IRON CHEF Week IV judges decision

bayoutider · February 26th, 2008, 08:37 AM

I have waited as long as I could to get some Super Bowl celebrities in to judge this contest but I will have to make do with those I was able to acquire.

Judge #1 from Cheesecloth Wisconsin welcome Kim Vestergaard. Kim folded uniforms in the laundry for the Giants in the Super Bowl.

Judge #2 from Skidmore Missouri welcome Cletus Snodgrass. Cletus was assistant yard marker holder. Though Cletus didn't see the field his job was important should one of the holders be injured.

Judge #3 from Newaygo Michigan welcome Judy Tudy ticket taker from gate number six.

Now for the judging. Every dish was tried using the prescribed ingredients and method. I must say each and every one was successful. What did our judges think?

TideBeliever - Grit Cakes with Oyster Sauce Topping
This was a bit like east meets west and was the most labor intensive dish of the lot. It looked pretty good, nice mix of textures and we all love oysters but I don't think I will save this recipe.

Fried Green Tomatoes with Shrimp Remoulade
This dish rocks. The only problem I had was the cooking time for the shrimp. I didn't let my shrimp simmer for 35 minutes as I felt they would be overcooked. Other than that I could make this dish 3-4 times a week and be happy.

Seafood Pizza
We made two of these with one substitution we had no scallops and had to use lobster. We made one in the oven and one on the big green egg. Both were good but the one from the Egg was the best. I will make this again for sure.

Now for the dishes from rolltideroll202.
Italian Oysters - This was a nice dish, not very time consuming and very easy to make. Everyone enjoyed them so much we made a second batch.

Seafood Paella - I'm a sucker for a good Paella and this was a good one. I didn't grate my tomato but skinned it then pulsed in a mini food processor. This is a great comfort food and I could taste the ocean around me.

Clambake in a Pot - Had to use local sausage in this dish but it turned out amazing. This is not much more than a Low Country boil or Frogmore Stew and I can make this in my sleep. The good thing is I like this kind of food.

The judges have spoken and the winner is .........................

rolltideroll202

Congratulations to both contestants and I need both to send me their names and shipping address for their prizes in a PM.

The final will be held later.

rolltideroll202 · February 26th, 2008, 10:50 AM

I just want to thank Bayou for starting this little contest. I have had a blast with it so far, but you have really had me sweating these last couple of weeks. Tidebeliever I was really worried about your dishes and I just wanted to say congrats to you also.

Now im off to the Semis, wish me luck.

bayoutider · March 3rd, 2008, 05:22 PM

TideBeliever sent me this neat trick with his Fried Green Tomato with Shrimp Remoulade.

During winter months when green tomatoes are not available, I substitute fried eggplant.
I use a vegetable peeler to peel the skin off of a young eggplant. Cut the top off and slice into ¼ inch thick round pieces.
In a medium sized bowl I stir together 2eggs, 1 Tbsp.soy sauce, 2 pinches of salt and pepper. Then I place the eggplant pieces in the egg mixture and toss with a fork until all pieces are thoroughly coated. I then cover the bowl with saran wrap and refrigerate for 15 minutes.
While the eggplant marinates, in another medium sized bowl, I stir together ¼ cup flour, ¼ cup plain bread crumbs and ¼ cup yellow cornmeal.
After I remove the eggplant from refrigerator, I use a fork to place the eggplant pieces (one piece at a time) in the dry coating, making sure to all surfaces are covered.
Then I pan fry untill golden brown.
Very tasty substitute.

We have some small Japanese eggplant blooms that should be ready soon and I can't wait to give this a shot. This recipe was a real keeper and I might try it with crab or lobster, this has to be good. I am sharing this with a chef friend who is thinking of adding it to his menu as an appetizer.