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Posts tagged “winner

Final Bout

Final Bout © Andor (10)

ClubFR came up with a truly great event, which promises to be the continent’s most beloved annual drift spectacle. Teams from coast to coast, north to south, gathered in a small town in rural Wisconsin. Unlike most drift events, this was a battle of teams, as opposed to individual drivers. The stage was set at My favorite track, USA International Raceway, known to most as UsaIR. A hilly, winding cart track located just outside of the town of Shawano. To those of us from the midwest drifting comunity, this place is also called the rollercoaster of love. Now, the love has been shared with a selection of crews from far beyond our region. I hope they all enjoyed it and come back for more next year!

Final Bout © Andor (8)

Never have I seen enough people to be called a crowd of spectators at this track, until now. They certainly got to see what they came for. Two days of tire shredding, wall riding and relentless attempts to get right up on the door of each other, the drivers in attendance left nothing on the table. The judges for the event were three heavy hitters, though one is more a regional legend, they were a good choice of respectable drifters. They narrowed down the field to four teams and after another run from each, made the verdict. Fourth place was taken by ShaDynasty, a crew from Washington State. In My opinion, the cars driven by these guys were the most interesting collection there. Third place was handed to regional heavy weights, Risky Devil, from Chicago. Second place went to the Hot Boyz, hailing from Alberta, Canada. They were outshining just about everyone on the first day, but a concrete barrier decided to intervene and change things up. The winners of the first annual Final Bout, team drift battle? High Fade, also from the Chicago area. They were very consistent all weekend. It looked to Me like they had been practicing team driving more than anyone else. Before launching for each run, the lead car would rev it’s engine twice and wait. The last car in line would then rev it’s engine once, signalling everyone was ready and off they went. Most of the crews ended up spreading out during their runs, but High Fade stayed together every time. Some may argue otherwise, but these guys earned the win for sure!

I was not on the media roster for this event, so this is not a complete coverage kind of post. In fact I spent half of the weekend working the entry gate, so I did miss an awful lot of the action. However, for Me, there is no such thing as going on a road trip and not taking a ton of pictures. Happily, the ClubFR family are friends of mine, so they thanked Me for helping out and let Me go do My photo geek thing for a while. Phill, Maggie, Simba, Ilia and the rest of the crew, thanks a bunch for coming up with the idea for this event and making it into reality! I had a great time and I’ll see You when I see You, hopefully that will be soon.

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Bacon & Baby Lima Beans in Spiced Porky Soup

Bacon & Baby Lima Beans in Spiced Porky Soup (1)

I am in love with this soup! Layers of porky flavor make it a delight to devour. I originally intended to make a bacon and bak choi soup, but instead I used what was in My freezer. Thus stumbling upon this lovely combination. Baby lima beans add a great texture and are perfect for reducing the spicy impact on Your taste buds. Obviously, bacon adds to almost any meal, but by cooking it in different ways, bacon can take things to the next level. I have been playing with different methods of cooking it for quite some time. Treating a pack of standard, sliced bacon as a single piece of meat is the key to this dish.

Soup takes time to make. It is very easy, since You can ignore it most of the time, but it’s a long process. 3 hours of simmering on the stove seems to be the minimum for getting all of the flavor and nutrients out of the ingredients. Simmering for 4 to 6 hours before reducing has yielded the best soup stock for Me. Be sure not to reduce too far, the general rule is that You want to cook it down by half. You don’t want to end up with soup concentrate. Making this soup is a two part recipe. First, one must make the stock that provides the base flavors. Then, You fry Your bacon and finish the soup with spices. I tend to make stock half, to three quarters of a gallon at a time, since the largest pot in My kitchen is 8 quarts. Storing any that is not being used right away in the freezer for later. It will last about a month in the freezer, so You can save time and make the stock well before the day You intend actually to serve the soup.

Bacon & Baby Lima Beans in Spiced Porky Soup (2)

Supplies Needed: TWO 8 quart stock pots(the second is for straining), a decent sized strainer and a skillet for frying.

~For the Stock~

Ingredients:

2lbs Ham Shanks, or the bone of a mostly eaten ham

3 large Carrots, cut in half, or thirds

2 large Onions, halved

half a bushel of Celery

half a bulb of Garlic

2 Bay Leaves

1.5 to 2 gallons of Water(as much as can be fit into the pot with the other ingredients)

Andor's Porky Soup Stock © Andor

To Cook:

Put all the above ingredients in a stock pot, adding as much water as possible(1.5 to 2 inches from the top of the pot). You don’t want to boil it, set the burner to whatever setting You need to keep it simmering. Continue simmering for 4 or more hours. Then, strain the ingredients from the liquid, pressing as much of the broth out of them as possible. Discard the solids(eat the meat, if there is any) and return the liquid to the stove. Now You want to bring it to a boil and continue until the soup has been reduced to about half of the post-straining quantity. You don’t want a full rolling boil, with a foamy top. A ‘low boiling’ is ideal, constant large bubbling is what You want to see. Once reduced, let cool and place in the fridge over night. When it’s nice and cold, remove the fat that has solidified on the top. Now proceed to the next part of the recipe, or put it in containers and freeze.

~Finishing the Soup~

Ingredients:

1 tbsp Cajun Spice blend

A 1.5 to 2 inch wide slice of the Bacon slab and half a cup or more of Baby Lima Beans per person

1 tsp freshly ground Peppercorns(multi-color medley is best for this)

Salt to taste

Slow Cooking Sliced Bacon © Andor

To Cook:

Over medium-low, or even low heat, start frying the bacon, spreading the pepper evenly on the top and bottom. It is best to slow cook, flipping every 5 to 10 minutes. You want to keep the temperature low, so You don’t burn the outsides before the center has been cooked. This should take 45 minutes to an hour. You may also have a hard time keeping the bacon from splitting apart, I suggest using a tongs for flipping, so You can hold each piece together as You maneuver them around. Once the bacon is ALMOST cooked through, heat Your soup stock on high. Once the soup starts to boil, add the baby lima beans, cajun spice and salt and reduce to medium heat, stirring occasionally. At the same time, turn the burner for the bacon to medium-high and fry until the outer edges are nice and crispy(burnt is ok too), then remove from the pan, placing on a towel to pull out the excess grease. Make sure the beans are cooked to Your liking and turn off the burner. Ladle the soup and beans into bowls and place a chunk of bacon on top. Serve hot!

Notes:

I have only served this when also making other dishes. I’ve never tried it as a stand alone meal, it’s a great fit for multi-course dinners.

Cooking sliced bacon in this manor provides a unique texture, similar to tender un-sliced meat. Half pound slabs cook up quite well, but are hard to slice afterwords without breaking it all apart. I prefer Corn King brand bacon. You may laugh, or turn Your nose to the sky, but the brine and smoking process they use produces a superior tasting grease. I use bacon grease instead of cooking oil in most of My cooking, so such things matter to Me. Yes, I am telling You that a mass produced product of Iowan factory-made bacon is better than bacon from a quality butcher shop!

Baby lima beans are really tender inside. If You are substituting regular lima beans, You will want to boil/steam them with water and add to the soup when plating. Otherwise they will be tough and meaty in texture.

This soup is very barbecue friendly. I saved 15 bones from pork spare ribs that I had smoked, added them, burnt edges, sauce and all, instead of the ham. It was delicious! I was unsure about how the charred ends and the messy, sweet remnants of bbq sauce would affect the flavor, but it came out really good. The only burnt parts were maybe half an inch at the tip of each bone.  The soup lacked the hammy flavor and aroma, but was instead smelling like a barbequed bowl of goodness. I admit to also using one head of bak choi in place of the carrots that time too. The spice blend really helps this soup fit in to a barbecue menu as well. The spiciness just invites one to eat more sweet, savory, saucy ribs.

I have also found the broth, which is the soup after straining, but before reducing, is very good for sauces. 1 cup of broth, 2 tbsp soy sauce, 3 tbsp minced fresh ginger, some garlic and a splash of chili powder made for a delicious thick sauced stir-fry.

Bacon & Baby Lima Beans in Spiced Porky Soup (3)