REVscene - Vancouver Automotive Forum


Welcome to the REVscene Automotive Forum forums.

Registration is Free!You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! The banners on the left side and below do not show for registered users!

If you have any problems with the registration process or your account login, please contact contact us.


Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

Reply
 
Thread Tools
Old 01-04-2011, 08:18 PM   #1
WHAT? NO FOOD?
 
Santofu's Avatar
 
Join Date: Feb 2010
Location: Vancouver
Posts: 1,406
Thanked 1,134 Times in 231 Posts
What side dishes & sauces goes well with protein?

Since people might be stuck at choosing some sides and/or sauces that goes well with protein.

I'll start first with a question. I have a competition coming up in 3 weeks. It's about pork steak and I can't think of the sides that goes well with apple stuffed pork steak. I tried to look it up on google but it didn't really help me.
So Revscene FOOD LOVERS, CAN YOU HELP ME?
Advertisement
Santofu is offline   Reply With Quote
Old 01-04-2011, 08:29 PM   #2
cho
sneaky beaky like
 
cho's Avatar
 
Join Date: Apr 2008
Location: vancouver
Posts: 2,262
Thanked 4,512 Times in 638 Posts
does the pork steak HAVE to have apples in it?
__________________
'19 honda civic fk8
cho is offline   Reply With Quote
Old 01-04-2011, 08:31 PM   #3
WHAT? NO FOOD?
 
Santofu's Avatar
 
Join Date: Feb 2010
Location: Vancouver
Posts: 1,406
Thanked 1,134 Times in 231 Posts
Not really. It's just options. I'm open to ideas tho.
The competition take about 30 minutes to complete one meal.
Santofu is offline   Reply With Quote
Old 01-04-2011, 08:48 PM   #4
cho
sneaky beaky like
 
cho's Avatar
 
Join Date: Apr 2008
Location: vancouver
Posts: 2,262
Thanked 4,512 Times in 638 Posts
grilled pork steak /w roasted fingerling potatoes, stuffed red pepper with mushroom duxelle
some sort of tomato sauce?

tomatoes, red onion, white wine, seasonings if your choice, puree till smooth, brown sugar to cut the tartness


just a quick idea if thats all the time you have to work with
__________________
'19 honda civic fk8
cho is offline   Reply With Quote
Old 01-04-2011, 09:27 PM   #5
WHAT? NO FOOD?
 
Santofu's Avatar
 
Join Date: Feb 2010
Location: Vancouver
Posts: 1,406
Thanked 1,134 Times in 231 Posts
Sounds good actually. But for presentation, I have no idea where to put the stuffed red peppers.
Santofu is offline   Reply With Quote
Old 01-04-2011, 09:59 PM   #6
cho
sneaky beaky like
 
cho's Avatar
 
Join Date: Apr 2008
Location: vancouver
Posts: 2,262
Thanked 4,512 Times in 638 Posts
the veg is up to you, i just threw it in there just for the sake of having a veg thats not cut up sauteed and put on the plate
__________________
'19 honda civic fk8
cho is offline   Reply With Quote
Old 01-05-2011, 03:48 PM   #7
PJ
My name is PJ and I like dogs.
 
PJ's Avatar
 
Join Date: Aug 2010
Location: Vancity/Toronto
Posts: 3,180
Thanked 1,683 Times in 532 Posts
Criss-cross sliced red and yellow peppers!
They did it at Cactus Club..
__________________
Studies show 100% of people die.. Might as well have some fun.

Hello my name is PJ.


Buy/Sell Feedback 1-0-0
PJ is offline   Reply With Quote
Old 01-05-2011, 03:53 PM   #8
cho
sneaky beaky like
 
cho's Avatar
 
Join Date: Apr 2008
Location: vancouver
Posts: 2,262
Thanked 4,512 Times in 638 Posts
its winter time, yellow peppers aint gonna be that good =/
__________________
'19 honda civic fk8
cho is offline   Reply With Quote
Old 01-05-2011, 04:07 PM   #9
My homepage has been set to RS
 
Join Date: Mar 2004
Location: East Van
Posts: 2,122
Thanked 823 Times in 406 Posts
Recently I have fallen in love with brussel sprouts.

Best way to prepare them is cut them in half and fry them until they turn browned and crispy in some olive oil, salt, pepper and shallots. Near the end of the cooking I add a little freshly squeezed lemon juice and a bit of maple syrup for some sweetness.

I eat them like candy.
Liquid_o2 is offline   Reply With Quote
This post thanked by:
Old 01-05-2011, 09:39 PM   #10
WHAT? NO FOOD?
 
Santofu's Avatar
 
Join Date: Feb 2010
Location: Vancouver
Posts: 1,406
Thanked 1,134 Times in 231 Posts
Thanks, I'm gonna use brussel sprouts for the competition since it's in seasonal.
I am thinking of flavoring it with pork like panetta or bacon, but i can't pick which one. Panetta have a softer texture than bacon but bacon is smoked and crispy.
Santofu is offline   Reply With Quote
Old 01-06-2011, 10:29 AM   #11
My homepage has been set to RS
 
Join Date: Mar 2004
Location: East Van
Posts: 2,122
Thanked 823 Times in 406 Posts
I've done them with bacon before and they turned out really good as well. Never done pancetta but probably would be even better!
Liquid_o2 is offline   Reply With Quote
Old 01-06-2011, 12:06 PM   #12
Willing to sell body for a few minutes on RS
 
Great68's Avatar
 
Join Date: Mar 2002
Location: Victoria
Posts: 10,393
Thanked 4,763 Times in 1,748 Posts
Quote:
Originally Posted by Santoku View Post
Thanks, I'm gonna use brussel sprouts for the competition since it's in seasonal.
I am thinking of flavoring it with pork like panetta or bacon, but i can't pick which one. Panetta have a softer texture than bacon but bacon is smoked and crispy.
Try and find brussel sprouts on the vine. It makes a BIG difference in their flavour. When I lived on the mainland I used to get them from a farm on westminster hwy around #8 rd (Richmond).
__________________
1968 Mustang Coupe
2008.5 Mazdaspeed 3
1997 GMC Sonoma ZR2
2014 F150 5.0L XTR 4x4

A vehicle for all occasions
Great68 is online now   Reply With Quote
Old 01-06-2011, 12:15 PM   #13
Rs has made me the woman i am today!
 
Join Date: Aug 2001
Location: Vancouver, BC,
Posts: 4,233
Thanked 28 Times in 27 Posts
I found that boiling the brussel sprouts first and then frying them up in butter/oil mix with garlic and bacon to be the way to go !!! if its for a competition.. couldn't you precook the sprouts.. and then wrap them in a thin slice of bacon ??? (making it look like a flower??)

Since you only have 30 minutes or so.. that is going to be tough !! I would suggest mini potato latkes???
__________________
i need powah !
hamsup is offline   Reply With Quote
Old 01-07-2011, 01:08 AM   #14
Need to Seek Professional Help
 
Join Date: Jun 2010
Location: Vancouver
Posts: 1,076
Thanked 359 Times in 162 Posts
instead of apples, i'd recommend apricots if its a possibility?
impulseX is offline   Reply With Quote
Old 01-07-2011, 01:56 AM   #15
I contribute to threads in the offtopic forum
 
Bonka's Avatar
 
Join Date: Dec 2001
Location: Vancouver
Posts: 2,830
Thanked 755 Times in 318 Posts
I find that figs compliment pork well, either as some sort of sauce accompaniment with maybe port or roast them fresh. Bacon with brussel sprouts are good but I do find that depending on what kind of bacon you get it can overpower the natural flavour of the brussel sprouts.
__________________
SHIFT_

"Harvey Belafonte ain't black. He's just a good looking white guy dipped in caramel. " - Archie Bunker
Bonka is offline   Reply With Quote
Old 01-07-2011, 07:15 AM   #16
My homepage has been set to RS
 
Join Date: Dec 2004
Location: Edmonton, AB
Posts: 2,451
Thanked 186 Times in 80 Posts
Pork with a stuffing on the side. Ground pork sausage, apple, pear, cinnamon, nutmeg. Rough idea to get you started.
__________________
Quote:
Originally posted by CRS
I would make a comment in regards to your intelligence but I don't think that you would appreciate the full mockery of that comment.

In other words..

I would love to insult you but you wouldn't understand.
TekDragon is offline   Reply With Quote
Old 01-07-2011, 11:40 AM   #17
My bookmarks are Reddit and REVscene, in that order
 
Culverin's Avatar
 
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
Quote:
Originally Posted by TekDragon View Post
Pork with a stuffing on the side. Ground pork sausage, apple, pear, cinnamon, nutmeg. Rough idea to get you started.
you're going to have him put pork in his pork?


Ditto on the figs.
Mustard works well with pork too.
__________________
***Sarlo's Awesome Eatery ***
Facebook // Instagram
Culverin is offline   Reply With Quote
Old 01-07-2011, 11:58 AM   #18
SFICC-03*
 
Join Date: Mar 2002
Location: richmond
Posts: 8,036
Thanked 2,438 Times in 981 Posts
apricots, figs, chestnuts, sultanas, pears..... all great pairings for pork
unit is online now   Reply With Quote
This post thanked by:
Old 01-07-2011, 03:36 PM   #19
Even when im right, revscene.net is still right!
 
Anakin's Avatar
 
Join Date: Apr 2003
Location: Canuck City
Posts: 1,358
Thanked 15 Times in 4 Posts
shouldn't you know what goes with pork before you enter competitions?

i smell troll
Anakin is offline   Reply With Quote
Old 01-07-2011, 04:42 PM   #20
WHAT? NO FOOD?
 
Santofu's Avatar
 
Join Date: Feb 2010
Location: Vancouver
Posts: 1,406
Thanked 1,134 Times in 231 Posts
Oh, the only thing you smell is fire on your ass.
I'm a high school student who want to be a chef. I don't know anything about PORK. That's why i'm asking Revscene to help me to find ingredients that goes well with pork. Of course I did research about it, but I want some ideas from Vancouverites who love to eat. I like to hear compliments from customers when they eat my food. Anyways, I kinda made my menu but it's not really official. KEEP GIVING ME IDEAS PLEASE. THANKS

Spice rubbed Pork with apple stuffing pan-seared then roasted in the oven.
Puree Cauliflower or root vegetable with a few brussels sprouts on top so my steak can hold in place.
The sauce will be balsamic vinegar-figs reduction sauce. (I'm still thinking if I want to do 2nd sauce for colour and flavour.
The garnish will be cilantro leaves and roasted small dice potatoes for presentation.
Excuse me for my crappy grammars! Thanks! Happy Eating :P
Santofu is offline   Reply With Quote
Old 01-10-2011, 02:02 AM   #21
Need to Seek Professional Help
 
Join Date: Jun 2010
Location: Vancouver
Posts: 1,076
Thanked 359 Times in 162 Posts
Quote:
Originally Posted by Santoku View Post
Oh, the only thing you smell is fire on your ass.
I'm a high school student who want to be a chef. I don't know anything about PORK. That's why i'm asking Revscene to help me to find ingredients that goes well with pork. Of course I did research about it, but I want some ideas from Vancouverites who love to eat. I like to hear compliments from customers when they eat my food. Anyways, I kinda made my menu but it's not really official. KEEP GIVING ME IDEAS PLEASE. THANKS

Spice rubbed Pork with apple stuffing pan-seared then roasted in the oven.
Puree Cauliflower or root vegetable with a few brussels sprouts on top so my steak can hold in place.
The sauce will be balsamic vinegar-figs reduction sauce. (I'm still thinking if I want to do 2nd sauce for colour and flavour.
The garnish will be cilantro leaves and roasted small dice potatoes for presentation.
Excuse me for my crappy grammars! Thanks! Happy Eating :P
I can sort of see your plate presentation, so let me just say this... you will need some colour within your veg component. Also, you will need some form of starch (assuming the small dice potatoes will only be a garnish)
The balsamic fig reduction is a nice idea, but unless it's in the form of a demi, it will be way too sweet for the pork.
^this is all assuming you're plate has to be presented like a dish at a fine dining restaurant.
impulseX is offline   Reply With Quote
Old 01-10-2011, 02:40 AM   #22
WHAT? NO FOOD?
 
Santofu's Avatar
 
Join Date: Feb 2010
Location: Vancouver
Posts: 1,406
Thanked 1,134 Times in 231 Posts
^ Well I want to make a steak dinner with different ingredients!
does Celery root or turnips have enough starch?
What vegetable should i go for? I heard brussels sprouts are too strong for pork.
Nah. Just balsamic vinegar, simple syrup and some fresh figs mix together...

Last edited by Santofu; 01-10-2011 at 06:52 PM.
Santofu is offline   Reply With Quote
Old 01-10-2011, 11:21 PM   #23
cho
sneaky beaky like
 
cho's Avatar
 
Join Date: Apr 2008
Location: vancouver
Posts: 2,262
Thanked 4,512 Times in 638 Posts
you might be careful of the spices burning as you're searing it off, i might suggest on the chargrill

the garnish should try be accompany the dish, i dont see any cilantro in the dish(maybe in the rub?), i dont think it will be a good garnish, perhaps maybe a candied fig?

and if the meat is spice rubbed, but the sauce is sweet/acidic so i think sauce will overpower the spices and/or make the sauce taste different

more doesn't always mean better, just a couple imos
sorry if i sound like a douche
__________________
'19 honda civic fk8
cho is offline   Reply With Quote
Old 01-11-2011, 01:01 AM   #24
My bookmarks are Reddit and REVscene, in that order
 
Culverin's Avatar
 
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
Quote:
Originally Posted by impulseX View Post
The balsamic fig reduction is a nice idea, but unless it's in the form of a demi, it will be way too sweet for the pork.
That is exactly what I was thinking. I mentioned the figs to give you some sugar and a bit of tang.

Quote:
Originally Posted by Santoku View Post
Nah. Just balsamic vinegar, simple syrup and some fresh figs mix together...
You're going to want to be careful about that. Balsamic vinegar (even the cheapest costco stuff) get's crazy sweet when you reduce it. It's also hella dark and has the potential to make your dish uber-ugly.


Here is an alternative you might consider instead.
Marinate up your Pork steak with cooking wine, salt and pepper.

- Caramelize some onion slivers, make it a dark caramel, like a good 15 minute caramelization). About 1/4 to 1/3 of an onion per steak. Reserve

- Fry steak at high heat to brown. Pop it in the oven to finish.

- Deglaze with a touch (just a touch) of white wine
- Orange Juice (fresh)
- a touch of white wine vinegar
- and fresh figs instead.

If you balance it right, the vinegar will give you a bit of tartness, the OJ some much needed brightness to a pork dish, then by cooking it down with the fresh figs, you'll be able to reduce that down into a pretty good sauce without destroying all the color of the figs.

Plating:
Onions as base, pork steak on top, drizzle with reduction. Starch on the side.

As for garnish, consider the zest from your orange. Tastewise, it'll be an added dimension. Plus, purple and bright orange color on your plate? baller presentation points.

How'd I do?
__________________
***Sarlo's Awesome Eatery ***
Facebook // Instagram
Culverin is offline   Reply With Quote
Old 01-11-2011, 07:50 AM   #25
My homepage has been set to RS
 
Join Date: Dec 2004
Location: Edmonton, AB
Posts: 2,451
Thanked 186 Times in 80 Posts
Quote:
Originally Posted by Culverin View Post
you're going to have him put pork in his pork?


Ditto on the figs.
Mustard works well with pork too.
Fail to see the problem. :P
__________________
Quote:
Originally posted by CRS
I would make a comment in regards to your intelligence but I don't think that you would appreciate the full mockery of that comment.

In other words..

I would love to insult you but you wouldn't understand.
TekDragon is offline   Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off



All times are GMT -8. The time now is 07:36 AM.


Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2024, vBulletin Solutions Inc.
SEO by vBSEO ©2011, Crawlability, Inc.
Revscene.net cannot be held accountable for the actions of its members nor does the opinions of the members represent that of Revscene.net