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Post by missteetheironchef on Jul 6, 2007 12:06:29 GMT -5
Sakai: Alright everybody... let's plate up...all food in the plates....my soup in the fancy cups with my crostini on the side....my beef wellington and noodles a bowls...my slaw in clear plates....and chicken dish in the platter...we only have 10 minutes....let's surprise everybody with the truffle ice cream I made earlier before the show! (As the chefs plate up their dishes, Sakai got a surprise dessert made up perfectly to end the meal, vanilla truffle ice cream with crushed pistachios, hot fudge, whipped cream and cherries. The ice cream contains, vanilla beans, vanilla extract, whole fat cream and sugar and butter and salt mixed with black truffles. Freezed and churned earlier!)
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Post by ironchefcanadian on Jul 6, 2007 12:40:08 GMT -5
Hattori: "Before the show? I'd have to check the rules, but I don't think the panel's allowed to score that truffle ice cream if it wasn't made during the hour."
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Post by missteetheironchef on Jul 6, 2007 12:51:21 GMT -5
Sakai: Sorry that won't count then, I save some for later...when I get home!
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Post by Man Alive! on Jul 6, 2007 14:42:32 GMT -5
Fukui: Well, Sakai-san, you could always serve ME some ice cream- I'm not on the panel!
5 MINUTES TO GO!
Fukui: This is it, everyone- the final stretch. Plating must be completed within five minutes on both sides of Kitchen Stadium!
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Post by Arrianna on Jul 6, 2007 17:14:22 GMT -5
*Chef Quan and the sous chefs work frantically to get each of the pates finished in the last 5 minutes. Chef Quan checks each of the seafood plates individually cleaning the edges.*
Chef Quan: (to chef Otonashi) Don't forget to drizzle the truffle butter from the pan over the Scallops.
*Chef Nakamura brings the last of the Kiev's over and begins plating them with the cheese sauce like the first one.
Chef Quan drizzles the white chocolate over the remaining custard flans and tops them with the white chocolate truffles and lemon zest. He counts the dishes and as the count down begins finishes topping the Kiev's with the microgreens tossed with truffle oil.*
Chef Quan: One, two, three, four, all complete. Done.
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Post by missteetheironchef on Jul 7, 2007 13:03:34 GMT -5
Sakai-san: Alright, everything's finished, guess the ice cream will come home to me...Aji, Juni, and bottle of red wine please, let's celebrate the early finished!
Post----- Geez, truffles are hard to cook with... End Post-----
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Post by Man Alive! on Jul 7, 2007 14:10:42 GMT -5
1 MINUTE TO GO!
Fukui: This is it, the one minute mark! Usually, both chefs are scrambling to finish their plating at this point, but it looks like the action has actually tapered down on both sides of Kitchen Stadium! Incredible!
30 SECONDS TO GO!
Fukui: Today, Iron Chef Sakai was challenged by Chef Quan in the truffle battle. Both chefs pulled off some amazing dishes today, and we saw some of the most heated action Kitchen Stadium has ever seen!
10 SECONDS TO GO!
Fukui: But plating is done, and both chefs hope to find favor with the flavors of their dishes in the upcoming tasting with our judges.
5 SECONDS!
Fukui: And it looks like the truffle battle is...
3! 2! 1!
Fukui: OVA!
*The Gong of Fate sounds, and the battle ends*
Post ------------- Great battle! Both chefs need to PM me their list of dishes with descriptions ASAP. ------------- End
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Post by Man Alive! on Jul 9, 2007 15:58:00 GMT -5
PRESENTATION Fukui: The challenger made four dishes today. We begin with Seafood Trio, a threesome of truffle seafood dishes served with a black truffle Remoulade. First is Blackened Scallops and Truffles. Fresh scallops were stuffed with thin slices of black truffles, dusted with Chef Quan's custom Cajun Seasoning, and then blackened in truffle butter. The crusted scallops were drizzled with the browned truffle butter from the pan to finish off this appetizer. Second is the Crab and Truffle Stuffed Mushrooms. Grilled crimini mushrooms are stuffed with a mixture of crab meat saute'd with shallots in truffle butter and tossed with sour cream, flakes of black truffle, Tabasco sauce, and fresh lemon juice. The entire dish was then carmalized under the broiler for a sweet touch to this savory and slightly tart dish. The third and last appetizer is Crawfish and Shrimp Balls. Chopped crawfish and shrimp meat was mixed with shredded potatoes, scallions, red bell pepper, and small amounts of celery, black truffles, and Chef Quan's Cajun seasoning. Rolled in Panko and deep fried these seafood balls go perfectly with the Truffle Remoulade. The next dish is Turducken Kiev: A completely new take on two separate classics. The Cajun Turducken, a chicken stuffed in a duck stuffed in a turkey has been reinvented in this high class Kiev. The first thing the panel will notice is the scent of truffles from the truffle oil the microgreen garnish was tossed lightly in. This Kiev, breaded in panko and deep fried, has a layer of truffle butter added between the turkey and chicken. Duck foie gras that was pre-saute'd in more truffle butter was chosen for the center. Sliced through to serve the truffle butter, along with the juices of the meats, creates it's own sauce made even richer by the by the sauce the Kiev is served on. The rich cheese and truffle sauce is made with cream, a mild Gruyère, Parmesan, and white truffles. After that comes Crawfish & White Truffle Etouffee': A dish that has a different version for every cook that makes it has been reinvented to showcase the flavor and aroma of white truffles. Clarified butter and crawfish fat was used to saute bellpeppers, celery, and onions, the Holy Trinity of Cajun cuisine. Salt and flour were added and a rich white sauce made through a long simmer. Crawfish and white truffles added toward the end add both their flavor and aroma to the Etouffee'. Served in clay bowls over Truffle rice, the rice was cooked ahead of time and added to the preheated clay pots so the edges could carmalize and fill the clay pots with their aroma. The final dish is Medieval Custard Tart: A savory flan that harks back to medieval times with a truffle twist. A traditional custard seasoned with the holiday spices of cinnamon and nutmeg, saffron and white truffles were simmered in to add additional richness. Served on a puff pastry and drizzled with white chocolate this crustless custard is topped with lemon zest and white truffle flakes dipped in white chocolate. A sweet ending to this rich and savory meal. Iron Chef Sakai also made four dishes. First is Truffle-Infused French Onion Soup…a soup made out of fresh bay leaves, some butter, some nice red wine mixed with flour. The beef stock and olive oil mixes great with thyme sprigs along with truffle infused pecorino cheese. Shaved truffles are on top for garnish. The soup goes well with a side of French bread crostini made with truffle spread made out of chicken livers, garlic and truffles with a hint of brandy and lemon juice and other great seasonings. Next is Truffle Cole Slaw…another great appetizer. The cabbage shredded finely along with diced apples and chopped scallions and it’s combined with fresh truffles and sour cream. Third is Truffle Beef Wellington…the main dish with addition to the truffle oil. This fine dish made out of sliced Kobe beef and onions, ham and mushrooms all in truffle oil and pastry. The cream is made with whole milk and butter to achieve the consistency. The Wellington will be bedded in hot noodles. Last is Rotisserie Truffle Crusted Chicken with Rice, the grand finale. This dish is made in a roux and chicken stock and it’s loaded with carrots, shiitake mushrooms, potatoes, sweet onions, kelp and broccoli with cooked rice. Fukui: Today, Chef Quan Li Abel came to Kitchen Stadium to take on Iron Chef French Hiroyuki Sakai. The theme ingredient today was a true delicacy- Truffles! The challenger created four dishes, and the Iron Chef created a foursome of his own. TASTING Fukui: And now for the moment of truth, tasting and judgment. On the panel today are former Lower House member Shinichiro Kurimoto, screenwriter and song writer Yasushi Akimoto, and photographer Tenmei Kanoh. First up are the dishes of Challenger Quan.
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Post by Arrianna on Jul 10, 2007 11:28:58 GMT -5
Post---------------- We begin with Seafood Trio, a threesome of truffle seafood dishes served with a black truffle Remoulade. First is Blackened Scallops and Truffles. Fresh scallops were stuffed with thin slices of black truffles, dusted with Chef Quan's custom Cajun Seasoning, and then blackened in truffle butter. The crusted scallops were drizzled with the browned truffle butter from the pan to finish off this appetizer. Second is the Crab and Truffle Stuffed Mushrooms. Grilled crimini mushrooms are stuffed with a mixture of crab meat saute'd with shallots in truffle butter and tossed with sour cream, flakes of black truffle, Tabasco sauce, and fresh lemon juice. The entire dish was then carmalized under the broiler for a sweet touch to this savory and slightly tart dish. The third and last appetizer is Crawfish and Shrimp Balls. Chopped crawfish and shrimp meat was mixed with shredded potatoes, scallions, red bell pepper, and small amounts of celery, black truffles, and Chef Quan's Cajun seasoning. Rolled in Panko and deep fried these seafood balls go perfectly with the Truffle Remoulade. End Post----------------- Chef Quan: When I saw the secret ingredient I was a little lost. While I have cooked with truffles many times while I worked in France truffles are never used in Cajun cooking. Then I remembered 3 keys to cooking with truffles; butter, cream, and seafood. I did my best to apply those to make new dishes with a Cajun style to them. I wanted to bring out those three things right off the start with my first dish so I made a seafood trio for the appetizers. The first is the scallops. I felt the scallops would be the perfect way to show off the flavor of the truffle butter we made. Also the blackening is made with my own spice mix and should go well with the rich butter. Next is the stuffed mushrooms. The stuffing also has a little truffle butter with it but it is also tossed with sour cream that was then carmalized under the broiler to bring out the sweetness and compliment the truffles in the stuffing. Last is the seafood balls. I felt that the truffles would go especially well with crawfish and shrimp. Also the truffle remoulade sauce for dipping them in has just a little hot sauce in it to add depth.
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Post by achen on Jul 11, 2007 18:11:57 GMT -5
Akimoto: This appetizer is very good. The slight blackening of the scallops brings out the savoriness of the spice mix and sweetens the truffle a bit. The rich truffle butter goes extremely well with all of the individual dishes here. But the amount of truffle is low with the scallops. While the other two have good amounts of truffle. In these dishes though, the truffle acts like a secret spice. The mushrooms are not my favorite. I think it might have been the sour cream. Overall a very good dish.
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Post by allezcuisine on Jul 11, 2007 20:00:20 GMT -5
Kurimoto: Mmm. This is wonderful. All three of these appetizers were good, but I like the crab and mushroom one best. What a nice opening.
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Post by Sanji Himura on Jul 11, 2007 22:32:35 GMT -5
Kanoh: Overall, the dish is good, but as Akimoto-san pointed out, the truffle is lost here with the scallops. But since we are grading on the dish itself, and not it's individual parts, the dish is very good.
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Post by Arrianna on Jul 12, 2007 12:27:35 GMT -5
Post---------------------- The next dish is Turducken Kiev: A completely new take on two separate classics. The Cajun Turducken, a chicken stuffed in a duck stuffed in a turkey has been reinvented in this high class Kiev. The first thing the panel will notice is the scent of truffles from the truffle oil the microgreen garnish was tossed lightly in. This Kiev, breaded in panko and deep fried, has a layer of truffle butter added between the turkey and chicken. Duck foie gras that was pre-saute'd in more truffle butter was chosen for the center. Sliced through to serve the truffle butter, along with the juices of the meats, creates it's own sauce made even richer by the by the sauce the Kiev is served on. The rich cheese and truffle sauce is made with cream, a mild Gruyère, Parmesan, and white truffles. End Post------------------ Chef Quan: Here the truffles are in the truffle butter between the turkey and chicken breast and the foie gras saute. The sauce is also a truffle cheese sauce. It was my intention to make an elegant dish that could support a strong truffle flavor without overwhelming the other ingredients. Adding the truffle oil to the microgreens also brings the aroma of truffles to the dish that may have otherwise been masked while the microgreens themselves add a nice texture. Please enjoy.
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Post by allezcuisine on Jul 12, 2007 16:23:44 GMT -5
Kurimoto: Excellent. This sauce is outstanding. It compliments the dish perfectly. *Tastes dish again* You know, when I think of Cajun cooking, the thought of a dish like this doesn't even cross my mind. I am impressed.
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Post by achen on Jul 12, 2007 19:51:32 GMT -5
Akimoto: Again this is a very good dish. The truffle stands out in this dish. It helps shape this dish. I would give this dish an eight out of ten. But the only downside of this dish the the use of too much fat. The fat duck, the butter and frying alone would have been great. But the cheese sauce makes this dish greasy and extremely heavy. The micro greens would have been also been better if some type of citrus or acid was added. Don't get me wrong, I like fat especially with truffle, but this dish would be unbearably heavy for people that don't like this kind of dish. Sorry. *Slightly bows his head to the challenger.*
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