Tim Ferriss Recipe Contest: We Have a Winner!

Abishai Powers makes slider buns for baby meatloaf burgers.

Abishai Powers makes slider buns for his baby meatloaf burgers.

Greetings, ChefSteppers. In May, we invited cooks to participate in a recipe contest, a partnership with The 4-Hour Workweek author Tim Ferriss in support of his TV show launching on iTunes. And we got some seriously impressive entries.

About the contest

We asked home cooks to create a dish based on a concept, technique, or recipe they learned from a ChefSteps class or video—free or paid—and then post the results on the forum. Next, our in-house contest committee (with Tim Ferriss also weighing in, of course!) reviewed the awesome entries, selecting a winner based on the creativity of the dish, the description of said dish, and the social media strategy used to promote it.

The prize: The winner will attend a special dinner cooked by our chefs in the ChefSteps kitchen. Joining this ambitious someone: Ferriss himself, plus CS founders Chris Young and Grant Crilly!

Meet the winners

The Powers family made the ChefSteps Slider Buns, adding taco seasoning for "pizazz."

The Powers made the ChefSteps Slider Buns, adding taco seasoning for “pizazz.”

Welp, we have a winner. Actually, we have more than one! First, there’s Dr. David Powers (who represents his 10-year-old son Abishai Powers), and some mouthwatering Mexican Meatloaf Sliders. At the tender age of 10, David’s son is already a budding chef and MasterChef Junior devotee. And David, as it turns out, is a hardcore Tim Ferriss fan. Abishai said he’d love to travel with his dad to the dinner if he won, despite the fact that “he’ll act like a little fangirl when he meets Tim.”

The Powers explained that ChefSteps inspired them to start measuring ingredients by weight instead of volume for better accuracy as well as less mess. And the family used our Slider Buns recipe, adding a Southwestern twist by sprinkling some taco seasoning into the mix. The delicious-looking recipe is on the forum and on Abishai’s blog. In addition to promoting the creation there, the family posted a video on YouTube along with a bunch of other social channels. All in all, pretty great.

And there’s another winner, too!

Sebastian's gorgeous dish, featuring beef chuck transformed via sous vide cooking.

Sebastian’s gorgeous dish, featuring beef chuck transformed via sous vide cooking.

We were also super-taken with the entry submitted by Sebastian Nava. “I was captivated by the idea of transforming a tough cut into a tender steak through cooking sous vide,” wrote Sebastian in his entry. (To learn all about that—and get a bunch of great meaty recipes—sign up for our Cooking Sous Vide: Beyond the Basics class.) He settled on beef chuck, cooking it at 136 degrees farenheit for 24 hours to yield a texture that rivaled premium steaks at a fancy chophouse. He served this meat with fresh chimichurri plus roasted red bell pepper spheres, buttermilk mashed Yukon Gold potatoes, and crispy garlic chips. Dang, right? Sounds (and looks) delicious. He promoted this masterpiece on a bunch of social media channels, making use of new tool Periscope, and doing lots of smart tagging and hashtagging. All in all a very impressive show from Sebastian. So impressive, we named him a co-winner and invited him to attend dinner with Tim and the Powers men, too. We can’t wait to meet the whole crew.

Stay tuned!

Thanks to everyone who participated in the contest—it was so fun checking out what you made—and stay tuned for the next ChefSteps competition. Meanwhile, we’ll update here with pictures and details of the yet-to-be-scheduled dinner once it happens. Keep cooking, and keep sharing your pics with us on the forum, Facebook, instagram, and Twitter. We can’t wait to see what you come up with next.

Transformation Contest: We Have a Winner!

Tough choices! The team was totally charmed by all the Transformation contest entries.

Tough choices! The team was totally charmed by all the Transformation contest entries.

Last month we launched a contest all about transformation: taking cheap, overripe, or leftover ingredients and turning them into something delicious. We asked you to send us pictures or videos that demonstrated your favorite transformative techniques—those game-changing ideas that take something sleazy and turn it into something sexy. And oh boy, did you show up. We got over a hundred submissions, each completely unique, covering topics from butchery to baking, sous vide to food sculpture. You showed us how leftover carrot tops could become bright, beautiful pesto; how a freshly-hunted wild boar could become honey-baked ham; how some foraged clams could transform into a fragrant chowder. And that’s just the beginning. We spent days reviewing gorgeous modern plates, mouth-watering braises, and homemade charcuterie. Needless to say, we were amazed by the creativity, skill, and enthusiasm with which you attacked this project.

After much deliberation, we came up with a list of five runners-up and one winner. Given all the amazing entries, it was truly difficult to narrow it down. To thank you all for your amazing efforts, we’re offering each participant a free ChefSteps class. (We’ll be in touch about that soon.) Already purchased them all? Have we mentioned we love you? You can give the free class away as a gift.

Without further ado, let’s get to the results.

The Runners-Up

These five entries were all in the running for the big win.

Bjorn Storm, San Diego, CA
Transforming a storebought rotisserie chicken

 

Dayna Palmer, Hyde, MD
Gold chocolate bars

“I tempered dark chocolate via the seeding method,” writes cocoa whisperer Dayna Palmer, “melting the bloomed chocolate to approximately 38 degrees C, then adding tempered chocolate ‘seeds’—for nucleation sites—and stirring until the chocolate reached about 30 to 32 C. Once it reached this temperature, I cast a shell of this dark chocolate using a polycarbonate mold that I had painted with gold cocoa butter! I deposited the tempered dark chocolate into the mold, tapped out air bubbles, then emptied the excess chocolate so that just a shell was left to be filled.”

The results speak for themselves. You can see more of Dayna’s work at her Etsy shop, called Chocolate Theory.

Writes Palmer: "The before photo is untempered dark chocolate that has set with noticeable fat bloom!" The after images shows the spectacular gold candy bars she made from it. Photo courtesy of Dayna Palmer

Writes Palmer: “The before photo is untempered dark chocolate that has set with noticeable fat bloom!” The after images shows the spectacular gold candy bars she made from it. Photo courtesy of Dayna Palmer.

 

David Statman, Elmont, NY
Transforming mandarin and tangerine soy dipping sauce into soy candy

“What to do with leftover mandarin and tangerine soy dipping sauce?” asks transformer David Statman. “I first thought I would use it as a marinade to grill vegetables, but then inspiration struck and I knew what to do: Turn it into candy! I reduced the sauce on the stovetop and poured it onto a wannabe Silpat to cool and harden. These sweet and savory shards are quite potent, especially as the soy and ginger get more concentrated.”

So crafty! If we could reach into that picture and grab one of those treats, we’d be a happy crew.

Statman started with leftover mandarin-and-tangerine-soy dipping sauce. He transformed that sauce into shiny candies! Photo courtesy of David Statman.

Statman started with leftover mandarin-and-tangerine-soy dipping sauce. He transformed that sauce into shiny candies! Photo courtesy of David Statman.

 

Linas Zymantas, Chicago, IL
From oxtail to pho

Writes Zymantas: “I seared the oxtails and then added them to a stock pot with onion, carrot, daikon, ginger, and spices. I simmered the broth for about 12 hours until the oxtails were falling apart tender. The broth was seasoned appropriately, and the shredded oxtails went back into the super silky broth to make a delicious pho!”

Okay we’ll just admit it. The way to our hearts is oxtail pho. Forever. Every time.

Zymantas started with oxtail, an inexpensive tough cut, and transformed into gorgeous pho. Photo courtesy of Linas Zymantas.

Zymantas started with oxtail, an inexpensive tough cut, and transformed into gorgeous pho. Photo courtesy of Linas Zymantas.

 

Ryne Orechia, Kirkland, WA
Lamb shoulder dish

This Rainier Club cook gave his boss a shoutout, letting us know the chef there encourages creativity in the kitchen. And Orechia clearly takes advantage of the opportunity: he transformed tough lamb shoulder into a remarkable dish via the magic of sous vide. Watch him tell you how he did it in the video below, then check out his remarkable before and after.

Awesome, right? Now check out the pics.

Orechia took on one of our favorite tough cuts: flavor-packed lamb shoulder. He gently cooked the shoulder sous vide to create this lovely dish. Photo courtesy of Ryne Orechia.

Orechia took on one of our favorite tough cuts: flavor-packed lamb shoulder. He gently cooked the shoulder sous vide to create this lovely dish. Photo courtesy of Ryne Orechia.

And the winner is…

Teodosiy Teodosiev, Walnut Creek, CA
Amazing escargots

ChefSteps user Teodosiy Teodosiev stole the show with this incredible transformation featuring the slimy little fellas that populate gardens and sea rocks all over the world. Check out his stop motion video for the full contest-winning story.

Congratulations, Teo! We hope you enjoy that $500 worth of goodies that Grant plucked from the DeLaurenti shelves.

Ready to create your own amazing transformations? Sign up for Cooking Sous Vide: Beyond the Basics and discover incredible, easy techniques for making custards, carnitas for a crowd, Kung Pao ribs, and so much more.

The ChefSteps Transformation Contest: Show us yours.

 

This contest has closed! Big thanks to all who submitted photos, we’ll be announcing a winner soon. If you missed the deadline but still want to show off your stuff, please share it on the forum. We can’t wait to see what you’ve created.

Calling all cooks! We want to see how you get from sleazy to sexy—in the kitchen, that is.

This week, we’re releasing a meaty update to our comprehensive class Cooking Sous Vide: Beyond the Basics. It’s all about teaching you to transform cheap, tough cuts of meat—think chuck, shoulder, tongue—into amazing, flavor-packed steaks, braises, and deep-fried delicacies. To do this, we harness the power of sous vide cooking, selecting the perfect time-and-temperature settings to achieve the exact texture of our choice. It all adds up to game-changing recipes like Carnitas Tacos with Mole, Boeuf Bourguignon with Scallion Ash, and savory Beef Tongue Fritters.

But transformation is nothing new, right? When you take squishy, overripe berries and make a jewel-toned jam, you’re transforming compost fodder into a smooth, decadent spread. Same goes for aging tomatoes—the basis of so many amazing pasta sauces. Sushi chefs transform leftover tuna bits into maki-roll magic, while nose-to-tail types relish the challenge of turning stinky offal into melt-in-your-mouth delicacies.

But enough about those guys. This contest is about you.

In this class, we share our favorite transformation techniques, but now, we want to know yours. What’s your favorite way to take something inexpensive, overripe, leftover—whatever—and turn it into a killer dish, condiment, beverage, or ingredient?

What will you win?

We’ll select the idea that inspires us the most, and our team of chefs will send the winner a big basket that’s full of hand-selected amazing goodies for your kitchen (a $500 value), sourced from our favorite Pike Place Market shops.

How do you enter?

There are two easy ways:

1. Send us a short video of yourself explaining your favorite transformative technique or recipe. You can demo it, draw it, or just talk about it—no real rules, just be you.

2. Send us two photos—a “before” shot of the sleazy ingredient in question, and a second “after” image that shows how you transformed it. Include a brief description of what you did.

CONTEST JUST EXTENDED! Send video or images to info@chefsteps.com with subject line Transformation by 11:59 PST on Tuesday, May 5. We’ll announce a winner as soon as we get through them all.

So go on, show us yours. We can’t wait to see it.

Official contest rules:
Void where prohibited. No purchase required. You must be over 18.