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Author Topic: Potato ravioli - how it was done  (Read 8993 times)
h00kemh0rns
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« on: January 30, 2011, 08:42:45 PM »

Hand made ravioli's filled with potato, roasted garlic, and hatch green chili's.  Topped with a chipotle cream sauce, crawfish and bacon/potato bits.

I wanted to challenge myself and make everything I could on the Keg.  This recipe was literally conceived from thin air as I had two other dishes I had experimented with before going with this for the throw down.  Anyways, here's the method to my madness:

First thing is get the dough ready.

Flour, eggs, salt, oil.


Make a well in flour, pour in whisked up eggs/oil into center, stir up slowly (with hands) until dough forms.


Split into four equal sized balls and wrap in plastic for at least 20 min or until ready.


Next prep the veggies.  Chop up 1 russet potato into 1" cubes to cook quickly.  Finely dice one of the cubes for garnish.


Now do a fine chop on the cilantro, dice up the bacon, hatch green chili, garlic, and onion.  Butter will be used later in potato mixture.


Bring a pot of water to a boil.  Put potatoes in and cook until just beginning of fork tender.  Because of the small cube cut it will finish quickly.


When potatoes are done put them in potato ricer along with the butter.


The small stuff cooks up quick.  Fry up the bacon then set aside.  Saute the small diced potatos and set aside.  Saute the remaining veggies (green chili, onion, garlic, chili) until translucent.


Finished bacon, potato, and sauteed veggies waiting for their chance to join the party.


Microwave 1/4 cup milk to warm-hot.  Mix into the potato/butter mixture along with the sauteed veggies, jack cheese, and cilantro.  Salt/pepper to taste. Set aside until ravioli pasta is rolled out.


Roll out dough...since I don't have a pasta roller I do this all by my trusty roller. 


Place 1 tablespoon of potato mixture on dough, brush egg wash around dough, put other dough on top and mold to shape of mixture.  Get as much air out as possible.


Use ravioli cutters to cut the shape you want.  I didn't know what shape I wanted so I did both round and square.



Bring a medium sized pot filled with a mixture of water and chicken stock to a boil.  Toss in ravioli's and cook 6-8 minutes.  When they start to float you have about two minutes left.  When all raviolis done put in hotel pan and cover with tin foil until sauce is done.


Next up is the sauce for the pasta.  I wanted to have a protein and I had shrimp or crawfish which was vac/frozen.  Crawfish it was and the sauce was a white sauce containing cream, milk, butter, wine, lemon, garlic, onion, and crawfish.  Additionally, I pulsed a single chipotle to give it some more kick.  All this simmered for about 10 min.  Salt and pepper to taste.


Plating:  Put a couple raviolis on a plate, pour a little sauce over the top, toss on some crawfish, put some of the bacon/fried potato on top, finish with some guajillo oil drizzled around the edges and top of pasta.


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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
Grandpa JD
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« Reply #1 on: January 30, 2011, 08:47:35 PM »

Whoa, IMPRESSIVE!  Can you tell us how they tasted?  What would you do different? 

I'm thinking some crispy bacon in the filling would have been good too.
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Vindii
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« Reply #2 on: January 30, 2011, 08:51:55 PM »

Thats an amazing cook there Hook.  This is the one that I would have voted for.  Great job on doing it all in the keg.  

Very impressed.


 Shocked Shocked Shocked Shocked
« Last Edit: January 31, 2011, 06:14:21 PM by Vindii » Logged

See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
h00kemh0rns
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« Reply #3 on: January 30, 2011, 08:55:39 PM »

Whoa, IMPRESSIVE!  Can you tell us how they tasted?  What would you do different? 

I'm thinking some crispy bacon in the filling would have been good too.

I had to admit the taste surprised me and most that had the opp to try 'em.  It was sorta a goof to make but the flavors did come together. 

To add more bacon to the dish would have over powered everything else.  It was good just with the small portion used in the topping.
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
Gator
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« Reply #4 on: January 30, 2011, 08:58:44 PM »

Awesome job - looks so good
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RazorbackBBQJim
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« Reply #5 on: January 30, 2011, 09:00:37 PM »

Hook...how do you find the time to do that kind of stuff? Grin

Jim
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h00kemh0rns
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« Reply #6 on: January 30, 2011, 09:03:34 PM »

Hook...how do you find the time to do that kind of stuff? Grin

Jim

It took more time thinking/testing dishes to pick what to make than it did to make this particular dish.  And if I owned a pasta roller/machine it would have saved more time.

Oh...and being semi-retired doesn't hurt either.  Wink
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
BirdNerd
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« Reply #7 on: January 30, 2011, 09:05:23 PM »

Hook, it's fantastic that we have many true chefs like yourself on this board. this was an incredible entry. I was amazed at the creativity of your dish.  I just wished you could've had your 6 words to completely explain your ingredients!  Cheesy
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h00kemh0rns
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« Reply #8 on: January 30, 2011, 09:09:37 PM »

Hook, it's fantastic that we have many true chefs like yourself on this board. this was an incredible entry. I was amazed at the creativity of your dish.  I just wished you could've had your 6 words to completely explain your ingredients!  Cheesy

Thanks Bird...no biggey with the wording/throw down.  I just found a new dish I would never have found normally.  This was a self challenge of sorts to try to make as much as I could on the Keg.  Even my "throw away" dishes my friends, neighbors and daughter really enjoyed. 
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
BirdNerd
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San Rafael, CA


« Reply #9 on: January 30, 2011, 09:20:20 PM »

Thanks Bird...no biggey with the wording/throw down.  I just found a new dish I would never have found normally.  This was a self challenge of sorts to try to make as much as I could on the Keg.  Even my "throw away" dishes my friends, neighbors and daughter really enjoyed. 
No problem. I think this is a great example that everyone should participate in the throw downs as it really stretches (and improves) your cooking. Except in my case...  Angry
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Shameless plug for our Lake Tahoe rental cabin: http://www.vrbo.com/120638
BirdNerd
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San Rafael, CA


« Reply #10 on: January 30, 2011, 09:26:04 PM »

It took more time thinking/testing dishes to pick what to make than it did to make this particular dish.  And if I owned a pasta roller/machine it would have saved more time.

Oh...and being semi-retired doesn't hurt either.  Wink
How does one become "semi-retired"?  Cheesy
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Shameless plug for our Lake Tahoe rental cabin: http://www.vrbo.com/120638
h00kemh0rns
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« Reply #11 on: January 30, 2011, 09:31:47 PM »

How does one become "semi-retired"?  Cheesy

When one's employer of 15 yrs says your job is now going overseas.  Grin
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
ranbeaux
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« Reply #12 on: January 30, 2011, 09:32:39 PM »

  Great cook Hook..  The throdown ain't over till the fat lady sings tho... Grin
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h00kemh0rns
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« Reply #13 on: January 30, 2011, 09:38:20 PM »

  Great cook Hook..  The throdown ain't over till the fat lady sings tho... Grin

That chick was singing early last week.
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
BirdNerd
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Posts: 2052


San Rafael, CA


« Reply #14 on: January 30, 2011, 10:24:06 PM »

  Great cook Hook..  The throdown ain't over till the fat lady sings tho... Grin
For me, that big mama sang a great aria on day 1 of the throw down! She was spectacular!  Cheesy
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One of The (more than) Few. The Proud. The Kalifornia KegMen.
Shameless plug for our Lake Tahoe rental cabin: http://www.vrbo.com/120638
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