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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?
(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.
BEFORE HE WENT COMPLETELY BONKERS AND DIED,
THE NIHILIST PHILOSOPHER FRIEDRICH NIETZSCHE WROTE,
AND I QUOTE,
"BAD COOKS AND THE UTTER LACK OF REASON IN THE KITCHEN
"HAVE DELAYED HUMAN DEVELOPMENT THE LONGEST
AND IMPAIRED IT THE MOST."
WELL, FRET NOT, FRED. NO BAD COOKS IN THIS KITCHEN.
NO, SIR. AND AS FOR REASON?
WELL, THERE'S ONLY ONE REASON IN KITCHEN STADIUM,
AND THAT'S TO WIN.
TIME TO FOLLOW THE CHAIRMAN INTO THE FRAY.
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 ALAIN ALLEGRETTI.
TODAY'S CHALLENGER WAS BORN IN NICE
AND WAS FIRST INSPIRED TO COOK BY WATCHING HIS GRANDMOTHER.
I GREW UP ON THE FARM, AND LOOKING AT HER ALL THE TIME,
YOU KNOW, COOKING FOR THE ENTIRE FAMILY.
I WAS ALWAYS FASCINATED BY IT.
(Alton) AFTER WORKING IN MANY HIGHLY RATED RESTAURANTS
ACROSS FRANCE, CHEF ALLEGRETTI FOUND HIS WAY TO NEW YORK CITY
AND THE KITCHENS OF LA PETITE MAISON,
WHERE HE CONTINUED TO DEVELOP
HIS WELL-RENOWNED SEAFOOD FLAVORS.
THE CHEF CAN NOW BE FOUND IN THE KITCHEN
OF LA PROMENADE DES ANGLAIS,
A MANHATTAN EATERY SHOWCASING HIS CULINARY SKILLS.
NOW THE CHALLENGER MUST MAKE THE ULTIMATE CHOICE.
WHICH OF THE CHAIRMAN'S CHAMPIONS WILL HE CALL FORTH
TO JOIN HIM ON THE FIELD OF CULINARY COMBAT?
(Alain) I CHOSE THIS IRON CHEF
BECAUSE HE'S PROBABLY ONE OF THE MOST ICONIC IRON CHEFS.
I WANT TO BATTLE...
IRON CHEF BOBBY FLAY.
LET'S GO. LET'S GO. LET'S GO.
CHEF ALLEGRETTI, BONJOUR.
YOU COME TO US FROM LA PETITE MAISON,
WHICH IS FRENCH FOR "THE SMALL HOUSE."
SO WILL YOU FEEL COMFORTABLE IN KITCHEN STADIUM,
A.K.A. THE BIG HOUSE?
I AM UP TO THE CHALLENGE.
(speaks French)
IRON CHEF FLAY.
CHEF ALLEGRETTI IS FROM FRANCE,
THE CRADLE OF FINE CUISINE.
WILL HE BE A FORMIDABLE FOE?
I AM SURE CHEF ALLEGRETTI WILL BE A FORMIDABLE FOE.
VERY GOOD.
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...
♪♪
CANNED TUNA!
(audience) OH!
CANNED TUNA. THAT DOESN'T BRING FIREWORKS TO YOUR HEAD
WHEN YOU THINK ABOUT IT, YOU KNOW,
BUT GOOD QUALITY CANNED TUNA CAN BE TERRIFIC.
COOKING WITH A CAN OF TUNA IS WAY DIFFERENT
THAN COOKING WITH FRESH TUNA.
BUT YOU KNOW, TODAY WE HAVE TO SHINE WITH A CAN OF TUNA.
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 CANNED TUNA IS ON HERE IN KITCHEN STADIUM.
WE'VE GOT TWO DIFFERENT TYPES-- AN AMERICAN ALBACORE TUNA,
POLE CAUGHT, THEREFORE SUSTAINABLE.
THE OTHER IS AN ITALIAN PRODUCT, ALSO LINE CAUGHT.
IT IS A YELLOWFIN.
IT IS OIL PACKED.
THE AMERICAN ALBACORE IS WATER PACKED.
OKAY, ALL RIGHT, SO LET'S HAVE A LITTLE QUICK STRATEGY HERE.
WHEN STRATEGIZING, I ASKED ONE OF MY SOUS-CHEFS, RICK,
TO WORK ON A DISH THAT WAS A FRITTER,
A BRANDADE OF SORTS.
GET ME THE SPICES AS SOON AS I CAN,
SO I CAN ACTUALLY DO THE TUNA OFF.
OKAY.
GUYS, LET'S DO A STRATEGY. GUYS, GUYS, GUYS.
STRATEGY TIME, AND I JUST TELL, YOU KNOW, MY SOUS-CHEF,
REMOVE THE PRESSURE AND, YOU KNOW, PERFORM WELL.
OKAY, WE'RE GONNA DO WELL. WE'RE NOT SCARED.
OUI.
I WAS MAKING SOMETHING VERY COMFORTABLE FOR ME,
WHICH IS A NIçOISE SALAD,
BUT AS ALWAYS, LIKE, BRING IT TO THE NEXT LEVEL.
OKAY. ALL RIGHT, GO.
OKAY, GREAT.
(Alton) LOOKING OVER
AT CHEF ALLEGRETTI'S SIDE OF THE KITCHEN,
WE'VE GOT AROMATICS COMING APART ON THE CHEF'S BOARD.
IRON CHEF FLAY-- HE IS NOW CRACKING EGGS.
MAYBE HE'S GONNA MAKE A PASTA.
HIS SOUS-CHEF RENEE LOADING SOME RICE INTO A POT.
HIS OTHER SOUS-CHEF RICK ALSO HAS SOME EGGS.
THOSE GOING INTO THE HOT WATER FOR A LITTLE BOILING ACTION.
IRON CHEF NOW ADDING THOSE BEATEN EGGS
TO HIS FOOD PROCESSOR.
AND I-I THINK THAT'S JUST ALL-PURPOSE FLOUR.
SOUS-CHEF RENEE BACK OVER AT THE PANTRY COLLECTING SPICES.
UH, CUMIN, CORIANDER,
SOME BROWN SUGAR ALL IN THAT BOWL.
OVER ON CHEF ALLEGRETTI'S SIDE,
WE CAN SEE SOME BUTTER BEING MELTED DOWN,
AND IT LOOKS LIKE THEY'RE ADDING SOME FLOUR TO THAT.
THEY'VE ALSO GOT SOME DARK GRAPES
GOING INTO A SHALLOW PAN.
MAYBE THEY'RE GONNA BE MAKING A SAUCE.
CHEF ALLEGRETTI BREAKING UP SOME RED BELL PEPPERS
OVER ON HIS BOARD.
RICK, YOU GOOD?
(Rick) YES, CHEF.
RENEE?
(Renee) YES.
(Alton) IRON CHEF BOBBY FLAY WORKING ON THAT DOUGH
THAT HE BROUGHT TOGETHER VERY QUICKLY
IN THE FOOD PROCESSOR OVER ON HIS SIDE.
OVER ON CHEF ALLEGRETTI'S SIDE, WE CAN SEE ONE, TWO, THREE,
FOUR, FIVE, SIX, SEVEN OF THOSE QUAIL EGGS
HAVE GONE INTO WATER.
IS THE BéCHAMEL GOING, MIKE?
(Michael) YEAH, IT'S WORKING.
SOME PLUM TOMATOES-- CANNED PLUM TOMATOES
BEING CUT DOWN ON THE CHEF'S STATION.
COMING IN HERE TO WELCOME CHEF ALLEGRETTI
TO KITCHEN STADIUM.
HOW ARE YOU?
WELCOME, CHEF. I'M FINE. THANK YOU.
THANK YOU.
UH, YOU'RE KNOWN FOR SEAFOOD.
HOW WILL THAT FIT INTO YOUR STRATEGY TODAY,
BEING SEAFOOD FROM A CAN-- THE CANNED TUNA?
WELL, THAT IS A CHALLENGE, BUT YOU KNOW,
I THINK I'M PRETTY FAMILIAR WITH.
AND I'M GONNA TRY TO BE AS CREATIVE AS POSSIBLE,
YOU KNOW WHAT I MEAN, TO BE UP FOR THIS BATTLE.
OKAY, WELL, GOOD LUCK.
THANK YOU.
AND, UH, GET COOKING.
YEAH.
IRON CHEF BOBBY FLAY, I'VE GOT TWO WORDS FOR YOU--CANNED TUNA.
WHERE'S THE IRON CHEF GONNA GO WITH THIS?
THINK BACK TO YOUR CHILDHOOD WITH TUNA.
OKAY.
UM, YOU KNOW, YOU CAN'T USE IT LIKE FRESH TUNA,
BUT THERE'S ALSO-- I MEAN,
THERE'S SOME REALLY GOOD DISHES YOU CAN MAKE WITH THIS.
YEAH. THANKS, IRON CHEF.
I'M READY FOR THE TOMATOES WHEN YOU'RE--
CHEF ALLEGRETTI ADDING HIS TOMATO
TO SOME ONION AND GARLIC.
(Alain) THERE THEY ARE.
ALSO ON CHEF ALLEGRETTI'S SIDE OF THE WORLD,
YOU KNOW, THAT PAN OF RED GRAPES--
THEY ADDED SOME PINOT NOIR TO THAT AND ALSO SOME SUGAR.
HE'S GONNA COOK THAT DOWN OBVIOUSLY
INTO SOME KIND OF REDUCTION. PRE-ROLLED PASTA DOUGH
THAT LOOKS LIKE IT'S ALREADY BEEN ROLLED WITH CORNMEAL.
AND THEY'RE JUST PUNCHING ROUNDS OUT OF THAT.
MICHAEL OVER ON CHEF ALLEGRETTI'S SIDE
HANDLING THAT.
IRON CHEF FLAY TRIMMING SOME YELLOWFIN TUNA.
SO THE CHAIRMAN ALLOWING FRESH TUNA
INTO HIS CANNED TUNA PARTY-- INTERESTING.
AND I SEE MY FAVORITE CANADIAN KEVIN BRAUCH
IS DOWN ON THE FLOOR, RIGHT SMACK-DAB IN THE MIDDLE.
WHAT DO YOU KNOW, KEVIN?
UH, I'M LOOKING AROUND.
I MEAN, I'M SEEING A LOT OF CANNED TUNA.
DON'T LET THE CAN DECEIVE US. CORRECT, ALTON BROWN?
NO, THAT'S ACTUALLY GOOD STUFF.
YOU KNOW, IF YOU'RE LOOKING TO REPLACE FRESH TUNA,
CANNED TUNA IS NOT THE PLACE TO GO.
IT'S ITS OWN FOOD AND HAS ITS OWN APPLICATIONS.
I LOVE THE STUFF.
IS IT--IS THIS GONNA HEARKEN BACK TO CHILDHOOD MEMORIES?
I MEAN, IRON CHEF BOBBY FLAY BROUGHT THAT UP.
WELL, I THINK THAT WE'RE GONNA-- IN THE FIRST FEW MINUTES
WE'LL KNOW IF CANNED TUNA MEMORIES
OR CANNED TUNA, YOU KNOW, EUROPEAN ASPIRATIONS
COME TO BEAR.
I KNOW CHEF ALLEGRETTI IS A MASTER
OF PRECISE AND EXACTING TECHNIQUE,
SO I'M SURE WE'LL SEE THAT ON DISPLAY HERE TODAY.
OVER ON THE CHALLENGER'S SIDE, WE'VE GOT RED PEPPER
NOW COOKING WITH SOME ONIONS IN BROTH.
BOY, I'M LOOKING THERE ON ROBOCAM NUMBER 10.
THAT'S JUST A MIXTURE OF SOME-- SOME SWEETBREADS,
BUTTERMILK, AND MIREPOIX.
SWEETBREADS, OF COURSE, CAN BE EITHER THE THYMUS GLAND
FROM THE NECK OF TYPICALLY A CALF OR A LAMB.
THE SAUCE THAT'S COMING TOGETHER ON HANDHELD 7--
THAT'S JUST SUGAR, SOME HONEY.
I THINK THERE'S SOME BUTTER IN THERE,
AND THERE'S ALSO SOME FLOUR AND LAVENDER.
UH, WE'VE GOT SOME FAVA BEANS.
THAT LEADS ME TO BELIEVE RIGHT OFF THE BAT
THAT WE'LL HAVE SOME KIND OF TREATMENT OF A SALAD NIçOISE,
WHICH OF COURSE IS A MIXED SALAD TOPPED WITH TUNA AND ANCHOVY.
SO I'LL KEEP AN EYE OUT FOR THOSE ITEMS COMING TOGETHER
OVER ON THE CHALLENGER'S SIDE.
AND OVER ON THE IRON CHEF BOBBY FLAY'S SIDE OF THE WORLD,
WE CAN SEE THAT RENEE HAS JUST BROUGHT SOME CHILIES--
I THINK THOSE ARE ALL NEW MEXICAN CHILIES--
ONE OF BOBBY FLAY'S FAVORITES.
AND IRON CHEF FLAY NOW AT THE BLENDER,
BRINGING TOGETHER AN EMULSION, DRIZZLING IN SOME OIL.
UH, THERE'S JUST SOME EGG YOLK, SOME MUSTARD, LEMON JUICE.
OVER ON CHEF ALLEGRETTI'S SIDE,
WE CAN SEE THE PULLMAN LOAF BEING TAKEN APART
BY SOUS-CHEF FREDERIC.
IT LOOKS LIKE A BIG BLOCK OF--
WELL, SOME CHEESES, SEVERAL CHEESE NOW COMING OUT.
(Kevin) SWISS AND AMERICAN.
IT LOOKS LIKE MAYBE SOME RICOTTA IS STANDING BY.
ALL OF THOSE ARE OVER ON THE CHALLENGER'S SIDE.
IN THE, UM, OKAY, IN THE HANDS OF RICK
OVER ON IRON CHEF BOBBY FLAY'S SIDE OF THE WORLD,
ITALIAN TUNA--THAT HEADED FOR A POT OF POTATO
AND HEAVY CREAM.
COULD MAYBE BE A RIFF ON A BRANDADE
WITH TUNA SUBSTITUTING FOR THE SALT COD.
IRON CHEF BOBBY FLAY NOW WITH UNI.
SEA URCHIN GOING INTO THAT EMULSION
THAT HE WAS MAKING.
IT'S ALMOST LIKE A SEA URCHIN OR UNI MAYO, IF YOU WILL.
15 MINUTES HAVE ELAPSED.
GUYS, TIME FLIES.
THE HEAT IS ON HERE IN KITCHEN STADIUM.
WE'LL GET BACK TO THE ACTION
WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
WE ARE BACK IN KITCHEN STADIUM,
WHERE THE CHALLENGER, CHEF ALLEGRETTI,
IS ATTEMPTING TO WHUP UP ON THE CHAIRMAN'S CHAMPION,
IRON CHEF BOBBY FLAY,
THROUGH THE CUNNING USE OF CANNED TUNA.
LET'S GET YOU CAUGHT UP.
RIGHT NOW THE IRON CHEF HAS A MIXTURE OF CAPERS,
HARISSA, AND SOME OF THE OIL-PACKED TUNA IN A BLENDER.
THAT'S A TONNATO SAUCE. CARROTS ARE BEING SLICED,
AND BREAD IS BEING CUT INTO CUBES.
NOW THE CHALLENGER, CHEF ALLEGRETTI,
IS DICING BOTH CELERY AND CARROTS.
BOTH THE SWISS AND AMERICAN CHEESE
HAVE BEEN RUN THROUGH A DELI SLICER.
AND SPINACH HAS BEEN BLANCHED AND IS NOW SAUTéING IN A PAN.
THEY BOTH POSSESS PRETTY FINE CULINARY MINDS,
BUT THEY'RE NOT THE ONLY ONES IN KITCHEN STADIUM.
I SPEAK, OF COURSE, OF THE JUDGES.
AND TO INTRODUCE THEM, WE GO TO KEVIN BRAUCH. KEVIN.
THANK YOU, ALTON. KONBANWA.
LADIES AND GENTLEMEN, GOOD EVENING.
HERE COME THE JUDGES.
LEADING OFF, THIS FOOD AUTHOR IS KNOWN AS THE STILETTO CHEF.
AND HER LATEST COOKBOOK IS CALLED "PRETTY DELICIOUS."
SHE'S ALSO A CHEF CONTRIBUTOR
ON THE COOKING CHANNEL'*** SHOW "UNIQUE EATS."
THIS IS...
NEXT UP, THIS AUTHOR OF "EAT MY GLOBE"
WAS NAMED 1 OF THE TOP 20 FOOD JOURNALISTS IN THE U.K.
HE WAS ALSO A JUDGE
DURING THE CHAIRMAN'S "NEXT IRON CHEF" COMPETITION.
HE'S...
FINALLY, THIS TONY-AWARD WINNING ACTRESS
WAS MOST RECENTLY ON THE BIG SCREEN
IN THE CRIME THRILLER "CHOOSE."
HER BIG SMILE ALWAYS LIGHTS UP KITCHEN STADIUM.
THIS IS...
(Alton) ALL RIGHT, THANK YOU, KEVIN BRAUCH.
ON CHEF ALLEGRETTI'S SIDE OF THE KITCHEN
WE CAN SEE SOME LEMON ZEST BEING ADDED TO RICOTTA.
YOU GOOD?
GOOD.
UM, IRON CHEF BOBBY FLAY NOW MOVING SOME MISO,
SOME RED MISO, I BELIEVE, TO A POT OF WATER.
HE MAY BE MAKING A SAUCE-- OH, AND LOOK.
WE'VE GOT BONITO FLAKE, A GIANT PILLOW OF IT
BEING KIND OF POPPED REPEATEDLY.
THAT OF COURSE IS DRIED SKIPJACK TUNA.
THAT'S GOING-- WELL, HE'S MAKING DASHI.
HE'S MAKING DASHI ESSENTIALLY.
SO WITH JUST ABOUT 38 MINUTES LEFT IN THE BATTLE,
LET'S GO UP TO KEVIN BRAUCH, WHO IS TALKING TO CANDICE KUMAI.
CANDICE, HELLO. HOW FAMILIAR ARE YOU
WITH CANNED TUNA, MY DEAR?
WELL, I MUST SAY,
I GREW UP EATING THIS EVERY SINGLE WEEK.
YEAH.
AND IT'S A REALLY OPEN PALETTE.
I MEAN, YOU CAN REALLY DO SO MUCH WITH IT.
SO I'M EXCITED TO SEE THE VERSATILITY
THEY HAVE TO BRING
AND ALSO MAYBE SOME INSPIRATION.
YOU--YOU'VE JUST SHOCKED THE HECK OUT OF SIMON.
UM, ARE THE AMERICANS AND THE CANADIANS
THE ONLY PEOPLE WHO LOVE THIS PRODUCT?
OR I MEAN, HOW IS IT AROUND THE WORLD?
(Simon) YOU KNOW, I THINK THE PROBLEM IS IN NORTH AMERICA
PEOPLE OFTEN ASSUME CANNED GOODS WITH--WITH POOR QUALITY.
IN EUROPE IT'S QUITE THE OPPOSITE.
IT'S CONSIDERED VERY HIGH QUALITY,
AND IT'S OFTEN VERY, VERY GOOD.
THE TRADITIONAL NIçOISE SALAD-- CHEF ALLEGRETTI IS FROM NICE...
OF COURSE.
WAS MADE WITH CANNED TUNA, AND I'M HOPING
HE'S GONNA BRING SOME OF THAT NIçOISE ELEMENT.
AND IN FACT, I'M SEEING THAT WITH THE WAY HE'S TREATING
THE VEGETABLES, THE WAY HE'S TREATING THE PEPPERS.
THOSE ARE ALL THINGS THAT ARE VERY CLASSIC TO NIçOISE SALAD.
I'M REALLY EXCITED ABOUT IT.
HE--I CAN TELL HE'S EXCITED.
CADY HUFFMAN IS NOT EXCITED ABOUT THE INGREDIENT.
WHY NOT, MY DEAR?
NO, I'M NOT A FAN OF CANNED TUNA.
WHY NOT? WHY NOT?
THE FLAVOR WAS JUST OVERPOWERING
IN ANYTHING MY MOTHER COOKED IT IN.
YOU ALWAYS COME IN HERE WITH AN OPEN MIND.
I'M ALWAYS EXCITED, PARTICULARLY WITH AN INGREDIENT
THAT I'M NOT TRADITIONALLY FOND OF,
TO COME HERE AND TASTE IT THE WAY IT SHOULD BE.
ALL RIGHT. ALTON BROWN, BACK TO YOU.
THANK YOU, KEVIN.
THANK YOU, JUDGES. LET'S GET BACK TO THE ACTION.
ON THE CHALLENGER'S SIDE, SOME OF THE WATER-PACKED TUNA
GOING INTO THE POT OF CHOPPED AND STEWED TOMATOES.
JALAPEÑO CHILI BEING TAKEN APART
BY CHEF ALLEGRETTI ON HIS BOARD,
CHOPPING THAT DOWN INTO A BRUNOISE.
BOBBY FLAY WITH A LOAF OF-- JUST LOOKS LIKE WHITE BREAD.
HE IS GONNA BE MAKING A SANDWICH,
I GUARAN-STINKING-TEE YOU, AND I LOVE HIM FOR IT.
(Rick) BOBBY, I CAN TAKE THIS BURNER, FRONT BURNER?
YES. YES.
ON CHEF ALLEGRETTI'S SIDE,
I'M REALLY CURIOUS LOOKING OVER AT MICHAEL.
HE TOOK THESE, UH, THESE PREMADE PASTA SHEETS,
AND RIGHT NOW HE'S KIND OF USING THOSE
TO SMASH DOWN ON THAT TOMATO
AND I BELIEVE GARLIC MIXTURE AND THE ALBACORE TUNA.
WHERE'S MY SPICE RUB?
(Renee) WHAT?
SPICE RUB.
YES, YOU NEED IT? READY NOW?
WELL, AT SOME POINT, YEAH.
I'M READY.
HEY, AND LET'S BE CAREFUL ABOUT JIB NUMBER ONE, SHALL WE?
THOSE THINGS ARE EXPENSIVE.
IT TOOK A SERIOUS HIT IN THE SCHNOZ
FROM PIQUILLOS.
AND OF COURSE, SOME OF THAT OIL AEROSOLIZED AND IGNITED.
THAT'S HOW YOU GET ON TELEVISION.
YOU TAUGHT ME THAT ONE.
EXACTLY.
NOW I'M REALLY INTERESTED, LOOKING OVER
AT CHEF ALLEGRETTI'S SIDE OF THE WORLD,
AS SOUS-CHEF MICHAEL CONTINUES TO BUILD IN THIS LINED PAN
BéCHAMEL, THE SAUTéED SPINACH,
THIS ALBACORE-TOMATO MIXTURE,
THE ROUNDS OF--OF PREMADE PASTA
BEING SMACKED TOGETHER.
AND NOW IT'S GETTING THE RICOTTA MIXTURE.
THIS IS ALMOST LIKE A FREE-FORM LASAGNA.
MORE KNIFE ACTION OVER ON THE CHALLENGER'S SIDE.
THAT'S JUST SOME CILANTRO BEING MOWED THROUGH
BY CHEF ALLEGRETTI.
HIS SOUS-CHEF FREDERIC LOADING THE CAPER, RED ONION,
AND JALAPEÑO INTO A BOWL.
OVER ON THE IRON CHEF'S SIDE,
SOME OF THAT BREAD BEING BROWNED OFF IN A PAN.
THE ENGLISH GARDEN PEAS AWAIT.
TOMATOES NOW GOING INTO A HOT PAN.
A LOT OF SEARING AND SAUTéING GOING ON
OVER IN THE IRON CHEF'S WORLD TODAY.
BEAUTIFUL YELLOWFIN TUNA LOIN
BEING SEASONED IN THE HANDS OF IRON CHEF BOBBY FLAY THERE
ON HIS BOARD-- CERTAINLY SOME CHILI POWDER.
THERE'S SOME NEW MEXICO, SOME ARBOL,
PASILLA, AND A LITTLE BIT OF SUGAR,
SO HE'S DOING KIND OF A CHILI CURE ON THAT.
AND OVER ON CHEF ALLEGRETTI'S SIDE NOW
WE CAN SEE THE SWEETBREADS ARE BEING CAREFULLY ROLLED UP
IN PLASTIC WRAP BY HIS SOUS-CHEF MICHAEL.
THE WAY HE'S TWISTING THE ENDS OF THAT,
WE CAN ONLY ASSUME THAT THOSE ARE GONNA BE SIMMERED.
TOMATO BEING TAKEN APART BY THE CHALLENGER.
HIS ATTENTION TO DETAIL IS WELL KNOWN
THROUGHOUT THE CULINARY WORLD.
THE GUY'S A PRO, AND HE'S GOT SUCH INCREDIBLE EXPERIENCE.
HE WORKED WITH THE CHEF OF ALL CHEFS, ALAIN DUCASSE,
FOR MANY YEARS.
AND SO I KNOW HIS TECHNIQUE IS GONNA BE REALLY PRECISE.
(Alton) OIL BEING DRIZZLED INTO SOME EGGS
ON THE CHALLENGER'S SIDE. POSSIBLY A MAYO HAPPENING THERE.
MARCONA ALMONDS BEING SAUTéED
JUST IN, I THINK, SOME OIL
OVER ON IRON CHEF BOBBY FLAY'S SIDE.
LET ME KNOW WHEN YOU WANT TO GO TO THE BLENDER, OKAY?
(Rick) OKAY, CHEF.
30 MINUTES HAVE ELAPSED.
HOW ARE YOU DOING?
(Michael) GOOD, GOOD, GOOD, GOOD, GOOD.
ON TIME?
YEAH.
WELL, THE COOKING CONTINUES AS THE COMPETITION
REACHES A BOILING POINT HERE IN KITCHEN STADIUM.
"IRON CHEF AMERICA" WILL RETURN.
♪♪
HI, FOOD FANS, WELCOME BACK TO BATTLE CANNED TUNA,
RAGING ON HERE IN KITCHEN STADIUM.
WE'VE GOT FISTICUFFS BETWEEN THE CHALLENGER,
CHEF ALLEGRETTI, ON THIS SIDE
AND IRON CHEF BOBBY FLAY ON THIS SIDE.
LET'S GET CAUGHT UP. NOW THE CHALLENGER HAS LOADED
HIS TUNA AND SPINACH LASAGNA INTO THE CONVECTION OVEN.
MORE TUNA IS BEING ADDED TO A MIXTURE
OF RED ONION, CAPERS, AND CELERY.
THE IRON CHEF HAS HIS SPICE-RUBBED YELLOWFIN TUNA
ON THE GRILL.
(Bobby) YOU WANT TO KEEP AN EYE ON THAT?
AND SOME SMOKED CHINESE SAUSAGE HAS BEEN DICED
AND LOADED INTO A PAN.
LET'S GET BACK TO BUSINESS, SHALL WE?
ON IRON CHEF BOBBY FLAY'S SIDE OF THE WORLD,
BREAD BEING BROWNED.
THE IRON CHEF ADDING SOME OIL TO THAT PAN
BEING HANDLED BY HIS SOUS-CHEF RICK.
JUST GET THEM NICE AND CRUSTY, AND THEN YOU CAN STOP.
THEY'RE FALLING APART.
RIGHT NEXT TO THAT,
IF JIB NUMBER ONE CAN SWING OVER,
WE'VE GOT KIND OF A SETUP-- WE'VE GOT A COUPLE
OF DIFFERENT CHILIES, SOME PIQUILLOS, SOME POBLANOS.
WE'VE GOT SOME TOMATOES, SOME MARCONA ALMONDS STANDING BY.
ALL RIGHT, I KNOW WHAT THAT'S GONNA BE.
IT'S GONNA BE A ROMESCO SAUCE.
NOW OVER IN A LITTLE BITTY BOWL IN THE HANDS
OF SOUS-CHEF MICHAEL ON CHEF ALLEGRETTI'S SIDE,
UH, WE'VE GOT SOME GREEK YOGURT, SOME CUCUMBER,
I THINK SOME DILL, LEMON, AND NOW TUNA.
I MEAN, IT'S A GREEK TUNA SALAD.
I DON'T KNOW WHAT ELSE TO SAY.
WHAT I FIRMLY BELIEVE ARE THE INGREDIENTS
FOR A ROMESCO SAUCE NOW HEADING FOR A BLENDER
WITH IRON CHEF FLAY.
PARSNIPS BEING DISPATCHED BY SOUS-CHEF RENEE.
(Bobby) YOU GOT HONEY?
RICK HAS IT.
TUNA JOINING A MIXTURE OF LIME JUICE AND AVOCADO
ON THE CHALLENGER'S SIDE.
SO MAYBE LIKE A TUNA GUACAMOLE THERE PERHAPS?
AND LOOK, IT'S A TUNA SANDWICH.
AND THEY'RE USING AMERICAN CHEDDAR CHEESE.
AND THAT'S THE TUNA-RED ONION- CELERY-MAYO MIXTURE
GOING ON TOP OF THAT.
SO WE'RE GONNA HAVE AT LEAST ONE BIG SANDWICH
OVER ON THE CHALLENGER'S SIDE.
OVER ON THE IRON CHEF'S SIDE OF THE WORLD,
LO AND BEHOLD, I DO SPY SOME BRANDADE BEING MADE--
A MIXTURE OF POTATO, TUNA, AND CREAM
WHICH IS BEING RUN THROUGH A FOOD MILL AS I SPEAK.
CANNED TUNA BRANDADE.
CHEF ALLEGRETTI APPEARS TO BE MAKING
YET ANOTHER TUNA SALAD.
(Michael) TUNA, ORANGE ZEST, FAVA BEANS, PEAS,
CARROTS, CELERY.
PERHAPS THAT IS GONNA BE HIS RIFF
ON A NIçOISE. IT CERTAINLY COULD BE.
IT LOOKS LIKE A SECOND SANDWICH IN THE WORKS FOR THE CHALLENGER,
THIS ONE WITH SWISS CHEESE RATHER THAN AMERICAN.
AND, KEVIN-- KEVIN, CHECK THIS OUT.
ALL RIGHT, HERE WE HAVE IN THE HANDS OF CHEF ALLEGRETTI--
I BELIEVE THAT IS THE, UH,
THE GRAPE MIXTURE GOING INTO A BLENDER.
THE ONE THAT WAS COOKED DOWN--
OF COURSE, THOSE PURPLE GRAPES COOKED DOWN WITH WINE AND...
PINOT NOIR, YEAH.
PINOT AND THEN ALSO SOME SUGAR.
AND A LITTLE CRèME FRAîCHE JOINING THAT MIXTURE NOW.
IN THE FRYER OVER ON THE IRON CHEF'S SIDE...
PARSNIPS.
PARSNIPS--NUTTY, SWEET, MEMBER OF THE CARROT FAMILY.
THE EGG IS BEING SCRAMBLED BY IRON CHEF BOBBY FLAY.
NOW LOOK OVER ON THE CHALLENGER'S SIDE.
THEY ARE STUFFING CHILIES--
OH, JUST THE PIQUILLOS ARE BEING STUFFED
WITH ONE OF THE TUNA SALADS--
TUNA, ONION, MUSTARD, CILANTRO, AND MAYO.
SAUTéED BELL PEPPER AND ONION GOING INTO A BLENDER
WITH CHEF ALLEGRETTI.
CHEF.
THE IRON CHEF GETTING A TASTE
OF WHAT WE KNOW WILL BE A TUNA BRANDADE.
ALL RIGHT.
A WHOLE LOT OF PARSLEY.
WHOLE LOT OF PARSLEY.
GRAB SOME PARSLEY.
ALL RIGHT.
CHOP IT UP COARSELY AND THROW IT IN THERE, OKAY?
(Rick) ALL RIGHT.
UH, BEING WHISKED UP RIGHT NOW BY SOUS-CHEF MICHAEL
IT LOOKS LIKE JUST SOME, UH, SOME EGGS.
MAYBE THEY'RE GONNA BE SETTING UP
A BREADING STATION OVER THERE.
IT'S GONNA BE A TUNA SALAD CHILES RELLENOS.
THAT'S GONNA BE HIS MEXICAN TUNA SALAD.
THAT'S GONNA GET A TRADITIONAL BREADING
AND THEN STRAIGHT INTO THE FRYER.
THAT IS A CLEVER APPLICATION.
CHEF ALLEGRETTI AT THE BLENDER.
THAT'S SOME OF THE SAUTéED SPINACH,
BASIL, OIL, AND GARLIC, I THINK.
IT ALMOST KINDA LOOKS LIKE A PESTO.
I SEE KEVIN IS BACK UP WITH SIMON MAJUMDAR.
LET'S SEE WHAT HE HAS TO SAY.
WHAT ARE YOU SEEING FROM THE CHALLENGER TODAY
THAT MIGHT CHANGE PEOPLE'S OPINION ABOUT CANNED TUNA?
(Simon) WELL, I THINK
HE'S BRINGING A VERY EUROPEAN TAKE TO IT.
I'M STILL INTRIGUED TO SEE WHAT HE'S DOING
WITH WHAT I THOUGHT WAS A SANDWICH.
I THINK HE'S BRINGING A LOT
OF HIS FANTASTIC FRENCH TECHNIQUE TO IT.
AND AS SIMON POINTED OUT,
BOTH OF THE CHALLENGER'S TUNA SANDWICHES
WERE ROLLED UP MAKI-STYLE, ONE WITH SWISS CHEESE
AND ONE WITH AMERICAN CHEESE INSIDE.
20 MINUTES TO GO.
(Bobby) IN TEN MINUTES I WANT TO START
THINKING ABOUT PLATING.
(Rick) TEN MINUTES, PLATING--HEARD.
IRON CHEF WORKING THAT PASTA DOUGH HIMSELF,
ROLLING IT OUT.
ALL RIGHT, NOW OVER ON THE CHALLENGER'S BOARD,
CHEF ALLEGRETTI--HE'S CUTTING SOME TUNA INTO JUST BIG SQUARES.
LOOKING DOWN ON 10,
THAT'S THAT LAVENDER-SUGAR- HONEY MIXTURE WITH FLOUR
THAT IS BEING TURNED INTO LITTLE COOKIES
GOING ONTO THAT SILICONE MAT.
SO THAT IS GOING TO BECOME
PERHAPS SOME KIND OF COOKIE.
I'M MAKING IT RIGHT NOW.
ALL RIGHT, I HEARD "TONNATO" OVER WITH THE CHALLENGER.
THAT MUST BE THE BLENDER THERE
OF, LET'S SEE, DIJON MUSTARD, TABASCO, LEMON JUICE,
AND OF COURSE, THE CANNED TUNA.
WE'VE GOT AN ENGLISH SEEDLESS CUCUMBER
BEING TAKEN BACK TO THE, UH, THE DELI SLICER
BY CHEF ALLEGRETTI.
IRON CHEF BOBBY FLAY NOW CUTTING HIS PASTA.
I'M GONNA CALL THAT A LINGUINE.
A BREADING STATION SLOWLY COMING TOGETHER
OVER ON THE IRON CHEF'S SIDE AS WELL.
THAT WILL BE FOR THE CANNED TUNA BRANDADE, I BET.
LIKE THIS.
AH, CROQUETTES.
SO THE BRANDADE IS GONNA BE MADE INTO A CROQUETTE.
WE SAW THAT SOUS-CHEF RICK CAME TO IRON CHEF BOBBY FLAY
TO DOUBLE-CHECK SIZE AND SHAPE ON THAT.
THEY WILL BE FRYING THOSE.
15 MINUTES TO GO.
15 MINUTES REMAINING--
ONLY A QUARTER OF THE BATTLE REMAINING.
AND OH, MY, A LOT OF COOKING
AND COMPOSITION STILL TO BE DONE.
IRON CHEF ADDING SOME COOKED RICE
TO A PAN OF MIREPOIX, GINGER, AND SHIITAKE MUSHROOM.
THE SMOKED CHINESE SAUSAGE IS IN THERE AS WELL.
AND NOW SOME PEAS
AND GREEN ONIONS JOINING THE FRAY.
SO THAT'LL BE A FRIED RICE-TYPE PRESENTATION.
ALL RIGHT, LOOKING OVER ON THE CHALLENGER'S SIDE
AT SOUS-CHEF FREDERIC'S STATION,
WE CAN ALSO SEE THAT HE HAS GOT
SOME RICE PAPER WRAPPERS DOWN.
AND NOW HE'S BUILDING LITTLE BUNDLES
WITH LETTUCE, THE CUCUMBER, SOME QUAIL EGG.
SO SOME KIND OF SPRING ROLL ACTION GOING ON THERE.
AND WE'VE GOT SOME HAMACHI OUT NOW
OVER ON THE CHALLENGER'S SIDE.
THAT OF COURSE A YOUNG AMBERJACK,
VERY POPULAR IN JAPAN FOR SUSHI APPLICATIONS.
WE CAN SEE SOUS-CHEF FREDERIC
ROLLING UP THOSE SPRING ROLLS.
THAT'S ALMOST GOT KIND OF A NIçOISE SALAD ACTION
INSIDE OF IT.
(Alain) GUYS, WE HAVE TWO MINUTES.
(Fredric) OUI.
IRON CHEF BOBBY FLAY ALREADY PLATING.
THAT IS JUST THE MISO-BONITO BROTH
THAT HE MADE EARLY IN THE BATTLE.
AND SOME OF THAT FRIED RICE HAS GONE INTO IT.
WATER-PACKED TUNA NOW GOING ON TOP OF ALL OF THAT.
THIS RICE DISH COULD BE AN OPENING COURSE,
BUT IT COULD BE A CLOSER, TOO.
TEN MINUTES TO GO.
OKAY, GUYS, TEN.
(Bobby) YOU GUYS GOING?
(Renee) TEN MINUTES, YEP.
FIND OUT WHOSE CUISINE REIGNS SUPREME
WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
ALL RIGHT, BATTLE CANNED TUNA IS BACK
ON "IRON CHEF AMERICA,"
WHERE IRON CHEF BOBBY FLAY AND CHALLENGER CHEF ALLEGRETTI
CONTINUE TO WORK OUT THEIR VICTUAL VEXATIONS.
ALL RIGHT, THE CHALLENGER'S SWEETBREADS
HAVE BEEN CUT INTO ROUNDS AND ARE BEING SAUTéED.
THE TUNA AND SPINACH LASAGNAS ARE NOW OUT OF THE OVEN.
THOSE LAVENDER COOKIES ARE OUT. THOSE ARE BEING SHAPED.
THE IRON CHEF IS CUTTING ROUNDS
OFF HIS SPICED-RUB SEARED YELLOWFIN.
THE TUNA CROQUETTES ARE CURRENTLY IN THE DEEP FRYER.
AND THE FRIED QUAIL EGG IS DOWN
ON TOP OF HIS FRIED RICE PRESENTATION.
LET'S JOIN THE FRAY.
THAT'S THE TONNATO SAUCE?
TONNATO SAUCE.
EIGHT AND A HALF MINUTES REMAINING.
WE'RE NOT GONNA GET A COAST FINISH HERE, KIDS.
OVER ON IRON CHEF FLAY'S SIDE OF THE KITCHEN,
THE SPICE-RUBBED TUNA IS DOWN.
AND THAT'S WHAT I CALLED HIS TONNATO-STYLE SAUCE
WITH THE CAPERS, THE HARISSA, AND MAYONNAISE
AND, OF COURSE, THE CANNED TUNA.
SOME OF THE PICKLED SHALLOTS NOW GOING ON TOP OF THAT ITEM.
I'M THINKING THAT'S GONNA BE AN OPENING COURSE.
CHEF ALLEGRETTI IS PLATING NOW.
AND HE'S USING THESE RECTANGULAR MOLDS
TO PUT ONE OF HIS VEAL SAUCES DOWN--
TUNA, SOME DIJON, WORCESTERSHIRE, LEMON JUICE.
SO THAT COULD BE FOR A VITELLO TONNATO.
LOOK AT THESE RIBBONS OF-- THEY'VE BASICALLY MADE--
WELL, IT LOOKS LIKE SUSHI HAND ROLLS
OUT OF, UH, OUT OF CUCUMBER
FILLED WITH THE, UH,
THE TUNA-FAVA-PEA TUNA SALAD THEY MADE.
AND THEN SOME EXTRA PIECES OF THE ALBACORE
I THINK WENT ON TOP OF THAT.
TOMATO SAUCE GOING INTO A PLATING SPOONLIKE DEVICE
WITH THE CHALLENGER.
THE BASIL PESTO SAUCE IS ALSO DOWN ON THAT PLATE.
IRON CHEF BOBBY FLAY ADDING TUNA
TO HIS BOWL OF UNI MAYO.
AND SOUS-CHEF RENEE WORKING SOME BREAD CRUMBS IN A SKILLET.
UH, NOW WE'VE GOT CHEF ALLEGRETTI
HARD AND FAST INTO PLATING.
NOW IN THE FRYER RIGHT NOW ON THE CHALLENGER'S SIDE,
ARE ACTUALLY THOSE--THE RICE PAPER ROLLS, THE SPRING ROLLS.
THEY HAD DIPPED THOSE IN A CORNSTARCH, FLOUR,
AND CLUB SODA MIXTURE--
SO BASICALLY TEMPURA ON THE SPRING ROLLS.
IRON CHEF BOBBY FLAY CONTINUES PLATING.
THOSE ARE BABY CUCUMBERS GOING ON TOP OF THE SANDWICH
WITH THE UNI MAYO AND THE OIL-PACKED TUNA.
THAT'S NOW GETTING SOME AMERICAN CAVIAR.
THAT'S PADDLEFISH CAVIAR.
IT'S ALMOST LIKE A LITTLE OPEN-FACED SANDWICH.
SEE, THE BREAD WENT UNDERNEATH THAT...
(Kevin) HERE WE GO.
KIND OF THAT PULLMAN LOAF HE HAD.
SO IT'S AN OPEN-FACED SANDWICH WITH A PARSNIP CHIP
ON TOP OF THE AMERICAN CAVIAR, CUCUMBERS.
WHAT DISH AM I MISSING, RENEE?
(Renee) PASTA.
OH, (bleep).
THE CHALLENGER CONTINUES TO PLATE.
NOW THAT IS JUST THAT RED PEPPER AND ONION PURéE
THAT THEY MADE EARLIER IN THE BATTLE.
WHAT'S GONNA GO ON TOP OF THAT, I DON'T KNOW.
FOUR MINUTES, TEN SECONDS.
(Alain) OKAY, GUYS, YOU GOT THAT?
(Michael) YEAH.
ALL RIGHT, NOW OVER ON THE CHALLENGER'S SIDE,
THE BREAD ROLL HAS BEEN BREADED
WITH THE STANDARD 1-2-3 BREADING
AND IS NOW IN THE FRYER.
THAT'S THE DUO OF TUNA AND CHEESE SANDWICHES
THAT THEY ROLLED UP EARLIER, KIND OF LIKE A MAKI-STYLE THING.
CHEF ALLEGRETTI HAS PRETTY MUCH ALL OF HIS PLATES IN PROCESS.
THERE GOES ONE OF THE FREE-FORM SPINACH AND TUNA LASAGNAS
ON TOP OF THAT RED PEPPER AND ONION SAUCE.
IT'S COOL. IT'S COOL. IT'S COOL.
OVER ON THE IRON CHEF'S SIDE,
A LITTLE BIT OF, UH, I GUESS IT'S JUST ANCHOVY PASTE
GOING DOWN WITH SOME CHERRY TOMATOES.
WATCH THIS PASTA.
THIS PASTA'S GONNA TAKE LITERALLY NO TIME.
(Rick) ALL RIGHT.
HOW MUCH TIME?
THREE MINUTES, TEN SECONDS REMAINING IN KITCHEN STADIUM,
AND THERE IS A LOT OF COOKING CONTINUING ON HERE.
CHEF ALLEGRETTI-- NOW WE CAN SEE
THE ENDS BEING CUT OFF
OF THAT LITTLE KIND OF A NIçOISE TEMPURA SPRING ROLL.
OH, THERE GOES THE GRAPE SAUCE DOWN
IN A LITTLE CUTOUT ON THAT PLATE.
(Alain) MIKE.
(Michael) YEAH.
LET'S GO. I NEED EVERYTHING, BUDDY.
THE SMOKE, FRED?
WHO'S DOING THE SMOKE?
ALL RIGHT, THEY'VE GOT A DEVICE CALLED A SMOKING GUN
STANDING BY.
CHEF ALLEGRETTI REALLY SHOWING A VERY INTERNATIONAL RANGE
HERE TODAY.
I DECIDED TO BE INTERNATIONAL
JUST TO NOT STICK WITH MY IMAGE OF THE FRENCH CHEF,
YOU KNOW, JUST SHOW THAT,
YOU KNOW, I AM CAPABLE TO DO A LITTLE BIT OF,
YOU KNOW, MEXICAN, AMERICAN,
AND EVEN A LITTLE BIT OF ASIAN FUSION.
I NEED YOUR DISH.
(Rick) READY, CHEF.
(Alton) THE LINGUINE BEING COOKED
OVER ON THE IRON CHEF'S SIDE.
AND THERE AS WE THOUGHT, THE LINGUINE WENT INTO THE PAN.
THAT'S WITH THE ANCHOVY PASTE AND THE TOMATOES.
THE ROMESCO SAUCE GOING ON A PLATE WITH THE IRON CHEF.
THAT'S GETTING THE TUNA BRANDADE ON TOP OF IT.
TUNA STUFFED CHILE RELLENO
GOING DOWN WITH THE CHALLENGER'S TRIO,
AND THAT'S WHAT I'M GONNA CALL HIS GUACAMOLE.
ONE MINUTE TO GO.
ALL RIGHT, LOOKING OVER HIS PLATES,
CHEF ALLEGRETTI IS GONNA OPEN
WITH HIS KIND OF SUSHI-STYLE ROLL.
THEN HE'S GONNA GO TO HIS TRIO OF TUNA SALADS.
HE'S GOT HIS LAVENDER TUILE IN SORT OF A TACO SHAPE DOWN THERE.
THAT'S WITH THE CHILE RELLENO
AND THE CUCUMBER-WRAPPED GREEK SALAD.
NOW HIS THIRD DISH--THAT'S GONNA BE THE SWEETBREADS, I THINK,
SERVED OBVIOUSLY IN THE VITELLO TONNATO STYLE.
HIS FOURTH DISH IS GONNA BE THE DUO OF TUNA SANDWICHES,
ONE WITH THE SWISS CHEESE, ONE WITH THE AMERICAN,
THERE WITH HIS GRAPE SAUCE. THEN, OF COURSE--HIS LASAGNA.
SMOKE GUN, SMOKE GUN, SMOKE GUN.
LET'S GO.
OVER ON THE IRON CHEF'S SIDE...
30 SECONDS TO GO.
WE'VE DEFINITELY GOT A LINGUINE
THAT I'M THINKING IS PROBABLY GONNA BE A SECOND COURSE.
HIS OPEN-FACED SANDWICH WITH THE SEA URCHIN MAYO,
CAVIAR--THAT'LL BE AN OPENER FOR SURE.
HIS BRANDADE CROQUETTES-- MAYBE A FOURTH.
THAT'S WITH THE ROMESCO SAUCE.
HE HAS THE YELLOWFIN TUNA WITH THE SPICE RUB
AND THE TONNATO-STYLE SAUCE.
AND THEN I THINK HE'LL FINISH UP WITH THE FRIED RICE DISH.
LOOK, THEY'RE FIRING UP THE SMOKING GUN,
AND TRY TO GET SOME SMOKE ONTO THAT LASAGNA
AT THE LAST SECOND.
(Kevin) DO YOU THINK THAT WILL BE CRUCIAL TO THE DISH
IF THEY DON'T GET IT IN THERE?
I-I DON'T KNOW. BUT IT DOESN'T MATTER,
BECAUSE THE SMOKE IS GETTING IN THERE.
FIVE SECONDS.
FIVE, FOUR...
THREE, TWO, ONE.
THREE, TWO, ONE.
(buzzer)
PUT IT DOWN AND WALK AWAY. PUT IT DOWN.
BATTLE CANNED TUNA IS OVER HERE IN KITCHEN STADIUM...
(cheers and applause)
AND IT WAS INDEED A WILD FINISH, JUST AS I PREDICTED.
I'M WORN OUT, DUDE. GOOD JOB.
THE BATTLE, OF COURSE, IS JUST STARTING TO CLEAR,
AND OF COURSE, YOU KNOW WHAT THAT MEANS.
JUDGMENT IS NEXT ON "IRON CHEF AMERICA."
WE'LL BE RIGHT BACK.
♪♪
WELL, IT IS TIME FOR THE JUDGES
TO DIG INTO THEIR TASTY TOILS,
UH, EXAMINING THE EVIDENCE.
BUT, UH, BEFORE JUDGMENT CAN BEGIN,
WE GO UP TO KEVIN BRAUCH TO TELL US
ABOUT THE SCORING PROCESS. KEVIN.
HERE IT IS, ALTON. THIS IS HOW SCORING WORKS, EVERYONE.
EACH JUDGE CAN AWARD A CHEF UP TO 20 POINTS.
THERE ARE, OF COURSE, 10 POINTS POSSIBLE FOR TASTE,
ANOTHER 5 POINTS FOR PLATING DESIGN,
FINALLY AS MANY AS 5 POINTS FOR THEIR ORIGINALITY
IN THE USE OF TODAY'S SECRET THEME INGREDIENT.
AND MAY THE BETTER CHEF PREVAIL.
THANK YOU, MR. BRAUCH.
NOW LET US GO UP THE CHAIRMAN AND GET THIS SHOW ON THE ROAD.
CHEF ALLEGRETTI.
PLEASE TELL US WHAT YOUR OVERALL THEME WAS
FOR TODAY'S SECRET INGREDIENT.
UM, THE OVER--OVERALL THEME,
YOU KNOW, OF THIS CANNED TUNA
IS TRY TO STAY CLOSE TO THE FRENCH RIVIERA,
BUT ALSO TRY TO BRING A LITTLE BIT OF ASIAN INTO IT
AND, OF COURSE, THE AMERICAN SIDE.
SO THE FIRST COURSE IS A TUNA SALAD,
BUT I TRIED TO PUT A LITTLE BIT OF ASIAN SPIN ON IT.
SO I WRAPPED IT INTO PAPER RICE,
AND I DEEP-FRIED IT. AND YOU HAVE TWO SAUCES.
YOU HAVE THE RED PEPPER COULIS, AND YOU HAVE THE BASIL PESTO.
NUMBER ONE, IT'S A LITTLE BIT HARD TO EAT.
I DON'T KNOW IF IT'S FOR HANDS,
OR IF I SHOULD KNIFE-AND-FORK IT.
BUT I'M MISSING ACIDITY. I REALLY LIKE A LITTLE BIT
OF, LIKE, ACID, AND I DON'T TASTE IT IN ANYTHING.
BUT YOU GET--I THINK YOU GET A LITTLE BIT OF SHARPNESS
FROM THE SAUCES AND SOME SWEETNESS.
I TRIED IT, THOUGH, ONCE MORE,
BUT I DIDN'T GET IT THE SECOND TIME AROUND.
I-I TEND TO AGREE.
IT'S NOT QUITE BRIGHT.
I'M NOT CONVINCED THE WRAP ADDS ANYTHING TO THE NIçOISE.
I'M A LITTLE CONFUSED BY THE COMBINATION.
OKAY.
I LIKED IT A LOT.
I THOUGHT THE SAUCES, UH, WITH IT WERE VERY GOOD.
I'M PARTICULARLY FOND OF THE PESTO.
I THINK THAT'S GOT A LOVELY CONCENTRATED BASIL FLAVOR.
AND ACTUALLY, YOU KNOW WHAT? MAKING A NICE NIçOISE SALAD
AND DEEP-FRYING IT I THINK IS A RATHER WONDERFUL IDEA.
THANK YOU.
THANK YOU, CHEF. NEXT COURSE, PLEASE.
THANK YOU.
ON THE SECOND COURSE,
WE'RE HAVING A TUNA SALAD AROUND THE WORLD.
SO ON THE LEFT SIDE WE'RE GONNA START
WITH A TUNA SALAD GREEK STYLE WITH SOME YOGURT.
IN THE MIDDLE YOU HAVE MEXICAN STYLE
WITH THE TUNA SALAD STUFFED IN A PIQUILLO PEPPER AND FRIED.
AND ON THE LAST ONE YOU HAVE A FRENCH TUNA SALAD,
AND IT'S SITTING ON THE LAVENDER TUILE TACO.
(Simon) IT CERTAINLY WORKS. I DO LOVE THE WAY
THAT YOU'VE ADDED DIFFERENT TEXTURES IN HERE.
MY PARTICULAR FAVORITE, I HAVE TO SAY, IS THE STUFFED PEPPER,
BECAUSE YOU GET THAT SWEETNESS OF THE PEPPER.
YOU GET THE LITTLE SAVORY NOTE
FROM THE AVOCADO, THE CREAMINESS.
BUT I THINK THEY'RE THREE FANTASTIC APPLICATIONS
OF AN OLD-SCHOOL AMERICAN TUNA SALAD.
AND THIS TRIO-- I MEAN, SO OFTEN YOU GET
THREE THINGS ON A PLATE, AND YOU'RE LIKE, WHY?
(Candice) RIGHT.
IT'S GREAT.
THIS TRIO IS REALLY, REALLY APPEALING.
YOU KNOW, THEY ALL MADE SENSE, I THINK.
THEY ALL MADE SENSE.
THE COMPLEMENTED EACH OTHER
AND WERE VERY DIFFERENT FROM EACH OTHER AS WELL.
CHEF ALLEGRETTI.
THIS DISH IS GONNA BRING US TO ITALY
WITH ONE OF THE MOST CLASSIC DISHES,
WHICH IS A VITELLO TONNATO.
I REPLACED THE VEAL, YOU KNOW, BY THE SWEETBREAD.
ON THE BOTTOM--THIS IS WHERE YOU'RE HAVING THE TONNATO SAUCE,
WHICH IS THE CANNED TUNA WITH THE MAYO, THE CAPERS,
WITH THE ANCHOVIES.
(Candice) WHEN I CAN'T STOP,
I KNOW THAT IT'S GOOD. SO IT'S DELICIOUS.
WHEN THE HAMACHI MELTS IN YOUR MOUTH,
THE SWEETBREADS ARE KIND OF LIKE THIS BASE,
AND THEN THE ACTUAL CANNED TUNA
THAT IS SURPRISINGLY
ONE OF THE MOST DELICIOUS PARTS OF THE DISH,
IT JUST WORKS. IT MARRIED VERY WELL TOGETHER.
(Simon) MY CONCERN IS IF YOU'RE GOING TO USE
SOMETHING LIKE THE SWEETBREAD,
YOU NEED TO GET IT ABSOLUTELY SPOT-ON,
AND I THINK IT WASN'T QUITE.
EVERY OTHER ASPECT OF THE DISH I THOUGHT WAS TERRIFIC.
CHEF ALLEGRETTI.
FOR THIS DISH, WE'RE GONNA STAY HERE IN AMERICA.
AND YOU HAVE TWO DIFFERENT TUNA MELTS.
YOU HAVE ONE WITH AMERICAN CHEESE
AND THE SECOND ONE IS WITH SWISS.
AND THE SAUCE IS A VIOLET SAUCE.
WELL, THE SWISS CHEESE IS THE WINNER ON THIS PLATE.
THE TEXTURE'S BETTER.
THE STRETCHINESS OF IT IS FUN.
THE FLAVOR IS TERRIFIC.
IT'S JUST A VERY FUN TAKE.
I THINK AS A DISH ON ITS OWN, TERRIFIC.
AND I REALLY LOVE THIS, BECAUSE I THINK
THE TECHNIQUE INVOLVED IN MAKING A SAUCE LIKE THAT
IS SOMETHING THAT PEOPLE WATCHING MAY NOT REALIZE
JUST HOW MUCH SKILL GOES INTO MAKING SOMETHING THAT GOOD.
I DO HAVE A CONCERN.
I THINK THERE'S A SLIGHTLY ONE-NOTE ELEMENT
ABOUT USING MAYONNAISE AND TUNA WITH SOMETHING.
AND WHILE I UNDERSTAND IT IN THIS DISH,
IT'S BECOMING MAYBE SLIGHTLY REPETITIVE.
THANK YOU, CHEF. NEXT COURSE, PLEASE.
CHEF ALLEGRETTI.
SO PLEASE LIFT YOUR LIDS. FIRST YOU'RE GONNA HAVE
A LITTLE BIT OF SMOKE IS GONNA COME.
SO THIS TIME IT WILL BE A LASAGNA WITH TUNA.
ON THE BOTTOM YOU HAVE JUST A SIMPLE COULIS
FLAVORED WITH BASIL.
(Candice) TWO OF MY FAVORITE THINGS IN THE WORLD
IS RICOTTA WITH LEMON,
AND YOU REALLY NAILED THE, UH,
JUST THE LAYER OF ACIDITY IN THIS PLATE IN PARTICULAR,
WHICH CUTS REALLY WELL WITH THE TUNA.
IT'S PHENOMENAL.
I PROBABLY THINK THIS IS FOR ME
THE MOST SUCCESSFUL DISH OF THE FIVE YOU'VE PRODUCED TODAY.
I THINK IT CAPTURES EVERYTHING YOU ARE
WITH THE USE OF THE TUNA,
THE USE OF THE LIGHTNESS OF THE RICOTTA AND THE LEMON,
THE PERFECT PASTA.
THE USE OF THE TUNA ITSELF IS PERFECT IN THIS,
'CAUSE I DON'T LOVE CANNED TUNA,
BUT IT REALLY MAKES SENSE IN THIS DISH.
AND IT WORKS WITH EVERYTHING ELSE IN IT.
THANK YOU.
CHEF ALLEGRETTI,
THANK YOU FOR A WONDERFUL MEAL.
THANK YOU.
(cheering)
IRON CHEF FLAY.
TODAY'S SECRET INGREDIENT WAS VERY CHALLENGING.
MM-HMM.
PLEASE TELL US
ABOUT THE UNIQUE PLACES YOU TOOK US TO.
WELL, ACTUALLY, LOTS OF PLACES--
ITALY, ASIA,
THE SOUTHWEST OF AMERICA.
AND THIS DISH WE CAN SAY STARTS IN NORTHERN CALIFORNIA.
THE FIRST COURSE
IS AN OPEN-FACED TUNA SALAD SANDWICH.
THE SAUCE IS MADE WITH SEA URCHIN
AND SOME SEVRUGA CAVIAR.
INSIDE THE SEA URCHIN SAUCE
IS A VERY FINE BRUNOISE OF CELERY,
SHALLOT, AND JALAPEÑO.
I THINK THE SANDWICH ITSELF IS FABULOUS.
I LOVE THE TEXTURE.
I MAY NEVER SAY THIS-- THESE WORDS AGAIN,
BUT I'M NOT SURE IT NEEDED THE CAVIAR.
(Cady) AND I WILL HAVE TO DISAGREE.
I MEAN, I JUST THINK THE UNI AND THE CAVIAR
MAKE THIS THE BEST TUNA SALAD SANDWICH
I HAVE EVER HAD.
THANK YOU.
I MEAN, IT'S JUST--TALK ABOUT ELEVATING SOMETHING.
YEAH, THAT UNI AIOLI IS DELICIOUS.
THANK YOU.
AND ALSO THE--
JUST THE ELEMENT OF THE PLAYFUL CHILDHOOD THROWBACK
OF WHEN YOU'RE, LIKE, I WANT TO EAT MY TUNA SANDWICH,
BUT I WANT TO EAT IT THE ADULT WAY NOW.
IT'S REALLY BEAUTIFULLY DONE.
THANK YOU.
IRON CHEF FLAY.
OKAY, NEXT COURSE--
MY VERSION OF TUNA CASSEROLE, TUNA AND NOODLE CASSEROLE.
I MADE A SAUCE, AND I WRAPPED THE PAST INTO THAT SAUCE.
AND THEN I FOLDED IN THE TUNA OFF THE HEAT,
SO IT WOULD JUST KIND OF WARM THROUGH
AND PICK UP SOME OF THE FLAVOR OF THE TUNA AS WELL.
WHATEVER YOUR TECHNIQUE WAS,
IT SOMEHOW HAS MELLOWED THE TUNA.
AND I THINK THE USE OF BUTTER
IS EXCELLENT IN THIS PASTA DISH.
I MEAN, IT'S MUCH CLEANER THIS WAY.
IT'S VERY LIGHT AND FRESH, AND I THINK THE ORANGE
AND THEN THE BASIL AND THE MINT REALLY BRIGHTEN THE DISH.
AND I'M ALWAYS LOOKING FOR THOSE THINGS WHEN I'M EATING.
SO IT'S REALLY BEAUTIFULLY DONE.
(Bobby) THANK YOU.
I THINK THE BALANCE OF FLAVORS WAS ABSOLUTELY TERRIFIC.
AND THAT BRIGHTNESS YOU WERE TALKING ABOUT
COMES FROM THE ACIDITY OF THE TOMATOES.
MM-HMM.
THAT IS A GOOD PASTA DISH.
ME LIKE.
IRON CHEF.
OKAY, THE NEXT DISH IS A BRANDADE FRITTER.
INSIDE THE FRITTER IS THE CANNED TUNA
WITH SOME POTATOES,
GARLIC, A LITTLE BIT OF CREAM, AND SOME OLIVE OIL.
AND IT'S SERVED ON A ROMESCO SAUCE.
ROMESCO SAUCE IS ONE OF MY ABSOLUTE FAVORITE SAUCES.
AND THE BRANDADE IS BEAUTIFULLY MOIST INSIDE.
THE FRYING IS JUST EXEMPLARY.
UM, BUT THE REAL SKILL THERE
I THINK IS COMBINING IT WITH THAT ROMESCO SAUCE,
WHICH IS AN UNUSUAL COMBINATION, BUT I THINK WORKS BEAUTIFULLY.
(Candice) UM, I THINK IT'S FASCINATING.
IT'S PERFECTLY CRISP ON THE OUTSIDE.
AND WHEN YOU OPEN IT UP, IT'S FLAKY,
AND IT FALLS JUST PERFECTLY.
AND I ALSO FIND THE ROMESCO PERFECT.
LIKE, IT'S PAIRED SO WELL WITH THIS.
THIS IS MY FAVORITE DISH OF THE DAY...
OH, WOW. OH, GOOD. THANK YOU.
SO YOU KNOW.
THANK YOU, IRON CHEF. NEXT COURSE, PLEASE.
THANK YOU.
THIS IS A FRESH PIECE OF YELLOWFIN TUNA
THAT HAS BEEN CRUSTED IN SOME SOUTHWESTERN SPICES.
I USED THE CANNED TUNA,
AND I PAIRED IT WITH THINGS LIKE CAPERS,
ANCHOVIES, LEMON, AND SOME MUSTARD
TO CREATE THE SAUCE.
CHEF, IT'S SMALL ELEMENTS OF THIS DISH
THAT I'M MOST IMPRESSED WITH--
USING THOSE PICKLED SHALLOTS, WHICH ARE QUITE POWERFUL.
THEY'RE VERY UP-FRONT, BUT I THINK IT DOES NEED IT.
I'M NOT AS CERTAIN ABOUT THE SMOKINESS OF THE--
OF THE OUTSIDE CRUST.
OKAY.
THAT'S QUITE STRONG, AND I'M NOT SURE THAT IT COMPLEMENTED.
I'M MULLING THIS ONE, 'CAUSE IT IS--IT'S DELICIOUS.
I'M TRYING TO FIGURE OUT
THE USE OF THE TUNA, TRUTHFULLY,
OF THE CANNED TUNA IN IT.
MM-HMM.
I DID NOT TASTE AS MUCH OF THE TUNA IN THE SAUCE
THAT YOU'RE DESCRIBING.
THE CITRUS TAKES OVER FOR ME.
GOT IT.
IRON CHEF FLAY.
OKAY, THIS LAST DISH
IS SORT OF A COMBINATION OF FRIED RICE
THAT I'D LIKE YOU TO TREAT AS A BIBIMBAP,
WHERE YOU TAKE THE QUAIL EGG,
BREAK IT UP INTO THE TUNA FRIED RICE.
AND THEN IN THE BOTTOM THERE'S A BROTH.
SO YOU'LL TASTE--HOPEFULLY GET THE AROMA FROM THE TUNA
WHEN YOU GO IN FOR THE BROTH
AND THEN ALSO WHILE YOU'RE EATING THE FRIED RICE AS WELL.
THE SOY SAUCE-- IT'S QUITE SALTY.
MM-HMM.
I'M GETTING A LOT OF SALT UP FRONT.
I DO LOVE THE USE OF THE PEAS FOR THE TEXTURE.
BUT I THINK ALMOST IF YOU'RE TRYING TO CATCH THAT BIBIMBAP,
I WONDERED IF YOU MAYBE COULD HAVE ADDED SOME TOASTED RICE
AT THE END JUST TO GIVE SOME CRUNCH.
I MEAN, ALTHOUGH IT'S VERY SALTY AND RICH,
THE BROTH ITSELF,
I MEAN, I FIND THAT THERE'S A LOT OF DEPTH TO IT, TOO.
I MEAN, IT'S ALMOST LIKE THIS OTHER ELEMENT OF FLAVOR
THAT REALLY DISSOLVED IN THERE. BUT THIS WAS REALLY FUN.
THE MISO AND THE SOY TASTE
IS VERY PLEASING TO ME,
BECAUSE IT DOES TAKE ME RIGHT TO THAT PART OF THE WORLD.
I DON'T THINK I'VE EVER TASTED ANYTHING LIKE THIS FROM YOU,
AND NOW I'VE BEEN EATING YOUR FOOD FOR A LONG TIME NOW.
YEAH.
UH-HUH.
AND I'M SO PLEASED THAT YOU REALLY HAVE TAKEN US
SO MANY DIFFERENT PLACES.
THANK YOU.
IRON CHEF FLAY, THANK YOU FOR AN EXCELLENT MEAL.
THANK YOU VERY MUCH, CHAIRMAN.
(cheering)
THE VERDICT WITH A LOVELY SIDE OF CREAMED CORN
WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
WELL, THE JUDGES HAVE RENDERED A DECISION,
AND THE CHAIRMAN IS READY TO DOLE OUT THE JUSTICE.
KEEP IN MIND, THERE ARE 20 POSSIBLE POINTS
AVAILABLE TO EACH CHEF.
10 POINTS CAN BE GIVEN FOR THE TASTE AND FLAVOR OF THE DISHES,
5 FOR ORIGINALITY, AND A FINAL 5 FOR PLATING AND PRESENTATION.
SO LET'S GO UP TO THE CHAIRMAN AND FIND OUT
WHOSE CUISINE REIGNS SUPREME.
TODAY TWO CHAMPIONS MET
IN BATTLE CANNED TUNA
HERE IN KITCHEN STADIUM.
CHEF ALLEGRETTI.
IRON CHEF FLAY.
THE JUDGES HAVE SPOKEN.
AND THE WINNER IS...
♪♪
IRON CHEF FLAY.
(cheers and applause)
THANKS FOR A GOOD BATTLE.
(speaking indistinctly)
(Alton) AND SO IT IS A CLEAN SWEEP
FOR IRON CHEF BOBBY FLAY AND HIS CULINARY COMPATRIOTS.
A WIN IN ALL THREE CATEGORIES HELPS THE IRON CHEF
SEAL UP YET ANOTHER VICTORY FOR THE HOME TEAM.
AND THAT'S THE WAY IT WORKS HERE IN KITCHEN STADIUM.
TWO CHEFS ENTER. ONE CHEF LEAVES HAPPY.
THE OTHER ONE JUST LEAVES.
AND THEN, OF COURSE, THE JUDGES ARE CARTED OUT
IN LITTLE PADDED WHEELBARROWS.
AND KEVIN BRAUCH AND I ARE LEFT TO FIGHT THE KITCHEN CREW
FOR THE LITTLE MORSELS THAT FALL INTO THOSE HOLES
IN THE FLOOR MATS.
AH, IT'S A GLAMOROUS LIFE.
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.