Episode 5 - Norzo Surf & Turf
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In Episode 5 Master Chef Dave Ciminelli takes us Down Under for an Australian adventure. This Aussie-inspired dish is Kangaroo Filet, Tofu, and Australian Barramundi fish dusted with pulverized seaweed paper, dried orzo power and mustard seed, flash fried with Spätzle, and served in a crispy jalapeño cheese tortilla cup with a sun ripened chili soy glaze.
We’ve managed to dig up a little information about some of the items in this recipe. As Chef Dave Ciminelli brought out in the episode, Kangaroo meat is very, very good for you. It is “high in protein and low in fat” and “has a very high concentration of conjugated linoleic acid (CLA) when compared with other foods”. The Barramundi that was prepared was the salt water variety, and also is not only good for you but is considered “good eating” among anglers. They also get pretty stinkin’ big. We also found a pretty good recipe for making your own Spätzle (in the US we spell it Spaetzle) from the Food Network’s Tyler Florence.
Here are some photos from episode 5!
As Chris said, this was one of the better meals we’ve ever had. Thanks again to Dave and his team for putting together such fantastic dishes. We’ve got two more dishes that Dave prepared for us coming up in episodes 6 and 7 so stay tuned! Oh, and in case you missed Dave’s other dishes don’t miss the Wild Goose Breast Salad and the Sunny-side Quail egg and Hornworm tempura on a rabbit sausage sauce.
December 26th, 2008 at 7:30 pm
Baby Kangaroo.
December 26th, 2008 at 8:22 pm
Chris!
I am a huge, huge fan of the show. I love the concept. I wish I had thought of it.
That said, I’ve been a bit disappointed by the last three shows. I love-loved the first two episodes, they were interesting, amazingly entertaining. Just a curious guy eating weird things. Simple, clean entertaining.
These last three, seem more like a guy filming himself eating some gourmet food. Sure the ingredients are weird (arguable), but it feels less honest and raw and more produced, which for some reason doesn’t seem to work for this concept, in my opinion.
No offense to anyone involved, I really love the show and I want to see it get huge! But, I’d also like to see it go back to the roots of the first two episodes. I loved the talking intro in the supermarket. I loved the honesty of trying out foods for the first time.
Thanks for making the show, I’ll be watching.
December 26th, 2008 at 10:32 pm
Spelling Spätzle as “Spaetzle” is technically the same thing, as the a with an umlaut (ä) is interchangeable with “ae” in German, as are the other umlaut letters (ü = ue, ö = oe)
And that’s your daily German lesson for today
December 26th, 2008 at 10:33 pm
Ok, so I feel like an idiot. Looking at the post again you said “in the US we spell it Spaetzle,” and I read it “in the US we say it Spaetzle”
Whoops!
December 29th, 2008 at 12:17 pm
That was great! Looks tasty too….can’t you post recipes?? But really, where do you buy kangaroo to cook?
December 30th, 2008 at 3:34 pm
Sounds more like meals for the rich and famous…..not weird…..
December 30th, 2008 at 11:23 pm
Kyle: German lessons!
I didn’t know all of that though, so thanks for the info.
Nettie: We were provided all of the foods in the Dave Ciminelli series by Dave Ciminelli himself (people provided Dave with some of the meat). We don’t know exactly where it all came from.
January 5th, 2009 at 3:56 pm
James: Thank you so much for the compliments on the show and for the feedback as well. I have a variety of different ideas for the show, some times it’ll be me just finding something at the supermarket ninja style, other times it’ll be me trying to make food for the first time, and other times it might be at a restaurant, etc. I hope you keep watching.
Nettie: I know there are websites where you can get some weird meat. One is http://exoticmeats.com/. I’m not sure where Dave got his Kangaroo from, though. It was delicious, though.
July 15th, 2009 at 7:02 am
[...] up: Australia. Having had kangaroo I’m looking forward to Tony’s take on what I think is some of the best meat in the [...]
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