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Post by missteetheironchef on Mar 9, 2006 18:23:08 GMT -5
(That's 5 there...How about a Peaches and Red Banana Smoothie, that will be in the 3 minute mark. Ok that's our six dishes)
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Post by michiba on Mar 9, 2006 18:52:51 GMT -5
Michiba: *And Michiba dashes up to the stand and take half the bananas, leaving the other half for Sakai san to get*
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Post by mickster on Mar 9, 2006 19:20:18 GMT -5
Michiba, I sent you a pm of the menu I worked on. Please read it ASAP
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Post by mickster on Mar 9, 2006 19:25:42 GMT -5
(I'm right behind Michiba-san for the red bananas, gathering large and small alike along with several of the large, beautiful red banana leaves, I got a feeling we will need them. Back at the station I see Michiba-san preparing his menu. I select the plates we will be serving our outrageous menu items on.)
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Post by mickster on Mar 10, 2006 11:24:44 GMT -5
I put this out last night but guess I forgot to post it, so will do it again. (First course, which has been placed in the refrigerator to keep cool, is an aperitif of liquid red banana and French, sparkling white wine in a beautiful pale pink crystal wine glass. In the bottom of the glass are three red raspberries and a layer of slices of creamy red bananas. The wine mixture is topped off with a "dollop" of sweetened heavy whipped cream and slice of red banana. The sweetness and carbonation in this drink will perk the appetities of the judges, and help clean their pallets from the (clears throat) challengers food.)
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Post by missteetheironchef on Mar 10, 2006 11:57:07 GMT -5
Misstee (I might supply some champagne myself. 3 of them, White Zinfindel, Pink Chardonnay, and Lizzie wouldn't mind for some Merlot hmmm)
Lizzie (I'm gonna cut up some bananas and fry it up in a wok, no flour. I might add some scallions for the black beans and rice.)
Misstee (Is there any banana pudding mix? Yeah, great I do that later. I'll break out some shrimp and fresh chives for my Mashed Bananas with Chives and Shrimp. Shrimp's in the boiler. I'm gonna slice some bananas, mixing it up with some milk in the hot pot, no make that coconut milk, it's gotta have that coconut flavor in those bananas. Here goes the mashing.)
Lizzie (The beans are in the pot with water for boiling. Rice is cooking in the rice cooker. On with our famous Chicken with Bananas and Chocolate Sauce. They have the baking chocolate, semi sweet and unsweetened. Get that in the double boiler. Starting cutting the fat of the chicken breast maybe I'm gonna add some onions, no make that shallots and some soy sauce. hmmm)
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Post by Man Alive! on Mar 10, 2006 16:38:12 GMT -5
-------------------------- Post----------------------------- Okay, guys, let's get some things out of the way. Firstly, Fukui-san and Hattori-san had better get things rolling on their side. Secondly, I've sent a PM to all members to keep the ball rolling for my job as Ohta-san. Please read it, and respond to it ASAP! Thanks! ---------------------------END-----------------------------
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Post by mickster on Mar 10, 2006 16:46:06 GMT -5
(second course consists of a small bowl of red banana and butternut squash soup with red pepper flakes, salt and black pepper, topped with a layer of sliced Spanish onions and romano cheese, then placed under the broiler to melt and toast the cheese. I also cut some red bananas length wise pieces and deep fried them to crispy and dipped them in melted butter and rolled them in ground macadamium nuts for dipping in the soup. The soup is in small white Gien Rocaille bowls and placed on an oblong, pale green plate which will also hold a small red banana fruit salad consisting of kiwi, oranges and tart red apples, which have been chopped into small pieces and placed on a lettuce leaf. The dressing is made from a combination of red banana, cream cheese and honey that has been blended to a smooth consistency and dribbled over the fruit salad. I have provided an ice wine (wine made from grapes that have turned to raisins after the first frost) for this dish)
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Post by Man Alive! on Mar 10, 2006 17:28:35 GMT -5
Ohta: Fukui-san!
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Post by Iron Chef Mandy on Mar 10, 2006 23:50:19 GMT -5
((Sorry! Making this long for the holdup I've caused. I know nothing about red bananas, so I'm really a Fukui-san.))
Fukui: "And there go all four chefs making their way up to the theme ingredient stand to get their choice of red bananas. Doc, how do you think they'll work with this?"
Hattori: "Well, it's just like a regular banana, but these are red. So there will be no difference."
Fukui: "Dreyfuss-san, what kinds of dishes do you like with bananas in general, seeing as there's no difference between the two?"
Dreyfuss: Banana splits sound really tasty...
Fukui: "All right, then..." *looking slightly agitated about Dreyfuss's comment*
*Ohta calls*
Fukui: "From the floor, Shinichiro Ohta. Go!"
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Post by missteetheironchef on Mar 11, 2006 10:23:45 GMT -5
Who's the timekeeper?
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Post by missteetheironchef on Mar 11, 2006 10:50:52 GMT -5
Lizzie (The black beans are ready to mix with the rice. On with the fried bananas, oh i'm using japanese bread crumbs with these fine bananas and it's finish frying and ready to plate. My sister saying something about making Bananas and Cream Soup. I'm on it now. I'm slicing up the bananas adding some cream and evaporated milk in the blender. The bananas and the liquid in the blender to blend for a few. Hey how about I'll add some applesauce. Yeah.)
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Post by missteetheironchef on Mar 11, 2006 11:18:04 GMT -5
Misstee (Seem like the chicken is cooking, I hope she added some soy sauce or some rice wine to marinade. The chocolate is bubbling hot and creamy and adding some sliced bananas in the chocolate so it could have a good mixture. The mixture is coming out the double boiler, I'm using my mitt to take it out.) Timekeeper: 15 minutes have elapsed
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Post by Iron Chef Mandy on Mar 11, 2006 12:48:38 GMT -5
POST I have no clue. I've got three people at the moment to juggle upon. END OF POST
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Post by mickster on Mar 11, 2006 13:19:30 GMT -5
This is a wonderful Grupper. This fish is so firm yet the meat is white and tender with a flavor similar to lobster so I will use it with sliced pork tenderloin. After slicing the whole fish through the belly and cleaning it out, I prepared a stuffing made of green bell peppers, scallops, froi gras, whole red bananas, dead sea rock salt, saffron and curry powders and a bit of lime juice, put the entire mixture in the Grupper, then sew the belly so everything stays in the fish. I wrap the entire fish in several large red banana leaves and tie it securely with raffia then place it in an open roaster which hickory wood has been burning, to give it a tropical aroma and taste. The pork tenderloin is prepared seperately, roasting in a very hot oven after it has been seared in a wok in which beer has been poured and lit afire. The beer helps to give the edges a crispyness. This done, I will prepare a rice dish to accompany the fish and pork, using the red banana skins as a vessel to serve the rice, by slicing one end of the peel and scooping out the red banana meat from the skins. I have inserted a glass to stretch the peels while they are being fried in hot oil, to give me enough room to stuff the cooked rice in them. The rice is prepared with a creamy red banana and mayo blend in which I've also added caviar, chopped green onions, coursely ground Indian black pepper, and Hawaiian soy sauce (it has just a hint of pineapple). The banana skins are cooked just enough to be pliable yet firm. Each serving will be plated in petal shapped bowl with the banana peel filling the bowl and open, the rice mixture will be scooped into the peels and served with slices of the stuff and roasted Grupper and pork. With this dish I am going to serve a light, flowery Ros'e wine which will keep with the tropical theme.
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