Early Entrant for the Paper Chef Event!

Hah! Here you all are awaiting the roundup and instead you get yet another entrant. In this case, an intrepid newcomer emailed me his entry bang on time (early Sunday evening) and I didn’t notice until just now that he doesn’t have a blog!

He does, however, have something almost as good – a very nice ‘n’ spicy commercial website selling some very serious hot spice products.

Anyway, there is a standing offer to host recipes here for entrants to the Paper Chef who are currently blogless. My very own brother took advantage of this way back when with his Chicken Savoy cooked in a microwave (horrors!)

So, without further ado, here is Thomas’s recipe…

Paper Chef Entry Copyright Thomas B 2005

The Soup – Theme Ingredients. Carrots, Rice.

1 squirt of cooking oil – enough to cover the bottom of the pot.
1 onion, peeled and diced
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1 1/2 teaspoons ground cumin
3/4 tsp ground coriander
1/2 pound baby carrots, peeled and sliced 1/2-inch thick
1 C raw white rice
1 quart homemade chicken stock

1. Heat oil over medium low heat.
2. Add onion and garlic, salt, pepper, cumin and coriander, and cook
slowly until onions are translucent.
3. Add carrots, rice and cook 30 minutes, or until rice is puffed up
carrots can be crushed against side of pot with wooden spoon.

Serve in a sweet hallow bell pepper.

The Pork – Theme ingredient.
2 pounds fresh butterfly pork
Course ground black pepper
Course ground sea salt
1 Tsp garlic powder

Do not use previously frozen pork. Use fresh only.

1. Mix salt, pepper and garlic powder in a bowl until well blended.
2. Lightly season pork with mixture.
3. Place pork in a glass container and put in the refrigerator for 30
4. Prepare the grill for low direct heat.

Place pork on the grill and slowly cook until done.

The Sauce – Theme ingredient: Anchovy.

1/3 cup mayonnaise
1 block of cream cheese – softened
5 oz of blue cheese
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 tablespoon minced scallions
1 tablespoon tarragon vinegar
2 teaspoons fresh lemon juice
3 anchovy fillets, minced
Sea salt
Freshly ground black pepper
Extra-virgin olive oil

To make the dressing: In a food processor blend the dressing

Chef Notes:
This was a slight challenge for me. I do not like anchovys – so I had
to find a way to mate it with the (U.S.) Southwestern style of cooking.
I chose pork when I could not find anything from the other side of the
world, and from what I can read from the website (I am assuming that
hosts of this competition) are located in Australia. So the other side
of the world would be the US.

About me:
Thomas Burbridge is the owner, operator of Taste The Heat, Inc. With
little or no professional training, Tom has managed to capture three
international awards including the International Scovie Awards.
Additionally, Tom and his dad Tom O, compete in Texas Style Barbecue
competitions throughout the LoneStar State.

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