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Post by missteetheironchef on Jul 7, 2006 14:11:35 GMT -5
Kobe: Now's my chance to read Michiba's menu....But before I do that, I'll start my next dish, which is a lobster and seafood stew. The stew starts out with sauteed onions, garlic, and both red and green peppers. I let that cook for a bit, and then added some fresh tomatoes, excellent quality red wine, fresh basil, and fresh parsley. While this simmered, I cleaned the mussels and clams. Next I added the lobster meat, along with some fresh shrimp. After that, the mussels and clams were added, and it will continue to cook until all the seafood is cooked perfectly. What seafood stew is complete without garlic bread? The dough for my lobster and garlic bread has risen, and is now in the oven. It is made with finely chopped lobster meat, fresh garlic, parsley, basil, salt and pepper, and olive oil. Then, this mixture is topped on the individual loaves of bread to make a wonderful accompaniment to this dish. Now, what is on that menu?! Michiba to Kobe: Go back to your stations, Kobe-San!
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Post by mickster on Jul 7, 2006 14:40:16 GMT -5
Ota - fuiee-san, I'm here with Michiba-san. He just ran IC Kobe back to his station, LOL. Kobe-san was taking a sneak-peak at Michiba's menu. Things here are pretty wild. Well, I told you this will be a day of wonderful surprizes and, guess who is in the royal boxes, yep, the one and only greatest action superstar..........JACKIE CHAN! Guess Jackie wanted to come and show his respect for IC Michiba (Ret). I have worked my way up to the boxes and am here with Jackie. Mr. Chan, welcome. What a nice surprise. What brought you to kitchen stadium today? JC - I heard that Michiba-san was facing IC Kobe and I had to come to this battle. It knew it would be the most exciting one ever, and I have seen all of the battles to date. Wow, this place is packed. I see my favorite, IC Sakai at the end of the table. (JC waves to Sakai, who waves back).
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Post by missteetheironchef on Jul 7, 2006 14:54:21 GMT -5
Oh my goodness Jackie Chan is here in Kitchen Stadium. Wow!
I hope he likes Chicken and Lobster Teriyaki cause that's what I need to do next.
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Post by Man Alive! on Jul 7, 2006 15:47:43 GMT -5
Fukui: Thanks Ohta! Wow, this is exciting, with all these VIPs here today!
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Post by mickster on Jul 8, 2006 12:36:41 GMT -5
Ota - cookie-san, I'm here now with IC Kobe and he has something he is making that has a bit of a Japanese flair to it. Kobe-san, what exactly is this dish?
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Post by allezcuisine on Jul 8, 2006 19:01:50 GMT -5
This next dish, the dish with a Japanese flair, is a cold lobster salad. It is served in a lobster shell, with rice at the bottom. The salad starts out with lobster meat, mayonnaise, onion, celery, bell pepper, chopped pimento, and seasoned with paprika, curry powder, salt and pepper.
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Post by mickster on Jul 8, 2006 20:16:50 GMT -5
Ota - Michiba-san, this dish is very good looking. The colors are so bright but blend well with the creamy mayo. Is there a specific chef you are trying to impress with this dish?
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Post by allezcuisine on Jul 9, 2006 11:12:28 GMT -5
Kobe (thinking): Did he just call me Michiba-san?!
Kobe: Well, I would like to show Michiba-san that I am not an amateur chef, that I can cook Italian food, but stick to my roots as well.
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Post by mickster on Jul 9, 2006 13:08:00 GMT -5
Ota - Opps, sorry about calling you Michiba-san, Kobe-san. Things have been moving so fast today that I'm chasing myself. Everything smells wonderful. I see that your parents are here, too, today.
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Post by Man Alive! on Jul 9, 2006 13:14:55 GMT -5
15 MINUTES HAVE ELAPSED!
Fukui: Alright, one-fourth of this battle is gone and the action is heating up. Himura-san, what do you think of the chefs' approaches so far?
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Post by allezcuisine on Jul 9, 2006 15:11:45 GMT -5
Kobe: The next dish I am working on is my lobster ravioli. The handmade ravioli is filled with ricotta cheese, parmesan cheese, egg yolks, lobster meat, basil, salt, pepper, and chives. The sauce is also flavored with lobster, and has fresh tomatoes, onion, olive oil, heavy cream, red wine, some lobster meat, fresh basil, salt, and pepper.
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Post by Sanji Himura on Jul 9, 2006 19:54:31 GMT -5
15 MINUTES HAVE ELAPSED! Fukui: Alright, one-fourth of this battle is gone and the action is heating up. Himura-san, what do you think of the chefs' approaches so far? They did what I expected them to do, which is to stick to the basics of their respective styles. I like Michiba's approach best because of the lack of lobster dishes in Japanese cooking. You could say that he is writing the book, by throwing out the book.
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Post by mickster on Jul 10, 2006 9:31:42 GMT -5
Post.... Who is playing the role of Michiba? End....
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Post by allezcuisine on Jul 10, 2006 10:32:02 GMT -5
Post.... Who is playing the role of Michiba? End.... Misstee is playing Michiba.
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Post by Man Alive! on Jul 10, 2006 11:07:34 GMT -5
15 MINUTES HAVE ELAPSED! Fukui: Alright, one-fourth of this battle is gone and the action is heating up. Himura-san, what do you think of the chefs' approaches so far? They did what I expected them to do, which is to stick to the basics of their respective styles. I like Michiba's approach best because of the lack of lobster dishes in Japanese cooking. You could say that he is writing the book, by throwing out the book. Fukui: I see. That's why they call Michiba the "Maverick of Japanese Cuisine." Both chefs are doing great so far, although I think Kobe-san definitely has a huge advantage in this one with the theme. Let's see if he can use this advantage... to his advantage. *laughs* He'll need to pull out all the stops to beat Michiba-san.
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