Tuesday, January 8, 2013

Battle Ginger!

We've gotten a little behind in posting to our cooking club blog. One of our most exciting and spirited nights was our very own Iron Chef America Competition. I present to you Battle Ginger!

In the words of the Chairman's uncle, "Allez Cuisine"!

Iron Chef competitors: Madelynne Brown,  Lyra Hollinger, Janna Mathews, Linda Prince,  & Amanda Thorn

It was a fierce battle but ultimately the winner of Battle Ginger was Janna Mathews with her Ginger Pork Zucchini Cups!!

Chef Janna's winning offering: Zucchini Ginger Pork Cups & bonus recipe for Ginger Tea

Ginger Pork Zucchini cups

6 medium zuchinni
1T butter
1 large onion
2 cloves garlic
12 oz minced pork
1/2 t. ground ginger
1/2 t. cayenne
1 T. tomato paste
1 T. water
1/8 t salt
dash pepper

1. Wash zucchini and cut into 3 inch pieces. Using a melon baller sccop out all the seeds
2. place piecs in a pot of boiling water and cook for 3 min on high. then drain and run them under cold water. set them aside to drain.
3. In a large frying pan, melt the butter and saute the onion and garlic until golden in color. do not brown them. add the meat and cook the mixture on high heat for about 10 minutes or until the meat is comletely cooked.
4. Drain on paper towels. Put the meat mixture in a food processor. andd all other ingredients. Process until misxture is finely ground
5. Carefully stuff the zucchini with the filling until firmly packed. Refrigerate them until ready to use.
6. Turn oven to 350 degrees,  place cups into baking dish. Bake for 5-15 minutes until pieces are hot all the way through

Ginger-Soy Dipping sauce

5 oz minced ginger
8 fl oz light soy sauce
16 fl oz rice vinegar
8 fl oz water
2 fl oz sesame oil
4 oz sugar

Whisk together all the ingredients until the sugar is dissoved. Serve immediately or refrigerate until needed.

Ginger Tea

1 large pot of water
3 inch chunk of ginger
2 large sticks
3 anise seed pods
2 handfuls of mint leaves chopped
Add ginger, anise seeds, and cinnamon sticks to water. Bring to a boil. Add mint and turn heat down to a simmer. Simmer tea for 30 minutes. Strain out all ingredients and pour water into a pitcher with ice. if serving right away. If not serving right away, pour into pitcher and place in fridge. Serve cold.

Chef Amanda's offering: Ginger Pumpkin Cupcakes with Maple Buttercream

Recipe makes 24 cupcakes

2 cups all-purpose flour
1 (3.4 oz) pkg butterscotch instant pudding mix
2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1/3 cup finely chopped crystallized ginger
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs
1 tsp vanilla
1 (15 oz can) pumpkin puree


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
  2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Chef Madelynne's offering: Chick Pea Ginger Soup

Chef Linda's offering: Ginger Cookies with Caramel Sauce and Ice Cream

Chef Lyra's offering: Orange Ginger Chicken