I'm happy with the amount of participation. The judges are going to have their work cut out for them. The trade-off is they get to eat many delicious foods
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I'm happy with the amount of participation
Wish I knew about this earlier, well actually I probably still wouldn't have been able to enter. Looking forward to seeing the pics and reading the judgment.
Updated the OP post to make the difficulty rating clearer: The easier the better!
Right then, it's the end of Sunday (where I live anyway) and so that means the sign-ups phase are....
CLOSED
Thank you to all eleven participants who signed up! I never would have expected to have double digits for contestants, but you guys haven't failed me and I can only shower gratitude onto you.
But it's not over yet! You now have a full week to cook your chosen dish and message it to me in a mognet! I've already got one full recipe up, and I'll post that on this here thread shortly, but before that, let's meet our contestants!
From the top, we have:
- Ramuh - He's definitely a real archon of the storms, and he cuts wheat from the scythe. But will he cook up a storm in the kitchen?
- Siren - This sweet siren is hoping to make sweet music with her food. Will it connect deep within the judge's soul?
- Sacred - The younger brother of Minotaur, Sacred is competing to try and win the approval of his older brother!
- Yojimbo - He's being paid mega-gil to cook his favourite recipe, but who exactly is paying him? You'll have to find out later!
- Ifrit - Undercooked food certainly isn't a problem for Ifrit! This summon certainly knows how to sear steak. Let's just hope he doesn't overcook it...
- Ultima - Competing for the rest of the scions, Ultima is trying to make sure they win this war! Shame about the other war though.
- Hecatoncheir - This eidolon has four arms, which makes multi-tasking in the kitchen an absolute cinch!
- Odin - Here's hoping when the pressure is on, Odin won't just stand around doing nothing like he did in VIII...
- Bahamut - The lord of the summons. The heat from the megaflare can scorch the earth...and a few eggs as well.
- Leviathan - A specialist in sea food, Leviathan knows his way around prawns, fish, even diced blowfish!
- Gilgamesh - His success in the kitchen is mixed, to say the least. Sometimes, he scores perfection, other times it's very poor indeed.
These eleven summons are going to give it all their all during the first round, so show them much support!
The cooking phase begins...
NOW!I'll send out confirmation PMs to all the summons involved, with instructions and stuff. Remember, you guys have from the 29th to the 5th of May, so don't leave it too long!
Last edited by Formalhaut; 05-03-2013 at 11:20 PM.
And without fail, Sacred has come in quick as a flash and cooked us his delicious dish! Remember judges, the judging phase is next week, so don't jump the gun just yet, but I think it's fine to reveal the recipes, one at a time, as the tension builds!
Sacred
"Sacred is serving a barbeque marinated meatloaf, with green chillies, chopped chives and seasoned with ground cayenne"Ingredients List
- One large mixing bowl
- Standard meatloaf tray (around 9x5x2.5)(disposable ones can be found at your grocer)
- Muffin tray (optional)
- oven
- measuring spoons/cups
- spoon
- knife
- oven mitt
- 10 oz. ground beef (80/20 blend)
- 10 oz. ground pork (you can find packages of half ground beef, half ground pork at most groceries to save money)
- 1 medium sized egg
- 4 tblspoon basalmic vinegar
- 1/8 cup brown sugar
- 2 teaspoon ground cayenne
- 2 oz. chopped green chiles (NOT bell pepper. I bought a four ounce can of Old El Paso brand and used half.)
- 1/2 cup freshly chopped chives
- 1 1/2 tblspoon Bar-B-Que Seasoning (Hickory/Apple/Maple etc. You can usually find this in the steak rub section of the seasoning isle. I used McCormick brand Smokehouse Maple)
- 1 yellow corn bread muffin (if you can't find them for sale, add the ingredients below to make your own.)
- Some Hickory and Brown Sugar based Bar-B-Que sauce. (I used Sweet Baby Ray's brand)
- 1/2 cup corn muffin mix - For the muffin
- 1-2 tblspoons of milk - For the muffin
- 1 teaspoon vegetable oil - For the muffin
The Recipe
If you could not find a corn bread muffin, start with that first. Preheat your oven to 400 degrees. (If you found a muffin in the store, preheat to 350) Mix the three ingredients for the muffin in a bowl until the batter consistency is even. With the small amount, it will not take long. Apply a thin layer of oil to one of the muffin tray slots with a napkin, then pour the mixture into the tray. Allow the muffin to cook for 10-15 minutes and slightly golden, depending on your oven. You will know the muffin is ready when you can insert a knife into the center and it will pull out with no batter stuck to the blade.
While that is baking, rinse our your bowl and add the other ingredients (except for Bar-B-Que sauce) for the meatloaf into the bowl. The baking time will give you a chance to chop and measure all the other ingredients to be added. Once the muffin is done, turn your oven down to 350. Then crumble the muffin into the bowl with the rest of the ingredients. Now thoroughly mix them together by hand. Once again make sure the consistency is even throughout.
Take another napkin, or the same one, and apply another light film of oil along the meatloaf tray. Spread the meatloaf mixture evenly across the whole pan. You should have some space left at the top. (Around and inch/10cm) It's not exact, so don't break out a ruler.
Allow the meatloaf to bake for approximately 40 minutes. Every oven is different so observe it often and use common sense. Once the loaf appears mostly done along the top surface (Close to the 40 minute mark.), add a layer of the Bar-B-Que sauce along the top. Allow the loaf to cook for another 15 minutes. This makes sure it is thoroughly cooked into the middle, and allows the sauce to caramelize further and lock in the moisture of the loaf.
After that amount of time (or shorter/longer depending on your observations), it is ready to serve!
photo-23_zpscb41011d.jpg"Mmm, looks delicious!"
Last edited by Formalhaut; 04-29-2013 at 01:51 AM.
I cannot wait to cook ten thousand delicious dishes as these recipes are posted. DO WANT.
Wait a great competition
So far, I have exactly 1 recipe out of a possible 11. It's nearing the mid-week, so I'm expecting a whole horde of recipes bearing down on me soon! Don't leave it too late summons!
Is there a time limit to submit recipes? It wouldn't be fair to the judges or other contestants if someone waited until the last day of the competition.Originally Posted by Formalhaut
They have until May 5th.
There absolutely is a time limit in submitting recipes in to me: This Sunday. If no recipe is submitted to me by a contestant by this Sunday, then I will assume a zero score, which naturally leads to them not going through to the final. You've got to be stern with time limits, I've given them plenty of time and no-one has said that they couldn't cope with a week, so Sunday it is.
Naturally, if you have a VERY GOOD reason for missing Sunday, then I might give you an extra day or two, but only if you have a good reason for that. I don't want to be giving freebie days for nothing you know.
I'll send every contestant who hasn't submitted a recipe by Friday a warning that time is running very short and they should do their recipe soon!
That being said, I would like to think people didn't sign up for nothing :P.
Judging by the number of entries that came in on the last few days, it isn't very late at this point (about halfway through). I'm sure there will be some more entries up in the next few days.
Looking forward to seeing 10 more recipes!!!
Two more recipes have been sent in but that still means that there's a full 8 recipes yet to be cooked, or they are cooked and they just need to be sent to me via PM. The weekend is here, so I definitely am expecting a huge flood of recipes. Right? Right?
Below is Ramuh's recipe. The next (double) post will be Odin and his marvellous curry!
Ramuh Logo.pngRamuh
"Ramuh is serving a 'fiesta' stir fry; with fresh limes, chili peppers, all together with unseasoned chicken breasts"
Ingredients List
- Wok - if you do not own a wok, a large frying pan can be substituted but the end result will not quite be the same.
- Casserole dish (or similar, for baking the chicken)
- Skillet
- Large pasta pot & strainer
- Cutting board (or plate) and good knives
- A plate or two to store ingredients as you move through them
- Salsa cup or other tiny bowl to mix sauce in
- Spoons
- 16oz (1 pound) bag of extra wide egg noodles. This can be exchanged with another size/shape of egg noodle according to preference. You will use 12oz for this recipe.
- Two medium-sized chicken breasts (unseasoned)
- Red, orange, and yellow sweet chili peppers
- 1/2 of a large yellow onion
- 1 or 2 fresh limes
- Soy sauce (low sodium recommended)
- Dill weed
- Lemon pepper
- Garlic powder
- Chipotle powder
- Butter or margarine (or buttery cooking spray)
The Recipe
Start with the chicken. If you are going with frozen/precut, follow the directions on the package for oven baking. Ensure the chicken is fully cooked. If using raw meat, ensure the chicken is properly cleaned and prepared before the baking process. Baking the chicken breasts should take roughly 45 minutes at 375ºF, so go play a videogame for about 15-20 minutes, because you will have time to spare.
Next, take your yellow onion and slice it in half. Store one half for later use. With your remaining half, slice again in half, and then quarter the remaining pieces. This will give you thick onion slices for the stir fry. Take the skillet and put about a tablespoon of butter/margarine (or spray) and heat a burner until it sizzles. Caramelize the onions slightly. You will know this is complete when the onion pieces turn a little brown around the edges and are somewhat translucent. Move the onions to the storage plate, allowing them to cool.
If you picked up full-size peppers, one of each will be plenty. If you picked up a package of small assorted sweet peppers, pull 3-4 of each color. On each pepper, chop the ends off and dispose. Remove seeds with the knife or a spoon and discard. Cut each pepper in half vertically, and then into slices lengthwise that are roughly half an inch wide. Perfection is discouraged in the slicing process. Once you have completed slicing the peppers, add them to the plate housing the onions.
Check your chicken. Poke it with something to see if it bleeds. If the juice isn't clear, you're not done yet.
Boil roughly six cups of water for your noodles. Prior to reaching boiling point, stir in a teaspoon of chipotle powder. This will allow the egg noodles to absorb the flavor, ensuring a smoky kick to every bite. Pour about 3/4 (12oz) of the egg noodles into the pot. Cook your noodles for 6-8 minutes (until they're almost tender), then set them aside. DO NOT STRAIN until just prior to adding them to the wok. You do not want the noodles to dry out.
Check your chicken. Remove from the oven if complete and allow it to sit aside and cool down for a few minutes.
While waiting on the chicken breasts to be manageable, begin work on the sauce. Grab your salsa cup and add roughly a quarter cup of soy. Take two pinches of chipotle powder and mix well. Add a thin layer of dill weed until it coats the top of the liquid. It will float, so it's easy to know when you've got the right amount. Do the same with your lemon pepper, and then a little lighter with the garlic powder. Mix well. If you opted for standard limes, grab one and slice it in half. (If you chose tiny limes, grab two and slice those in half.) Using a spoon, scoop around the inside of your limes, releasing juice into your sauce. Get as much pulp out of the lime and into the sauce as possible; the pulp will help provide texture as well as cut into the smoky kick of the chipotle. Stir your sauce excessively until everything mixes. It will likely settle, so keep the spoon handle to stir again before use.
Check your chicken. It should be cool enough now for you to maneuver it. Chop the chicken roughly, into reasonable bite-sized chunks. It's okay for it to be a little shredded - it's a fiesta! Once your chicken is chopped, heat the skillet you used for the onions earlier (again, with butter/margarine/spray) and brown the edges just a little bit. When complete, put the skillet aside with the chicken still on it.
Ramuh Picture 2.jpg
"Heating the chicken. Hmm. "
Now it's time for the wok (or giant skillet).
In the base of the wok, add one tablespoon of butter. Heat the wok, and as the butter begins to sizzle, dump the plate with the peppers and onions into the wok. Using your sauce spoon from earlier, scoop three or four spoonfuls of soy mix into the wok, and then stir your vegetables. As the peppers begin to brown, add the chicken into the wok along with three or four more spoonfuls.
Take your noodles and strain them. Shake out excess water, and then move them immediately into the wok. Dump the remainder of your sauce over the noodles, and proceed to stir your ingredients. Sauces collect in the bottom of the wok by design, so ensure that all of your food manages to spend some time on the bottom. The entire wok process should only take about five minutes, until all noodles are no longer white. You may need another dash of soy during the stirring process to ensure proper coating.
Allow to cool for two or three minutes, then serve and devour like a ravenous beast.
~
Optional additions which complement the flavors of this dish based on your personal preference:
• Baby carrots, sliced lengthwise
• Broccoli, chopped rough
• Green bell peppers, sliced like the other peppers
Stir Fryy.png"Yummmy!"Additional Images
Ramuh Picture 1.jpg
Ramuh Picture 3.jpg
Last edited by Formalhaut; 05-05-2013 at 12:30 AM.
Oh, I know who Odin is!
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