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Post by missteetheironchef on Jul 10, 2006 17:02:52 GMT -5
Michiba: Oh boy, My surf n turf sashimi is finished. How about some Japanese Hot Stew using my famous bonito. infused with tomato paste, lobster, scallions, hot miso and wasabi, corn, and snowpeas.
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Post by mickster on Jul 10, 2006 17:04:25 GMT -5
Ota - Phooie-san, from all the dishes laid out and pots boiling, things baking, mixers whirling, I'd say both chefs are doing great. The audience is roaring, cheering each time Michiba-san gets another dish finished and he throws his arms up in the air instigating their applause and whistles. On the other side of the kitchen, IC Kobe has his groupies. They, too, cheer when he talks to them. The din down here is almost deafening but fun.
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Post by missteetheironchef on Jul 10, 2006 17:27:43 GMT -5
Michiba: Oh yes the lobster with 'The broth of vigor", mmm!
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Post by allezcuisine on Jul 10, 2006 17:39:12 GMT -5
Kobe: I have a good friend, who lives in Long Island, NY. He told me that his mother used to make this dish when he was younger. This is my version of this dish; called Italian stuffed lobster tails. The lobster tails are boiled, then the meat is removed from the shells, and is chopped roughly. I then browned some garlic in oil, and then added fresh tomatoes, tomato paste, basil, parsley, salt, and pepper. I then added Parmesan cheese and bread crumbs. The lobster meat is now returned to this mixture. The mixture is then spooned back into the lobster tail shells, and topped with Parmesan cheese, and bread crumbs. It will now get broiled until cheesy and bubbly.
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Post by Man Alive! on Jul 10, 2006 18:11:23 GMT -5
Fukui: Hmmmm... I wonder who that friend in Long Island is... Man alive, Ohta is right! I can barely hear myself think in here! What a battle this is! I haven't seen the crowd this excited since the '95 Mr. Iron Chef Tournament.
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Post by mickster on Jul 11, 2006 13:25:38 GMT -5
Ota - Foo-san, so far neither of the chefs seems to be making a dessert. I was up in the royal box visiting with IC Sakai and he offered to make some lobster ice cream if Michiba-san or Kobe-san need any help, LOL. I told Sakai-san I'd let them know.
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Post by allezcuisine on Jul 11, 2006 15:13:39 GMT -5
Kobe: If lobster ice cream is what Sakai wants lobster ice cream is what he'll get! Only mine will be lobster gelato. Since there is not enough time to let it freeze, it will be served in liquid form; like a cold soup. I started out by making a basic ice cream. Then I added red food dye, and lobster broth. I mixed it up, let it get cold, and it is chilling in the refrigerator.
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Post by missteetheironchef on Jul 11, 2006 15:23:57 GMT -5
Michiba: A Lobster Dessert...hmmm How about a Chocolate Lobster Sushi....while the broth is boiling, I'm putting on the rice cooker for the sushi, chopping the lobster in fine pieces, the sushi wrap is made with mint seaweed. The assistants are in to the scallions and finely chopping the bell peppers.
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Post by Man Alive! on Jul 11, 2006 15:50:03 GMT -5
Fukui: Man alive, both sides of Kitchen Stadium will be making lobster desserts today. Now we just have to decide if that's a good thing...
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Post by Sanji Himura on Jul 11, 2006 16:08:26 GMT -5
It will be interesting to say the least.
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Post by mickster on Jul 11, 2006 19:22:44 GMT -5
Ota - kee-san, I'm not too sure about the lobster dessert. Watching Michiba-san getting close to that chopped lobster with the chocolate, my stomach is moving around a bit....And Sakai-san is leaning over the table to get a closer look at the action.
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Post by missteetheironchef on Jul 12, 2006 11:15:41 GMT -5
Michiba: Of course the sushi is going to be covered with creamy chocolate.
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Post by mickster on Jul 12, 2006 12:20:53 GMT -5
Ota - I'm outta here!
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Post by Sanji Himura on Jul 12, 2006 12:50:42 GMT -5
Fukui-san is the excitment usually like this?
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Post by missteetheironchef on Jul 12, 2006 13:10:29 GMT -5
Michiba-San: Lobster Stuffed Tomatoes, Japanese Style. This one will be so classical. My assistants are making the tempura batter for the lobster, bonito and miso sauce is added for flavor, with scallions, bean sprouts, shiitake mushrooms, lotus leaves, rice wine vinegar for the filling.
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