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Post by mickster on Jan 24, 2007 19:33:48 GMT -5
Ohta - Scquie-san, both the chefs are picking up the pace now. So far in this battle I haven't seen the two chefs doing anything similar so it's for sure the tasting panel will be getting a wide and tasty variety of dishes for judging.
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Post by Man Alive! on Jan 24, 2007 20:59:41 GMT -5
Fukui: They sure will, Ohta! Boy, it sure smells great in here, doesn't it?
20 MINUTES TO GO!
Fukui: And now there's only twenty minutes left in the battle! The heat is on!
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Post by Arrianna on Jan 24, 2007 22:18:15 GMT -5
*Akane places the cannoli wrapped in turkey tenders in the deep fryer.*
Himura Akane: (to chef Aoi) How is the Gratiné and glazing going?
Chef Aoi: They should both be another 5 minutes.
Himura Akane: Good. It's time to strain the turkey broth. I'll keep an eye on them while you do it.
*Akane slices the boiled turkey sausages on the diagonal, adds them to a hot pan, and drizzles in a little truffle oil.
Himura Akane: (to chef Ken) Turn those as soon as they brown.
*Akane removes the turkey tenders from the oil, puts the next batch in, and gives the tempura a stir. She blots the turkey & ham roulades dry. Then removing the second batch of tenders she begins dipping the roulades in the tempura batter and slipping them into the deep fryer.*
Chef Aoi: The broth is strained and on the stove.
Himura Akane: Thank you. Finish up the Gratiné and glazing. It looks like the glazed ham is ready to come out already.
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Post by achen on Jan 25, 2007 11:53:40 GMT -5
Kanoh: Turkey cannolis? I'm wondering if this will be savory or sweet.
Hattori: My guess would be that this is part of a dessert. I think that the green tea iceream would be piped into the the cannoli and studded with the candied meat? The Gratiné is going to be a great addition to the roulades as the main course. The soup/stew will be a great opener with the salad. But I wonder if the challenger's dishes will be to heavy for the tasting panel. All these dishes would be torture for the panel if it is heavy as it seems. Today's theme ingredients seem to make rather heavy dishes. The Iron Chef's dishes are also rather a bit heavy. Good luck to the tasting panel.
Kanoh: I rather like some hearty dishes this time of year. The challenger's dishes are exciting my senses to a very high degree. I just hope the dishes live up to my expectations and considering Himura's praise of his wife's cooking. Maybe a match between the both of them today?
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Post by Man Alive! on Jan 25, 2007 17:17:26 GMT -5
Fukui: Sanji versus his wife? I think that battle would be too fierce for Kitchen Stadium!
15 MINUTES TO GO!
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Post by Sanji Himura on Jan 25, 2007 17:48:24 GMT -5
Sorry, Kanoh-san, but I'm preparing to do battle against a much bigger foe, besides it might ruin my marrage if I let my ego get the best of me.
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Post by Arrianna on Jan 25, 2007 17:48:33 GMT -5
*Chef Aoi spoons the finished ice cream into a bowl and Akane stops to check the flavor.*
Himura Akane: Good, get that in the freezer and paint the outside of the turkey cannoli's with the dark chocolate.
(to chef Ken) How are the skewers comming?
Chef Ken: Just finished, and the sausages are finished as well.
Himura Akane: Good, add the Shrimp, Shitake's, and ginko nuts into the broth on the stove. After that make sure the Saitomo is ready to go in the soup.
*Akane goes to the back and comes back with another armful.*
Himura Akane: Lets see, plates.
*Akane starts collecting white plates in 4 different shapes and brings them to the front.*
(to chef Ken) Lets start plating the soup. We can add the broth at the very end.
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Post by mickster on Jan 25, 2007 18:15:08 GMT -5
Ohta -Kooie-san, the ingredients Himura-san has gathered are whitefish caviar, which is the color of apricots, some gorgorzola cheese, microgreens, white truffles, aged basalmic vinegar, which should have a sweetness to it, and some white chocolate. Quite a combination, huh? Lets see what happens with that.
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Post by achen on Jan 25, 2007 19:22:28 GMT -5
Hattori: Whitefish caviar huh. She will be using this as a garnish. The eggs are grainy and are have a firm texture making it crunchy. They are mild tasting and pleasant on the tongue. The whitefish caviar just pops when eaten. The caviar is usually favor with different flavors but we are lucky today that we have some that are unflavored. The Chairman with his power was able to get some today that was unflavored.
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Post by allezcuisine on Jan 25, 2007 20:29:54 GMT -5
*Sakai adds truffles to the biscuit mixture, then pops them in the oven*
*Sakai is gathering fresh mint, ice, sugar, and mint liquor*
*Sakai places all the ingredients into the blender*
Sakai: We'll blend this at the 5 minute mark.
*Sakai places the mix in the refrigerator*
*Sakai begins to coat the fried rice balls with panko, parsley, and parmesan cheese*
Sakai: Begin to cook the pecan-crusted turkey breast, Chef.
Sous Chef Ni: On it.
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Post by mickster on Jan 25, 2007 21:09:01 GMT -5
Ohta - Sakai-san, what's with the minty ingredients in the blender? Really sounds good. Will it be for pouring over something, or for drinking?
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Post by achen on Jan 25, 2007 21:30:51 GMT -5
Kanoh: Oh an aperitif. Harano-san would have loved this. I wonder if the Iron Chef can fully cook the turkey breast in the last fifteen minutes.
Hattori: I think he could just pull it off. It will be close but this is the Iron Chef after all.
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Post by Man Alive! on Jan 26, 2007 8:17:35 GMT -5
Fukui: Yeah, never underestimate the Iron Chef, Doc!
10 MINUTES TO GO!
Fukui: This is it! The final ten minutes of the battle! Doc, do you think the Challenger will finish all of her dishes today?
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Post by achen on Jan 26, 2007 9:26:30 GMT -5
Hattori: The challenger looks like she just has to plate up her dishes. Most of the cooking looks to be done and plating and final touches are the only things that are needed to be done. I think the Iron Chef is going to bring this down to the wire like most of the Iron Chefs.
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Post by Arrianna on Jan 26, 2007 10:24:31 GMT -5
*Akane places the grilled mochi in the center of each of the soup bowls as chef Ken strains the soup one last time and sets the ingredients to the side. The saitomo, ginko nuts, and and shitake's are piled on top of the mochi. One of each Yakitori skewer (miso turkey, wasabi & mirin ham, Umeshu sugar glazed ham) is speared into the mochi and stood up in a tripod in the middle. Three shrimp are leaned up around the Yakitori and the mitsuba knots, julienned diakon, and crispy turkey skin strips are sprinkled around the dish.*
Himura Akane: Good. Keep the broth warm and pour it over at the last minute. Get the Gratiné.
*Chef Ken brings over the Gratiné plates. The Turkey sausages sautéd in truffle oil and the caramalized apples are arranged in the middle. They are then topped with microgreens, drizzled with aged aged basalmic vinegar, and some white truffles are are sliced over the top.*
Himura Akane: Good. Now for the appetizers. (to chef Ken) Get the shiso sauce and the roulades.
(to chef Aoi) How is the chocolate coming?
Chef Aoi: I just finished with the cannoli's.
Himura Akane: Good. Set them by the shiso triangles and start shaving the white chocolate.
Chef Ken: The shiso sauce.
Himura Akane: Thank you. Please slice the ends off the roulades and cut them into 5 pieces.
*Akane takes a wide brush and dipping it in the shiso sauce brushes it down the center of a long, white, rectangular plate. Chef Ken brings over the roulade rounds and Akane lines them down the center of the brush mark, cut sides up. The caviar is opened and a small amount is spooned on top of each roulade round.*
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