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Post by allezcuisine on Jul 16, 2006 13:07:55 GMT -5
Heeeehe......You're a funneee guy, AC. Thanks Mick. You've had me in stitches a few times yourself!
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Post by Man Alive! on Jul 16, 2006 14:03:31 GMT -5
Dish Presentation:
Challenger and Honorary Iron Chef Michiba is offering seven dishes today.
First is Surf and Turf Sashimi. Served with lettuce cups, the beef is marinated with miso and ponzu to obtain the flavor and the lobster is chunked and marinated with mirin and rice wine vinegar and scallions.
Second is Lobster Kanpon. Instead of foie gras, it's lobster with Chinese cabbage stems, scallions and flour to obtain the flavor. For the vinaigrette sauce it's ponzu, grated daikon, mirin, oroshi and ginger for a perfect taste.
Next is Chicken and Lobster Teriyaki. Served with a bed a cooked rice, the chicken is dredge with tempura, ponzu and teriyaki, similar as the lobster except it's steamed and marinated with teriyaki along with mirin, wasabi, rice wine vinegar.
Fourth is Japanese Hot Lobster Stew. A hot stew using chopped lobster with bonito broth. Inside it's wasabi and hot miso with scallions with added vegetables including corn, snowpeas and potatoes. All infused with a hint of tomato paste.
Next is Lobster Stuffed Tomatoes, Japanese Style. A very classy favorite, lobster battered with tempura, bonito and miso is added for flavoring. Vegetables including scallions, shiitake mushrooms, lotus leaves and rice vinegar for the filling.
Sixth is Lobster and Shrimp Cocktail, Michiba Version. With some left, lobster and shrimp combined with homemade Japanese cocktail sauce. The sauce consist of cocktail and wasabi paste, bonito broth and rice wine vinegar all mixed together and served in cocktail glasses.
Finally, Lobster Sushi with Chocolate Wasabi. The lobster is mixed with chocolate and wasabi for flavor and the rice, scallions and bell peppers are mixed together and rolled up in a sushi wrap made with mint seaweed. The sauce is chocolate and wasabi sauce with a hint of mint.
Iron Chef Kobe will be offering eight dishes.
Kobe-san is starting out bold with his opening course. In his first dish, Lobster Salad- Japanese style, he used bold colors, and tastes. The salad starts out with lobster meat, coated in mayonnaise, onion, celery, and bell peppers. Chopped pimento is added, and it is seasoned with paprika, curry powder, salt, and pepper. This Japanese-style dish is finished off with some chopped parsley.
Lobster ravioli. That is the next dish prepared by Iron Chef Kobe. His handmade ravioli is filled with ricotta cheese, Parmesan cheese, egg yolks, lobster meat, basil, salt, pepper, and chives. The creamy 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.
The third dish that Kobe-san has finished is Lobster Pizza...but this is no ordinary pizza! He started out by spooning a pesto sauce on the pizza dough. This pesto is made from basil, garlic, olive oil, pine nuts, Parmesan cheese, and is instantly turned up-scale by the addition of fresh black truffles. Next, the Iron Chef added red, orange, and yellow bell peppers to the pizza. Then came the fresh lobster meat, and it was topped with mozzarella, and more sliced black truffles.
Kobe-san's next dish starts out with his favorite beef...Kobe beef. He brushed some garlic, olive oil, and mustard on the beef, and then rolled a lobster tail, and two stalks of fresh asparagus in the beef. The sauce surrounding the lobster roll, is of caramelized onion, mushroom, and red wine. It is seasoned with rosemary, thyme, salt, and pepper. This dish is garnished with some thyme as well.
Lobster and seafood stew is next on Iron Chef Kobe's menu. The stew starts out with onion, garlic, bell peppers, fresh tomatoes, basil, and red wine. Next, the Iron Chef added fresh lobster meat, and shrimp. Then, mussels, and clams were added, and he let that cook till they opened. This stew is served with Kobe's own creation...lobster and garlic bread. The bread is made with a pizza dough and finely chopped lobster, fresh garlic, parsley, basil, plum tomatoes, olive oil, salt and pepper are all added. Each taster gets a loaf of this fine creation.
Italian stuffed lobster tails. That is the next dish from Iron Chef Kobe. The lobster tails are removed from their shells, cooked, and are added into a olive oil, garlic, fresh tomato, basil, tomato paste, parsley, Parmesan cheese, bread crumbs mixture. This mixture is spooned back into the lobster shells, and is topped with some remaining Parmesan cheese and bread crumbs. It is cooked until cheesy and bubbly, and is garnished with fresh Italian parsley.
Kobe-san made his twist on a lobster pot pie for his next dish. It starts out with lobster being cooked in a butter sauce. Then sherry is added, and the Iron Chef allowed this to reduce. Next came the cream, and paprika, pepper, salt, and fresh parsley were added. The mixture was spooned into ramekins, and then topped with a mixture of bread crumbs, butter, salt, pepper, and chives.
Cold lobster soup is the last dish from Iron Chef Kobe. This simple, yet unique dish started out by a basic, non-flavored gelato mixture. Then red dye, and lobster broth was added to this mixture. Kobe-san avoided using big pieces of lobster, but added some minced lobster meat to this dish. It was not allowed to harden, but instead was placed in the refrigerator to cool down, and will be served in liquid form.
Summary:
Fukui: Today’s challenger in Kitchen Stadium was no other than former Iron Chef Japanese Rokusaburo Michiba. Back to prove that experience is more powerful than youth, he aims his sights on Iron Chef Italian Masahiko Kobe, the youngest of all the Iron Chefs. The theme today was lobster, the fifth ever ingredient in Kitchen Stadium, and Michiba’s second. Challenger Michiba made a total of seven dishes, while Iron Chef Kobe managed to top his opponent by one with a set of eight.
Tasting:
Fukui: And now for the moment of truth, tasting and judgment. On the panel today are: Former Lower House Member Shinichiro Kurimoto. Actress Mayuko Takata Actress Judy Wong And Culinary Critic and Author Sanji Himura
First up, the dishes of Challenger Michiba.
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Post by missteetheironchef on Jul 17, 2006 10:16:48 GMT -5
Michiba(presenting the first dish, Surf and Turf Sashimi to the panel) I have a friend from the western country have a idea of making different sashimis, so I found it great to have a steak and lobster kind with plenty of Japanese flair. It's a lighter version because you can put the sashimi in to your lettuce cups and add some sauce on the side. The marinade has ponzu and mirin to sweeten the beef and lobster.
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Post by mickster on Jul 17, 2006 10:51:19 GMT -5
Judy Wong - This is a lovely dish, good combination of lobster and steak. I do think it would have been better not to marinade the lobster but instead leave the true lobster favor, and use the marinade as a sauce to top it off.
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Post by Arrianna on Jul 17, 2006 11:05:41 GMT -5
Takata: This is very fresh. I love the way the flavors all play together. I think the marinades are lovely with the raw meat.
Post----------------------- Now why is Surf-n-Turf so popular right now? Endpost--------------------
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Post by missteetheironchef on Jul 17, 2006 11:10:03 GMT -5
Post------- Because that's just the way it is in New England world and the West Coast and the Midwest.
I'll do some research soon and I'll let you know why it is. Ok?
Endpost---------
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Post by Sanji Himura on Jul 17, 2006 13:24:20 GMT -5
This is good, don't get me wrong, but I must bring up the point that the lobster and the meat was marniated with two different sauces. This would have worked better if you marniated both the beef and the lobster with one marniade to unify the flavors. Fortunately, the sauce and the cabbage ties everything together nicely. A fine job.
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Post by missteetheironchef on Jul 17, 2006 14:06:24 GMT -5
Michiba (presenting his next dish: Lobster Kanpon to the panel) This next dish, I'm just substitute lobster instead of the foie gras. Therefore it'll be a lighter dish. I added ponzu and the mirin for the sauce to added a sweet texture.
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Post by mickster on Jul 17, 2006 14:34:48 GMT -5
Judy Wong - Very interesting flavor. The variety of Asian vegetables blend very well with the sweetness of the lobster. This is a good summer dish.
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Post by Sanji Himura on Jul 17, 2006 15:29:15 GMT -5
I'm not so thrilled about this dish. It's good, but I fear that the use of ponzu and mirin in two consectitive dishes has taken away the impact of the lobster.
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Post by missteetheironchef on Jul 17, 2006 15:37:08 GMT -5
Post---- That Sanji knows his food Endpost-------
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Post by Arrianna on Jul 17, 2006 15:59:19 GMT -5
Takata: This is good. I like the flavors better then the last dish but... the lobster meat is just a little tough from being pan fried.
Post---------------- I had to look this dish up. lol Endpost-------------
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Post by Man Alive! on Jul 17, 2006 20:59:56 GMT -5
Kurimoto: I agree with Takata-san. The lobster meat is unusually tough. Other than that, it tastes very good, and the presentation is wonderful.
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Post by missteetheironchef on Jul 18, 2006 13:11:43 GMT -5
*Michiba bows*
Michiba (serving the Chicken and Lobster Teriyaki): I don't want to have too much teriyaki on both the chicken and the lobster. I feel that it's the right amount of seasoning to perfect a great taste.
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Post by Sanji Himura on Jul 18, 2006 13:21:26 GMT -5
The use of Ponzu in this dish compliments everything that the lobster offers because of the way that the lobster is prepared. I'd say that the chicken is a little tough, but I think that it's that way because of design. It is a fantastic dish to enjoy as a snack.
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