DC Chopped challenge - week Two

By re1ndeer Latest Reply 2012-06-30 16:17:30 -0500
Started 2012-06-20 22:05:54 -0500

Since everyone did so well with the last challenge, let's see how everyone does with this one.

O.K. everybody, Open your Mystery Box

Inside you find :

romaine lettuce
reduced fat cheddar cheese

now - Go !

34 replies

GabbyPA 2012-06-23 20:18:44 -0500 Report

Ok, here we go.

Cut the root end off the romain and cut the head in half length wise.
Core and de-seed the tomatoes, and dice
Peel the jicama and slice julian very thin like shoe strings
Peel and core the apple and dice
Shred the cheese and place into a small bowl

From the Pantry:
2 lemons, zested and squeezed
Cilantro leaves chopped
2 packets of Truvia (would they have that??)
1 green onion sliced very thin (white and green parts)
1 crusty baguette cut on the bias in very thin slices
olive oil
3-4 slices of baccon, cooked crisp and crumbled
2-3T real mayonnaise (ok, I don't know how to make it)

Directions: Preheat your oven to 375

Fire up the gill and spray with a non stick spray, lightly brush your romain halves with olive oil and salt and pepper to taste. Set them on the grill to just give a light char. Do not over cook and let it get wilted.

In a medium bowl, prepare a dressing combining your 1/2 cup lemon juice, a teaspoon of the lemon zest, a teaspoon of olive oil, and the truvia packets. Whisk until Truvia is dissolved. Mix the tomatoes, jucama, apple, green onion and 1/2 cup of chopped cilantro and toss it with the dressing. Salt and pepper to taste.

In a small bowl mix the bacon crumbles, 1/2 cup of shredded cheese and the mayo. Thinly slice the baguette (about 1/4" thick) on the bias and place on a cookie sheet. Spread the mayo mixture on one side of each slice and bake for approx 10 minutes or until golden brown and cheese starts to melt.

Place the romain char-grilled side up. Spoon the salad mixture over and to one side of the lettuce getting some dressing onto the lettuce. Then take two of your toasted baguettes and place them on the plate with a garnish of Cilantro leaves and a thin slice of a sweet or hot red pepper.

Time's UP! Step back from your station....

Nick1962 2012-06-24 19:35:02 -0500 Report

Niiice! I have never been able to char grill romain - I've eaten it and loved it, but it eludes my culinary capability.
Fresh mayo on the other hand I've done and can tell you it's a royal pain. Ingredients are simple - egg yolk, oil, and vinegar or lemon juice. Plus, fresh doesn't have the preservatives, so it has a short shelf life. Here's about the best tutorial I know of from Danilo Alfaro.
However, be warned, you may get bragging rights for making it, but your wrist will be sore for a week.

GabbyPA 2012-06-25 20:52:28 -0500 Report

That is what a blender is for my friend. No whisking for me. I make my own butter now, and use a jar. I wonder if you could do that with the mayo as well?

Nick1962 2012-06-26 07:45:59 -0500 Report

I tried it with a blender and it didn't work too well. A small batch doesn't have enough to get the blades working and the larger batch "broke" and got too fluffy. Even my immersion blender was too fast.

GabbyPA 2012-06-28 18:32:15 -0500 Report

true, my grandmother used to make home made mayo for the family for years. My mom remembers eating it, but never made it. Oh well....

Nick1962 2012-06-28 08:21:52 -0500 Report

Yeah, the bamix has a different head/blade design doesn't it? If I remember the blade has a hook, whereas most just have cutters. I know I can't afford one.

re1ndeer 2012-06-23 20:39:26 -0500 Report

Yummy, I will really have to try and make this. This is a wonderful quick meal to make . Thanks for taking the time to share this with everyone.

GabbyPA 2012-06-25 20:53:15 -0500 Report

This one has no experience in the kitchen...it is a "fantasy" meal. So do tell, if you like it or not. LOL Well, I take that back, the mayo, bacon and cheese on the toast is a family favorite for appetizers at parties. Easy, quick and a great hit.

jimmuel 2012-06-22 13:13:56 -0500 Report

can I ask what is jicama,Im a country boy from the sticks of Illinios,we dont have this around hear,
but I will for the rest
a lettuce an tomatoe with a cup of navy beans,for a salad with shredded chedder
cheese,with a rasbarry vinagaret,baked apple with butter an cinnamon,steavia

re1ndeer 2012-06-22 14:10:07 -0500 Report

Here is a site that explains Jicama more clearly : http://www.wisegeek.com/what-is-jicama.htm

Your sounds quick and easy, and very tasty too. Thanks for sharing.

Nick1962 2012-06-22 14:09:08 -0500 Report

Jicama is a root vegetable about the size and shape of a turnip. It has a consitency of a raw potato, and a taste (at least I think) like water chestnuts, or some have said a really mild radish. usually eaten raw, but you can cook it.
And yeah, they're foreign to Wisconsin too.

jimmuel 2012-06-22 15:56:14 -0500 Report

thanks nick they do resemble a potatoe,an sound like they taste like a turnup,wich I grow in the garden

Nick1962 2012-06-21 11:36:29 -0500 Report

Tough one there re1ndeer, but I think I can make lunch.

Grilled tomato and cheese sandwich with tossed calico bean salad and fresh applesauce.

First, take two slices out of the tomato and set aside.
I assume there are black beans in the pantry, so I’ll use about a can’s worth (cooked, drained and rinsed).
With the remaining tomato, seed and dice (about a quarter inch dice, or about the same size as a black bean) and add to the beans. Same with the jicama. Then, mix about 2 Tbl. Olive oil (or oil of choice) with 1 Tbl. Lime juice and a pinch of salt. Whisk with for until blended, and add 2 tsp. cilantro (fresh chopped is best, or use parsley) and toss into the bean mixture. Set aside to chill.

Core and peel the apple. Dice into very small pieces and place in bowl. Sprinkle in a pinch of cinnamon (and a pinch of sugar substitute if you choose), and using the back of a spoon, gently mash to a chunky applesauce. Chill.

Preheat non-stick pan, griddle or grill pan and gently toast 2 whole grain English muffin halves cut side down. Turn muffin halves over and spread with whole grain mustard, add sliced tomatoes and cheese and return the sandwich to the pan to toast the outside.

Using a few leaves of the Romaine, make a “lettuce cup” on a plate and fill with bean salad. Also plate half the applesauce, and add your toasted sandwich.

re1ndeer 2012-06-22 14:11:25 -0500 Report

Sounds delicious, Nick1962, and very filling too. Thanks for sharing.

Nick1962 2012-06-22 14:45:05 -0500 Report

Hey, I thought you were going on vacation.

re1ndeer 2012-06-22 14:57:56 -0500 Report

Nope, family emergency, granddaughter was hit by car, thought I would be needed to watch the other grandkids.

re1ndeer 2012-06-22 15:07:18 -0500 Report

Yes, it looked worse than it was, she is bruised, and scraped, and she has a broken arm. but, she will be O.K. Thanks.

jimmuel 2012-06-22 13:23:32 -0500 Report

an you say Im a good cook,this sounds great,Im defantly going to try this,just dont no what jicama is,we dont have this where I live,an never herd of it before