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green onion

green onion

Judging the Brothers Green Cookoff Challenge

2y ago


David Reuben and Steve McSwain judge Mike and Josh's dishes in the Cookoff Challenge! If you missed part 1, it's here: Subscribe to Hungry for more!  Follow us!  Like us! Music courtesy of The Chamber Band ************************* Mike Greenfield's Tripe with Tomato Strawberry Sauce and Rutabaga Mash For the sauce: 3/4 cup extra virgin olive oil 1 medium red onion, finely diced 2 garlic cloves, minced 2 store bought crepes with strawberry filling 6 anchovies packed in oil 3 dry red chiles, stems discarded, seeds removed optional 3 green onion, rough chopped 6 basil leaves, plus extra for garnish 1 can (28 ounce) crushed tomatoes 2 tablespoons fresh lemon juice 2 tablespoons flour 1 egg, whisked 1 pound boiled beef tripe, cut into thin 2 inch strips salt and pepper to taste 1.Heat 2 tablespoons of oil in a large pot over medium heat. Add onion, garlic and sauté until onions are translucent, about 4-5 minutes. Meanwhile scrape the strawberry filling from the crepes and place in a blender, reserve crepes for later. Add 2 anchovies, chiles, green onion, basil, tomatoes and 2 tablespoons of olive oil into the blender and puree till smooth. Pour sauce into the onion/garlic pot and bring to a steady simmer, cook for 25 minutes. Add salt and pepper to taste. 2.Preheat oven to 350F. Finely dice the reserved crepes and place on a sheet tray. Bake for 8-10 minutes or until crepe crumbs are dry and golden in color. Let cool. Set up a dredging station with flour, egg and toasted crepe crumbs. Coat the remaining 4 anchovies in flour, egg, and crumbs. Heat a skillet with remaining oil and fry anchovies till crust is golden in color. Remove anchovies from oil and rough chop. Reserve for garnish. 3.Pour out most of the oil from the skillet but leave enough to coat the bottom of the pan. Add the tripe and sauté over medium-high heat for 6-8 minutes. Tripe will begin to crisp around the edges. Add salt and pepper to taste. Combine the tomato sauce with the tripe and heat through. Serve over Rutabaga Mash. Garnish with chopped fried anchovies and fresh basil. Serves: 4 For the Rutabaga Mash: 2 large rutabaga, peeled and medium diced  4 cups milk 1 teaspoon salt 4 tablespoons butter 1.Combine the rutabaga, milk, and salt in a pot. Add more milk if necessary to fully cover rutabaga. Bring pot to a boil and reduce to a simmer. Cook until rutabaga is tender throughout but not falling apart, about 20 minutes. 2.Strain the milk out and reserve. Mash the rutabaga and butter together in the pot. Slowly incorporate some of the warm milk back into the pot until you get a nice creamy mash potato consistency. Add salt to taste. Keep warm in the pot until ready to serve. Serves: 4 Josh Greenfield's Liver Donuts with White Chocolate Aloe Sauce For the liver donuts: 6 apricots, cut in half and pitted 1 cup sugar 1/2 pound chicken livers, trimmed and chopped 3 cups milk 1 teaspoon ground cinnamon 1 teaspoon ground ginger pinch of salt 4 eggs 1 cup flour 2 tablespoons finely chopped mint vegetable oil for deep frying Cinnamon Sugar:  1 tablespoon ground cinnamon 2 tablespoons sugar 1.Preheat oven to 375F.  2.Sprinkle cut side of apricots with 4 tablespoons of sugar and place cut side down on a sheet pan or baking dish. Bake 20-25 minutes or until apricots are caramelized on the bottom. Remove to bowl and let cool. 3.Preheat oil to 360F. 4.In a saucepot combine the chicken livers, 2 cups milk, and 1/2 cup sugar. Gently bring to a simmer and cook for 18-20 minutes or till livers are tender and cooked through. Discard milk and add livers to bowl with apricots. Add remaining 1/4 cup sugar, cinnamon, ginger and salt. Mash together until a smooth paste is formed. Stir in the eggs, flour, mint, and remaining 1 cup milk. Once everything is well incorporated, fill a small spoon with batter and gently drop ...