Select a Winning Recipe!

[Temi]

With the submissions for food contest entries completed, I would like your help in deciding the winner. They are all interesting in their own ways, so your help will be much appreciated! Vote for your one favorite.


Entry A: a bowl of creamy, spicy Tubori seafood stew

taste: The broth of this stew is rich and creamy, thickened by the addition
of coconut milk to a seafood stock. The flavors of lime juice, ginger and
hot peppers give it a savory, zesty kick, nicely offset by the faint sweetness
of vanilla. Scallops, mussels, crab, and several kinds of fish, all tender
and flavorful, mingle with leeks, chunks of potato, and meaty mushrooms.

process:
Temi chops up the fish and crab meat into small, bite-sized pieces, simmering scraps and bones in the cauldron to make savory seafood stock.
Temi chops the ginger and peppers, crushing the vanilla beans to mingle their essence with the lime juice. The spices are ground together into a fine paste.
Temi slices leeks, potatoes and mushrooms into neat portions.
Temi places the shellfish and vegetables in the seafood stock to lightly boil, stirring in the spicy paste.
Temi lets the stock reduce before building up the fire hotter, adding in the fish and other seafood to sear in the concentrated flavors.
Temi cracks a coconut open with the hilt of a heavy knife, pouring the coconut milk into the soup to thicken and sweeten the broth.

Entry B: an extravagant baby owl hors d'oeuvres in tangy red cream sauce

taste: The meat of the owl is almost bland but the taste is brought back by the tangy sauce. The meat is delicate and practically melts away as it is put into the mouth.

process:
Temi starts pulling the feathers from the baby owl.
Temi sets the small bird bodies in a pan with a layer of butter.
Temi adds a red sauce, stirring as they do so.
Temi pulls the pan from the stove, letting the meal set for a moment.
Temi puts an extravagant baby owl hors d'oeuvres in a tangy red cream sauce on a plate.


Entry C: a bite sized tuna and goat cheese empanadillas

taste: The crispy crust of this bread filled delight gives way to the soft doughy center, filled with olives stuffed with pine nut butter, soft, melt in your mouth goat cheese, and the tart tang of fresh yellowfish tuna.

process:
Temi rolls out the freshly kneaded dough into bite sized empanadillas, filling each circle carefully with a spoonful of olives filled with pine nut butter.
Temi crumbles goat cheese over the olives and tops each piece with a perfectly cut square of fresh yellowfish tuna.
Temi folds the pastries over, pressing them together and places them in a piping hot cast iron skillet filled with fresh olive oil, flipping them once, until they are a crispy golden brown.



Entry D: a layered meat pie topped with onion and seasoned noodles

taste: When one digs into this meat pie their senses are assaulted by the
mixture of pork, chicken and a light salmon. The meats combined give a
rich and hearty taste yet the onion on top give it that tang that prevents
the meat from being overwhelming. The noodles have an onion taste to them
and offer a nice crunch to the rest of the dish.

process:
Temi slices up the pork, Chicken and salmon into small bitesize
peices.
Temi then places a layer of breading on the bottom of the pot. She then
places the chopped chicken on the breading and coats it in turn with
breading. She will follow this process with each meat making three layers
that follow as such: Chicken, Salmon and Pork.
Temi puts the pot into the oven for a certain amount of time. While it is
cooking she chops up a wild onion into bitesize peices.
She then chops another onion in half and places it in a pot of boiling
water. While the water is boiling she adds the noodles which will soak up
the onion flavor from the water.
Temi then removes the boiling water and strains the noodles from it. From
here she removes the pot from the oven and places the wild onions she
chopped on top followed by the noodles and cooks the pot again till the
noodles crispen. Once crisp it is ready to serve.

[Voxumo]

Wow i am surprised my recipe (entry D) made it