Iron Chef Recipe Blog: 2014

Tuesday, December 23, 2014

Iron Chef December 2014 -- Cocoa (hosted by Heather)

Cocktail: Cocoa Old Fashioned (Jaime)
Make old fashioned using cocoa flavored bitters

Appetizer: Smoky Sweet Spicy Wings (Mollie & Ty)
http://steamykitchen.com/13565-chipotle-cinnamon-wings-recipe.html

Salad: Andrew

Soup: Roasted Parsnip and Vanilla Chocolate Soup (Micki)
http://www.foodnetwork.com/recipes/robert-irvine/roasted-parsnip-and-vanilla-chocolate-soup-recipe.html?soc=sharingpinterest

Main: Cocoa Cherry Pork (Heather)
http://allrecipes.com/recipe/cocoa-cherry-pork/
Note about the cherry sauce: I combined one jar of cherry preserves, 2 T balsamic vinegar, some cinnamon and salt (not sure how much of either) and just a touch of cardamon and brought it to a low boil and then served it.

Side: Cocoa Dusted Cauliflower (Megan & Ian)

Ingredients:
1 head fresh cauliflower
1 teaspoon paprika
1 teaspoon unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced (about 1 teaspoon)
2-3 tablespoons olive oil

Directions:
1. Preheat the oven to 400 F. Cover a baking sheet with parchment paper or aluminum foil. With a sharp knife, remove the core of the cauliflower and break it into florets. Place the florets in a large mixing bowl.

2. In a small skillet, heat the olive oil over medium heat. Add minced garlic and spices. Saute until fragrant.

3. Drizzle the spiced olive oil over the cauliflower in the bowl, then toss with two wooden spoons until well coated. This should take at least 2 minutes. Name a food for every letter of the alphabet to amuse yourself while you toss. Do a taste test and adjust the seasonings.

4. Spread the cauliflower in a single layer on the baking sheet and roast in the oven for about 25-30 minutes, until it’s tender and starting to get nice brown spots.

Dessert: Chocolate Espresso Dacquoise (Annie & Jeff)
http://www.americastestkitchen.com/recipes/7213-chocolate-espresso-dacquoise#.

Wednesday, October 1, 2014

Iron Chef September -- Coconut (hosted by Annie & Jeff)

Cocktail -- Jaime

Appetizer -- Higgins
Curried Shrimp Tarts
http://www.myrecipes.com/recipe/curried-shrimp-tarts-10000001975709/

Soup -- Dan

Salad -- Heather
Cucumber Peanut Salad
http://www.101cookbooks.com/archives/cucumber-peanut-salad-recipe.html

Main -- Annie & Jeff
Coconut BBQ Ribs
http://www.epicurious.com/recipes/food/views/Coconut-Barbecued-Ribs-730
This is the recipe I used for the marinade, but I modified the cooking quite a bit.

Brined the ribs in about 6T salt + 6T granulated sugar in 12 cups of water (modified for the amount of meat being cooked...should cover the meat in the bowl/pot you are brining) for 4 hours in the fridge the night before.

Transferred ribs to marinade (from epicurious recipe above). Coated ribs on jelly roll pan, covered with foil, put in fridge overnight. I did reserve about 1/4 of the marinade to serve with the ribs after cooking also.

After about 16 hours of marinating I put the ribs in the oven (either glass pyrex or jelly roll pan...make sure it has sides because the fat will melt and seep out everywhere!) for 3-4 hours at 225 degrees. You may need to pull the ribs out part way through cooking to drain some of the liquid.

After cooking, let rest for 15 minutes or so, then separate servings with a knife, put on platter, and serve with reserved marinade that you warmed on the stove in a pot for a short while before dressing the meat.

Side #1 -- Schmits
Coconut Rice
http://www.food.com/recipe/coconut-rice-126690

Side #2 -- Micki
Cauliflower and Chickpea Coconut Curry
http://ohmyveggies.com/recipe-cauliflower-chickpea-coconut-curry/

Dessert -- Bergs
Coconut Peach Cobbler
http://www.tasteandtellblog.com/peach-and-coconut-cobbler/

Wednesday, March 12, 2014

Iron Chef March -- Balsamic Vinegar (hosted by Liz & Jim)

Cocktail -- Micki

Buffala Negra

http://imbibemagazine.com/Bufala-Negra-Cocktail-Recipe

Appetizer -- Megan & Ian

Crostini with Brie, Dates and Toasted Walnuts

http://www.finecooking.com/recipes/crostini-brie-dates-toasted-walnuts.aspx

Appetizer -- Elise & Andy

Balsamic Blueberry Grilled Cheese

http://amandakbythebay.blogspot.com/2013/09/balsamic-blueberry-grilled-cheese.html

Salad -- Mollie & Ty

Main -- Liz and Jim

Balsamic Roast Pork Tenderloin

http://whatscookingamerica.net/Pork/BriningPork.htm

http://www.foodnetwork.com/recipes/rachael-ray/balsamic-roast-pork-tenderloins-recipe.html#

Side 1 -- Andrew

Roasted Asparagus with Balsamic Garlic

Side 2 -- Ann & Darren

Asparagus and Tomato Pasta Salad

http://www.bettycrocker.com/recipes/asparagus-and-tomato-pasta-salad/795bf977-34b0-4981-a324-30eff15d8618?term=balsamic+vinegar

Side 3 -- Dan

Blanched Asparagus with Balsamic Dressing

Dessert 1 -- Heather

Mexican Chocolate Cake with Mascarpone Frosting

http://www.yummly.com/recipe/external/Mexican-chocolate-cake-with-mascarpone-frosting-335787

Dessert 2 -- Annie & Jeff

Balsamic Blackberry Creme Brulee

http://www.epicurious.com/recipes/food/views/Balsamic-Blackberry-Creme-Brulee-351791

Wednesday, February 12, 2014

Iron Chef February -- Ramen Noodles (hosted by Elise and Andy)

Cocktail -- Annie & Jeff
Kumquat Mojitos
http://www.foodandwine.com/recipes/kumquat-mojitos

Appetizer -- Micki & Mark
Ramen Sliders
http://www.buzzfeed.com/rachelysanders/how-to-make-a-ramen-burger?sub=2552308_1550352

Salad -- Jaime
Simi Salad
Toast in the oven:

1/2 cup sesame seeds
1.5 cups slivered almonds

Stir into:

3-4 bags of shredded cabbage, feel free to use a bag of broccoli slaw for variety
4 packages of ramen noodles (set seasoning packets aside)
1 cup chopped green onions

Dressing:

1.5 cups EVOO
6 Tbsp rice vinegar
1.5 tsp pepper
1.5 tsp salt
4 packages ramen seasoning packets

Mix dressing into salad 1/2 cup at a time, taking care not to overdress the salad which will spoil its delicious crunch. The salad is more flavorful after it has set for at least 24 hours.