ironnut77: Giving a shout in the hope of sparking some more activity on here. Thank you Man Alive! for continuing to keep this forum on the Web, despite the shadows of the past activity. As I posted elsewhere, ICJ is not dead yet!
Mar 8, 2018 10:06:06 GMT -5
nylon: Many thanks, Chairman Mandy. I have archived your historic note at ironchef.org (The Iron Chef Exchange). Allez Cuisine!
May 29, 2016 0:53:28 GMT -5
tetsujin070561: okonomiyagi: This version of Battle Rice is from Pony Canyon VHS tapes, an official product of Fuji TV. So, it has been seen outside Japan, but not on USA television.
Dec 7, 2015 23:12:08 GMT -5
missteetheironchef Aug 9, 2006, 2:36pm » Appetizer: Tomato and Mozzarella Crostini 1 loaf French baguette sliced into 1/4 inch pieces One quarter cup olive oil 2 fresh tomatoes, sliced to fit on baguette slices One half cup shredded mozzarella cheese Fresh basil leaves
Brush olive oil on each slice, top with tomato slice and sprinkle with cheese. Place on a baking pan and broil for couple of minutes until cheese is bubbly. Remove and top with a fresh basil leaf and serve.
missteetheironchef Aug 24, 2006, 4:22pm » Appetizer: Quick Pickles
8 medium thinly sliced unpeeled cucumbers 2 cups thinly sliced onion 1 Tbsp. pickling salt 2 cups sugar 1 clove garlic, minced One eight cup chopped fresh dill 2 Tbsp. celery seed 2 Tbsp. mustard seed 1 cup cider vinegar
Combine cucumbers and salt in large bowl and let stand for 30 minutes. Drain cucumbers well, add all remaining ingredients and mix together. Pour mixture into clean, hot jars and cover with very tight fitting lids. Refrigerate at least overnight to allow the flavors to blend. The pickles can be stored for up to 3 months. Serve chilled.
The Skinny: Nothing that you can do to improve on this really.
missteetheironchef Sept 16, 2006, 1:04pm » Hot Crab Dip
1 pound backfin crabmeat 1 - 8 oz. package cream cheese, softened 1 clove garlic, minced 1 Tbsp. horseradish 8 oz. sour cream 1 Tbsp. lemon juice 1 tsp. Old Bay seasoning
Combine all ingredients in a large bowl and mix well. When ready to serve place in a chafing dish to keep the dip hot and serve with crackers or toast points. You should also go through the crabmeat by hand to remove any shell that may have been left behind by the pickers.
The Skinny: Use light cream cheese and sour cream.
missteetheironchef Sept 28, 2006, 11:05am » Hot Macadamia Dip
1 8-oz. package cream cheese, softened 4 oz sour cream 1 clove garlic, minced 1 Tbsp. green onions, chopped 1 tsp. prepared horseradish 1/2 cup macadamia nuts, chopped Salt and pepper to taste
Combine all ingredients together and mix well. Place in a baking dish and bake at 350 degrees for 15 minutes. Serve warm with assorted crackers or crusty bread.
The Skinny: Macadamia nuts are notorious for their high fat and calorie content. If you are watching the fat and calories you may want to take it easy on this dish. You should definitely use low fat cream cheese and sour cream.
missteetheironchef Oct 13, 2006, 3:14pm » Blue Cheese Ball
8 oz. blue cheese, crumbled 8 oz. cream cheese, softened 1 cup cheddar cheese, grated 8 oz. pineapple tidbits, drained One half tsp. seasoned salt 1 Tbsp. Worcestershire sauce 1 cup pecans, chopped 1 cup fresh parsley, minced
Combine all ingredients, except parsley in a bowl and mix well. Form into a ball shape and roll in minced parsley. Chill for 1 hour before serving with crackers.
The Skinny: Use light or low fat cheeses. You could probably skip the pecans also but they do add a nice crunch.
missteetheironchef Oct 20, 2006, 1:43pm » From Bravo's Top Chef 2
Baked Escargot in Shell
Ilan, the winner of the elimination challenge in episode one: Mystery Box Challenge
Ingredients: 14 escargots 6 artichokes 8 slices American cheese 1 bag cocktail peanuts 2 Idaho potatoes 8 cloves garlic 2 tbsp. butter 1 shallot 1 cup milk
Recipe: First, finely dice your shallot and garlic. Chop your artichoke finely. Then, in a simmering pan, add the shallot and garlic, escargot and artichokes. As they soften, add a quarter cup of finely chopped peanuts. Let the mixture brown and simmer while you move on to your cheesy potatoes. Put your potatoes on to boil. Meanwhile, in a saucepan bring the milk to low boil and add salt. Once the milk is boiling, add four of the cheese slices. Stir until the cheese is melted, then remove from heat. When the potatoes are tender, drain and place in a large bowl. Mash your potatoes, and as they start to get nice and fluffy, fold in the sautéed escargot mixture. Stuff the potato/escargot mixture into the shells of the escargot and place in the oven at 400 degrees for 15 minutes. While they are in the oven, return the saucepan with the milk and cheese to low heat. Add a little bit of butter, then add the garlic and the remaining four slices of cheese, stirring until the cheese melts. After 15 minutes, take the escargot out of the oven, and pour delicious, gooey cheese sauce on top. Serve piping hot.
missteetheironchef Oct 21, 2006, 10:26am » Jalapeno Chile Poppers
12 Pickled whole jalapeno peppers 4 oz. cream cheese, softened 4 oz. cheddar cheese, shredded 2 eggs 2 Tbsp. flour Two thirds cup breadcrumbs 1 tsp. garlic powder Pinch of salt One half tsp. paprika
Gently slice the stem tip off of each pepper and remove seeds and membranes from inside, reserving the stem tips. Combine cheeses together and place in a sealed plastic bag. Snip off the end of the bag and pipe the cheese inside each pepper. Place tip of each pepper back on the pepper. Beat eggs in a small bowl. In a separate bowl, combine flour, breadcrumbs, garlic powder, salt and paprika and stir. Dredge each pepper into egg mixture followed by breadcrumb mixture. Place peppers on a baking dish sprayed with cooking spray. Bake at 400 degrees for 15 minutes or until golden brown.
The Skinny: Use light cheeses and your favorite egg substitute.
This is an adaptation of a recipe I found on the internet. Dukkah is not a Zola original.
2 cups of roasted nuts. You can select from peanuts, pinenuts, macadamia nuts, almonds, cashews and hazelnuts. Your choice. My favorite is peanuts and cashews combined. You can choose your own mix.
1 Tbl of whole coriander seeds 1 Tbl of whole fennel seeds 1 Tbl of cumin (ground) one quarter cup of toasted sesame seeds 1 Tbl of crushed red pepper flakes one quarter tsp of paprika (try to use Smoked Spanish paprika or Red Hungarian) 1 Tbl of sea salt 2 tsp of coarse black pepper. 1 loaf of artisan bread. Can be French bread, sour dough or Italian one half cup (or more) of extra virgin olive oil. (They even make fully organic olive oils now)
Chop your 2 cups of roasted nuts in a food processor (or crush) until they are small pieces. Big breadcrumb-sized. Quarter inch or less is fine. Don't process too much or too fast or you'll end up with nut butter. Just use your pulse action.
In a saute pan put in your coriander seeds, fennel seeds, cumin, sesame seeds, red pepper flakes, and paprika. Heat them over medium heat with no oil just to toast them lightly. Sort of shake the pan so they don't sit in one place too long or they can burn. This will only take a few minutes. When you smell the aromas from the mixture you are just about ready to turn it off. Turn off to let cool.
Now add your salt and pepper to this mixture.
The seed mixture now needs to be ground up. You can't do this in a large food processor but one of the little processors will work pretty well. Or you can get out your mortar and pestle. Grind until fully mixed and the pods are broken up; especially the coriander pods or they will hurt when you get them stuck in your teeth.
Combine the seed mixture with the nuts. Stir thoroughly. You can store the dukkah mixture in your refrigerator--covered.
To serve: Cut the bread into one inch cubes (or so). Pour olive oil on a small plate or dish. Put a few tablespoons of dukkah on another small dish. People can help themselves to the dipping of the bread into the olive oil and then into the dukkah. Replenish the olive oil, bread and dukkah as needed.
In a large saucepan simmer white wine, garlic and Worcestershire sauce until warm but do not boil. Toss cheeses with cornstarch until coated. Add cheese gradually to wine mixture. Stir continuously until cheese melts. Serve by placing a toothpick in a French bread cube and dipping into cheese fondue. Use a fondue pot or other warming dish to keep the cheese nice and hot. We understand there is a chain of restaurants in this country that specialize in fondues of all kinds.
The Skinny: Use light cheeses.
Future Miss Iron Chef USA and Miss Universe Iron Chef