Comments on: Need your help! Iron Chef Jaden vs. Iron Chef Dr. BBQ

By: Stuart Reb Donald

Stuart Reb Donald — Fri, 04 Mar 2011 23:43:24 +0000

Two of my favorite people. Great job, Ray and Jaden.

By: Nate

Nate — Mon, 09 Jun 2008 20:21:33 +0000

What a great contest to showcase both cuisines. You’re in for a real battle.

Those Thai corn fritters sound good. The julienned Thai lime leaves will be a big flavor advantage.

Do you know if you are getting the whole salmon, or just fillets? If just fillets, you could do like a sweet-sour fish dish or a lomi lomi salmon http://chezannies.blogspot.com/2007/11/lomi-lomi-salmon.html (depending on whether you think the judges would go for raw fish). If you can get the salmon collars, broil ‘em http://chezannies.blogspot.com/2007/07/broiled-salmon-collar.html with some of your Sichuan peppercorn-flavored sea salt.

I think Dr. BBQ could be at a disadvantage with melon. You can’t really barbecue it, although you might be able to grill it. Maybe he’d turn it into kabobs or something. Your very own Tapioca Pearls with Sweet Coconut and Cantelope will smother him.

Allez Cuisine!

By: White On Rice Couple

White On Rice Couple — Mon, 09 Jun 2008 16:34:18 +0000

This sounds like so much fun! Too bad we’re on the other side of the country or else we’d be there to root you on. Go Team Steamy!

By: Hillary

Hillary — Mon, 09 Jun 2008 16:21:31 +0000

Hehe wow, this sounds like it would be fun to watch! That Dr. BBQ is a character. And how do you know this list of ingredients is in fact the correct one?

It sounds like a true challenge because the ingredients aren’t classically Asian. I’ll leave the creativity to the master…I’m no expert on Asian cooking. Good luck! I hope you smite him!

By: Wookie

Wookie — Sat, 07 Jun 2008 18:06:41 +0000

LOL, that Ray is a hoot. I visited his blog and he seems like a lot of fun. I wish I lived in Tampa so that I could register for that class.

I know you’ll be great. Show him how strong your kung-fu is, grasshopper.

Represent girl!

By: Kim L

Kim L — Sat, 07 Jun 2008 02:20:08 +0000

Hi, Jaden. Sounds like fun Not sure what to do with the corn, but for the salmon, you could make a BBQ sauce of hoisin sauce and Thai sweet chili sauce – grill the salmon, then glaze with the sauce. For the dessert, I saw a recipe once of melon balls marinated in white wine – similar to this: http://allrecipes.com/Recipe/Sangria-Spiced-Melon/Detail.aspx Hope this gives you some ideas.

By: betty q.

betty q. — Thu, 05 Jun 2008 01:32:20 +0000

Oh, I forgot about the appetizer…I saw this episode on Oprah…I forgot which year though…her guest made corn soup by passing the kernels through a juicer. Now, using the same idea of extracting the corn liquor, instead of making it into soup…maybe turn it into a corn custard (in ramekins) like the way they make this silky Japanese savoury custard….too bad you’re a thousand miles away…I would have supplied you with dehydrated mushrooms..I have KING BOLETE, lobster, chanterelle, a few morels …

By: Ric

Ric — Wed, 04 Jun 2008 16:48:50 +0000

I say you “hit em where he ain’t” and go all Morimoto on his ass. Elegant simplicity is the way to redirect his blunt force to futility (??). I’m reminded of a Ming Tsai episode that included Chef Morimoto. Food Network website says they did Salmon Carpaccio with Warm Maitake-Thai Basil Salad; Panko Crusted Salmon Roll with Avocado and Grilled Maitake Sauce. (http://www.foodnetwork.com/food/show_mt/episode/0,1976,FOOD_9984_17196,00.html)

For the appetizer, maybe you can turn the corn into a sauce, blend with cream and strain so its nice and velvety. Or you could extract corn flavor, and add it to pop rocks (http://ideasinfood.typepad.com/ideas_in_food/2006/12/violet_pop_rock.html) for “pop corn”. Or a sweet drink made with crushed corn-flavor-infused ice, or “corn chips”. Freeze-dry the corn, make a panko-like breading for a white fish, and you have “corn-on-the-cod”! OK, I’ll stop now.

I think the previous dessert ice-cream/puree comments are good, but add that ginger would go really well with the melon. In fact, I think maybe I’ll try to make a ginger/melon sorbet this weekend.

By: betty q.

betty q. — Wed, 04 Jun 2008 01:33:02 +0000

Grill your salmon with your top secret Asian marinade…really quickly like more on the rare side….then remove the corn leaving the husk intact…soak husk in water for a few minutes, then put the salmon in the center, reshape the husk and tie the tip with a strip of husk…finish cooking by grilling the HUSK till slighly charred…

To serve, tuck the top half of the husk underneath…nap with corn-melon salsa?…

Dessert…how about in your dessert bowl…a thin layer of chilled almond ivory (like an almond jello with tapioca), then top with a cantaloupe and honeydew puree side by side so it looks like yin-yang thingy…

By: Chacha

Chacha — Tue, 03 Jun 2008 20:13:48 +0000

Since you want to stick w/ an Asian theme here are my suggestions. I’m no culinary expert but I enjoy the following dishes:

Appetizer: Juk (sp?)..you know the chinese style porridge soup with corn kernels maybe even jazzed up w/ some bacon bits and drippings?

Main: Salmon crusted w/ black and white seasame seeds w/ a teryaki style or oyster sauce based glaze or salmon crusted w/ crushed nuts and a a thai style peanut sauce or deep fried salmon (def. w/ skin) w/ vietnamese fish sauce.

Dessert: Melon (honey dew) ice cream. Have you tried the korean melon bar? I can eat a 100 of them during the summer.