Okay, the recipes are in! As you may remember, the theme of this Food Fight is "Recipe Grab Bag", and the first phase of this is complete. Once this contest is over, everybody reading gets to vote on a winner of the best recipe/technique submitted and in the style that it was presented as well as on the interpreted dish. You might want to take a minute to follow the link above to read the original post, just to refresh your memory. Naturally, my submission and my interpreted dish aren't eligible.
To 'assign' recipes, I put them in a database in the order that they came in and arbitrarily picked a number to shift them down. Here's what I came up with:
Food Fight #4 Recipe 'Assignments'
Shauna- MC's "Northwest Salmon with a Twist"
Paul- Megan's "Su Dong Po Pork"
Ana- Shauna's "Grilled Cheese with Amaranth leaves and Blackberry Sauce"
Diana- Paul's "Puffy Corn Omelet"
TPC- Ana's "Salad with Homemade Falafel and Pita Bread"
Matt- Diana's "Everyman's Edible Slider w/homemade Chili Sauce"
MC- TPC's "Gumbo with chicken, sausage and shrimp"
Megan- Matt's "Melonhead's Venison Salad"
Have at it! If anyone has a problem with an ingredient, change it! Try to respect at least the spirit of the recipe but feel free to make it your own by adding your unique twist. Email me with your finished recipe and picture, and any questions on the recipe you've been given.
Can we have all the recipes in by Monday, the 26th? That gives us two full weekends to get our dishes done. Comments? Problems? Clarifications? Please let me know.
Remember, both winners will get a tin of Survival Spice™, a DIF T-shirt, and a bottle of Tibvrtini Olio Extra Vergine di Olive, the organic olive oil that was rated as one of the 7 best olive oils in the world by Taste magazine.
Go for it, and Good Luck!
Sweet! I'm excited to try the venison salad. It's probably been years since I've had venison, so this is perfect.
Thanks Scott!
Cool, Meg. Thanks for being such a great sport!
mmmmmmmm, sliders!
cool.
Scott, can we make one correction? Can we call it Melonhead's Venison Salad? I'm just sayin' since I stole the recipe from my best friend.
Megan- I think you'll love it. If you can't get game meat, use a good aged beef. And it's best when you eat it at midnight after a two mile haul through the snow getting your deer out. Serve with a very cold pils.
Done, PB. (Matt, for those who don't know Matt's nickname...)
Don't you think I should make that sandwich at least a dozen times before I start fooling with it??
Me too!
Cool! I be da mo cajun!
Good stuff! It'll be a bit of a challenge, 'cause our season is almost over, but I did get the corn (roadside) and since I've not got an ovenproof fry pan - I might turn it into a souffle (sorta) but keep the essence of the recipe. Chives are pretty much over here, but green onions might do ... I'll let you know :)
Go for it, Diana! It's a simple dish, jazz it up as you see fit.
Whoo! I'm excited. I never thought of putting sausages on top of salmon....
Thanks, Scott.
I hope that works for you, Shauna, it seemed pretty Celiac-friendly. I have every confidence that the gears in your fiendish little mind will be whirring!
Oh, my fiendish mind is whirring. I'm back at school now, sitting at the faculty lounge computer, and I swear, the only thing I'm thinking is: how do I make custard; would fennel work well with a white balsamic vinaigrette; and where can I find the best sausages to go with salmon!
And Ana, I do believe you need to make that sandwich again and again!