February Cooking Challenge: Stuffed!

Discussion in 'Food & Cooking' started by morning glory, Feb 4, 2019.

  1. morning glory

    morning glory

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    They look good. I like the way you used cheddar in the stuffing mix rather than 'padding out' with breadcrumbs or rice as is often the case with stuffed peppers.

    Yes - I wouldn't have considered cream with avocado either - mainly because avocados are so high in fat already. Interesting.
     
  2. mike9

    mike9

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    I can see it - avocado and cream are both very high quality fats why wouldn't they work together?
     
  3. phatch

    phatch Moderator Staff Member

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    I'm not saying anything is wrong with it. it's just not my approach and I want to understand what he saw in that combination. The avocado path I would have followed would have been with lime and cilantro. Or cotija alone.

    planethoff knows more than i do and i want to learn.
     
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  4. planethoff

    planethoff

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    @phatch and @morning glory

    The Avocado Cream sauce was an experiment that worked and was good, but was not exactly what I was going for. I wanted to incorporate avocado, sour cream, and lime into the dish. I thought of many ways to do it, but got this idea of blending Mexican Crema, Avocado, Lime Juice, Lime zest, Jalapeño, and Cilantro.

    I wanted to use squeeze bottle to apply so I thinned it out with some Lime Water. Unfortunately, I added too much water and thinned it out way more than I wanted and didn't have enough avocado to add more and didn't want to add more Crema and overtake the avocado flavor.

    However, The flavor profile actually worked great with the sweetness of the peppers and the savory of the meat and really balanced it all together. So, in short, I would do it again.
     
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  5. phatch

    phatch Moderator Staff Member

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    thanks for the info
     
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  6. morning glory

    morning glory

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    Ah! I'd never heard of Mexican crema but I gather its a little like creme fraiche so it has a sour profile. This now makes perfect sense to me with avocado and lime!
     
  7. planethoff

    planethoff

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    @morning glory Exactly. I should have said Creme Fraiche as that was what it was blended with the lime. Thus, Mexican Crema. Then with the Avocado, Cilantro, and Jalapeno.
     
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  8. maryb

    maryb

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    Semi pro/retired now
    Cooking experiments.. may not turn out looking like planned but still tasty! Can fix it next time around!
     
  9. mike9

    mike9

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    It was a snowy day here and what better way to spend it than in the kitchen. I had cabbages leftover from our party last month so as not to turn it all into chicken feed I made Galumpkis (stuffed cabbage), but with a twist. Instead of tired old ground meat and rice for a filling I used turkey kielbasa, D'Artangnon chorizo, onion, celery, garlic, kasha and a fresh sauce with fire roasted tomatoes, tomato sauce and chicken broth.

    Filling - kasha, onion, celery, garlic, salt, pepper and thyme - I sweated the sofrito with bay then removed. I blitzed turkey kielbasa, chorizo and garlic in the food proc.
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    Deeply core cabbage then steam - why waste a pot of water and all that energy?
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    Tomatoes, sauce, garlic and chicken broth in the blender then when mixed pour over the cabbage rolls.
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    I tent mine with foil for the first half of cooking @ 350F. Remove and finish so the sauce concentrates and evaporates some. You don't want it too dry though so keep an eye on it.
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    What better company on the plate than some Pierogis sauteed in butter -
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    I really like the way these turned out, but next time I'll add a couple of eggs to the filling for a binder these were a little loose. Much lighter than ground meat and rice and much better flavor IMO.
     
    Last edited: Feb 13, 2019
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  10. morning glory

    morning glory

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    I love that word! They look good and the filling sounds lovely.
     
  11. dectra

    dectra

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    Nice twist on the filling. I find the ground meat / rice to be boring; hadn't thought of using Kielbasa and Chorizo base.
     
  12. hank

    hank

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    I guess these are more filled than stuffed but I've been wanting to make crespelle manicotti for a while so here they are.

    Simple tomato sauce with onion, garlic, bay leaf, and basil.

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    Ricotta, mozzarella, parmigian, piccarono romano, spinach, and black pepper for the filling.

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    The crespelle batter of eggs, water, flour, and salt. I got better making the crespelle as I worked.

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    Assembly.

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    I made too far many. One pan for us, one for a friend, and one for the freezer.

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    They really were delicious. Much lighter than the dried pasta tube version. Mrs. Hank and I are noodling on different fillings :)

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    Last edited: Feb 13, 2019
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  13. morning glory

    morning glory

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    They are pancakes so I think they are stuffed. :) And they look very good! Very nicely executed.
     
  14. brianshaw

    brianshaw

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  15. harpua

    harpua

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    E845BC08-7ACE-4A9B-8ACE-C6E8CC621269.jpeg 76A736FE-2C1D-4B0D-978C-155AB8D93F3B.jpeg 5C07A530-F24A-4683-81D8-392AC0018597.jpeg I made manicotti using homemade crepes. I made the ricotta and sauce and all that Jazz. Stuffed with spinach and pancetta with herbs. Not bad for 3 hours! Happy Valentine’s Day.
     
  16. planethoff

    planethoff

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    Juicy Lucys

    A creation from my wife’s homeland. Minnesota.
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    Seasoned ground chuck stuffed with Sharp American cheese. Topped with pickles, carmalized onion, and condiments of choice on a soft sesame seed bun. It was not for the faint of heart.
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  17. morning glory

    morning glory

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    They look delicious.
     
  18. chefross

    chefross

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    It's been a while since I entered, and I was looking around the kitchen the other day.

    I found some ingredients and started to play.

    I call this "Tater Tot Cordon Bleu Waffles with Poached Egg and Hollandaise."

    The Taters are coarsely chopped and placed on the hot and sprayed waffle iron.

    I place shredded Gruyere on next, followed by the Canadian bacon, and more chopped Taters.

    I close the lid and press on it and allow it to cook for 8 minutes on medium high.

    The quarters are served with the poached egg and Sauce...... IMG_4494.JPG IMG_4495.JPG IMG_4496.JPG IMG_4499.JPG IMG_4500.JPG IMG_4502.JPG IMG_4503.JPG IMG_4504.JPG IMG_4505.JPG IMG_4507.JPG
     
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  19. brianshaw

    brianshaw

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    ... I’m speechless...
     
  20. hank

    hank

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    Indeed, at the very least winner of the best name category
     
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