Friday, April 23, 2010
FNF - Bobby Flay Throw Down
In his show Throw Down with Bobby Flay, Mr. Flay often travels into some great cook's/chef's home territory to challenge them to a culinary duel. The native is the master at a particular dish in his or her region. Well, we Food Network Friday foodies don't do a head to head competition with the fabulous Mr. Flay, but it doesn't mean our throw downs aren't pretty darn exciting. Who knows, maybe someday he'll want to take one of us on!
This week's challenge was a vegan makeover of Bobby's recipe for BBQ Duck and Sauteed Shiitake Mushroom filled Blue Corn Pancakes with Habenero Sauce. Our little group has become fairly masterful at converting recipes. Check out Vegan Appetite for the other submissions. This one only needed a bit of tweaking to make it totally animal free. I did take the liberty of straying a bit from the original by making Blue Corn Crepes rather than pancakes. I felt that the mushroom/protein filling should stand out more and not be weighed down by a thicker fluffier wrap. The results were all the proof I needed. The crepes were beautiful and let the filling really shine.
There were a couple of tweaks made to the Mesa BBQ Sauce recipe. Vegan Worcestershire sauce was used. I only used 2 tablespoons of dark brown sugar as I don't like an overly sweet sauce. The honey was replaced by agave nectar. Pasilla chili powder was unattainable this week. Instead I finely chopped 2 large fresh pasillas and sauteed them with the onions at the beginning of the recipe. This makes a huge amount of sauce. You could easily halve this recipe and have plenty for the 4 servings the recipe below makes.
Veganizing the habenero sauce was a breeze. The only necessary adjustment was vegetable stock for the chicken stock. I only used 2 tablespoons sugar in the sauce. I did use the full recipe of this sauce.
No changes were necessary for the shiitake mushrooms. I do have to say that I used a full recipe of the mushrooms for the 4 servings below. Bobby used this amount for 8 servings.
The biggest challenge was to make a delicious substitution for the very fatty and unhealthy duck thighs. Butler Soy Curls to the rescue!!!
1 cup Butler Soy Curls
1/2 cup Habenero Sauce
3/4 cup vegetable stock
2 tablespoons Mesa BBQ Sauce
1 recipe shiitake mushrooms
1 cup Mesa BBQ Sauce
Bring habenero sauce and stock to a boil. Stir in BBQ Sauce. Let it sit for 5-10 minutes to rehydrate soy curls. Add soy curls to pan that the mushrooms are in. Saute and stir for about a minute. Add BBQ sauce and simmer until sauce becomes slightly sticky (5 minutes or so). Turn heat to very low to make crepes.
Blue Corn Crepes
(Makes 11 crepes if you are a crepe master and don't lose any)
3/4 cup blue corn meal
3/4 cup all purpose flour
1 cup soy milk
1 cup water
1 tablespoons tapioca flour
1 teaspoon salt
Blend all ingredients in blender until well combined. Mixture will be very thin. Let chill in the refrigerator for at least 45 minutes. Heat crepe pan or 8" non stick pan until it sizzles when a drop of water hits it.. Lightly spray pan with canola oil before pouring batter in (for each crepe). Using a 1/4 cup measure, quickly pour batter in pan and swirl around to cover the bottom of the pan evenly. When the crepe is dry on top and there are a few bubbles, flip crepe with a thin spatula and cook for 1-2 more minutes on the other side. Transfer to plate and keep warm making sure to put either wax paper or parchment between each crepe to prevent sticking. Freeze any leftover crepes for later use.***
Once all of the crepes are cooked, place 1/4 cup BBQ mixture in the center and roll up. Place 2 filled crepes on each plate. Drizzle equal amounts of reserved habanero sauce on each plate. If desired, serve with extra BBQ Sauce. Garnish with cilanto leaves and avocado slices.
***Everything can be made up a day ahead of time, stored in the fridge. Reheat sauces and filling on the stove top. For the crepes, spray a little oil in your non-stick or crepe pan and reheat for about 1 minute on each side.