December 12th, 2008
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| Pairs perfectly with a big bite of raw yellow bell pepper. |
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• The Japanese-turned-American television series Iron Chef brings together two of America’s favorite pastimes: overeating and reality television. Now the brand will add alcohol to the mix with the launch of Iron Chef Wines, a partnership between Fuji Television Inc., Mirrotek International and Italian Wine Growers Inc. The collection features four estate-bottled Italian wines, all 2007 vintage: Chianti, Merlot, Pinot Grigio and Chardonnay, each labeled in a way that reflects the show’s flashy, kitschy style. While the wine’s slogan evokes a sort of upscale elitism, run through a highfalutin’ Japanese translator (”It takes a special culinary master to achieve the title of Iron Chef. Such is true with wine”), the producers say that the brand is meant for everyday drinking, and indeed falls under the $12 price point. Don’t bother looking for endorsements from Iron Chefs Bobby Flay or Mario Batali, however, as the show’s stars are contractually not allowed to endorse the product.
Click here for full article and to link to Wine Spectator.
November 24th, 2008
Great Recipe from a blog called: THE VEGGY GUY! Check out the site and the wonderful recipe using Iron Chef Sesame Garlic Sauce!!
THE VEGGY GUY
November 20th, 2008
SMASHED POTATOES:
12 small red potatoes
olive oil
kosher salt
black pepper
Iron Chef Garlic Panko (1/4 cup)
potato smasher or cup
pastry brush
Pre-heat oven to 450 degrees.
1. Bring a pot of salted water to a boil.
2. Add in the potatoes and cook them until they’re fork-tender.
3. Generously drizzle olive oil on a sheet pan, to prevents the potatoes from sticking.
4. When the potatoes are tender, place them on the cookie sheet with giving them plenty of room to spread out.
5. Using your potato masher and gently press down on the potato until it slightly mashes…Then rotate the masher 90 degrees and finish flattening it. Do not completely smash it into the pan—you want it to resemble a cookie. Repeat until all are flattened (use the bottom of a glass for this step if you don’t have a potato masher).
6. Next, brush the tops rather generously with olive oil.
7. Grab some Kosher salt and generously sprinkle over the potatoes (potatoes need salt).
8. Add fresh ground black pepper.
9. Now, top off with a generous sprinkling of Iron Chef Garlic Panko crumbs.
10. Now put them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes, or until they’re golden, crispy and sizzling.
To see a different version of this recipe in great pictures go to this site:
http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/
November 11th, 2008
Announcing Iron Chef Estate wines from Italy. Iron Chef Chianti, Iron Chef Merlot, Iron Chef Pinot Grigio, Iron Chef Chardonnay.
Coming to a quality wine distributor and restaurant near you. Ask for it by name, The Iron Chef Chianti is our favorite!!
Click here to see the whole deal: http://ironchefwines.com/
November 3rd, 2008
We were late for dinner and hungry. So we ran into the store and bought chiken cutlets, Iron Chef Teriyaki seasoned Panko.
Awesome & Crunchy Baked Chicken Recipe
4 Chicken cutlets
1 egg beaten
1 cup flour
1 bucket IRON CHEF Teriyaki Panko
Step 1: Set out 3 bowls. In the first pour flour, in the next bowl pour the beaten egg and in the third bowl pour half the container of Iron Chef Teriyaki Panko crumbs.
Step 2: Dredge the cutlets first in the flour, then egg and then Panko (press the Panko to make sure of good adhesion).
Step 3: Place the cutlets in a baking dish (or aluminum tray) and bake for 20 minutes at 350 degrees F. (Ovens vary, so please check your cutlets).
Serve with salad or rice.
November 3rd, 2008
- 2 C okra, in 1/4-1/2 inch slices
- 1 C buttermilk
- 1 egg
- 1 C Iron Chef South West Panko (Japanese bread crumbs)
- Canola oil, for frying
In a bowl, whisk the egg into the buttermilk. Add the okra, and let is soak for 20-30 minutes. In a separate bowl, pour the Iron Chef Panko. In a large skillet, heat 1/2 inch of canola oil. When the oil is hot, remove okra from the buttermilk with a slotted spoon. Toss them in the panko, then add them to the skillet. You may have to fry in batches - be careful not to overcrowd the skillet or the temperature of the oil will drop, making the okra greasy. The okra should fry for about 3-4 minutes. Remove from the skillet when they okra have taken on a light golden-brown color. Drain on a wire rack with paper towels underneath. Serve with tomato and onion chutney.
Serves 6.
October 20th, 2008
Croquettes can be made out of just about any type of meat, chicken, turkey or pork, meat. You can also make a vegetarian croquette from broccoli and cheddar cheese, or sweet potato – whatever your favorite vegetable as long as it’s firm (not mushy).
Choose Flavored Iron Chef Panko and add a real boost to the croquettes!!
Step 1: Chop your cooked meat.
Step 2: Make the mixture or roux - add butter (margarine) and a bit of olive oil (2-3 Tbsp) and 3 Tbsp of
flour.
Step 3: Add milk to the roux - make it very thick, like paste, so it’ll hold the chopped meat together. Whisking in the milk about 1/2 cup at a time (1-1.5 cups). Add the milk slowly because it gets thicker as it cooks. When it’s thick like frosting, add some cheese (optional).
Step 4: Mix the roux and the meat slowly by adding a spoonful at a time. After mixed, let mixture set up for about 15 minutes in the refrigerator.
Step 5: Spoon the mixture into Panko breadcrumbs and coat well.
Step 6: Fry on med-high in a nonstick skillet, coated well with canola oil. Add more oil as you do these in batches because too little oil and the Panko will not get golden and it will burn.
Step 7: These make a great appetizer, but also could be a decadent main dish.
October 17th, 2008
1 lb ground beef
1/2 lb ground sausage
1/2 lb shredded cheese
1 cup Iron Chef Unseasoned Panko (Japanese breadcrumbs) + 1/4 cup Panko (for topping)
1 medium onion chopped
2 cloves garlic chopped
1 tsp salt
1/2 tsp garlic pepper
1/2 cup tomato sauce
1 really large egg or two little ones
1/2 cup wine
1 Cup frozen spinach
Preheat oven to 375 degrees F.
Mix above ingredients together, except the cheese and spinach.
Spread the meat out on wax paper - like a jelly roll.
Layer the cheese and the spinach on the meat and roll it all together. Brush the meatloaf top with a little BBQ sauce or ketchup. Sprinkle the loaf with the extra panko.
Bake the meatloaf fort 1 hr 15 min or until it’s 165 degrees internally.
HINT: This recipe is ideal for creativity. Use whatever ingredients are in the fridge and experiment.
September 18th, 2008
Click here to read the whole article
from The Vancouver Sun.
Nathan Fong, Special to the Sun
Published: Wednesday, September 17, 2008
It’s that time of year again when youngsters have returned to school and parents have started the daily routine of preparing bagged lunches.
If sandwich fatigue has already set in and the kids are bringing their lunches home uneaten or sneaking off to grab fast food, it’s time to rev up lunchtime creativity.
Spending a bit of time in the kitchen can bring a whole new interest to those lunch boxes.
Try out a contemporary Japanese bento box with Panko crusted chicken fingers, honey garlic chicken drummettes, rice ball (onigiri), hummus with vegetable sticks, citrus and soy- marinated soba noodles and minted fruit salad.
For centuries, Japanese bento has been a source of lunchtime inspiration. Read the rest of this entry…
