I didn’t find it too difficult, except that rabbit is such a traditional winter dish, and to translate it into spring offered some challenge to me.
[Chen Kenichi] oh, I think I did alright [/Chen Kenichi]. All the other Iron Chefs have put out very good menus, and I will respect the judgement of our esteemed panel.
Since all chefs are Iron Chefs, I decided to judge the dishes in the reverse order that they were posted, so the coveted last dish ‘tasted’ before voting was the person’s who voted first. I’ve also avoided this thread until all menus were posted so I wouldn’t study any one Iron Chef’s dishes for an undue length of time.
So, with that said, on to IC Zenster’s dishes.
*Blini with Caviar and Crème Frâiche
Buckwheat Pancakes with Beluga, Chopped Egg Yolk and Vidalia Onion *
A wonderful dish, beautifully presented but does it really tell me something new about Emu Eggs, I wonder? Eggs seem to be almost an accent to the onion and the caviar.
*Southwestern Omelette
Meringued Omelette with Emu, Green Chilies, Avocado and Jack Cheese *
The rabbit hash was a delightfully inventive idea, which reminded me of my youth on cold winter’s mornings. The outre’ addition of Emu meat to the omlet led me to consider the yin/yang emu/egg question. A very philosophical dish.
*Chocolate Rabbit
Rabbit in Chocolate Mole Sauce with Chilie Relleno *
When I first thought of chocolate and rabbit together, I was a trifle nauseated, until, of course you skillfully reminded me that Mole sauce is made from unsweetened chocolate. The segue from the previous dish to this was subtle and skillful.
*Fritatta with Artichoke Hearts and Wild Mushrooms
Baked Egg and Vegetables *
This sounds wonderful, but I wonder if in some ways it’s not too close in some subtle way to the omlette? I love the use of artichoke hearts in this dish, however.
*Emu Breast Doro Alicha
African Stew with Emu Breast and Hard Cooked Egg *
I find this dish slightly problematic: Emu, the star of this dish, was not one of the chosen ingredients. As in the first dish the egg seems to be more of a garnish or supporting player than a star. On the other hand, it seems delicious. Hmmm. How shall I judge this?
Lime Cooler
A delightful and refreshing idea. Particularly given the previous offerings.
*Stuffed Roast Loin of Rabbit *
As a judge on Iron Chef, it is traditional that I like large chunks of roasted meat. As a person, I also enjoy this sort of dish. These are always big vote getters. The fact that the chestnuts, bacon and Celeriac would be wonderful with this is a nice bonus.
Mousse Filled Egg with Danish Egg Cream Vanilla Sauce
White Chocolate Pudding with Vanilla Sauce
Both dishes are light enough in flavor and texture as to clean the palate and neither are too sweet.
I’m very impressed by this menu.
Fenris-Kanoh
Before answering any questions I would like to first, thank everybody for their sense of fair play. Any of us who has competed knows the many hours of labor that go into these efforts. If anything, I have achieved a perfect Zenlike harmony with one very early and one very late submission. On to the questions at hand…
The central elements of the menu became apparent to me within fifteen minutes of reading about the combination. The “chocolate rabbit” was one of the first ideas to occur to me and was a shoo in from the get-go. Quite similar was the “red flannel bunny” hash. Such ubiquitous, yet appropriate images were not to be dismissed. More difficult was the challenge of presenting egg in familiar forms with novel twists. In some cases this meant partnering it, instead of allowing it to star. The blinis with caviar were a precise example of this thought.
With the Pearl Canadian Vodka sweeping clear the palate, it makes a sort-of loopy sense to have more delicate and ephemeral ingredients. The flavors will be scorched from your taste buds by the icy vodka, so why not have something so rare and luscious as caviar? Like Betty Bacall to Humphrey Bogart, the egg plays a critical supporting role, vital to the overall success of the venture. The scrambled egg, chopped egg yolk and minced onion are widely regarded as the classic service elements (especially the latter two) for caviar and I figured that it would allow the egg to dominate in substance rather than style in this particular dish.
It was by using traditional forms that I was able to work in the egg and its shape in so many places. In the classic concept of winter and spring, death and rebirth, I served the bird with it’s egg. However redundant it might seem to have poultry and egg served together, they are resplendent in their combination. The Southwestern omelette from Mama’s Royale Cafe that I derived this dish from is one of the most sterling examples of this double harmony.
Likewise, it was difficult to neglect the formidable African dish Doro Wat. A second, yet entirely different institutional pairing of bird and egg was not to be passed up. What was nearly impossible to reconcile, was how to embrace this rather fiery concoction? It would have to be served after dessert so that nothing else would remain to be tasted after the searing flames of its Berere pepper sauce erased all sensation. The milder recipe leapt out at me like a banner ad among the recipes I searched.
Through it’s alternate conveyance and more complex flavor, I felt it was justified to have two cooked egg courses. The mushrooms and artichoke hearts in the fritatta are so very not Southwestern in flavor. Coupled with the spectacle of its service in situ at the table it proved irresistible as a menu choice. I was hard pressed to think of any other format that would lend itself so well to being cast in its own shell. A souffle or mousse would not give themselves to unmoulding at the table and the fritatta won the day easily.
This brings me to a final point. In the recipes that I post to events here, I rarely stray into preparations that I do not make myself, already. It would be easy to assume a “sky’s the limit” attitude in these virtual events, but I insist upon a degree of relevancy to all participants. It is therefore that I tend to avoid overly complex or obscure ingredients.
I think there has been a good showing by all involved. robgruver has shown initiative as a new participant sadly lacking in many who swore to contribute last time. I will give two snaps up for Chef Troy’s more serious effort in this round of competition. Because of time limitations (including a twelve hour shift last Thursday) and computer malfunctions (I was unable to even open my menu file for 48 hours) I was obliged to submit late in this event. JavaMaven might be kind enough to testify as to our early discussion of some of my menu items should you need assurance that my work was nearly complete on Friday.
Regardless of the winner, I think that this round has been much more successful in eliciting more fine work from the culinary constituency of these boards.
Rabbit and chocolate are not common ingredients in either Scottish or Southern cooking. I essentially took out lamb and chicken and replaced it with rabbit in most of the recipes that I created.
The main course and side dishes were quite simple. Working from recipes that I have gathered and memorized over the years from cooking with my grandmother, I tried to make it different and enjoyable. The Haggis was the easiest to work with actually. I knew that working from a traditional style of cooking Haggis would be my downfall, as most people cannot gather the subtle hints of the different meats and spices of the original. So I went with more of a meat loaf type dish. I feel that it works well, but it is most likely the weakest dish of the bunch.
The dessert was the most difficult dish to work on. I originally thought of doing a Mince Meat pie, but decided against it when I remembered that most American and Japanese palates are not used to such rich and different flavors that are needed in that dish. So I went with a “look, throw, pot” of chocolate for the dessert. I must say, I cooked this up myself and it recived rave reviews from some of the sharpest cooks I know (namly my co-workers).
On the other side though, eggs are very common. The hardest part was working with those HUGE eggs.
I was quite impressed with Iron Chef Zenster’s meal. I must say, after seeing his menu I am getting a little nervouse. As for Iron Chef Troy’s and Javamaven I am not to worried for I belive that simplicity will win out.
In the end I must say that I am quite impressed with the showing here today.
Iron Chef wannabe ryoushi realiss that he is not yet worthy enough to be noticed by these great people of culinary heritage :(. He puts his book of Iron Chef Recipes (sans autographs) back into his bag, and walks off.
::chases after ryoushi and apologizes profusely::
If it wasn’t for Chef Troy plying me with martinis and nubile young men, I would have signed your book faster. 
If you’re serious about becoming a chef, you can always email me (besides, I see you in chat now & again, so you can talk to me there).
I have received my first set of scores (with a promise for later commentary.)
I am way glad I’m not judging this one.
Appetizer: Oeufs du diable des lapins.
Giant emu eggs, hard-cooked and halved crosswise, the yolk removed and used to enrich a salad of shredded rabbit dressed with remoulade sauce, which is then stuffed into the cavity. The smooth, soft texture of the flawlessly cooked egg whites contrasts perfectly with the finely shredded rabbit meat, and the tangy remoulade sauce spreads a pale yellow blanket over all. Each egg hemisphere is served cradled in a delicate bone-china fingerbowl, the size of which perfectly fit the emu eggs.
A very clever idea that attempts to blends the taste of rabbit and egg. The large size of the egg made it difficult to easily take bites of both egg and rabbit together. I found the need to dig into the egg white awkward. It is clear this would work better as a bite sized appetizer. Still a clever adaptation.
Soup: Gazpacho.
This traditional Spanish cold soup is enriched with egg and given a twist by the use of rabbit stock to replace a portion of the tomato juice. Minced onion, bell pepper, tomato, and cucumber mingle in an intensely flavored tomato/broth combination, served cold to refresh the weary palate and showcase the freshness of the vegetable flavors. The gazpacho is presented in a cucumber “pirogue” (a miniature of the traditional boat favored by Cajun swamp-dwellers) atop art-glass plates of green and blue to symbolize both the bayou and the ocean connected to it that leads to Spain.
I was a little disappointed with this dish. The gazpacho is first rate with the fresh flavors of the vegetables coming through, and the presentation in the cucumber was a nice touch. However, the taste of rabbit and egg are truly secondary to this dish of necessity mild to let the vegetables come through. A fine spring dish in tune with the theme of the battle, yet not showcasing the theme ingredients. It is a puzzlement.
Entrée: Lapin Tchopitoulas
Grilled boned rabbit served on a bed of new potatoes, tasso ham, green onions and mushrooms, topped with crawfish hollandaise and accompanied by a side of corn maque choux. The smoky flavors of the grilled rabbit echo the spice-soaked smoky tasso (actually a pork shoulder product liberally rubbed with cayenne pepper and spices) and provide counterpoint to the earthy flavor of the mushrooms; the hollandaise sauce, studded with bits of crawfish tail meat, adds richness. The entrée is presented in a shallow bowl of black stoneware to heighten the bright colors of the dish.
Now this dish I pleasantly surprised me. I was convinced the flavor of the rabbit would surely be lost among the other flavors of the dish, but it stood out in taste and texture. The spice of the tasso, the sweetness of the corn, the earthy mushroom, the savory rabbit, the creamy richness of the sauce. Every bite brought a new combination of flavors to the palette. Very well done.
Salad: Mixed greens with fried loin of rabbit and raspberry vinaigrette.
A whole tenderloin of rabbit, pan-fried, sliced thinly and fanned out in an arc over the top of mixed greens dressed with a raspberry vinaigrette, decorated with a slice of hard-cooked emu egg. Served on chilled Arthur Court pewter plates.
A simple dish, crisp and meaty. Very tasty.
Dessert: Zabaglione with chocolate bunny ears.
The zabaglione, a whipped wine custard of Italian provenance, is presented in a champagne glass and garnished with a perfectly ripe strawberry. Its light, frothy consistency provides a calming endnote to a meal full of vibrant flavors. Flanking the champagne glass are two pairs of chocolate bunny ears for dipping. Everyone knows the ears are the tastiest part of a chocolate rabbit; the Iron Chef reserves only the best for the judges.
I was very amused by the presentation of the dessert, and the flavors of the chocolate and custard blended beautifully. A fine end to a fine meal.
Iron Chef Zenster taps ryoushi on the shoulder and presents a coupon good for a recipe request at the Ultimate Recipe Thread. Please do not hesitate to inquire about any sort of special preparation or presentation that you might have in mind. I will be happy to oblige to the best of my ability.
Just as the journey of a thousand miles begins with a single step, you must also remember that even dwarves started out small. Please do not feel unworthy or intimidated. Your respectful attitude is noted and well received by those of us who labor in the culinary tradition.
::whips out 14K gold Mark Cross pen and signs ryoushi’s recipe book with a flourish::
::silent but annoying cameraman Veb straigtens her rumpled white shirt (bearing Fenris-Otah’s chocolatey handprint in a suggestive location) and scurries to capture the exhausted but trimphant Iron Chefs as they unwind after the epic Bunny Battle.
Iron Chef JavaMaven relaxes as her sous chefs wave rattan fans over her and ply her with martinis. Rarely has such beauty AND skill adorned the floor of Kitchen Stadium.
Iron Chef Zenster leans nonchalantly against a 10’ flaming torch; only experience can lend such confidence after such an epic battle! (Being equally experienced in the ways of Chef Zenster, Veb prudently keeps her backside out of his reach.)
The maverick Scottish-Southern Iron Chef robgruver appears totally calm. He seems totally in control, not even distracted by the incessant giggling of the Starlet du Jour.
Veb winces as Chairman Scylla glares, flashing his sequined pink-silk sleeve in a majestic gesture toward the Judges’ Table; she scoots over for closeups as the snotty Photographer scowls at his scorecard and the Starlet writes laboriously, lips moving. Whose cuisine will reign supreme?::
[Edited by TVeblen on 04-17-2001 at 10:26 PM]
First Course: ”Sausage, Eggs & Toast”
Canapé of French-style scrambled eggs, rabbit sausage, crème fraiche, and chervil, on a 2” Pullman bread toast point
I found the inclusion of a breakfast item a surprising start to the meal. The savory sausage and fluffy eggs are a classic combination. Very enjoyable.
Second Course: “Lapin Sauté à la Toucassine”
A Fricassee of rabbit, served à la Blanquette in a creamy saffron sauce
I am taken with the simplicity of Javamaven's presentation. The food truly speaks for itself in look as well as taste. The cream of the sauce adds a fine richness to the savory taste of the meat. Very good.
Third Course: “Moroccan-Style Stuffed & Roasted Rabbit Loin, Served on Wild Rice Cake
A rabbit loin is stuffed with dried fruit and nuts, roasted, glazed with honey and cinnamon, and sliced into medallions. Underneath, lies a crunchy surprise—a fried wild rice cake.
Served with Alsatian Gewürztraminer
This dish a fine blending of flavors and textures. The tender meat contrasts with the crunch of nuts and rice, just as the sweet and spice balance each other nicely. Another fine offering.
Fourth Course: Fried Rabbit Salad
A salad of mixed baby greens, lightly tossed with apple-cinnamon balsamic vinaigrette, garnished with strips of fried rabbit, caramelized shallots, and candied walnuts.
This salad is light and reminiscent of Spring; the baby greens are the first of the harvest, and their fresh bite contrasts with the sweetness of the shallots and walnuts. The fried rabbit adds a crunchy texture.
Served with Willamette Valley Pinot Noir
I feel the placement of this dish was poor. Coming from the sweetness and nuts of the Morrocan rabbit, I found the flavors used here to be a little repetitive. Still the fresh taste of the greens was welcome after the heavy tastes of the previous dishes.
Fifth Course: Chocolate Spring Sampler
A sampler of three miniature chocolate desserts: a chocolate-coconut bird’s nest, with a Yuzu apricot gelée
“egg”, a chocolate covered strawberry injected with Grand Marnier, and a chocolate beignet with molted
chocolate-ginger ganache center.
The presentation was superb. The birds nest and simple berry truly reminded one of spring. Each dessert was a fine blend of tastes and textures. A delightful end to the dining experience.
*Appetizer: Scotch Egg with Mustard Sauce *
An unusual dish. But a bold one. Rarely has an Iron Chef dared to make BOTH ingredients stars at the same time. But this works. I’m just slightly worried that the mustard might overpower the egg.
Soup and Salad: Rabbit Noodle Soup with Spinach Salad
The soup is refreshing and since rabbit is so low-fat, there should be no problem controlling the grease. However, why wasn’t rabbit stock used in place of the chicken stock? Wouldn’t that have further enhanced the taste of the ovure of the rabbit? The salad seemed almost like an afterthought. And since there was no actual rabbit/egg/chocolate, I don’t believe the salad part is eligible for consideration, though the soup part certainly is.
*Main Course: Rabbit Haggis *
I’ll confess to dreading this when it was first mentioned, but it’s almost a rabbitloaf and not scary at all, but shouldn’t sheep’s stomach be involved a bit more? I think I’d have preferred a more challenging dish. Nonetheless, a very hearty rabbit dish. The spinach leaves were a nice tie-in to the previous course.
*Dessert: Death by Chocolate with Whisky Ice Cream *
Seconds, please. I’ve never had Whisky Ice Cream and it’s a novel idea.
Overall a hearty “masculine” meal
Fenris-Kanoh
Hmrph. What am I, chopped liver? I know I’m not as photogenic as Javamaven1 but jeez. Why have I been ignored?
Iron Chef robgruver grabs ahold of ryoushi and takes his book. He signs his book with a sharpie marker and rips a small piece of his tartan off his kilt placing it in the book as a book marker.
I’m sorry. No autograph seekers are allowed here in Kitchen Stadium (unless of course you want my autograph too.)
I can recall instances on the show when the Iron Chef was allowed to explain a concept or respond to the panel’s remarks, so I’m doing so here.
It’s true that the grated egg is a garnish rather than a featured ingredient in gazpacho, and the rabbit stock provides more of an underlying richness than a pronounced flavor note. However, I felt that the panel’s palates needed a brief rest between the more powerful flavors of the appetizer and the main course. also, this dish has a symbolic tie to the theme ingredients: gazpacho is all about the vegetables, as Verrain rightly pointed out. and what are vegetables colloquially known as? “Rabbit food.” I thought it lent a touch of ironic balance to my menu, that among all the dishes wherein the rabbit is eaten, I provided one dish of what the rabbit itself would have liked to eat.
It was a “circle of life” thing.
Appetizer: Scotch Egg with Mustard Sauce
Boiled egg coated in a Peppered Rabbit Sausage, and breading, then deep fried and served with a tangy mustard sauce. Served on a large plate with the Clan MacLeod Tartan holding the egg, and a small serving bowl.
Usually I don't like such a heavy dish to start a meal, but I truly enjoyed this. I have always enjoyed a peppered sausage, and combined with the taste of the egg and breading it was perfect. The mustard sauce was hardly needed though a tasty addition.
Soup and Salad: Rabbit Noodle Soup with Spinach Salad
Boiled Rabbit with fresh linguine along with a melody of garden vegetables make this dish a perfect meal for those cool spring days. Served in a large porcelain-serving bowl.
Served with a fresh spinach salad with a variety of dressings to please your taste buds.
A simple soup. Rather unexciting. The mixture of rabbit and chicken broth did not blend as well as one would hope. The salad was indeed an add on though fitting with the theme of spring. A little hard boiled egg would have at least been a nod towards the ingrediants.
Main Course: Rabbit Haggis
A baked delight straight from the shores of Bonnie Scotland. Rabbit, Oats and spices mixed together, baked, and served up sliced with a tomato sauce dribbled over the top. Served with fresh cut green beans and mashed potatoes on
serving dish surrounded by fresh spinach leaves for garnish.
I admit to beign leery of this dish, and was more inclined to be pleased with the omission of the traditional stomach than upset at the adaptation. I was pleasantly surprised. The flavors blended well, and the taste of the rabbit came through the many spices flavoring the loaf. Very good.
Dessert: Death by Chocolate with Whisky Ice Cream
A large portion of a delightful 7 chocolate dessert served with a scoop of Whiskey Ice Cream makes this one dessert that you will never forget. Served in a large sundae glass and covered in chocolate sprinkles and Syrup.
Decadent and full of spirit! Almost too much after such a heavy meal, but undeniably delicious.
Before I start my review, I wanted to express my admiration for the sheer number of dishes that Zenster has managed to place before us this day.
Blini with Caviar and Crème Frâiche
Buckwheat Pancakes with Beluga, Chopped Egg Yolk and Vidalia Onion
On a solid marble plate three buckwheat blinis are covered with a variety of fillings and topped with Beluga caviar. The brilliant yellow of the egg yolk offsets the delicate black grains of the caviar. Soft scrambled emu egg contrasts in texture to the crunchy and slightly salty fish roe. A bottle of quintuple distilled small grain Canadian vodka is frozen into a block of ice. The near flavorless spirits lance through the flavors of the minced onion and crème frâiche to revitalize the taste buds for another bite.
Served with quintuple distilled Canadian small grain vodka.
Again a dinner beginning with breakfast. The different tastes and textures of the three topping with the blini made this a more complex dish than expected, full of contrasting flavors.
Southwestern Omelette
Meringued Omelette with Emu, Green Chilies, Avocado and Jack Cheese
On a black glass platter fluffy meringued eggs wrap around tender emu breast with spicy green chilies, creamy avocado and melted Monterey Jack cheese. The subtle flavors are brought into harmony by the light golden eggs surrounding them. A small timbale of rabbit hash provides a piquant change-up in texture with minced beets for a burst of color. A few threads of Raclette cheese melt slowly into the crusted hash. Subtle fruit notes of the Chardonnay reorganize the palate for another bite of the warm delicious omelette. A refreshing array of citrus fruit supremes garnish the plate.
Served with a 1997 Rabbit Ridge Chardonnay.
I question the decision to place an omlette dish after a dish featuring scrambled eggs, but the infusion of spices keeps it from being too much. The rabbit hash complemented it nicely.
Chocolate Rabbit
Rabbit in Chocolate Mole Sauce with Chilie Relleno
A crimson oval platter holds tender morsels of long simmered rabbit in the traditional Mexican chocolate sauce. The warm spicy aroma of the mole is given further character by the flavor of the seared rabbit. A warm chile relleno at one edge of the plate gives a soothing alternative to the dark notes of the mole. A green chile peeks out from underneath its mantle of light golden emu egg as the melted cheese flows onto each forkful. The chilled black porter cuts through the spiciness of rabbit and chile alike with its toasty malted notes.
Served with an Edgefield Black Rabbit porter.
The decision to work chocolate into a main dish was a bold move and one that payed off. Rabbit blends well with the spice and earthy tone of the mole. A very fine dish.
Fritatta with Artichoke Hearts and Wild Mushrooms
Baked Egg and Vegetables
In the center of a forest green square plate, balanced on flowers of mashed potatoes, is a whole emu egg. The server taps gently upon the shell and it breaks open to reveal a fritatta of wild mushrooms and artichoke hearts capped with a crown of minced chives. The earthy note of the mushrooms are broadened by the artichoke hearts suspended in the firm cooked egg. The tart flowery top notes of the Frascatti wine add to the harmonious chorus emanating from each toothsome bite.
Served with an Italian Frascatti white wine.
While I applaud Chef Zenster’s attempt to focus on the egg as a main ingredient, I am forced to decide that enough is enough. While I am certain the fritatta on its own would be a fine dish, and the presentation was masterful, I could not muster enthusiasm for yet another egg dish.
Emu Breast Doro Alicha
African Stew with Emu Breast and Hard Cooked Egg
Unlike the more common and fiery doro wat, this alicha is more redolent of a mild curry with its ginger tastes. The clarified onions give backbone to the delicate ginger and lime flavors of the sauce. The tender emu breast is combined with the rich dense cooked egg to make a hearty fare. The South African Rustenberg Sauvignon Blanc has the fruit needed to pair correctly with the melting onions and buttery sauce.
Served with a South African Rustenberg Sauvignon Blanc.
Excellent. This change of pace was very welcome, a fine blend of spice and fruit. It was marred only by its barest nod to the theme with the addition of egg.
Lime Cooler
Palate Cleanser
Served in a cobalt blue glass this frappe of lime syrup and egg white makes a frosty and soothing interlude after the piquant heat of the mole and alicha dishes. A candied julienne of lime peel perches upon the rim as a diversion from the citrus blast of flavor.
Very refreshing, and a clever use of the egg ingredient.
Stuffed Roast Loin of Rabbit
Butterflied Tenderloin with Chestnuts, Apricots, Celeriac and Garlic Chives
A flame grained hardwood platter holds a spiral of oven roasted meat. Crispy threads of fruitwood smoked bacon interlace a coil of flattened rabbit tenderloins. A stuffing of dried apricots, celeriac root, roasted chestnuts and garlic chives combine sweet and bitter notes to alloy the game flavor of the rabbit into a bold framework of flavors. Tender golden Yukon potatoes and mildly citric orange cherry tomatoes flank the crusty basted meat. Tawny and rich with the character of the French cognac and veal stock the sauce naps each whirl of flavorful seasoned meat. The bold berry notes of the Silver Oak Cabernet resonate with the fruit flavors of the rabbit’s stuffing.
Served with a 1990 Silver Oak Cabernet Suavignon.
A very complex mix of flavors. Every bite brought a different combinations of flavors to the tongue, all of them delicious. An impressive dish.
Mousse Filled Egg with Danish Egg Cream Vanilla Sauce
White Chocolate Pudding with Vanilla Sauce
A midnight blue dish holds a white chocolate eggshell that has been filled with a marzipan mousse. Like a colored Easter egg, the edge of the eggshell is draped with edible flower petals to create a border of living decoration. Like a golden yolk, a ball of golden saffron tinted treble cream is nestled at one end of the mousse. A pool of cool rich vanilla spiked cream sauce thickened with emu egg yolk completes the egg theme. A ring of raspberry puree swirled into the vanilla sauce give a sharp contrast of flavor and color. Ancient spices from the Benedictine brandy make a complex companion for the gentle mousse and its rich sauce.
Served with Benedictine Brandy and hot coffee.
Well done. A beautiful dessert rich in color and flavor, that ties together the themes.
Iron Chef Cajun/Creole’s Final Recipes
*Appetizer: Oeufs du diable des lapins. *
A wonderful idea: combining the shredded rabbit with the eggs. The contrast in flavors and textures is wonderful.
*Soup: Gazpacho. *
A delectible idea: Using the rabbit stock has shown me new uses for rabbit and turned an overused, oft-used dish into something new. I could try this at home, using beef broth (or a half-and-half mixture of chicken and beef stock.)
*Entrée: Lapin Tchopitoulas *
Again, as a taster on Iron Chef, I have a weakness for large chunks of meat. This fills that bill. I’m concerned that the smoky ham AND the rich rabbit meat AND the Crawfish AND the eggy-hollandaise sauce is a bit too much though. There may be too many items working in this dish to allow me to fully understand your bold bunny statement.
*Salad: Mixed greens with fried loin of rabbit and raspberry vinaigrette. *
I like meaty salads and this is no exception. I feel that the raspberry vinagarette works wonderfully with the rabbit, the fruity flavor well balanced with the subtle gamey-ness of rabbit. I am extremely dubious, however about the hard-cooked egg with the raspberry dressing. Luckily, I can push the egg quarters to the side.
*Dessert: Zabaglione with chocolate bunny ears. *
Even though I’m Jewish and never had a chocolate bunny in my life, I am aware that the subtle nuances of flavor are collected in the bunny ears. The light, creamy dessert is a perfect finale to a wonderful meal.
The wide range of dishes make this another wonderful meal!
“Please fogive me Scylla-sama! I would never think not to include you in my long list of favourite Kitchen Stadium personalities!”
ryoushi takes out Scylla’s biography (a very good book, very fitting for someone as great as Scylla) and presents it to the Chairman.