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Post by ironchefcanadian on Jun 20, 2007 12:05:17 GMT -5
Hattori: "Looks like the challenger's beginning preparations for a dessert dish. And I guess I got it wrong on the puff pastry being a sealant. Strike one, sorry guys."
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Post by missteetheironchef on Jun 20, 2007 12:23:36 GMT -5
Sakai-san: I have too many onions, I'm thinking of a truffle infused french onion soup...Aji, are you and Juni finished with that wellington? I need you two to get some fresh bay leaves, some butter, some nice red wine, some real authentic flour. I got the beef stock out the fridge, oh yeah I need some thyme sprigs, tied in cotton strings. Salt and pepper to taste. I got some evoo (extra-virgin olive oil), truffle infused pecorino cheese oughta be nice. Juni, you cut me some french baguettes. I need to you do a nice truffle butter spread for bread. Yes, a big pot and some little bowls too!
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Post by Man Alive! on Jun 20, 2007 15:15:40 GMT -5
Fukui: There's a lot of commotion over on the Iron Chef's side of Kitchen Stadium! Usually, Sakai-san is not so vocal during battle. Ohta, do us a favor and see what's going on over there, will you?
20 MINUTES HAVE ELAPSED!
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Post by allezcuisine on Jun 21, 2007 10:51:57 GMT -5
Ohta: Squeezan! I'm here with Iron Chef Sakai. Thank you, Iron Chef, for talking with me today. How's the battle going so far? Is everything going as planned? You seem very enthusiastic today, any particular reason why?
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Post by Arrianna on Jun 21, 2007 11:56:01 GMT -5
*Chef Quan finishes adding the white chocolate to the double boiler and nods as chef Nakamura places the bowl of shredded potatoes next to him.*
Chef Quan: (to chef Nakamura) Saute the shallots with some of the truffle butter. Once they're carmalized add the crab and cook it briefly.
*Chef Quan stirs the heavy pot again. Breaking an egg into a bowl he beats it briefly then adds the chopped crawfish and shrimp, scallions, red bell peppers, celery, and some of his Cajun spices. Chef Quan drains the potatoes well and adds it to the bowl then shaves in some black truffles as well and mixes everything with his hands.*
Chef Otonashi: The mushrooms chef.
Chef Quan: Good, *hands chef Otonashi the bowl* shape these into balls. So big, at least 18 of them, and roll them in Panko.
*Chef Quan begins slicing both white and black truffles thinly.*
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Post by ironchefcanadian on Jun 21, 2007 12:53:57 GMT -5
Hattori: "Oh, I see. It looks like Chef Quan's making fishcakes, and with panko or Japanese breadcrumbs, he'll either pan-fry or deep-fry them. The truffles should really bring out the sweetness in the seafood he's using, without being overwhelmed by his Cajun spices."
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Post by achen on Jun 21, 2007 18:18:06 GMT -5
Akimoto: I wonder. A truffle custard dessert. I wonder what that would taste like? I just wondering though how the truffles would be starring in this dish? I see the sweetness in the seafood aspect but the truffle seems to play second fiddle. I hope the truffle in a sauce will highlight the truffle more.
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Post by missteetheironchef on Jun 22, 2007 12:17:26 GMT -5
Sakai-san: well, i'm in good spirits today, thank you! (laughs)
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Post by Man Alive! on Jun 22, 2007 13:03:30 GMT -5
25 MINUTES HAVE ELAPSED!
Fukui: We've almost reached the half-way mark, folks! At this point, Doc, do you see any particular dishes coming together yet on either side of Kitchen Stadium?
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Post by Arrianna on Jun 22, 2007 14:18:08 GMT -5
*Chef Quan takes half of the black truffles and places them in a bowl then covers them in Olive Oil. Placing the bowl to the side he takes the shallots and crab from chef Nakamura.*
Chef Quan: (to chef Nakamura) Start the cheese sauce. Gruyere & Parmesan with white truffles. Easy on the cheese, we don't want to overwhelm the truffles. Cream not milk.
(to chef Otonashi) *checking the crawfish and shrimp balls* Those look good. I want the Scallops stuffed with the remaining slices of black truffles.
*Chef Quan moves the crab and shallots into a bowl and tosses it with a little sour cream, lemon juice, hot sauce, and some shavings of black truffles. Then, taking the now cooled grilled Crimini, stuffs the top with the crab.*
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Post by ironchefcanadian on Jun 23, 2007 9:11:41 GMT -5
Hattori: "We're definitely seeing a seafood theme emerging on the challenger's side; he seems to have at least two dishes with seafood, the cakes or crayfish and shrimp balls, and the crab-stuffed crimini mushrooms -- and those are very big mushrooms he's got there. Crimini are immature portobello mushrooms, with a very meaty flavor; the truffles that are in the crab should -- um -- 'find favor with the flavor' of the mushrooms quite nicely."
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Post by achen on Jun 23, 2007 15:36:36 GMT -5
Akimoto: Very well said. (Chuckling) Hattori-san would you say the crimini mushrooms would help amplify the strength of the truffle? I'm wondering if the cheese cake might be for cheese cake and if it is would it be the savory kind.
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Post by Man Alive! on Jun 23, 2007 16:37:26 GMT -5
Hattori: "We're definitely seeing a seafood theme emerging on the challenger's side; he seems to have at least two dishes with seafood, the cakes or crayfish and shrimp balls, and the crab-stuffed crimini mushrooms -- and those are very big mushrooms he's got there. Crimini are immature portobello mushrooms, with a very meaty flavor; the truffles that are in the crab should -- um -- 'find favor with the flavor' of the mushrooms quite nicely." Fukui: Man alive, Doc, you've been sitting next to me for too long!
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Post by ironchefcanadian on Jun 23, 2007 22:01:38 GMT -5
Hattori: "I don't see any cream cheese out on the challenger's side, Akimoto-san, so it's hard to say if the cheesecake pans are for that particular form of dessert. He might break it out later, though. Right now, however, that is a very nice cheese sauce he's come up with to highlight the truffles -- gruyere and parmesan are nice, mild flavors that should highlight the truffles easily, and that sauce could easily go with any seafood dish."
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Post by missteetheironchef on Jun 25, 2007 11:39:54 GMT -5
Sakai to Chefs Aji and Juni: How about a chicken dish, a rotisserie truffle crusted chicken, with lots of veggies, carrots, shiitake mushrooms, potatoes, sweet onions, kelp and broccoli. Let's get to work. Everything else is on the oven.
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