Practicing for OKC - Little Stevens Sate

Doug in Eggmonton

Got my air, hotel, registration and cooking partner arranged and getting excited. Did a practice run last night of one of the things I'll me doing in OKC -Little Stevens Indonesian Sate.

The raws



Roasting the spices



Boiling the marinade, the pot was one size too small, but I managed to keep it from boiling over.



Pounding the meat. Get your mind out of there :laugh:



Into the fridge.



Here's the asparagus. Just a little salt and pepper, Olive oil and Lemon



Smokin' in the frozen dark.



Off the grill





On the plate.



All and all very nice, but not as nice as it was at Nieggara. I only used two tenderloins which is not enough for that volume of marinade. Ah well, thats why we practice.

Doug

DrZaius

from one Doug to another. That looks great and I look forward to tasting that in OKC.

Good job :woohoo: :woohoo:

Doug in Eggmonton

Thanks Doug! There do seem to be a disproportionate number of us in the egg world.

Doug

2Fategghead

Thanks Doug, That looks wonderful. I have not had asparagus in a long time how was it? Was it soft and flavorful from the lemon & S&P & evoo? I always appreciate the step by step pic's they are very helpful. I hope your sous chef is doing ok. Tim

Gator Bait

Doug in Eggmonton wrote:

Thanks Doug! There do seem to be a disproportionate number of us in the egg world

Doug.

LOL, "disproportionate number"? Try a name like Blair if you want a "disproportionate number". :laugh:

That's a great looking cook Doug, sorry I will not be in OKC. Maybe another year.

Gator

 

eenie meenie

Looks great Doug! You don't need to 'practice' anymore.

ibanda

Looks delicious!

Doug in Eggmonton

The asparaugs was fine, I like doing the rafts that way.

Thanks

Doug.

Doug in Eggmonton

You should try the Sate, it's right up your alley.

Doug

eenie meenie

I will certainly give Little Steven's recipe a try. I really like sates. By the way, the photos are fabulous and I especially like how you nailed the maillard reaction.

Beli

Doug......we are very lucky to have Steve as a friend & an excellent one.......I just wonder .....Why when he came to México, he just cooked scrambled eggs & my gasket????? :laugh:

Doug in Eggmonton

Maybe he figured you knew how to cook everything else. And the egg is just not an egg without afried gasket... :laugh: :laugh:

Doug

Desert Oasis Woman

Can I reserve a cooking spot right next to you in OKC???
I'll be your official taster :woohoo:

BigDaddy - OCT

Hey Doug,

If you'll remind me when the time gets closer I have a local farmer that grows some fantastic asparagus and it starts producing right around that eggfest time. I cooked some up in the Iron Chef event last year and it got good reviews.

Bruce

Doug in Eggmonton

Works for me!! See you there.

Doug

Doug in Eggmonton

Sounds Great!!! It'll be easier to cook in the warm and light I think.

Doug

Little Steven

Rebbecca,

I thought you tried the sates in Atlanta.

Steve

Car Wash Mike

Great, have him get you Ritas all day and night.

Mike

Doug in Eggmonton

Tasted these again today and definately the issue with them is salt, rather than strength. So when following the recipe I would definately follow Little Stevens advice and use low salt soy and Teriaki sauces.

Doug

eenie meenie

Steven, I only got one of your sates. :( I recall that it was awesome, but it wasn't enough!!!! Just looking as that pic of the sauce simmering has made me decide to chuck my Charmaine Solomon sate recipe for yours. :side:

Desert Oasis Woman

Rebecca, you could come to OKC and challenge him to a throw down and we could ALL help decide on the best recipe

eenie meenie

I am not THAT stupid DOW. :woohoo: I'm not going to set myself up for a loss. Besides, I thought your palates were more refined than to eat my stuff! :woohoo:

I sure wish I could make it to OKC, it sounds as if you all are heading for maximal entropy. :evil:

Doug in Eggmonton

You can taste for yourself in OKC in just a few months.

Doug

Little Steven

Rebecca,

I e-mailed Doug earlier. I use reduced sodium soy and tetiyaki now and replaced the brown sugar with thai chili sauce. You can not over do the garlic, lemon zest or ginger in it either.

Steve

eenie meenie

Steven, the replacement of the brown sugar with thai chili sauce appeals to me........and believe me, I've been known to overdo ginger.

Desert Oasis Woman

Your cooks have looked pretty sophisticated Rebecca!

bubba tim

You preped on a gaser?

Doug in Eggmonton

My Bluestar stove thank you very much. It's as good at what it does as the egg is at what it does. And it's much, much warmer inside. :laugh:

bubba tim

so true Doug, so true. :woohoo: :P :woohoo: :P

loco_engr

Save some (most) :woohoo: for the after party!