TasteBud Challenge’s Winning Bite Video

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Check out a short video from CULINARY FIGHT CLUB @BlokesBirds on November 21st!

What was the winning CFC bite?

CULINARY FIGHT CLUB AT BLOKES AND BIRDS PUBLIC HOUSE – NOVEMBER 21ST 2013 - WINNING BITE

WINNING STUFFING RECIPE:

Sausage and bacon corn & Italian bread stuffing, pan seared till crisp, with a fig, crushed walnut & glazed with a cup of hard cider & chicken stock and a dab of butter. Drizzled over the stuffing, topped with crispy bacon!

Sausage Spice Blend (1 Tablespoon of each)

  • Sage
  • Fennel
  • Thyme
  • Sea Salt
  • Red Pepper Flake
  • Black Pepper

Mix spice blend into 1 lb of ground pork, brown in pan saute pan on medium heat. Set aside.

Chop 1/2 lb of bacon, saute in a pan until crispy. Set aside.

Add (1) Cup of dried Italian bread to complete stuffing – Mix with bacon and serve.

Stuffing for Thanksgiving

Add Bacon to complete delicious stuffing mix

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Unconventional Cooking Competition Fires Up in Chicago

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Unconventional Cooking Competition Fires Up in Chicago!

Winner of Culinary Fight Club's TasteBud Challenge

Leo Perez takes home 1st place on 11/21/13 at Culinary Fight Club Challenge!

Just in time for Thanksgiving, Culinary Fight Club fired up their first of many TasteBud Challenges!  

The Theme: STUFFING

Rules at a Glance:

  • 4 Judges
  • 3 Contestants
  • 15 Ingredients
  • 10k BTU Burners
  • 60 minutes
  • 100’s of cocktails
  • 1 Ultimate WINNER with a passion for food!  ME!

Interested in judging or showing off your culinary greatness as a contestant?  Subscribe

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Easy Pork Chop and Homemade Apple Sauce with a side of Brussels Sprouts

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Italian Spice Rubbed Pork chop, cinnamon apple sauce & pan roasted Brussel sprouts

Italian Spice Rubbed Pork Chop, Cinnamon Apple Sauce and Pan Roasted Brussels Sprouts

Pork Chop Rub Recipe (for 2)  (1) Tablespoon each of:

  • Ground Sage
  • Fennel
  • Sea Salt
  • Red Pepper Flake
  • Black Pepper.
  • Mix together and rub into both sides of pork chop.
  • Pan sear both sides in olive oil
  • Bake for 10 minutes on 375 degrees.  No need to flip the chop while baking.

USEFUL TIP:  HOT PAN, COLD OIL!

Easy (Sugar-free) Homemade Apple Sauce (for 2)

  • Peel (3) Granny Smith Apples
  • Add to food processor, use “pulse” until chopped
  • Saute (1) small shallot until translucent in saucepan
  • Add apples to a shot of water and cook in saucepan until tender (approx 20 min).
  • Add Cinnamon to your liking

Pork Chop Brussels Sprouts

  • Cut off bottom tips of Brussels Sprouts
  • Partially steam until tender (Heat saucepan while steaming)
  • Transfer the pan dripping from the baked pork chops into the saucepan with the partially steamed Brussels Sprouts
  • Saute & Serve!

Roasted #Prawn in White #Wine, Chive #butter, #Garlic Cream.

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Roasted Prawn in White Wine, Chive butter, Garlic Cream.

Roast Prawn in broiler. Saute Garlic, finish with wine, shrimp stock, cream and chive butter.

Truffle Clams with Gruyere and Panko Crumbs

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Truffle Clams with Gruyere and Panko

Steam clams, chop and mix with panko, clam juice, salt, pepper, parsley, truffle oil or chopped black truffles, place under broiler and enjoy.

Spicy Tuna Sashimi Avocado Bites

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Tuna Sashimi Avocado Spicy Mayo Bites

Spicy Tuna Sashimi Avocado Bites

Check out your local fresh fish market for sushi-grade tuna.  If you’re in Chicago, I recommend Isaacson & Stein Fish Co on Lake Street in West Town.  They have a great selection of fresh and quality seafood at very reasonable prices.

Prep:

  • Chop Fresh Tuna (1/2 -1 lb)
  • Slice Avocado (1-2 at your preference)
  • Chop Cilantro (to your liking)

Spicy Mayo Sauce

  • Add 2 Tablespoons of Light Mayo to Siracha Sauce (to your liking)
  • Add a splash of Lemon Juice, Soy Sauce, and Chili Oil to the mayo.

Mix all ingredients together and serve on a decorative spoon (like shown above) and Serve on a fun spoon!