t-585123 [TW IRON CHEF] Battle HACHI! [Flat] - TribalWar Forums


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06-08-2009, 01:04 PM
Today we have been graced with the presence of our very own kitchen stadium here at Tribalwar dot com. Our fearless and awesome Chairman has chosen the secret ingredient for todays battle, the arena is prepared, and the Chefs are assembled to do battle. This weeks secret ingredient has been used in a variety of Culinary delights over the centuries, it has many forms, all of which may be used in this battle.

This week the challengers will be facing one of the most fearsome Iron Chefs of Tribalwar! IRON CHEF Mofio Batali!

This weeks secret ingredient is....

SAKANA!! (fish)

The challengers are assembled, the Iron Chef has been chosen, our final ingredient has been chosen as well. The only question that now remains to be answered is whose cuisine reigns supreme.

In the words of my uncle,



1- submit as many recipes as you would like
2- make sure the secret ingredient is present in each dish
3- have fun :sunny:
f- dishes may include pictures of the preparation process and/or plating (or none at all)
$- all dishes are due by Sunday night (so you can shop on the weekend if required)


(please unstick old thread and stick this one)

06-09-2009, 07:29 PM
I find the moderation of this forum to be lax, please rectify this immediately.


The forum user known as me.

06-09-2009, 10:07 PM
preface: i only make 30 minute, easy as hell bachelor chow.

long, thin salmon fillet
seafood stuffing
i can campbells cream of mushroom soup.

apply seafood stuffing to salmon fillet, about 1/4" thick
layer spinach about 1/4" thick
roll it up, stick with skewer, cover with cream of mushroom cut with a 1/4 can of water

takes about a 20 minutes to bake a couple of these at 375

like i said, i'm no gormet chef. but it cooks super fast, it's better than hamburger helper, and only dirties one dish.

i'm sure one of you guys can take this and make it much better. diy crab stuffing and a real mushroom sauce would make this a lot better, but i dont have the time. it's still pretty good my way :bigthumb:

06-09-2009, 10:23 PM
that actually sounds pretty good, but yeah a white wine mushroom sauce and a really good sea food stuffing would make it awesome

I suppose I better start cooking, I have appetizers to make :sunny:

06-09-2009, 11:54 PM
i soaked a fish in some lemon juice and scotch for 5 hours then ate it. it was awesome. i should win.

06-10-2009, 12:13 AM
I am noticing a reoccurring theme in your recipes, and I like it.

06-10-2009, 12:40 AM
i like to keep things simple.

the lemon juice cooked the fish and added flavor while the scotch is just there to get me more drunk.

06-12-2009, 12:34 PM
I could actually contribute to this Battle (and most likely win :P ) as I have some recent shots of a 3 way tuna tartar dish I made...

Son of Mothra
06-12-2009, 01:13 PM
****ing A, just lost everything i had typed up.
Want to throwdown Tic? LEZ ROLL. The toro tartare i made last summer was mind blowing (bonito flakes in it were key)


Shallow Poached Sea Bass Paupiettes

Ok no ingredient list since i just typed it and lost it, and i hate doing them.

For 2 servings you'll need about 5-6 sea bass filets.

With two sheets of greased, waxed paper CAREFULLY flatten the fish. Fish is a ***** to flatten as it will easily tear, so be gentle and don't try and pound it paper thin, just thin and even.

Ok, you should have 4 flat pieces of fish and the other 2 filets.

Take the remaining 2 filets and toss them in a food processor. We're making mousseline.

Make sure the fish is processed in to a smooth paste (yum right) Add a pinch of salt and get to the stove.
Take a pot, put in about half a cup of cream and a pinch of saffron in it. Steep the saffron in the cream for 15 minutes or so then take it off and let it cool.

We must have the cream cool or else it will cook our eggs when we add them to the mousseline.

With the cool saffron cream (nom) slowly incorporate the cream into the mousseline. Don't pulse too much or else you'll cream the... cream, we don't really want that.
Once the cream is in, do the same thing with 2 egg whites.

If we were doing this for high class I'd press the mousseline through a fine mesh to get rid of any connective tissue etc. but this is tw, so we won't.

Now, test your mousseline!
Take two spoons and form a ball out of it and drop it into a small pot of boiling, salted water.
Once it's done cooking, take it out and taste it. Our mousseline shouldnt have any overwhelming flavors (we're cooking French here, so everything is subtle) But you will definitely get that creamy saffron flavor.

So if your mousseline's texture is sexy like it should be, on to the next step.

Fumet + Veloute
We will be poaching our paupiettes in a shallow bath of fish fumet.
Wutz a fumet? some may ask. A fumet is a strongly flavored stock.

But we also need a veloute to sauce our paupiettes with.
What's a veloute? A veloute is a light stock thickened with a roux, in our case a blonde roux.

Ok, so lets make them.
Get 2 small pots of fish stock boiling.
The fumet: Make a bouquet garni with sliced carrots and sliced celery and get a sachet with cracked peppercorns, fresh thyme, fresh parsley and a bay leaf.

Toss in the bouquet and then the sachet about 10 minutes after.
Bring the pot to a simmer when you add the sachet. While the fumet is simmering, make the veloute.
Same process w/ the bouquet and sachet for the veloute, but get a blonde roux going. Melt a half cup of butter and add a half cup of flour slowly while stirring.
Cook the roux till it is a nice blonde color and has a nutty smell. Make sure you keep it moving or it can burn.

Remove both sachets and both bouquets from our stocks.

Add the roux to the veloute pot and bring it to a boil while whisking. Let it boil for about a minute, while whisking, and then let rest. Keep it warm but not too hot until service.

Ok... Lets make the paupiettes.

Ok, sprinkle your flattened filets with a little salt and pepper and spread your moussoline inside. Not too much, or it'll squeeze out and look crappy. Do this for all 4 filets, tie them if you have to, but my paupiettes usually cooperate and don't unroll.

Ok lets cook them. Take an oven proof pot and saute some shallots (enough to cover the bottom of the pot, the paupiettes have to sit on them) until translucent, add about a cup of white wine and quickly let reduce.
Add your fumet, enough to come up about 1/4th the way up on the paupiettes. Place your paupiettes in the pot, cover the pot with buttered parchment paper. Stick in a 500 degree oven for about 10-13 minutes.

Carefully take out your paupiettes and let rest on a plate for a minute. While doing so, wilt some spinach, place in the center of a plate and circle with your paupiettes. Drizzle some of your fish veloute over them and serve.

Escoffier would be proud.

Anyone in the Baltimore area give me a yell :D I'll hook you up if you ever come to my restaurant.

06-12-2009, 06:31 PM
oh looks like I may actually have some competition around here, nice recipe dude...I think I'll need to come over to baltimore you'll let me in the kitchen right? :brows:

ok so for my first dish I'm preparing fish 3 ways, or "almost" sushi.

the first is a zuchini roll, here is the method

first take a couple zuchini and use a mandoline to slice them about an 1/8" thick


lay on paper towels and a pinch of salt on either side (this allows the moisture to leave the zuchini)

while those dry take some chives, cut about 2 inches off the end and finely chop the rest


once we're done with that take some goat cheese, add thyme, the diced chives, salt, pepper and some cayenne pepper, this should be a very bold taste (you'll see why later)


now some roasted red peppers are cut into about 2" slices (a thick julienne)


we're nearly ready for assembly


now take a zucchini slice and mash some goat cheese onto it (hands are the best tool) add the long slices of chive and the red pepper


and then roll it up


but where's the fish you ask?

you'll need to find out later :-)

06-12-2009, 09:18 PM
now onto the rest of the appetizer


ingredients assembled

a pine apple salsa made from them, avocado, cilantro, pineapple, soy sauce, scallion, ginger, some salt and pepper


now we sautee some salmon in lemon butter


(note the butter being drizzled over the top)

we're done with that and flake it up a bit


pealing the leaves off the endive


some ahi tuna cut into a nice little log


searing away




plated :heart:


and another shot

caviar added to the zucchini rolls



pan seared ahi tuna on a spring onion cracker with pinepapple salsa
lemon butter sauteed salmon served on endive with creme fraiche and chive
zucchini goat cheese roll with chive, roasted red pepper and caviar

06-13-2009, 12:23 AM
nice plating - i'll give you that - - to the chef above, we shall throw down, but I want to see pics - I can type up dishes all day too :)

mofo - since this is a competition, prepared for me to flog your dish without even tasting it!!!

your salmon is overcooked - good quality salmon should be almost raw in the middle - I am not a fan of creme fraiche, so bleh to that one!

I really like your tuna prep dish - nice looking ahi...however, is that a STORE bought CRACKER on the plate?!

for me, fish and cheese should never be seen together...so get rid of the zucchini goat cheese from the plate all together.

gotta get the pics from the girl's camera, whats that site i can easily host pics at again?

06-13-2009, 12:46 AM

06-13-2009, 01:15 PM
First up - house cured vodka smoked salmon with pickled red onions and toast points

Next we have Yellowfin Tuna tar tar 3 ways - clockwise at the top we have - Tuna Tar Tar marinated in smoked soy sauce with spring garlic slivers - then tuna tar tar with extremely good EVOO, maldon sea salt and lemon juice - last we have tuna tar tar with soy, ginger, thai chili, lemon grass, cilantro, and lime and brown sugar. (excuse the plating, I didnt know I would be entering a competition!)

More if I can find em

Son of Mothra
06-13-2009, 05:18 PM
Yeah i know, i never bring a camera into my kitchen, that's just asking for disaster. But i'll take one into work next time so i can show off my skillz.
I'd rather make these things at work on their budget, rather than mine :D

06-13-2009, 07:22 PM
nice plating - i'll give you that - - to the chef above, we shall throw down, but I want to see pics - I can type up dishes all day too :)

mofo - since this is a competition, prepared for me to flog your dish without even tasting it!!!

your salmon is overcooked - good quality salmon should be almost raw in the middle - I am not a fan of creme fraiche, so bleh to that one!

I really like your tuna prep dish - nice looking ahi...however, is that a STORE bought CRACKER on the plate?!

for me, fish and cheese should never be seen together...so get rid of the zucchini goat cheese from the plate all together.

gotta get the pics from the girl's camera, whats that site i can easily host pics at again?

#1 - the salmon was cooked quite well (picture just doesn't reflect it, lo-res ****ty cam etc)

#2 - did you make the bread for your "toast points" or smoke your own salmon or pickle the veggies? :-)

#3 - the caviar and goat cheese was actually quite good, but of course I can't change your personal preference (this includes creme fraiche--you don't like sour cream either? really?)

other than that, I like your dishes, could've worked a little harder on presentation, but good use of the secret ingredient.

06-13-2009, 08:31 PM
hehe - right on

I cannot argue on the first point, simply can't comment on what I can't see.

I did not make the bread - I did cure and smoke my own salmon, and I did pickle the red onions ;)

I absolutely hate sour cream (and cottage cheese, and yogurt - - blame my mother) - and granted it is apart of a classic combination w/smoked salmon and bilinni's, but myself, along with many other chefs would agree that cheese and fish have no place on a plate together.

agreed on the presentation, but as I said, I wasnt planning on entering these plates into a competition!

I believe the best ingredients should be allowed to be enjoyed in a fairly unadaulterated fashion, and then played with a bit - -

And by the way, using store bought bread to make toast points is one thing....using RITZ or whatever chemically infested brand crackers you chose to use, is completely different!!!

I will say though, its great to see people who like good food and know how to cook on TW.

Im actually just booking our honeymoon (see RESTAURANTS), few days in Napa and SF en route to Kauai and im giving a big FU to the french laundry and avoiding it! - where bouts you from bofo

06-13-2009, 08:55 PM
the crackers are actually Pot Pan spring onion crackers, and are quite delicious, absolutely nothing like ritz.

I'm about eh...10 hours or so south of where you'll be by car (if you drive fast-ish)

If you're in SF I highly suggest Chez Panisse (Directions - ChezPanisse.com (http://www.chezpanisse.com/pgaddress.html))

sorry to hear about you and sour cream, it's really good when used correctly ;)

06-13-2009, 11:15 PM
We will be in SF 3 nights, I think we are going to visit Coi, either Ritz Dining Room or aqua...and still deciding on a third....considering Mission St Food...but may end up doing sushi for one dinner.

In Napa I am trying to decide between Cyrus and Ubuntu

06-15-2009, 08:33 PM
this battle is OVA