We would like to thank our contestants who attended the second Iron Chef Competition. Chef Eric’s team comprised of Tandy Bowers, Tim Haidinger & Barbara Hanna battled it out in our Kitchen Stadium with Chef Jake’s team comprised of Sally Schreter, Lisa Katsman & Christine Maginn – Goguen. It was a fierce battle but the judges, Hope Pettinger, Marcy Tonkin and Nhu Forrest named Team Jake the victors!
One of the dishes from the February Iron Chef Competition was made by Mary Kallusky from Chef Eric’s team who put a twist to Emeril Lagasse recipe of Pork Chops and Sweet Potato Gravy. The secret ingredient was tuna which she used instead of pork.
MARY’S PORK CHOPS
4 thick pork chops (Mary substituted with ahi tuna)
2 tsp of Emeril’ Original Essance (all purpose seasoning blend)
2 T vegetable Oil
2 T flour
1 ½ cups of thinly sliced onions
½ cup of pecan pieces
2 cups of water
1 tsp salt
¼ tsp cayenne (optional)
1 lb sweet potatoes, baked, peeled and mashed (about 1 ½ cups)
3 T 100% pure cane syrup
¼ cup chopped green onions
1. Season ahi tuna with Emeril’s seasoning. Heat oil in a large skillet over medium-high heat and fry until brown approx. 5 minutes on each side. Transfer the tuna to a warm platter and set aside.
2. Reduce the heat to medium. Add the flour, stirring constantly and cook for 2-3 minutes or until the roux is dark brown – the color of chocolate.
3. Add the onions and cook, stirring occasionally for 5-6 minutes or until wilted. Add the pecans, water, salt, cayenne pepper and mix well. Bring to a boil.
4. Add the mashed sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the tuna to the pan and baste for a couple of minutes. Serve immediately.
We will pass along the other recipes as we get them…
We hope you will all enjoy!