Iron Chef OOT 12/13-12/24

[supafrey]

I never saw this thread before, but not only did this make my respect for OOT jump like - through the roof, but it also has made me fall in love with half of you. I'll def be participating in this soon. Thanks for the efforts.

[El Diablo]

Ron,

That looks great. A tiny suggestion, instead of "Avocado Cucumber Roll" I would call it "Avocado Cucumber Spring Roll."

[Analyst]

Entrée: Avocado-Dungeness Crab Soufflé

Dungeness crabs are in season now, and a natural pairing for avocado.

Ingredients:
1 Dungeness crab, cleaned
1 Avocado
4 eggs, separated
¼ cup flour
¼ cup butter
1 cup milk
¼ cup grated Parmesan cheese
¼ tsp ground nutmeg
1/8 tsp cayenne pepper
Salt to taste
1 lemon
¼ tsp cream of tartar

Wasabi-cream sauce (below)

1. Preheat oven to 375 degrees.
2. Remove the meat from the crab and coarsely shred by hand.
3. Mash the avocado, add juice of ¼ lemon.
4. Beat the egg yolks to a smooth consistency.
5. Add the cream of tartar to the egg whites and beat using a hand mixture until soft peaks form.
6. Melt the butter in a fairly large pot over low heat. When melted, add the flour and whisk to make a roux. Let cook briefly but don’t let it brown.
7. Warm the milk – you can do this in a microwave.
8. Add the nutmeg, cayenne pepper and salt to the roux. Then add the warm milk, whisking all the time. Bring to a boil, then remove from heat.
9. Whisk the Parmesan cheese into the roux-milk base.
10. Slowly whisk the egg yolks into the base. Mix in the avocado and crab.
11. Gently fold in the egg whites, a portion at a time into the base. Don’t overmix!
12. Pour into a buttered soufflé bowl. I used a 1 1/2 quart bowl, and that seemed about right.



13. Bake for 35 minutes. It should have risen like a soufflé at this point, but it will collapse somewhat after you take it out – it doesn’t matter how quiet you are or how much you tip-toe.



Wasabi-cream sauce; mustard-cream sauce
Mix prepared wasabi with sour cream, roughly equal proportions; same thing with the mustard. Alternatively, the lemon cream sauce from my appetizer would also work well. I preferred the mustard-cream sauce myself.

[StevieG]

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Entrée: Avocado-Dungeness Crab Soufflé


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Another cute presentation.

There have been some good ones this time around.

[SamIAm]

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Roast Red Pepper in the Oven at high temp. When skin blisters and turns black put in a paper bag for a few minutes.

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What does the paper bag do? I suppose you need the peppers to cool before you can peel off the skin, but I'm interested in what goes on in the bag.

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The result is a nice marbled dough of off-white and avocado green.

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The bread looked neat. Do you think the marbling is better, or would it be better to add the avocado earlier, so it's more uniform? (I worry that the bread would rise better with a more uniform dough, but I don't really know what I'm talking about. [img]/images/graemlins/smile.gif[/img])
-Sam

[Ron Burgundy]

The bag traps the steam so that the pepper steams itself, which loosens the skin and makes it easier to peel off.

[SamIAm]

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grilled tomato stuffed with croûtons and topped with SamIAm's guacomole pesto.

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I'm glad you gave it a try; the tomato sounds like a good addition. I hope you tried it with the garlic you suggested.
-Sam

[SamIAm]

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The only problem was that it's so hard to keep the roll tight without the ingredients falling out.

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You didn't try adding dry, raw, vegan sticky-rice? Yum! [img]/images/graemlins/smile.gif[/img]
-Sam

[Ron Burgundy]

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The only problem was that it's so hard to keep the roll tight without the ingredients falling out.

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You didn't try adding dry, raw, vegan sticky-rice? Yum! [img]/images/graemlins/smile.gif[/img]
-Sam

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You can make a raw vegan rice substitute by dehydrating finely chopped jicama for 2-3 hours, then mix in some salt, rice wine vinegar, and agave nectar. I thought about doing that, but decided to use the jicama as a vegetable because I wanted it to be more like a spring roll and not sushi.

[SamIAm]

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You can make a raw vegan rice substitute by dehydrating finely chopped jicama for 2-3 hours, then mix in some salt, rice wine vinegar, and agave nectar. I thought about doing that, but decided to use the jicama as a vegetable because I wanted it to be more like a spring roll and not sushi.

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Cool. I bow to your raw skillz. (And I went to Oberlin; I ate tofu 4 days a week.)

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I never saw this thread before, but not only did this make my respect for OOT jump like - through the roof, but it also has made me fall in love with half of you. I'll def be participating in this soon. Thanks for the efforts.

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Supafray, make sure to check-out the previous Iron Chef threads, too. Cabbage, Sweet Potato, Bacon, Rice, Beef, & Avocado.

CSC, could you copy the links into the next IC OP?
-Sam