Faux Iron Chef 2007

New Orleans, LA


At Loyola University, there's an annual "Iron Chef" competition. Both of my brothers have competed (4 out of the past 5 years?).. And seperately, they've won 3 out of those 4! I don't what happened that one year.. something to do with plating..

For this year's competition my younger brother Dat wanted to defend his title, so he consulted with me. Being the Chef that I am and also a competitive jerk, very much like my other brothers, I couldn't turn him down. The secret ingredient was "Avocados!" Avocados?!? As you might expect, people made guacamole.. Why the triteness?? I don't have the answer. In a competition like this, you're free to be innovative.. you're free to explore new bounds... you're free to take risks.. But I didn't see alot of any.

My bro and friends in action..

So with a little help from me, We had a concept now.. What can you do with an Avocado?

-----The Menu:-----

Appetizer

Avocado and Lump Crabmeat Parfait
w/ Clementine Supremes and Creamy Red Sauce

____________________

Entrée

- Duo of Avocados -

“Green Eggs and Ham”
Deviled Avocado and Crisp Prosciutto
w/ Spicy Shiracha

&

Cajun Sautéed Shrimp and Avocado Relish
w/ Avocado Dipping Sauce

____________________

Dessert

Avocado “Ice Cream” Cone
w/ Condensed Milk and Caramel Sauce



Duo of Avocados.. Green eggs and Ham, Green dip, Av. Relish, and Cajun Shrimp

The concept was simple.. A tapas entree. They were limited to 3 courses, so I thought.. How can I get a bunch of different flavors onto one plate and not have them clash? Tapas style! Small portions of each thing.. The "Green Eggs and Ham" is basically egg white halves with a mayo, seasonings & avocado filling and a crisp piece of proscuitto on top. Like a deviled egg..

Upside down Mini Avocado Ice Cream Cone and Quenelle of Vanilla Ice Cream


Ah yes! Gotta love the fun of designing little cute innovative plates. (yeah i said cute.. haha) Portion size, portion size, portion size! That's what they pound into your head when you do a competition, when you're in culinary school, and when you're in your professional kitchen. Everyone on the surface (as a customer) says they want a huge portion... just because you want to feel like you got your money's worth. But I don't agree when it comes to this. If you make a smaller plate, with tiny components everywhere, it's much more difficult to execute! Therefore in the "time" aspect of things, you're getting your money's worth from the chef! So respect Keller and Trotter!

As far as the dessert plate is concerned, the cones are crushed along with some nekots and spread onto the bottom of the plate. This done not only for taste and crunch, but it also slows down the ice cream's melting process. (no direct contact with the plate.) Sauce is on the side for presentation and for the fact that not everyone likes their stuff drenched with sauce.. it's a win-win.

Well here's to 2 years in row! Congrats brother!

Next Entry:
Not sure yet.. stay tuned!