The final plate-up. Five plates. Four for judges. One for presentation. Braised pork belly, mustard tempura fried Brussels sprout leaves, black butte porter foam, maple cayenne sweet potato mousse, micro arugula and amaranth salad, pickled shallots, and house made whiskey bacon.
In my first competition I beat some Chefs that have went to culinary school and have been doing this their whole lives. I'm pretty
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Look second place in the pork category. Pretty fucking stoked about that. It being my first competition and all.
brickman:
Congrats. That must have been some pretty awesome bacon
stoner839:
Thanks, man.
today the pork belly was finished curing. Pulled it out. Rinsed it off. Then I smoked it in some cherrywood soaked in whiskey.
I tried a piece of it soon after. Honestly the best bacon I have ever had. Usually I am a very humble person, but I made this. I am so proud of how it turned out and how it will compliment my
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brickman:
good luck!!
letranger:
Looks awesome dude.
I finally settled on my dish and have all the recipes fleshed out for the ACF Riverside Culinary Classic 2014. I am actually in the process of braising three pork bellies and turning another one into house made whiskey bacon. Nervous and excited. The dish is as follows:
Braised pork belly, sweet potato mousse, mustard fried Brussels sprout leaves, beer foam, Sriracha pecans, amaranth and...
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My favorite way to eat a steak! And 8 oz. filet Mignon Au poivre style, with sun dried tomato and Parmesan risotto, and honey roasted Parisian carrots.
brickman:
I could go for a couple of plates of that.
Today Chef persuaded me to try my talents at a culinary completion organized by the American Culinary Federation. The completion takes place on May 4th at the Riverside Casino and Golf Resort in Riverside, Iowa. I'm entering under the pork category. So, I'll probably face some intense competition. But, I'm confident in my ability and I'm hungry for blood. Started composing the recipe tonight. Excited...
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brickman:
good luck
stoner839:
@brickman Thanks, man.
a little late on this one. I created this one myself and I was very pleased with the way it came together.
An 8 oz. filet Mignon, topped with a portobello mushroom compound butter, and surrounded by a tomato basil chutney. Accompanied by a mini salad composed of arugula, figs, candied walnuts, Roquefort, and a honey lemon vinaigrette.
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stoner839:
@brickman Thanks again, for the culinary love. I appreciate it. I take pride in what I do.
brickman:
Your food looks very tasty. Great to see someone taking great pride in what they do. My wife and I like to think we are foodies and when we travel we always research places to eat before we go.
Watch this incredible music video. Some of my good friends are in this band and they are some talented motherfuckers. http://youtu.be/Zw4uJTrlY0Q
A flat bread pizza I made for us tonight. For no other reason than we were hungry. Sriracha Alfredo, shrimp sautéed de jonghe style, cherry tomato, corn, French style goat cheese, arugula, and more Sriracha. Fucking awesome.
Balsamic glazed 12 oz. New York Strip, with horseradish roasted red skins, and Parmesan grilled asparagus. Nothing too fancy, but fucking delicious.
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viper362:
You're killing me! Suddenly I have no desire to eat this Qwest protein bar :( That looks amazing and I bet it tastes otherworldly.
stoner839:
@viper362 Thank you, sir. It really does. Although I apologize, halfheartedly, for ruining your appetite.
I feel cheated that it took me so long to see this film, and that I never got to see it on the big screen. A truly remarkable film. I'm a huge Paul Greengrass fan, but this is his finest film to date. Tom Hanks gives his finest performance in years, and Barkhad Abdi somehow manages to out act one of America's greatest actors. I...
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New week, new feature. Mesquite dry rubbed pan seared bone-in pork chop, topped with an apple compote. Served with beer braised cabbage and pancetta, and blue cheese mashed potatoes.
plumpp:
Err merr geerrdd yum ^.^
stoner839:
Thanks, @emibot