Iron Chef Carrot was a major success! My pork pot stickers were gone within minutes!
Iron Chef Carrot was one of the largest crowds we've had. I was amazed at the number of people (who sadly did not all bring dishes), and amazed at the food. I was somewhat bemused by the amount of people who clearly came for the freebies. I am starting to get concerned that no matter how many times I tell people "It's a Cook Off. NOT a 'Mooch Off'" they are never going to get that point. Yes, it's a party, and a fun party, but......it's a party for people who like to cook! So cook!
We did have plenty of great dishes, and thankfully many of them could feed the hoard. I made 50 pot stickers that lasted all of five minutes. That should have been about one pot sticker a person...but, we all know how people react to free food. Nom. Nom. Nom.
Our winner, Erika, made easily the largest plate of stacked enchiladas I have EVER seen. Ever. I'm used to rolled enchiladas, senoran style, like my papi (pappap or grandpapa) used to make. We also had a slew of carrot cakes, tempura, Middle Eastern rice, lentils....chocolate chip cookies....with small shards of carrot in them. In general, I think some people missed the point, but deserve points for the sheer cheek to put carrot into a chocolate chip cookie. To be fair, the recipe does exist but man, it's not making my priority list for baking! I'm perfectly fine not mixing vegetables into my sweets! Yep, I am willing to put bacon in ice cream, but I am not willing to put a carrot into a chocolate chip cookie. (oh like you don't have double standards too!)
It was a great night. Erike our winner picked what I consider to be our most challenging ingredient yet: Dates. If you have any great suggestions for me (sure that's cheating but, c'mon, what can you expect from a girl with double standards about chocolate chip cookies) email them to me at jana [@] cherryteacakes.com. I could use the help. I've spent time in the Middle East, but cooking with dates is new for me....and I'm betting a lot of participants! Yikes! This'll be a fun one!
I'm still trying to track down Erika's winning recipe! Hope to have it soon to share! In the meantime try the pot stickers! Let me know if they last longer than five minutes if you make them!
Pork Pot Stickers
1/3 pound ground pork
1 tablespoon candied ginger, minced
1/2 small carrot, coarsely shredded
2 green onions, thinly sliced
2 cloves roasted garlic, minced
1 tablespoon soy sauce
2 teaspoons sesame oil
1/8 teaspoon freshly ground black pepper
50 pot sticker wrappers
1/4 cup canola oil
Mix first eight ingredients in a bowl. Cover and let marinate for one hour.
On dry surface, lay out one wrapper. Spoon 1 1/2 teaspoons filling into center, then moisten halfway around edge with wet finger. Fold to form open half-moon shape and form tiny pleats along the edge to enclose filling. Cover with a moistened tea cloth. Repeat with remaining filling and wrappers.
Heat a 10 inch skillet over medium heat. Add oil and arrance pot stickers in tight circles standing up in the pan. Fry the bottorms for 2 to 3 minutes then add 1/2 cup water around the outer edges of the pan. Place a lid or large plate over the top and cook until golden, about 7 to 10 minutes. Shake skillet to loosen pot stickers and remove to a serving dish.
Dipping Sauce
3 to 4 tbsp. olive oil
2 tablespoons candied ginger
2 cloves roasted garlic, minced
1/2 cup white wine
3 tablespoons soy sauce
2 tablespoons candied ginger
2 cloves roasted garlic, minced
1/2 cup white wine
3 tablespoons soy sauce
Heat oil in a small pan. Add ginger and garlic and sauté until lightly brown. Add wine and soy sauce. Boil for about 3 minutes until reduced. Remove from heat.