Tip:
Highlight text to annotate it
X
(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?
(Timekeeper) THREE...
GO, GO, GO.
TWO...
I GOT IT. I GOT IT.
ONE...
WHOO-WHEE.
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.
I'M IN THE ZONE, MAN.
WELCOME, ONE AND ALL, TO KITCHEN STADIUM.
YOU KNOW, THE FOOD WRITER NORMAN KOLPAS ONCE SAID,
"FOOD, LIKE A LOVING TOUCH
"OR A GLIMPSE OF DIVINE POWER,
HAS THE ABILITY TO COMFORT."
WELL, I DOUBT WE'RE GONNA SEE MUCH IN THE WAY
OF LOVIN' TOUCHIN' HERE TODAY,
AND THERE PROBABLY WON'T BE A LOT OF COMFORT, EITHER.
BUT I GUARANTEE YOU, YOU WILL BEAR WITNESS TO POWER--
CULINARY POWER, THAT IS.
THERE IS A BATTLE BREWIN',
AND I PERSONALLY AM READY FOR A BIG FAT SIP OF IT.
LET'S GET IT ON.
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.
THE CHAIRMAN WELCOMES
CHEF JOE ISIDORI.
I'M JOE ISIDORI, AND I'M THE CHEF
AT SOUTHFORK KITCHEN IN BRIDGEHAMPTON, NEW YORK.
I'M A THIRD-GENERATION CHEF IN MY FAMILY,
SO I WAS BORN INTO THIS.
I AM OBSESSED ABOUT FOOD.
IT--IT'S PART OF MY HERITAGE.
I DON'T KNOW HOW TO DO ANYTHING ELSE.
THE TYPE OF FOOD I SERVE IN MY RESTAURANT
IS STRICTLY SUSTAINABLE SEAFOOD.
SO I DO NOT SERVE ANY TYPE OF ENDANGERED,
OVERFISHED, OR IMPROPERLY FARMED TYPE SPECIES.
I TRY TO CREATE DISHES
THAT, UM, ARE NOT ONLY SATISFYING,
BUT ALSO, UH, RESPONSIBLE.
(Alton) BUT NOW OUR CHALLENGER MUST MAKE HIS CHOICE.
WHICH OF THE CHAIRMAN'S CHAMPIONS
WILL HE CALL ONTO THE FIELD OF BATTLE?
(Joe) I'M LOOKING FORWARD TO GOING AGAINST THIS IRON CHEF.
HE'S AN AMAZING CHEF.
AND I WANT TO SHOW MY SKILLS OFF AGAINST ANOTHER GREAT CHEF.
SO I WANT TO BATTLE...
IRON CHEF BOBBY FLAY.
COME ON, LET'S GO.
CHEF ISIDORI, WELCOME.
YOU GREW UP IN YONKERS, NEW YORK.
IRON CHEF FLAY GREW UP IN MANHATTAN, NEW YORK.
CAN YOU WIN THIS BATTLE
OF THE GREATER NEW YORK METROPOLITAN AREA KIDS
WHO GREW UP AND BECAME FAMOUS CHEFS
IN THE GREATER NEW YORK METROPOLITAN AREA?
BRING IT ON.
VERY GOOD.
IRON CHEF FLAY.
TODAY IN KITCHEN STADIUM
WILL MANHATTAN REIGN SUPREME?
I WILL TRY NOT TO LET YOU DOWN, MR. CHAIRMAN.
I AM PLEASED TO HEAR THAT.
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...
♪♪♪
STRIP STEAK!
(Bobby) WHEN THE CHAIRMAN REVEALS THE SECRET INGREDIENT,
YOU KNOW, IT'S THESE BEAUTIFUL STRIP STEAKS OF BEEF.
HOW COULD YOU NOT WANT TO COOK WITH THAT?
(Joe) I HAD TO CHUCKLE TO MYSELF.
I'M A SUSTAINABLE SEAFOOD CHEF.
YOU KNOW, SO, WOW,
OF ALL THINGS, YOU'VE GOTTA GIVE ME BEEF.
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 STRIP STEAK IS ON HERE IN KITCHEN STADIUM.
OF COURSE, THE CHAIRMAN CALLS THIS BATTLE STRIP STEAK,
BUT HE'S ACTUALLY SUPPLIED BONE-IN SHORT LOINS.
IT IS EXTRAORDINARILY TENDER
BECAUSE IT JUST DOESN'T DO A WHOLE LOT OF WORK,
AS IT LIES BETWEEN THE RIB SECTION AND THE SIRLOIN.
ALL RIGHT, LET'S HAVE A LITTLE QUICK STRATEGY HERE.
ALL RIGHT, LET'S TALK.
ALL RIGHT.
CODY. CODY!
BOTH SIDES OF KITCHEN STADIUM
HAVING A LITTLE MEETING BEFORE THEY DIG INTO THE ACTION.
I'M GONNA DO THE PLANTAINS.
UM, YOU GOTTA PICKLE THE VEGETABLES RIGHT AWAY--
GINGER, VERY THINLY SLICED, AND THE HABANERO.
ALL RIGHT, SO I'M GOING TO DO
A STEAK SALAD. WHAT ARE YOU GONNA DO?
I'M GONNA DO A PHO.
GOT ANY IDEAS? GONNA DO A PHO.
I'M GONNA DO A PHO
WITH A LITTLE BIT OF BROTH AND THE DASHI.
AND THEN I'M GONNA MAKE A CHARRED CORN.
ALL RIGHT.
THAT WORKS FOR YOU?
I'M GONNA DO THE RED WINE BARBECUE,
MAYBE MAKE A BURGER. GOT IT?
SHERRY SAUCE? YEP.
ALL RIGHT. YOU GOOD? LET'S GO.
MOVE FAST AND HARD. DON'T THINK TOO MUCH.
MAKE IT HAPPEN. HOO-WHEE!
WE SHALL.
UP HIGH.
LET'S DO THIS.
(Alton) A BOTTLE OF PINOT NOIR
BEING POURED INTO A POT BY IRON CHEF BOBBY FLAY.
IT LOOKS LIKE HIS SOUS-CHEF LEIA WILL BE HANDLING
THE BUTCHERY DUTIES ON THAT SIDE OF KITCHEN STADIUM.
CHEF ISIDORI'S MOVING IN WITH HIS KNIFE,
DEFTLY TAKING OFF THE END FAT PIECE
THAT KIND OF CURVES DOWN TOWARDS THE BELLY OF THE ANIMAL.
FEELING AROUND, CUTTING DOWN ALONG THE CHINE BONE--
SAME MOVE ACTUALLY BEING DONE BY SOUS-CHEF LEIA
OVER ON THE IRON CHEF'S SIDE.
THE IRON CHEF HIMSELF BREAKING DOWN SOME--SOME JUST BAGUETTE,
DOING A BIASED CUT ON THAT, VERY THIN.
SOUS-CHEF RENEE--LOOKS LIKE SOME PINEAPPLE JUICE
IS GOING INTO A, UH, A SMALL SAUCEPAN
OVER AT HER STATION.
AND THEY'RE ALREADY BOILING SOME CORN.
WE CAN SEE--WE'VE GOT A NICE SHOT FROM HANDHELD SIX
OVER ON CHEF ISIDORI'S SIDE AS HE'S CUTTING OUT
THAT ENTIRE LOIN PIECE.
WE SEE THERE THE MAIN MUSCLES,
THE FOUR MAIN MUSCLES THAT MAKE UP THAT STRIP ARE COMING OFF.
WE'VE ALSO GOT SOME SPRING ONIONS
OVER ON CHEF ISIDORI'S SIDE.
SOUS-CHEF CODY IS DEALING WITH THE AROMATICS.
THAT SOUND IS, OF COURSE, CHEF ISIDORI
USING A HEAVY, THICK-BACK CHEF'S KNIFE
TO HACK THROUGH PART OF THAT CHINE.
IS IT TOUGH WORK BEING HERE IN KITCHEN STADIUM, CHEF?
AH, IT AIN'T NOTHIN'.
IT AIN'T NOTHIN'. IT AIN'T NOTHIN'.
WHAT A NEW YORK ATTITUDE.
I GOTTA SWITCH GEARS.
OKAY. HOW ARE YOU, CHEF?
I'M GOOD.
UM, TALK TO US ABOUT-- YOU SAID BEEF SALAD.
COME ON, FOLLOW ME.
DID I HEAR BEEF SALAD, YES, CHEF? YES, CHEF.
BEEF SALAD. BEEF SALAD.
WE'RE GONNA DO A VIETNAMESE BEEF SALAD.
BEEF SALAD.
UH, WE'RE GONNA--YOU KNOW, WE'RE GONNA KINDA TAKE A TOUR
THROUGH THE VILLAGES OF MANHATTAN.
AND THEN I'M GONNA DO A LITTLE STEAKHOUSE CLASSICS.
IT'S LIKE A REGULAR DAY
IN THE KITCHEN FOR YOU.
I THINK SO.
THIS GUY IS SO NEW YORK, IT HURTS. THANK YOU, CHEF.
ME? NO, I'M FROM IOWA.
I SEE SOME KATSUOBUSHI,
SOME BONITO FLAKE GOING INTO A POT
ON HANDHELD SEVEN OVER ON CHEF ISIDORI'S SIDE.
THERE'S SOME KOMBU IN THERE.
KOMBU, OF COURSE-- A FORM OF KELP,
VERY, VERY RICH IN GLUTAMATES.
LOOKING DOWN ON IRON CHEF BOBBY FLAY'S SIDE,
THE IRON CHEF LOADING WOOD CHIPS INTO WHAT I'M THINKING
IS GONNA BE A SMOKING RIG.
SOME LARGE STEAKS ABOUT 2 INCHES THICK
BEING CUT BY LEIA OVER ON THE IRON CHEF'S SIDE AS WELL.
I BOUGHT A POSTCARD ONCE, IRON CHEF BOBBY FLAY.
IT HAD YOU ON IT GRILLING STEAK.
(laughs)
THIS IS-- THIS IS YOUR BATTLE.
OH, I DON'T KNOW ABOUT THAT.
CHEF ISIDORI IS VERY, VERY, UM, COMPETENT.
I'VE EATEN HIS FOOD, AND IT'S FANTASTIC,
SO I KNOW HE'S GONNA GIVE ME A TOUGH RUN, THAT'S FOR SURE.
BUT ARE YOU DOING A SURF AND TURF?
I'M GONNA DO A SURF AND TURF.
I'M GONNA GET SOME LOBSTER GOING.
WE'RE GONNA MAKE SOMETHING FROM THE CARIBBEAN
AND SOMETHING FROM SPAIN AND SOMETHING FROM MEXICO.
SO YOU'RE STILL WORKING THE--
YOU'RE STILL DOING THE GLOBAL TOUR IN THE BOBBY FLAY MENU.
ABSOLUTELY.
I'M ON-- I'M ON A GLOBAL TOUR.
AND YOU'RE STILL THE POSTCARD OF AMERICA CHEF.
EXACTLY.
IRON CHEF.
WELL, THANK YOU.
THE IRON CHEF RIGHT NOW AT HIS BOARD.
HE'S GOT A LARGE PAPAYA.
THANKS, DUDE.
JIM, WANT THE BONES?
ALREADY OVER ON CHEF ISIDORI'S SIDE
THERE WE CAN ACTUALLY SEE ON HANDHELD SEVEN
THE CHUNKS OF VERTEBRAE THAT HAVE BEEN CUT IN HALF.
HE'S GIVING A QUICK SEAR TO THAT.
CHEF ISIDORI NOW CUTTING SOME ACTUAL STEAKS, MOVING THROUGH.
HE'S LEFT A GOOD BIT OF THAT FAT CAP ON.
ALL RIGHT, I'M LOOKING DOWN ON THE FLOOR,
AND I ALREADY SEE KEVIN BRAUCH STANDING BY WITH SOME NEWS.
WHAT DO YOU KNOW, KEVIN?
WHERE IS IT? IS IT RIGHT THERE?
YEAH, IF YOU TAKE YOUR HAND,
PUT IT RIGHT IN THE MIDDLE OF YOUR BACK RIGHT THERE,
THOSE BIG MUSCLES ON THE SIDE OF YOUR SPINE--
THAT'S THE SHORT LOIN.
WE HAVE TWO TOURS TODAY IN KITCHEN STADIUM,
A TOUR OF MANHATTAN FROM OUR CHALLENGER.
(Joe) HEY, HOW YOU DOIN'?
AND THEN ON IRON CHEF BOBBY FLAY'S SIDE,
HE'S TAKING US ON A TOUR OF THE WORLD.
WE'RE SEEING SPAIN. WE'RE SEEING MEXICO.
WE'RE SEEING TARTARE.
OKAY, WE'LL KEEP AN EYE OUT FOR THOSE APPLICATIONS.
THANKS, KEVIN.
GRINDER IS ALREADY IN ACTION
OVER ON CHEF ISIDORI'S SIDE.
SOME OF THE SPARE CUTS FROM THE, UH, FROM THAT STRIP
BEING MOVED INTO THAT BY SOUS-CHEF JAMES.
SO THEY'RE PROBABLY MAKING A SAUSAGE.
THEY COULD BE MAKING MEATBALLS.
HECK, THEY COULD BE MAKING A HAMBURGER FOR ALL I KNOW.
SO WHO'S DOING A BURGER, BOBBY, YOU OR ME?
OH, DEFINITELY ME.
(laughs)
SOUS-CHEF CODY IS PLACING--
HE'S GOT SOME SPRING ONIONS THAT HE CHOPPED INTO A CRYOVAC BAG,
ADDING A LITTLE BIT OF OLIVE OIL TO THAT.
SO MAYBE THEY'RE GONNA DO A SLOW POACH.
IT'D BE KIND OF LIKE DOING AN ONION CONFIT KIND OF ACTION.
UM, WE CAN SEE DEFINITELY IRON CHEF FLAY
BUILDING A BARBECUE SAUCE--
CHILI POWDER, I THINK SOME OIL, SOME KETCHUP.
I THINK THERE'S ALSO SOME CAYENNE IN THERE,
SOME NEW MEXICO CHILI POWDER.
PASILLA POWDER JUST WENT IN,
AND NOW SOME HONEY.
SOME SRIRACHA HOT SAUCE
GOING INTO A BLENDER, AND A LOT OF IT,
OVER ON CHEF ISIDORI'S SIDE OF THE WORLD.
SHALLOTS BEING DISPATCHED BY RENEE
ON THE IRON CHEF'S SIDE OF THE KITCHEN.
RED WINE VINEGAR GOING INTO A POT WITH LEIA.
IRON CHEF BOBBY FLAY CUTTING ONE OF THOSE STRIP STEAKS
INTO CUBES, ALMOST AS THOUGH HE WERE GONNA MAKE A STEW
OR A SOUP OUT OF IT. SO LET'S WATCH WHERE THAT GOES.
HE'S GONNA BROWN THAT, I ASSUME,
OR HE'S GONNA GRIND IT. HE'S GONNA DEFINITELY GRIND IT.
SO WE'RE GONNA HAVE A GROUND MEAT APPLICATION, PERHAPS.
15 MINUTES HAVE ELAPSED.
15, OUI! THAT'S FAST.
(Bobby laughs)
THE HEAT IS ON HERE IN KITCHEN STADIUM.
THE ACTION WILL CONTINUE WHEN "IRON CHEF AMERICA" RETURNS.
♪♪♪
HI, KIDS, WELCOME BACK TO KITCHEN STADIUM.
IT'S BATTLE STRIP STEAK HERE IN KITCHEN STADIUM,
RAGING ON BETWEEN OUR CHALLENGER ON THIS SIDE,
CHEF ISIDORI...
I'M JUST GOING RIGHT NOW. YOU ASK ME--
YOU THINK I KNOW WHAT I'M DOING RIGHT NOW?
AND OF COURSE, IRON CHEF FLAY ON THIS SIDE.
LET'S GET YOU CAUGHT UP. ALL RIGHT, THE CHALLENGER
HAS A BLENDER OF SRIRACHA, PARSLEY,
GARLIC, AND GINGER GOING.
SOME STRIP STEAKS ARE MARINATING IN FISH SAUCE.
AND THE SPRING ONIONS
HAVE BEEN LOADED INTO THE IMMERSION CIRCULATOR.
THE IRON CHEF HAS FINISHED GRINDING A STRIP STEAK.
LOBSTERS ARE IN A POT.
AND SHRIMP STOCK HAS JOINED A DUTCH OVEN
OF GARLIC AND ONION.
THEY'VE GOT SOME PRETTY FINE CULINARY MINDS,
BUT SO DO OUR JUDGES,
AND TO INTRODUCE THEM WE GO TO KEVIN BRAUCH.
KONBANWA, LADIES AND GENTLEMEN.
ALTON BROWN, HERE COME THE JUDGES.
FIRST UP, HE OWNS FLEISHER'S GRASS-FED AND ORGANIC MEATS,
A BUTCHER SHOP WITH LOCATIONS IN BROOKLYN
AND KINGSTON, NEW YORK.
AND HE'S THE CO-AUTHOR OF A BOOK
CALLED "THE BUTCHER'S GUIDE TO WELL-RAISED MEATS."
PLEASE MEET...
NEXT, THIS CHEF TURNED HUNTER-GATHERER
SAYS SHE LIKES TO END HER DAY WITH A GLASS OF ROSé IN ONE HAND
AND A SHOTGUN IN THE OTHER.
SHE'S THE AUTHOR OF TWO POPULAR BOOKS,
"FOOD HEROES" AND "GIRL HUNTER."
PLEASE WELCOME...
AND ROUNDING OUT OUR PANEL,
AT 6 FEET 9 INCHES
HE IS THE TALLEST JUDGE
IN KITCHEN STADIUM HISTORY.
IT'S NO WONDER HE PLAYS POWER FORWARD.
HE GOT TALL EATING LOTS OF SOUTHERN FOOD IN LOUISIANA,
BUT HIS NICKNAME IS "BIG BABY."
THIS IS...
(Alton) THANK YOU, KEVIN BRAUCH.
SOME BEAUTIFUL OYSTER MUSHROOMS ARE OUT
OVER ON THE CHALLENGER'S SIDE NOW.
CHEF ISIDORI HAS STEAKS GOING INTO A BOWL.
THAT IS THAT SRIRACHA SAUCE THAT CAME OUT OF THE BLENDER.
IT HAS BASICALLY GOT SOME STEAK MARINATING DOWN INTO IT.
SOME OF THOSE CHARRED CHINE PIECES
TOOK A GOOD BIT OF CHAR-- THAT'S BUBBLING AWAY.
THAT'S THE POT WITH THE BONITO AND KOMBU IN IT.
THEY'RE MAKING A STOCK OUT OF THAT.
WHAT YOU GOT, KEVIN BRAUCH?
(Kevin) WELL, WE HAVE STRIP STEAKS NOW
GOING INTO THE CRYOVAC BAGS.
OKAY, CRYO BAGS.
SO THEY'RE GONNA BE DOING A SOUS-VIDE
ON SOME OF THE STEAKS.
THEY PUT THOSE IN THE BAG WITH JUST SOME GARLIC AND ROSEMARY.
YEAH. AND THEN THEY COOK THEM
TO A VERY EXACT TEMPERATURE, GET A SEAR LATER.
OIL JOINING THE OYSTER MUSHROOMS IN A VACUUM BAG.
SO THOSE WILL SORT OF BE CONFIT-ED, IF YOU WILL.
BACK WITH THE IRON CHEF, HE'S GOT A COUPLE OF DUTCH OVENS
OVER ON HIS COOKTOP.
THE FIRST ONE THERE HAS CANNED PIQUILLOS IN IT,
NEW MEXICAN CHILI POWDER, ANCHO, ARBOL,
HONEY, AND MAPLE SYRUP-- HOT AND SWEET.
AND NOW THAT'S ALSO JUST GOTTEN SOME MARCONA ALMONDS.
SO THAT'S HIS SPANISH SAUCE.
NOW, JIB 1, TILT UP ABOUT 5 DEGREES.
THAT'S THE AMERICAN SAUCE KIND OF BUBBLING AWAY.
THAT HAD THE KETCHUP BASE.
AND NOW THE REDUCED PINOT NOIR JOINING THAT AS WELL.
SO A WINE-BASED BARBECUE SAUCE COMING FROM THE IRON CHEF.
AND WITH JUST 37 MINUTES LEFT IN THE BATTLE OR THEREABOUTS,
LET'S GO TO KEVIN BRAUCH, WHO'S WITH THE JUDGES.
STANDING HERE IN THE JUDGES BOOTH
WITH THE--THE MAN, THE BUTCHER,
THE SUPPLIER OF TODAY'S SECRET INGREDIENT.
JOSH, YOU MUST FEEL VERY PROUD.
YES. I AM VERY PROUD
AND VERY EXCITED TO SEE WHAT THEY'RE GONNA DO TO IT,
AS WELL AS I'M KINDA HOPING THEY'RE GOING TO, UH,
BE CREATIVE AS WELL AS UNDERSTAND
THAT, YOU KNOW, THE MEAT NEEDS TO SPEAK FOR ITSELF.
ON TO OUR FIRST TIMER HERE,
OUR CENTERPIECE, UM...
(giggles)
WE'RE GETTING A WORLD TOUR TODAY.
ARE YOU EXCITED ABOUT THAT?
WELL, I'M A HUGE CARNIVORE.
SO I'M EXCITED ESPECIALLY ABOUT THE TARTARE.
YEAH.
I LOVE A TARTARE.
I'D LIKE TO SEE HOW THEY-- WHAT THEY INCORPORATE IN THERE.
I'M REALLY EXCITED ABOUT THE SRIRACHA.
IT'S ONE OF MY FAVORITE INGREDIENTS.
YOU'RE GONNA HAVE FUN HERE.
WELCOME.
GREAT. THANK YOU.
YOU, SIR, I FEEL LIKE YOU'VE BEEN HERE BEFORE,
BUT MAYBE I'VE JUST SEEN YOU PLAY BASKETBALL ON TV.
YEAH.
NOW WE SORTA SET THIS UP AS A BATTLE
OF TWO NEW YORK CHEFS.
YOU COME IN AS A NEUTRAL, DON'T YOU?
YEAH, I'M NEUTRAL.
YEAH.
I'M NEUTRAL. I LOVE NEW YORK.
I'M JUST HERE TO-- READY TO TASTE.
SHOULD THEY BUILD THE PLATES HEAVIER FOR YOU?
YOUR CALORIC INTAKE IS PROBABLY TWICE AS MUCH AS MINE IS.
YEAH, NO BABY FOOD. NO BABY FOOD.
NO BABY FOOD.
NO BABY FOOD.
GLEN, WELL, I'LL TAKE INFORMATION
BACK DOWN TO THE FLOOR TO ALTON BROWN.
OKAY.
ALTON BROWN, BACK TO YOU.
ALL RIGHT, KEVIN, THANKS. THANK YOU, JUDGES.
LET'S GET BACK TO THE ACTION HERE.
AN EMULSION BEING CONSTRUCTED BY CHEF ISIDORI RIGHT NOW
AT THE BLENDER IN FRONT OF HIS STATION.
OIL GOING INTO THAT MIXTURE.
REMEMBER, WE HAVE THE SRIRACHA SAUCE IN THERE.
NOW HE TOOK SOME OF THAT OUT, BUT THEN HE SAVED IT
AND HE ADDED SOME XANTHAN GUM TO THAT,
WHICH, OF COURSE, IS AN EMULSIFYING AGENT,
AND THEN OIL, SO IT'S ACTUALLY BECOMING
KIND OF A VERY, VERY SPICY, WELL, VINAIGRETTE, IF YOU WILL,
OR DRESSING AT THIS POINT.
THE, UH, THE STEAKS WHICH HAVE GOTTEN SOME HERBAGE--
THOSE HAVE BEEN SEALED UP,
AND THEY'RE HEADED FOR THE HOT WATER BATH.
SO THOSE FLAVORS WILL BE KIND OF INFUSED INTO THAT STEAK.
THE SAUCES CONTINUE TO BE CONSTRUCTED
ON THE IRON CHEF'S SIDE.
PAPAYA WENT INTO THAT.
SO PIQUILLO AND PAPAYA TOGETHER THERE--INTERESTING.
OVER ON THE CHALLENGER'S SIDE,
MORE GARLIC IS IN OIL, COOKING.
BLACK GARLIC TO MAKE A LITTLE BLACK GARLIC PURéE.
AND THERE'S BLACK GARLIC IN THERE,
WHICH, OF COURSE, IS A FERMENTED FORM OF GARLIC--
SWEET, FUNKY FLAVORS,
KIND OF TRUFFLE-Y IN A WAY.
SUGAR NOW JOINING THAT POT.
SO WE'LL SEE WHERE HE TAKES THAT EVENTUALLY.
WE'VE GOT THE GROUND MEAT STANDING BY,
AND IT LOOKS LIKE SOUS-CHEF JAMES
IS GONNA START WORKING ON THAT.
ALL RIGHT, SOME CHEESE IS OUT NOW
OVER ON THE IRON CHEF'S SIDE IN THE HANDS OF RENEE,
AND THAT'S COTIJA, I BELIEVE,
A MEXICAN GRATING CHEESE,
KIND OF CONSIDERED TO BE--
I DON'T KNOW, THE PARMESAN OF MEXICO, IF YOU WILL.
SESAME OIL GOING INTO ANOTHER BLENDER WITH THE CHALLENGER.
SOY SAUCE AND LIME JUICE ALREADY IN THERE.
AND PICKLES HERE IN CHEF ISIDORI'S KITCHEN,
AS WE CAN SEE SOUS-CHEF CODY
DOING BASICALLY A FINE DICE
ON--ON A DILL PICKLE.
OH, MY HEART GOES PITTER PATTER.
IRON CHEF BOBBY FLAY IS MAKING HAMBURGERS.
(Kevin) IS THAT JUST THE GROUND MEAT,
OR IS THERE THE CENTERPIECE--
(Bobby) JUST GROUND BEEF.
THERE'S NOTHING ELSE IN THERE.
IT'S JUST BEAUTIFUL, BIG-- BIG-DIE GRINDS,
SO HE'S GONNA HAVE A REAL NICE TEXTURE ON THOSE.
NOT NOTICE--NOTICE, PLEASE, THAT IRON CHEF BOBBY FLAY
HANDLES THAT MEAT AS LITTLE AS POSSIBLE.
HE BARELY BRINGS IT TOGETHER INTO A PATTY FORM,
AND THEN HE SETS IT DOWN.
THAT'S BECAUSE ONE OF THE BIGGEST MISTAKES
AMERICANS MAKE WHEN THEY MAKE HAMBURGERS
IS THEY SQUEEZE THE EVER-LOVIN' BEEJEEBERS
OUT OF THE MEAT, OVERCOMPRESSING IT,
WHICH GIVES YOU A ROUGH, GRAINY TEXTURE.
FENUGREEK BEING USED OVER ON THE CHALLENGER'S SIDE,
A VERY HARD SPICE.
MAYBE THAT'S GONNA BE GOING WITH THE PICKLES.
30 MINUTES HAVE ELAPSED.
AYE-YI-YI.
IN 20 MINUTES WE GOTTA START LOOKING FOR PLATES.
THE COOKING CONTINUES AS THE COMPETITION
HITS A BOILING POINT HERE IN KITCHEN STADIUM.
"IRON CHEF AMERICA" WILL BE RIGHT BACK.
♪♪♪
HI, KIDS, WELCOME BACK TO KITCHEN STADIUM.
THIS IS BATTLE STRIP STEAK,
RAGING ON BETWEEN OUR CHALLENGER,
CHEF ISIDORI, ON THIS SIDE...
(Joe) START SEARING STEAKS.
AND IRON CHEF BOBBY FLAY ON HIS SIDE.
LET'S GET CAUGHT UP.
ALL RIGHT, THE CHALLENGER IS CUTTING UP
SOME RAW OYSTER MUSHROOMS.
BEST MUSHROOMS IN THE WORLD, ALTON.
AND THE SPRING ONIONS ARE OUT OF THE IMMERSION CIRCULATOR
AND INTO A SAUTé PAN.
THE IRON CHEF IS CUTTING RAW STEAK
JUST INTO STRIPS.
THE LOBSTERS ARE OUT OF THE WATER.
AND TARO ROOT IS BEING PEELED.
LET'S GET BACK TO THE ACTION.
ALL RIGHT, THE IRON CHEF NOW CUTTING THROUGH--
THAT IS GONNA BE A BEEF TARTARE.
A TRUE BEEF TARTARE-- ALWAYS CHOPPED.
HE CROSSCUT THE STRIP STEAK.
AND THEN HE'S CHOPPING THROUGH THAT.
PEPPER JOINING THE CHALLENGER'S GROUND STEAK.
(James) URFA PEPPER.
URFA IS A TURKISH PEPPER,
SMOKY, ALMOST FRUITY FLAVOR TO THAT ITEM.
I'M GUESSING THAT WILL BE FOR THEIR TARTARE PRESENTATION.
(James) DON'T FORGET BREAD FOR TARTARE.
(Joe) YEAH, BREAD.
MORE OYSTER MUSHROOMS WITH THE CHALLENGER.
THOSE ARE THE ONES THAT THEY PACKED IN OIL
AND COOKED IN THE IMMERSION CIRCULATOR.
THAT ITEM NOW JOINING THE RAW OYSTER MUSHROOMS IN THE PAN.
NOT TOO MUCH STRIP STEAK IN ACTION
ON THAT SIDE AS OF YET.
(Kevin) I DO BELIEVE THAT JOE, OUR CHALLENGER,
IS A BIT MORE OF A FISH GUY.
ARE YOU A BIT MORE OF A FISH GUY?
I REALLY DON'T LIKE BEEF.
"I REALLY DON'T LIKE BEEF."
(Joe) ALTON ASKED ME, "DO YOU LIKE BEEF?"
I SAID, "NO, NOT REALLY."
I GOTTA BE HONEST.
SEE, HE IS A BIT MORE OF A FISH GUY.
IT'S NOT THAT I DON'T LIKE BEEF,
BUT I'M A SEAFOOD CHEF.
IN MY RESTAURANT WE DON'T SERVE BEEF.
(Alton) GO--GO ASK IRON CHEF FLAY IF HE LIKES BEEF.
(Kevin) OKAY, OKAY.
IRON CHEF BOBBY FLAY, DO YOU LIKE BEEF?
OH, I LOVE IT.
'CAUSE YOUR CHALLENGER DOESN'T.
HE DOESN'T? I DON'T BELIEVE THAT.
YOU DON'T BELIEVE IT?
HE'S PLAYING POSSUM WITH ME RIGHT NOW.
HE'S PLAYING POSSUM.
HE'S PLAYING POSSUM.
HEY.
WELL, POSSUM OR NOT,
WE KNOW THE CHALLENGER IS A VERY TALENTED CHEF.
SO HE SHOULD HAVE NO PROBLEM
WORKING WITH TODAY'S SECRET INGREDIENT.
ALL RIGHT, TARTARE COMING TOGETHER ON HANDHELD SIX.
WE CAN SEE IRON CHEF ISIDORI'S SIDE--
THE EGG, THE CLASSIC RAW EGG GOING INTO THAT
IN THE HANDS OF SOUS-CHEF JAMES.
LET'S SEE, UH, GROUND STEAK, PICKLES, RED ONION,
THE URFA PEPPER, AND THE TOASTED CORIANDER.
SO WE'RE GONNA HAVE TWO VERY DIFFERENT TAKES
ON TARTARE HERE TODAY.
I'M ALSO LOOKING AT WHAT LOOKED LIKE SOME--
MAYBE SOME FRESNO CHILIES
WENT INTO SOME OF THE RED WINE VINEGAR
OVER ON THE IRON CHEF'S SIDE.
(Leia) THIS IS PICKLED HABANEROS.
ALL RIGHT, PICKLED HABANEROS. OKAY.
GOOD, GOOD, GOOD. ALL RIGHT, LET'S SEE.
SOMETHING OVER IN THE IRON CHEF'S DEEP FRYER--
AH, SLICES OF THE TARO ROOT RENEE WAS WORKING WITH EARLIER.
WE'VE GOT SOME BELL PEPPERS
BEING FILLETED DOWN ON SOUS-CHEF CODY'S BOARD.
THEY'RE BEING VERY CAREFUL
TO TAKE THE INNER RIBS OUT OF THAT
TO GET CLEAN FILLETS.
OH, WE'VE GOT SOME BEAUTIFUL MUSHROOMS OUT
OVER ON THE IRON CHEF'S SIDE--
BEAUTIFUL CHANTERELLES AND SOME SHIITAKES,
WHICH ARE, OF COURSE, GROWN ON LOGS.
GRILLED CORN COMING OFF THE COB
DOWN BY THE SINK STATION.
ON CHEF ISIDORI'S SIDE, SOUS-CHEF CODY IS OVER
AT THE SLICER.
THEY'RE DOING SOME VERY, VERY THIN STEAKS, KIND OF--
OH, HE'S CUTTING THAT ALMOST-- ALMOST CARPACCIO THIN.
ALL RIGHT, THE STEAKS THAT WENT INTO THE CAST-IRON SKILLETS,
THOSE ARE THE ONES THAT CAME OUT OF THE CRYOVAC BAGS.
SO THEY COOKED THOSE TO A CERTAIN DONENESS
IN THE IMMERSION CIRCULATOR.
NOW THEY'RE JUST SEARING THEM
TO GET THE CORRECT COLOR IN THE PAN.
CHEF ISIDORI LOADING
THE BLACK GARLIC AND CIDER VINEGAR MIXTURE
INTO HIS BLENDER.
(Joe) BLACK GARLIC PURéE.
BLACK GARLIC PURéE.
ONE OF THE IRON CHEF'S HAMBURGERS
GOING ONTO THE FLATTOP.
SOUS-CHEF, UH, OH, LEIA ADDING BROWN SUGAR
TO A MIXTURE OF ANCHO POWDER AND SMOKED PAPRIKA,
SO PERHAPS A RUB OF SOME TYPE.
UH, BACK ON THE CHALLENGER'S SIDE,
THERE WE'VE GOT THOSE SRIRACHA-MARINATED STEAKS
GOING DOWN ONTO THE GRILL RIGHT NOW.
THAT'S A LOT OF FLAVOR.
I DON'T THINK HE'S GONNA SERVE THAT IN STEAK FORM.
I THINK HE'S GONNA-- HE'S GONNA COOK 'EM AND CUT 'EM.
ALL RIGHT, FIRST PLATING HAPPENING
OVER ON THE CHALLENGER'S SIDE AS WELL.
THE BELL PEPPERS WERE MATCHED WITH THE CILANTRO
AND RED ONION AND LOADED INTO THAT BOWL.
WE DON'T USUALLY SEE PLATING
WITH 19 MINUTES TO GO IN A BATTLE.
SO WE'LL KEEP AN EYE ON THE CHALLENGER'S TIME.
THE STEAKS THAT WERE MARINATED IN FISH SAUCE
ARE DOWN ON THE CHALLENGER'S GRILL TOP.
OVER ON THE IRON CHEF'S SIDE WE CAN SEE IRON CHEF FLAY--
ACTUALLY, ROBO-CAM NINE, GO BACK DOWN ON THAT BOWL.
WE CAN SEE THAT, OF COURSE, IS GONNA BE THE STEAK TARTARE.
CLASSIC CAPERS, SOME DIJON MUSTARD IS IN THERE.
HIS SOUS-CHEF RENEE ADDING HONEY
TO A MIX OF GRILLED CORN AND LIME JUICE.
AND THE BURGER COMES OFF THE FLATTOP
AND GOES INTO THE SMOKER.
HE GOT A NICE SEAR ON THAT, BUT HE'LL BE FINISHING IT
IN THE HOT SMOKER.
A STEAK IS--IS ON THE GRILL NOW ON IRON CHEF FLAY'S SIDE.
KEEP AN EYE ON THAT STEAK.
THAT GOT RUBBED WITH A MIXTURE OF ANCHO POWDER,
PAPRIKA, AND BROWN SUGAR,
SO KIND OF A JERK SEASONING ON THAT STEAK.
OVER ON THE CHALLENGER'S SIDE,
DO I SEE TEXAS TOAST?
CHEF ISIDORI HAS BUTTER-SATURATED WHITE BREAD
HE IS MAKING TEXAS TOAST.
AND I TOLD YOU. I TOLD YOU, KEVIN BRAUCH,
THAT THESE SRIRACHA-SOAKED STEAKS WOULD BE GRILLED
AND THEN SLICED THIN. LOOK, IT HAS COME TO PASS
ON HANDHELD SIX.
AND IT LOOKS BEAUTIFUL. IT DOES INDEED.
ALL RIGHT, THOSE GOING DOWN WITH THE BELL PEPPERS, ONIONS,
LOOKS LIKE SOME LEMON CUCUMBER SLICES IN THERE AS WELL.
IT APPEARS THAT IRON CHEF FLAY NOW PLATING.
IT'S HIS TARTARE GOING INTO A LITTLE MOLD.
PARSLEY GOING INTO THE FOOD PROCESSOR WITH LEIA.
LOOKING OVER ON CHEF ISIDORI'S SIDE,
WE SEE THIS A LOT,
SOMETHING IS SEARED. HERBS GET ADDED TO THE PAN.
KNOBS OF BUTTER GET ADDED TO THE PAN.
THEY TILT THE PAN BACK. BIG SPOON. LADLE, LADLE, LADLE.
THAT IS A STANDARD BEEF STEAK FRENCH FINISH
ON THE CHALLENGER'S SIDE.
IRON CHEF CUTTING SOME OF THAT AGED CHEDDAR CHEESE.
AND I'M GONNA BET THAT'S GONNA GO WITH THE HAMBURGER.
CHEF ISIDORI SPOONING THE SRIRACHA-LIME JUICE MIXTURE
OVER WHAT IS SORT OF A BEEF SALAD PRESENTATION
WITH THE BELL PEPPERS, THE CUCUMBERS,
AND THE SRIRACHA-MARINATED STEAK.
ALL RIGHT, LOOK OVER AT HANDHELD SEVEN.
WE'VE GOT SOME-- SOME RICE NOODLE.
WHERE'S IT GOING?
IT'S GOING IN THE WATER.
WE'RE GONNA HAVE PHO.
THAT, OF COURSE, A CLASSIC VIETNAMESE DISH.
(Joe) PERFECT.
ALL RIGHT, I'M GONNA GO BACK OVER TO THE IRON CHEF'S SIDE
AS SAUCES ARE BEING COMPLETED.
THAT IS THE PIQUILLO SAUCE WITH THE PAPAYA
AND THE SPICES GOING INTO THAT BLENDER.
AND NOW MEXICAN CHOCOLATE IN THE HANDS OF THE IRON CHEF,
SO THAT SAUCE IS GOING TO BE A MOLE-TYPE DEVICE.
WE'RE LOOKING DOWN.
SOUS-CHEF RENEE--
RIGHT NOW SHE'S GOT THAT REDUCED PINEAPPLE JUICE.
SHE'S ADDING SOME SOY SAUCE TO THAT,
SOME LIME JUICE, I THINK, SOME GINGER,
ALMOST A SOUTH PACIFIC
OR HAWAIIAN INFLUENCE AT WORK THERE.
WE'RE GONNA SEE THAT MARRIED TO THE TARO CHIPS,
AND THOSE ARE GONNA BE GOING DOWN
WITH SOME STRIP STEAK.
IRON CHEF BOBBY FLAY-- THOSE BIG CUBES,
HE'S JUST OILED ONE, AND THAT GOES DOWN ONTO THE GRILL.
THIS NEEDS TO BE COOKED A LITTLE MORE.
CHEF ISIDORI IS PLATING. HE'S GOT A LOT OF BOWLS OUT.
HE'S BUILDING HIS PHO.
THAT'S WHAT THAT IS ON ROBO-CAM TEN.
THE STEAK THEY RAN THROUGH THE DELI SLICER
GOING WITH THE RICE NOODLES THERE.
15 MINUTES TO GO.
HOLY COW.
BOBBY, GOD BLESS YA.
I DON'T KNOW HOW YOU DO THIS ALL THE TIME.
WHOSE CUISINE WILL REIGN SUPREME IN KITCHEN STADIUM TODAY?
ONLY ONE WAY TO FIND OUT.
"IRON CHEF AMERICA" WILL BE RIGHT BACK.
♪♪♪
HI, KIDS, WELCOME BACK TO KITCHEN STADIUM.
BATTLE STRIP STEAK
IS RIGHT IN THE HOMESTRETCH HERE IN KITCHEN STADIUM
BETWEEN THE CHALLENGER, CHEF ISIDORI, ON THIS SIDE...
OH, THAT'S GOOD.
IRON CHEF FLAY ON THIS SIDE.
SMELL THAT.
OH, DELICIOUS.
ALL RIGHT, LET'S GET CAUGHT UP.
THE CHALLENGER HAS HIS GROUND STEAK TARTARE
DOWN ON A PLATE.
BOTH MUNG BEAN SPROUTS AND HOISIN SAUCE
HAVE BEEN LOADED INTO SMALL CUPS.
AND PICKLES ARE CURRENTLY BEING SLICED.
THE IRON CHEF HAS ADDED CHEDDAR CHEESE TO HIS HAMBURGER.
BOTH MANGO AND PLANTAINS ARE BEING PEELED.
AND A MIXTURE OF PARSLEY, CILANTRO,
GARLIC, AND OIL IS IN THE FOOD PROCESSOR.
LET'S GET BACK TO THE ACTION.
WATCH THOSE STEAKS, PLEASE! TAKE 'EM OFF!
ALL RIGHT, IRON CHEF BOBBY FLAY IS HOLLERING FOR STEAKS
TO COME OFF THE HEAT OVER ON HIS SIDE.
THE BLENDER NOW ON THE IRON CHEF'S SIDE
BEING FILLED WITH-- NOW THAT'S JUST A MIXTURE
OF HORSERADISH, SOME HONEY.
A LITTLE BIT OF VINEGAR IS IN THERE, WORCESTERSHIRE.
THE LOBSTER IS BEING CLEANED OUT NOW BY SOUS-CHEF RENEE
FOR THEIR, UH, THEIR SURF AND TURF.
SAUTéED SPRING ONIONS GOING DOWN WITH CHEF ISIDORI.
YOU KNOW, THE BROTH FOR THE PHO BEING LOADED
INTO JUST A WHITE PITCHER BY SOUS-CHEF JAMES.
THAT WAS MADE WITH THE BONITO
AND THE CHINE BONES FROM THE STEAK.
(James) GOOD TO GO.
SOME OF THOSE OYSTER MUSHROOMS WITH THE EMULSIFIED BUTTER
AND LEMON VERBENA DOWN IN A BOWL...
(Joe) GO.
OVER ON THE CHALLENGER'S SIDE.
COME ON, BOYS, WE'RE ALMOST DONE.
THE MIXTURE THAT WE SEE BEING STRAINED
ON IRON CHEF FLAY'S SIDE--
OKAY, THAT'S JUST SOME MANGO.
SHE BLENDED UP SOME MANGOS WITH HONEY.
SO SHE'S MAKING A MANGO SAUCE.
AND BOTH CHEFS ARE PLATING.
AND I HAVE TO SAY, CHEF ISIDORI'S GOT
ONE, TWO, THREE, FOUR, FIVE IN PROCESS.
SOME OF THE CHALLENGER'S STEAK
GOING DOWN WITH THE SPRING ONIONS.
THAT WAS DONE SOUS-VIDE
AND THEN FINISHED IN THE CAST-IRON SKILLET.
THE PAN-ROASTED STEAK NOW GOING WITH THE CONFIT
OF OYSTER MUSHROOMS ON THAT SIDE OF THE KITCHEN.
ALL RIGHT, GRAB ALL THE HERBS. LET'S START GARNISHING.
IRON CHEF PLATING. THAT'S THE MOLE
GOING INTO THE BASE OF THAT REALLY WIDE BOWL.
SHALLOTS GOING INTO THE DEEP-FRYER WITH RENEE.
WE'RE GETTING KIND OF MADUROS OVER ON THE IRON CHEF'S SIDE,
AS THOSE THINLY SLICED YELLOW PLANTAINS
HAVE GONE DOWN INTO A PAN.
NOW THAT'S WHAT I CALL FLAMBé ACTION.
RUM GOES IN, FLAMES COME OUT.
PLANTAINS GET FLAMBéED.
ALL RIGHT, HE'S STARTING TO PLATE HIS SURF AND TURF.
THERE'S SOME OF THOSE LOBSTER PIECES GOING DOWN
WITH THE MOLE SAUCE,
AND THERE GOES THE SMALL STEAK
HE COOKED ON THE FLATTOP A LITTLE EARLIER.
YOU CAN SEE THE BEAUTIFUL DONENESS ON THAT.
SO HE'S DOING A MEXICAN SURF AND TURF.
AND I THINK HE'LL CLOSE WITH THAT.
CHEF ISIDORI ADDING HIS BLACK GARLIC PURéE
TO THE STEAK PRESENTATION WITH THE SPRING ONIONS ON THE BOTTOM.
PEANUTS GOING INTO THE DEEP FRYER
WITH SOUS-CHEF JAMES.
(Joe) TIME!
SIX AND A HALF MINUTES.
6:30.
IRON CHEF ADDING THE COTIJA CHEESE
TO THE TOP OF HIS MEXICAN SURF AND TURF.
THAT ALSO GOT THE GRILLED CORN SALSA.
IT MAKES SENSE THAT HE WOULD MATCH ALL OF THAT.
ALL RIGHT, YOU GUYS LISTENING TO ME?
(Leia) YES.
I NEED THE CHIMICHURRI SAUCE.
YES.
IRON CHEF CALLING FOR ONE OF HIS SAUCES, PLATING ANOTHER--
THAT'S THE MANGO AND HONEY SAUCE GOING DOWN.
THIS SAUCE IS PERFECT.
THANK YOU.
IRON CHEF CALLS IT PERFECT.
THE CHIMICHURRI SAUCE-- PARSLEY, GARLIC, AND VINEGAR
GOING INTO THAT ITEM.
WE'VE GOT SEVERAL POWDERED SPICES
GOING INTO THE FOOD PROCESSOR OVER ON HANDHELD SEVEN.
UM, THERE'S SOME MADRAS POWDER. SMOKED PAPRIKA WENT IN.
WE'VE GOT SOME FRIED PEANUTS GOING INTO THAT AS WELL.
SO THEY'VE STILL GOT A SAUCE OR A GARNISHMENT GOING.
IRON CHEF LOADING THE HAMBURGER ONTO THE PLATE
WITH THE PINOT NOIR BARBECUE SAUCE.
(Renee) ON THE GRILL?
(Bobby) YES.
FIVE MINUTES TO GO.
WE'RE UNDER THE 5-MINUTE MARK HERE IN KITCHEN STADIUM.
WHOO! I NEEDED THAT.
(Joe) WHOA, WHAT-- WHAT WAS THAT?
CAN I HAVE FIVE MORE MINUTES?
(Kevin) HE ASKED FOR FIVE MORE MINUTES.
YOU'RE WEARING ME OUT HERE, JOE.
OH!
(Alton) THE IRON CHEF REALLY HUSTLING NOW.
THERE GOES THE SPICE-RUBBED STEAK ONTO THE PLATE
WITH THE MANGO SAUCE
AND WHAT I THINK IS A CHIMICHURRI KIND OF THING
MIXED INTO THAT OR OVER IT.
THE PICKLED HABANERO GOING ON TOP OF THAT ENTIRE PRESENTATION.
WE'RE RUNNING OUT OF TIME, OKAY?
SPICED PEANUT MIXTURE GOING ON
CHEF ISIDORI'S VIETNAMESE BEEF SALAD PRESENTATION.
I DO NOT THINK THAT THERE'S GONNA BE A WILD FINISH
ON CHEF ISIDORI'S SIDE, BECAUSE HE'S DONE.
CHEF ISIDORI IS PLATED AND FINISHED.
YOU GOT TIME TO LEAN, YOU GOT TIME TO CLEAN, CHEF.
WHAT MORE DO YOU WANT FROM ME?
WHAT DO I WANT FROM YOU? I WANT A COCKTAIL.
OH, (bleep).
WHERE'S THE ***?
AND IT BETTER HAVE SOME BEEF IN IT.
THE IRON CHEF SAUCES HIS BURGER.
THAT'S THE PINOT NOIR SAUCE ON TOP INSTEAD OF KETCHUP.
ANOTHER SAUCE GOING WITH THE IRON CHEF'S TARTARE.
KIND OF A VINEGAR SAUCE--
THAT'S GONNA GET, I IMAGINE, SOME OF THAT BLUE CHEESE.
AND THE HAM WILL GO WITH THE TARTARE.
CHEF ISIDORI'S GONNA MAKE A RUM-BASED COCKTAIL.
I HAVE NO IDEA WHAT IT IS.
THAT'S IN HIS TUB WITH SOME LIME JUICE.
CHEF ADDING SOME ICE TO THAT.
THIS ISN'T GOING TO THE JUDGES, ALTON,
I'LL TELL YOU THAT RIGHT NOW.
IRON CHEF FLAY ADDING STEAK TO A BOWL.
THAT HAS THE HAWAIIAN ALMOST POKE-LIKE SAUCE
THAT RENEE WAS WORKING ON EARLIER
WITH THE REDUCED PINEAPPLE JUICE, SOY SAUCE,
GINGER, AND LIME JUICE.
SOME OF THE FRIED SHALLOTS AND SOME GREENERY
ALSO IN THERE, ALMOST LIKE A BEEF SALAD.
CHEF ISIDORI DELIVERING
MY DELICIOUS INSTANT COCKTAIL TO ME.
THANK YOU, CHEF. CHEF ISIDORI.
SALUTE!
DON'T KILL ME, PLEASE. I'M NOT A BARTENDER.
NO, YOU'RE NOT A BARTENDER.
I TOLD YOU. YOU GOT A DRINK, THOUGH.
(groaning) YOU'RE NOT A BARTENDER AT ALL.
BUT THANK YOU FOR THE TRY. I APPRECIATE THAT.
(Bobby) HOW MUCH TIME?
ONE MINUTE!
ONE MINUTE TO GO.
ALL RIGHT, NOW CHEF ISIDORI'S DONE.
LOOKING OVER HIS DISHES--
HIS STEAK TARTARE, GOTTA BE HIS OPENER,
TRADITIONAL, BEING SERVED WITH TOAST.
HE'S GOING THEN TO HIS VIETNAMESE SALAD.
THEN HE'S GOT TWO DIFFERENT STRIPS,
ONE THAT WAS SOUS-VIDE, ONE THAT WAS PAN-ROASTED.
ONE'S WITH MUSHROOMS,
THE OTHER'S GOT THIS ONION KIND OF MARMALADE.
THEN HE'S GONNA FINISH WITH THE PHO.
OVER ON THE IRON CHEF'S SIDE, WE'VE GOT TOMATO.
HE'S RUBBING DOWN SOME BRUSCHETTA.
THAT'S PROBABLY GONNA GO WITH THE TARTARE.
30 SECONDS TO TO GO.
WILL IT ALL HIT THE PLATE HERE IN KITCHEN STADIUM?
WHERE'S THOSE PLANTAINS?
IRON CHEF CALLING FOR HIS LAST-SECOND ITEMS.
I GOT IT.
HE HAS HIS HAWAIIAN-STYLE BEEF SALAD DOWN.
THAT'LL BE A MIDDLE COURSE.
HE HAS THE TARTARE WITH THE BLUE CHEESE
AND SHERRY VINEGAR SAUCE.
I'M THINKING IT'S GOTTA BE HIS OPENER.
THE MEXICAN SURF AND TURF WILL GO, UH, LAST.
THAT'S GOT THAT KIND OF MOLE SAUCE.
PLANTAINS JOINING THE STEAK
WITH THE MANGO AND CHIMICHURRI SAUCES.
AND OF COURSE, THE HAMBURGER, WHICH IS STILL MISSING ITS BUN.
FIVE SECONDS.
FIVE--BURGER ON THE BUN--
FOUR, THREE, TWO, ONE.
(buzzer)
PUT IT DOWN AND WALK AWAY.
BATTLE STRIP STEAK IS HISTORY HERE IN KITCHEN STADIUM.
(cheers and applause)
LET'S GO. I LOVE YOU, MAN.
(laughs) GOOD JOB.
GOOD JOB.
(James) WAS THAT REALLY AN HOUR?
DEFINITELY AN HOUR.
I DON'T KNOW ABOUT YOU.
I MEAN, THE BATTLE, OF COURSE, WAS DELICIOUS,
BUT I'M STILL KINDA HUNGRY.
HOW ABOUT A BIG OL' SLICE OF JUDGMENT?
IT'S COMING WHEN "IRON CHEF AMERICA" RETURNS.
♪♪♪
HI, FOOD FANS, WELCOME BACK TO KITCHEN STADIUM.
"IRON CHEF AMERICA" IS ON THE AIR HERE.
THE BATTLE IS OVER,
AND WE'RE READY TO MOVE INTO THE JUDGMENT PHASE.
BUT BEFORE THE JUDGES CAN DIG INTO TODAY'S EVIDENCE,
WE HAVE GOT TO GO UP TO KEVIN BRAUCH,
WHO IS GOING TO TELL US ABOUT SCORING. KEVIN.
THANK YOU, ALTON.
OKAY, EVERYONE, HERE'S HOW JUDGING WORKS.
EACH JUDGE CAN AWARD A CHEF UP TO 20 POINTS.
THERE ARE 10 POINTS POSSIBLE FOR TASTE,
ANOTHER 5 POINTS FOR PLATING DESIGN,
FINALLY AS MANY AS 5 POINTS FOR THEIR ORIGINALITY
IN THE USE OF OUR SECRET THEME INGREDIENT.
AND MAY THE BETTER CHEF PREVAIL.
YOU KNOW, KEVIN, YOU GET A REAL KIND OF GLEAM IN YOUR EYE
WHEN YOU TALK ABOUT SCORING. I LIKE THAT.
ALL RIGHT, LET'S GO TO THE CHAIRMAN
AND GET THIS SHOW ON THE ROAD.
CHEF ISIDORI.
PLEASE TELL US ABOUT THE CULINARY VOYAGE
YOU'LL BE TAKING US ON TODAY FOR BATTLE STRIP STEAK.
WELL, MY FATHER WAS A CHEF.
AND OUTSIDE OF OUR ITALIAN RESTAURANT,
WE DID TWO THINGS.
WE WENT TO NEW YORK CITY STEAKHOUSES,
AND WE WENT TO CHINATOWN.
SO THAT'S WHAT INSPIRED MY MEAL TODAY.
EXCELLENT.
PLEASE TELL US ABOUT THIS FIRST COURSE.
FIRST COURSE.
STEAK TARTARE SEASONED WITH A LITTLE BIT OF URFA PEPPER
AND CORIANDER.
ON THE PLATE YOU'LL FIND SOME DIJON,
A LITTLE ARTISAN PICKLE SERVED WITH SOME TEXAS TOAST.
THIS IS A LITTLE BIT HOT
IN TERMS OF THE SPICE, AND I LOVE SPICY FOODS.
IT'S SORT OF OVERWHELMING ME A LITTLE BIT.
I'M NOT GETTING QUITE AS MUCH STEAK.
IT'S INTERESTING. IT SEEMS OVERWHELMING TO ME ALSO,
BUT WITH THE TEXAS TOAST WITH THE BUTTER,
IT REALLY DOES EVEN IT OUT.
THE BEEF DEFINITELY STANDS OUT WITH THE MUSTARD--
REALLY GOOD ADD.
THANK YOU.
IT'S SOMETHING DIFFERENT FOR ME
AS FAR AS JUST THE WAY IT LOOKS.
YOU KNOW, YOU THINK ABOUT STEAK, YOU THINK STEAK.
THIS GIVES, YOU KNOW, A WHOLE DIFFERENT DIMENSION.
CHEF.
ALL RIGHT, FIRST TRIP DOWNTOWN--
SPICY VIETNAMESE BEEF SALAD.
WE TOOK STRIP STEAK, MARINATED IT
IN SOME SRIRACHA- GINGER-LIME JUICE,
UM, SEARED IT,
UH, SERVED OVER SPROUT SALAD
TOPPED WITH A SPICED PEANUT MIXTURE.
THIS IS PHENOMENAL. YOU GET A SORT OF BURST
OF HERBS AND FLAVORS AS SOON AS IT GOES INTO YOUR MOUTH.
I WAS A LITTLE WORRIED THAT THE PEANUTS
WERE GONNA SORT OF OVERWHELM THINGS, BUT IT'S REALLY NOT.
IT'S BEAUTIFUL.
(Joshua) I GOTTA SAY,
I WAS A LITTLE INTIMIDATED BY THE AMOUNT OF VEGETABLES,
AS FUNNY AS THAT SOUNDS, BECAUSE I THOUGHT--
YOU'RE A MEAT MAN.
EXACTLY. WELL, I THOUGHT THE MEAT WOULD BE LOST,
BUT IT'S SO FULL OF FLAVOR, IT'S VERY WELL BALANCED,
AND THE PEANUTS REALLY DO TIE EVERYTHING TOGETHER REALLY WELL.
NEXT, OKAY, WE BASICALLY HAVE MADE
AN ONION MARMALADE.
WE SOUS-VIDED THEM, AND THEN WE COOKED THEM DOWN IN THE PAN.
AFTERWARDS, WE SOUS-VIDED THE STRIP STEAK,
SEARED IT LIGHTLY.
AND THEN IT'S GARNISHED WITH A FERMENTED BLACK GARLIC SAUCE.
OH, MY GOD. WOW.
GOOD?
THE SALT LEVEL ON THE STEAK IS PERFECT.
YEAH?
AND REALLY THAT'S WHAT I'M LOOKING FOR RIGHT OFF THE BAT.
THANKS.
JUST LIKE YOU SAID, STEAKHOUSE, ONIONS, PERFECT.
YEAH.
THIS IS JUST MAKING ME MAD.
IT TASTES SO GOOD, I'M ALMOST DONE.
NICE.
I'M REALLY UPSET RIGHT NOW.
BRING BIG BABY--
BRING BIG BABY ANOTHER HELPING.
YOU'RE A LOT BIGGER THAN ME.
YOU'RE A LOT BIGGER THAN ME.
YOU KNOW, BEING FROM A SOUTHERN STATE,
YOU KNOW, SALTY FOOD IS WHAT'S UP.
YEAH.
SO THIS IS WHAT'S UP.
YEAH.
CHEF.
NEXT, STEAK AND MUSHROOMS.
TODAY WE HAVE YELLOW OYSTER MUSHROOMS,
SHIITAKES, AND WHITE OYSTERS,
WHICH WE MADE INTO A FRICASSEE
WITH A LITTLE BIT OF DIJON MUSTARD,
UM, AND SOME GARLIC.
WE ALSO SOUS-VIDED THIS STEAK AS WELL.
THE FIRST THING I'LL SAY IS THIS BOWL IS A LITTLE BIT AWKWARD.
YEAH, SORRY ABOUT THAT.
I FEEL LIKE I'M GONNA ELBOW MY FRIENDS HERE.
THE MUSHROOMS ARE JUST BEAUTIFUL,
AND THEY REALLY COMPLEMENT
A PIECE OF MEAT LIKE THIS.
THANK YOU. THANK YOU.
YOU KNOW, WHEN I EAT IT, NOTHING REALLY STICKS OUT.
YOU KNOW, IT SMELLS GOOD, BUT AS FAR AS THE OTHER MEALS,
IT WAS LIKE, WHOA, YOU KNOW,
LIKE, WOW, KNOCKED ME OFF MY FEET.
THIS ONE REALLY DOESN'T KNOCK ME OFF MY FEET.
THANK YOU, CHEF. NEXT COURSE, PLEASE.
(Joe) THANK YOU.
CHEF.
ALL RIGHT, A STEAK BATTLE WITHOUT SURF AND TURF
WOULD NOT BE APPROPRIATE.
SO WHAT YOU HAVE TODAY IS A PHO.
POUR THE BROTH UNDERNEATH.
THERE ARE VERMICELLI NOODLES. THERE'S SLICED RAW BEEF.
THE SURF PART IS JAPANESE BONITO FLAKES.
(Georgia) THE MEAT IS BEAUTIFULLY SORT OF--
SORT OF FLOATING, SORT OF THESE PINK SHEETS OF PAPER
FLOATING IN THE LIQUID, WHICH I LOVE.
IT'S A LITTLE BIT LOST
IN THIS WONDERFUL, HERBY, SPROUTY MIXTURE.
BUT, UM, IT'S STILL WONDERFULLY DELICATE.
AND THE TEXTURE IS WONDERFUL. IT SORT OF MELTS.
YOU DON'T NEED TO CHEW TOO MUCH.
I REALLY LIKE THE ASSEMBLY.
IT ACTUALLY KEPT THINGS A LOT MORE FRESH, NICE AND CRISP.
THE BROTH IS NOT OVERWHELMING. THINGS ARE FLOATING AROUND.
IT KINDA GETS LOST, BUT THE FLAVOR IS ON SPOT.
IT'S VERY CREATIVE FOR A SURF AND TURF.
(Joe) THANK YOU.
GOOD CHOICE.
CHEF ISIDORI, THANK YOU FOR A WONDERFUL MEAL.
THANK YOU VERY MUCH. A PLEASURE.
(cheering)
IRON CHEF FLAY.
STRIP STEAK IS A VERY VERSATILE INGREDIENT.
PLEASE TELL US ABOUT YOUR OVERALL THEME FOR TODAY'S MEAL.
THE OVERALL THEME FOR MY TASTING TODAY
WAS SORT OF A TRIP AROUND THE WORLD.
SO TODAY WE'RE GONNA START OFF WITH A TARTARE.
IT IS SEASONED WITH SOME SMOKED CHILI
AND A LITTLE BIT OF MUSTARD AND CAPERS.
THE SAUCE IS MADE OUT OF PIQUILLO PEPPERS.
AND THERE'S A LITTLE BIT OF CABRALES BLUE CHEESE
THAT IS DOTTED IN THERE.
I LOVE HOW THIS TARTARE IS SEASONED.
(Bobby) THANK YOU.
IT'S SO WONDERFUL.
THAT BRIGHT FLAVOR OF THE CAPERS,
SORT OF DOTTED IN WITH SCALLIONS.
THIS IS WHAT A TARTARE SHOULD TASTE LIKE.
THANK YOU.
ONE OF MY FAVORITE THINGS ABOUT THE DISH
IS THAT THE TARTARE STANDS ALONE,
AND WHEN YOU MIX IT TOGETHER IT BECOMES A DIFFERENT DISH,
BUT REALLY YOU CAN STILL TASTE THAT STEAK RIGHT THROUGH IT.
THAT'S GREAT.
GLAD TO HEAR IT. THANK YOU.
THE CREATIVITY-- I LOVE IT.
YOU KNOW, WHEN A TEAM COMPLEMENTS EACH OTHER,
YOU KNOW, GREAT THINGS HAPPEN.
AND AS FAR AS FOOD, IT'S GREAT TASTE.
IRON CHEF.
THE NEXT COURSE
HAS SOME CARIBBEAN FLAVORS TO IT.
I SPICE-RUBBED THE STEAK AND GRILLED IT.
UNDERNEATH IS A SAUCE MADE WITH FRESH MANGO
AND, UM, PARSLEY AND A LITTLE BIT OF VINEGAR.
ON TOP OF THE STEAK IS SOME PICKLED GINGER
AND SOME PICKLED HABANEROS.
MY STEAK'S A LITTLE OVERDONE FOR ME.
OKAY.
I LIKE MY MEAT A LITTLE-- A LITTLE BLOODY.
ALL RIGHT.
BUT IT HAS GREAT FLAVOR.
AND THAT SWEETNESS OF THE SAUCE
IS REALLY PERFECT WITH IT.
IT'S A VERY CLASSIC GRILL.
THE DRY AGE STANDS UP TO THE MANGO WITH THE HERBS.
WHEN YOU TAKE JUST SOME HABANERO WITH THE STEAK,
IT ABSOLUTELY-- IT PAIRS PERFECTLY.
YOU ACTUALLY SHAVED THE HABANERO THIN ENOUGH
WHERE IT'S NOT OVERPOWERING.
THANK YOU.
IRON CHEF.
OKAY, THE NEXT DISH IS, UM, A VERSION
OF A HAWAIIAN POKE.
AND THIS IS ACTUALLY DONE WITH THE STRIP STEAK
THAT I GRILLED, AND I LET IT GET TO ROOM TEMPERATURE.
AND I PAIRED IT WITH A SALAD.
(Joshua) I WAS SURPRISED AT THE TEMPERATURE.
AT FIRST I WAS A LITTLE SURPRISED, ALMOST DISAPPOINTED,
BUT YOU KNOW, WHEN I GOT INTO IT--REALLY GOOD.
IT IS A BIT SWEET,
BUT I THINK THAT'S KIND OF THE NATURE OF THE SALAD.
YEAH, UH, IT'S SWEET.
UM, IT GIVES ME, LIKE, THAT...
PUCKER.
YEAH, LIKE YOU WANT TO--
YOU KNOW, IT GIVES YOU THAT, YOU KNOW, SWEET TOOTH.
YOU KNOW?
YEAH. THE SAUCE IS A LITTLE TOO STRONG.
IT OVERPOWERS THE BEEF, AND THAT'S WHAT THIS IS ABOUT.
THANK YOU, IRON CHEF. NEXT COURSE, PLEASE.
IRON CHEF.
OKAY, FOR THE NEXT COURSE
WE'RE GOING TO SPECIFICALLY THE PACIFIC NORTHWEST.
YOU KNOW, OBVIOUSLY, I GROUND THE STRIP STEAK.
AND I ACTUALLY SMOKED THIS BURGER.
THERE'S SOME WHITE CHEDDAR CHEESE.
THERE'S A, UM, RED WINE BARBECUE SAUCE MADE WITH PINOT NOIR,
AND THEN SOME WILD MUSHROOMS
AND THEN THE BRIOCHE ROLL
WITH A LITTLE BIT OF FRESH THYME
SORT OF BAKED ON TOP.
(Georgia) THIS IS PHENOMENAL.
YOU REALLY DO TASTE THE SMOKINESS.
AND THIS WINE-- REALLY, REALLY GOOD
WITH THE SMOKINESS OF THE BEEF. IT'S WONDERFUL.
BEING FROM, YOU KNOW, LOUISIANA,
AND EXPERIENCING BURGERS IN A DIFFERENT STYLE,
YOU KNOW, IT'S GOOD TO SEE A BURGER
FROM A DIFFERENT SET OF, LIKE, CULTURE.
IT REALLY, REALLY, YOU KNOW, JUMPS OUT TO ME.
I LIKE TO EXPERIENCE DIFFERENT THINGS,
AND IT DOES TAKE ME SOMEWHERE ELSE.
THANK YOU, IRON CHEF. NEXT COURSE, PLEASE.
IRON CHEF.
OKAY, GOING TO MEXICO SURF AND TURF STYLE.
SO THIS IS VERY SIMPLY COOKED--
SALT, LOTS OF BLACK PEPPER, AND IT'S GRILLED.
AND THEN, UM, I MADE A LOBSTER MOLE SAUCE ACTUALLY.
SO THERE IT IS-- SURF AND TURF.
WHAT'S INTERESTING IS YOU HAVE A GREAT PLAY
ON SORT OF SWEET AND SALTY GOING ON HERE ALONG WITH THE SPICE.
AND EVEN THOUGH THE MOLE HAS SOME REAL KICK TO IT,
THE SWEETNESS SORT OF TEMPERS THAT.
AND THE SALTINESS OF THE CHEESE, WHICH IS MILD BUT STILL THERE,
IS A WONDERFUL BALANCE.
THANK YOU.
UH, THIS DISH IS A GREAT EXAMPLE
OF WHY I LIKE TO LISTEN TO THE CHEF DESCRIBE IT.
BECAUSE WHEN YOU DESCRIBE IT THAT WAY,
YOU TAKE SMALL AMOUNTS OF THE SAUCE
AND A LITTLE BIT OF THE CHEESE.
IT REALLY HITS. I CAN SEE WHAT YOU'RE TRYING TO GO FOR.
IT'S A REALLY, REALLY GOOD STEAK DISH.
THANK YOU.
YOU KNOW, WHEN YOU HAVE SO MANY DIFFERENT TYPES
OF PERSONALITIES FOR STEAK AND LOBSTER,
YOU KNOW, YOU HAVE TO PUT THOSE THINGS TOGETHER.
AND YOU KNOW, THAT'S HOW YOU MAKE A CHAMPIONSHIP TEAM.
AND YOU KNOW, WHEN YOU HAVE FLAVORS LIKE THIS
AND YOU PUT 'EM TOGETHER AND MAKE 'EM
INTO ONE MASTERPIECE, IT'S UNBELIEVABLE.
IRON CHEF FLAY,
THANK YOU FOR AN EXCELLENT MEAL.
THANK YOU, CHAIRMAN.
(cheering)
NEXT UP, THE VERDICT WITH A LOVELY SIDE OF LIMA BEANS
WHEN "IRON CHEF AMERICA" RETURNS.
♪♪♪
WELCOME BACK TO KITCHEN STADIUM. THIS IS "IRON CHEF AMERICA."
THE BATTLE IS DONE. THE JUDGING IS DONE.
AND THE CHAIRMAN HAS A VERDICT HE IS ABOUT TO SERVE UP.
KEEP IN MIND, THERE ARE 20 POSSIBLE POINTS
THAT CAN BE GIVEN TO BOTH CHEFS.
10 OF THOSE POINTS ARE FOR THE TASTE,
THE FLAVOR OF THE DISHES, ANOTHER 5 FOR ORIGINALITY,
AND THE FINAL 5 FOR PLATING AND PRESENTATION.
SO LET'S GO UP AND FIND OUT WHOSE CUISINE REIGNS SUPREME.
TODAY TWO CHAMPIONS MET
IN BATTLE STRIP STEAK HERE IN KITCHEN STADIUM.
CHEF ISIDORI.
IRON CHEF FLAY.
THE JUDGES HAVE SPOKEN,
AND THE WINNER IS...
♪♪♪
IRON CHEF FLAY.
(cheers and applause)
(Alton) SO THAT'S ANOTHER VICTORY NOTCH
IN THE CULINARY BELT OF IRON CHEF BOBBY FLAY.
A STRONG WIN IN THE AREA OF PLATING
HELPED SEAL THE VICTORY FOR THE IRON CHEF THIS DAY.
AND SO IT GOES IN KITCHEN STADIUM.
I CLOSE WITH WORDS FROM THE FRENCH WRITER
WHO SIMPLY WENT BY THE NAME COLETTE.
SHE SAID, "IF YOU AREN'T UP TO A LITTLE MAGIC OCCASIONALLY,
YOU SHOULDN'T WASTE YOUR TIME TRYING TO COOK."
I'M ALTON BROWN. ON BEHALF OF KEVIN BRAUCH,
THE CHAIRMAN, AND EVERYONE HERE IN KITCHEN STADIUM,
I BID YOU GOOD EATING.
WHOO! I NEEDED THAT.
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.