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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
- Start date
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http://twitter.com/#!/FlyingPigTruck
our twitter, so check that out.
our schedule usually goes like this unless there is a private catering or special event:
Truck1 Lunch:
Mon-Fridays 12200 Olympic Blvd, outside the Fandango and Hulu offices
Truck2 Lunch:
Random lunch spots, sometimes in Burbank, Santa Monica, but on Fridays we go to Downtown 9th and Hope near the FIDM school.
Dinner: We go to Sawtelle and Olympic, LIttle Tokyo, and Abbot Kinney Blvd on Thurs through Saturday
Let me know ahead of time if you are gonna try to make it out there. That way I'll be sure to save the good parts for you guys :lol. I'll be on the truck this Tues and Wednesday during lunch and Thursday for dinner.
our twitter, so check that out.
our schedule usually goes like this unless there is a private catering or special event:
Truck1 Lunch:
Mon-Fridays 12200 Olympic Blvd, outside the Fandango and Hulu offices
Truck2 Lunch:
Random lunch spots, sometimes in Burbank, Santa Monica, but on Fridays we go to Downtown 9th and Hope near the FIDM school.
Dinner: We go to Sawtelle and Olympic, LIttle Tokyo, and Abbot Kinney Blvd on Thurs through Saturday
Let me know ahead of time if you are gonna try to make it out there. That way I'll be sure to save the good parts for you guys :lol. I'll be on the truck this Tues and Wednesday during lunch and Thursday for dinner.
Homemade Bolognese today, recipe to be found here:
http://www.neogaf.com/forum/showpost.php?p=4679803&postcount=165
substitute the ketchup with half a bottle of red wine.
enjoy!
http://www.neogaf.com/forum/showpost.php?p=4679803&postcount=165
substitute the ketchup with half a bottle of red wine.
enjoy!
Great pictures Onkel, I still remember when I use to browse the old, old thread and saw those pics.
Does anyone have any good tips for beef wellington? I tried making my first batch today and it was alright but needed work.
How thick should the puff pastry be? Do I need to put the wellington on a oiled surface to prevent sticking or does puff pastry have enough butter to deal with that?
Does anyone have any good tips for beef wellington? I tried making my first batch today and it was alright but needed work.
How thick should the puff pastry be? Do I need to put the wellington on a oiled surface to prevent sticking or does puff pastry have enough butter to deal with that?
parrotbeak
Member
I have in my kitchen some fresh off the tree Meyer lemons, some week-old, homemade creme fraiche, and some newly stale lemon shortbread cookies (maybe 2 weeks old). Was thinking of making a pie but have never made a lemon pie before. Anyone have recipe suggestions? Thanks!
Cosmic Bus
pristine morning snow
parrotbeak said:
You'll want a little over a cup of crushed shortbread cookies for the crust (more if you'd prefer it to be thicker) and 5 tbsp of melted butter. Just mix them together until it's well-blended and moist, then press into the pie dish and bake for about 5-7 minutes at 350º.
I can vouch for this lemon filling recipe as I've used it myself; the creme fraiche part of your post leaves me hanging, though. I can't fathom a lemon pie with anything but meringue.
parrotbeak
Member
Cool, thanks, I'll check that out. Ya, I didn't know about the creme fraiche either, but I wanted to use it since it was there and I don't have any plans for it. Might be too much sour though, huh?
I think I got this right but probably will need more work using puff pastry, I'll probably omit filet mignon in the future due to price and lack of flavor.
First we start off with some reserved duck fat from cooking off 4 ducks and sear off the filet mignon piece in a cast iron pan.
Brush some egg wash on a sheet of puff pastry, place the filet mignon center, topped with some duck liver pate (foie gras is too rich for my blood right now).
Bake @ 420F for 20 minutes and for sides I served with some creamed corn (easy on cream part) and store bought rosemary rolls that have been lightly toasted.
Now for the moment of truth...will it be perfectly rare and not overcooked nor undercooked?
I'm gonna be trying variations and playful ideas on the concept of a beef wellington in the future.
First we start off with some reserved duck fat from cooking off 4 ducks and sear off the filet mignon piece in a cast iron pan.
Brush some egg wash on a sheet of puff pastry, place the filet mignon center, topped with some duck liver pate (foie gras is too rich for my blood right now).
Bake @ 420F for 20 minutes and for sides I served with some creamed corn (easy on cream part) and store bought rosemary rolls that have been lightly toasted.
Now for the moment of truth...will it be perfectly rare and not overcooked nor undercooked?
I'm gonna be trying variations and playful ideas on the concept of a beef wellington in the future.
Deadly Cyclone
Pride of Iowa State
Fresh mozzarella was on sale today so I decided to make a real margarita pizza. Check out the photo. I thank Alton Brown for making me want one. 
Photos via my Droid X.
Pre-Bake
Finished
Photos via my Droid X.
Pre-Bake
Finished
Prototype-03
Member
Zyzyxxz said:
OH FFUUU!!! I should stop by your truck :lol ... I don't QUITE live in LA but close enough to visit (Glendale). Would be awesome to meet a fellow gaffer.
nakedsushi
Member
I'm back! Was hectic these past few months buying a house, packing, moving, unpacking. Didn't really get to make much until this week. Dinner today was a vegan curry katsu. The katsu part is made out of wheat gluten -- made it last night and stuck it in the fridge to fry up tonight. Did the curry from scratch with some madras curry powder and a oil and flour roux.
I missed you guys =D
I missed you guys =D
ElectricThunder
Member
Nice pizza Deadly Cyclone!
OnkelC said:Looks great, but a Beef Wellington has a duxelles filling as well. Maybe that's why it tasted a bit bland?
and welcome back, nakedsushi, looking forward to seeing more from you again!
The first time I tried it I mixed the duck liver with a duxelles of cremini mushrooms and it tasted about the same.
NintendoGal
Member
No pictures because I was seriously needing sugar quickly (and camera isn't cooperating and I didn't feel like futzing around with it) but I whipped up some I don't know what. Here's what it had:
1 1/2 C coconut milk
1 1/2 C heavy cream
3/4 C sugar
1/2 C corn starch
2 eggs
some random amount of salt (a pinch or two I think)
splash of vanilla extract
splash of Malibu Rum
(These are approximations of what I used by the way.)
Threw everything into a pan, brought it up to a slow boil until it thickened, took it off the heat and put in the vanilla and rum. Then put it into ramekins (a bowl wouldn't have nicely portioned servings) and devour with whipped cream.
It was quick and easy which is what my sweet tooth needed.
1 1/2 C coconut milk
1 1/2 C heavy cream
3/4 C sugar
1/2 C corn starch
2 eggs
some random amount of salt (a pinch or two I think)
splash of vanilla extract
splash of Malibu Rum
(These are approximations of what I used by the way.)
Threw everything into a pan, brought it up to a slow boil until it thickened, took it off the heat and put in the vanilla and rum. Then put it into ramekins (a bowl wouldn't have nicely portioned servings) and devour with whipped cream.
It was quick and easy which is what my sweet tooth needed.
ElectricThunder
Member
Well, I pushed my hesitation aside and decided to give Gorgonzola a try for the Naanza last night. It was....really different. Very unfamiliar, but not what I'd say bad taste, melted ok to a point but was prone to browning, and certainly had a smell to it. Also tried some weird BBQ sauce I found, JohnBoy and something, which worked out ok. Since using the fork to make holes didn't quite work, this time I tried slicing into the thing with a knife in a crisscross----better, but still...
user friendly
Member
Zyzyxxz said:I think I got this right but probably will need more work using puff pastry, I'll probably omit filet mignon in the future due to price and lack of flavor.
First we start off with some reserved duck fat from cooking off 4 ducks and sear off the filet mignon piece in a cast iron pan.
http://farm5.static.flickr.com/4111/5072881035_6136d1bccf_z.jpg[/IMG
[IMG]http://farm5.static.flickr.com/4113/5072881405_d55dcc28ef_z.jpg[/IMG
Brush some egg wash on a sheet of puff pastry, place the filet mignon center, topped with some duck liver pate (foie gras is too rich for my blood right now).
[IMG]http://farm5.static.flickr.com/4113/5072881583_83aefe8a4b_b.jpg[/IMG
Bake @ 420F for 20 minutes and for sides I served with some creamed corn (easy on cream part) and store bought rosemary rolls that have been lightly toasted.
[IMG]http://farm5.static.flickr.com/4131/5073480554_f5e40b24d7_b.jpg
Now for the moment of truth...will it be perfectly rare and not overcooked nor undercooked?
I'm gonna be trying variations and playful ideas on the concept of a beef wellington in the future.
AMAZING!! I can't wait to make my first wellington. That looks so perfect.
Jesus H. Christ that wellington looks amazing.
edit: BTW last week I had the best German dinner I've ever had in my life, of all places, in Aruba. There's a restaurant there called Bavaria where the owner/cook are German and he imports most/all of his stuff from Germany.
I had Jaegerschnitzel in a mushroom sauce and my wife had Weisswurst I think with a stone ground sweet mustard imported from Germany. Delicious, but I was stuffed the rest of the evening.
I wish I took pictures of the dishes but we were so hungry we just dug right in. Oh, and we got some fresh baked pretzels with a garlic/sourcream/mayo sauce. Very good.
edit: BTW last week I had the best German dinner I've ever had in my life, of all places, in Aruba. There's a restaurant there called Bavaria where the owner/cook are German and he imports most/all of his stuff from Germany.
I had Jaegerschnitzel in a mushroom sauce and my wife had Weisswurst I think with a stone ground sweet mustard imported from Germany. Delicious, but I was stuffed the rest of the evening.
I wish I took pictures of the dishes but we were so hungry we just dug right in. Oh, and we got some fresh baked pretzels with a garlic/sourcream/mayo sauce. Very good.
nakedsushi
Member
Zyzyxxz said:
Oh wow, I'm really out of the loop! I didn't know you started a food truck! I'll keep an eye out for you guys. I work on 10th and Wilshire in SM.
demosthenes
Member
Haven't posted in a long time, but I've been keeping my stomach very happy between new stuff I'm trying and what my girlfriend can do.
An onion soup with cheese/bread on the top that's about to go in the oven for 10-15 minutes, tasted wonderful.
Kimchi fried rice. *mouth watering*
Night of steak and mushrooms.
Easily my favorite from the stuff that I've done new. Baked Rotini w/ Pesto & Mushrooms. It's just delicious in all the right ways. Also it doesn't lose the taste over night, it reminded me of Thanksgiving stuff on how it got better the morning/lunch after
Lots of different stuff here but the main course was a spicy thai soup that my girlfriend makes. It's so good and so hot. When I eat it I feel how it's burning my lips but it's so good that I can't stop.
A spicy salad that I could eat forever.
Easy pork + green beans + stir-fried egg noodles w/ mushrooms.
Oh Banana Peppers, how I love you.
An onion soup with cheese/bread on the top that's about to go in the oven for 10-15 minutes, tasted wonderful.
Kimchi fried rice. *mouth watering*
Night of steak and mushrooms.
Easily my favorite from the stuff that I've done new. Baked Rotini w/ Pesto & Mushrooms. It's just delicious in all the right ways. Also it doesn't lose the taste over night, it reminded me of Thanksgiving stuff on how it got better the morning/lunch after
Lots of different stuff here but the main course was a spicy thai soup that my girlfriend makes. It's so good and so hot. When I eat it I feel how it's burning my lips but it's so good that I can't stop.
A spicy salad that I could eat forever.
Easy pork + green beans + stir-fried egg noodles w/ mushrooms.
Oh Banana Peppers, how I love you.
I got the craving for some traditional Ukrainian cooking the other day, so I found this borscht recipe. It's basically a hearty stew-like soup made of mostly root veggies. It was really good and just like I remember it as a kid, with a few modifications.
I sliced the beets up julienne style.
Diced the potatoes and chopped the carrots.
Shredded some cabbage.
I used uncased Italian pork sausage as the meat.
With freshly chopped dill instead of parsley and sour cream to give it that final bit of goodness!
Very happy with the end results. Fair warning though, if you follow the recipe, you'll have enough for like 10 people.
I sliced the beets up julienne style.
Diced the potatoes and chopped the carrots.
Shredded some cabbage.
I used uncased Italian pork sausage as the meat.
With freshly chopped dill instead of parsley and sour cream to give it that final bit of goodness!
Very happy with the end results. Fair warning though, if you follow the recipe, you'll have enough for like 10 people.
Sumidor said:
We have running water so long as we fill up the water tank since we are legally required to have a sink by health department.
Anyway taco night at my house because I just felt like it! Bear with me as I got a bunch of pics.
I did carnitas and carne asada but not in the traditional sense. Instead of braising the carnitas in lard or flavored water (ugh!) I used duck fat and lots of it. I had rendered the fat of 4 ducks over the course of 2 weeks and saved it. Reused it for multiple frying and a little bit for sauteing and seasoning my carbon steel and cast irons. For a final send off before dumping the fat I decided to go all out and fry the carnitas in duck fat. The result was a super rich and succulent pork shoulder.
the carne asada was not flap /skirt meat but rather shoulder clod steaks which is close to flat iron. Marinated in a puree of olive oil, cilantro, garlic, serrano chiles
Gotta make sure I have the fixings: here are some pickled red onions and tomatillo salsa verde.
And the final product:
GeneralIroh
Member
Heres my first attempt with a porterhouse on a grill.
It was a bit too rare for me but it tasted really good. Wish I browned the sides more, pan frying it would probably be better.
It was a bit too rare for me but it tasted really good. Wish I browned the sides more, pan frying it would probably be better.
ElectricThunder
Member
Rest of the Aged Swiss and another round of that weird BBQ Sauce from Saturday.
Cosmic Bus
pristine morning snow
Made some stuffed peppers for dinner with a couple of friends last night:
And a pumpkin pie from scratch this morning:
I also did cornbread-stuffed grilled pork chops on Monday, but they didn't take any pictures of those. :\
And a pumpkin pie from scratch this morning:
I also did cornbread-stuffed grilled pork chops on Monday, but they didn't take any pictures of those. :\
Cosmic Bus
pristine morning snow
Yeah, no problem. We'll be cutting into it in a couple hours, so I'll put another picture or two up later!
I made a gingersnap cookie crust, but obviously you could use a regular crust, graham cracker or whatever.
1 15-oz can pumpkin puree
1 c (packed) dark brown sugar
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp kosher salt
2/3 c heavy cream
2/3 c whole milk
1 1/2 tbsp dark rum
1 tsp vanilla (I used a bourbon vanilla)
4 large eggs
Mix the pumpkin, sugar, spices and salt together pretty well and transfer into a small pot over medium heat for about five minutes, stirring it constantly until it's thickened and a bit shiny. Whisk in the milk, cream, vanilla and rum and remove from the heat. Whisk the eggs together and add to the pumpkin mixture in two or three small batches, stirring it quickly so the eggs don't scramble. Pour into the crust and bake at 400 for about 25 minutes. The top should be puffed up and cracked a little around the edges, and the middle will still jiggle slightly when it's done. The pie will "deflate" a bit after it sits and the top should get a nice shine.
I made a gingersnap cookie crust, but obviously you could use a regular crust, graham cracker or whatever.
1 15-oz can pumpkin puree
1 c (packed) dark brown sugar
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp kosher salt
2/3 c heavy cream
2/3 c whole milk
1 1/2 tbsp dark rum
1 tsp vanilla (I used a bourbon vanilla)
4 large eggs
Mix the pumpkin, sugar, spices and salt together pretty well and transfer into a small pot over medium heat for about five minutes, stirring it constantly until it's thickened and a bit shiny. Whisk in the milk, cream, vanilla and rum and remove from the heat. Whisk the eggs together and add to the pumpkin mixture in two or three small batches, stirring it quickly so the eggs don't scramble. Pour into the crust and bake at 400 for about 25 minutes. The top should be puffed up and cracked a little around the edges, and the middle will still jiggle slightly when it's done. The pie will "deflate" a bit after it sits and the top should get a nice shine.
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