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Post by Man Alive! on Jan 29, 2007 16:57:03 GMT -5
Post ------------------ If he hasn't PMed his dishes to me by tomorrow afternoon, we will proceed as you requested, Arrianna. ------------------ End
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Post by allezcuisine on Jan 30, 2007 8:05:36 GMT -5
Post.... Sorry, guys. It's been rough around here lately. I explained it all in the "member chat" area.
I'll PM you my dishes now, MA. end...
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Post by Man Alive! on Jan 30, 2007 17:56:07 GMT -5
Fukui: From the challenger we have 5 dishes that build upon the holiday theme of the ingredients.
First is an appetizer. Turkey Cordon Bleu, Sushi style. A merging of French cuisine with a wholly Japanese presentation. Roulades of turkey, sugar cured ham, Havarti cheese, and Shiso leaves were cooked and then tempuraed. Sliced, served on a Shiso sauce, and topped with Whitefish Caviar this cordon bleu has been translated from the main course to delightful beginning to the meal.
Second is Holiday Glazed Ham served on a bed of Bitter Greens with Foie Gras dressing and Gorgonzola garnish. This traditional glazed ham has undergone a trio of cooking techniques; first smoked with Rosemary and Magoram, then cooked with more aromatics till tender, and then finally broiled with a Persimmon glaze. This ham is a treat for all the senses.
Third is an elegant Ozone soup served in the French style. The traditional Ozoni broth has been made from turkey, shitaki's, diakon, and saki. The usual pieces of chicken in the soup has been replaced with three types of yakitori; savory Turkey marinaded in a Miso and Mirin, a spicy Ham marinaded in Wasabi and Mirin, and a sweet Sugar Glazed Ham marinaded in Umeshu. The skewers are served on a bed of grilled Mochi, vegetables, and Tiger Shrimp. Garnished with small Mitsuba stems tied in knots for good luck, julienned diakon radish, and crispy strips of Turkey Skin this soup is a delicious way to usher in the New Year.
Fourth is the main course. A freshly made Turkey Sausage served on a bed of Gratiné. Served with caramelized apples, to set off the savoriness of the sausage by their sweetness, the turkey sausages were finished in Truffle Oil. Additional sweetness was added by the aged Basalmic Vinegar drizzled over the top of the microgreens that garnish the dish. Some White Truffle were then sliced over the top to finish off this sweet but mostly savory dish.
Lastly we have a Turkey Connoli and Matcha Ice Cream dessert. Turkey Connoli's were made from turkey tenders that were marinaded in a sweet and sour chocolate marinade. A touch of red pepper in the marinade adds depth to the flavor of the chocolate without changing the heat. Painted with a coating of Dark Chocolate the deep fried Cannoli is served with a scoop of Matcha Ice Cream. Instead of spoons the tasters have been provided with a triangle of salted, crisp, Turkey skin embedded with a Shiso Leaf in it's center. The dish is finished with a garnished of shaved White Chocolate. A balance of sweet, sour, bitter, salty, and savory flavors each bite of this dessert will be it's own unique experience.
Fukui: Iron Chef Sakai prepared four dishes today.
First up is Fried Rice Balls. Sakai used the cooked ham in this dish, pairing it with Balmoral, Gruyere, and Fontina cheeses. The rice balls are coated in panko, then fried. They are served with a black truffle sauce, and a sweeter peach dipping sauce.
Next is "Traditional French thin-crust Pizza." This masterpiece is a classic in French cuisine. Sakai topped the pizza with turkey, spinach, black truffle, onion, and Roquefort. On top of the pizza is drizzled truffle oil, which is lighter than the traditional olive oil. Sakai finished the pizza with edible gold leaf.
Third is "Pecan-crusted Turkey Breast." In this third dish, the Iron Chef tried to combine sweet, salty, savory, and sour -- the main tastes. The pecan-crusted turkey is sitting in a bright purple fig sauce, which adds a wonderful, sweet taste to the dish. The nuts bring the sweet, while the turkey brings the savory. A wedge of lime is added for the tasters. They may choose to add the lime or discard of it, it is purely their decision.
Fourth is "Macaroni and Cheese, Upscale." This may sound like an ordinary dish, but it is far from it. The dish starts out with a black truffle-infused cream sauce, which Sakai added to cooked macaroni. The cooked ham is cubed up, and thrown in this dish. The whole dish gets topped with Parmesan cheese, breadcrumbs, parsley, and more black truffle. Sitting on this dish is an edible flower.
Last is the Iron Chef's take on a Holiday meal. Sakai attempted to take the normal ingredients in a Holiday meal, and create a lighter option. Both fresh ham and turkey are glazed with a special honey and ginger glaze. Cranberry foam is added to the plate, along with maple-glazed broccoli, and a light chive and truffle biscuit. The dish is garnished with fresh lavender, and a mint refresher is added to the plate.
Fukui: Today was a special holiday battle in Kitchen Stadium! The wife of Sanji Himura, Akane Himura, battled Iron Chef French Hiroyuki Sakai in a sixty minute battle to the finish. Chairman Kaga unveiled two theme ingredients for today- ham and turkey. The challenger completed five dishes, while the Iron Chef prepared four dishes.
And now for the moment of truth- tasting and judgment.
On the panel today are:
Former Lower House Member Shinichiro Kurimoto, Photographer Tenmei Kanoh, Wrestler Jimmy James, And Fortune Teller Kazuko Hosoki.
First up, the dishes of Challenger Himura.
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Post by mickster on Jan 30, 2007 18:19:05 GMT -5
post.... WOW! Kurimoto and Kanoh both on the panel at the same time, WOW!!! How'd ya arrange that. AWESOME! end....
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Post by Arrianna on Jan 30, 2007 19:31:17 GMT -5
Post------------------ First is an appetizer. Turkey Cordon Bleu, Sushi style. A merging of French cuisine with a wholly Japanese presentation. Roulades of turkey, sugar cured ham, Havarti cheese, and Shiso leaves were cooked and then tempuraed. Sliced, served on a Shiso sauce, and topped with Whitefish Caviar this cordon bleu has been translated from the main course to delightful beginning to the meal. Endpost-------------
Thank you.
Once I had decided to make a full holiday meal I needed an appetizer that could introduce the theme ingredients and I thought a Cordon Bleu would be perfect for setting off both the turkey and the ham. By finishing it tempera style I hoped to prevent the turkey from drying out as commonly happens with chicken in this dish.
The shiso sauce should be a nice accompaniment while the caviar should add just a touch of saltiness to the dish.
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Post by missteetheironchef on Jan 31, 2007 10:38:01 GMT -5
Hosoki: What a fun and delicious way to begin a great appetizer. It's very good I may add.
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Post by ironchefcanadian on Jan 31, 2007 12:51:09 GMT -5
Kurimoto: I agree that it's very tasty, but I'm finding that the tempura method of cooking may have brought out too much of the fat from the ham and the cheese. The juices that come out when you bite into them are . . . just a bit greasy, I think. The shiso is a very nice touch, and the amount of caviar you added gives just the right amount of accent.
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Post by achen on Jan 31, 2007 13:08:34 GMT -5
Kanoh: I must agree with my fellow panelists. It is very nice fusing the French with the Japanese, but the tempura frying with the cheese makes this dish oily. The shiso leaves help but would have been better in the sauce. The Caviar adds a wonderful saltiness to this dish to compliment the ham. I just wish there was a little more acidity in this dish, but otherwise a good opener.
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Post by barronmore on Jan 31, 2007 13:41:06 GMT -5
Jimmy James: Sweet Doggies! This is such a delightful dish. Great meals should be like great wrestling matches...start with a slow build up and end with a satisfying conclusion. And that's what this appetizer does for me. Melted Cheese, savory ham...all in deep fried goodness. It takes familiar ingredients and presents them in new and unique ways. I can't wait to see what else the Challenger has in store for us.
I only have one complaint of the dish....it's not a Texas size proportion! Well done.
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Post by Arrianna on Jan 31, 2007 13:46:52 GMT -5
Post----------------- Second is Holiday Glazed Ham served on a bed of Bitter Greens with Foie Gras dressing and Gorgonzola garnish. This traditional glazed ham has undergone a trio of cooking techniques; first smoked with Rosemary and Magoram, then cooked with more aromatics till tender, and then finally broiled with a Persimmon glaze. This ham is a treat for all the senses. Endpost------------
This holiday ham was actually my first idea once I saw the ingredient included fresh ham. I wanted to infuse as much flavor into it as I could in the time allowed.
I decided to serve it as part of my salad course as I felt that the bitter greens and rich dressing would set the glazed ham off well.
Please enjoy.
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Post by ironchefcanadian on Jan 31, 2007 14:49:55 GMT -5
Kurimoto: "I like the texture of the ham as you've rendered it, but I'm finding that the extra smoking and broiling have brought out a saltiness that's really overpowering. The bitter greens help tone it down to some extent, and their flavors complement rather than clash, which I think is a good idea. But I think it may have been better for you to start with this dish, rather than the other one, as a way to wake up the palate with the saltiness."
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Post by barronmore on Jan 31, 2007 18:13:28 GMT -5
Ah...great aroma on this ham. Reminds me of my childhood at Christmas. It looks, smells and tastes incredible. The bitter green salad is a new experience for me. Mind you, we eat a lot of greens back home, but we never put a Foie Gras dressing on it. It does complement the ham quite well.
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Post by mickster on Jan 31, 2007 18:39:03 GMT -5
Jimmy James: Sweet Doggies! This is such a delightful dish. Great meals should be like great wrestling matches...start with a slow build up and end with a satisfying conclusion. And that's what this appetizer does for me. Melted Cheese, savory ham...all in deep fried goodness. It takes familiar ingredients and presents them in new and unique ways. I can't wait to see what else the Challenger has in store for us. I only have one complaint of the dish....it's not a Texas size proportion! Well done. post.... ;D ;D I'M ROLLING ON THE FLOOR LAUGHING, OHHHH, MY TUMMY. HOW FUNNY. I'm laughing so hard I'm crying end....
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Post by achen on Jan 31, 2007 20:17:33 GMT -5
Kanoh: This dish is again good. It is very French. I must disagree with some of the point of Kurimoto-san. The smoking and the stewing are good but the glazing is a bit troublesome. It makes the dish a little to sweet. The dressing is great but makes this dish to heavy going along with the ham.
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Post by Arrianna on Jan 31, 2007 22:12:49 GMT -5
Post------------------ Third is an elegant Ozone soup served in the French style. The traditional Ozoni broth has been made from turkey, shitaki's, diakon, and saki. The usual pieces of chicken in the soup has been replaced with three types of yakitori; savory Turkey marinaded in a Miso and Mirin, a spicy Ham marinaded in Wasabi and Mirin, and a sweet Sugar Glazed Ham marinaded in Umeshu. The skewers are served on a bed of grilled Mochi, vegetables, and Tiger Shrimp. Garnished with small Mitsuba stems tied in knots for good luck, julienned diakon radish, and crispy strips of Turkey Skin this soup is a delicious way to usher in the New Year. Endpost----------------
As you all know this soup is a must have for the New Years. In order to bring it into the theme, in taste as well as in spirit, I used two turkeys to make the broth and replaced the small pieces of chicken often found in ozoni soup with these yakatori of turkey and ham.
By marinading the yakitori in 3 different marinades I was able to bring multiple experiences to the ingredient without it's clashing with the broth, as the meat would have if it had been in the soup itself.
So please enjoy and may this soup bring each of you good luck.
*Akane bows*
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