I am in a bit of a blogging blah…or end of winter blues. So things are quiet…even if I have a backlog of posts to do. But today I have a little picture essay post from an event that goes back quite a bit actually…Stef and I were just friends still at that time. So anyways we planned a day of shopping and cooking at his place afterward. But he had a trick up his sleeve for me.

He said we were doing a spin-off dinner on Iron Chef America. He had purchased plenty of food ahead and each service had a main ingredient. So it was not a meal from a secret ingredient but each service was a non-secret challenge ingredient. No written recipes to be consulted. So I have no recipes to share….just pictures and the notes we took that night.

1st service: soup and lobster claws

Chef Evelyne: Sea Route to the Land of Silk

Coconut base soup with curry paste and lobster stock served with pan fried quinoa flour breaded lobster claws and quinoa pancake.

Chef Stef: Nut Medley Lobster Bisque

Coconut base soup with peanut butter and fresh basil served with lobster claws, chopped bacon and roasted cashews.

2nd service: pork tenderloin


Chef Evelyne: Dijon VS Texas

Pork tenderloin stuffed with garlic, lacquered with Dijon mustard and crusted with hazelnuts, served with a hickory smoke tower of rep pepper salsa.


Chef Stef: Red Sea of Love

Seared pork tenderloin served with raspberry demi-glace, pan roasted red peppers and pomegranate seeds

3rd service: beef blade roast


Chef Evelyne: Three S’s

Sweet, Sour & Sliced. Seared blade roast slivers marinated with olive oil balsamic vinegar and pomegranate juice.

Yes there is only one version of the 3rd service. Honestly after each eating 2 soups and 2 dishes of pork tenderloin we hardly had room for the beef. This was a challenge but a really fun one. Do it with friends or your loved one, it really makes for a fun night and let’s everyone shine in their own way in the kitchen. Salud!

Chef Stef: Pomegranate and Raspberry vodka shooter