Posts Tagged iron chef

Inspired by an Iron Chef Dish

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/03/11/crispy-skin-chicken-nobu-style/ * https://tastingmenu.wordpress.com/2012/10/16/tori-kawa-yaki-grilled-crispy-chicken-skin/ …Fried papaya wrapped with yuba is used as the skin of Peking ducks are used, and sandwiched between toasted bread spread with sweet miso and leeks.  –Iron Chef: The Official Book (p. 162, Battle 174:Papaya, Wakiya v Chen) …Tian Mian Jiang is made from fermented wheat flour […]

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Iron Chef Morimoto’s Angry Chicken

Recently, things had been really hard at work trying to get a product out the door.  That meant I really hadn’t had any time to do much creatively in the kitchen.  So I decided to get adventurous and tried Iron Chef Morimoto’s Angry Chicken.  While the recipe can be found on pgs 138,139 of Morimoto: […]

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Reproducing Iron Chef Morimoto’s Natto Dessert

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/06/16/domyojiko-mochi-with-red-bean-filling …many years ago, my friend John and I had dinner over at the old Ginza in Brookline, MA (now the site of Gyu-Kaku Boston).   During that dinner, my friend John  made an order for (…drumroll…) NATTO.  Unfortunately the natto, at that time, didn’t go over with him…(fast forward to […]

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Morimoto Zhajiangmian/Za Jan Noodles For Two

Sometimes Thursday nights, my wife just wants pasta. Growing up, my mother used to make me (乾)拌麵  “(Gan) Ban Mien” (Mand.) [“Giao Mi” (TW)] which literally means “(dry) stir noodles”.  Basically, it was a ground meat sauce flavored with garlic, rice wine (read: sake), soy with whatever vegetables were on hand and thickened with a […]

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Reproducing Michiba’s Miso Cheese Stew (Pt. II)

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/05/03/reproducing-michibas-miso-cheese-stew-pt1/ … I hope to get to Part II of this write up with pictures in the near future… So I chose to re-make the dish for two people, rather than four, and the resulting ingredient list became: 2 cups dashi 1 1/2 Tablespoons miso (I use Yamajirushi shiro miso […]

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Ron Siegel’s Lobster Soup With Black Truffles And Sauteed Scallops For Two

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/03/24/making-thomas-kellers-lobster-stock So, as I mentioned in my lobster stock write up, I wanted to make Chef Ron Siegel’s lobster  soup from his Iron Chef battle with Hiroyuki Sakai.  The recipe for the soup was scaled for the Iron Chef judges, and so I had to halve the amount to make […]

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Making Thomas Keller’s Lobster Stock

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2013/10/09/arctic-char-with-morimoto-sauce-american/ So my wife was doing a girl’s weekend in NYC for the Mayday show, so I thought this would be a good time to work on something new.  Recently, it’s been really hard to get Bar Harbor lobster stock here in the Boston area. This meant it was time […]

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