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(The Chairman) THE TIME HAS COME TO ONCE AGAIN ANSWER
LIFE'S MOST SAVORY QUESTION...
HERE WE GO.
WHOSE CUISINE REIGNS SUPREME?
I'LL TELL YOU ABOUT IT LATER.
THIS IS "IRON CHEF AMERICA."
HOW MUCH TIME, GUYS?
(Timekeeper) THREE...
(groans)
TWO...
OOH, WHEE.
ONE...
HERE WE GO!
TIME'S UP.
JUST HOLD ON, HOLD ON, HOLD ON.
(Alton) A DELECTABLE JAPANESE TRADITION
HAS TAKEN ROOT IN AMERICAN SOIL.
WE HAVE BEEN GRACED WITH THE ESTABLISHMENT
OF OUR VERY OWN KITCHEN STADIUM,
WHERE OUR NIMBLE CHAIRMAN HAS BROUGHT TOGETHER
THE PUNGENT FLAVORS OF EAST AND WEST.
IT IS HERE WHERE THE BEST OF THE BEST FROM AROUND THE WORLD
MEET AND FACE THE ULTIMATE GOURMET CHALLENGE.
THAT'S PRETTY GOOD.
HI, FANS, WELCOME TO KITCHEN STADIUM.
YOU KNOW, ONE OF THE THINGS THAT I AM MOST OFTEN ASKED
IS, "WHAT IS THE CHAIRMAN REALLY LIKE?"
AND, UH, HE LETS ME HANDLE SOME OF HIS CORRESPONDENCE--
YOU KNOW, PROOFREADING, THAT KIND OF THING.
AND I JUST--I WANT TO GIVE YOU A GLIMPSE INTO THE MAN.
HERE'S A LETTER FROM A LITTLE BOY HE GOT.
"DEAR MR. CHAIRMAN, MY NAME IS TIMMY, AND I AM 10.
"I LOVE YOUR SHOW,
"AND ONE DAY, I AM GOING TO BE AN IRON CHEF.
"I MAKE GOOD BROWNIES WITH MY MOM.
YOURS TRULY, TIMMY S. BOISE, IDAHO."
SWEET LETTER. THIS IS MY BOSS'S RESPONSE.
AND THIS SAYS IT ALL. "DEAR TIMMY,
"THANK YOU FOR YOUR LETTER.
"I'M SO PLEASED THAT YOU ENJOY MY MAGNIFICENT IRON CHEFS.
"I'M SURE YOUR BROWNIES ARE DELECTABLE,
"BUT IF YOU WERE TRULY DEDICATED TO YOUR CRAFT,
"YOU WOULD ALREADY HAVE AN APPRENTICESHIP
"AT A MICHELIN STAR RESTAURANT.
"I FEAR AT THIS POINT IT WILL BE QUITE DIFFICULT
"FOR YOU TO ATTAIN THE POST OF SOUS-CHEF
"BEFORE THE AGE OF 15.
"IT SEEMS THAT YOU LACK THE COMMITMENT AND DRIVE
"NECESSARY FOR KITCHEN STADIUM.
"I'M SORRY, TIMMY, BUT YOU WILL NOT BE THE NEXT IRON CHEF.
GOOD LUCK, HUGS, AND BACKFLIPS. THE CHAIRMAN."
THAT'S INTEGRITY. THAT'S DEDICATION.
LET'S GET TO WORK.
SO PLEASE ALLOW ME TO INTRODUCE
A VERITABLE PANTHEON OF CULINARY GIANTS--
YOUR VERY OWN IRON CHEFS, AMERICA...
♪♪
IN MERE MOMENTS,
ONE IRON CHEF WILL BE PITTED AGAINST OUR CHALLENGER,
WHO THIRSTS TO DISCOVER OUR SECRET INGREDIENT
AND ENTER THE HEAT OF BATTLE HERE IN KITCHEN STADIUM.
TODAY'S CHALLENGER INHERITED A GASTRONOMY GENE
THAT SHE NURTURED INTO A FRUITFUL CAREER
IN HER NATIVE NORTH CAROLINA.
MY FATHER'S AN ORGANIC GARDENER AND A BEEKEEPER,
AND MY MOTHER IS A REALLY FABULOUS SOUTHERN COOK.
AND WHEN I STARTED COOKING,
IT BECAME CLEAR THAT IT WAS SOMETHING THAT I WAS
REALLY PASSIONATE ABOUT AND VERY CONNECTED TO.
(Alton) SHE EARNED HER FIRST PROFESSIONAL CHEF POSITION
AT AGE 21,
AND SHE'S CURRENTLY CHEF/OWNER OF POOLE'S DOWNTOWN DINER
IN RALEIGH, NORTH CAROLINA.
(woman) MY CULINARY STYLE IS SOUTHERN
WITH A LITTLE TOUCH OF FRENCH INFLUENCE--
COMFORT FOOD THAT'S A LITTLE CLEANER IN THE FINISH.
(Alton) THE CHAIRMAN WELCOMES
CHEF ASHLEY CHRISTENSEN.
♪♪
CHEF CHRISTENSEN, WELCOME.
THANK YOU.
YOU HAVE BEEN HOSTING DINNER PARTIES
SINCE YOU WERE A COLLEGE SOPHOMORE.
SO WILL TODAY'S MEAL RECEIVE AN "A"-PLUS
OR A FIRM SUGGESTION THAT YOU CHANGE YOUR MAJOR?
WE'RE GONNA MAKE THE DEAN'S LIST TODAY.
I SEE. TELL ME, WHICH IRON CHEF
WILL YOU FLAMBé LIKE A BOWL OF PUDDING?
♪♪
BECAUSE I BELIEVE HE KNOWS HOW TO HAVE A GOOD TIME
IN THE KITCHEN, I CHOOSE...
IRON CHEF BOBBY FLAY.
CLEVER, CLEVER CHOICE.
AND NOW LET THE BATTLE BEGIN!
(Alton) SO OUR SOUTHERN CHALLENGER CHOOSES TO THROW DOWN
WITH KITCHEN STADIUM'S CULINARY BON VIVANT,
IRON CHEF BOBBY FLAY. LET THE GOOD TIMES ROLL.
BUT THERE IS ONE MORE INGREDIENT TO THIS BATTLE--
OUR SECRET INGREDIENT,
THE THEME ON WHICH OUR CHEFS WILL OFFER
THEIR SUCCULENT VARIATIONS.
TODAY'S SECRET INGREDIENT IS...
♪♪
CHUM SALMON!
(cheers and applause)
CHEFS, ARE YOU PLEASED WITH THE SECRET INGREDIENT?
IT'S WONDERFUL. GREAT.
(Bobby) ABSOLUTELY.
GOOD FISHING, CHAIRMAN.
(chuckles)
SO NOW, AMERICA, WITH AN OPEN HEART
AND EMPTY STOMACH
I SAY UNTO YOU IN THE WORDS OF MY UNCLE...
♪♪
ALLEZ CUISINE!
(Alton) AND BATTLE ONCORHYNCHUS KETA IS ON
HERE IN KITCHEN STADIUM.
OOH! WHOA, WHOA, WHOA, WHOA.
AAH!
ANOTHER WORD, "CHUM," FOR THIS SALMON
IS A NATIVE AMERICAN TERM.
IT'S "CHINOOK," I BELIEVE, SPECIFICALLY MEANING
"A MARKED OR SPOTTED."
FIVE, SIX, GO.
IS THAT ENOUGH?
(both) YES.
SO IT'S ABOUT THE MARKINGS
THAT ARE ACTUALLY ON THE OUTSIDE OF THE FISH.
IT DOES NOT HAVE ANYTHING TO DO WITH, YOU KNOW, CHUM BAIT.
HERE IN AMERICA, WE USUALLY FOCUS ON KING OR SILVER SALMON
BECAUSE THEY HAVE A VERY, VERY HIGH FAT CONTENT.
THIS IS NOT AS FATTY A FISH.
I NEED YOU TO SCALE SOME FISH.
GET THESE SCALED.
IT DOES TEND TO TURN A LITTLE MUSHY
IF IT'S OVERCOOKED,
WHICH IS WHY EXTRA SKILL WILL HAVE TO BE USED TODAY
HERE IN KITCHEN STADIUM.
CAPTAIN, LET'S GO THIS WAY.
SORRY, I'M ALREADY LOADED IN.
OKAY, SO...
DO KIND OF LIKE A CAZUELA KIND OF THING...
OKAY.
BLACK BEAN, ANCHO, HONEY.
TOTALLY. RIGHT. YEAH, YEAH, YEAH.
YOU KNOW WHAT I'M SAYING? OKAY.
SO YOU'RE GONNA START WITH VEGETABLE PREP.
YEP.
YOU'RE GONNA START WITH SCALING FISH.
MM-HMM.
I'M GONNA COOK ONE WHOLE, YOU KNOW, LIKE CUBAN STYLE.
AWESOME.
BREAKING DOWN FISH, IMMEDIATELY HANDING THE BELLY MEAT
OVER TO MATT, OKAY? LET'S DO IT.
ALL RIGHT, SOUNDS GOOD.
(Alton) DOWN AT THE SINK STATION
ON IRON CHEF FLAY'S SIDE, WE CAN SEE THAT RENEE--
SHE GOT THE SHORT LOT TODAY. SHE'S SCALING FISH.
I WOULDN'T BOTHER SCALING THIS FISH
UNLESS I WAS GOING TO DO AN APPLICATION
THAT LEFT THAT SKIN ON.
NOW WE HEARD FROM THE IRON CHEF THAT HE'S PLANNING
ON DOING A WHOLE ROAST, SO, UH, SHE'S BEING VERY CAREFUL
ABOUT HOW SHE DOES THAT.
IS THERE A LOT OF SCALES ON 'EM?
YES, IT'S UNBELIEVABLE.
NOW I'M LOOKING OVER ON CHEF CHRISTENSEN'S SIDE.
JUAN OVER ON THE SINK STATION IS HANDLING THE BREAKDOWN DUTIES.
HE ONLY SCALED THE ONE FISH,
SO WE MIGHT NOT SEE ANY WHOLE ROASTING OVER ON THAT SIDE.
CHEF, HAVE YOU EVER WORKED WITH CHUM SALMON BEFORE?
(Juan) I'VE WORKED WITH SALMON,
NEVER, UH, CHUM.
SO THEY ARE FISHING UNFAMILIAR WATERS
ON THE CHALLENGER'S SIDE.
(Ashley) LOOKING GOOD, JUAN, LOOKING GOOD.
ALL RIGHT, OUR SOUTHERN CHALLENGER'S WORKING
WITH GEORGIA'S STATE VEGETABLE. YEP, YOU GUESSED IT--
IT IS THE VIDALIA ONION. NOW THOSE ARE IN A PAN
WITH SOME POBLANO PEPPERS AND HEIRLOOM TOMATOES.
CHEF, VERY QUICKLY, WHAT'S YOUR STRATEGY HERE...
(Ashley) YES, SIR.
FIRST TIME ON "IRON CHEF AMERICA."
I'M JUST GONNA KEEP THINGS REALLY SIMPLE AND CLEAN.
I'M REALLY EXCITED ABOUT THE INGREDIENT,
SO, UH, I THINK WE'RE GONNA SHOW IT WELL TODAY.
I'LL CHECK IN WITH YOU LATER.
(Kevin) IRON CHEF BOBBY FLAY.
HOW LONG AM I GONNA GET THAT FISH?
(Renee) I'D SAY TEN MINUTES.
TEN MINUTES, OKAY.
TEN MINUTES. WHAT STRATEGY FOR TODAY IF ANYTHING RIGHT NOW?
UH, I DON'T THINK THE SALMON
HAS AS MUCH FAT AS SORT OF THE BIGGER SALMON
THAT WE'RE USED TO. WE HAVE TO BE CAREFUL NOT TO DRY IT OUT.
I'LL CHECK IN WITH YOU LATER, IRON CHEF.
(Alton) ALL RIGHT, HIS SOUS-CHEF CHRISTINE
HAS A BOTTLE OF, I THINK, PINOT NOIR GOING INTO THAT POT.
THEY'RE GONNA PROBABLY REDUCE THAT INTO A SAUCE, I IMAGINE.
IT LOOKS LIKE SHE'S GOT SOME ORANGE JUICE
GOING INTO HER DUTCH OVEN,
SO SHE'S GOT SOME, YOU KNOW, GREAT FLAVOR COMBINATIONS
FOR THE CHUM SALMON. UH, LET'S SEE.
THE IRON CHEF HAS ALSO A DUTCH OVEN WITH SOME ORANGE JUICE.
I BELIEVE THERE'S LIME JUICE, GARLIC, SAGE,
AND NOW SOME CUMIN THERE.
SO IT SHOULD BE MAYBE A CUBAN- FLAVORED THING GOING ON THERE,
MAYBE FOR HIS WHOLE-ROASTED CHUM SALMON.
NOW OVER ON THE CHALLENGER'S SIDE,
WE CAN SEE SOUS-CHEF JUAN IS REALLY--
HAS TAKEN ALL THE FLESH FROM A PIECE OF THE SKIN THERE.
NOW HE'S EITHER MAKING A BELT... (chuckles) OR HE'S GOING
TO DO SOMETHING THAT IS SPECIFIC TO SALMON SKIN,
SO WE'LL KEEP AN EYE ON WHERE THAT'S GOING, CERTAINLY.
AND WE'VE GOT FROG LEGS OUT WITH SOUS-CHEF MATT
OVER ON THE CHALLENGER'S SIDE.
NOW FROG LEGS ARE A VERSATILE PROTEIN
WITH A RELATIVELY MILD FLAVOR.
BUT I'VE NEVER SEEN THEM PAIRED WITH SALMON--
VERY UNDERRATED INGREDIENT, ACTUALLY.
PEOPLE SAY THEY TASTE LIKE CHICKEN.
ACTUALLY, THEY DON'T. CHICKEN TASTES LIKE FROG LEGS.
CHEF CHRISTENSEN HAS A MIXTURE THERE OF--
ALL RIGHT, I THINK IT WAS SHEEP'S MILK RICOTTA
AND JUST EGG YOLKS, I THINK.
OH, SHE'S JUST ADDED ALSO SOME 00 FLOUR,
WHICH, OF COURSE, IS VERY FINELY MILLED FLOUR
OFTEN USED IN PASTAS-- EXTRUDED PASTA.
SO IT LOOKS LIKE WE MIGHT SEE A PASTA DISH
WITH THE CHUM SALMON, AND WHY NOT, I ASK YOU?
SOUS-CHEF MATT, UH, NOW HAS THOSE FROG LEGS.
THOSE ARE GOING INTO THE IMMERSION CIRCULATOR.
YOU KNOW, COOKING THOSE AT A CONSTANT TEMPERATURE
WILL HELP THEM FROM GETTING TOUGH,
WHICH THEY CERTAINLY CAN DO.
NOW IRON CHEF BOBBY FLAY--
THOSE BEAUTIFUL, LITTLE EARTHENWARE CAZUELAS
ARE GETTING SOME FINGERLING POTATOES--
THEY'VE CUT THOSE INTO DISKS--
SOME SHALLOTS, ALSO A LITTLE OIL.
IRON CHEF FLAY VERY FLUENT IN REAL SPANISH,
AND THIS IS DEFINITELY A SPANISH-FLAVOR DISH.
HOW LONG ON THAT FISH?
(Renee) A COUPLE MORE MINUTES.
WHAT?
COUPLE MORE MINUTES. I'M ON THE FIRST ONE.
NOT A LOT OF FISH-CUTTING GOING ON
OVER ON THE IRON CHEF'S SIDE.
HOW MUCH TIME IS LEFT?
45 1/2 MINUTES LEFT, CHEF.
ALL RIGHT, OVER ON THE CHALLENGER'S SIDE,
THEY ARE MUCH FURTHER ALONG WITH THEIR SALMON PREPARATIONS.
JUAN TRIMMED UP THAT FILLET SO BEAUTIFULLY,
I THOUGHT FOR SURE IT WAS GONNA BE
FOR KIND OF A WHOLE-ROASTED SIDE,
BUT NOW HE'S CUTTING THAT DOWN INTO FINGERS,
SO I'M NOT SURE WHAT THEY'RE GONNA DO WITH THOSE.
MATT.
(Matt) WHAT'S UP?
LOOK, HERE'S OUR PORTIONS.
YOU GOT BELLY HERE?
YEAH.
BEAUTIFUL.
WE'RE PROBABLY GONNA HAVE TO USE A LOT OF THAT
FOR TARTARE TOO, OKAY?
OKAY.
HURRY.
GOT IT. I GOT IT.
AH, YOU HEARD IT, FOLKS-- TARTARE, SO WE ARE GONNA SEE
AT LEAST ONE RAW CHUM SALMON APPLICATION FROM THE CHALLENGER.
CHEF CHRISTENSEN--SHE'S GOT SOME, UH, SOME FIELD PEAS.
YOU CAN SEE THEM THERE-- VERY COMMON IN THE SOUTH.
I CAN'T SAY THAT THEY TASTE ANY DIFFERENT
THAN FRESH BLACK-EYED PEAS, REALLY--
JUST A TOUCH SWEETER, LIKE MOST THINGS SOUTHERN.
ALL RIGHT, FINALLY, IRON CHEF BOBBY FLAY
NOW WORKING WITH THE FISH
THAT WE SAW RENEE CLEANING UP FOR HIM
AND SCALING A LITTLE EARLIER.
THAT HAS TO BE HIS WHOLE ROAST, AT LEAST, I SUSPECT IT IS.
RIGHT NOW, HE'S SPOONING THAT ORANGE JUICE SAUCE
INTO THE LITTLE GASHES THAT HE MADE IN THE SIDE OF THE CHUM.
WE'RE PROBABLY GONNA SEE HIM BASTE IT PERIODICALLY
DURING THE, UH, THE COOKING PROCESS.
NOW IT'S HEADED OVER FOR A ROASTING.
HAVE YOU GOT ANY-- ANY DONE?
WHAT?
ANY DONE?
NO, THIS IS THE SECOND ONE.
15 MINUTES HAVE ELAPSED.
ALL RIGHT, IT'S JUST PAST THE 45-MINUTE MARK,
AND WE'RE GETTING DOWNSTREAM WITH OUR SECRET INGREDIENT--
CHUM SALMON--AS CHALLENGER CHEF ASHLEY CHRISTENSEN...
SO LET'S PULL THOSE IN, LIKE, MAYBE THREE MINUTES.
TACKLES IRON CHEF BOBBY FLAY.
THE HEAT IS ON HERE IN KITCHEN STADIUM.
THE COMPETITION WILL CONTINUE
WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
♪♪
HI, KIDS, WELCOME BACK TO KITCHEN STADIUM.
THIS IS "IRON CHEF AMERICA," BATTLE CHUM SALMON.
THE COMPETITORS--ON THIS SIDE, THE CHALLENGER CHEF CHRISTENSEN,
OVER ON THIS SIDE, IRON CHEF BOBBY FLAY.
LET'S GET YOU CAUGHT UP. NOW ON THE IRON CHEF'S SIDE,
TOMATILLOS HAVE BEEN ROASTED AND BLENDED INTO A SAUCE,
WHILE BLACK BEANS HAVE BEEN STEWED AND PURéED.
OVER ON THE CHALLENGER'S SIDE, SHE'S ALSO MADE A SAUCE
WITH THOSE SAUTéED VIDALIAS, POBLANOS, AND HEIRLOOMS
WHILE POBLANO PEPPERS HAVE BEEN ROASTED
AND ARE BEING PEELED.
SOME PRETTY FINE CULINARY MINDS, BUT NOT THE ONLY ONES
IN THE HOUSE. I SPEAK, OF COURSE, OF THE JUDGES.
AND TO INTRODUCE THEM, WE GO UP TO KEVIN BRAUCH. KEVIN.
THANK YOU, ALTON BROWN.
KONBANWA. GOOD EVENING, LADIES AND GENTLEMEN.
HERE COME OUR JUDGES.
OUR FIRST JUDGE CALLS HIMSELF "DR. CLAW."
HE'S THE FOUNDER OF AN UNDERGROUND LOBSTER SOCIETY.
HE HOSTS A RADIO SHOW
CALLED "CATCH IT, COOK IT, & EAT IT."
THIS IS...
UP NEXT, SHE IS PILING UP THE APPEARANCES
HERE IN KITCHEN STADIUM.
SHE'S CLOSING IN ON THE ALL-TIME RECORD
HELD BY JEFFREY STEINGARTEN.
HER LATEST FILM IS CALLED "THE COMPANY MEN."
HERE IS...
HER ARCHRIVAL IS SITTING RIGHT NEXT TO HER--
THE AUTHOR OF "THE MAN WHO ATE EVERYTHING."
YOU MAY NOT AGREE WITH HIM,
BUT NOBODY CAN DIS A DISH LIKE...
(Alton) THANK YOU VERY MUCH, KEVIN.
IRON CHEF BOBBY FLAY HAS ONE BY THE TAIL OVER ON HIS STATION,
JUST CLEANING THAT FILLET RIGHT OFF.
WE'LL HAVE TO WAIT AND SEE, OF COURSE,
WHAT HE DOES WITH THAT-- COULD BE ANYTHING.
OUR SOUTHERN CHALLENGER CLEANING NOW SOME CAROLINA SHRIMP,
JUST CUTTING THEM RIGHT DOWN THE BACK WITH SCISSORS
TO GET READY TO DEVEIN THEM.
INTERESTING TO SEE HOW SHE'LL PAIR THOSE WITH THE CHUM SALMON.
WHAT'S BURNIN'?
CHEF, YOU GOT A POT SMOKING THERE.
OH, MY GOD.
OH, CHRISTINE LOST TRACK OF HER PINOT REDUCTION.
DO YOU HAVE ANOTHER BOTTLE?
THERE'S ANOTHER BOTTLE.
YOU KNOW, WITH ALL THOSE POTS AND PANS,
IT IS EASY TO LOSE TRACK OF ONE. NO HARM, NO FOUL.
BEHIND YOU.
PLENTY OF TIME LEFT, REALLY.
ALL RIGHT, NOW PUTTING OUT FIRES AND THINKING ON YOUR FEET--
THAT, OF COURSE, IS PART OF THE CHALLENGE
IN KITCHEN STADIUM.
CAN'T BURN THIS. THIS IS ALL I HAVE LEFT.
OVER ON THE CHALLENGER'S SIDE,
JUAN CUTTING NOW THAT IMMACULATELY CLEAN SALMON SKIN
HE'S KNOCKED DOWN INTO REALLY JUST KIND OF 1/2-INCH STRIPS.
I'M REALLY, REALLY GLAD AND EXCITED
TO SEE WHAT THEY'RE GONNA DO WITH THAT.
KEVIN BRAUCH, HAVE YOU PICKED UP ANY INTEL DOWN ON THE FLOOR?
(Kevin) I'M LOOKING DOWN ON THE CHALLENGER'S SIDE.
UH, JUAN SORT OF JUST LET IT HANG
WITH THAT, AND THE SECRET INGREDIENT MIGHT MEET UP
IN SOME WAY, SHAPE, OR FORM IN THE DESSERT CATEGORY.
YOU SAW HOW PARTICULAR HE WAS WITH THAT SALMON SKIN.
I'M TELLING YOU RIGHT NOW, KEVIN BRAUCH,
IF THEY TURN ON THE ICE CREAM MACHINE, I'M LEAVING.
OKAY.
HEY, JUAN?
(Juan) YES, MA'AM.
SKIPPING ICE CREAM, OKAY?
HEARD.
CHRIS. YOU HAVE ALL THE NIçOISE STUFF HAPPENING?
(Christine) YES.
IRON CHEF FLAY USING SOME KIND OF ANGLED NEEDLE-NOSE PLIERS
TO REMOVE THOSE PINBONES IN ALL SALMON.
THEY'RE ACTUALLY REALLY STUCK DOWN INTO THAT MEAT,
AND THEY HAVE GOT TO BE FISHED OUT.
SO THE IRON CHEF IS BEING EXTREMELY CAREFUL
OF HOW HE DOES THAT.
ALL RIGHT, LET'S GO UP TO THE JUDGES' TABLE
AND LISTEN IN ON KEVIN BRAUCH,
WHO IS CURRENTLY TALKING WITH BEN SARGENT.
KEVIN, MAKE HIM TAKE OFF HIS HAT BEFORE HE EATS AT THE TABLE.
THIS IS THE CHAIRMAN'S HOUSE.
WE DON'T EAT WITH OUR HATS ON HERE.
MR. BROWN WOULD LIKE YOU
TO TAKE OFF YOUR HAT AT THE TABLE.
VERY RUDE OF ME. I WILL.
AT THE TABLE. ALL RIGHT. ALL RIGHT.
I WILL. I PROMISE.
DO YOU HAVE THE KNOWLEDGE TO TELL ME
WHAT CHUM SALMON ARE LIKE?
CHEFS KIND OF SHY AWAY FROM IT,
'CAUSE I GUESS IT'S A LITTLE LOWER IN FAT CONTENT.
AND, UH, YOU KNOW, IT'S A LOT HARDER TO COOK
WITH SOMETHING THAT ISN'T NATURALLY FATTY.
THANKS, BEN.
(chuckles) ALL RIGHT.
ALL RIGHT, CADY HUFFMAN, I'VE HEARD THERE MIGHT BE
SOME SORT OF QUASI-DESSERT.
THAT MAKES ME A LITTLE NERVOUS, A LITTLE NERVOUS.
ALL RIGHT.
YEAH, NOT BIG INTO THE SALMON DESSERTS, BUT...
WELL, WE'LL SEE, BUT I KNOW YOU CAN DO IT.
THIS IS KITCHEN STADIUM, YOU KNOW?
I KNOW, 'CAUSE YOU'RE SECOND IN LINE...
STUFF CAN HAPPEN.
THAT'S RIGHT.
TO THE MAN WHO'S EATEN CHUM SALMON BEFORE--
YES OR NO?
YES.
OF COURSE. WE'RE SEEING FROM THE IRON CHEF TODAY,
UM, HE'S DOING A SLOW-ROAST FISH.
I WONDER IF THAT'S THE BEST THING TO DO
WITH A PIECE OF MEAT OR SOMETHING WITH LESS FAT.
I GUESS IT IS.
I GUESS YOU'RE GONNA TELL US AT THE END OF THE BATTLE.
WE'LL CHECK IN WITH YOU LATER. RIGHT NOW, I GOTTA GET BACK
TO A.B. ON THE FLOOR. ALTON BROWN, BACK TO YOU.
THANK YOU VERY MUCH, KEVIN BRAUCH.
NOW OVER ON CHEF CHRISTENSEN'S SIDE,
THOSE CAROLINA SHRIMP WENT INTO A VINEGARY, PEPPERY,
HERBY BRAISING LIQUID.
THEY'LL JUST KIND OF POACH QUICKLY.
AND I-I'M THINKING SHE MIGHT PUT THOSE WITH THE TARTARE.
MAYBE. I DON'T KNOW.
BIG CUBES OF SALMON IN THE CHALLENGER'S KITCHEN.
THOSE CUBES NOW GOING INTO A VACUUM BAG,
UM, TO MARINATE WITH WHAT MY SPIES ARE TELLING ME
IS JUST A PINE-SMOKED OLIVE OIL. INTERESTING.
HARD TO GO WRONG WITH SMOKY FLAVORS AND SALMON,
THAT'S FOR SURE. ALL RIGHT, UH, LET ME SEE.
OVER ON THE IRON CHEF'S SIDE, NOW HE HAS BROKEN DOWN
THAT CHUM SALMON FILLET INTO WHAT WE CALL TRANCHES,
AND THEY'VE GONE ON TOP OF INDIVIDUAL LITTLE PLANKS,
LITTLE CEDAR BOARDS, SO HE'S GOING TO BE DOING
A RIFF ON THE TRADITIONAL PLANKING OF FISH.
ALL RIGHT, NOW CHECK THIS OUT. THIS IS INTERESTING.
WE'VE GOT KIND OF AN EN PAPILLOTE THING
COMING TOGETHER. HE'S NOW WRAPPING THOSE UP.
SO REALLY COMBINING TWO CLASSIC METHODS--
THE PLANKING OPERATION
AND EN PAPILLOTE, OR A POUCH-BAKING FORM
WHERE THE FOOD IS COOKED IN A FOLDED POUCH
OFTEN USING PARCHMENT PAPER, AS THE IRON CHEF HAS HERE.
NOW THE POUCH KIND OF LOCKS IN THE MOISTURE AND STEAMS THE FOOD
WITH THE FLAVORS, OF COURSE, WHATEVER'S INSIDE.
I HAVEN'T SEEN THE TWO METHODS COMBINED BEFORE--INTERESTING.
THE IRON CHEF REALLY WANTS TO LOCK IN
A LOT OF THAT CEDAR FLAVOR, I HAVE TO ASSUME.
OVER ON THE CHALLENGER'S SIDE, CHEF CHRISTENSEN NOW WORKING
WITH THAT RICOTTA MIXTURE.
SHE'S NOW RUNNING THAT THROUGH A TAMIS.
CHEF, WHAT KIND OF DOUGH ARE YOU MAKING?
IT'S JUST GONNA BE A LITTLE GNOCCHI DOUGH.
ALL RIGHT, THANKS.
UH, WAIT TO SEE WHAT SALMON APPLICATION GETS THE GNOCCHI.
ALL RIGHT, NOW THE TARTARE MIXTURE
OVER ON CHEF CHRISTENSEN'S SIDE--THEY'VE ADDED
SOME BRUNOISE OF JALAPEÑO AND SHALLOT TO THAT,
AND I THINK ALSO SOME ORANGE, LEMON, AND LIME JUICE.
CHEF, I GOT A LITTLE LOVE FOR YOU TO TASTE HERE.
OKAY.
A LITTLE SALT, A LITTLE MORE ACIDITY,
A LITTLE TOUCH MORE SHALLOT, AS WELL.
APPARENTLY, THAT NEEDS A LITTLE MORE LOVE.
ALL RIGHT, WE CAN SEE THE ROAST FISH OUT
OVER ON IRON CHEF FLAY'S SIDE.
NICE AND CRISPY.
OOH, THAT LOOKS TASTY.
UH, THE SKIN IS PERFECT. RENEE'S WORK PAID OFF.
NOW SHE'S WORKING ON A CHUM FILLET
AND BEING A LOT LESS FUSSY THAN THE IRON CHEF WAS
ABOUT THE DEBONING PROCESS.
SHE'S EITHER BEHIND
OR JUST NOT REALLY WORRIED ABOUT PRESENTATION.
EITHER WAY, SHE'S QUITE THE SURGEON.
LOOK AT THOSE BONES JUST FLY OUT--WHIP, WHIP.
30 MINUTES HAVE ELAPSED.
LOOK AT THIS.
WE HAVE BEEN REELED HALFWAY IN.
LESS THAN 30 MINUTES ARE LEFT IN KITCHEN STADIUM,
BUT THERE IS STILL A GREAT DEAL OF COOKING LEFT TO BE ACHIEVED.
OUR SECRET INGREDIENT-- CHUM SALMON.
OUR CHALLENGER CHEF ASHLEY CHRISTENSEN
BAITING, OF COURSE, IRON CHEF BOBBY FLAY.
THE COOKING CONTINUES
AS THE COMPETITION REACHES A BOILING POINT
ON "IRON CHEF AMERICA." WE'LL BE BACK IN A MOMENT.
♪♪
♪♪
HI, KIDS, WELCOME BACK TO THE HOUSE THE CHAIRMAN BUILT.
WE HAVE BATTLE CHUM SALMON RAGING ON
BETWEEN THE CHALLENGER CHEF CHRISTENSEN...
THANKS, BOSS.
AND IRON CHEF BOBBY FLAY, OF COURSE.
FINE, FINE, FINE.
NOT TOO FINE.
ALL RIGHT, LET'S GET YOU CAUGHT UP.
OVER ON THE IRON CHEF'S SIDE OF THE PLANET,
POTATOES HAVE GOTTEN A VERY SMALL DICE
WHILE LARDONS HAVE BEEN CUT FROM THE SLAB.
AND SLICED BACON--THOSE ARE RENDERING IN SEPARATE PANS NOW.
OVER ON THE CHALLENGER'S SIDE OF THE UNIVERSE,
THE MARINATED SALMON CUBES ARE POACHING
IN THE IMMERSION CIRCULATOR,
WHILE A BUNCH OF BELL PEPPERS HAVE BEEN JULIENNED
ALONG WITH FENNEL. LET'S GET BACK TO IT.
MATT, JUST DON'T DO TOO MUCH, OKAY?
OKAY, YES, CHEF.
(Kevin) EVERY TIME I WALK IN HERE TO TALK TO YOU,
YOU WALK AWAY FROM ME, CHEF.
THAT'S NOT THE WAY TO PLAY THE GAME HERE.
THAT'S NOT A COINCIDENCE.
I'VE GOT, UH, BIGGER FISH TO FRY, AS THEY SAY.
OH, VERY NICE. ARE WE GONNA SEE A FUNNY DESSERT OR NOT
WITH THIS SECRET INGREDIENT?
MAYBE SO. MAYBE SO.
MAYBE SO? I LOVE THE SMILE, CHEF.
CHEF CHRISTENSEN'S BEING
A LITTLE CAGEY ABOUT THAT DESSERT,
AND I'M GLAD I'M NOT A JUDGE AT THAT TABLE, THAT'S FOR SURE.
HOW'S IT PLAYING FOR YOU SO FAR? ARE YOU...
I'M GONNA COOK SOME OF IT REALLY SLOWLY,
LIKE 250 DEGREES...
YEAH.
SO WHATEVER FAT IS IN THE SALMON ACTUALLY COMES OUT
AND ACTUALLY HELPS COOK ITSELF.
THERE IS A LOT OF SLOW COOKING TODAY,
AND I'M STILL TRYING TO FIGURE OUT
WHAT MOST OF THESE DISHES ARE ACTUALLY GONNA BE.
UH, LET'S SEE, OVER ON THE IRON CHEF'S SIDE,
RENEE'S BUILDING HERSELF A SMOKER.
ONE OF OUR CHEFS WAS BOUND TO HOT-SMOKE THIS SALMON.
CHUM IS A FANTASTIC SMOKING FISH.
WHERE ARE THE POTATOES?
I GAVE 'EM TO YOU. THEY'RE RIGHT THERE.
THEY'RE RIGHT WHERE?
LOOK.
YOU KNOW, SOMETIMES YOU GET SO BUSY HERE IN KITCHEN STADIUM,
YOU JUST CAN'T SEE
WHAT IS LITERALLY RIGHT IN FRONT OF YOUR FACE.
AND IT CAN HAPPEN TO ANYONE,
INCLUDING, OF COURSE, AN IRON CHEF.
THOSE POTATO CUBES THAT IRON CHEF FLAY IS COOKING--
NOW HE POURED OFF SOME OF THE BACON FAT INTO THOSE,
SO HE IS BASICALLY FRYING THOSE ALMOST HASH-STYLE.
I HAVE THE BACON FOR THIS.
OH, WELL,
I WAS SUPPOSED TO DO BACON. THAT WAS ONE OF MY THINGS.
WHAT'S HAPPENING WITH THIS ORANGE JUICE?
THAT'S SWEET-AND-SOUR ORANGE SAUCE.
I'M--I GOT IT RIGHT HERE, BABE.
WHAT ARE YOU TALKING ABOUT, BOBBY?
WHAT?
OKAY. TURN IT OFF.
YOU'RE KILLING ME OVER HERE.
THEY BETTER GET THEIR WORK ORDERS STRAIGHTENED OUT.
THERE'S JUST NOT ENOUGH TIME
TO MAKE, YOU KNOW, EVERYTHING TWICE.
SO WHERE'S THE TAR-- UH, CARPACCIO?
CARPACCIO?
YEAH.
OH, (bleep).
GRACIOUS, THE STRESS IS SINKING IN
ON BOTH SIDES OF KITCHEN STADIUM.
MATT, DO YOU HAVE ANY FISH LEFT?
(Matt) FISH?
YEAH. WHERE?
IT'S IN THE COOLER, MAN.
WE ARE WAY TOO FAR DOWNSTREAM FOR ANY MORE MISTAKES.
IN 20 MINUTES, YOU HAVE TO BE READY.
(groans)
THE IRON CHEF HAS BROKEN DOWN ANOTHER FILLET
IN SMALLER PIECES.
WE CAN SEE THAT THE SALMON PIECES HAVE, UH,
HAVE BEEN PLACED DOWN INTO THE CAZUELAS.
IRON CHEF WRAPPING THOSE INSTEAD OF USING A LID.
HE'S JUST USING PARCHMENT PAPER,
SO THOSE ARE GOING TO STEAM PARTIALLY
JUST LIKE THE CEDAR-PLANKED SALMON HE WRAPPED EARLIER.
CHEF FLAY SEEMS TO LIKE THIS PROCESS.
ON THE CHALLENGER'S SIDE, JUAN'S BACK TO CUTTING UP FISH.
NOW HE'S GOT SEVERAL CRYOVAC BAGS
THAT HE IS PACKING WITH VERY SMALL PIECES OF SALMON.
THAT MUST BE THE CARPACCIO THAT HE FORGOT.
HOW YOU DOIN', BOSS?
(Juan) GOOD. YOU?
GOOD. THANK YOU.
THOSE NOW AT THE VACUUM SEALER.
WE WILL KEEP AN EAR OUT,
BECAUSE THOSE ARE GONNA GET POUNDED ANY DAY NOW.
ALL RIGHT, THAT GNOCCHI THAT CHEF CHRISTENSEN'S PUT TOGETHER
WITH THE FRESH RICOTTA NOW BEING PIPED INTO BOILING WATER,
KIND OF WIGGLING AROUND IN THE PAN THERE.
STILL NO IDEA HOW THAT WILL BE PLATED, OF COURSE.
IRON CHEF BOBBY FLAY HAS SALMON SKIN OUT ON HIS BOARD
THAT HE'S BEING KIND OF FUSSY WITH,
CUTTING THAT INTO THIN STRIPS. MAYBE HE'S GONNA FRY THAT.
20 MINUTES TO GO.
20 MINUTES REMAINING IN KITCHEN STADIUM.
I'M REALLY INTRIGUED BY THE BATTER
THAT I'M WATCHING JUAN BRINGING TOGETHER.
THEY'VE HINTED AT A DESSERT OVER ON THAT SIDE
FEATURING SALMON SKIN.
WE HAD A BOWL OF PROSECCO AND BUTTER
AND ANOTHER BOWL OF THAT 00 FLOUR,
AND HE'S PUT THEM TOGETHER NOW.
THAT STILL DOESN'T HELP ME A LOT.
AND THERE, WE CAN ALSO SEE THE EGG WHITES BEAT--
WHAT WOULD YOU DO WITH SALMON SKIN AND EGG WHITE?
A MERINGUE? SALMON SKIN MERINGUE DOES NOT SOUND
LIKE GOOD EATS TO ME.
I HAVE NO STINKING IDEA WHAT THAT MAN IS UP TO.
THIS IS A BEIGNET.
ALL RIGHT, BEIGNETS-- BOTH SOUTHERN AND FRENCH,
RIGHT UP CHEF CHRISTENSEN'S ALLEY.
I SHOULD'VE SEEN THAT COMING.
I HAVE NEVER SEEN THEM WITH SALMON SKIN, THOUGH.
"OOH LA LA," INDEED.
JUAN, I NEED MERINGUE PRETTY SOON, OKAY?
YES, MA'AM.
SO THAT'S TWO BATTERS-- ONE BEIGNET, ONE MERINGUE.
THAT MAKES SENSE NOW, SORT OF, KIND OF.
LET'S SEE, OVER ON THE IRON CHEF'S SIDE,
THE FILLET RENEE WAS WORKING ON EARLIER
GOING IN FOR A BIT OF HICKORY SMOKE.
SO I DO KNOW A LITTLE BIT OF WHAT IRON CHEF FLAY IS UP TO.
THERE'S ALSO THAT CEDAR-PLANK CHUM,
THE SLOW-ROASTED SALMON IN A CAZUELA,
A WHOLE-ROASTED SALMON.
AND I WOULD WAGER MY WARDROBE THAT WE'RE ALSO GOING TO SEE
THE IRON CHEF GRILL CHUM SALMON BEFORE THIS BATTLE IS DONE.
AH, HEAR THAT POUNDING?
THAT'S CHEF CHRISTENSEN'S CARPACCIO, OF COURSE.
SHE'S GONNA BEAT THAT CHUM LIKE IT OWES HER SOME MONEY
TILL IT'S NICE AND THIN.
YEP, THAT'S HOW IT'S DONE, KIDS.
HOW MUCH TIME IS LEFT?
15 MINUTES TO GO.
THERE ARE ONLY 15 MINUTES TO GO, AND THIS IS NOT GOING TO BE
ONE OF THOSE BATTLES THAT WE JUST COAST TO THE ENDING,
BECAUSE THERE'S WAY TOO MUCH COOKING STILL HAPPENING
AS CHALLENGER CHEF ASHLEY CHRISTENSEN
TRIES TO SINK IRON CHEF BOBBY FLAY
WITH OUR SECRET INGREDIENT-- CHUM SALMON.
WHOSE CUISINE WILL REIGN SUPREME TODAY IN KITCHEN STADIUM?
THERE'S ONLY ONE WAY TO FIND OUT.
"IRON CHEF AMERICA" WILL RETURN.
♪♪
♪♪
HI, KIDS, WELCOME BACK TO KITCHEN STADIUM.
"IRON CHEF AMERICA," BATTLE CHUM SALMON RAGING ON
BETWEEN OUR CHALLENGER CHEF CHRISTENSEN...
GOT MY MERINGUE READY?
(Juan) YES, MA'AM.
AND, OF COURSE, IRON CHEF BOBBY FLAY.
WE GOTTA START THINKING ABOUT GETTING THIS THING DONE, OKAY?
YEP.
ALL RIGHT, LET'S GET CAUGHT UP. ON THE IRON CHEF'S SIDE,
PLANTAINS HAVE BEEN QUARTERED,
AND A DIJON-SHERRY VINAIGRETTE HAS BEEN BROUGHT TOGETHER.
ON THE CHALLENGER'S SIDE, A TOMATO SOUP
WITH HEIRLOOMS, SEA SALT, AND OLIVE OIL HAS BEEN MADE
AND A SOUS VIDE CHUM SALMON AND POTATO MIXTURE
HAS BEEN CONCOCTED.
WE ARE MOVING INTO THE FINAL PHASE OF THE BATTLE,
SO LET'S GET BACK TO IT.
ALL RIGHT, WE'VE GOT A FLAMBé ACTION HAPPENING
OVER ON THE IRON CHEF'S SIDE OF THE PLANET.
I THINK THAT IT'S PROBABLY JUST SOME RUM,
AND THEN HE ADDED A LITTLE SYRUP TO THAT.
OF COURSE, THE PLANTAINS WOULD BE GOING IN THERE--MAKES SENSE.
THOSE TROPICAL FLAVORS
MUST BE FOR THE WHOLE-ROASTED CHUM SALMON
THAT HE CALLED CUBAN STYLE.
LOOK AT WHAT CHEF CHRISTENSEN'S DOING.
IT'S JUST A POBLANO
FILLED WITH THE SOUS VIDE POTATO AND SALMON MIXTURE
AND THEN COVERED IN THIS SEASONED MERINGUE.
SHE'S COMBINED THE TECHNOLOGY OF A CHILE RELLENO
AND A FUNNEL CAKE WITH SALMON.
I HAVE NOT SEEN THAT BEFORE IN KITCHEN STADIUM.
(Christine) CREAM JUST WENT OVER.
ALL RIGHT, FINE.
NOW THAT MIXTURE THAT IRON CHEF FLAY IS WORKING WITH--
UH, POTATO AND BACON.
NOW HE ADDED SOME CREAM TO THAT,
AND NOW DUNGENESS CRAB PIECES HAVE BEEN ADDED TO THAT.
HE'S DOING A RIFF ON A CHOWDER-- VERY INTERESTING.
SO LET'S SEE, SOUS-CHEF RENEE PREPPING GREEN TOMATOES.
ONLY ONE THING YOU CAN DO WITH THOSE, OF COURSE,
AND THAT'S FRY 'EM!
CHEF CHRISTENSEN NOW PLATING.
HER FIRST BOWL GETTING THE TARTARE,
GETTING SOME OF THAT SHRIMP AND WRAPPED IN AVOCADO.
THAT'S BEING SERVED WITH THAT TOMATO SOUP,
AND THAT IS ONE COLORFUL DISH, TO BE CERTAIN.
IRON CHEF BOBBY FLAY, ON HIS SIDE,
GINGERLY MOVING OFF SOME OF THAT WHOLE FISH.
I GOTTA TELL YOU, MOVING THAT IS NOT AN EASY JOB,
BECAUSE IT'S DONENESS IS SO PERFECT,
AND IT'S GETTING HIT WITH WHAT THEY CALL
THE SOUR ORANGE SAUCE-- KIND OF CARIBBEAN.
LOOKS LIKE RENEE'S HICKORY-SMOKED CHUM SALMON
IS COMING OUT OF THE SMOKER NOW.
CHUM IS ABSOLUTELY--IT'S LIKE THE BEST SMOKING FISH.
THAT'S GONNA BE GOOD.
(Bobby) IS THERE-- IS THERE HONEY IN THERE?
NOT YET.
ALL RIGHT. GET--COME ON.
IT'S RIGHT HERE.
SOUNDS LIKE THE IRON CHEF'S JUST NOT TOO HAPPY
WITH CHRISTINE'S SECOND ATTEMPT AT HER PINOT NOIR SAUCE.
IT'S GONNA BURN. WE GOTTA COOK, BABE.
SOME COOKING IS JUST CURSED, IT SEEMS.
BEIGNETS COMING TOGETHER ON THE CHALLENGER'S SIDE.
NOW WE CAN FINALLY SEE THE SALMON SKIN PIECES
IN JUAN'S BOWL.
YOU KNOW, THE BATTER LOOKS, I MEAN, THIN TO ME.
MAYBE HE FORGOT SOMETHING.
THAT DOESN'T WORK, DUDE.
ARE YOU KIDDING ME?
AS I SUSPECTED, IT'S JUST FALLING APART IN THE FRYER.
JUAN RETREATED TO HIS STATION
TO ADD SOME OF THE WHIPPED EGG WHITES,
GOING INTO THE EGGY PART OF THAT BATTER.
HOPEFULLY, THAT WILL TIGHTEN THAT MIXTURE UP FOR HIM.
THE IRON CHEF'S CAZUELA OUT, AWAITING FINISHING TOUCHES.
AND I CAN KEEP MY CLOTHES ON,
BECAUSE IRON CHEF FLAY, MASTER OF THE GRILL,
GRILLING FISH.
THIS FISH DOES NOT WANT TO BE COOKED A REALLY LONG TIME,
EXCEPT FOR THE LITTLE ROAST PIECES.
(Ashley) COMING THROUGH. EXCUSE ME.
EXCUSE ME.
ALL RIGHT, BACK ON CHEF CHRISTENSEN'S SIDE,
NOW SHE'S GOT A PIECE OF CHUM SALMON IN A SKILLET
WITH SOME OIL AND THYME.
SO ALL OF HER CHUM SALMON APPLICATIONS
ARE FINALLY ACCOUNTED FOR.
LET'S SEE, THE POACHED SALMON CHILE RELLENO,
THE TARTARE, THE SALMON SKIN BEIGNET,
AND THE CARPACCIO SHE'S PLATING WITH THE JULIENNE VEGGIES
AND A MANGO VINAIGRETTE CRèME FRAîCHE...
OOH, CAVIAR, CAVIAR.
AND CAVIAR.
SMOKED STEELHEAD ROE, I BELIEVE.
FIVE MINUTES TO GO.
ALL RIGHT, LOOKS LIKE THE IRON CHEF'S CHOWDER
HAS HIT THE BOWL,
AND HIS CEDAR-PLANKED SALMON IS GOING WITH THAT.
INTERESTING FLAVOR COMBINATION, BUT IT MAKES SENSE--
THE FAT, THE SMOKE.
RENEE IS FRYING UP THE GREEN TOMATOES.
IT'LL BE INTERESTING TO SEE WHERE THOSE END UP--DON'T KNOW.
WHERE'S THE SAUCE FOR THE, UH, FOR THE SALMON?
BLACK BEANS? SORRY.
WHAT SALMON? WHICH SALMON?
THE VINAIGRETTE.
OKAY, THE SPANISH ONE?
THE SPANISH ONE IS RIGHT THERE.
(Alton) ALL RIGHT, WELL, SPANISH SHERRY VINAIGRETTE
GOES WITH THE SPANISH CAZUELA CHUM SALMON DISH.
FOUR MINUTES REMAINING IN THE BATTLE,
AND EVERYTHING HAS GOT TO BE DOWN.
I'M LOOKING OVER THE CHALLENGER'S SIDE.
WE'VE GOT THIS CHILE RELLENO
SITTING ON THE CHARRED TOMATO SAUCE, AND IT LOOKS GOOD,
DARN GOOD. SHE SHOULD PATENT THAT DISH, PERHAPS.
(Kevin) BEIGNETS ARE OUT OF THE DEEP-FRYER
ON THE CHALLENGER'S SIDE.
(Juan) BEIGNETS OUT.
ALL RIGHT, THEY MUST BE FOLLOWING
THE GRILLED PINEAPPLE SLICES THAT JUST HIT THE PLATE, I BET.
CHEF CHRISTENSEN PLATING VERY QUICKLY.
HER GNOCCHI IS GOING DOWN NEXT TO THE PINK-EYED PEAS,
AND SHE'S GOT HER PAN-ROASTED SALMON
GOING WITH THAT DISH.
NOW WE CAN SEE IRON CHEF FLAY PLATING A FRIED GREEN TOMATO.
THAT'S GETTING ANOTHER VINAIGRETTE
THAT CHRISTINE WHIPPED UP AND JUST A SCHMEAR OF FRESH RICOTTA.
WHERE'S SKIN TO FRY? CAN YOU TELL ME--
OH, YEAH, YEAH, YEAH, YEAH, YEAH, YEAH.
TELL ME. JUST GIVE IT TO ME.
IT'S IN THE REFRIGERATOR.
VERY THIN BATTER, OKAY?
YES!
AND CRISP IT UP. HURRY UP.
WHERE IN THE FRIDGE?
COME ON!
NEXT TO THE MILK.
(chuckles)
(chuckles) IT'S RIGHT HERE.
HOW MUCH TIME IS LEFT?
TWO MINUTES REMAINING.
(Kevin) WOW, TENSION CITY HERE.
I LOVE IT WHEN WE DON'T HAVE AN EASY FINISH, KEVIN BRAUCH.
SOME OF THE HICKORY-SMOKED SALMON NOW GOING DOWN--
SMOKED SALMON AND FRIED GREEN TOMATOES--
SOUNDS GOOD TO ME.
PLATING HAPPENING FAST AND FURIOUS
ALL OVER KITCHEN STADIUM.
OVER ON THE CHALLENGER'S SIDE, SHE'S GOT HER CARPACCIO DOWN.
SHE'S GOT HER TARTARE DOWN. THEY LOOK VERY NICE.
CHILE RELLENO IS DOWN.
UM, I THINK THAT PLATE'S FINISHED.
NOW RIGHT AT THIS VERY MOMENT, BOBBY IS PLATING
THAT GRILLED PIECE OF CHUM SALMON
ON TOP OF HIS BLACK BEAN SAUCE,
AND THE TOMATILLO SAUCE IS GOING RIGHT ON TOP.
I NEED MICROGREENS, MICRO CILANTRO.
(Renee) RIGHT THERE. RIGHT THERE. ALL LINED UP--
BASIL, CILANTRO, ARUGULA, BULL'S BLOOD.
ONE MINUTE TO GO.
ON THE CHALLENGER'S SIDE,
FROG LEGS GOING WITH THE PAN-ROASTED SALMON--
INTERESTING COMBINATION OF PROTEINS.
SHE'S ALSO GOT THE SHRIMP AND TARTARE,
SO SHE OBVIOUSLY LIKES TO MIX AND MATCH A LITTLE BIT.
THE BEIGNETS ARE DOWN AND GETTING A HONEY SAUCE.
THEY DO LOOK GOOD.
UH, YOU'D NEVER KNOW WHAT WAS LURKING INSIDE.
FRIED SKIN COMING OUT OF THE FRYER
OVER ON THE IRON CHEF'S SIDE.
"B.," CRISPY SKIN.
RIGHT HERE.
IS IT CRISPY?
YES.
WHERE IS IT? OH, NICE.
(Christine) RIGHT THERE. RIGHT HERE.
I GOT IT. I GOT IT.
FIVE DOWN FOR THE IRON CHEF, BUT HE'S NOT DONE.
THEY'RE LIKE A MARRIED COUPLE.
LET'S TAKE A LOOK AT THE DISHES--
CHUM SALMON CAZUELA,
THE SMOKED SALMON ON THE FRIED GREEN TOMATO,
THE GRILLED SALMON WITH THE BLACK BEAN SAUCE,
OH, THE CEDAR-PLANKED SALMON WITH THE CHOWDER,
AND THAT WHOLE-ROASTED SALMON
THAT'S NOW GETTING THE PLANTAINS.
COOK, CHEFS, COOK. GO, GO, GO, GO, GO.
WHERE'S THE CRISPY SKIN? GIVE ME--
RIGHT THERE.
DO YOU HAVE PINOT SAUCE?
WHERE IS IT?
RIGHT HERE. RIGHT HERE! RIGHT HERE. RIGHT HERE.
GIVE IT TO ME.
TEN SECONDS.
TEN, NINE...
OKAY, CHILL.
EIGHT, SEVEN, SIX...
FIVE SECONDS.
FIVE, FOUR...
THREE, TWO, ONE.
THREE, TWO, ONE.
(buzzer)
BATTLE CHUM SALMON IS HISTORY IN KITCHEN STADIUM.
(cheers and applause)
PUT IT DOWN AND WALK AWAY.
OH, YEAH.
WELL, THE KITCHEN MAY SEEM CALM,
BUT BELIEVE ME, THERE'S A LAYER OF TENSION ON EVERYTHING.
WHY? BECAUSE JUDGMENT IS NOW UPON US HERE IN KITCHEN STADIUM.
AND TO EXPLAIN EXACTLY, PRECISELY HOW THAT WORKS,
WE'RE GONNA GO UP TO KEVIN BRAUCH. KEVIN.
THANK YOU, ALTON BROWN. OKAY, EVERYONE,
THIS IS HOW IT WORKS ON "IRON CHEF AMERICA."
EACH JUDGE CAN AWARD A CHEF UP TO 20 POINTS.
WE HAVE 10 POINTS POSSIBLE FOR TASTE,
ANOTHER 5 POINTS FOR PLATING DESIGN,
HOW OUR CHEFS HAVE LAID OUT THEIR FOOD
FOR PRESENTATION TO OUR FINE JUDGES,
AND FINALLY, AS MANY AS 5 POINTS FOR THEIR ORIGINALITY
IN THE USE OF TODAY'S SECRET THEME INGREDIENT.
AND MAY THE BEST CHEF PREVAIL.
NICELY DONE, KEVIN. ALL RIGHT, KIDS, LET'S HEAD UP
TO THE CHAIRMAN'S TABLE AND GET THE JUDGING UNDER WAY.
CHEF CHRISTENSEN.
HELLO.
PLEASE TELL US YOUR THEME FOR TODAY'S MEAL.
CERTAINLY.
CELEBRATING OUR THEME INGREDIENT,
JUST SHOWCASING TECHNIQUES
THAT WE CELEBRATE AT THE RESTAURANT,
LOCAL PRODUCE AND OFFERINGS IN OUR AREA.
PLEASE TAKE US THROUGH YOUR FIRST COURSE.
THE FIRST COURSE IS A CARPACCIO OF CHUM SALMON,
OF COURSE POUNDED NICE AND THIN,
SERVED WITH CRèME FRAîCHE, SOME SMOKED STEELHEAD ROE.
I HOPE YOU ENJOY.
SO FAR, I HAVEN'T FOUND A BITE THAT I DON'T LIKE.
EXCELLENT.
THIS WAS THE PIECE THAT I SAW YOU BEATING UP,
AND I THINK THAT WAS A REALLY GREAT MOVE,
BECAUSE IT IS VERY, VERY SOFT. IT'S NICE.
THANK YOU.
(Jeffrey) I AGREE WITH ALL THAT. IT'S A GREAT THING
THAT YOU PUT ON THE SALTY EGGS AND THE CRèME FRAîCHE.
YES.
I MEAN, THEY WERE JUST SO PERFECT.
EXCELLENT.
THANK YOU, CHEF. NEXT COURSE, PLEASE.
YES, SIR. THANK YOU
CHEF.
CHUM SALMON IS WELL-KNOWN FOR BEING USED IN SALMON CAKES.
THIS IS OUR PLAY ON THAT. THE SALMON HAS BEEN POACHED
WITH A LITTLE BIT OF SMOKED OLIVE OIL.
IT'S THEN FILLED INTO ROASTED POBLANO PEPPERS
THAT ARE FOLDED INTO AN EGG WHITE MERINGUE.
(Ben) WHOA.
THE SAUCE IS A PURéE
OF CHARRED HEIRLOOM TOMATO,
POBLANO PEPPER, VIDALIA ONION.
I FIND IT COMFORTING.
IT'S GOT A SORT OF RUSTIC COMFORT FOOD ELEMENT TO IT.
I LIKE IT.
THANK YOU.
THESE SAUCES ARE JUST DELICIOUS.
THANK YOU.
I LOVE THE CONSTRUCTION OF IT, THE CONCEPT OF IT.
YOU REALLY STILL GET THE NICE TASTE OF THE POBLANO IN THERE.
UNFORTUNATELY, THE SALMON DOESN'T LIVE UP
TO WHAT IT PROMISES WITH THAT SAUCE.
SO TRUE.
YOU GUYS ARE AGREEING OVER THERE.
OH, MY GOSH.
THANK YOU, CHEF. NEXT COURSE, PLEASE.
THANK YOU. SURE.
CHEF.
THIS IS A SALMON TARTARE.
IT'S SERVED WITH POACHED CAROLINA SHRIMP ON TOP.
IT'S WRAPPED IN A LITTLE BIT OF AVOCADO.
THE LIQUID BASE, IT'S A CHILLED HEIRLOOM TOMATO SOUP.
(Cady) IT'S REALLY PRETTY.
(Ben) VERY PRETTY.
I LIKE THE DISH AS A WHOLE, AND I REALLY LIKE THE SOUP.
THESE SHRIMP ARE JUST DELICIOUS...
THEY ARE DELICIOUS.
I LOVE THE SHRIMP.
BUT OVERALL, I DON'T LOVE THE TARTARE.
(Ben) IT DIDN'T POP. THERE WAS NO SENSE OF, LIKE,
"THAT'S THE SECRET INGREDIENT."
MM-HMM.
MAYBE JUST SERVED SEPARATELY
WOULD MAKE MORE SENSE.
THANK YOU, CHEF. NEXT COURSE, PLEASE.
THANK YOU.
CHEF.
THIS IS A BROWN BUTTER-ROASTED SALMON.
IT'S SERVED OVER A SHEEP'S MILK RICOTTA GNOCCHI.
BEHIND THAT-- PINK-EYED PEAS
COOKED A LITTLE BIT AL DENTE AND SAUTéED.
AND ON TOP IS A POACHED FRESH FROG LEG.
THEY'RE DELICIOUS.
(Ashley) THANK YOU.
IT'S GONNA SOUND STRANGE,
BUT I FEEL LIKE
THE FROG TASTES TOO SIMILAR TO THE SALMON.
MM-HMM.
THEY'RE NOT DIFFERENT ENOUGH, I THINK,
TO BE PUTTING THEM ONE ON TOP OF THE OTHER.
(Cady) THE SALMON DID NOT MATCH WITH ALL OF THE ELEMENTS FOR ME.
IT DIDN'T HAVE ANY PERSONALITY ON ITS OWN, NOT MUCH FLAVOR.
IF THIS SALMON IS A LOW-FAT SALMON,
THEN IT WOULD BE ALSO A LOW-FLAVOR SALMON.
SO HERE, WE HAVE A FISH THAT WAS HARD TO COOK WELL...
SURE.
AND I'M WAITING FOR A BATTLE
IN WHICH THERE'S SOMETHING EASY TO COOK AND DELICIOUS.
(laughs)
(chuckles) EXACTLY.
THANK YOU, CHEF. NEXT COURSE, PLEASE.
THANK YOU. THANK YOU.
CHEF.
SO THIS IS OUR FINAL COURSE.
WE WANTED TO STEP OUTSIDE OF THE BOX
AND TRY A SALMON DESSERT.
THIS IS MADE FROM THE SKIN OF THE SALMON.
IT'S A SALMON SKIN BEIGNET.
IT'S DELICIOUS. I LOVE THE PINEAPPLE, THE HONEY,
BEIGNET.
AS A DISH UNTO ITSELF,
IT'S AWESOME. I LOVE IT.
EXCELLENT.
IF SALMON IS WHAT WE'RE HERE TO TALK ABOUT,
MAYBE YOU COULD HAVE PUSHED IT A LITTLE BIT FURTHER,
SO WE WOULD HAVE GOTTEN JUST A LITTLE MORE
OF THAT SKIN FLAVOR.
I WANTED IT TO BE, LIKE, A SUCCESSFUL DESSERT COURSE
THAT YOU WOULD ACTUALLY EAT FOR DESSERT.
I'M IMPRESSED
THAT YOU WERE ABLE TO PULL THIS OFF.
EXCELLENT. THANK YOU.
CHEF CHRISTENSEN...
THANK YOU, SIR.
THANK YOU FOR AN EXCELLENT MEAL.
THANK YOU VERY MUCH.
(cheering)
(Alton) IRON CHEF FLAY SERVES UP HIS OFFERINGS
WHEN "IRON CHEF AMERICA" CONTINUES.
♪♪
♪♪
HI, FOOD FANS, WELCOME BACK TO KITCHEN STADIUM.
THIS IS "IRON CHEF AMERICA."
TODAY'S BATTLE HAS BEEN CHUM SALMON.
OUR CHALLENGER CHEF CHRISTENSEN
HAS OFFERED UP FIVE DISHES OF CHUM SALMON TO OUR JUDGES,
AND NOW IT'S IRON CHEF BOBBY FLAY'S TURN
TO SEE IF HE CAN REEL IN OUR JUDGES
WITH HIS TASTY OFFERINGS.
IRON CHEF FLAY,
DID YOU FIND THIS INGREDIENT PARTICULARLY CHALLENGING?
WE MADE IT CHALLENGING ON OUR OWN.
WE TRIED A LOT OF DIFFERENT TECHNIQUES
AND HAD A COUPLE OF THINGS NOT GO OUR WAY.
LUCKILY, WE RECOVERED AND GOT EVERYTHING DONE.
EXCELLENT. PLEASE TAKE US THROUGH THIS FIRST COURSE.
THE FIRST COURSE IS SALMON
THAT I COOKED VERY SLOWLY.
THIS SALMON SEEMS TO HAVE LESS FAT IN IT
THAN SALMON THAT I'M USED TO, SO I WAS CONCERNED
ABOUT IT ACTUALLY BEING A LITTLE BIT DRY.
THIS LITTLE PIECE OF SALMON HERE I COOKED FOR ABOUT 30 MINUTES
IN A 240-DEGREE OVEN.
WHATEVER FAT WAS IN IT ACTUALLY CAME OUT
AND COOKED ITSELF FROM THE INSIDE OUT.
I CAN'T EAT THIS.
WHY IS THAT?
IT'S JUST-- IT'S HORRIBLE.
(Cady laughs)
PEOPLE SHOULD KNOW THAT THEY HAD A THROWDOWN
ON ONE OF BOBBY'S SHOWS,
AND THAT UNFORTUNATELY, BOBBY WIPED THE FLOOR WITH BEN.
ACTUALLY-- THAT'S ACTUALLY--
I THINK BEN GOT ROBBED THAT DAY, BUT...
SO HE'S--
SO HE SHOULD RECUSE HIMSELF.
(Cady laughs)
NO, THE COOKING PROCESS ON THE SALMON WORKED.
IT'S REALLY TENDER. IT'S NICE.
THANK YOU.
I THINK IT IS A TOUGH SALMON TO COOK WITH.
IT DOES NOT HAVE A REALLY STRONG FLAVOR TO IT,
AND THE FLAVORS YOU HAVE ADDED ARE HELPING IT COME TO LIFE.
BUT, IN FACT, YOU CAN TASTE IT AS SALMON.
YEAH, YOU CAN TASTE IT AS SALMON.
MAYBE THE SLOW-ROASTING HELPED.
YEAH.
THANK YOU, IRON CHEF. NEXT COURSE, PLEASE.
IRON CHEF.
OKAY, THE NEXT COURSE IS A FRIED GREEN TOMATO SALAD
WITH HOT-SMOKED SALMON.
THE SALMON IS HOT-SMOKED OVER HICKORY WOOD.
WELL, I LOVE THE SALMON ON THIS DISH,
BECAUSE IT WAS SMOKED.
YEAH.
THAT ADDED A FLAVOR THAT WE HAVEN'T HAD BEFORE.
YEAH.
AND YOU DIDN'T SMOKE IT SO LONG
THAT IT--THAT IT HARDENED THE TEXTURE.
RIGHT. IT'S VERY LIGHT.
YOU'VE DEFINITELY GOTTEN A WAY TO COAX SOME FLAVOR OUT OF IT.
WOULD YOU LIKE TO REPEAT EVERYTHING I SAY
WORD-FOR-WORD, OR WHAT?
WELL, YOU'RE SO SMART,
WHY WOULDN'T I JUST REPEAT EVERYTHING YOU SAY?
I THINK THE COMBINATION OF IT IS REALLY EXCELLENT.
(Ben) FRIED GREEN TOMATO
IS ALWAYS A WINNER WITH ME.
THANK YOU, IRON CHEF. NEXT COURSE, PLEASE.
IRON CHEF.
OKAY, THE NEXT DISH IS A GRILLED SALMON.
THERE'S A SAUCE MADE WITH BLACK BEANS,
AND THEN THERE'S A ROASTED TOMATILLO SAUCE
TO GO ALONG WITH IT, AS WELL.
I DON'T WANT TO GIVE YOU A SWELLED HEAD,
BUT THIS IS ACTUALLY EDIBLE.
BETWEEN YOU AND BEN,
I DON'T KNOW WHAT I'M GONNA DO WITH MYSELF AFTER THIS.
(laughter)
BORDERLINE EDIBLE, MAYBE.
OKAY.
I LOVE THE WAY YOU'VE DONE THE SALMON.
YEAH.
I SEARED IT VERY QUICKLY.
YEAH.
I LIKE THAT I CAN STILL SEE IT NICE AND PINK ON THE INSIDE.
OH, THANK YOU.
IT'S AWESOME,
ABOUT AS PERFECT AS YOU CAN COOK A PIECE OF SALMON.
AND I'M SURPRISED,
BECAUSE IT WAS A THIN, SMALL PIECE OF SALMON.
THANK YOU, IRON CHEF. NEXT COURSE, PLEASE.
IRON CHEF.
OKAY, THIS NEXT COURSE IS A CHUM SALMON
IMPERSONATING A CUBAN-STYLE PIG.
IF YOU WERE GONNA ROAST A PIG WITH SOME CUBAN FLAVORS
AND APPLIED IT TO A SALMON, THAT'S WHAT I DID WITH THIS ONE.
I ROASTED IT WHOLE, TOOK SOUR ORANGES AND FRESH OREGANO,
SOME CUMIN, SOME FRESH GARLIC, MADE A GLAZE OUT OF IT,
AND THEN THE JUICES FROM COOKING THE FISH BECAME THE SAUCE.
AND I'M SERVING IT WITH SOME PLANTAINS.
THERE'S SOME CRACKLINGS ON TOP OF THE FISH
IF YOU WANT TO GRAB SOME.
SURE, I'LL GRAB SOME.
MR. CHAIRMAN, WOULD YOU LIKE A CRACKLING?
AS BEN WOULD SAY, THEY'RE AWESOME.
(Cady laughs) OH, THOSE ARE WORTH IT.
PLANTAINS ARE DELICIOUS. CRACKLING IS DELICIOUS.
IN YOUR TWO OTHER DISHES,
YOU REALLY MADE THE SALMON TASTE LIKE SALMON,
AND YOU MADE IT MOIST.
AND EVEN THOUGH YOU DID A NOBLE EFFORT
ON EVERY OTHER PART OF THIS DISH--
IT'S JUST A BEAUTIFUL DISH--
THE ACTUAL SALMON MEAT HERE IS DRY AND CHEWY.
I LIKE ALL THE OTHER ELEMENTS
EXCEPT THE TEXTURE OF THE SALMON.
THANK YOU, IRON CHEF. NEXT COURSE, PLEASE.
IRON CHEF.
BEN, SINCE YOU'RE "THE CHOWDER KING,"
THIS ONE'S IN HONOR OF YOU.
I MADE A CHOWDER WITH SOME OF THE CHUM SALMON.
IT HAS SOME BACON IN IT, SOME WHITE WINE,
AND DUNGENESS CRAB.
AND THEN THERE'S A PINOT NOIR
THAT WE MADE A SAUCE OUT OF.
THIS WAS COOKED ON CEDAR PLANKS. AND I WRAPPED IT IN PARCHMENT
TO TRY TO KEEP SOME OF THE MOISTURE IN THE FISH.
YOU SHOULD TASTE, LIKE, A TINY BIT OF CEDAR...
(Cady) MM-HMM.
UNDERNEATH IT.
DEFINITELY.
IT TASTES TO ME LIKE...
IT'S QUITE PRESENT.
SIDING-- LIKE HOUSE SIDING.
OH, AWESOME, 'CAUSE THAT'S EXACTLY
WHAT I WAS TRYING TO ACHIEVE.
SEE, JEFFREY, BOBBY FLAY SAYS "AWESOME," TOO.
YEAH.
DO YOU THINK IT'S A CHOWDER,
IF IT ISN'T MORE LIQUID THAN THIS?
UM, I MEAN,
IF IT WERE SERVED IN A DEEPER BOWL
AND THERE WAS MORE OF IT,
I'D SAY IT WAS DEFINITELY A CHOWDER, YEAH. YEAH.
(Cady) THE FISH IS REALLY COOKED WELL.
IT STAYED NICE AND MOIST.
I THINK THE CEDAR IS A LITTLE OVERPOWERING.
OH, REALLY?
YEAH. BUT THEN MIXED IN WITH THE REST OF THE CHOWDER,
IT'S NOT.
I HAVE TO AGREE WITH CADY ON THIS ONE.
I THINK THE-- THE PLANK-SMOKING--
IT'S A NICE TOUCH, BUT IT'S REALLY STRONG.
YOU NEED A SCOOP OF THAT CHOWDER WITH IT
TO KINDA MELLOW IT OUT A LITTLE BIT.
THE CRAB IN THERE IS UNBELIEVABLY GOOD.
YEAH.
TOO BAD WE DIDN'T HAVE A CRAB BATTLE.
YEAH, RIGHT.
IRON CHEF FLAY...
YES.
THANK YOU FOR AN EXCELLENT MEAL.
THANK YOU, CHAIRMAN. THANK YOU.
(cheering)
A HEAPIN' HELPIN' OF VERDICT
WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
♪♪
HI, FOOD FANS, WELCOME BACK TO KITCHEN STADIUM.
THIS IS "IRON CHEF AMERICA."
TODAY'S BATTLE HAS BEEN CHUM SALMON.
UH, THE FOOD HAS BEEN CONSUMED IN MASS QUANTITIES.
A VERDICT HAS BEEN RENDERED,
AND THE CHAIRMAN IS READY TO HAND THAT DOWN.
NOW KEEP IN MIND, THERE ARE 20 POSSIBLE POINTS HERE.
10 CAN BE GIVEN FOR TASTE AND FLAVOR,
5 FOR PLATING AND PRESENTATION,
A FINAL 5 RESERVED, OF COURSE, FOR ORIGINALITY.
NOW LET'S GO UP TO THE CHAIRMAN AND FIND OUT
WHOSE CUISINE REIGNS SUPREME.
TODAY, TWO CHAMPIONS MET IN BATTLE CHUM SALMON
HERE IN KITCHEN STADIUM.
CHEF CHRISTENSEN.
IRON CHEF FLAY.
THE JUDGES HAVE SPOKEN,
AND THE WINNER IS...
♪♪
IRON CHEF FLAY.
(cheers and applause)
(Alton) GOOD TIMES QUICKLY TURNED TOUGH
FOR BOTH CHEFS IN THIS BATTLE, BUT IN THE END,
IRON CHEF BOBBY FLAY RACKS UP A CLEAN, DECISIVE VICTORY
FOR THE HOME TEAM.
BUT HE DID HAVE TO SWIM UPSTREAM TO GET IT.
SEE, UPSTREAM--IT'S-- OH, NEVER MIND.
I'M ALTON BROWN. ON BEHALF OF THE CHAIRMAN,
KEVIN BRAUCH, AND EVERYONE HERE IN KITCHEN STADIUM,
I BID YOU GOOD EATING.
(cheers and applause)
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.