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Post by barronmore on Nov 12, 2007 15:43:09 GMT -5
*Jimmy is peeling the outside of the grilled red pepper before slicing it into 1/4 inch pieces. Jonny on the other hand pours the fresh caramel into a bowl to cool to room temperature.
Jonny: Aunt Momma, you want me to get the topping ready?
Momma: Not right now, Sweetie. But you can go get those wonderful rolls and slice them in half and give em to Jimmy so he can grill em'.
*Momma reaches into a nearby box and pulls out a stone crab in each hand. She places both crabs into a pot of boiling water. She the elegantly places the lid on top of the pot.*
Momma: Jimmy dear, where you put that mayonnaise?
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Post by ironchefcanadian on Nov 12, 2007 15:52:15 GMT -5
Hattori: "Oh my. Looks like Mamma James is really going all out. The claw meat from stone crabs is probably the sweetest form of crab you can find. And they're very expensive, all the more so for the Chairman since they're only available in the North Atlantic during the winter months.
"Now normally chefs use just the claw meat, since the body's usually too small to have much. Since Mamma James is using them whole, I have to think she's probably making a bouillon of some kind."
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Post by Man Alive! on Nov 12, 2007 17:08:39 GMT -5
Fukui: Well, Doc, when it comes to fine food, I don't think Chairman Kaga has a spending limit!
30 MINUTES HAVE ELAPSED!
Fukui: Man alive, this battle is already half over!
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Post by Arrianna on Nov 13, 2007 18:39:37 GMT -5
Morimoto: Get the harusume in the boiling water and set up a water bath for afterward.
*Morimoto checks on the rolls the other sous chef is hollowing out and nods.*
Morimoto: As soon as those are finished I need an egg wash to dip them in.
*Morimoto takes some bread cubes and begins grinding them with some chestnuts and miso. He then whisks it into a small pan with liquid in it on the stove and adds some chocolate.*
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Post by ironchefcanadian on Nov 13, 2007 22:06:48 GMT -5
Hattori: "And Morimoto's really piling in the Japanese ingredients. You'll remember how harusame noodles gave both Iron Chefs Chen and Nakamura a challenge; Morimoto will definitely have to do something different here. Chestnuts, miso and chocolate -- I have to guess that it's for his dessert."
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Post by barronmore on Nov 13, 2007 23:36:39 GMT -5
*Jimmy pulls off the smaller asparagus spears while putting on the buns that Jonny sliced for him. He then turns his attention back to the spears ans slices them into 1/4 inch lengths.*
*Momma is mixing the mayonnaise, creme fresh , and a big ole dollup of cream cheese in a mixing bowl.*
Momma: Jonny, start grating up that Havarti and mozzarella cheese, boy.
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Post by ironchefcanadian on Nov 14, 2007 11:12:22 GMT -5
Hirano: "Momma James is really going for dairy ingredients, isn't she Fukui-san? You'd almost think she's thinking of cheese as the theme ingredient."
Hattori: "Well, you have to remember that 'bread and cheese' isn't just a basic cliché. Bread, especially toasted bread, is the perfect pairing for cheeses.
"Blending mayonnaise and crème fraîche, is going to result in a very light whipped cream. I'm still not sure how Momma James is going to use it. Maybe to dress a bread salad?"
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Post by Man Alive! on Nov 14, 2007 17:02:56 GMT -5
Fukui: I don't know, Doc, but I hope none of our judges are lactose intolerant!
25 MINUTES TO GO!
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Post by Arrianna on Nov 14, 2007 18:42:55 GMT -5
*Morimoto can be seen filtering the shitaki and bonito broth with some assistance into a smaller pot.*
Morimot: Good. Now get the manju in the steamer then pipe the custard into the hollowed rolls.
*Morimoto yells for the adzuki beans to come off the stove and begins making oval dumplings of the sardine, miso, egg, and bread mix which go directly into the broth. The sous chef brings over the open pressure cooker and Morimoto gives it a stir and pours it into another pot.*
Morimoto: Add 1 cup of sugar and stir it over medium heat.
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Post by ironchefcanadian on Nov 14, 2007 18:57:53 GMT -5
Hattori: "Looks like Morimoto's making sardine quenelles, and I suspect that's probably going to be part of his appetizer, with the curried seafood being part of his main course."
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Post by barronmore on Nov 14, 2007 19:45:04 GMT -5
*Momma and Jimmy are pulling out the first batch of hens from the kettle, letting them drain, and then slipping them into the warming oven. They then lower the next group of birds into the kettle to fry.*
Momma: Oh, Jimmy dear, thank you. Those look so good.
Jonny, I need you to take those nice vegetables that Jimmy grilled up and and take them and the cheese you grated and add them to the cream mix you just made up, sweetie.
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Post by Man Alive! on Nov 14, 2007 22:04:15 GMT -5
Fukui: There's some real motherly love going on in Momma James' side of Kitchen Stadium. But you know what they say- a family that cooks together stays together.
20 MINUTES TO GO!
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Post by achen on Nov 14, 2007 23:03:45 GMT -5
Ohta: Fukui-san! Just a bit of a recap. The Iron Chef is using bitter sweet chocolate. The mirin and sake will enhance the flavor of the chocolate. The noodles will be going with the curry in a gourmet kare-pan. The challenger meanwhile is preparing a crab dip that will be served in bread bowls. When asked about if there was a bread salad or Bruschetta or even Crouton for a salad being made the challenger just said yes. When I inquired about how the chili was doing, she said the we'll see when the pressure cooker was opened. Back to you Fukui-san.
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Post by ironchefcanadian on Nov 15, 2007 9:10:56 GMT -5
Hattori: "Heh. At least I scored one -- got the kare-pan right. Missed the crab dip, though -- I think that's what the cream cheese mixture is for, and I'll guess that she'll have croutons ready for dipping, like a fondue."
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Post by Arrianna on Nov 15, 2007 16:50:14 GMT -5
*One of the sous chefs can be seen carefully spooning Morimoto's mixture out of the ice cream machine. Morimoto grabs a vanilla cream stuffed roll and dipping it in a white egg wash rolls it in some granulated sugar set out on a plate then drops the roll in a pot of oil nearby.*
Morimoto: Start cutting the boules for the curry like I described and set them out on their plates.
*Morimoto fishes the roll out of the oil and breaks it open to take a taste, nods, then starts dipping the remaining rolls in the wash and sugar before frying them.*
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