[phatch]

Braised Daikon (plus other winter veg I need to use up)

This is normally made with some beef. Today I went vegetarian.

Build a sauce of Chu Hou paste, hoisin, peanut butter, red fermented bean curd, doubanjiang. Add some sugar. I also added the juice of some mandarins I used for peel.

Other aromatics: star anise bay leaves, galangal (dried in the sourcerecipe but I have some fresh on hand) also should have some dried licorice root, but fennel seed will do.

Fry up ginger and garlic, then add the paste, fry until aromatic and savory.

Add vegies: daikon, potato, lotus root, acorn squash, carrot, soaked tofu skin and water, soy sauce and related seasonings. Bring to a boil, simmer 20 minutes.

Squash is the darkest, the daikon will go translucent if cooked a bit longer, but is there on the left. Don't worry, I took more. The daikon is the star of the dish.

 

[butzy]

Great
Tangarine done as well

Interesting dish Phatch.
Not something I would be able to do without a recipe. It reminds me a bit of a Chinese winter recipe I make occasionally. That has daikon & beef. If I remember correct it's by Ken Hom.
Suddenly realise that I haven't seen daikon here for a long long time

 

[butzy]

Just a couple of days left....

And I found this, especially for @brianshaw

9 Popular Grapefruit Cocktails

Here are the best grapefruit cocktails to try! This fresh citrus fruit features in many classic cocktails, from Paloma to Greyhound to Brown Derby.

www.acouplecooks.com

 

[chefross]

So what Citrus challenge would be complete without Crepes Suzette?

The players

Next up...making the crepes

The syrup has orange juice, zest, sugar, marmelade, and Grand Marnier .

Voila!!

 

[butzy]

Beautiful!
I love to flambée
Must be the pyromaniac in me

 

[teamfat]

Almost the end of the month, I better get this posted!

Butzy mentioned grapefruit. So I thought I would do a simple roast chicken, grapefruit flavor.

The Players

Nothing complicated here.

This is my first attempt at using a Tyson "Air Chilled" chicken. Not that impressed with this one, the skin is kind of strange. Thin, no real fat underneath. The wings were hacked, and no giblets. And when I made this, it was like 10F outside, my herb garden not looking good, so I used store bought fresh herbs. Sage, rosemary and thyme. No parsley. And of course a pink grapefruit.

The Process

The chicken was put on a rack and placed in the fridge, uncovered, while I went to work.

You can see the weird skin and the hacked up wings. This is about 12 hours in the fridge. But the skin is certainly dry!

The grapefruit. Actually looks pretty good. Cut into chunks. Stuffed into the salted cavity of the chicken, along with some garlic and that pack of "Poultry Mix" herbs.

Rack was put over a cast iron skillet, with some potato wedges and onion slices lining the bottom. Outside rubber with olive oil, seasoned with salt and pepper. Into a 425F oven for about an hour and a half.

It was done, but the skin didn't look quite golden brown and delicious. Close, though, so I pulled it out and let it rest.

Meanwhile, worked on a gravy.

Basic roux based gravy. Added some extra grapefruit juice once nearly done.

The Product

Carved some chicken, got some patoot wedges, smothered it all with gravy. I had meant to put a green veggie on the plate, but the spinach was too old and not useable, so fifty shades of brown it is.

It was good, Very well roasted, the grapefruit flavor was there, but not overpowering. I think I prefer lemon and chicken instead of grapefruit and chicken. But if you want to try something a bit different, well worth it.

And I hope to do another entry using the leftovers with some lemon.

mjb.

 

[butzy]

Nice idea of using grapefruit that way @teamfat !

Just one more day left
Wondering if @summer57 ever did anything with that buddha's hand?

I just decided on bonus points for a last minute entry with kumquats

 

[teamfat]

Sorry, Butzy, no kumquats. But a pomegranate, as well as lemon.

The Players

The pomegranate and lemon, as promised. As well as scallions, sweet peppers, Greek yogurt and some leftover grapefruit chicken.

The Process

First, get the seeds out of the pomegranate.

Then small dice on the peppers, the scallions.

Add in some lemon zest, and some fresh oregano.

Stir in the yogurt and chicken, squeeze in the juice of the lemon.

And yes, I used the zester to strain out the seeds from the lemon. Salt and pepper to taste.

The Product

First time I have ever made a lemon pomegranate chicken salad. And I doubt it will be the last.

Another basic, simple recipe with such tasty results, here in a chicken salad sandwich. Good stuff!

mjb.

 

[Iceman]

The pic says what this is. The zest is from a navel orange. It’s in a Glencairn glass.

This is the stuff that “Fast Eddie Felson” of “The Hustler/Color of Money” fame drank.

 

[Iceman]

Entry #2 ...
“Crab Rangoon-Moons” ... the “lemon zest" is the key.

​

I wanted to use Whoosty Sauce, but for some odd reason (go figure) I didn’t have any. TAMARI came in as the "Relief Sauce”.

​

Everything went into the stand-mixer for general blitzing.

​

This is how it came out.

​

On to the won-tons. I wanted square but I had round. NO big deal.

​

All wrapped up. ... You can see where the “moon” idea comes from.

​

Sprayed with some butter-oil. Into the air-fryer for 6-minutes. Served with sauce (a combination of a bunch of stuff from the refrigerator).
SERVED UP ...

... There were NO leftovers.

​

"We work in kitchens ... It ain'te rocket surgery."​

 

[butzy]

Those wontons look great @Iceman
My sort of food!

 

[butzy]

OK, this was a very tricky one to judge.
I loved all the entries and wanted to taste them all! . Some real outstanding work!
I wanted to throw all entries in a hat and pick one
But in the end I went for the crepes suzette. A real classic with orange. So @chefross you are next

 

[teamfat]

Congratulations @chefross ! Looking forward to the next challenge.

mjb.

 

[brianshaw]

Congratulations ChefRoss!

Thanks very much, Butzy!

 

[cheflayne]

Kudos chefross!!
Butzy, thanks for being a good host!

 

[chefross]

That was fun. Wasn't prepared to win.
Thanks Butzy, I'm honored.
I'll have the new challenge up by days end.