Stump the Chef: Kangaroo, Malt Liquor, Coconut
Don't ask where we found the kangaroo... Will Matt be able to cook it? What's more, he's going to have to think of the best recipe he knows that includes malt liquor, not to mention coconut.
Male Announcer: One seasoned chef, three random ingredients, and three tough judges. Its time for Stump the Chef. Today award winning chef Matt Weaver will set his creative culinary skills against his toughest opponent yet, lets see today’s random ingredients.
Female Announcer: Coconut, Kangaroo, and Malt liquor?
Male 1: Now lets play Stump the Chef.
Matt: Kangaroo and Malt liquor. They thought they could get me on this one, but what they don’t realize is I’m unstoppable.
Male 2: Kicking it off with the kangaroo today Matt’s slicing that loin up and prepping a marinade with his malt liquor. He has got a little fish sauce there as well as some lime juice, garlic powder, and a little chili sauce. That is going to be an interesting flavor.
Male 1: Well we are witnessing Stump the Chef history today. This is Matt’s first marsupial, I honestly expected the first marsupial to be a possum, but I will go with kangaroo.
Male 2: And Matt is going to leave that kangaroo soaking up that malt liquor marinade.
Male 1: Just like my liver last night. Anytime we see Matt sweating up some chalets it is a pretty safe bet that we are going to see a stock or a sauce of some kind. You can see he still has the malt liquor out there. I am not exactly sure if he is going to be using that in more than one step today. We have already seen him marinate the kangaroo meat in there.
And it looks like he is going to be pouring that in there with the chalets as simmering it down. I am guessing we are seeing some sort of sauce here today.
Male 1: Well whatever it is I am going to love it because I love malt liquor, there are a thousand reasons why I do but my favorite is the taste.
Male 2: You know I like malt liquor as much as the next guy, I just don’t know its going to work in cooking, and adding cream of that mixture? That is not making anything any better.
Male 1: Wow this is really taking me back to the old day of my family in the seventies sitting around the Christmas tree, celebrating Christmas in July, sipping on Aunt Betties malted nog.
Male Announcer: Sorry to interrupt guys, but its time for Matt’s tangent.
Matt: Kangaroo meet is very lean, similar to tender beef, best served medium rare. Filets, loins, frenched rib racks and hamburgers are available to order. An Australian classic is Kangaroo tail soup. Now kangaroos are not farm raised, but are hunted in the wild under close government supervision. A group of roos is referred to as a mob. Kangaroo is sold world wide, but is actually more popular per capita in central Europe than in Australia. My favorite way to eat kangaroo is a good lean roo-burger, medium rare, blue cheese. Enjoy.
Male Announcer: Meanwhile, back in the kitchen.
Male 2: Pulling the kangaroo out of that fridge, Matt has had that soaking in his malt liquor marinade for awhile. You can see there he whipped up some egg whites. It looks like he is going to be dredging his kangaroo. He put a little flower in a bowl and he mixed that up with the coconut, the third ingredient of the day together with the kangaroo and the malt liquor. His dredging the kangaroo up with the coconut here, looks like he is going to be frying these up.
Male 1: I do agree I think he is going to be frying those up and I have to tell you I love putting coconut on anything I mean you could fry coconut by itself and I would eat it. It is tasty and I think Matt has got a winner going on right here.
Male 2: His definitely got some interesting and in my opinion conflicting flavors going on. Deep frying coconut crusted kangaroo, with a malt liquor sauce on it. He has already had the kangaroo marinating in that malt liquor. I don’t know, I think Matt is on his own with this one.
Male 1: Yeah well, I think he could satisfy the Aussie crowd easily by just even aking a stab at the kangaroo. But you add in a great American ingredient like malt liquor and it’s going to take it over the top, my friend.
Male 2: Well it does seem to be frying up nicely but as we have seen before looks can be deceiving.
Male 1: And in what may be a last ditch effort to save this dish it looks like Matt’s I putting a ton of butter into that malt liquor sauce.
Male 2: Well you seem to be worrying abut the taste here and I have to disagree, because anything with malt liquor has a tangy aftertaste that really get your motor running, especially after the third or forth one.
Male 1: I am not surprised at all that you would think that because you are an alcoholic. And when the taste may be great coming out of a paper bag I don’t think there’s anyway that’s can work on a plate. The malt liquor is definitely going to be the thing holding him back today and I bet Matt agrees with me on this. Matt you are working with malt liquor today, how do you feel about it?
Matt: I have had plenty of malt liquor in my time, but never as an ingredient in one of my dishes. Today I am taking this classic American beverage and turning it into a classic French sauce. You know keeping it real. I think it will turn out fine, we’ll see.
Male 2: Well Matt’s sounding a lot more confident than I expected him to.
Male 1: Well why wouldn’t you be, that’s the kind of sauce I would sit on my front porch and drink out of a paper bag.
Male Announcer: It's plating time.
Male 2: And it looks like Matt is straining that malt liquor sauce directly on to the plate.
Male 1: This is an interesting technique, but I have to say that really reminds me of pancake there.
Male 2: You know I am kind of surprised that he didn’t wait to pour the sauce over the kangaroo, and you can see there he is slicing that kangaroo up into medallions that looks fantastic.
Male 1: And it smells great too, you know I have to say Matt has really proven himself as an O.G., an original gourmet.
Male Announcer: Looks good to me, but let’s see what our judges have to say about that.
Matt: What we have here is coconut, kangaroo, and malt liquor. What I have done is taken the exotic ingredients kangaroo, coconut. I’ve turned them into a comfort food, sort of chicken fried steak. But I have elevated the malt liquor into a fine French butter sauce. I think it’s fantastic; there is some medium rare towards the top, and some well done towards the bottom. Try to prove me wrong, I think it is a winner.
Drew: So Matt on this one I have never had kangaroo, and what you put together is quite appetizing. I would say I would eat it again. It is a little chewy, but on this one I’d say you passed.
Gilbert: I really like that Matt, I really do. The kangaroo is good, is not too chewy. Texture is good. I like the coconut it’s kind of nice and crunchy on the outside. And the butter sauce is really good too; you can taste the beer just slightly at the end. I say you passed, very good.
Flynn: Well Matt, well done sir, it definitely is something that doest stand out as exotic or odd meat. The kangaroo really does work as the basis for comfort food here. Good day Matt, you passed.
Matt: Thank you Flynn.
Male Announcer: Let’s see the verdict. Matt what job, you’re a palatable pimp, you passed.
Matt: Damn skippy I told you this was going to be one of the best dishes I ever made. And I was right. I had fun, I hope you had fun, don’t be afraid of the kitchen. See you next time, a little something for my roo’s.
Male Announcer: That’s it for this episode of Stump the Chef.
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Stump the Chef: Kangaroo, Malt Liquor, Coconut
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