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Post by Man Alive! on Aug 24, 2006 17:22:37 GMT -5
Post----------------------------- Ummm... is it my turn yet? Endpost------------------------ Post -------------------- No- we had to wait for Misstee. NOW it's your turn. -------------------- End Fukui: And now for the dishes of Doctor Hattori.
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Post by mickster on Aug 24, 2006 18:06:24 GMT -5
Kishi: Well, yes, but the flavor of the sharks fin should still be there. OH! (giggle)
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Post by Arrianna on Aug 24, 2006 19:11:18 GMT -5
Post------------------------- Appetizer: Baked Reblochon Cheese with a sauce of Red Grape, Rosemary, and Port. The port accents the flavor of the grape with the rosemary adding a savory flavor to this otherwise simple dish. The soft baked cheese is served draped in the sweet and savory sauce and garnished with a sprig of rosemary.
Served with the cheese, is an aperitif of Ouzo (a Greek liquor made from grapes, dates, and figs and seasoned with anise) cut with White Grape juice, as per the panels request. Ouzo is quite strong, so the aperitif is being served in sake glasses with small individual sake bottles for each of the panel. Endpost---------------------- Doc Hattori: Normally baked cheese is served with crakers but I wanted to showcase the sauce so I've provided spoons. The soft cheese should be easy to scoop. Since Wong-san and Chai Lam-san requested an aperitif I have added one that I think will go very well. Ouzo is a traditional Greek aperitif that is very strong so it is cut with other liquids for serving. I have used a white grape juice so it wouldn't clash with the grape already in the Ouzo. I have also given each of the panel their own little bottle since Ouzo is traditionally enjoyed over several hours. I believe it will be a delightful compliment to the entire meal. Please enjoy.
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Post by allezcuisine on Aug 24, 2006 19:50:22 GMT -5
Kishi: What a sophisticated dish. The cheese is just fabulous, and that sauce....I'm speechless. The Ouzo, though strong as you said, is the perfect accompaniment to this dish. Excellent opener, Hattori-san.
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Post by achen on Aug 24, 2006 23:16:36 GMT -5
*Pours a cup full and takes a sip*
Chai Lam: A nice strong opening starter. The aperitif has a nice body and complements the grape nicely. The baked cheese with the grape sauce is perfect. I usual don’t complement dishes this highly but in this case, I must. This dish would have been even better if we were able to eat this with some nicely toasted bread. This dish reminds me of a nice cheese platter (cheese, grapes, nuts and fine wine). Now I know why you run your nutrition college. Very strong opening.
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Post by mickster on Aug 25, 2006 10:24:10 GMT -5
Wong-san - This is a very good starter dish. I like the cheese very much, although; it is a bit strange to me eating the cheese with a spoon instead of say on a bit of toast or something. But it's wonderful, and the Ouzo complements this dish. It all leaves a pleasant after-taste in the mouth.
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Post by Arrianna on Aug 25, 2006 10:48:20 GMT -5
Post--------------------------- Now you all know I winging it on the Ouze since I don't imbibe and all I know is what I've read? lol Endpost----------------------
Post---------------------------------- Salad: Grape and Grilled Chicken Salad. Green Seedless Grapes, Artichoke Hearts, and Toasted Almonds in a Sour Cream, Cream Cheese, Yuzu, and Honey dressing are set on a base of crisp Mixed Greens. The salad is then topped with slices of Grilled Chicken marinated in White Grape Juice, Yuzu, and the Truffle Oil from the last battle. A sprinkling of Toasted Almonds finishes this beautiful dish. Endpost-----------------------------
Doc Hattori: I wanted to provide a salad without doing the typical greens and fruit. By combining the grapes with a creamy dressing and topping it with a grilled chicken that was marinated in grape juice I tried to layer the flavors of the grapes while providing a balance of savory and sweet. The truffle oil should provide a richness to the dish while the greens provide a nice contrast in textures.
Enjoy.
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Post by allezcuisine on Aug 25, 2006 11:22:35 GMT -5
Kishi: This is surprisingly light. I thought all the mixture of ingredients would clash, but they all work together greatly. Great dish.
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Post by missteetheironchef on Aug 25, 2006 12:04:32 GMT -5
Kateyama: This is a wonderful dish for a summertime person like me. I just knew it when I taste it. Nice job, Doc.
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Post by mickster on Aug 25, 2006 13:39:33 GMT -5
Wong-san - Ohhhh, this is so good. I really love the tartness of the dressing that the green grapes contribute. I could eat sour cream by the gallon (giggle), and the chicken is just perfect for this salad. It definitely say SUMMER.
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Post by Arrianna on Aug 25, 2006 14:51:27 GMT -5
Post-------------------------------- Chilled Beverage: Grape and Yuzu Parfait. Red and Green Grape ice sorbet with crushed Yuzu ice and a splash of Ouzo. Garnished by a simple sprig of Mint, and served in a clear glass, its colorful layers are pleasing to the eyes. In it’s essence a layered sorbet, perfect for cleansing the palette between courses. Endpost-----------------------------
This is both to showcase the pure flavor of the two types of grape sorbet and to clear the pallet between the salad and the main dish.
The slightly tart Yuzu ice is to provide contrast to the sweetness of the grape sorbets and the Ouzo should add just a little... something. A dryness if you will.
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Post by allezcuisine on Aug 25, 2006 15:36:02 GMT -5
Kishi: It's refreshing, yes, but I don't think the Ouzo was needed. It could have been replaced by a champagne, just to avoid the extra strong taste of the Ouzo.
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Post by achen on Aug 25, 2006 16:10:26 GMT -5
Chai Lam: I must agree with Kishisan. The ouzo wasn’t needed. In fact the ouzo actually overwhelms the dish. The grape sorbet seems to only provide sweetness. The true flavors of the grapes are lost. A nice dry wine would have been better and also provided the dryness that you were looking for. This would have been better as slush, but the layers are nicely done though. Plating for this dish will be quite high.
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Post by Arrianna on Aug 25, 2006 17:18:56 GMT -5
Doc Hattori: I will admit I was concerned about that. That is why I choose a grape based liquer and used only a splash even then.
I take it that even that was to much?
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Post by mickster on Aug 25, 2006 17:46:21 GMT -5
Wong-san - I agree that the ouzu could have been replaced with a dry white wine in this dish but the effort here is outstanding. It is a very attractive dish, just a bit heavy.
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