cuban bread/garlic flat iron/firewalk shrimp

Rick's Tropical Delight

first bread with the new kitchen aide mixer, half whole wheat and half all purpose flour cuban bread





garlic, dizzy pig raising the steaks flat iron steak



dizzy pig jamaican firewalk, garlic, rosemary shrimp skewers







took it all to the neighbors for dinner. they said thanks




:woohoo:

Big'un

Won't you be my neighbor! Pics could not look any better! You need to have some one from Fla. send you some palmetto leaves for the cuban bread. All of it, Rick, Spectacular!

Broc

Lookin' v-e-r-y good!

~ B

metrylee

You have some lucky neighbors
good cookin

Michael B

All they said was "Thanks"?!
You definately have them way too spoiled.

As always, looks great.

Clay Q

You made one heck of a meal. You're an artist and food is your medium. I hope you photo catalog all your creations with the certainty that your photos will be shown in an art gallery someday. Change your declaration to "Food is sexy, artistic and delicious!" .....cause you make it that way.
Clay

Eggtucky

haha!...I'll bet they said 'thanks'!...nice looking cook Rick, hard to beat a good flat iron and the shrimp look outstanding...great presentation and photos...thanks

dhuffjr

I'll be your neighbor :woohoo:

citychicken

how can one man possibly cook sooooo much good stuff? methinks he must have hired the keebler elves.

Old Salt

Delicious looking food and beautiful presentation.

Oledog

Rick;
That's a killer steak; what temp did you cook and how long??

Oledog

Rick's Tropical Delight

thanks everybody! here's a few more good ones from that series. some of these are sure to make the 2009 calendar :woohoo:













and the neighbors

Rick's Tropical Delight

palmetto leaves? how's that work?

the cuban bread recipe is out of bernard clayton's "new complete book of breads" except i modified it a little with the whole wheat flour and no water pan and no cold oven at the start. the result was a soft, light interior and a tasty, crunchy crust.

Rick's Tropical Delight

hahaha! they said more than that, but i didn't want to brag :P

Rick's Tropical Delight

ha! ya know, i've discussed an exhibit with a friend of mine from cincinnati that can make it happen...

that sure would be something if it ever happens

the guy that designed my competition logo wanted to put 'food should be exotic' and/or 'simple, sexy, exotic food' :woohoo:

thanks a lot, clay

Rick's Tropical Delight

come on down to vinny's! bring yer friends

Rick's Tropical Delight

nope, just little old me, and gettin smaller every day

Mike in Abita

That looks incredible. I really wish I was your neighbor.

Rick's Tropical Delight

that flat iron was seared at 700 dome open for 2 minutes on one side with a 90 degree rotation for the crosshatch grid mark pattern at 1 minute, then pulled and rested for 19:27, then roasted for about 9 minutes or so at 350 along with the shrimp. kind of experimented with only searing one side which drives the juices up to the top to blend with the garlic and then soak back into the steak during the rest. the roast period was on the other garlic side the entire time.

the shrimp are in the shell, so the drill is to peel the shrimp and swipe it on the seasoned shell to get as much or as little heat from the firewalk as you want. or you could just suck on the shell :woohoo:

BENTE

luv it

Rick's Tropical Delight

you could come on up and stay in the rv for awhile

Fidel

Incredible my man - Incredible.

I want to be your neighbor just like everyone else, but not just for the food but to learn how to take photos like that. The color balance is perfect. I really need to figure out how you do that.

I am in awe of your skills sir.

Rick's Tropical Delight

psssst... i just point and shoot, and a little bump in saturation in ps.

those were all natural lighting and that goes a long, long way.

tanks, mon

Big'un

Typically, the cuban bread is thin and long. The bread rises and cracks as it cooks. The wet palmetto leaves are used to control where the crack takes place. It adds a little something in the flavor too.