…And Oh my, I notice you’re running out of time. I do hope you make it.
(I like my avant garde recipe style.)
Scallop Kebabs on Rosemary Skewers
1 dozen bay scallops
1 large red bell pepper, roasted, peeled, and cut into 1-inch squares
1 medium red onion, peeled and cut into eighths (retain root end to keep onions from falling apart)
6 large rosemary twigs, needles stripped except for the tip
Rosemary Oil (recipe follows)
Note: to roast a bell pepper, cut pepper flesh off core in thick, flat planks and put under a broiler skin side up until the skins are completely black and blistered. Place into a plastic bag to steam for a few minutes, then scrape away charred skin.
Heat grill to high. Scatter rosemary needles and excess twigs on coals to perfume the smoke.
Take a metal skewer and pierce all ingredients to make a pilot hole for the rosemary twigs. Assemble six skewers as follows: bell pepper, scallop, onion, scallop, bell pepper. Grill over high heat until scallops are opaque and nicely seared on both sides, about a minute per side.
Place rosemary oil in a squeeze bottle and decorate each plate with aesthetic squiggles and droplets.
**Rosemary’s Baby... Back Ribs**
3 2-pound racks of pork loin ribs, trimmed
3 tablespoons garlic salt
2 tablespoons paprika
1 tablespoon onion salt
1 teaspoon minced rosemary
1/4 teaspoon cayenne pepper
1-2 cups apple juice
Extra rosemary stems for smoke
Barbecue sauce
Trim excess fat from ribs; remove membrane from back of each rack. Sprinkle both sides of ribs with a mixture of garlic salt, paprika, onion salt, rosemary and cayenne. Place ribs on grill rack in covered grill with water pan. Wet rosemary stems with water and add to coals. Cook with lid down over medium-hot coals for 4 hours, turning after 11/2 hours. Baste every hour with apple juice. In final hour, baste with your favorite barbecue sauce (I like Bullseye).
To serve, separate into individual ribs and arrange around 1 cup of “T.D.’s Baked Beans” (recipe follows). Pass extra barbecue sauce if desired.
[quote]
**T.D.’s Baked Beans**
½ pound maple-smoked bacon
1 small Red Delicious apple, cored and chopped into ¼ inch dice
1 medium onion, peeled and chopped into ¼ inch dice
1 28-oz can of baked beans, such as B&M or Bush’s (NOT pork-n-beans)
¼ cup ketchup
2-3 tablespoons Worcestershire sauce
Preheat oven to 425 degrees.
Cook bacon in batches until very crisp; remove to paper towels to drain, leaving bacon grease in pan. (You can remove some of the grease if the bacon was especially fatty – leave enough to coat the bottom of the pan.) Over high heat, sauté onion and apple in bacon grease, scraping up brown residue in bottom of pan. Crumble bacon into onion/apple mixture; continue to sauté until soft and onion is translucent and beginning to brown (don’t allow mixture to burn). Remove from heat; add beans, ketchup, and Worcestershire sauce. Stir to combine and taste to adjust seasoning. Pour into a greased baking dish and bake on center rack for at least an hour, stirring occasionally. Serve hot.
[/quote]
Rosemary Roasted Chicken
1 whole roasting chicken, about 4-5 pounds
Salt and pepper
4 tablespoons butter
2 tablespoons finely minced rosemary
6 sprigs of Tuscan Blue rosemary, chosen for aesthetic appeal (1-2” long)
Several bunches of Silver Spires rosemary, snipped into 4” lengths
1 whole lemon, quartered
Take your chicken and remove the neck and giblets from the body cavity - make sure there aren’t any giblets still adhering to the inside of the chicken. Rinse the bird inside and out with running water. Salt and pepper the bird inside and out.
Soften butter it in the microwave for a little under a minute - you want it soft but not liquid. Blend minced rosemary into butter and set aside.
Preheat the oven to 500 degrees. Place your bird in an open roasting pan (the pan is key to a really superlative roast chicken… you want something with thick sides that allows air to circulate around the chicken while it cooks). Cut off the last joint of each wing and discard, or tuck them under; also cut away any excess fat around the body cavity opening. Insert rosemary bunches and lemon into body cavity. Take your softened butter and rub it liberally all over the chicken, paying especial attention to the breast. Slide your hand under the skin of the breast area and work extra butter in between; then slide sprigs of rosemary under skin in a pleasing pattern, smoothing skin down over it to fix it in place.
Place the pan in the oven and immediately turn the heat down to 375 degrees; roast it for about an hour or an hour and a half, depending on the size of the bird. While roasting, every 20-30 minutes, baste the bird with pan drippings; each time you baste, take a spatula and loosen the chicken from the pan, sliding it around a little.
When it’s done, take it out of the pan and let it rest for ten minutes before carving. Serve with mashed maple sweet potatoes (recipe follows).
**Rosemary/Lemon Sorbet with Blueberries**
2 cups water
1 cup sugar
1 bunch Tuscan Blue rosemary, stems removed, chopped
1/2 cup fresh lemon juice, strained to remove pulp
Grated zest of one lemon (yellow part only)
1 half-pint fresh blueberries
Golden Rain rosemary sprigs for garnish
Put water and sugar in a saucepan and bring to a boil over medium heat. Simmer until sugar is dissolved. Add rosemary and simmer for 5 minutes. Remove from the heat; add the lemon juice and grated rind. Put the mixture into a shallow bowl to cool. Strain mixture through a fine mesh strainer into an ice-cream maker and follow the manufacturer’s instructions. Garnish with blueberries and rosemary sprigs.
If anyone has any questions, I will be happy to answer them.
I think I’ve found a new sig.
I’m going to delve deeply into our chef’s recipes, and will have a judgement soon…
The soup, a variant on a brown chicken stock is quite tasty, and I often make brown chicken stock and hold it for the holidays (so I have plenty for stuffings, potatoes, gravy, etc.) The salad is refreshing and light, and the dressing is nice, but it lacks salt, and tastes a little flat. My problem is your ‘garnish’ of the porcupine deviled eggs–these rosemary needles hit me on the roof of my mouth, get stuck in my teeth, and are far too strong and too much. I’d have been happier with them if the needles were finely minced and added to the yolks instead, with perhaps a garnish of two or three needles.
This is such a guy thing. 
I’m quite happy with a piece of rare steak, in fact, I can’t think of much else that could be better. Yet, I find myself having to pick out the rosemary needles out of the meat, as after the porcupine deviled eggs, I don’t want to be picking rosemary needles out of my teeth. The scent of rosemary has permeated the meat, and does make it taste lovely, but the Iron Chef should have removed the rosemary before serving. Most diners, even though they would enjoy the flavor of the rosemary, they don’t actually enjoy eating the needles, unless they’ve been minced and/or well cooked and soft. In the time it takes to cook a rare/med rare steak, the needles have not been cooked long enough to be enjoyed.
I’m going to give you the benefit of a doubt that you minced the rosemary on the shrimp and the potatoes–these are simple dishes that go well with the steak, and both carry the flavor of rosemary well (I often use rosemary with both items).
Although I’m fascinated by the rock-candy encased herbs, one nibble of the chocolate-covered rosemary is enough to turn me off. Both flavors are too strong and clash on the palate. The caramel is a little easier to accept, but still, as with your other dishes, whole uncooked rosemary needles are difficult to eat.
Iron Chef Scylla has a way with words, it is true, his presentations seem to provide a glorious mental picture, not only of the dishes themselves, but of an underlaying theme, gains points for this. However, I begin to wonder about his overall health since he does seem to tend to meat/taters. And, tho’ it’s always a good thing to suck up to the judges, the answer on the ‘cherries’ question (buzzer sounds) was wrong. Cherries could have been one of the tart variety that Traverse City is known for, all the way to the impossably sweet Queen Anne’s variety. Sigh. We do take comfort from the lack of a cordon blue application, tho. Interesting use of the cracked sugar in the dessert. Creative use of the sprigs of rosemary through the steak, however, you made a reference to 'all three varieties of rosemary, despite the OP mention of four we think perhaps you’ve misplaced a finger somewhere? and forgot to give quantities for the deviled egg recipe. tsk tsk.
Points given, however, for the use of shrimp, and Simon & Garfunkle
CHef Troy appreciate the use of scallops, and the presentation of the three main courses. I sadly note, tho’ too, that you tended to neglect the vegetables vs. meat portions (tho’ not so shamelessly as your opponent). The lemon ice as a fini’ ! wonderful! all too often we’re faced with a heavy dessert when a light ice is a perfect choice.
You’d loose points for the maple mashed taters from my SO, but fortunately for you, I don’t have his aversion to sweet mixed in other than expected places.
scores have been sent on. My judging is done. ::bows to audience::
Oh my.
Really, oh my.
I’m kicking my SO out and begging you to come home with me tonight. (Wasn’t there an episode where the BDJ said something to that effect and Kaga told her, “that’s enough!”)
The scallops and the rosemary would have been almost enough, but the sweetness of the roasted pepper and red onion make this a truly delightful dish. (the in-laws just bought a new grill. I just might make this for dinner tomorrow.) The rosemary oil is what brings it all back together, adding the flavor of the rosemary without the nasty needles getting in the way.
(still giggling 15 minutes after reading “BBQronomicon”)
These ribs are nice, but I’d have liked to have seen rosemary highlighted just a little more, such as making your own sauce and using rosemary in it. Smoking them with the rosemary does add a wonderful flavor, though (at my old house, we had several large rosemary bushes–I always threw a few branches on the coals whenever I was BBQing, even if it was hamburgers). The baked bean recipe is very close to my own, except I never heard of using an apple, and I’ve always put a teaspoon or two of Coleman’s mustard to give it a little kick. It’s a little on the sweet side for my baked beans, but still sounds delish.
Rosemary and chicken are a classic combination, and this works well. You’ve properly roasted the chicken, so not only is the skin wonderfully crisp, your rosemary garnish is decently cooked and isn’t a pain to eat. (As you can see, I’m a big stickler on this point)
As a girl with southern roots, I can’t get enough sweet potatoes. I so rarely see them out here in L.A. Can I have seconds?
I have to say I’m very partial to this recipe, because if I was in this battle, this is very close to what I would have made (my differences being I’d have used raspberries, and made a Limoncello syrup to drizzle on). It’s not as sweet as I’d like it to be (the simple syrup recipe is pretty light on the sugar), but this is a wonderful, light way to end the meal, and highlights the main ingredient well.
::Looks at Javamaven askance::
You ate the sprigs in the desert?
Yecchhh.
You’re supposed to lick 'em.
and we’re supposed to know this… how? oh master of the written word? Grumble grumble grumble damn rosemary in between my teeth.
Oh, I see.
[sub]This is why in culinary school, one of the first things taught is to never put anything on a plate that can’t be eaten, because things like this will happen.[/sub]
So, I take it this is a way to see a little tongue action from the BDJ?
Hey, if you’re in the desert, you have to take whatever nourishment you can. 
First, Thank you all for continuing when I was bouncing off the board. (“Inactivity error, Server Timed Out”)
Secondly, just for form’s sake:
That’s It! Cooking’s done, the rosemary battle is OVAH!
Thirdly, Javamaven Yes, in Battle Peach, (the one where the well…um…psycho… challenger kicked out his sous chefs… his wife had left him too) is the one where the world’s dumbest bimbo du jour made some “I’ll go home with you” esque comment. She also compared his meal to his family and compared something else to a Christmas cake. (wha?).
Anyway, judges have until tomorrow night 8:00 PM, MST to get their scores in.
If there are any judges who wish to compete, please let me know. I will allow rematches as soon as everyone has had a turn.
Chairman Fenris
Oh, and Javamaven, I had intended to include a barbecue-sauce recipe but I ran out of time. However, please note that rosemary is included in the rub used on the ribs in addition to being a component of the smoking medium.
You know, just in case you wanted to raise my score.
Just as an aside, chefs are allowed to clarify eating, tasting, etc. methods. (“Please immerse the Fried Fois Gras-encrusted vanilla bean in the miso-chipolte sauce and THEN dip it in the powdered egg-yolk with vinegar crystals before tasting, please”)
It is also acceptable for judges to ask for clarification from the chefs.
Chairman Fenris
Please do not chew on the twigs. You will end up gagging with mouthful of needles and wood, and you will not enjoy it.
The effect I am going for is aromatic and textural. THee rosemary shoul provide a hint of taste, and delightful sensations as you suck, lick, and otherwise orally gratify the wood (so to speak.)
I had thought this to be obvious, but apparently it is in need of clarification.
In that same vein, while eating Chef Troy’s chicken you probably shouldn’t try to swallow the bones.
Javamaven:
I experimented with Rosemary on Sunday, and found that the dried needles had a strong taste, but their texture seemed compatible with something like eggs, and needn’t be softened. They were fragile, brittle, and crunchy, but not sharp.
I am judging this contest without reading the other judges’ comments - I think that’s a really good idea.
I love rosemary, and yet I find it to be one of those things that can be very overpowering if not used with restraint. Too much rosemary is a baaad thing. I was quite interested to see how our chefs would rise to the challenge of using this versatile yet strong herb.
Chef Troy’s Recipes:
Scallop Kebabs on Rosemary Skewers: Yum, scallops. The idea of skewering them on rosemary stalks is a good way of controlling the flavor of the herb. If one wants more rosemary goodness, one can dip the scallop in the accompanying oil. A very nice dish.
Rosemary’s Baby… Back Ribs: These look very good, but I wonder if in the finished product one would be able to taste the theme ingredient at all. Also, the intrusion of bottled barbecue sauce into the hallowed Kitchen Theater is disturbing, especially when good barbecue sauce is so easy to make, and would have been another place the challenger could have used rosemary.
Rosemary Roasted Chicken: this looks divine. One of the most perfect dishes to express rosemary’s character.
Rosemary/Lemon Sorbet with Blueberries: I was hoping that someone would infuse rosemary for a dessert. The fragrance of the herb is a subtle and sophisticated accent to this sorbet, without being overwhelming.
Scylla’s Recipes:
Scarborough Fare: The soup and salad combination is very nice. The salad with the corn and grilled chicken is particularly refreshing - I like corn in salad. However, I can’t eat those porcupine things – that rosemary has to be picked out before these are edible. Raw rosemary in this kind of quantity is just way too strong, not to mention tough and pointy.
Mrs. Robinson’s Surf and Turf: Mmmm. Looks pretty good. I love garlic in my scampi, though – I miss it, and I’m trying to imagine how rosemary would work in its place. Still, I think both the flank steak and the roasted potatoes are a particularly good place for rosemary.
Elaine’s Breakdown: this is kind of weird. I’m sure it’s extremely pretty, but again, the thought of chewing on that raw rosemary gives me mouth-shudders.
(I just read the ensuing comments and the part about how the dessert should be licked. Oh. Was I supposed to pick the needles out of the eggs, too? Because I did. There was nothing in the recipe to indicate that these were dried needles, rather than raw ones. Anyway, even if I just lick the dessert, I think rosemary is injurious to chocolate. The rock-candy thing might be good.)
A very intriguing contest; I will send my points to the chairman soon.
Question about the beans, Chef Troy: This looks good and easy, and I’ll try it soon and get back to you. Is there some reason it has to be a red delicious apple, though? I understand that meddling with the recipe is anathema to you for sentimental reasons, but I really don’t like red delicious.
It is refreshing to find a person so confident of his cooking skill that he can be condecending to the judges. 
Never assume anything. I for one have never seen a fresh sprig of rosemary in my life and certainly wouldn’t know what to do with a candy coated one. Everything else candy I have encountered, nuts, fruit, ice cream, you eat. Seemed logical to me. Thank you for the clarification.
Iron Chef:
Scarborough Fare
I made this one, since it seemed the simpliest one to attempt. The soup was very tasty, surprising since I don’t usually like an egg-drop type of soup. I sure liked this one!
I enjoyed the combination with the spinach very much. I eat raw rosemary, but I’m not nearly as particular about texture as most. I thought the eggs were spicy, but they had the heat to stand up to the rosmary taste, which was quite strong with this many needles - especially dried.
Mrs. Robinson’s Surf and Turf
Orange juice in a marinade! I’ve used many different acidic components, but I’d never thought of orange for steak. Thank you for this dish; it’s quite tasty. I do wonder at your use of dried rosemary when there is fresh available, but perhaps you had in mind the edibility of your shrimp and the earlier eggs.
Elaine’s breakdown
This dessert is certainly very inventive! So many tastes in one dish, too. It’s real eye candy, in addition to being candy itself.
Challenger
Scallop Kebabs on Rosemary Skewers
This is another very inventive dish. I think for an amateur like myself, I’d place both the metal skewer and the rosemary twig through, just for fear of breaking a stem at a bad time.
Just for my own curiosity, since I’ve never made it (and this doesn’t effect my scoring at all), what color does the rosemary oil wind up being? Yellow from the olive oil, green from the rosemary, or somewhere in between the two?
Rosemary’s Baby… Back Ribs
Thank goodness for the sweet-salty, baked beans to go along with these ribs. The combination I can eat, while the ribs alone might have been a bit too spicy for me.
Rosemary Roasted Chicken
To be fair, I made one of each chef’s dishes here at home (well, as well I can follow their directions, that is, I don’t cook for a living). This one I cheated a bit to roast the chicken - I put it breast down and left it at 500 for twenty minutes, then eight minutes breast side up, then I turned down to 325 for 18 minutes, since that is the way I always roast chicken. Oh, and I used a rack to heft the chicken out of the drippings, too, but I basted as instructed.
I’m happy to report this didn’t seem to harm the Challenger’s recipe at all, and the chicken was marvelous. I couldn’t seem to taste the lemon, but I didn’t miss it at all. My palate was very busy with rosemary and nice roasted chicken skin.
I didn’t make the maple sweet potatoes, but I’ve had 'em before. I wish had the time to make them!
Rosemary/Lemon Sorbet with Blueberries
The combination of lemon and rosemary works very well here. The blueberries seem a little at odds with the other tastes, but I don’t particularly favor those, so it’s just me.
Now, to try and score this, oh dear.
Yet another tough batttle. Let’s go to the map.
Scylla:
Scarborough Fare
The soup sounds excellent and the salad and tasty counter point to it. The porcupine aspect of the devilled eggs has me concerned as well, but once dequilled the seasoning sounds nice and spicy as it should be.
Mrs. Robinson's Surf and turf
I prefer my meat cooked but the marinade and seasoning sounds delicious. The rosemary shrimp and potatoes sound wonderful and a fine complement to the steak.
Elaine's Breakdown
Once more your dessert gets full marks for creativity, but the mixture of tastes seem jarring to me.
Chef Troy
Scallop Kebabs on Rosemary Skewers
My favorite seafood prepared perfectly. My hat is off to you.
Rosemary’s Baby... Back Ribs
The concept of Satantic ribs is a humorous one, but the taste does make one wonder. I was disappointed the family bean recipe did not start with beans and an oven, but it sounds a delicous sprucing up of canned beans and a fine complement to the ribs.
Rosemary Roasted Chicken
A simple dish well prepared and enjoyed.
Rosemary/Lemon Sorbet
A light desert is a fine idea after such a heavy meal and this sorbet sounds quite intriguing.
Points are sent.
Sometimes when you screw up, the best thing to do is brazen it out and pretend it’s the other guy’s fault. 