8/12/2019 Iron Chef Around the World for Shell, June 2014

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Welcome to

IRON CHEF Competition: Around the World

You will be competing in teams or the best o!erall dish interms o taste" presentation and creati!it#$ %et&s get coo'ing(

Menu

Trio of Mediterranean Mezze: Fattoush, Hummus and Baba Ghannouj

Chicken Satay from Thailand

Chicken and !!"lant #armesan in Marinara o$er S"a!hetti from %taly

Tres &eches Cake from &atin 'merica

Pairings -

Wines" sodas and )uices rom around the world and local beers are a!ailableor #our en)o#ment$ You ma# choose an# two drin's throughout$

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*aet# +uidelines:Na!igating the ,itchen:

1. -,eep coo'ing area traic to a minimum$ .he number o people in the area around the sto!eshould be limited to onl# those who are coo'ing$ /eople who are perorming tas'sthat do not re0uire the sto!e 1chopping" mi2ing" etc$3 should remain on the non4sto!e side o the wor' area$

2.For those wor'ing in the sto!e area" alwa#s ma'e sure #ou use a !erbal cue to let others at thesto!e 'now that #ou are approaching$ 5erbal cues reduce the chance o someone at the sto!eturning with a hot pan and running into people" causing spills and6or burns$

7$ 8o not turn up gas burners to high heat" unless #ou are using a large pot to boilwater" broth"etc$ Flames climbing up the side o a pot or pan that does not co!er theburner entirel# are a ire ha9ard$

$ .he che1s3 will handle all items going in and out o the commercial con!ection o!en$;$ .uc' in #our shirt" limit loose itting clothing and ma'e sure long hair is pulled bac'$

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Trio of Mediterranean Mezze: Fattoush, Hummus and Baba GhannoujFattoush Salad:> head lettuce" shredded> head red cabbage" shredded;4= sha!ed carrots7 large cucumbers" small dice4>B small tomatoes" chopped

> cup chopped parsle#" lea!es onl#" no stems76 cup chopped mint lea!es" no stems> green pepper" diced>6? teaspoon ras al hanout spice8ressing:>6? cup lemon )uiceD cup lime )uice> cup oli!e oil; to 7Bminutes3$ *crape out eggplant and put in bowl to cool" preerabl# in rerigerator or se!eralhours$ /our o e2tra li0uid beore using$ In a ood processor" mince garlic" and scrape downsides$ Add eggplant" salt" and >6 cup tahini$ /ulse the ood processor to mi2$ *lowl# addlemon )uice$ .aste$ Ad)ust salt and lemon or tahini$*er!e with resh pita bread$

Su!!estions from the Mystery Basket:add whole chic'peas" seasoned with #our choice oherbs" to the hummus$ Add roasted red peppers" crushed red peppers" Aleppo pepper orchili oil to the aba +hanoush" hummus or salad$

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.hai Chic'en *ata# *'ewers

Chicken:?B chic'en cutlets? medium #ellow onions" sliced< clo!es garlic? small pieces resh ginger" thinl# sliced> tsp dried turmeric> >67 tbsp coriander 1crushed in mortar with pestle3>67 tbsp cumin cup so# sauce>67 cup brown sugar cup sesame oilD cup coconut mil'#eanut Sauce:? cups peanut butter> cup coconut mil' tbsp$ Water< tbsp$ resh lime )uice tbsp$ so# sauceD tbsp$ 1or to taste3 *riracha sauce> D tbsp$ resh ginger root" minced clo!es garlic" minced> tsp$ sesame oil

(irections:

For the marinade: Whis' together all marinade ingredients$ .aste test beore addingchic'en and ma'e ad)ustments$ /lace chic'en tenders in a pan and co!er with hal o themarinade$ *et aside other hal o the marinade or basting while grilling$ arinate ?B min$

)hile the chicken marinates "re"are the #eanut Sauce: /lace all ingredients in a blender$lend until smooth$ /lace in ser!ing bowl and decorate$

For the Satay: thread chic'en onto s'ewers$ Fill up to G o the s'ewer" lea!ing the lowerpart empt# to assist in turning each s'ewer during coo'ing$ %a# out the s'ewers on a ba'ingpan and coo' on high >B4?B minutes" basting and turning e!er# ; minutes$ Cut through athic' piece to ma'e sure there is no pin' in the middle to ensure the# are done$

Su!!estions from the Mystery Basket: sha!ings o thai ginger root" tamarind paste or chilioil can enhance the marinade or spice up #our peanut sauce with chili oil or curr# paste$

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Chicken and !!"lant #armesan with marinara over spaghetti< Cups bread crumbs7 tablespoons inel# chopped resh lat4lea parsle#> teaspoon dried oregano> tablespoon inel# chopped resh basil lea!es large eggs" beatenAll4purpose lour" or dredging

5egetable oil" or r#ing?B chic'en breasts" pounded thin> Eggplant sliced thin? lbs shredded mo99arella> C grated /armigianoMarinara:7 tablespoons oli!e oil> large #ellow onion" coarsel# chopped7 clo!es garlic" coarsel# chopped>6? teaspoon red pepper la'es7 1?4ounce3 cans whole tomatoes and their )uices> 1?4ounce3 can tomato paste7 tablespoons reshl# chopped Italian parsle#

7 tablespoons reshl# chopped basil> teaspoon dried oregano

? lbs spaghetti coo'ed al dentesalt and pepper to taste

(irections:/reheat the o!en to ;BB degrees F$ /lace the bread crumbs into a large shallow bowl$ Add the herbs"> >6? teaspoons salt and >6? teaspoon o pepper$ In another medium shallow bowl" whis' the eggsand ? tablespoons o water together$

For the e!!"lant:*eason each slice on both sides with salt and pepper$ Coat in the lour" tappingo e2cess" then dip it in the egg" and inall# dip it in the bread crumbs$ *ha'e o an# e2cessbreading$ Heat >6?4inch o oil in a large saute pan o!er medium heat$ Fr# the eggplant slices"turning once" until golden brown" about 7 minutes per batch$

For the chicken: Repeat the abo!e process with the chic'en: season with salt and pepper" dredge inlour" sha'e o the e2cess" dip in egg mi2ture and then in bread crumbs$ Coat the pan with more oiland bring to high heat" coo'ing the chic'en on each side until )ust brown" about ? minutes per side$

For the Marinara Sauce: Heat the oil in a large 8utch o!en o!er medium4high heat$ Add the onionand coo' until sot$ Add the garlic and red pepper la'es and coo' > minute$ Add the tomatoes"bring to a boil and coo'" stirring occasionall#" until thic'ened" about >; to ?B minutes$ lend untilslightl# smooth 1but with remaining chun's3 using #our immersion 1stic'3 blender$ *eason to tastewith parsle#" basil" oregano" salt and pepper$ *immer longer to achie!ed desired thic'ness$

'ssemble the dish: %a# out the eggplant in a ba'ing dish and co!er with marinara and D cup

mo99arella$ /lace the chic'en in the dutch o!en with the remaining marinara and co!er with theremaining mo99arella$ a'e both or >; minutes$ *prin'le with /armigiano and ser!e with pasta$

Su!!estions from the Mystery Basket: dice roasted red "e""ers and add to the marinara, addred *ine to the marinara sauce or add sliced fresh mozzarella to the to" before bakin!+ S"rinkle*ith your choice of remainin! herbs to finish+

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Tres &eches CakeCake:> cup sugar" di!ided in hal; large eggs" separated and at room temperature>67 cup o mil'D tsp$ pure !anilla e2tract

> cup all purpose lour> D tsp ba'ing powderD tsp cream o tartarTres &eches Syru":> 1>?4ounce3 can e!aporated mil'> 1> o93 can sweetened condensed mil'> cup hea!# whipping cream> teaspoon pure !anilla e2tract

8irections:+enerousl# spra# a >72J ba'ing pan with ba'ing spra#$

Make the cake first:In #our ,itchen Aid i2er" beat 76 cup sugar and ; egg #ol's with anelectric beater" appro2imatel# ; minutes or until the #ol's are pale #ellow in color$ +entl#stir in the mil'" !anilla e2tract" lour" and ba'ing powder and transer to a large mi2ingbowl to set aside$Ha!e #our ,itchen Aid i2ing bowl cleaned$ Now beat the ; egg whites with an electricbeater until sot pea's orm" adding the cream o tartar ater ?B seconds$+raduall# add the remaining >6 cup sugar and continue beating until the whites are gloss#and irm" but not dr#$+entl# old the egg white mi2ture into the egg #ol' batter$ /our the batter into theprepared ba'ing pan$

a'e at 7BBF or ?B to 7B minutes until a toothpic' inserted in the center comes out clean$

)hile the cake bakes, "re"are the Syru" and to""in!:In a large pitcher" combine all othe ingredients or the s#rup until thoroughl# blended$ For the topping" beat > cup hea!#whipping cream with ? tablespoons sugar and D teaspoon !anilla e2tract until sti pea'sorm$

'ssemble the cake:While the ca'e is still warm" pierce the ca'e thoroughl# 1e!er# >6?inch3 with a long4tined or'" wiping or' occasionall# to reduce stic'ing and ta'ing care that#ou don&t tear the ca'e$ *lowl# pour the .res %eches *#rup o!er the top o the ca'e"

spooning the o!erlow bac' on top until all the s#rup is absorbed$ Cool$When cooled" spread the whipped cream topping o!er the ca'e 1beore or ater slicingdepending on how #ou would li'e to ser!e it3$ 8ecorate with ruits" dulce de leche" etc$

Su!!estions from the Mystery Basket:*prin'le cinnamon into the ca'e batter" s#rup ortopping$ Add almond e2tract and6or coconut chocolate li0uor to the s#rup$ Add cupcocoa powder to the whipped cream topping$ *oa' berries or orange slices in li0uor$