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Post by michiba on Apr 4, 2006 18:14:42 GMT -5
(No more sake for you until after the battle is over, Michiba-san) (lol)
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Post by mickster on Apr 4, 2006 18:23:46 GMT -5
(This dish is a summer delight which has a tropical theme: The salad is similar to a waldorf made with sliced red bananas, tart red apples, orange slices, and walnuts. The sauce is a blend if banana oil, pineapple juice and soy sauce which is poured over the salad. It is topped with currants, also accompanying the salad is a cold soup made with red banana cream in a cooked and cooled butternut squash shell. The meat of the squash has been mashed and the banana cream poured over it. On top is a sprinkling of caviar, baby shrimps and flakes of red pepper. The wine served with these dishes is a dry chenin blanc which helps keep the palet clean to get the full body of the soup. Please enjoy (bowing))
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Post by allezcuisine on Apr 4, 2006 21:16:13 GMT -5
(You guys are too funny) This dish...it's amazing, everything is wonderful. I can tell you put your hardest work in this dish, it's wonderful,.... really.
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Post by mickster on Apr 5, 2006 11:43:42 GMT -5
(Thank you (bow))
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Post by missteetheironchef on Apr 5, 2006 14:51:27 GMT -5
Misstee (This is going soo well with the Iron Chefs)
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Post by michiba on Apr 5, 2006 14:52:32 GMT -5
(takes a bow)
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Post by Man Alive! on Apr 5, 2006 16:20:50 GMT -5
Kurimoto: This dish is just fabulous. The flavors just blend together in my mouth. This is just one more reason you guys ARE the Iron Chefs.
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Post by allezcuisine on Apr 5, 2006 16:24:44 GMT -5
post ---------------------------------- Michiba, you changed your name? ----------------------------------- end
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Post by mickster on Apr 5, 2006 16:28:03 GMT -5
(Thank you, Kurimoto-san (bowing))
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Post by Man Alive! on Apr 5, 2006 16:28:33 GMT -5
Post ----------------------- Yeah, he did. He changed it to his Iron Fans name: Sephiroth. Back to the RPG please. ---------------------- End
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Post by mickster on Apr 5, 2006 16:57:42 GMT -5
(This next dish is also in keeping with a tropical flavor from the south of France, this is our version of "surf-n-turf". Red banana stuffed Grouper and red banana batter grilled pork medallons. I started with a red grouper (a beautiful fish that lives in very deep water whose meat is thick, flaky and moist. It eats lobsters, squid, shrimp, etc., removed the insides, and then filled it with a mixture of mashed red bananas, shredded coconut, sliced spring onions, chopped garlic, lime juice and whole scallops. The fish is then rubbed on the outside with a mild curry and avacado paste, then wrapped in red banana leaves and roasted over an open fire until perfectly cooked. The sauce which tops off the Grouper is made with a blend of red bananas, mangos, and mayonaise, salt and pepper. The pork medallons have been dipped in mashed red bananas, beaten eggs and lemon juice, then dipped in crispy fried red banana flour and grilled until done. For this dish I've selected a light bodied red wine from the Champagne region of France. Please, enjoy
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Post by Man Alive! on Apr 5, 2006 17:06:37 GMT -5
Dreyfuss: Wow, this dish is simply fantastic. I could eat this all day...
Kaga: As could I. It's a masterpiece.
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Post by mickster on Apr 5, 2006 17:16:40 GMT -5
(Purrrr(bows))
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Post by allezcuisine on Apr 5, 2006 17:19:23 GMT -5
This dish...everything about it...it's just wonderful, you used the theme the best in this dish, better than any dish I've tasted today, this is a masterpeice.
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Post by michiba on Apr 5, 2006 17:21:33 GMT -5
Michiba: "ok Hirano-san, here is some more of that 10000000 yen sake" *Michiba-San hands hirano san an extra jug of expensive sake*
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