"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 12-31-2006, 08:09 AM   #1
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
12/29 Degustation Menu: Take that Bobby Flay

So two weeks ago, my boss and I were talking about celebrity chefs and other well known chefs and we got to Bobby Flay. Most long time posters on here know that I do not like Bobby Flay not only for his attitude, but for his narrow range of versatility in cooking. Quite simply, I think he's overrated (much like the Yankees). So, my boss said, "Well, if you think you can do a better Southwestern-style menu then put one out in a couple of weeks."

Yeah right, in the middle of the holiday season??? Well, he challenged me enough to where I did it. So here it was at $90 per person:


First Course:
Pan Seared Foie Gras with Masa Harina Blini
Micro Sprouts, Sweet Corn Foam, Chipotle Gastrique




Second Course:
Raviolis of Mexican White Shrimp and Queso Requeson
Crispy Tortilla and Wilted Lettuce Salad, Achiote Oil



Third Course:
Pan Seared Opakapaka
Baked Arroz Espanol with Chorizo Ragout, Pico de Gallo, Horchata Beurre Blanc



Fourth Course:
Pan Roasted Sonoma Duck
Risotto con Cuatro Queso, Tangerine Reduction, Tres Leche Foam



Dessert:
Mille-Feuille
Fried Bananas, Crema Espesa, Cinnamon Gelato


__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 12-31-2006, 10:17 AM   #2
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Amazing spread, iron! I've never heard of some of the stuff on those plates!

Nice job!

BUT, I love Bobby Flay! He makes things that _I_ would make (and have made), he's good looking and a lot fun to watch. One of my favorite celebrity chefs to watch, in fact. When he smiles and laughs, so do I!

Lee
__________________

__________________
QSis is offline   Reply With Quote
Old 12-31-2006, 10:30 AM   #3
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
What was the stabilizer in the foam? Or was it just volume?
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 12-31-2006, 11:00 AM   #4
Sous Chef
 
Join Date: Dec 2006
Posts: 905
That is a really beautiful spread. Tell me how you did your foie gras please.

Just as an aside, I really think that Bobby has "grown up" from his first persona on TV. He is much less dismissive and attitudinal, in my opinion. His Throw Down series is quite congenial, and while his things on Iron Chef will be southwestern, so will the others reflect their specialties.
__________________
Candocook is offline   Reply With Quote
Old 12-31-2006, 11:12 AM   #5
Senior Cook
 
Join Date: Dec 2006
Posts: 170
That looks amazing! Did you get the recipes from one of his cookbooks?
Sararwelch is offline   Reply With Quote
Old 12-31-2006, 12:31 PM   #6
Senior Cook
 
stinemates's Avatar
 
Join Date: Dec 2006
Location: Petaluma, CA
Posts: 250
Send a message via AIM to stinemates Send a message via MSN to stinemates Send a message via Yahoo to stinemates Send a message via Skype™ to stinemates
Fantastically done. My wife and I especially like the aesthetics of #2, #4, and #5.

I, too, do not like Bobby Flay. BBQ or Bake somethign and make a peppery sauce. Rise, was, repeat. Aside from that, his attitude on the original Iron Chef was unforgivable. Probably why he had to go out there and make his own, where he would win all of the time.

Mario Batali, on the other hand, Fantastic chef with a great attitude!
__________________
stinemates is offline   Reply With Quote
Old 12-31-2006, 02:00 PM   #7
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by TATTRAT
What was the stabilizer in the foam? Or was it just volume?
For the foam on the foie gras and duck I used alginate which is a stabilizer derived from seaweed extracts. It basically works like gelatin for the most part. For the foam on the fish I used lecithin in the beurre blanc and an immersion blender.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 12-31-2006, 02:02 PM   #8
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by Sararwelch
That looks amazing! Did you get the recipes from one of his cookbooks?
No. Maybe I would've if I liked the guy. I also specifically did not use any ancho in any of the dishes since Bobby tends to flavor everything he makes with ancho.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 12-31-2006, 02:07 PM   #9
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by Candocook
That is a really beautiful spread. Tell me how you did your foie gras please.

Just as an aside, I really think that Bobby has "grown up" from his first persona on TV. He is much less dismissive and attitudinal, in my opinion. His Throw Down series is quite congenial, and while his things on Iron Chef will be southwestern, so will the others reflect their specialties.
The foie gras was basically scored with a paring knife and pan seared. The blini incorporated masa harina and was flavored to try and resemble a tamale in taste. The chipotle gastrique was a reduction made with pureed canned chipotle in adobo peppers, sugar, white wine, and vinegar. The sweet corn foam was made with almost like a fresh cream of corn which was pureed, strained, stabilized, and then foamed.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 12-31-2006, 02:11 PM   #10
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by QSis
Amazing spread, iron! I've never heard of some of the stuff on those plates!

Nice job!

BUT, I love Bobby Flay! He makes things that _I_ would make (and have made), he's good looking and a lot fun to watch. One of my favorite celebrity chefs to watch, in fact. When he smiles and laughs, so do I!

Lee
Yeah, I spent a day looking through various Mexican cookbooks and ingredient lists to get ideas about flavoring combinations. I didn't get a chance to really try any of the dishes before Friday because it was so busy the past week that a lot of it I just sorta winged that day "Iron Chef" style. The only one I was worried about in flavor was the horchata sauce since horchata has traditionally dessert-like flavors but I made it a bit more savory to compliment the fish and the pico de gallo.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:22 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.