Iron Chef WAYCT - What Are You Cooking Today

[twin]

Hey @Madame Buttonfly I will save you one jar of Blueberry jam It's the best around.

[Giles]

2 deep, that should keep us going...

[mclaincausey]

Wanted to share a sauce recipe that we've come to call "crack sauce" because it is so delicious.

It's veganaise (or mayonnaise), dijon mustard, fresh dill, lemon juice, capers and caper pickling liquid, olive oil, and black pepper emulsified in a blender. I made this originally as a marinade and sauce for salmon, and then a binder for a salmon salad made of leftovers, but it makes a great dressing for salmon salad as well as for steak salad, or just a sauce to throw on your steaks, asparagus, or whatever else.

[Giles]

Nice, will give it a go

[Seul]

Sounds delicious.

[neph93]

Doing a joint tapas thing with some friends this evening... my contribution:

Classic tortilla


Chorizo, chickpea and grilled pepper salad


Olive swirls

[Chris]

Holy crap, that chorizo, garbanzo, and peppers dish looks amazing.

[Seul]

So does the fucking tortilla!..

[Eisenherz]

^ getting hungry

[Giles]

[neph93]

So does the fucking tortilla!..

Holy crap, that chorizo, garbanzo, and peppers dish looks amazing.

Thanks fellas. I was very pleased with them both.

The chorizo thing is super easy. It works because the sausage is so damn tasty that it creates its own sauce. I chose a chorizo that was heavy on the cayenne pepper for that reason. The original recipe called coriander but I subbed it out for parsley. I love coriander but it pretty omnipresent in recipes these days and the taste can dominate. The parsley worked really well.

The tortilla was easy too but time consuming. I made a fresh tomato dressing to go on top which was ace.

@Giles , is that a practice run for next Saturday?

[Giles]

@Giles , is that a practice run for next Saturday?

Yep....

[Chap]

@Giles , is that a practice run for next Saturday?

Yep....

Looks like it's been a success 

[Giles]

[mclaincausey]

"Teppanyaki" at home! Tried to go paleo with it as possible. Friend-grown zucchini, bell pepper, carrot, white onion, quinoa fried "rice," and the only appearance of soy was in the Makoto ginger dressing (a.k.a. "crack") I used as a dip for the sirloin. Didn't have quite enough bandwidth in the kitchen to cook the steak on the "hot plate" (sort of a wok-like bowl), hence the grill marks, and opted to sautee the veggies in a tamari-based yakiniku sauce I made.