November 13, 2010: The "I make the best whatever" contest!

Announcing this blog's very first "I Make The Best Whatever" contest!

1. How To Participate

No purchase necessary.  Just post the name of your dish with a short description and an accompanying photo.  8 recipes will be chosen for the showdown.  The 8 finalists will then be asked to post the accompanying recipe.  Each week will see two recipes battle head to head.  Winners (chosen by me and any blog regulars who care to take the time to prepare and taste test the candidates) will advance to the next round of 4.  The round of 4 will see another two head to head battles.  Winners will be chosen by a panel of hungry judges. The remaining two contestants will face off in a Grand Finale that will be judged by three uber-foodies.

2. Contest Period.

Start posting your recipe names and descriptions now.  I'd like to finalize the Elite Eight before I head off to Tokyo (December 6, 2010).

3. Contest Restrictions.

If you can actually make something tasty, you're free to enter.  The contest is open to all residents of the Milky Way galaxy except employees and retirees of J. Mallozzi Ltd. and its affiliates, franchisees, agents, associates, dealers, representatives, advertising and promotional agencies.

4. Prize.

No idea yet.  But it's going to be awesome.

5. Rules.

For a copy of contest rules, feel free to print up this blog entry.

Remember, the name of the throwdown is the "I Make the Best Whatever" contest so pick the best of your very best.

Since we're on the subject, I thought I'd share some of my recent culinary creations (attempts)…

Last night, I made six-hour-slow-roasted-fall-off-the-bone-short-ribs…

The short ribs are seared to a rich mahogany, then nestled in a sauce made of carrots, celery, onion, garlic, tomato paste, tomatoes, beef stock, rosemary, thyme, and port reduction.  Then, it's popped in the oven at 275 degrees for six(ish) hours.





Polenta goes great with this recipe – unless your dining companion hates polenta, in which case you can substitute a sweet potato mash to form the base.





Voila!

Turns out Akemi is quite the cook.  The other day, she made gyoza…

Apparently, it's a very laborious process.  Bubba (bottom right) offers moral support.  And awaits the possibility of dropped bits.





Gyoza!





Akemi – wearing her cooking boots – prepares the gyoza two ways.





Pan-fried…





…to a crispy finish.





Or in a bonito soup with chives and bean sprouts.  Oishikatta!

The week before that, Akemi also made the most magnificent miso soup I've ever had using white miso, sweet potato, sweet onions, green onions, and tofu….

I'm usually not a soup guy, but I could have made an entire meal of this.





I also made shark – marinated and grilled.





But THIS was the dish of the month: snapper eggs poached in soy, sugar, mirin, sake, ginger, and bonito broth.  Wow!

And, sticking with the seafood theme, days before that it was…

Uni spaghnettini.  The first time I had this dish was at Tableaux in Shibuya where I became an instant convert.





Kama!  In this case, salmon collars.  The tastiest part of the fish – that nobody (but the Japanese) eat.  I picked up these two for a little less than a dollar each.  I rubbed them with sesame oil, minced garlic, salt, and pepper, then grilled them 'til done.  Phenomenal.

By the way, thanks to everyone who has weighed in with their recommendations and – er, what's the opposite of recommendations…condemnations? – of my recent book purchases.

And you've got two more days to post your questions and comments for author Christopher Moore!