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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!
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