Iron Chef Part Quattro

Miscellaneous and Personal Stuff I Must Share
1

Continued from this thread

This is the fourth SDMB Iron Chef thread. If memory serves me right, in Italian “Quattro” is four. This is auspicious as I have chosen four varities the theme ingredient and it is often associated with Italian cuisine. That, I am sure, will not limit our competitors.

:: Chef Troy proudly strides down the carpet of honor::
We have our competitor Chef Troy. He has fought the previous Iron Chef Javamaven1 to a near-standstill. Now he returns to try to stop Iron Chef Scylla from breaking Javamaven’s. Can he do it?

:: Iron Chef Scylla rises, swathed in dry-ice smoke::

Iron Chef Scylla, a man who’s vast descriptive powers combined with his cooking skills have lead some to call him The “Bradbury” of the Breadbox! A man who’s tied Javamaven’s reign as an Iron Chef! If he wins this battle, he’ll beat her record. Everything hinges on this battle.

Who will do it? Who’s cuisine will reign supreme?!

Our theme ingredient has been chosen for two reasons. First, I have several varities on my property, and it’s fresh smell reminds me of summertime. Second, the honorable Chairman Kaga began his career before founding Kitchen Stadium on the musical stage (in Les Miserables and Jesus Christ Superstar). While Kaga never starred in the musical that used this ingredient’s name as one of it’s theme songs, I believe he would be honored by it’s association (however distant) to him.
:: Music starts to play. Those present who are familar with musical theater will recognize the theme as coming from the musical “How To Succeed in Business Without Really Trying”. ::

:: Slowly the platform begins to rise ::

:: The song grows louder and Robert Morse’s voice can be heard warbling the following lines

Suddenly there is music
In the sound of your name*

:: Dried-ice smoke billows out as a number of small bushes can be seen on the platform. Chairman Fenris speaks the next word with the the singer ::*
ROSEMARY!

We have, as our theme ingredient, four varities of Rosemary.

The following information was largely adapted and excerpted from
this page.

As this ingredient does not lend itself to the main item in a recipe, chefs will be judged on how rosemary was used to accentuate the other ingredients in each dish (although, should one of our competitors use rosemary as the primary focus of a dish, so much the better!) Also, as Silver Spire and Golden Rain rosemary are exceptionally rare and neither chef may have used them previously, I am making an exception to the rules. In this case only, while at least one variety of rosemary must be present in each dish, chefs are NOT required to use all four varieties in their menu, although they can do so if they wish.
Preperation and cooking will begin at once. Tasting and judgement will start Monday night, 6:00 PM, MST or when both chefs have submitted their recipes, whichever comes first.

A note to judges. I am instituing a minor rule clarificaton. Please submit your scores in whole numbers only, no fractions or decimals. I feel this keeps more in tune with the spirit of the Iron Chef show.

Allez Cuisine!

2

Goodness!

I’ve been growing herbs for about four years now, and I’ve only heard of two of these four varieties.

:smiley:
::Bimbo du-jour tittering laugh here::

I can’t wait to see what our chefs can do with this ingredient. Trying to cook to the level here is beyond my skills, but perhaps I can get some ideas for using my two sorts here at home.

Ziactrice

P.S. I’ve purchased new glasses, so this time I can read the recipes! :o

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As a short interlude, while we wait for our beloved Iron Chef and the Challenger to present their dishes, I’d like to present:

Iron Chef Misadventures in the Kitchen

As previous holder of the Iron Chef title, I have taken time to work in my beloved restaurant, turning out delightful desserts and treats. But, as any chef would attest, there are days where… well, you feel as you might as well hang up your apron.

So, here, I present my misadventures for the week:

Deep Chocolate Scooter Cookie, Burned

This rich, decadent double chocolate cookie, fragrant with espresso, is gently burned to a blackened crisp. Its brandy-soaked golden raisins poke out from its surface, shriveled and brown. Its piquant flavor will make its taster know the true meaning of dark.

Scorched Pastry Cream

In an absent-minded moment, our chef grabbed the wrong type of pan for making pastry cream, and came out with this unusual cream. Its yellowish-brown color, runny texture, and slight bitter-almond-burned-milk flavor would make this a peculiar item.

Melted Wedding Cake, Tumbling Strawberries

Our chef, inspired by a General Manager that never mentioned that this would be an outdoor wedding (In the middle of the day. In the middle of summer. In Southern California.) and said “Sure, whipped cream would be fine as filling.” Our finale consists of sponge cake lovingly moistened with vanilla syrup, filled with whipped cream and fresh strawberries, frosted with rolled fondant, and decorated with whole strawberries. Be delighted to watch the whipped cream melt, the fondant slide, and the corners of the cake collapse upon themselves! Be amazed as the strawberries actively roll off the cake! Watch as your chef wants to roll up into fetal position under the table!

:smiley: [sub]Tomorrow has to be better. It’s got to be better than it was today. [/sub]

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My sympathies, Java! If it helps, I had a bad day today, too! (sounds like yours was worse, though!!)

Cheer up!:smiley:

Astroboy wanders off whistling “Scarbury Fair”…

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I just would like to say that **

makes me giggle everytime I look at it.

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<Kaga Jacket OFF>

The line that made me laugh was

I’ve been there, done that, but rarely expressed it so well. :smiley:

<Kaga Jacket ON>

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Looking forward to the next installment since I get to sit next to (from the last thread) Juniper200 Just met her at the Dopefest, and, well, she’s funny. Especially when her glass is filled with grapejelly/vodka (or maybe Dimetapp? or **BunnyGirl’s dad’s grape cordial??? difficult to keep track).

and, (humbly bowing head), ok, ok, so I have to loose the decimals. But if you knew what went into creating the speadsheet to generate the scores…

8

Aw, thanks wring. Of course, I will be doing my utmost to maintain my professional composure during these most serious proceedings. Unless one of the dishes is paired with that nummy cordial. Then I may not be responsible for my actions. You’ll probably want to keep an eye on me. :slight_smile:

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:::erstwhile silent but annoying cameraman man Veb reels past Security–gaunt, wild-eyed, bearing a drugstore disposable Kodak clutched in one palsied hand.:::

Rosemary? ROSEMARY?
I’ve seen the scary fortune teller hex hapless bystanders, Chef JavaMaven laughingly drive her stiletto high heel into the quivering parts of contenders, Chairman Kaga wearing a pink satin bonnet. I’ve filmed eviscerated Easter bunnies, been felt up and pinched by various chefs and judges, stuffed my head–and camera–into caldrons of steaming entrails and got some killer post-seppuku close-ups after challenger’s “didn’t reign supreme.”
We’re talking chef guts here–and that witless bimbo still kept GIGGLING…

:::rowdy brawl ensues with horrified but dedicated Security personnel:::

After all that you’re clipping herbs?! May the dry ice freeze-burn your fish testicles! (mmmpph) May Godzilla arise and stomp your set! (thwack) May the scary fortune teller find a home in your shorts! (ooomph) May you find the head of Art Garfunkel in your wok! (biff, pow)

:::Security drags the drooling, raving wreck off the set–but leaves the Kodak disposable behind, unnoticed:::

(Sorry–surrendered to mischief. The food has rocked.)

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I’m still trying to figure out how to design a meal around pine needles.

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Gee, Scylla, I’m not having any trouble. In fact I think everyone is going to cedar best food yet. I wouldn’t go so fir as to say that if I didn’t mean it… I have a slate of dishes in mind that everyone will pine for.

12

Oh-oh. Noooowww you’ve done it. I’m not even gonna get involved. Not this thyme. Every time, wring and I get into a pun contest, she wins. A sage person realizes when he’s beet.

Fenris

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<Kaga-Jacket ON>
I just wish to remind my contestants that they have less than 24 hours to complete their menus, regardless of any frivolity that may ensue.

</Kaga-Jacket…well, still on actually.>

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Parsley 'cause the aura around here is so devine, I won’t succomb to my basil instincts. It maple me away from the judges table and I’d be made pinefully aware of my shortcomings.

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Today’s menu is food inspired by the movie The Graduate
Scarborough Fare

A bone white tureen of light chicken brothed based soup is presented in the middle of a largish salad plate. It is a chicken eggdrop variant seasoned with (you guessed it) parsley, sage, rosemary, and thyme. Sprigs of which float amdist the bit of egg and vegetables. The broth is the treat, though. It is served piping hot and is meant to be sipped lightly from spoons while sampling the salad. The salad is a grilled chicken/spinach/corn salad, with Scarborough dressing. On the side are two baby porcupine deviled eggs. These two egg halfs sit face down on their own plate. They are encrusted with the needles of golden rain rosemary to give them the porcupine appearance. The deviled eggs themselves contain the tradittional scarborough seasoning with the addition of minced jalapeno. Be careful! These porcupines bite. My advice? Bite back. You’ll love it.

Mrs. Robinson’s Surf and turf

A piece of aged flank stake grilled the rare side of medium rare is presented on a plate with a sizzling side of Rosemary shrimp scampi, and roasted new potatos.

The tough piece of meat, not unlike Mrs. Robinson herself has aged very well in a terryiaki/honey marinade. Woody branches of fresh Rosemary have been singed on an open flame and pushed completely through the steak, allowing the flavor to permeate from the inside while cooking. Giant gulf shrimp sizzle in their butter based rosemary needle sauce. The Rosemary needles have replaced the garlic in this sinfully simple dish. The new potatos are cut in half and roasted in butter, parsley, sage, rosemary and thyme (with diced onions.)
Elaine’s Breakdown
Sprigs of rosemary (all three varieties,) have been pressed flat. Some are encased in colored and broken rock candy prepared to resemble window panes. Others are coated in milk chocolate or carmel. This dish is adorned with fresh cherries (of course,) and vanilla ice cream.

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I realize that any recipe not including the theme ingredient cannot be considered in the scoring, but nonetheless I have decided to open my vaults and reveal the secret recipe for baked beans that my grandfather bequeathed to me shortly before he died. I’ve made one improvement to the original and have declared it closed to all further meddling. I would very much appreciate one thing: anyone who makes this baked-bean recipe, please please PLEASE e-mail me and tell me what kind of reaction you got. I crave validation of my late grandfather’s recipe.

Without further ado, here is my presentation menu (recipes to follow once I finish tomorrow’s newsletter):

Scallop Kebabs on Rosemary Skewers
This appetizer features plump bay scallops threaded onto skewers made of rosemary twigs stripped of their needles (except for a decorative tuft at one end), along with squares of roasted red bell pepper and chunks of sweet red onion, then seared over hot coals onto which the rosemary needles have been scattered, adding their fragrance to the smoke. The kebabs are presented on oblong stoneware plates and decorated with a squiggle of bright green rosemary oil.

Rosemary’s Baby… Back Ribs
These ribs are so good, you suspect the chef of making a deal with the devil. Tender baby-back ribs are smoked over indirect heat infused with rosemary twigs, then glazed with a molasses-rich barbecue sauce. Served separated into individual ribs arranged into a five-pointed upside-down star around a scoop of the amazing, the incomparable, the ambrosial T.D.’s Baked Beans, on a round black-glass plate (thus forming the Barbecue Pentagram whispered of in the BBQronomicon).

Rosemary Roasted Chicken
Sometimes, Iron Chef contestants get caught up in theatrical presentations of stunt-food, and forget that the classics, done impeccably, often garner the most enthusiastic accolades. This dish presents the humble chicken, elevated to the sublime by handfuls of Silver Spires rosemary stuffed into the bird’s body cavity to perfume the meat as it roasts. The challenger has inserted sprigs of Tuscan Blue rosemary beneath the skin of the breast in a decorative spray, which will delight the eyes of the judges before the Chef carves the bird at tableside and serves it with a timbale of mashed maple sweet potatoes.

Rosemary/Lemon Sorbet
After a somewhat heavy meal, a light dessert to sing your hunger to its slumber. Tuscan Blue rosemary infuses a simple sugar syrup that is then strained and used to make a lemon-herb sorbet, tinting the resulting dessert the palest yellow-green. The piney undertone of the rosemary combines with the tartness of the lemon to make a flavor combination reminiscent of mangoes – as smooth and refreshing as the voice of Rosemary Clooney. Served in a frosted champagne glass with a scatter of blueberries for color and garnished with a sprig of Golden Rain rosemary.

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Note: Recipes are being presented in a different format. Ingredients are italicized in the descriptions.

Scarborough Fare

Brown the bones of 1 medium sized cooked chicken in * 1 tbsp olive oil, 1 tbsp butter.* about ten minutes. Add one chopped onion, and four stalks of chopped celery. Saute an additional 5-10 minutes until veggies are carmelized. Add two quarts of water and allow to simmer over low heat for 2 hours. Strain and salt to taste. Bring back to boil and add several sprigs each of fresh parsley, sage, rosemary, and thyme. Crack 3 large fresh eggs into broth and stir lightly to give egg drop texture. Serve immediately.

Rub chicken breasts with a light mixture of parsley, sage, rosemary, and thyme dried spices grill lightly, drizzling lemon juice on each side. Slice into strips. Arrange on a bed of fresh spinach, leaving space in center for soup tureen. Sprinkle fresh boiled sweet corn (1/2cup on top of spinach.

Make the dressing by sauteeing fresh finely chopped parsley sage, rosemary, and thyme in ¼ cup olive oil. Allow to cool and combine with 1/4 cup balsamic vinegar. Pour over salad.

For the eggs, cut 1 hard-boiled egg per serving in half. Remove yolk. Combine yolks with mayonaise, dijon mustard, chopped jalapeno, paprika, and black pepper beat into a thick creamy mixture and restore into egg white. Place egg halfs white upside down, and push rosemary needles to resemble a porcupine.

Mrs. Robinson’s Surf and Turf

Make a marinade out of 1/4 cup Terriyaki sauce, 2 Tbsp honey, ¼ orange juice, 1 tspn chopped garlic, 1 tbsp, chopped onion, 1 tspn thyme. per each serving. Place *1 12 oz. Cut of flank steak in a ziploc bag with marinade, * for each serving. Squeeze out all air and refrigerate 24 hours. Use a skewer to poke 2 holes lengthwise through each cut of meat. Lightly roast woody branches of fresh rosemary on a grill or broil in oven. Push stems through meat and grill until medium rare, drizzling remaining marinade on steak as it cooks. Be sure and suggest that your guests remove the branches before eating. Rosemary needles will remain inside meat, and this is a novel and tasty way of imparting flavor during the cooking process.

Clean and devein four large gulf shrimp per serving. Sautee in 2 tbsp butter, 1 tspn dried rosemary needles. Serve in heated dish.

Cut 10 small new potatos in half per serving. Place in cooking tray with * 1 tbsp fresh rosemary, 1tbsp parsley flakes, and 1 tspn each, sage and thyme.* Add 2 tbsp melted butter, 1 tbsp olive oil. ¼ chopped vidalia onion, salt and pepper to taste Broil on oven at 450 or place in closed grill, about ½ hour. Stir twice.

Elaine’s breakdown

Place *3 large sprigs of fresh Rosemary (1 of each variety)*between pages of books overnight to press flat.

Lay out on wax paper. Add drops of red, yellow, and green, food coloring directly on and surrounding 1 sprig. Liquify one cup of sugar, ½ cup corn syrup on stove, very carefully so as not to burn. Pour on sprig with food coloring, allow to cool in refrigerator. Melt 1 bar Cadbury chocolate, and 8-12 caramels seperately and pour over remaining sprigs. Refrigerate.

Place * 1 scoop vanilla ice cream* on center of desert plate. Decorate with * 5-6 fresh cherries.* Place caramel and chocolate sprigs on each side of ice cream. Whack the colored sugar sprig hard with one hand to shatter it and decorate the plate with splashes of colored candy. Stick the piece with the sprig into the ice cream, and make sure there’s a cherry next to it. Serve

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Chairman Fenris??? are we allowed to ask for clarifications??? For example, if the chef has neglected to mention an important facet of an ingredient, such as (ahem) there’s more than one kind of fing cherry ya know* (we in Michigan take our Cherries and Apples quite seriously). Or should we judge the chef, having declined in their presentation to be specific about such an important fact, and adjust as necessary? :smiley:

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I say judge him. Judge him hard, and judge him deep, and judge him long.

and smack his butt with a wooden spoon for those weirdly formatted avant-garde recipe layouts while you’re at it.

(oops, supposed to be a GOOD sport. Bad cheffie)

20

Wring:

I use your favorite Cherries, of course. No other kind will do.
Chef Troy:

Oh sure, go ahead and smoke meat. Didn’t I just do that a battle or so ago? Well, they say imitation is the highest from of compliment, but sauce on on your ribs? Oh dear.

Let’s not mince words. 10 paces with butcher knives, what do you say?