Assignments

I drew names out of a hat, as with the last challenge, but I didn't have time to make a video.

Anyway, here are the results. Use your mouse to highlight the text above each market to find out whose it is!

[Radio Edit: I converted the silly mouse over to something you could read without wanting to flog the poster --r ]

Scott:
La Teresita Grocery (Cuban)
3302 W Columbus Dr
Tampa, FL 33607
(813) 877-4393
http://www.tampapix.com/teresita.htm

Kelly:
India Bazaar (Indian)
4023 W Waters Ave
Tampa, FL 33614
(813) 885-9551
http://www.insiderpages.com/b/3712853750

Robert:
Kim Bros. (Korean)
4021 W Hillsborough Ave
Tampa, FL 33614
(813) 886-8989

Krystal:
Oceanic Oriental (Chinese, some pan-Asian)
1609 N Tampa St
Tampa, FL 33602
(813) 254-2041
http://www.oceanicmarket.com

Andy:
African Paradise (African)
1511 E Fowler Ave
Tampa, FL 33612
(813) 975-0309
http://africanparadisemarket.com

Jessica:
Apna Bazaar (mostly Paki/middle east with some Indian)
2361 E Fowler Ave, Tampa, FL 33612
(813) 903-1774

Glen:
Carribean One-Stop Grocery (Caribbean)
5010 N 15th St
Tampa, FL 33610
(813) 238-1458
http://caribbeanonestopgrocery.com/

Since Roates is in Sarasota, I drew from three choices for him down there. So his assignment is:
Brasil 500 (Brazillian)
2744 Stickney Point Rd
Sarasota, FL 34231
(941) 921-4916

Enjoy!!!

Master Chef III: Market Mayhem

One of the greatest things about being an epicurean in Tampa is the ethnic diversity here. Thus, there is enough of a demand to open specialized grocers. There are Korean, Chinese, Carribean, Puerto Rican, Cuban, Mexican, Japanese, Paki, Indian, et al markets here. In my experience, they all tend to be reasonably priced with a few generic staples, a modest produce section, and a lot of "niche" ingredients.

The Third Challenge

Keeping that in mind, here is your challenge. Each participant will be randomly assigned a specific ethnic/specialty market here in Tampa. You will have to construct a dish made ONLY from ingredients obtained at that market. You may choose whether or not your dish is influenced by the ethnicity that your market targets; for example, if you get a Korean grocer, it is up to you as to whether or not you make a Korean dish. That being said, use of interesting ingredients is encouraged! Salt, pepper, and vegetable oil are freebies, and I will provide those.

Fire Roasted Salsa

by Jessica McGuire

3 medium tomatoes, quartered

1 green tomato, quartered

1 poblano chili, halved

5 springs fresh cilantro

1 can chipotles in adobo sauce

1/2 sweet yellow onion, diced

3 cloves garlic

Extra Virgin Olive Oil

Salt

Pepper

In a dry cast iron skilled, sear poblano and tomatoes until the skin is blistered.  This can also be done on a grill.

In a food processor, add tomatoes, chili, cilantro, garlic and onions.  Drizzle in just the sauce from the can of chipotles.  For a spicier salsa, add a chili from the can too.  Drizzle in about three turns of olive oil.  Salt and pepper to taste.

Blend until uniform but still a little chunky.  Serve with your choice of chips.

Croissant Confusion

By Kelly Campana

1 tube Pillsbury croissant dough

1 tub Moove over Butter

1/2 box brown sugar

cinnamon

4-5 banana's sliced

1/2 mango chopped

sangria (the pre-bottled kind)

4 Chicken thighs cut into strips

5 drops green food dye mixed with 1/4 cup water

1 large and one small/medium pan

Hardware:

mixing bowl and spoon

cutting board

spatula

    

Fruit Filling

1. in bowl mix sangria, banana and mango, sprinkle with cinnamon and let stand about 5 minutes

2. in large pan over low/med hear (try not to break the butter) melt about 4 heaping table spoons of butter

3. slowly mix in about 1/3 box of brown sugar

4. add fruit mix (sauce and all) to pan, spreading fruit out so that it can compote evenly (about 10-15 minutes), stir occasionally to prevent sticking.  (Consistency should be thickened with fruit being anywhere from soft to lightly crispy.)

5. place compote back into original mixing bowl and put to side 

Filled Croissant

1. heat oven to 350°

2. take 2 croissant triangles and merge them along the center line to form a rectangle then place the rectangle into the cup of the muffin pan (it mill hang over the sides (repeat for all dough)

3. OPTIONAL: brush dough with food coloring to give seaweed effect

4. spoon fruit mix into dough filling each about 3/4 of the way

5. fold overlap to cover top and pinch closed

6. cook for about 20-25 minutes or until dough is golden

7. allow to coll 2-5 mins before serving

Chicken

1. once filled dough is cooking place the pan that you cooked the fruit in back on the stove un-rinsed put temp to med high

2. place chicken, about 1/2 of compote, and 2 tablespoons of butter into pan. 

3. Sprinkle with cinnamon lightly and fry till cooked through

4. place on plate when finished

Sauce

1. in second smaller saucepan put 2 tablespoons butter over low heat slowly mix about 1/2 a box of brown sugar and 1/2 teaspoon of cinnamon

2. mix regularly so that it doesn't burn, it should become a think medium/dark brown caramel-ish sauce

TO PLATE

1. Take fruit croissant out of pan and lay center plate

2. place 2-3 chicken slices over croissant

3. drizzle sauce over entire thing

Blueberry Corncakes

by Krystal Wolfe

(adapted from  Alton Brown's "Instant" pancake mix)

Dry ingredients:

3 cups of cornneal

3 cups of all-purpose flour

1 1/2 teaspoons baking soda (check expiration date first)

3 teaspoons baking powder

1 tablespoon kosher salt

2 tablespoons sugar

Wet ingredients:

2 eggs, separated

2 cups buttermilk

4 tablespoons melted butter

2 cups "Instant" Pancake Mix

Extras:

1-2 pints of blueberries

Honey and/or maple syrup

Preheat griddle/frying pan to 350 F

1) Combine dry ingredients into a bag or container

2) Mix throughly

3) Scoop the dry mix into a sepearate bowl

4) Whisk together egg whites and buttermilk in a seperate bowl

5) Whisk together egg yolks and butter in a seperate bowl

6) Combine the buttermilk mixture with the butter mixture

7) After the buttermilk and butter mixture is combined pour onto the dry ingredients

8) Combine mixture untill there is a consitant texture

9) Using a 1/3 mueasure cup scoop pancake mix onto the griddle/frying pan

10) Place fresh blueberries on non cooking surface

11) Flip pancake when cooking side is brown

12) Remove when each side is brown

13) Add maple syrup or honey

14) Serve.