Tablespoon Cold Water
1 Tablespoon Brown Sugar
Salt & Pepper To Taste

Ingredients For Black Eyed Pea Cakes:
1 Pound Black Eyed Peas Cooked and Drained
1 Med. Onion Diced
1 Clove Of Garlic Minced
2 Tablespoons Butter
3 Tablespoons Of Flour
1 Tablespoon Fresh Thyme, Chopped
1 Tablespoon Fresh Parsley Chopped
Salt & Pepper To Taste
1 Egg Yolk
1/4 Cup Peanut Oil
Cayenne Pepper To Taste

Preparation:

First Prepare the Vinaigrette:
Puree garlic fresh basil and red pepper in blender. add peanut oil, red wine vinegar, water, brown sugar, salt and pepper and blend until smooth. Sit in refrigerator, shake before using.

Next Prepare The Black Eyed Pea Cakes:
In skillet, over medium high heat, melt butter and saute' onions and garlic 1 -2 minutes. Add flour, season with thyme, parsley and chaynne pepper. Cook 3-4 minutes, stirring constantly and set aside. Puree 1/2 the peas in a blender until nearly smooth and set aside. In a large bowl, press the remainder of peas against the sides of the bowl. Add the pureed peas, onion mixture, egg yolk, salt and pepper, and mix well. From cakes roughly with a spoon, on a waxed paper lined plate. Chill for 2 hours so cakes can be formed better. Lightly flour the cakes and fry in peanut oil 3-4 minutes on each side.

Prepare The Shrimp:
Combine oil, lemon juice, salt and pepper. Soak the Shrimp in this mixture. Wrap each shrimp with a piece of bacon, and grill 3-4 minutes on each side.

Plating: Drizzle a pool of Red Pepper Vinaigrette onto a serving plate. Place a hot Black Eyed Pea Cake on top of vinaigrette, and arrange shrimp around cake. Garnish with fresh Basil. Serve immediately.

Black Eyed Pie well, we had to have a dessert made form a secret ingredient...didn't we?!?!?

Ingredients:
Filling:
1/2 cup hot black eyed peas, mashed up in blender
1/2 cup hot melted butter
1 teaspoon vanilla
1 1/3 cups sugar
2 eggs beaten
1/2 cup angle flake coconut
1/2 cup chopped pecans
1/2 teaspoon salt

Pie Shell
1/2 cup shortening
1 cup of flour
1 teaspoon of salt
2 teaspoons of cool water

To Make Filling:
Mix all ingredients together and set aside.

Pie Crust:
Cut together shortening flour and salt, add water and kneed slightly forming a ball. Let stand in refrigerator for 10 minutes, then roll out dough to fit a 9" pie pan.

Pour filling into unbaked shell, bake at 350*F for one hour.
remove from oven and let cool for at least one hour.

[DrBama]

Redneck Caviar

It ain’t fancy, but if it were, it would be called something else. J

2 (14 ounce) can Rotel tomatoes
2 cup cooked black eyed peas
2 (10 ounce) can white shoepeg corn, drained and rinsed
12 green onions, chopped
3 ripe tomatoes
1 teaspoon garlic powder
1 teaspoon garlic salt
1 (16 ounce) bottle Italian dressing

Combine all ingredients and coat with dressing. Refrigerate overnight before eating (if you can stand it). Eat as a "salsa" type dip with Fritos.


Lamb Osso Bucco with White Bean Puree

Ok, time for confession...originally this was supposed to be Kidney bean Osso Bucco, with Kidney beans replacing the Lamb in the final stage, but I could not in good faith replace that wonderful lamby goodness with the beans. It's like desecrating something holy. So...here we go....

For Osso Bucco:

2 lamb shanks, whole
1 cup flour
1/4 cup pure olive oil
1 carrot, chopped
1 celery stalk, chopped
1 med. yellow onion, chopped
3 cloves garlic, crushed
1 shallot, chopped
1/3 cup tomato paste
1/2 bottle red wine (cabernet works best)/ or about 4 cups
2 cups veal stock (beef will do if you cant get veal stock)
juice of 1 lemon

Sachet:

3 whole peppercorns
2 tsp. rosemary
3 parsley stems
2 sage leaves
salt and pepper, to taste

White Bean Puree:

1 and 1/2 cup cooked white beans, plus 1/4 cup of cooking liquid
3 cloves garlic, smashed
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon fresh tarragon leaves
Salt and freshly ground pepper


Preheat oven to 325°F.

Season the lamb and dredge in flour. Heat some of the oil in a large skillet and brown lamb shanks on all sides and set aside. Heat the rest of the oil in a medium-large stock pot and add the onions, carrots, celery, shallot, and garlic.

Saute until slightly-browned and stir in the tomato paste. Add the lamb shanks and cover with the stock and wine. Add the sachet (wrapped in cheesecloth or stuffed into a tea strainer) and bring to a simmer. Stir once and put onto lower rack in oven. Braise stew for about an hour-and-a-half, stirring every half-hour.

Take the pot out of the oven when tender, but not falling off the bone. Take the shanks out of the mix and set aside. Remove the sachet and discard.

Pour the vegetables and liquid into a blender or food processor and puree into a thick sauce.

To make the White bean Puree, use a potato masher and combine ingredients and mash into consistency of slightly lumpy mashed potatoes. Place lamb pieces over bean puree and ladle sauce over it.



Black Bean Ice Cream

This is a take off of the Red Bean Ice cream that is served at sushi restaurants sometimes...may sound weird, but think about what chocolate comes from...

Sweet cream base:
1 cup milk
1 cup heavy cream
2/3 cup sugar
4 egg yolks
1 teapsoon vanilla

Black bean flavor component:
1 cup cooked black beans, plus a tablespoon
2/3 cup sugar
2/3 cup water
1 teaspoon cumin
1 teaspoon cayenne
the juice of one lime
small pinch of salt

I use one saucepan for this recipe and wash it out between making each part of this recipe. You can use two if you prefer. Have two bowls filled with ice ready and nestle two empty smaller bowls in each of those larger ice-filled bowls.

Combine 2/3 cup sugar with 2/3 cup water in the saucepan over medium heat. Stir until the sugar dissolves into the water, forming a simple syrup. Stir in the cumin, cayenne, lime juice, and salt. When thoroughly combined, introduce 1 cup of black beans and simmer for about three minutes to allow the beans to soak up the syrup.

Blend the beans with an immersion blender and a cover or in a regular blender or food processor. Remove the blended mixture to one of the bowls sitting in the ice bath to cool. Stir in the extra 1 tablespoon of whole unblended cooked black beans while the mix is still hot. Stir occasionally to let the heat out of the mixture.

Wash your saucepan well. Place over medium heat. Combine and heat the cream and milk in the pan. Bring the mix almost to a boil, scalding the milk.

While the dairy heats, in another bowl combine 2/3 cup white sugar with the egg yolks and vanilla. Mix until thoroughly combined.

When the milk is just shy of boiling or just starting to boil, reduce the heat to medium. Add 1/4 cup of the milk and cream mix to the egg and sugar mix and stir together. This is tempering the mix so you don't cook the eggs when you now add the sugar and milk mixback into the cooking cream and milk mix. Stir very well to combine.

Continue to simmer until the mixture thickly covers the back of a spoon. Pour into the other bowl nestled in ice and stir to help cool the mixture down.

Once the bowls are cooled to room temperature, mix the black bean mix into the cream mix. Stir very well, then remove to the refrigerator to cool further.

Follow the instructions to your ice cream maker to finish the ice cream.

[Presents his get out of jail free card to the judges]

[TheOysterMan]

Hey guys, I know this is a little late..my internet is down and I'm having to type this out on my phone...

I'm going to use traditional lima beans as my centerpiece:

Lima Beans w/ ham and cornbread

Soak lima beans overnight in cold water

Place lima beans in pressure cooker with just enough water to cover beans.
Add in salt and pepper to taste, and 2 ham hocks.
Cook beans for 1 hour in pressure cooker. Remove ham hocks and cut meat off bones.
Serve ham stirred into beans in bowl.

Cornbread

1/4 cup bacon grease
2 cups cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 eggs beaten
2 cups buttermilk
1 can black beans
1 can creamstyle corn

Heat bacon grease in large cast iron skillet at 450 degrees. While skillet is heating, mix other ingredients together. Pour into hot skillet and bake at 450 for 25 minutes.

Bonus drink: Heath's bloody mary

1/2 oz grey goose vodka
3 oz Whiskey Willy's bloody mary mix
Dash each worcheshire, tabasco, prepared horseradish, merlot, beer (easy on these two)

shake and serve over ice, garnish with celry and spicy pickled green beans.

Lik I said, sorry its late...I've had a rough wee
k
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