2013 Smack Down - Flan (Kathy and Joe)

Flan, Philippine version

From friend Raelyn Joyce

1/2 cup sugar

6 egg yolks

1 big can evaporated milk

1 teas. vanilla

1 teas. lemon extract

1/4 teas. salt

¼ cup sugar

Dissolve sugar in milk. Stir in egg yolks until well mixed. Add other ingredients. Strain through a fine sieve, if you have one (not absolutely essential).

For container I use an aluminum ring pan. I put 1/4 cup of sugar and slowly melt the sugar in the pan directly on the burner on medium heat until it turns slightly brown or caramelizes. Watch that it doesn't burn. Swirl the melted sugar, light brown in color, in the bottom and sides of the pan. Then pour the eggs and milk mixture into the pan. Put the pan in a larger pan with about an inch of water and bake in a 350 degree heated oven for 35-45 minutes. For doneness, use a toothpick to see if it comes out clean. It should be slightly firm on the surface but not too dry that it starts to crack. It should be firm in the center especially.

NOTE: For the smackdown I cooked individual servings in muffin tins which required more carmalized sugar to coat the bottoms. I also reduced cooking time to 30 minutes in 325 degree convection oven.

2013 Smack Down - Burmese Chicken Coconut Soup (Ken and Sherry)

• Burmese Chicken Coconut Soup 
• serves 5
• From: http://www.seriouseats.com/recipes/2009/10/seriously-asian-burmese-chicken-coconut-soup-recipe.html?ref=search

   We don't seem to have any photos of the soup, but Erin Fuller took one of the wine! If my memory is right, thats because Ken and Sherry nailed the wine pairing! This was the highest rated wine of the night. 

• For the curry soup
• 1/2 medium onion, chopped
• 1 1/2 medium onions, finely sliced in half-rings
• 1-inch piece of fresh ginger, peeled and chopped
• 2 cloves garlic, chopped
• 1 pound chicken thighs, bone-in with skin attached, hacked into 1/2 inch chunks
• Salt and freshly ground pepper
• 2 tablespoons chickpea and/or fava flour
• 3 cups chicken broth
• 2 tablespoons vegetable oil
• 1/2 teaspoon cayenne pepper
• 2 teaspoons paprika
• 1/2 teaspoon turmeric
• 1 cup coconut milk
• 
  
• For the noodles
• 12 to 16 ounces lo-mein, rice, or pasta noodles
• 
  
• For the garnishes
• Lime or lemon wedges
• 4 scallions, cut into thin rounds
• 2 hard boiled eggs, cut crosswise into slices
• roasted chili powder

Procedures

1. 1
   Place the chopped onion, ginger, garlic, and 4 tablespoons of water into a blender. Puree until smooth.
2. 2
   Spread the cut-up chicken out on a plate. Sprinkle lightly with salt and pepper and let sit.
3. 3
   Place the flour in a bowl. Slowly add 1 cup of the chicken broth to mix well.
4. 4
   Heat a skillet over medium-high heat and add the oil. When the oil is hot, toss in the chicken and stir-fry until lightly browned. Some of the fat will render from the chicken skin. Remove the chicken with a slotted spoon.
5. 5
   Add the sliced onions to the pan and cook slowly, allowing the onions to caramelize over the course of five to seven minutes. Towards the end of that time when the onions are beginning to brown, add the turmeric and paprika.
6. 6
   In a pot suited for soups, add the chicken along with the juices that will have settled, the sautéed onions, the onion and ginger puree, and the remaining 2 cups of chicken broth. Carefully add the chickpea flour and broth mixture, mixing quickly so that the flour won't clump.
7. 7
   Bring the pot to a boil, then reduce the heat to low and simmer gently, uncovered, for 15 minutes. Season to taste with more salt, if needed.
8. 8
   Add the coconut milk. Stir to mix and return to a simmer. Serve with noodles and garnishes as desired.

2013 Smack Down - Chả Cá Thăng Long (Andrea and Marc)

Chả Cá Thăng Long (Vietnamese Style Fish with Turmeric & Dill)
Serves 4
From: http://theculinarychronicles.com/2011/05/09/cha-ca-thang-long-vietnamese-style-fish-with-turmeric-dill/ 

Ingredients:

For Fish:
1 Pound Firm White Fish, cut into 2 inch pieces
3 Tablespoons Vietnamese Fish Sauce
1 Teaspoon Turmeric Powder
1 Tablespoon Fresh Garlic, finely minced
½ Tablespoon Fresh Ginger, finely grated
2 Tablespoons Shallots, finely diced1 Tablespoon Fresh Dill Fronds, chopped (for marinade)
¼ Teaspoon Black Pepper
4 Scallions, sliced into 2 inch segments1 Small White Onion, sliced 
1 Large Bunch of Dill, without stems3 Tablespoons Vegetable Oil, divided

Accouterments:
½ Cup Peanuts, toasted and roughly chopped
Fresh Dill Fronds, chopped
Red Thai Chiles, diced
Chili Paste
Nước Chấm (fish dipping sauce) or Mắm Nêm (fermented anchovy dipping sauce)
1 Package Vermicelli Noodles, boiled according to package directions

In a large bowl, mix fish sauce, turmeric, garlic, ginger, shallots, dill fronds, and black pepper. Add fish and mix well. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.

In a large skillet, heat 1 tablespoon of oil. Cook the white onions until lightly golden. Add 1/3 of the dill and ½ of the sliced scallions. Sauté for an additional 1-2 minutes. Plate the onions, scallions and dill on a serving platter.

Remove fish the refrigerator and drain off the marinade. Using paper towels, pat off any excess liquids. Using the same skillet, heat the remaining oil to medium high. Pan fry the fish—about 3-4 minutes on each side until the fish is evenly browned. Plate the fish on top of the bed of cooked onions, scallions and dill. Immediately top with the remaining fresh dill and scallions. Sprinkle peanuts on top and serve immediately with vermicelli noodles and sauces.