THROWDOWN VOTES ARE IN!!!!

Way to go RICHARD!LOOKIN YUMMEE!!!

Good job Richard and good luck tomorrow. I was going to stop by the hospital Tuesday, I don't think you'll be up for company tomorrow. I'll bring you a pizza but no LONEY :laugh: :laugh: :laugh: :laugh:

Good luck with tomorrow's surgery Richard. Did you know that in South Louisiana your name would be pronouced Ree-Chard?

Grey Goose is making me do it.

Whoa, I didn't expect to be in the running.... I had them picked 8-?-?. (It was a close race for second, but I was leaning toward #1 to place or show..)

Bitslammer's photo had my vote right out of the gate, and now seeing all the other photo's of that cook....... wow. I thought about polenta, but stayed away from it. Your method worked out good.

JB, way to go..... the crepes had to have been a tough nut to handle right, and you did a really good job.

Congrats to the winners!!!
As for who was who...Ok then...Here we go.
My entrée is a stuffed loin braised in wine with a black plum sauce. It is served with a side of fried summer squash, roasted potatoes and broccoli.

BRAISED / STUFFED PORK LOIN with PLUM SAUCE & SQUASH
(Hippocrates, the father of medicine, advised cooking meat with fruit)
North Portage Smoke-Shack
Serves at least 4

The "RAWS"...But I forgot the potatoes:


Loin "S" cut, stuffed with a mix of corn, carrot, spinach, onion, garlic, fresh herbs (Thyme, Sage and Parsley) and cheese, then rolled and tied:


Getting a browning:


Egg set up as an oven, it's time to braise. The wine is added along with chopped black plums, a bit of onion and a garni of a sage leaf and a thyme sprig:



Loin temped and resting:


Potatoes on the top and cornmeal battered summer squash (I thought I took a picture of the squash in the pan, but in the heat of battle, I didn't) rounds browning in my favorite CI pan:


Broccoli added:


With the roast sliced, the braising liquid (I smashed the plums, but it needed nothing else added) ready to serve as the sauce...She's on the plate!



First, I just topped the squash with the plum sauce, but the sauce was sooo tasty I ended up topping the roast with sauce too.

C'est si bon, Spuds

DELISH!

Spuds, A fantastic dish!! You did a great job! Those rolled and tied loins take some work! You did an excellent job, and glad to know you "stretched" yourself with the plumb sauce, and had great success with it! That is exactly what I was hoping for in this throwdown. Nicely done. Sorry we couldn't put more of your pics out there for the judging....you did such a great job. Nicely done.

You got my vote Frank. That was a damn good Cuban theme. Those bananas looked killer. Really good choice for a fruit. I was going to grill the peaches but somehow that just slipped my mind.

got to work more on the plated pictures, only way to get number one is to enter first for entry number one. first time eating a green tomato, someone should have told me they were good :laugh:

FISHLESSMANS ENTRY

Garlic Roasted Tenderloin and Pineapple Kabobs with a Sweet Chili Garlic Sauce
Fried Green Tomatoes with Thai Sweet Chili Remoulade and Pineapple with a Sweet Chili Garlic Sauce
Fresh Picked Hosui Pear

Fresh Lemon Thyme was added to the pork marinade of soy, fish sauce, and garlic marinade and also to the remoulade. Some added kick of Sriracha Sauce was also added to the remoulade which added to the contrast in texture and flavor between the crunchy cornmeal crust and warm semi-soft encrusted fruit.

FWIW

i would much preferred to have seen all the pics rather than just a plated pic. cooking isn't simply about eating, not here anyway. i like to see the whole process.

rather than one thread with only one pic from each, i thought it was more interesting to have a post for each entry.

anyway. they all looked great.

i like seeing the whole process too, gives you a better idea of what the food might taste like, finished pics are good, but now photography skills become more important. when you see the whole cook its a better learning experience as well. anyways it gets food pics and better ideas being posted, i would never have cooked a green tomato before with out these throwdowns taking place.

Florida Grillin Girl wrote:

WOW, this was great fun. I had a very hard time deciding who to vote for. They all truly looked great and I'm sure tasted great too.

Congrats, Bitslammer. Have fun with the next one.

Faith

Thanks...I'm already trying to plan things out. I don't want to be the person who kills the throwdown. I'm sure participating in one pales in comparison to runnign one.

it definatly adds to the forum and it inspires your next cook, gets you thinking about all your cooks really

the plating is the hardest part, ill have to admit to lifting some of the description off the web though, my descriptive abilities are not that good :laugh: i didnt see plagerizing to be against the rules as written :laugh: would also like to see the pros and cons of each cook, but that might pose problems for some, me, i would want to know where improvemaents could be made.

The raws....
and the potatoes never made it.

Thyme muffins




I had a good time with the challenge and so did the wife. I’m going to have to learn to do a better job of presentation. Enjoyed everyone’s posts and some really great ideas. Looking forward to the next one.