Master Chef VI: Dinner and a Movie

The Challenge:

Grab you popcorn and candy Master Chef is off to the movies.  One of the best cooking shows ever is Dinner and a Movie.  This is my homage to that show.

The challenge is to pick a movie then make a dish connected in some way to the movie.  It can be something that was in the movie or create your own based off the movie.

Scoring:

The scoring will go as follows: 10 for taste, 5 for theme, 5 for style and 2 for name creativity. When you have selected your movie let everyone know so they can at least read up.

I'll send out an email regarding possible dates.

Tacos Go East

by Rob Cooksey

1 lb Thinly cut pork with some fat in it*

1 Granny Smith apple

1 Braeburn apple

1 Shredded carrot

2 Heads bok choy

1 Cup shredded, unsweetened coconut

2 Tablesp

oons sour cream

2 Tablespoons mayonnaise/yogurt

4 Cloves garlic

1/2 Cup Fish Sauce (I prefer the Three Crabs variety)

4 Limes

1/2 Cup Rice vinegar

1 Teaspoon Chili Garlic Paste

1 Tablespoon Honey

1 Tablespoon Sour Salt

Tortillas (flour or corn to taste, but soft either way)

1 cup water

Several sprigs of mint

Coconut oil

* I used pork loin chops and they were too lean to achieve the desired char flavor that comes with grilling pork fat over a fire.

Zest at least 2 limes. Add the sour salt to the zest. Put that to the side for later. Cut and juice the limes into a bowl. Crush the garlic cloves and add to the lime juice along with the fish sauce, water, rice vinegar, chili garlic paste, and honey. Stir this and marinate the pork in this. Finely dice the apples and mix with shredded carrot and  coconut. Add the sour cream and mayonnaise/yogurt (As an alternative, one could make this mixture a vinegar based slaw instead of a creamy one). Put that in the refrigerator to cool. Put a small amount of coconut oil in a skillet over medium heat. Drop in a tortilla and flip it a few times. Sprinkle a bit of the zest and sour salt mixture over the tortilla while browning slightly. Repeat with as many tortillas as you will need. Put these aside to cool. Thinly slice the bok choy and put aside. Grill your pork over medium-high heat on a (preferably) charcoal grill to get a nice char. When the pork is finished, cut it into small bits. Fill one of your tortillas with a bit of pork, a little of the apple slaw and bok choy, and a couple sprigs of mint. Repeat for as many as you can eat.

La Torta di Orgoglio

by Andy Spetz

Sauce

1 clove of garlic

3 pieces of garlic

1 1/2 sweet Vidalia onion

1 canned tomato

2 heirloom tomatoes

1 cup of red cooking wine

5 Roma tomatoes (a few slices reserved for toppings)

5 sun dried tomatoes

5 leaves of basil

1 sprig of thyme

Cheese mix

1/2 pound of fontina

1 ball of smoked mozzarella

1/2 pound of provolone

Toppings

1/4 pound of bianco del doro

1 bell pepper

2 mild sweet Italian sausages uncooked

1 hot Italian sausage uncooked

Dough

6 cups of flour

2 cup of water

3 tbl spoons of sugar

1 pinch of salt

1 1/2 cups of corn meal

3 packets of active rise yeast

butter

1) Roast 1 clove of garlic.

2) Dice 1 whole sweet Vadilia onion and slice 3 pieces of garlic. Cook in  a large sauce pot in a low heat until you start to see the onions turn slightly translucent.

3) In large mixing bowl mix; 6 cups of flour, 2 cup of water, 3 tbl spoons of sugar, 1 pinch of alt,1 1/2 cups of corn meal, 3 packets of active rise yeast. Mix slowly. Let rise for 20 minutes.

4) In sauce pan add 1 canned tomato  2 diced heirlooms, 3 diced Roma tomatoes and 5 sun dried tomatoes in sauce. add 3 leaves of basil torn and 1 sprig of tyme off the sprig. Add 1 cup of red wine. Let tomatoes cook and reduce.

5) Knead dough for roughly 10 minutes,  then put dough into a greased (I used butter ) pie tin.

6) When reduced about 1/2 way the sauce  should be thick enough. cut down to a low/warm heat.

7) Finely shred fontina into a bowl, dice the smoked mozzarella, shred provolone into same bowl.

8) In a saute pan cook uncooked sweet  (2) and uncooked hot  (1) sausage with 1/2 onion julienne and the clove garlic that had been roasted together. only cook half way.

9) WIth dough in pan push down center about 1 inch deep, add sauce, cheese mix, add sliced bianco del doro,  cooked sweet and hot sausage, sliced peppers and Roma tomato slices.

10 ) Put into oven, let cook for roughly 30 minutes. 3 minutes before it is finished, add butter to crust.