Well, Here is the rest of my photos for this months throwdown entry: Meat and Three
Teriyaki Chicken Fried rice, Egg Rolls and Grilled Pineapple.
Here is the photo that was entered for the competition
Starting with the Eggrolls:
These are so easy to make. Ok, yeah... they are deep fried, but you gotta get your veggies in, and this is a delicious way to do it!
A quick sauté of cabbage, carrot and celery garlic, ginger and oyster sauce. Normally there are bean sprouts in egg rolls, but I prefer the texture and flavor of Celery in place of the bean sprouts. But just about any veggie works. Mixed this in with some smoked sausage fatty which is simply a whole chub of ground sausage put in the smoker till 165' IT
This is placed on egg roll wrappers. Edges brushed with an egg wash then rolled up.
Deep fried goodness! In a wok with peanut oil until golden. Drain on a rack and kept in a warming oven until ready to serve.
Sorry... Didn't get a halved shot of the insides after they are cooked. But the trick is to fry them to not let the veggies get soft, soggy, mushy or saturated with oil and the wrapper cooked enough that they are crispy crunchy and not "al dente'".
Fried rice:
My family requests this often and I make it every time when we go camping. The steamed long grain rice is made ahead of time and chilled in a plastic container. 3C rice to 4C Water. For this meal I made a 1/2 batch. Use a good quality rice NOT instant or minute rice. Rinse your rice several times until the wash water is no longer milky. Yes, it makes a difference. I usually make it in a large cast iron pan when camping. Use a wok, or the largest skillet you've got. A griddle can work if its big enough. A discada, if you've got one,would be an excellent choice.
Brown and break up the sausage. I like and usually use hot and spicy sausage, but used a full pound smoked fattie. Don't drain the grease. Add finely chopped onion, ginger and garlic, then break up the precooked rice in the pan. Make a well in the middle, add a little more oil then and break a few eggs in there and scramble, Add seasoning and mix in the egg with the rice, a little bit of Soy Sauce, add a vegetable mix. I like straight peas and carrots. I had a bag of frozen for this round.
Teriyaki Chicken
I use a local Oregon farm raised chicken thighs. Debone the thighs and leave the skin! I season with season salt, pepper garlic and lots of onion. I save the bones for stock.
Grill on to the Mini with chunks of your choice. I have an abundance of Cherry so that's what I used. Brush on my own home made Teriyaki sauce right at the very end after they are cooked and the skin is crispy to caramelize and add color. Don't let it burn!
Keeping warm in the oven until ready to plate.
The kids say they smell BIRD!
Sesame seeds are kind of expensive. I buy them in the bulk section and toast them right before use to bring out the nutty flavor.
I slice the thighs and drizzle a little more teriyaki sauce and sprinkle with the sesame seeds. More sauce served on the side with seeds added.
Grilled pineapple
This is pretty straight forward. Get pineapple, trim it up, core it and cut it into spears or rings. Put on hot grill to get grill marks. The heat intensifies the fruit and sugars so very nicely. A little grill char and any bits of flavor it picks up from the teriyaki is an added bonus!
Spongebob squarepants would be proud!
Plating shots
I took a lot of plating shots. I agonized over which one to use because you can only submit one and it has to be good! Too much pressure for me! I let my wife pick. Here are a few others of them:
About the sauces
I am pretty proud of my teriyaki sauce that I have tweaked and I think perfected over the last couple of years. I am not ready to divulge it (yet), but I can tell you there is a heavy presence of ginger and sesame. Sorry folks, no recipe.
In the first plating photo above that shows 2 sauces, one is obviously my teriyaki, but the other is called Finadene. This is a Chamorro sauce that I cant live without! I learned to make this years ago from a good friend from Guam. You can find variations of this sauce on the internet but I use a 50/50 combination of lemon juice/vinegar to equal parts of soy sauce. Toss in minced green onions and chared Thai chili peppers. BAM! Right in the kisser! Awesome with fried fish, rice dishes, and stir fried vegetables. I had to have some with my egg rolls. I HIGHLY recommend trying this sauce!
Oh... and my friend made these baby back ribs cut into singles on his Webber Smokey Joe low and slow where they were marinated (for about an hour is all) with more sliced onions in that the Finedene. They wouldn't make it very far from the grill if you know what I'm saying...
Final notes
Thank you all for watching and the opportunity to compete in this throwdown. This was tough. So much talent. I really wasn't expecting to place, but especially after seeing all the mouth watering entries posted, I didnt think I stood a chance. Anyway, thank you for looking. I welcome your comments and questions.
Cheers,
Erik
(Edit: fix spelling errors.)
Teriyaki Chicken Fried rice, Egg Rolls and Grilled Pineapple.
Here is the photo that was entered for the competition
Starting with the Eggrolls:
These are so easy to make. Ok, yeah... they are deep fried, but you gotta get your veggies in, and this is a delicious way to do it!
A quick sauté of cabbage, carrot and celery garlic, ginger and oyster sauce. Normally there are bean sprouts in egg rolls, but I prefer the texture and flavor of Celery in place of the bean sprouts. But just about any veggie works. Mixed this in with some smoked sausage fatty which is simply a whole chub of ground sausage put in the smoker till 165' IT
This is placed on egg roll wrappers. Edges brushed with an egg wash then rolled up.
Deep fried goodness! In a wok with peanut oil until golden. Drain on a rack and kept in a warming oven until ready to serve.
Sorry... Didn't get a halved shot of the insides after they are cooked. But the trick is to fry them to not let the veggies get soft, soggy, mushy or saturated with oil and the wrapper cooked enough that they are crispy crunchy and not "al dente'".
Fried rice:
My family requests this often and I make it every time when we go camping. The steamed long grain rice is made ahead of time and chilled in a plastic container. 3C rice to 4C Water. For this meal I made a 1/2 batch. Use a good quality rice NOT instant or minute rice. Rinse your rice several times until the wash water is no longer milky. Yes, it makes a difference. I usually make it in a large cast iron pan when camping. Use a wok, or the largest skillet you've got. A griddle can work if its big enough. A discada, if you've got one,would be an excellent choice.
Brown and break up the sausage. I like and usually use hot and spicy sausage, but used a full pound smoked fattie. Don't drain the grease. Add finely chopped onion, ginger and garlic, then break up the precooked rice in the pan. Make a well in the middle, add a little more oil then and break a few eggs in there and scramble, Add seasoning and mix in the egg with the rice, a little bit of Soy Sauce, add a vegetable mix. I like straight peas and carrots. I had a bag of frozen for this round.
Teriyaki Chicken
I use a local Oregon farm raised chicken thighs. Debone the thighs and leave the skin! I season with season salt, pepper garlic and lots of onion. I save the bones for stock.
Grill on to the Mini with chunks of your choice. I have an abundance of Cherry so that's what I used. Brush on my own home made Teriyaki sauce right at the very end after they are cooked and the skin is crispy to caramelize and add color. Don't let it burn!
Keeping warm in the oven until ready to plate.
The kids say they smell BIRD!
Sesame seeds are kind of expensive. I buy them in the bulk section and toast them right before use to bring out the nutty flavor.
I slice the thighs and drizzle a little more teriyaki sauce and sprinkle with the sesame seeds. More sauce served on the side with seeds added.
Grilled pineapple
This is pretty straight forward. Get pineapple, trim it up, core it and cut it into spears or rings. Put on hot grill to get grill marks. The heat intensifies the fruit and sugars so very nicely. A little grill char and any bits of flavor it picks up from the teriyaki is an added bonus!
Spongebob squarepants would be proud!
Plating shots
I took a lot of plating shots. I agonized over which one to use because you can only submit one and it has to be good! Too much pressure for me! I let my wife pick. Here are a few others of them:
About the sauces
I am pretty proud of my teriyaki sauce that I have tweaked and I think perfected over the last couple of years. I am not ready to divulge it (yet), but I can tell you there is a heavy presence of ginger and sesame. Sorry folks, no recipe.
In the first plating photo above that shows 2 sauces, one is obviously my teriyaki, but the other is called Finadene. This is a Chamorro sauce that I cant live without! I learned to make this years ago from a good friend from Guam. You can find variations of this sauce on the internet but I use a 50/50 combination of lemon juice/vinegar to equal parts of soy sauce. Toss in minced green onions and chared Thai chili peppers. BAM! Right in the kisser! Awesome with fried fish, rice dishes, and stir fried vegetables. I had to have some with my egg rolls. I HIGHLY recommend trying this sauce!
Oh... and my friend made these baby back ribs cut into singles on his Webber Smokey Joe low and slow where they were marinated (for about an hour is all) with more sliced onions in that the Finedene. They wouldn't make it very far from the grill if you know what I'm saying...
Final notes
Thank you all for watching and the opportunity to compete in this throwdown. This was tough. So much talent. I really wasn't expecting to place, but especially after seeing all the mouth watering entries posted, I didnt think I stood a chance. Anyway, thank you for looking. I welcome your comments and questions.
Cheers,
Erik
(Edit: fix spelling errors.)
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