Veb-San, stay the hell out of my way! I only have six arms you know.
Now back to piglet snuffing. Hai!
Shiva
Bows, and scuttles back to his unglamourous tasks in his white rubber boots.
“Oh boy, this is so exciting!” says panalist and member of the Lower Parliment, Goose.
::flashes copy of, ‘All You Ever Wanted To Know About The Lower Parliment But Were Afraid To Ask’::
“Did I mention I have a new book out?”
Other Panal members, "Yes! Three times, Goose!
“Oh boy, this is so exciting!” says panalist and member of the Lower Parliment, Goose.
::flashes copy of, ‘All You Ever Wanted To Know About The Lower Parliment But Were Afraid To Ask’::
“Did I mention I have a new book out?”
Other Panal members, “Yes! Three times, Goose!”
Boy, I’ll bet THAT’s a slim book. Right up there with “Great Chefs of Ireland.”
Iron Chef Fenris, while waiting for Otah-SNec to come over and interview him, cuts a tenderloin from one of the piglets and butterflies it. He takes out Omar Lobsters and begins removing the meat, putting the delicate white flesh into a large bowl.
“Look!” cries Fukui “He’s taking out Omar Lobsters! Lobsters and Pork? But…can they go together?”
“Yeah.” says Hatori-san, a slight puzzled note in his voice “Iron Chef Fenris is known for his ecclectic cuisine and the sweetness of the lobsters would go well with the pork. But he’s going to have to control the sweetness.”
“But what’s he going to do with it?” asks Fukui.
“Well…hmmm…Maybe he’s going to roll lobster meat in the pork loin that he’s just butterflied. I’m really not sure.”
Meanwhile, Fenris gets several dozen roma tomatoes and gives instructions to sous-chef Shiva. He also gets out the Fois Gras and Beluga Caviar for some as yet unknown purpose.
And, in a surprise move, Iron Chef Fenris makes a large mound of flour, and in the center, shaves some white truffle into the flour. Then he adds eggs and oil and begins kneeding.
“Looks like he’s making pasta.” says Hatori
“Thanks for the newsflash, Sparky.” says Fukui angrily. “Why do you always get the glory and I’m reduced to saying ‘Take it big guy’ or ‘What’s up big fella?’ to Otah?”
“Because I’m a classically trained chef who runs a cooking school which supplies most of the sous-chefs for Chairman Scylla and and you’re a jumped-up bus-dispatcher” sneers Hatori, his cultured tones dripping with contempt.
An unpleasant debate erupts between the two and is about to degenerate into fisticuffs before Chairman Scylla, with characteristic style and grace, bangs their heads together. The BDJ (Bimbo Du Jour) giggles at the Chairman’s decisive action.
Iron Chef Fenris is not distracted and continues to make his white-truffle pasta dough, with an inner-calm which is reflected in his precise movements.
What will Fenris’s next move be? When will he be interviewed by SNec? Stay tuned!
Fenris
::Tazma-Kazuki, legendary karaoke superstar, points into the audience::
“Look, there’s a guy out there holding up a sign!”
::squints::
“Kaga 3:16!”
::cracks open a Kirin, gets out fried pork rinds, munches noisily::
[Commercial Break]
Postonic Water: “Moistens your body rapidly and softens your
soul gently. Postonic is life us all.”
1997 Nissan Teranno: “WHENEVER AND EVERYWHERE, WE CAN MEET OUR BEST FRIEND-NATURE. TAKE A GRIP OF STEERING! NISSAN”
Dipper Dan Ice Cream: “Making you feel Nice and Happy by tasting Dipper Dan’s flavor, That’s our happiness. Making Heartful Communication between you and Dipper Dan. That’s our wishness.”
[/Commercial Break}
[sub]Thanks to http://www.engrish.com for these product statements.[/sub]
:::giggle giggle giggle:::
:: Deftly peels, de-seeds and dices 3 tomatoes at a time ::
Hmm… appears Fukui and Doc are both unconscious for some reason. At last, I can speak without permission!!
I’ve just spoken to Iron Chef Fenris about his amazing use of truffles in dough and he says the truffles will provide a subtle sweetness to the dough and give it a texture that will provide a tasty contrast to the tender pig and lobster meat featured throughout the meal.
I wonder what kind of sauce he’s got prepared for that? We’ll have to wait and see!
Meanwhile, with Iron Chef MikeG mysteriously missing from kitchen stadium, his sous-chefs are running around like chickens with their heads cut off, giving challenger ellycat a chance to wipe the halibut entrails from her hand and get a good laugh!
The heat is on!
Through my many years of wearing outlandish clothes and running my multibillion dollar food organization from my medieval castle, I have learned that it is best not to interfere or constrain great artists such as the Iron Chefs with unnecessary criteria.
I myself, am certainly looking forward to recipes, so that I might duplicate some of these great works of art which are your craft (provided you don’t go to heavy on the foie gras or caviar.)
However, if you feel in your wisdom that the best way to show-off your creative dishes is not with a recipe detailing creation and presentation, but rather with a simple haiku, then who am I to say this is wrong?
I am hoping for recipes and presentation notes, but the panelists will judge whatever you choose to present, on its merits, according to the criteria described in my last post.
I would not dare to tell you how to work your art. My role is merely to spend my fortune to provide you with the tools necessary to create true culinary works of art.
[QUOTE]
*Originally posted by Scylla *
**
Scylla-San…what are the chances of the peanut gallery getting in on some of that Mishima beef? <slurp>
:: Opens oven, removes sheet pan of Grilled Items for **IRON CHEF Fenris’ perusal. After a quick consultation said Grilled Items go back into oven ::
:: Resumes plating Baby Pig Thymus appetizers ::
Shiva
Doing his best for the gloried history of the Fenris Faction
Stoidela:
I am so sorry, the rules do state that only the panelists and myself get to sample the cuisine.
Perhaps something could be worked out though. We could set you up as an alternate panelist. You would sample the cuisine, post your scores, and those scores would count in the event of a tie, or if one of the panelists did not complete their duty.
Of course you will have to cut the head off of this live octupus while swearing to impartiality as proof of your commitment. 
Iron Chef Zenster ponders the growing array of fabulous dishes that will bring the panel to their knees in throes of culinary ecstasy.
He sips his twentieth espresso as he contemplates the effort required to serve his creations first. Will he harm his chances by tipping his hand to the other Iron Chefs? Will he worry about allowing them to review his work prior to their own submissions? Will he give a rusty duck, secure in the knowledge that few on earth will be able to match the glorious combinations of flavors and textures he will present?
A resounding “Hell no!” is chorused from his staff and by the master himself.
::spotlights swerve to Zenter’s station::
::blast of trumpets::
Zenster’s Iron Chef Menu
[sup]NOTE TO THE JUDGES:
All of the main recipes are original[/sup]
Appetizer
Lobster Toast with Pineapple Piccalilli
[sup]Toast with Pineapple Pepper Relish
Served with Monterey County Fume Blanc[/sup]
[sup]Served on a square frosted glass plate, four toast points spread with broiled lobster and ginger puree surround a timbale of the pineapple piccalilli. A tomato rose with sprigs of cilantro for foliage garnishes the dish.[/sup]
First Course
Mexican Miso
[sup]Cranberry Bean Soup with Chicharones
Served with Sonoma County Pinot Noir Blanc[/sup]
[sup]Served in a cobalt blue matching plate and bowl combination, a bowl of the soup is centered in a crisp crescent moon shaped tortilla. A dollop of guacamole rests on the crescent and holds a crisp miniature corn tortilla. Cubes of Mexican cheese dot the surface of the soup like tofu in a Japanese miso soup. Chopped scallions ring the edge while a few crisp pork cracklings occupy the center of the bowl.[/sup]
Second Course
Bitter Greens and Hearts of Palm with Creamy Vinaegrette
[sup]Served with a Santa Ynez County Sauvignon Blanc[/sup]
[sup]Served on a chilled black plate the delicate bitter greens mingle with the coins of palm hearts that are bracketed with fresh wedges of tomato and creamy ripe avocado. The creamy dressing laces through the salad with ripples of piquant flavor.[/sup]
Third Course
Island Halibut Tempura with Caramelized Maui Onion
[sup]Halibut Cheek with Sweet Onion and Teriyaki Glaze
Served with Mendocino Coast Chardonnay[/sup]
[sup]Served on a dark green platter the most tender part of the entire fish is held in a golden lacey filigree of tempura batter and topped with a meltingly sweet slice of caramelized onion. A lattice of pungent teriyaki glaze crisscrosses the entire stack. Surrounded by frizzy scallion paint brushes, nestled on the edge of the plate is a sushi temaki. This small cone of delicate vegetables and crispy fish skin creates a perfect riposte to the sweet glazed onion and fish. Next to a dipping pool of the dark teriyaki glaze, a red radish rose peeks out from one corner to provide color contrast. [/sup]
Palate Cleanser
Napa Valley Style Sharbatee Gulab
Champagne and Rose Petal Pineapple Crush
[sup]A single red rose petal floats atop a flute filled with rose flavored Champagne studded through with minced pineapple and top notes of lemon. The bubbles coat each fragment with a silvery sheen of effervescence.[/sup]
Main Course
One Hundred Clove Elephant Garlic Pig
[sup]Garlic Stuffed Pig with Honey Herb Glaze
Served with Alexander Valley Cabernet Sauvignon[/sup]
[sup]Served on an ecru tinted porcelain platter, a whole suckling pig is carved to provide a trio of honey herbed meats. Still carrying an undercurrent from 100 cloves of mild roasted elephant garlic, a brace of ribs, some of the mildly sweet crispy skin and a slice from the ham are dotted with the thick aromatic glaze. A browned timbale of garlic mashed potatoes is topped with sauteed wild mushrooms and leeks redolent with pan drippings from the roast pig. Cloves of the creamy mild elephant garlic and miniature onions surround the cuts.[/sup]
Dessert
Pineapple, Ruby Grapefruit and Blood Orange Salad
[sup]Citrus Salad with a Cream and Liqueur Dressing and Candied Garnish
Served with Napa Valley Brut Champagne[/sup]
[sup]A hollowed out half pineapple arrives ringed with dark red candied cherries. Florets of tangy, dense, creamy yogurt sweetened with pure maple syrup border a lattice work of stripes across the surface of the pineapple and citrus. Chunks of the fruit bring with them a dark ruby red glaze with highlights of raspberry essence.[/sup]
Lobster Toast with Pineapple Piccalilli
Lobster Toast with Pepper Relish
Preparation time: 20 Minutes
Serves: 4-8 People
Ingredients:
Relish
1-2 Cups Chopped pineapple
1-2 Jalapeño Peppers
1 Green pepper
1 Red pepper
1 White onion
1 Tbs Cilantro leaves
1 Lemon
Lobster Toast
8 Slices White bread
½-1 Cup Cooked lobster meat
6 Water chestnuts
2 Scallions (chopped)
1 Small Clove garlic (crushed)
1 Tbs Grated ginger
½ Tbs Light sweet soy
¼ Tsp sugar
Preparation:
Peel and core the pineapple then cut one cup of small cubes. Remove seeds and ribs from the Jalapeño and bell peppers then cut into small pieces. Finely dice the white onion and combine all ingredients into a medium bowl. Wash and chop the cilantro leaves and add to the other ingredients.
Note: Adjust the liquid by adding small amounts of water or lemon juice. Salt to taste. Serve with lobster toast points. Coil a tomato peel to create a rose garnish and use some of the cilantro leaves for foliage.
Lobster Toast
Preparation:
Remove the crusts from the bread, cut into points and toast in a F 200° oven until completely dry. Use an empty cookie sheet placed on the bread to keep the slices flat while they bake.
Place all remaining ingredients into a blender and pulse until smooth. Spread a thin layer of the lobster paste over each toast point and return to the oven for three minutes under the broiler just until the shrimp paste begins to brown. Serve immediately.
Note: To plate this course, place four of the toast points around a timbale of the relish at the center. Garnish with a tomato rose and sprigs of cilantro on a bed of frissee lettuce.
Mexican Miso Soup
Bean Soup with Chicharones
Preparation time: 60 Minutes
Serves: 4 People
Ingredients:
1-2 Quarts of rich chicken stock
2-4 Cups cooked cranberry beans
1-2 Cups bean gravy (broth)
1-2 Cloves Garlic
1-2 Tsp Salt
¼ -½ Cup Onion white pulp
¼ Tsp Ground cumin
¼ Tsp Ground coriander
½ Cup Cubed Queso Fresco*
¼ Cup Cut scallions
4-8 Yellow corn tortillas
1 Cup Vegetable oil
1 Cup Guacamole
½ Cup Pork cracklings
- Monterey Jack may be substituted
Preparation:
Cook off the beans in salted water. Once they are tender remove half the beans and blend the other half into the bean gravy with the chicken broth to make a medium thick soup. Add the onion pulp and crushed garlic along with the spices and whole beans. Keep at a low simmer and reduce by half, salt to taste.
In a skillet, heat the vegetable oil. Take each of the tortillas and place a bowl covering one side of the tortilla. Use the bowl as a stencil to cut out a small circular piece, leaving a crescent moon shape in the larger piece. Deep fry both of these until they are golden brown and crisp. Try to keep the tortillas from curling while they fry. Drain on paper towels. Once all the tortillas are fried, heat the oil on very high and deep fry thin ribbons of pork skin with feather fat attached until they are crisp. Salt lightly and drain thoroughly on paper towels.
Note: To plate the final serving, ladle up a small bowl of the soup and nestle it into the cut out of the crescent moon shaped tortilla on a larger plate. In the middle of the crescent place a small mound of guacamole and embed the small circle of fried tortilla into it. Drop a small handful of cubed cheese onto the surface of the soup and sprinkle the chopped scallions around the edge of the bowl. Add a few pork cracklings on top of the soup just prior to serving.
Bitter Greens and Hearts of Palm with Creamy Vinaegrette
Bitter Herb Salad with Creamy Dressing
Preparation time: 20 minutes
Serves: 2-4 People
Ingredients:
Salad
1 Head Belgian endive
1 Head Frissee lettuce
1 Head Radicchio
4 Palm hearts in brine
1 Ripe beefsteak tomato
1 Ripe Haas avocado
4 Leaves of lettuce
Dressing
4 Tbs olive oil
4 Tbs red wine vinegar
1-2 Tbs mayonnaise
1/2 Tbs lemon juice
1/4 Tsp powdered mustard
ground white pepper
sugar
salt to taste
Preparation:
Chill all ingredients before use. Drain the palm hearts. Mix all of the dressing ingredients in a jar. Shake well to eliminate any lumps.
Line each plate with a flattened lettuce leaf. Cut palm hearts crosswise into coins. Separate the endive leaves and scatter them on the plate. Hand shred the frissee and radicchio and jumble them. Bracket the salad with wedges of peeled tomato and avocado. Drizzle with the dressing and serve promptly.
Note: Garnish with mukimoto figures made from English cucumber.
Island Halibut Tempura with Caramelized Maui Onion
Halibut Cheeks with Sweet Caramelized Onion
[sup]Served with a sushi style Temaki hand roll garnish[/sup]
Preparation time: 45 Minutes
Serves: 4 People
Ingredients:
4 Cheek filets of halibut
4 Rings of Maui onion (thick cut)
2-3 Tbs Peanut oil
2-3 Tbs White flour
1-2 Cups finely shredded lettuce
Tempura batter
4 Cups Peanut oil
Sauce:
1 Cup Chicken broth
1 Tbs Grated ginger
2 Tsp Chopped scallions
2 Tbs Light soy
1 Tbs Sugar
1 Tbs Honey
1 Tbs Xao Xing rice wine or Sherry
1 Tsp Corn starch
1 Star anise
1 Clove garlic (crushed)
Red pepper flakes (optional)
Preparation:
Preheat the oven to F 200° and oil a medium sized flat bottomed pan. Cut the peeled onions into thick slices, punch out one or two of the center rings and brush them with a small amount of oil. Cover the pan tightly with foil and bake until the onions are well caramelized. Allow to cool without breaking the onion rings.
In a small skillet, combine broth and all other sauce ingredients except the corn starch and scallions. Heat over a low flame and once it has reduced by one-third add the cooled onion rings and allow them to simmer for 15 minutes until they take on a dark tan color. Remove the rings without breaking them and drain on a plate. Temper the corn starch with some of the teriyaki glaze and mix back into the sauce. Continue to stir as the sauce thickens and reduce to half of the original quantity. The glaze should be thick enough to coat the spoon. Add the scallions and remove the star anise piece before serving.
In another skillet, heat the peanut oil over a medium heat. Dip a piece of fish into the batter and drop into the hot oil. Drizzle extra batter from your finger tips onto the frying piece to create a lacey filigree of crust around the fish. Drain the cooked pieces on paper towels.
Note: To plate the fish, first make a bed of the thinly shredded lettuce, place a cooked filet on the bed and top with one of the caramelized onion rings. If needed, adjust the size of the onion rings to match the size of the cutlets before poaching. Using a squeeze bottle, paint a lattice of the glaze in a diagonal pattern across the fish and onion. Serve some of the glaze in a dish on the side as a dipping sauce. Garnish with scallion paint brushes and the Halibut skin temaki roll. Place the roll at a jaunty angle to the fish.
Halibut Skin Temaki Hand Roll Garnish
Broiled Halibut Skin with Vegetables Wrapped in Nori
Preparation time: 45 Minutes
Serves: 4 People
Ingredients:
2 Sheets of toasted Nori
1 Square foot of Halibut skin (scraped)
1 Cup of Nigiri sushi rice
1 Large Yamagobo*
1 Bunch Daikon sprouts
¼ English cucumber (seeded and peeled)
1-2 Scallions (quartered)
1 Tbs Hanna Katsuo (bonito broth flakes)
1 Tsp Wasabi
1-2 Tsp Tamari
½ Tbs Gombu (roasted sesame seed)
- Pickled burdock root
Preparation:
Make the nigiri and after adding the sweet rice wine, dump the cooked rice out onto a large sheet of parchment and with the assistance of a helper who fans the rice continuously, shuffle the rice to cool it quickly and obtain the correct sticky coating for the short grains.
Wash and scrape any amounts of fat from the back of the halibut skin. Select areas that are unblemished. Brush lightly with peanut oil and broil until golden brown.
Take a half sheet of Nori and placing it diagonally in front of you, smear a quarter cup of rice across the inner half. Daub a small amount of rehydrated wasabi powder into the rice. Layer carefully the burdock root, a sprig of daikon sprouts, a few flakes of the Hanna Katsuo, match sticks of the English cucumber and lengthwise slivers of the scallion. Slice the broiled fish skin into ribbons and add to the vegetables. Wrap the sheet of Nori on the diagonal to create a cone. Use a few grains of smashed rice to fasten the cone shut. Sprinkle with the toasted sesame seeds, brush with some tamari and serve.
Napa Valley Style Sharbatee Gulab
Champagne Rose Petal Pineapple Crush
Preparation time: 30 Minutes
Serves: 4 People
Ingredients:
1 Bottle Brut Champagne*
4-5 Full blooming roses
1-2 Cups Finely diced pineapple
2 Cups Crushed ice
1 Pint cold water
1¼ Cups Sugar
¼ Cup Lemon juice
Rose petals for garnish
- Gloria Ferrer or Domain Chandon Blanc des Noirs
Preparation:
Wash roses in cold water, shake excess water off of them. Pluck off the petals and place in a jar. Pour the pint of cold water over them and let stand for four hours in a cool dark place (not the refrigerator). Strain the water off of the petals and add the lemon juice and sugar, stir until dissolved in a large pitcher or jar. Add the pineapple and crushed ice and mix thoroughly. Spoon two or three table spoons into a flute and fill with Champagne, top with a rose petal and serve immediately.
Note: For a stronger rose flavor a few drops of rose water may be used.
One Hundred Clove Elephant Garlic Pig
Garlic Stuffed Honey and Herb Glazed Suckling Pig
Preparation time: 5 Hours
Serves: 8 People
Ingredients:
1 Suckling pig (dressed)
100 Cloves Elephant garlic
2-3 Dozen pearl onions
4 Cups Cream sherry
2 Cups Brown sugar
1½ Cups Honey
1 Cup Italian blood orange juice
½ Cup Fresh rosemary leaves
½ Cup Salt
¼ Cup Onion powder
6-8 Sprigs fresh rosemary
Preparation: Rub the cavity of the pig with a mixture of the salt, brown sugar, onion powder and half the rosemary leaves. Allow to rest while peeling the garlic. Peel 100 cloves of the elephant garlic and the pearl onions as well. In a sauce pan mix the honey, cream sherry, remaining rosemary leaves and the juice of the blood oranges. Heat gently and stir until reduced in volume by one-third.
Use a blow torch to singe off any remaining fur. Remove the eyes and lower the eyelids. Baste the entire body of the pig with the honey glaze. Add a little to the cavity and then fill with the elephant garlic cloves and the pearl onions. Use skewers of the rosemary to pin the belly back together. Lace kitchen twine around the skewers to truss the cavity shut. Cover the ears and tail with foil to prevent scorching and place a block of wood in the mouth to hold it open. Paint the entire body of the pig with a coat of the glaze and place in a preheated F 450° oven. Roast for 15 minutes and reduce the heat to F 350°. Continue to roast for three to four hours depending upon weight. Periodically mix the drippings with the glaze and baste the pig at least three times or more during the roasting process. Reduce the glaze prior to use with the final serving.
When the pig is done roasting, open the cavity and remove the garlic and onions. While the pig rests before carving, coat an ovenproof pan lightly with oil and roast the garlic and onions in a F 200° oven until they are caramelized.
Note: Braise some leeks and wild mushrooms in butter. Add some of the pan drippings with a small amount of the glaze. Sauté until the leeks are barely browned. Use some of the roasted garlic to make garlic mashed potatoes. Make small timbales of the mashed potatoes, place these on a buttered cookie sheet, brush them with a little butter and broil the timbales until they start to brown.
To plate the course, carve some of the crisp skin, a section of the ribs and a slice of the haunch. Arrange the trio of meats around the timbale of roasted garlic mashed potatoes. Top the timbale with some of the sauteed leek and mushroom mixture. Lightly brush some of the glaze over the meat and serve immediately.
Pineapple, Ruby Grapefruit and Blood Orange Salad
Citrus Salad with a Cream and Liqueur Dressing and Candied Garnish
Preparation time: 45 Minutes
Serves: 4-8 People
Ingredients:
2 Cups pineapple chunks
2 Italian blood oranges
1 Ruby Grapefruit
2 Dozen fresh Bing cherries (pitted)
Dressing:
1-2 Cups Kefir cheese yogurt
1-2 Tbs Citrus juice
2-4 Tbs Light amber maple syrup
1 Tbs Vanilla
1 Tbs Lemon juice
Glaze:
1 Tsp Blood orange zest
¼ Cup Citrus juice
¼ Cup Frambois raspberry liqueur
1-2 Tbs Sugar
Preparation:
Leaving the leaves attached, cut pineapple lengthwise and remove core. Scoop out one of the halves for the presentation and cut the flesh into small chunks. Remove one tablespoon of zest from one of the blood oranges. Peel the grapefruit and oranges by first cutting a flat on the bottom of the fruit, then with downward strokes remove all of the skin and pith to expose the flesh. Cut supremes of the citrus segments with a sharp knife and remove any seeds. Take the remaining citrus cores and squeeze the juice from them and reserve it for later use.
Save the peels from one of the blood oranges and cut thin ribbons of peel after removing the white pith. Mix one half cup sugar into one half cup water and reduce it to a near hard crack state. Mix in the orange peel ribbons and allow to soak for a few minutes. Remove the candied peels using a fork and place them on a piece of waxed paper to cool. Candy the pitted cherries one at a time and let them cool as well.
In a small sauce pan combine the liqueur, citrus juice and sugar. Bring to a low simmer and reduce into a semi-thick syrup. Allow the glaze to cool completely before using. Mix the citrus and pineapple pieces in a large bowl. Coat evenly with the glaze and refrigerate.
In a small bowl combine the yogurt, citrus juice, maple syrup, vanilla and lemon juice. Mix well and chill. If the mixture is too thin add some more of the yogurt. The final product should be able to be piped from a pastry sack. If needed slowly mix in some stiff whipped cream to attain the desired body.
For the final presentation, place the glazed fruit into the hollowed out half of the pineapple and level the top surface. Pipe the yogurt mixture in florets around the perimeter and make a lattice across the top of the fruit. Garnish with the candied orange peel and make a ring of candied cherries on toothpicks stuck around the edge of the halved pineapple.
Note: You may wish to cut a flat along the bottom of the hollowed out pineapple half. This will stabilize the piece so that it does not move while serving from it. If Kefir cheese yogurt is not available use Creme Fraiche or high quality sour cream.
Boy, what a show-off.
(runs frantically back to station to start cooking in earnest)
By the way, IC Zenster, I couldn’t help but notice that several of your dishes fail to include the theme ingredient. Doesn’t this leave your efforts open to an upset verdict for the challenger?
…nah. the fix is totally in on this show.
The steam that surrounded the challenger’s side of Kitchen Stadium has cleared, the plates are lined up as the challenger, Java, removes her hat and takes a deep breath.
She faces the panel, and gives a deep respectful bow.
Appetizer
Shellfish Ceviche
A festive and colorful South American dish, the challenger nods to California’s Hispanic history with this dish. Served in a hollowed pineapple half; crab, shrimp, and scallops mingle with pineapple, avocado, tomato, red onion, jalapenos, garlic and lime juice. The pineapple adds a sweet acidity to the dish and tempers the heat of the peppers.
First Course
Thom Kah Gai Soup
Served in a simple white bowl, the platter decorated with lime leaves, this Thai soup combines coconut milk, shallots, lemongrass, pineapple, garlic, galanga (similar to ginger), Thai fish sauce, mushrooms, tomato, and red curry paste to delight the palate. Although Thai food is notoriously spicy, this soup hints at the heat; the coconut milk adds a surprisingly rich creaminess.
Second Course
Grilled Swordfish Filet with Pineapple-Pear Chutney and Curried Rice
A simply grilled swordfish filet is rubbed with a touch of coriander and black pepper, and cooked with just a hint of smoke, is served on a bed of lightly curried rice. At its side is a vibrant chutney of pineapple, pear, golden raisins, cinnamon, coriander, cardamom, mustard seed, black pepper, and brandy. The chutney is what brings the swordfish and the rice together into a lovely harmony.
Sorbet Course
Tropical-Cointreau Granité
Mango, papaya, and pineapple purées are blended with Cointreau and frozen into this delectable ice. A small amount is served in a margarita-style glass and decorated with pomegranite seeds.
Main Course
Ginger-Honey Roast Pork Tenderloin Medallions with Celeriac Purée, and “Gratin” of Pineapple, Quince & Maui Onion, with Calvados Pan Sauce
Tender pork loin is gently roasted with a ginger-honey glaze and is thinly sliced. The slices are served upon a base of a layered “gratin” of very thinly sliced pineapples, quinces, and maui onions that have been roasted with butter and caramelized. Atop the gratin is a celeriac purée; with its delicate and light celery flavor, it is the perfect foil for the gratin. The Calvados (apple brandy) sauce is made in the roasting pan, with demi-glace and seasoned with star anise and black pepper.
Sixth Course
Refreshing Pineapple Salad
Served upon a bed of savoy cabbage, pineapple is tossed with cantalope, grapefruit sections, cucumbers, and toasted hazelnuts. An apple balsamic vinagrette ties all the flavors together and adds a pleasing mellowness to the salad.
Dessert
Warm Pineapple & Rhubarb Tarte Tatin with Vanilla Bean Ice Cream
This “upside-down” tart is made with thin spears of of pineapple and rhubarb arranged in a sunburst pattern, deeply caramelized in sugar to a beautiful shiny glaze. The crust is a delicate, flaky, yet crisp accompaniment to the tender fruits. The vanilla bean ice cream, flecked with real vanilla seeds, its cool creaminess is the perfect companion to this warm tart.
*Because of the length of posting actual recipes, I will send them to anyone who requests them via e-mail.
This is all gonna take some time to…
…digest.
::ducks and flees::
The other Iron Chefs in kitchen stadium have been startled by Zenster’s speed in which he’s prepared his meal, well before the mysterious voice says “15 minutes to go!” However, what will the Chairman, and the judges, have to say about the fact that instead of using ONE theme ingredient as directed, Zenster has decided to use ALL the theme ingredients in all four battles?
We’ll just have to wait and see!