Fenris:
I will be happy to face the next challenger.
Ryoushi:
If I may answer your question, I feel that I have attained a Pyrhhic victory in that I feel that I won by flash and slight of hand, while Javamaven’s menu posessed more true soul than my own.
I have succeeded, but at the cost of my own soul and the total emptying of my entire bag of tricks, and by only half- a-point, and by only the luck of a late judge to boot!
I believe that Scylla did a fantastic presentation and he appealed to a more mainstream palate, which helped him gain the win. I personally believe he did not succeed on his goal of restoring life force to California Cuisine because his menu came straight from Middle America and never hinted once towards the West Coast. His cuisine has style and soul, but I would never call it Californian.
I’m going to enjoy judging the next battle.
If memory serves me right, a challanger has decided that Iron Chef Scylla is fresh from a narrow victory and is ripe to be toppled, only days after ascending to his lofty perch.
Challenger Tornado Siren!
Iron Chef Scylla!
Prepare for battle: The theme ingredient will be given later this afternoon. From the unveiling, you will have 48 hours (a change from my original vision of 24 hours) to present dishes that best articulate the theme ingredient.
Chairman Fenris
I can channel the spirit of the singer Bimbo-du-jour, even to the trivial fact that she sometimes knows the techniques sooner than the commentator (I cook at home).
I only want to judge, because (teehee) I am only an amateur cook who has taken a few classes.
But to show my qualifications…
I fathom the mysteries of sourdough, although even so, doesn’t always work JUST right. I have created my very own sourdough recipes, for which friends are known to drop by if I even hint I’m cooking that day…
I can even bake a fruitcake not only edible - but good!
I can make the toughest meat tender through my secret roasting technique.
I can make jelly.
I grow my own herbs - in an apartment (balcony). Although I just grow 5 different basils, tarragon, 2 sages, 3 mints, parsely and oregano … at the moment.
I season all my own cast iron.
I know the difference between a Riesling and a Vinfadel, a Merlot and port, and can tell you good vinyards for them all.
Although I am a scotch woman, myself. I can tell you exactly my ranking of every scotch I’ve tasted. 
And that’s quite a few.
Please may I be invited to judge, whenever the cycle of competition allows, Chairman Fenris-san?
I stand anxiously awaiting the ingredient. My bowls, spoons, mixers, spices, knives, and cutting board are poised and ready for attack. Oh yes…this is going to be fun. I can sense my opponents dedication and resolve. I salute it. I am fearful, yet I am eager.
Ziactrice You’re in with today’s battle! Thanks for participating. I’d type a longer welcome, but the board has been up and down quicker than a prostitute’s underpants today and I want to toss out the ingredient. Anyway, judging starts as soon as cooking ends, you’ll have something like 24-48 (I need to decide) hours to post your thoughts and comments and e-mail me (or post) your score.
Again, typing quickly:
Chairman Fenris, hurriedly steps up to the podium and says “It is obvious to me that it is springtime in the Rocky Mountains. As such, a man’s fancy turns to but one thing. Fishing. What could be better than sitting by a lake or stream, in the mountains, with friends catching fish that will be eaten that night? Not much.”
Therefore, I have chosen as my ingredient:
:: yanks cover off of platform, a HUGE aquarium rises into Kitchen Stadium. ::
Trout.
You have two types of trout (all dishes must contain at least one of these two varieties. Other varieties will not be considered eligible for judging): Ruby Red Trout, with it’s bright red flesh and delicate flavor, and Rocky Mountain Rainbow Trout, sweet and tender.
The trout are still alive in the tank, so it’s up to you to kill, gut, fillet, etc. them.
You will have until 6:00 PM MST Thursday night to post your recipes.
Allez Cuisine!
Chairman Fenris
Well, looks like I’ll finally get the chance to fire up the 'ole bass-o-matic.
I will do my best to post before the deadline this time…I love trout!
Dunno 'bout you, but this sounds like a guy that needs to get out more often. 
Trout? How exciting! I love trout! I especially love smoked trout mousse [sub]hint hint[/sub].
::wincing when she sees Scylla take one of the trout and thwack its little head on the cutting board::
Have you ever had trout with brown butter? It’s lovely!
I can’t wait to see what our new Iron Chef will make…
Oooooo, this is sooo exciting.
::watching the challenger scoop fish out.
I haven’t had the brown butter, but I did have a Real Trout Deal while on vacation at a dude ranch once. I hope they’re going to keep some of the skin on!
The dessert course will be very challenging, but I wonder if either will try a raw dish, like a sushi handroll?
Nasty damn slimey FISH??
EEEEEEEWWWWWWW! Astroboy HATES fish!
Nasty slimey finny bastids never coming out of the water to face the sun… EEEEWWWWW!
javamaven: Mousse has never been my specialty, so you will have to rely on the Iron Chef to create that one for you. Sorry.
Astroboy: Now, come on. Give it a chance. Trout is one of the most delicately flavored species of fish. It does not have that fishy taste which you find offensive. I will do my best to make something that will appeal to you.
Ziactrice: Rest assured that at least one of my recipes will have skin intact. However, deduct points as you will for it, I will not be creating a dessert. I don’t care how you disguise it, fish does NOT belong in a dessert. Yes, its prejudiced of me, but I cant help it!!
My menu is fully set, now I just have to perfect the recipes. I will be posting them later this evening.
My theme shall be “The Progression of man: From Cave to Condo.”
Wait till you check out my “Menage a Trout” I’m preparing.
I would request a clarification from our Chairman. As I’ve understood it, the criteria of the recipes was to see who could best represent the ingredient.
Must it be included even in side dishes?
If I feel that I can best represent the ingredient by its absence in a given dish, am I not free to do so?
I’ve got my ice cream maker here. Don’t make me make trout ice cream. I’m warning you. I’ll do it.
Iron Chef Scylla: While you may include dishes that do not contain the theme ingredient, they may not be considered in the tasting and judgement (except that judges will inevitably count them as part of a presentation).
There have been instances of participants on Iron Chef making Italian ices or sherbets to cleanse the palate between courses. These were enjoyed, but the judges were warned by Kaga himself, that they were not to be included in judgement.
Should you wish to make fish ice cream, I must warn you, it has been done before. On Iron Chef, there was the dreaded Fish Sperm Ice Cream, a Squid Ink Ice Cream and, I believe an eel ice cream dishes.
Chairman Fenris
The only thing better than spending the day wading in a mountain stream fishing for trout is having the opportunity to enjoy the delicate flavor of these lovely fish. This said, I present my menu. The recipes will follow in my next post.
CALIFORNIA STYLE SALSA WITH A TWIST
A classic style salsa but with ruby red trout that has been soaked in lime overnight. Perfect for dipping your favorite corn chips into while watching the game.
CASHEW TROUT WITH RICE
Rainbow trout served in a light oriental sauce with cashews and water chestnuts. Served on a bed of white rice. The textures meld perfectly to create a simple and flavorful dish with an oriental flair.
VEGETABLE STUFFED RAINBOW TROUT WITH CRANBERRY DRIZZLE
The delicate flavor of the trout is enhanced by the freshness of the vegetables inside. The cranberry drizzle adds a slight hint of sweetness to the dish.
SMOKED TROUT AND CLAM CHOWDER WITH TROUT NUGGETS
Yes, I said nuggets. We gotta have something for the kiddies.
A rich thick chowder dished out in edible bowls. The fried trout nuggets on the side, while simple, are delicious and complement the chowder perfectly.
Are we still adhering to the recipe first method of judging? Should I refrain from commenting on recipes until actual recipes are in?
::really hungry for some good Hawai’ian poke after the thought of the first dish by the challenger::
Otoh, is she really going to marinate the trout in the lime all night? Won’t that toughen the flesh? hmmmm…
The Recipes
Salsa with a twist
1 pound Ruby Red trout fillets
2 cups fresh lime juice
2 minced jalapeno peppers
1 chopped onion
2 skinned, cubed tomatoes
6 Tbsp olive oil
1 tsp chopped garlic
1/4 tsp oregano
1/4 cup freshly chopped cilantro
1/2 tsp fresh ground pepper
1/2 tsp salt
Clean and rinse trout. Shred into small pieces. Place it in the bottom of a
shallow glass casserole dish and cover in 1 3/4 cups fresh lime juice. Cover the Dish and refrigerate it
overnight (or at least 6 hours). After soaking the fish, completely drain the lime juice and rinse well.
Put the trout into a bowl, and the remaining 1/4 cup lime juice, jalapeno peppers, onion, tomatoes,
oilive oil,garlic, oregano, cilantro, and the salt and pepper. Stir until all ingredients are coated evenly.
Ideally, the flavors will meld together best if it is returned to the refrigerator for one more day
before serving. but it will be quite tasty if served right away.Serve with white corn chips, or whatever your favorite dipping chip might happen to be.
Oriental Cashew Trout
1/4 cup vegetable oil
2 cups flaked Rainbow trout fillet
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups fish stock
3 tablespoons soy sauce
1 cup chopped celery
1/2 cup bamboo shoots chopped
1 (8 ounce) can water chestnuts, drained and diced
1/3 cup cornstarch
1/2 cup cold water
1 cup cashews
Cooked rice
Heat oil in a large skillet over medium high heat. Add celery, bamboo shoots and water chestnuts.Cook until done but still with a “bite”. Add soy sauce, pepper, salt and broth. Bring to a nice low boil.
Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly.Add trout and cook for about 4 minutes more. Add cashews. Serve over rice.
Garnish with a sprig of lemon balm and orange slices.
Stuffed whole trout with cranberry drizzle stuffing
4 Rainbow trout (gutted with heads and tails removed)
1/4 cup finely diced Vidalia onion
1/4 cup chopped celery
1/4 cup chopped cucumber (peeled)
1/2 cup fresh chopped portabello mushroom caps
1/2 cup chopped pecans
1 tablespoon of lemon juice
Completely clean the insides of 4 whole Rainbow Trout. I always remove the heads, but merely because I cannot stand my food looking at me. Open the trout up and lay them flat on the table. Sprinkle the inside with a touch of salt and pepper.
In a bowl, combine the onion, celery, cucumber, mushrooms and pecans. Stir them together with the lemon juice. Spoon a generous helping of the stuffing into each trout. Close them up and skewer the edges with toothpicks to prevent them from coming open.
Wrap each fish in 2 or 3 slices of bacon. Place on a rack in a shallow baking dish and bake for 20 minutes at 350 degrees.
Remove and place on serving dish. Spoon a few tablespoons of the cranberry sauce (recipe below) around and on top of each trout.
Serve with fresh tomato and cucumber slices.
Cranberry Drizzle
1 cup apple juice
2 tablespoons lemon juice
1 1/2 cups fresh cranberries
2 tbsp sugar
Put 1 cup apple juice in a small pan.
Stir in lemon juice and sugar and bring to a boil. Reduce to a medium heat and add the cranberries. Cook about 5 minutes.Mash up the berries and stir for another 2-3 minutes.
Smoked trout and clam chowder with fried trout nuggets
1/2 LB smoked flaked ruby red trout
1/2 cup diced steamed clams
3 slices bacon (diced)
1 1/4 cups chopped onions
3 cups peeled and cubed potatoes
1 to 2 tsp salt (this is to taste, I prefer a little less, some prefer more)
Ground black pepper to taste
3 cups cream
2 cups fish stock
1/4 cup butter
Sautee bacon in large kettle until almost crisp. Add onions and cook for 2 or 3 minute more until onion is translucent
and bacon is fully crisp. Add potatoes, salt and pepper. Pour in fish stock and cook on medium heat until potatoes are tender (about 10 minutes). While you are frying the bacon steam the clams until they open up.
Add cream, butter and steamed clams and trout to the potatoes. Cook just until simmering.
Serve in French bread bowls with parsley sprigs for garnish and place several nuggets around each bowl.
Trout nuggets
1 pound rainbow trout fillets cut into small chunks
2 eggs
3 tbsps beer
1/2 tsp tobasco
1 cup bread crumbs
1/2 tsp black pepper
1/2 tsp crushed red pepper
1 tsp salt
oil for frying
beat the eggs, beer, and tobasco together in a medium sized bowl.In another bowl, mix the bread crumbs, the black and red pepper and the salt.Heat the oil in your fryer or wok to 375 degrees.
dip the fish chunks into the egg mixture and coat thoroughly, then dredge in the bread crumbs. Fry in oil until golden brown and drain on a paper towel before serving.
French bread bowls
5-6 cups flour
2 packages dry yeast
1 1/2 tsps salt
2 cups warm water
corn meal
In a large bowl mix 1 3/4 cups flour, salt and yeast.
Stir in 2 cups warm water. Mix vigorously for 3 to 4 minutes.Add as much remaining flour as you can using a spoon, then transfer to floured surface and knead in remaining flour. You should knead for a
MINIMUM of 5 minutes to get the texture just right. Place kneaded dough into greased bowl and let rise for 1 1/2 hours. Punch down kneaded dough and seperate into 5 pieces. Shape each piece into ball and place into a small metal baking ring on a baking sheet sprinkled with corn meal. Let rise for approx 30 minutes.
Bake in a 375 degree oven for 35 to 40 minutes.
to make the bowls, carve the top out of each loaf and hollow out the inside. Dont go too thin, or the bowl wont last through the meal.
Writing out recipes is not something I have done a lot of, so if my directions are confusing to some, feel free to ask me to clarify.
Please refrain from in-depth comments, tasting and judgement until both chef’s recipes are in, lest your comments influence the chef’s artistic vision.
Thanks!
Chairman Fenris
Not necessarily–depends on how long one considers as being overnight-- 8 hours? 12 hours? 16 hours? And, also on how big the pieces of fish are to be cut. Are they large chunks, or a fine small dice?
Trout ceviche. Sounds interesting.
You know Java, I was going to call it ceviche since that is what it is actually, but felt that salsa sounded so much more my style.