Sunday, July 5, 2009
Latest Iron Chef America battle Bananas
This battle offered up some nice recipes that gave me some ideas. Bananas were main items but also plaintain which I love and have made myself.
Bobby has plantain encrusted red snapper, banana red curry (this sounded sound good) and more . The challenger Sue Torres of Svneos (Mexican fusion fare) from NYC. She had dynamite platings , taco al pastor (never heard of it so I found a recipe and it is posted below), gorditta and plantain encrusted halibut and another carmelized bananas and more.
I thought the plating and food would do the trick. I picked Torres to win by +2 but sort of thought Flay would still win. He did. He beat Torres by +3 in taste (a surprise based on the feedback from the judges) , the plating was a Flay woon by +1 for originality which also surprised me.
Tacos al Pastor
Bon Appétit | May 2008
by Steven Raichlen
1 large white onion, halved
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
1/2 cup fresh orange juice
1/4 cup distilled white vinegar
1/4 cup guajillo chile powder
3 garlic cloves, halved
2 teaspoons coarse kosher salt
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
1/4 cup chopped fresh cilantro
Smoky Two-Chile Salsa
Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.
Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.
Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa, and lime wedges.
To make your own guajillo chile powder, finely grind about 6 large dried seeded guajillo chiles in a spice mill to yield about 1/4 cup powder.
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