Official February 2015 Throw Down Entry

GalanteNate_OneEa · February 2015

Please post entries to this post only, all other comments and questions to be posted on the other thread.

http://eggheadforum.com/discussion/1177579/february-2015-throw-down-regulations#latest

Good Luck

Jeremiah · February 2015

I guess I'll go first.

Edit: pics are backwards. sorry. This new format sucks.

jcaspary · March 2015

Here you go ladies and gentleman.

Ozzie_Isaac · March 2015

Ok, let the chuckles begin

So I failed to read the directions until to late. I did not take a picture of the ingredients before the cook. I only have one prep picture. It will have to do. I also did not realize it was cellphone pics, but luckily I did take a few with the cellphone.

1. Ingredients: Surf&Turf - Pork loin, filleted it and stuffed it with a spinach, goat cheese, sliced almonds, and crab meat stuffing. Also added pimentos for a little bit of color. Since it was snowing I figured I would steam some snow crab clusters on the egg too. Seemed fitting.

Cooked sweet potatoes and bacon wrapped asparagus bunches (saw those on here yesterday and had to try them!) for the sides.

If you look close you will see a chocolate covered strawberry on the edge of the plate, compliments of SWMBO

This was another fun cook. Thanks for the idea @

Image: https://us.v-cdn.net/5017260/uploads/editor/lr/uqm4zxz8kh56.jpg

I have two pics of the cook, one just after I pulled it all, and one as I added the pork loin:

Image: https://us.v-cdn.net/5017260/uploads/editor/x3/gj05vyn9mpkg.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/15/qebfegsawwwh.jpg

Ingredient pic (sorry already turned into stuffing and applied to the filleted and pounded loin. I like the ingredient pictures and will add those next time for sure!

Image: https://us.v-cdn.net/5017260/uploads/editor/95/x4aaj1b2oxig.jpg

NPHuskerFL · March 2015

Here's my entry.

Sicily Mediterranean Inspired Surf and Turf.
Fresh B-Liner (Vermilion Snapper) and Pink Snapper, Spaghetti alla Carbonara, meatballs and Raspberries in homemade whipped cream.

Ingredients for the most part.

Meatballs were served as an appetizer. They were made using almost 3 # ground beef 75/25, 1 # ground veal, 1 # ground mild sausage an egg, fresh herbs & S&P. Cooked in the MM indirect 325℉ in a CI pan. Finished off with marinara and fresh grated Pecorino Romano and Parmesan.

Spaghetti alla Carbonara:

Ingredients: spaghetti, pancetta, eggs, freshly grated Pecorino Romano and Parmesan, scallions.(Recipe by Chef Anne Burrell).
Whole B-Liner scored on both sides and lemon wedges inserted in scored areas. The cavity was filled with fresh tarragon, thyme, lemon slices and S&P. Coated the skin with EVOO and dusted with fresh ground S&P. Cooked on MM indirect at 375℉ until flaky.
Pink Snapper fillets with S&P only and butter. Cooked on the LBGE direct CI pan at 400℉ until flaky.

Dessert:
Fresh Raspberries and Whipped kahlua Cream (heavy whipping cream, kahlua liqueur, vanilla extract).

Plated

tz666 · March 2015

Ok, here is mine. Reverse sear ribeyes, 2" thick USDA prime. Cooked at 205 and pulled at internal temp of 110. Seared on Himalayan Salt block at 650 degrees. Twice backed potatoes with Louisiana crawfish tails, peppers, onions, sour cream, and cheese. Fried Louisiana crab cakes, my first time using the egg for frying. Crawfish cream sauce as a topper, butter and flour roux.

Image: https://us.v-cdn.net/5017260/uploads/editor/9a/fzw55deg2gj0.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/dd/qxgaelmqsyq1.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/6p/03xx51i92bk9.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/v5/xuiniemcd8rx.jpg

jcaspary · March 2015

Bump

grege345 · March 2015

The menu: fresh ground sirloin from the butcher yesterday, lobster macaroni with Gruyere, fontina, Vermont aged cheddar. The lobster was buttered then seasoned and grilled 5 min each side. The noodles and cheese sauce were made on stove top and baked 20 minutes on the egg. Bacon wrapped onions on the small indirect at 350 for 35-40 minutes. Burgers were grilled indirect on the small till 110° then moved to lg and topped with pepper jack cheese. Burgers were topped with egg and homemade aioli for dressing. Brioche buns were toasted with some butter. Enjoy.

bweekes · March 2015

When I think “surf and turf”, skirt steak is definitely not the first thing that comes to mind. So I decided to change it up a bit and incorporate this non-traditional cut into my entry. I also wanted to get a bit of smoke on it, so I gave it a very quick (15 min) reverse sear w/ some wine barrel oak chips (I know, it’s ridiculous to RS a skirt steak, but what the heck!)

Seared the Canadian maple glazed bacon on the CI to put down a good layer of fat. Then wrapped the seared bacon strips around the scallops.

Finished the steak in the bacon fat, along w/ the wrapped scallops, and asparagus.

Crab au gratin suffered through the 500F temps, when it really should have been around 350F – turned out good though. Enjoy!

tarheelmatt · March 2015

Fresh Ground Porterhouse and Eastern NC Shrimp Sliders

After finding out one of my main ingredients was spoiled (it was still at the meat market), I had to switch to Plan B. I didn't have one, but made one.

Picked up a nice Porterhouse to grind into ground beef for sliders. Just a simple coarse grind. Salt and pepper only and cooked on the CI griddle. Finished with some white American cheese.

Picked up two pounds of Eastern NC shrimp to be made into shrimp sliders. Used about 1 1/4lb of shrimp (pulsed about 3/4 in the food processor and coarse chopped the rest). Added two eggs, 1 cup of panko, zest of one lemon, half lemon juice, 2 tsp. Old Bay, salt, pepper, couple dashes of Texas Pete, fresh parsley, and two green onions. Cooked them in some butter on the CI griddle too.

Toasted buns on the griddle at the end.

Made a tartar sauce-esk mayo for the shrimp (consisted of Dukes mayo, lemon juice, parsley, cilantro, onion, sweet relish). For the burger, I made a chipotle mayo (Dukes mayo, chipotle, horseradish, dash of worcestershire).

Made a mango salsa for the shrimp burgers (mango, red onion, pepper, salt, pepper, red wine vinegar, honey, lemon juice, cilantro).

Porterhouse burgers just added lettuce, tomato, and red onion (along with mayo).

Shrimp slider just the had mayo and mango salsa.

Made a macaroni salad for the side.

Sooo... I couldn't fit all my ingredients within one picture and plus I did things in stages, so that was difficult. Plus I had to run to the store because I forgot a few items.

Pictures

#1

Top left: Grinding the Porterhouse

Top right: Grinding the shrimp

Bottom left: Shrimp slider mixture all in a bowl.

Bottom right: Most item getting ready to get some Egg lovin....

Image: https://lh5.googleusercontent.com/-rPQtUAVTAFw/VPPBzA58l4I/AAAAAAAAIlo/lO61Xzimce4/s865-no/2015-03-01%2B20.49.05.jpg

#2

The burgers are almost done, getting cheese treatment now... These sliders were the best I have ever eaten.

Image: https://lh4.googleusercontent.com/-mUtTSHB-fhs/VPPARUt0WQI/AAAAAAAAIk4/abdwAEvWDbE/w487-h865-no/20150301_172921.jpg

#3

Shrimp sliders are done....

Image: https://lh4.googleusercontent.com/-yfg3fKhWV8s/VPPAUX56EOI/AAAAAAAAIlQ/583knYPCfmA/w487-h865-no/20150301_173441.jpg

#4

The plated picture...

Image: https://lh5.googleusercontent.com/-TUTjlNMG1Fw/VPPAVJ2yChI/AAAAAAAAIlM/p_eOnquBwMQ/w1538-h865-no/20150301_175525.jpg

HendersonTRKing · March 2015

Entrant: Henderson The Rain King, of The 302, The Home of Tax Free Shopping.

Throw Down Category: Appetizer.

Name: Clam & Ham Dip.

Ingredients: Minced and chopped clams; clam juice; Savoie Tasso Ham; crushed Ritz crackers; butter, sautéed vidalia onion; shredded Parmesan cheese; grated aged sharp provolone: garlic; parsley; red pepper flakes.

Process: Classified.

Rationale: you get your surf and you get your turf all in one bite. 2 scavengers combined to transcend their trayf origins. Kosher? Not so much. But oh so good.

Expectation of Medaling: zero. Competition is too stiff. Appetizer is too simple.

Satisfaction in participating: 100%.

Confidence this will post: 20%.

n in Participating: 100%.

Big_Green_Craig · March 2015

I created a Surf & Turf burger:

Massive shrimp, crispy bacon & a homemade siracha cocktail sauce.

Image: https://us.v-cdn.net/5017260/uploads/editor/f4/k3eyt9qiny4y.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/bw/o9dejopqb5c5.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/if/i7w128hngdma.jpg

Legume · March 2015

Surf and Turf Tacos

seared, sesame crusted Ahi
+
bulgogi marinated filet

composition of the tacos:

white corn tortillas
shredded napa cabbage
slaw made from daikon, carrot, yellow bell pepper, seeded english cucumber, cilantro; dressed with rice and champagne vinegars, mirin
shaved red onion pickled in white balsamic and rice vinegars, blood orange juice
wasabi / mayo / lime juice drizzle on the ahi tacos
sriracha / greek yogurt / lime juice drizzle on the steak tacos

damn fine eatin'

Image: https://us.v-cdn.net/5017260/uploads/editor/mb/bo5ulspw9uy1.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/ew/vlyjiuteog5u.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/ii/wj06efsr55f5.jpg

UrbanForestTurnings · March 2015

The bobs. I made the Smoked sea salt and butter and duck fat for the spuds..Beef Shrimp and veggies . Last minute cook.

Ozzie_Isaac · March 2015

bump

shucker · March 2015

ok guys, I'm in. I am submitting Shrimp and Cheese Grits with Country Ham cooked in cast iron dutch oven on the large. I've never tried this dish on the egg before but it was actually very easy.

Here's the rundown.

Diced country ham, browned in the DO, followed by fresh shrimp seasoned with blackened seasoning cooked in the country ham drippings.

Next, diced onions and garlic are cooked down in the drippings along with a pad of butter. Add milk and water, bring to a boil and then add grits. Once the grits are done, throw in a couple cups of shredded cheddar and stir it all together.

Grits go on the plate topped with shredded cheddar, then shrimp, country ham and green onion.

This is one of those meals that warm you all over......and then swell up in your belly and make you want to do nothing but sleep! I'll definitely be doing this one on the egg again.

Image: https://us.v-cdn.net/5017260/uploads/editor/rf/pphlbwcf3wrc.jpg

grege345 · March 2015

Bump (vote)

U_tarded · March 2015

bump this to page one

Image: https://us.v-cdn.net/5017260/uploads/editor/vh/j5xqe1xqoc26.jpg

Scottborasjr · March 2015

Voted, dear lord what a bunch of great looking cooks. Wish I had the talent that you gentleman do.

GalanteNate_OneEa · March 2015

They Are Amazing!!

Vote one time only please by clicking on the "Like" button that corresponds to the entry of your choosing.

Thanks -Nate

GalanteNate_OneEa · March 2015

GalanteNate_OneEa said:

They Are Amazing!!

Vote one time only please by clicking on the "Like" button that corresponds to the entry of your choosing.

Thanks -Nate

Bump

ksmyrl · March 2015

Voted. Nice job everybody

GalanteNate_OneEa · March 2015

GalanteNate_OneEa said:

Please post entries to this post only, all other comments and questions to be posted on the other thread.

http://eggheadforum.com/discussion/1177579/february-2015-throw-down-regulations#latest

Good Luck

VOTE!!

GalanteNate_OneEa · March 2015

GalanteNate_OneEa said:

They Are Amazing!!

Vote one time only please by clicking on the "Like" button that corresponds to the entry of your choosing.

Thanks -Nate

VOTE VOTE VOTE VOTE

GalanteNate_OneEa · March 2015

VOTE VOTE VOTE VOTE VOTE VOTE VOTE

Come and support your fellow Eggheads by voting for the winner of the February 2015 Surf and Turf Throw Down

All you gotta do is "Like" an entry!!

Voting ends at 11:59 a.m. EST TODAY

GalanteNate_OneEa · March 2015

LAST CALL!!!!!!!

Tinyfish · March 2015

Sorry couldn't enter on vacation in Costa Rica eating surf and turf. But by the look of all the entry's I would have got my ass kick good. Everyone did a fantastic job and congratulations to the winner @ NPHuskerFL.

Official February 2015 Throw Down Entry

Comments

Fresh Ground Porterhouse and Eastern NC Shrimp Sliders

Pictures

#1

#2

#3

#4

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