Iron Chef

[RETREVR]

Part of my attraction to Iron Chef is to come up with a menu that I would create if I were in the battle. I usually do this in the first few minutes of the show. Sometimes thought s linger for a few days, or they appear in actual menu items.

For instance in the IC America premier they had bison.

I was thinking of a Bison tournedos atop green chile cornbread croutons, with a maple bourbon glace.

Perhaps an oven made pemmican.

Five spice bbq ribs with a pomegranit sauce.

Maybe a bison philli cheese steak for Morimoto.

Bison tatsuda tossed with peppers and onions.

A pepper crusted internally larded loin sliced very thin plated with alternating slices of the loin and very thin sliced smoked salmon. I don't know about the sauce.

What would you cook?

Edited January 21, 2005 by RETREVR (log)

[Chris Cognac]

Bison Tacos with Cojita cheese and cilantro corn relish w lime!

[chefdg]

Definately a bison and bacon cheese burger, probably miniature

pan seared bison mignonette rossini

deconstructed bison chili

bison steak and eggs with welch's grape jelly and toast

arugala, endive, and apple salad with grilled bison

I think my time is up I need to start cooking.

BTW what is tatsuda and pemmican?

[PurpleDingo99]

bison carpaccio (peppercorn coated and edge-grilled) with horseradish and basil aioli came to mind when i saw the ingredient.

perhaps a bison twist on a peruvian lomo saltado would be in order?

flank strips fried with blue corn flour and ground walnut with a honey-burbon-allspice cream sauce could work.

finish off with shabu-shabu thin strips of steak marinated in milk and bitter chocolate, grilled in a clove-honey mixture, and served with spiced pears as a psuedo-desert.

[RETREVR]

BTW what is tatsuda and pemmican?

←

I was thinking pemmican was more of a jerky, but it is a dried meat blended with berries and fat.

http://www.recipesource.com/munchies/snacks/01/rec0108.html

Tatsuta is cubes of meat marinated in a soy sauce mixture, coated in flour and fried. Very simple, very tasty. You can use other meats, even chicken. This is the first recipe I came across...there may be better ones.

http://www.kikkoman.com/cgi-bin/rcp.cgi?re...d+daikon+radish

[RETREVR]

bison carpaccio (peppercorn coated and edge-grilled) with horseradish and basil aioli came to mind when i saw the ingredient.

←

That is sort of where I was going with my dish with the smoke salmon. I saw Flays loin that was rare(raw) and sliced four inches thick. I was thinking that if he sliced it differently it would be better.

[dankphishin]

Maybe a bison philli cheese steak for Morimoto.

My mom got ahold of some bison meat once and made these, they were really good, not dry at all.

[PurpleDingo99]

bison carpaccio (peppercorn coated and edge-grilled) with horseradish and basil aioli came to mind when i saw the ingredient.

←

That is sort of where I was going with my dish with the smoke salmon. I saw Flays loin that was rare(raw) and sliced four inches thick. I was thinking that if he sliced it differently it would be better.

←

thats what i thought when i saw him making it. then again, its really easy to be a monday morning quarterback with iron chef.

[Llantha]

I'm only a home foody and when I decide to make a fine dinner I sweat about it for a day or two in advance, running through my moves in my head as I drift off to sleep. It's fun to jab at the Iron Chefs but I imagine that their time in the stadium is a lot like defending a murder defendant- ony they have to do it in an hour.

/shudder

[Daniel]

What does bison liver taste like i wonder.. I would be curious about the organs.

Edit to add: I would definately take the wings from the buffalo a la Jessica Simpson and maybe serve with a side of blue cheese.

Edited February 14, 2005 by Daniel (log)