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(Alton) IT IS A MOMENTOUS OCCASION IN KITCHEN STADIUM,
AS THE NEXT IRON CHEF EMERGES,
HAVING TRIUMPHED OVER NINE SUPER CHEFS
IN A BICOASTAL CLASH OF CULINARY HEAVYWEIGHTS.
IMMENSELY, CHAIRMAN.
(Alton) ONE CHEF HAS TRIUMPHED
IN THE MOST DIFFICULT CULINARY COMPETITION EVER CREATED.
THE NEXT IRON CHEF IS...
(cheers and applause)
THIS IS REALLY A SPECIAL DAY FOR ME.
(Alton) WITH 30 YEARS OF COOKING CHOPS
AND AS CHEF/OWNER OF THE LAMBS CLUB
AND THE NATIONAL IN NEW YORK CITY,
HE BRINGS CONSIDERABLE EXPERIENCE TO KITCHEN STADIUM.
(Geoffrey) IT REALLY HASN'T SUNK IN YET,
BUT IT'S GONNA SINK IN VERY QUICKLY.
(Alton) NOW THE CHAIRMAN WELCOMES
IRON CHEF GEOFFREY ZAKARIAN TO HIS CULINARY PANTHEON
OF SUPER CHEFS.
(The Chairman) THIS IS "IRON CHEF AMERICA."
(Alton) WELCOME TO KITCHEN STADIUM.
THE AUTHOR OF "HEART OF DARKNESS"
JOSEPH CONRAD WROTE,
"WE OWE MUCH TO THE FRUITFUL MEDITATION OF OUR SAGES,
"BUT A SANE VIEW OF LIFE
"IS, AFTER ALL, ELABORATED
MAINLY IN THE KITCHEN."
WELL, IF YOU'RE LOOKING FOR SANITY, FOLKS,
THIS MIGHT BE THE WRONG KITCHEN,
BECAUSE THINGS ARE ABOUT TO GET CRAZY AROUND HERE PRETTY QUICK,
BECAUSE IN MERE MOMENTS,
OUR NEWEST 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 VICTOR CASANOVA.
AS EXECUTIVE CHEF AT CULINA
AT THE FOUR SEASONS BEVERLY HILLS,
CHEF CASANOVA DAZZLES THE DINERS OF TINSELTOWN
WITH HIS MODERN ITALIAN CUISINE.
BORN AND RAISED IN THE BRONX, NEW YORK,
CHEF CASANOVA ISN'T AFRAID
TO BE A TRADITIONALIST IN THE KITCHEN.
MY APPROACH TO COOKING IS BOLD, SIMPLE, ROBUST FLAVOR.
(Alton) AND HE'S NO STRANGER TO "NEXT IRON CHEF" CONTENDERS,
CUTTING HIS CULINARY TEETH UNDER THE TUTELAGE
OF CHEF ANNE BURRELL.
SHE IS REALLY EXCITED ABOUT RESPECTING INGREDIENTS,
KEEPING THINGS SIMPLE.
(Alton) A LONG-TIME FAN OF "IRON CHEF AMERICA,"
CHEF CASANOVA SAYS HE'S BEEN WAITING HIS WHOLE LIFE
FOR THAT MAGICAL MOMENT WHEN HE ENTERS KITCHEN STADIUM.
WHEN I STEP INTO KITCHEN STADIUM TODAY,
I'M GONNA HAVE TO DO EVERYTHING I CAN TO MAINTAIN MY COMPOSURE,
BECAUSE I'M SO EXCITED TO BE HERE.
THIS IS A DREAM COME TRUE, LIKE, FOR REAL.
CHEF CASANOVA,
THANK YOU.
YOU SAY THAT YOU HAVE BEEN WAITING YOUR WHOLE LIFE
FOR THIS SHOWDOWN IN KITCHEN STADIUM.
WILL YOU REMEMBER TODAY FONDLY,
OR WILL YOU NEED INTENSE THERAPY TO ERASE THE HORROR?
I'M GONNA DO EVERYTHING I CAN TO ENSURE
VERY GOOD.
IRON CHEF ZAKARIAN.
YOU ARE MY NEWEST IRON CHEF.
I HOPE YOU WILL NOT BE INTIMIDATED
BY THIS CULINARY CASANOVA.
EXCELLENT.
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...
♪♪
WHOA.
YEAH.
A LIVE INGREDIENT IS VERY COOL, 'CAUSE, YOU KNOW,
IT'S AS FRESH AS IT COULD POSSIBLY BE.
(Geoffrey) BROOK TROUT. GREAT TROUT, NO SCALES--
WELL, SMALL SCALES. YOU CAN'T EVEN SEE THEM.
CHEFS, CAN YOU TURN THIS INGREDIENT
INTO FIVE CULINARY CLASSICS?
ABSOLUTELY.
WITHOUT A DOUBT, MR. CHAIRMAN.
SO NOW, AMERICA,
WITH AN OPEN HEART AND EMPTY STOMACH
I SAY UNTO YOU IN THE WORDS OF MY UNCLE...
ALLEZ CUISINE!
(Alton) BATTLE SALVELINUS FONTINALIS
IS ON HERE IN KITCHEN STADIUM TODAY--BARELY GOT THAT ONE OUT.
IT'S SO EXCITING WATCHING THESE BROOK TROUT
BEING NETTED UP OUT OF THEIR TANK.
(Geoffrey) I'VE NEVER GONE FISHING BEFORE,
AND I'M GONNA GET THOSE SUCKERS OUT OF THERE.
I GOT THREE TROUT AT ONCE. IT WAS AMAZING.
I ALSO GOT, LIKE, HALF THE BOTTOM OF THE TANK,
WHICH WAS LEAD AND ROCKS, SO WHEN I WAS HANDING 'EM
TO ALEX, THEY WERE FLAPPING, AND, UH, YOU KNOW,
(Victor) ONE MORE.
(Victor) I'M ABSOLUTELY A FISH GUY. I LOVE FISH.
SO I WANT TO CATCH, LIKE, EIGHT TROUT
FOR THE AMOUNT OF PREPARATIONS THAT I'M THINKING, YEAH.
(Alton) HEADS FLY HERE IN KITCHEN STADIUM.
OH, MY GOD.
THAT'S JUST THE WAY IT GOES FOR THESE FISH,
RAISED FOR THIS END. JUST WATCH YOUR FINGERS.
SOUS-CHEF SEAN ON FISH DUTY
OVER ON THE CHALLENGER'S SIDE.
ALREADY SOME FISH HAS BEEN DISPATCHED.
IT LOOKS LIKE SOUS-CHEF GUARNASCHELLI
AAH!
OVER ON THE IRON CHEF'S SIDE. THAT ONE SCARED HER
(Alex) DO YOU SEE IT STILL MOVING AS I FILLET IT?
OF COURSE, ALEX GUARNASCHELLI WENT UP
AGAINST IRON CHEF ZAKARIAN
IN THE "NEXT IRON CHEF" COMPETITION.
THEY'VE WORKED TOGETHER ON "CHOPPED" AS JUDGES.
AND OF COURSE, SHE WORKED WITH HIM AS A SOUS-CHEF
DURING THE "NEXT IRON CHEF" FINALE.
SO THEY'VE BEEN TOGETHER, AND I THINK IT'S GOOD FORTUNE
FOR IRON CHEF ZAKARIAN THAT HE HAS A CHEF LIKE THAT
IN, UH, HIS KITCHEN.
IRON CHEF ZAKARIAN...
AND CHALLENGER CHEF CASANOVA ARE HAVING A LITTLE POWWOW
WITH THEIR TEAMS BEFORE THE WORK CONTINUES.
YEAH.
YEAH.
ROASTED WHOLE FISH.
YES, CHEF.
SOUNDS GOOD. LET'S DO IT. LET'S GO.
OKAY, GOOD.
(Geoffrey) TODAY IS A DIFFERENT STRATEGY.
BECAUSE YOU HAVE THIS FISH,
YOU REALLY COULDN'T DO ANYTHING ELSE
UNLESS YOU HAD THE FISH BUTCHERED.
SO ALEX, BLESS HER SOUL, WAS MY FISH GIRL.
(Alton) BROOK TROUT--
NATIVE TO EASTERN NORTH AMERICA,
AS OPPOSED TO THE RAINBOW TROUT,
WHICH IS NATIVE TO WESTERN NORTH AMERICA,
MEMBER, OF COURSE, OF THE SALMON FAMILY.
NOW THIS IS A MILD FISH WITH A LIGHT, EARTHY FLAVOR.
AND YET, LIKE SALMON, IT CAN STAND UP
TO HEAVY, FLAVORFUL SAUCES, AS WE'LL MOST LIKELY SEE TODAY.
ALL RIGHT, UM, OVER, LET'S SEE,
ON THE CHALLENGER'S SIDE OF THE WORLD,
A PRESSURE COOKER BEING FILLED WITH WATER
BY CHEF CASANOVA.
THAT CERTAINLY WILL NOT BE FOR THE SECRET INGREDIENT.
IT DOES NOT NEED OR WILL NOT EVEN STAND
FOR LONG COOKING LIKE THAT,
BUT OF COURSE, THOSE BEETS WILL.
AS WELL OVER ON THE BACK STATION,
UH, FEDERICO IS WORKING WITH SOME CAULIFLOWER,
CUTTING THAT INTO THIN SLICES.
LOOKING AT IRON CHEF ZAKARIAN'S KITCHEN, WE'VE GOT BACON,
AND A LOT OF IT GOING INTO A LARGE ENAMELWARE DUTCH OVEN.
ALSO ON THE IRON CHEF'S STOVE,
WE'VE GOT THOSE LEEKS IN SOME BUTTER
AND ALSO, I THINK, JUST SOME WATER
GURGLING AWAY THERE AS THE BEGINNING
OF A PERHAPS A SOUP OR A STOCK.
CORN IN THE HANDS OF IRON CHEF ZAKARIAN.
I GUESS HE'S JUST AFTER THE COBS,
BECAUSE HE DOESN'T REALLY CARE ABOUT THE SILK.
HE'S NOT MESSING GETTING THAT OFF,
SO I IMAGINE HE'S GONNA COOK THAT DOWN AND STRAIN IT.
MUSSELS OUT NOW IN THE HANDS OF SOUS-CHEF ALEX.
THOSE LOOK LIKE PRINCE EDWARD ISLAND MUSSELS,
HAVE GONE INTO A STRAIGHT-SIDED SAUTé PAN.
WHITE WINE BEING ADDED TO THOSE,
SO THEY ARE GOING TO STEW AND STEAM AT THE SAME TIME.
I'M LOOKING AT SOME MINT BEING CUT UP
ON CHEF CASANOVA'S BOARD. HE'S JUST PICKING OFF SOME LEAVES.
MINT, PARSLEY, AND BASIL.
THANKS, CHEF.
WELCOME TO KITCHEN STADIUM, CHEF.
GOOD. THIS IS AN AMERICAN INGREDIENT.
YOU'RE SORT OF A MED-ITALIAN CHEF.
DOES THIS FISH PLAY INTO YOUR SPECIALTIES?
YEAH, IT DOES. IT'S MILD, CLEAN,
SLIGHTLY FATTY, SORT OF REMINDS ME OF SALMON.
SO WE'RE SORTA TREATING IT IN A VERY SIMILAR WAY
OKAY. I HEARD YOU HAVE A WHOLE FISH PRESENTATION COMING UP.
SORTA WHOLE FISH.
OKAY.
THANK YOU.
BUT YOU LOOK LIKE YOU'RE IN CONTROL OF YOUR SIDE
YEAH, I THINK IT'LL BE PRETTY GOOD.
DON'T FORGET ABOUT HIM, THOUGH. I GOTTA GO TALK TO HIM NOW.
OKAY.
(Kevin) "IRON CHEF ZAKARIAN"-- YOU'RE NOT GONNA
I WILL NOT.
CAN THIS FISH TAKE THE BOLD FLAVORS?
ABSOLUTELY. ABSOLUTELY. IT'S A BEAUTIFUL FISH.
IT'S ACTUALLY VERY NEUTRAL,
SO IT LOVES TO TAKE BOLD FLAVORS.
Y-YOU--YOU BETTER.
WHAT, THE FISH OR THIS GUY?
YOU'RE GONNA SHOW UP-- OKAY, I LOVE THAT.
SEE YOU, MAN.
LOOKING OVER AT CHEF CASANOVA'S SIDE,
YOU KNOW, EARLIER, WE SAW SOUS-CHEF FEDERICO
MIX DURUM FLOUR, EGG, AND WATER.
NOW THAT'S OUT AND BEING KIND OF HYDRATED IN SOME CELLOPHANE,
SO OBVIOUSLY A PASTA DOUGH.
WE CAN SEE SOUS-CHEF SEAN STILL DOING THE BUTCHERY,
PULLING THE SKIN EVER SO GENTLY OFF OF THOSE TROUT FILLETS,
KIND OF PULLING THE SKIN WHILE HE WIGGLES THE KNIFE.
HE'S TAKING GREAT CARE WITH THAT SKIN.
I'M GUESSING IT WILL COME INTO PLAY AGAIN LATER. IT IS EDIBLE.
IT IS DELICIOUS, DEPENDING ON WHAT YOU DO WITH IT.
UH, WE'VE GOT SOME CUCUMBERS OUT OVER BY SOUS-CHEF FEDERICO,
AND I DO BELIEVE THEY ARE GOING TO JUICE THE CUCUMBERS.
PERHAPS FOR A BEVERAGE?
MAYBE KEVIN BRAUCH KNOWS. KEVIN'S STANDING BY
IN THE MIDDLE OF KITCHEN STADIUM.
UM, I-I LOVE THIS FISH.
IRON CHEF ZAKARIAN GOING TO BE DOING A RAW PREPARATION.
HE IS DOING A RAW. WELL, YOU CAN DO THAT.
THAT'S CONSIDERED SAFE
WHEN YOU'VE GOT A REALLY HIGH-QUALITY
AQUACULTURE-RAISED OR FARMED FISH LIKE THIS.
WE'RE PROBABLY GONNA SEE A TARTARE.
WE'RE PROBABLY GONNA SEE SOME SMOKE.
AND IT CAN BE SMOKED VERY QUICKLY,
SO IT'S SUITABLE FOR A BATTLE THAT IS ALREADY
I'LL CHECK IN WITH YOU LATER.
OKAY, THANKS. LET ME KNOW, ESPECIALLY IF YOU SEE ANY SIGNS
I HAVEN'T HEARD ANYTHING YET, BUT...
YEAH, 'CAUSE THE LAST TIME
SOMEBODY MADE TROUT ICE CREAM IN KITCHEN STADIUM,
I NEARLY HAD TO BE CARTED OFF TO THE HOSPITAL,
SO WE'RE GONNA WATCH OUT FOR THAT.
ALL RIGHT, UM, I'M LOOKING
ON THE IRON CHEF'S SIDE OF THE WORLD.
IT LOOKS LIKE HE'S JUST POURED SOME CREAM
INTO THAT CORN CONCOCTION,
AND GORGEOUS BACON BUBBLING AWAY IN THE ENAMELWARE POT.
LOOKS LIKE WE ALSO HAVE A PASTA DOUGH
BEING WORKED HERE ON THE IRON CHEF'S SIDE.
(Paul) ANY TROUT READY YET?
JUST THE, UH, NO PINBONE ONE.
RIGHT THERE. TAKE 'EM.
NOW I SAID A FEW MINUTES AGO THAT THE IRON CHEF
WOULD DEFINITELY BE STRAINING HIS CORN MIXTURE,
BECAUSE HE DIDN'T TAKE THE SILK OFF,
AND INDEED, THAT HAS COME TO PASS.
CORN SILK HAS A LOT OF FLAVOR.
IT HAS MORE FLAVOR, I THINK, THAN THE ACTUAL HUSK.
AND I KNEW I WAS GONNA STRAIN IT AND PURéE IT AND PRESS IT,
SO I DIDN'T HAVE TO WORRY ABOUT IF IT GOT MESSY.
(Alton) OVER ON THE CHALLENGER'S SIDE,
WE CAN SEE CHEF CASANOVA IS DOING
(Kevin) WHAT'S IN THE BOWL, CHEF?
WE GOT SHALLOTS, GARLIC,
HE'S GOT SOME BELUGA LENTILS,
WHICH ARE REALLY JUST SMALL BLACK LENTILS.
THEY'RE CALLED BELUGA LENTILS
BECAUSE THEY LOOK LIKE BELUGA CAVIAR.
AND WHEN IT'S COOKED, IT EVEN LOOKS MORE LIKE CAVIAR.
AND NOW BEHIND HIM
BACK ON SOUS-CHEF FEDERICO'S BOARD,
GELATIN SHEETS OUT NOW BY THE CUCUMBER.
AND THAT WAS BLOOMED IN A LITTLE BIT OF WATER,
AND IT WAS ADDED TO THE CUCUMBER JUICE.
AND WE CAN SEE THE IRON CHEF OVER ON HIS SIDE
ALSO BLOOMING GELATIN.
UH, HE'S ADDING THAT NOW TO THE CORN CONCOCTION
HE STRAINED EARLIER.
UH, OKAY, LET ME SEE.
OH, RIGHT, NOW THE PIECES ARE COMING TOGETHER NOW SLOWLY.
HE'S POURING THAT CONCOCTION INTO RAMEKINS.
I CAN ONLY ASSUME THAT HE'S GOING TO BE
BEHIND YOU.
SOUS-CHEF PAUL IS CLAMPING THE LID ON TOP
OF WHAT I THINK IS GONNA BECOME A MOUSSE.
HE'S GOT THE LEEKS IN THERE. HE'S GOT HIS TROUT IN THERE.
SOME EGG HAS ALSO GONE INTO THERE.
WE'RE GONNA MAKE IT INTO A MOUSSE FOR A FARCE
ALL RIGHT, TROUT RAVIOLI. THANKS, CHEF.
AND SOUS-CHEF GUARNASCHELLI BREAKING DOWN YET MORE TROUT.
I THINK THAT'S TROUT NUMBER 75.
NOW SERVING TROUT 77.
(Federico) THE CUCUMBER JUICE-- TRY ONE.
CHEF CASANOVA NOW TASTING THAT CUCUMBER JUICE.
NO? OKAY.
HE LOVES IT. HE'S GOTTEN THE SEAL OF APPROVAL,
SO SOUS-CHEF FEDERICO IS MEASURING OUT
THAT CUCUMBER LIQUID NOW.
WE KNOW THAT THERE IS SOME GELATIN IN THAT.
OH, SHOOT.
OH, HE'S RIGHT NEXT TO THE ICE CREAM MACHINE,
BUT HE'S NOT GONNA USE IT.
HE'S NOT GONNA USE THE ICE CREAM MACHINE.
HE'S JUST GONNA STAND NEXT TO THE ICE CREAM MACHINE.
(Timekeeper) 15 MINUTES HAVE ELAPSED.
INSTEAD, THAT'S HEADING INTO THE BLAST CHILLER
TO BECOME A GELéE, I ASSUME. BE CAREFUL THERE, CHEF.
THE HEAT IS ON HERE IN KITCHEN STADIUM.
THE ACTION WILL CONTINUE WHEN "IRON CHEF AMERICA" RETURNS.
(chuckles)
♪♪
♪♪
HI, KIDS, WELCOME BACK TO BATTLE TROUT--
BROOK TROUT, TO BE EXACT-- HERE IN KITCHEN STADIUM.
WE'VE GOT OUR CHALLENGER CHEF CASANOVA OVER ON THIS SIDE.
IRON CHEF ZAKARIAN IS ON THIS SIDE.
THEY'VE GOT SOME PRETTY FINE CULINARY MINDS.
SO DO OUR JUDGES,
AND TO INTRODUCE THEM, WE GO TO KEVIN BRAUCH. KEVIN.
KONBANWA. GOOD EVENING, LADIES AND GENTLEMEN.
ALTON, HERE ARE THE JUDGES.
LEADING OFF, SHE'S A TOP-NOTCH RESTAURANT CONSULTANT
AND P.R. EXPERT,
AND NO FEMALE JUDGE HAS MADE MORE APPEARANCES
ON "IRON CHEF AMERICA."
SHE'S THE "K.B." OF K.B. NETWORK NEWS.
SHE'S...
IN THE MIDDLE, HE'S A CULINARY TOUR DE FORCE.
HE'S COOKED FOR THE LIKES OF OPRAH,
THE DALAI LAMA, AND LADY GAGA.
HE'S WRITTEN FOUR BEST-SELLING COOKBOOKS,
AND HIS RESTAURANT TABLE FIFTY-TWO
IS A VERY POPULAR DESTINATION FOR CHICAGO DINERS.
HE'S...
FINALLY, SHE WAS ONE OF THE FEISTY FEMALES
ON THE SHOW "THE REAL HOUSEWIVES OF NEW YORK CITY."
HER BOOK "SECRETS OF A JEWISH MOTHER"
IS IN ITS THIRD PRINTING.
SHE LOVES FOOD, BUT SHE PREFERS TO EAT SMALL PORTIONS.
GOOD LUCK TODAY. THIS IS...
(Alton) ALL RIGHT, THANKS, KEVIN.
NOW OVER ON THE CHALLENGER'S SIDE IN THAT SAUCEPAN--
THAT'S WHERE THE CAULIFLOWER ENDED UP
ALONG WITH SOME CREAM AND GARLIC AND LEMON ZEST,
AND SOME TROUT IS POACHING IN THERE, AS WELL.
NOW TROUT GETS ALONG VERY, VERY WELL WITH CAULIFLOWER.
THAT COULD CERTAINLY BECOME A TERRINE OF SOME TYPE,
OR BE LAYERED INTO SOMETHING-- A GRATIN MAYBE.
ALSO ON CHEF CASANOVA'S BOARD, A LOT OF SHALLOTS.
WE SAW THE CHALLENGING CHEF CUTTING THOSE UP
JUST A FEW MINUTES AGO. THOSE HAVE GONE INTO A SAUCIER.
AND AT THE BACK STATION, SOUS-CHEF SEAN CONTINUES
TO PULL OUT BONES. IT'S GOT TO BE DONE.
IT'S NOT A FUN JOB, BUT IT'S GOT TO BE DONE, NO BONES ABOUT IT.
AND ON THE IRON CHEF'S SIDE, SOUS-CHEF GUARNASCHELLI
(Alex) (bleep) ME.
AND CLEARLY LOVING EVERY MOMENT OF IT.
HOW YOU DOING, LOVE?
PAUL, HOW YOU DOING, BROTHER?
GOOD.
NOW CUCUMBER BEING CUT THIN ON A MANDOLINE BY THE IRON CHEF.
AND I ALWAYS SAY WHEN I SEE THIS DONE,
PLEASE, PLEASE DON'T DO THIS AT HOME, KIDS.
USE THE HAND GUARD.
THIS IS AN IRON CHEF. HE DOESN'T HAVE TO.
HE'S GOT PLENTY OF BAND-AIDS AND A GOOD HEALTH CARE PLAN.
NO.
I'M CLEANING.
THE IRON CHEF NOW CALLING FOR SOME TROUT,
PROBABLY TO GO WITH THAT CUCUMBER HE'S BEEN WORKING WITH.
BUT IT LOOKS LIKE SOUS-CHEF ALEX IS A LITTLE BIT BEHIND.
I-I'M ON THE SOUP.
OKAY.
LOOK WHAT WE HAVE HERE OVER IN CHEF CASANOVA'S KITCHEN.
THAT'S GUANCIALE,
THE WONDERFUL CURED JOWL OF A PIG.
THAT IS OFTEN USED HERE IN KITCHEN STADIUM
AS A SEASONING MEAT.
(Victor) WHEN I START THINKING
ABOUT THE FLAVOR COMBINATIONS THAT I'M GONNA COOK WITH TROUT,
THE FIRST THING THAT I THINK ABOUT IS PORK--
THE ALMIGHTY PORK. LIKE, I LOVE PORK.
I LOVE ALL SORTS OF PORK.
(Alton) IN THE BLENDER ON THE CHALLENGER'S SIDE,
THAT'S THE TROUT-CAULIFLOWER MIXTURE--MILK, GARLIC IN THERE.
COULD THAT BE A SOUP?
AND THEY'RE ALSO BLANCHING HERBS ON THE CHALLENGER'S SIDE,
JUST LIKE WE SAW SOUS-CHEF PAUL WORKING WITH BLANCHED HERBS
OVER ON THE IRON CHEF'S SIDE.
SHALLOTS BEING PEELED OUT ON PAUL'S BOARD,
JUST LIKE WE SAW SHALLOTS OVER ON THE CHALLENGER'S SIDE.
SO WE HAVE MOUSSES ON BOTH SIDES OF KITCHEN STADIUM,
OR WHAT APPEAR TO BE MOUSSES.
WE HAVE BLANCHED HERBS AND SHALLOTS ON BOTH SIDES,
CUCUMBER ON BOTH SIDES.
AND DON'T FORGET, WE HAVE PASTA DOUGHS RESTING
ON BOTH SIDES OF KITCHEN STADIUM.
ONE WONDERS, WILL WE BE HAVING THE SAME MEAL TWICE?
AND I SEE KEVIN IS UP WITH THE JUDGES. KEVIN?
IT'S A GOOD DAY TO BE A JUDGE HERE IN KITCHEN STADIUM.
WE HAVE THREE VERY HUNGRY ONES. KARINE BAKHOUM, HOW ARE YOU?
THIS AMERICAN INGREDIENT--
IS IT APPRECIATED AROUND THE WORLD
AS MUCH AS WE LIKE IT HERE IN AMERICA?
YOU KNOW, THAT'S A VERY GOOD QUESTION, AND I DON'T KNOW.
I PERSONALLY HAVE NEVER EVEN HAD TROUT.
I'VE ONLY HAD RAINBOW TROUT.
BUT I'M VERY EXCITED, AND GOSH, IT LOOKS FRESH.
SO I'M EXCITED TO TRY THE FRESHEST FISH EVER.
WHAT'S GREAT ABOUT TROUT
IS IT'S THE MOST SUSTAINABLE FISH OF ALL.
I MEAN, ALL THE AQUARIUMS HAVE SAID THAT AMERICANS
ALL SHOULD EAT TROUT. BUT I WANT TO SEE SIMPLICITY,
FISHERMEN TROUT.
EXACTLY. I WANT TO SEE THE VISIONS
OF THE MOUNTAIN CREEK AND THE WHOLE NINE YARDS.
HI.
SO EXC--I KNOW. I'M VERY EXCITED TO BE HERE.
WHAT ARE YOU ANTICIPATING HERE?
I HAVE TO BE HONEST, I HAVEN'T TRIED A LOT OF THESE THINGS.
I'VE NEVER EATEN SUSHI. BUT YOU KNOW WHAT?
I'M ACTUALLY GONNA STEP IT UP AND TRY STUFF TODAY.
WE'RE GONNA CHECK BACK IN WITH YOU A BIT LATER.
UM, ALTON BROWN, BACK TO YOU.
ALL RIGHT, THANKS, KEVIN.
YOU KNOW, I CAN'T FIND THE CAPERS.
YEAH.
HAVE YOU GOT CAPERS? CAPERS?
CAPERS? YEAH, THEY'RE ON--
THEY'RE BACK ON THE SHELF, CHEF, NEXT TO THE DRY GOODS.
ON THE BACK-- BACK SHELF WHERE?
RIGHT--RIGHT BEHIND YOU. RIGHT THERE.
OF COURSE, ONE OF THE BEST THINGS
YOU CAN DO IN THE WORLD WITH TROUT
IS JUST PAN-FRY IT AND FINISH IT WITH SOME BUTTER AND CAPERS.
YEAH, THAT'S--
IT'S GOTTA BE THE STAR. IT'S THE SECRET INGREDIENT.
NOT YET.
YEAH.
(Kevin) THERE'S A LOT OF WHITE BREAD OUT NOW ON PAUL'S BOARD
ON THE IRON CHEF'S SIDE OF KITCHEN STADIUM.
I THINK THAT'S JUST SOME BRIOCHE.
I'M NOT SURE WHERE HE'S GOING WITH IT,
BUT HE'S CUTTING THOSE PIECES PRETTY THIN.
LOOK WHAT IRON CHEF ZAKARIAN HAS PULLED OUT OF NOWHERE.
UM, THAT IS EEL.
THAT IS BARBECUED EEL, ALREADY COOKED.
IT'S A VERY POPULAR INGREDIENT
IN BOTH JAPANESE AND KOREAN CUISINE.
IT'S ONLY GONNA BE A FLAVORANT, I IMAGINE.
AND I GUESS ONLY TIME WILL TELL.
THESE CHEFS ARE REALLY KEEPING US GUESSING HERE TODAY.
A WHOLE-WHEAT PASTA DOUGH
BEING WORKED ON THE CHALLENGER'S SIDE.
AND YOU KNOW, THAT'S A HARDER TYPE OF PASTA DOUGH TO ROLL.
BECAUSE OF THE GRAIN STRUCTURE THAT'S IN IT,
IT HAS A TENDENCY TO TEAR,
AND IT DOESN'T HYDRATE AS QUICKLY,
SO YOU'VE GOT TO USE A LOT MORE FINESSE WHEN YOU ROLL IT OUT.
OVER ON CHEF ZAKARIAN'S SIDE,
WE CAN SEE SOME GOOSEBERRIES ARE OUT.
GOOSEBERRIES ARE A RELATIVE TO THE TOMATILLO,
BRIGHTLY ASTRINGENT, BUT SWEET AT THE SAME TIME.
GREAT GARNISH FOR A COCKTAIL.
WELL, I MEAN,
THEY CAN MAKE A COCKTAIL
WITH THOSE, UH, THOSE GOOSEBERRIES.
ALTON ALWAYS ASKS ME FOR A COCKTAIL.
I'M GONNA HAVE TO THINK OF-- MY NEXT BATTLE,
(Victor) HOW YOU LOOKING, FED?
OOH, NOW HERE'S SOMETHING COOL
THAT YOU DON'T SEE VERY OFTEN HERE IN KITCHEN STADIUM.
A CHITARRA IS OUT OVER THERE
IN THE HANDS OF SOUS-CHEF FEDERICO.
THAT'S A DEVICE THAT IS-- WELL, IT'S LIKE A GUITAR,
ONLY WITH MORE STRINGS.
AND YOU PUT A PIECE OF PASTA DOUGH ON TOP OF IT,
AND YOU JUST ROLL IT THROUGH, AND IT CUTS THE PASTA.
THAT MEANS THAT HE'S GONNA BE USING A TONNARELLI,
WHICH IS BASICALLY LIKE A SQUARED-OFF SPAGHETTI.
30 MINUTES HAVE ELAPSED.
ALL THE FISH IS FILLETED, AND PAUL HAS THE MOUSSE.
LOOKS LIKE THE NOW-INFAMOUS SOUP HAS FINALLY GOTTEN STARTED,
BUT WITH LESS THAN 30 MINUTES, WILL SHE HAVE TIME?
THIS BATTLE IS HALF-OVER, AND THINGS ARE REALLY HEATING UP
HERE IN KITCHEN STADIUM.
THE COOKING CONTINUES AS THE COMPETITION
REACHES A BOILING POINT HERE IN KITCHEN STADIUM.
"IRON CHEF AMERICA" WILL BE RIGHT BACK.
♪♪
♪♪
HI, KIDS, WELCOME BACK TO BATTLE TROUT--
BROOK TROUT, IF YOU WANT TO BE TECHNICAL--
HERE IN KITCHEN STADIUM.
WE'RE ABOUT AT THE HALFWAY POINT OF THE BATTLE,
WHICH IS RAGING ON BETWEEN OUR CHALLENGER ON THIS SIDE,
CHEF CASANOVA, AND OUR NEWEST IRON CHEF,
IRON CHEF ZAKARIAN ON THIS SIDE.
ALL RIGHT, LET ME BRING YOU UP TO SPEED.
ON THE CHALLENGER'S SIDE, BEETS CAME OUT
OF THE PRESSURE COOKER AND WERE JUICED.
AND THAT JUICE IS NOW REDUCING ON THE STOVETOP
WITH SOME BALSAMIC VINEGAR.
AND ON THE IRON CHEF'S SIDE, ARTICHOKE HEARTS WERE BREADED
AND ARE CURRENTLY IN THE FRYER.
LET'S GET BACK TO THE ACTION.
SMOKED TROUT ON THE IRON CHEF'S SIDE.
(Kevin) HE PULLED OUT SOME APPLEWOOD CHIPS
AND AS I MENTIONED EARLIER, THIS TROUT TAKES
VERY WELL TO SMOKING, SO NO SURPRISES THERE.
NOW LOOK WHAT, UH, WHAT SOUS-CHEF PAUL IS DOING.
HE'S TAKING A PIECE OF THAT THINLY SLICED BRIOCHE.
HE MASHED IT FLAT AND IS CURRENTLY KIND OF BUILDING
A-A CRUST ON THE BOTTOM OF A PIECE OF THAT TROUT.
NOW I'M INTERESTED TO SEE WHERE HE GOES WITH THIS.
SOUS-CHEF ALEX IS ADDING SOMETHING
TO THAT DELIGHTFUL CONCOCTION ON THE STOVE.
THAT'S THE LIQUID THAT THE MUSSELS--
UH, IT'S THE MUSSEL LIQUOR GOING INTO THE SOUP.
SO THAT'S GOING TO GIVE THAT A RICH SEAFOOD FLAVOR FOR SURE--
A PERFECT PAIRING WITH THE TROUT, BY THE WAY.
I CAN'T REALLY GET A FEELING
FOR ANY ONE OF THEIR COURSES.
I THINK THEY'RE MAKING A SOUP,
AND I THINK THEY'RE KIND OF MAKING A SANDWICH
WITH THE BREAD AND THE BUTTER WITH THE TROUT ON IT.
WE KNOW THAT THEY'VE GOT A PASTA,
BUT IT HASN'T BEEN FORMED YET,
AND THEY'VE GOT SOMETHING AKIN TO A FLAN, IF YOU WILL,
THAT'S GOT THE CORN IN IT.
AND NOW IRON CHEF ZAKARIAN IS ADDING SOME TROUT SKIN
TO THAT PAN OF-- UH, WHAT IS THAT?
OH, OH, OH, OH, OKAY, OKAY, IT'S THE BACON GREASE.
IT'S THE BACON FROM THE-- THAT RENDERED OUT
AT THE VERY BEGINNING OF THE BATTLE, REMEMBER?
ALL RIGHT, NOW WHERE THAT'S HEADED I GOT NO IDEA.
I REALLY DON'T.
AND WHAT DO WE KNOW OVER ON THE CHALLENGER'S SIDE, REALLY?
OKAY, WELL, WE KNOW THAT THEY HAVE A RAW TROUT PRESENTATION
CURRENTLY IN THE WORKS.
WE'VE SEEN SOME BEAUTIFUL PASTA COMING TOGETHER.
THERE'S A CAULIFLOWER AND TROUT MOUSSE OR SOUP.
IT'S STANDING BY.
AND THERE'S A CUCUMBER GELéE SETTING UP IN THE FRIDGE.
AND NOW IT LOOKS LIKE WE'RE GONNA HAVE
SOME SMOKING ACTION OVER ON THE CHALLENGER'S SIDE, AS WELL.
AND SOUS-CHEF FEDERICO--
HE'S GONNA USE WHAT WE CALL A SMOKING GUN,
AN ELECTRICALLY DRIVEN DEVICE WITH A FAN.
SO THEY'RE GOING TO DO THAT AS A COLD SMOKE.
IT LOOKS LIKE WE'RE GONNA HAVE TROUT SKIN
OVER ON THE CHALLENGER'S SIDE, AS I FORETOLD.
THAT'S A VERY COOL TECHNIQUE HE'S DEMONSTRATING HERE.
HE'S PRESSING THE SKIN BETWEEN A PLATE AND THE GRIDDLE
TO KEEP IT NICE AND FLAT.
BACK OVER ON THE IRON CHEF'S SIDE,
SOUS-CHEF GUARNASCHELLI RIGHT NOW SEASONING A PIECE OF FISH,
AND THAT'S JUST IN SAFFRON AND OIL.
OR WAIT A SECOND. WAIT A SECOND.
IT'S NOT A PIECE OF TROUT AT ALL. THAT'S A PIECE OF ROE.
BOY, WAS I WRONG. NO WONDER SHE WAS TREATING IT SO GINGERLY.
AND ROE, OF COURSE, ARE THE EGGS OF THE TROUT.
WE SAW HER SETTING THOSE ASIDE EARLIER
(Alex) LOOK AT THE EGGS.
LOOK AT THESE GORGEOUS EGGS.
INTERESTING. I'M GONNA BE VERY CURIOUS
TO SEE WHERE THAT GOES.
AND THE, UH, THE FILLING THAT WAS WHAT I WAS CALLING A MOUSSE
AT THE BEGINNING OF THE BATTLE IS NOW IN THE PIPING BAG
IN THE HANDS OF PAUL. THEY ROLLED OUT THEIR DOUGH FLAT,
AND THAT IS GOING TO BECOME RAVIOLI.
IT ALSO LOOKS LIKE IRON CHEF ZAKARIAN
HAS SOME WASABI TOBIKO,
OR FLYING FISH ROE THAT HAS BEEN SEASONED WITH WASABI.
THAT WAS JUST ADDED, I THINK, TO THE TROUT AND THE CUCUMBER
AND ALSO SOME BARBECUED EEL. THAT'S GONNA BE A SALAD.
UH, WE HAVE 17 MINUTES REMAINING IN THE BATTLE.
17. AND I'LL TRY TO BE BETTER ABOUT ALERTING YOU TO THAT.
CAN YOU LET IT COOK TWO MORE MINUTES?
TWO.
NOW OVER ON THE CHALLENGER'S SIDE,
CHEF CASANOVA IS--WELL, HE'S BUILDING KIND OF A SANDWICH.
HE'S GOT THESE TWO STRIPS OF TROUT THAT WERE SEASONED.
THEY GOT SOME ZEST,
AND THEN HE ADDED TRANSGLUTAMINASE.
OF COURSE, WE'VE SEEN THAT USED AS A GLUE
TO BASICALLY HOLD SEAFOOD TOGETHER.
SO HE'S GLUING THE FISH BACK TOGETHER AGAIN
(Kevin) WONDERFUL.
NOW WE HAVE A VERY SIMPLE TROUT PREPARATION HAPPENING
OVER ON THE IRON CHEF'S SIDE, AS WELL.
LOOKS LIKE OIL, LEMON, MAYBE SOME HERBS
ON A TROUT FILLET.
MAYBE THEY'RE GONNA SELL THAT AS A CONFIT--
THEY CERTAINLY COULD-- WHERE YOU'RE JUST POACHING
THE FISH IN A LOT OF OIL WITH SOME LEMON.
WE CAN SEE SOUS-CHEF GUARNASCHELLI
BUTTER-FRYING PANKO BREADCRUMBS.
I GOT THE SCOOP. BACK UP.
I'M GONNA, I PROMISE.
YES. YES, CHEF.
YES, CHEF.
SASSY CHEFS IN THE KITCHEN.
THIS POWER COUPLE MAY BE OUT OF THE HONEYMOON PHASE.
HE'S SO SMART. HOW DOES HE GET SO SMART?
(chuckles) OVER ON THE CHALLENGER'S SIDE,
GUANCIALE IS NOW BEING CUT.
BEAUTIFUL STRIATIONS IN FAT AND LEAN THERE--MOSTLY FAT.
BUT LOOKY HERE, A PLATING HAS BEGUN
WITH WHAT LOOKS LIKE A CRUDO PLATTER.
SO THE CHALLENGER'S THE FIRST TO PLATE.
15 MINUTES TO GO.
ANYTIME YOU WANT TO BUILD THE FIRST COURSE, YOU CAN.
IT'S STRESSFUL OUT THERE, AND THAT WOMAN FROM THE HEAVENS
COMES ON AND SAYS "15 MINUTES," AND YOU'RE LIKE--
IT FELT LIKE YOU'VE BEEN WORKING FOR 30 SECONDS.
(Alex) PLEASE DON'T. IT'S NOT COOKED.
(Alton) HOWEVER, ON THE IRON CHEF'S SIDE,
JUST THE POTATOES.
IT'S GONNA BE THERE.
THEY NEED TO GET THEIR ACT TOGETHER.
I'LL GET THE BLENDER READY.
TIME'S RUNNING OUT.
I GOT IT READY. DON'T WORRY ABOUT IT.
I'M NOT.
FIND OUT WHOSE CUISINE REIGNS SUPREME
WHEN "IRON CHEF AMERICA" RETURNS.
YES, IT JUST NEEDS TO COOK.
♪♪
♪♪
HI, FOOD FANS, WELCOME BACK TO KITCHEN STADIUM.
"IRON CHEF AMERICA" BATTLE TROUT--BROOK TROUT--
ENTERING THE HOME-STRETCH BETWEEN OUR CHALLENGER,
CHEF CASANOVA, IRON CHEF ZAKARIAN ON THIS SIDE.
TIME TO CATCH YOU UP. ON THE CHALLENGER'S SIDE,
CREAM WAS ADDED TO SAUTéED GUANCIALE AND ONIONS.
AND ON THE IRON CHEF'S SIDE, THOSE FRIED BREADCRUMBS
WERE COMBINED WITH SMOKED TROUT AND PARSLEY
AND WERE STUFFED INSIDE MUSSEL SHELLS.
LET'S RETURN TO THE ACTION, SHALL WE?
AND I THOUGHT I SAW A PIPING BAG OVER ON THE CHALLENGER'S SIDE.
WHICH MIXTURE IS THAT?
I THINK THAT IS THE CAULIFLOWER, SHALLOTS, TROUT, AND GELATIN,
AND THAT IS GOING INTO GLASSES.
SO MAYBE THOSE ARE GONNA BE CONSUMED
KIND OF LIKE LITTLE PUDDINGS, EXCEPT, WELL, MAYBE NOT...
(chuckles) BECAUSE IT LOOKS LIKE THOSE ARE HEADING
TO THE BLAST CHILLER RIGHT NOW
ALONG WITH THAT CUCUMBER GELéE.
PERHAPS THOSE WILL GO TOGETHER ON THE SAME PLATE.
CHEF CASANOVA WORKING WITH HIS RECONSTRUCTED FISH
(Victor) I'M NOT HAPPY WITH THIS.
I'M NOT HAPPY WITH IT DOUBLED UP.
JUST PRESS TWO, HUH? LET IT RELAX A LITTLE BIT.
LOOKS LIKE THAT TRANSGLUTAMINASE MAY NOT BE HOLDING AFTER ALL.
IT'S MY FAULT. YEAH.
AT THAT MOMENT, I FELT LIKE I WAS AT A LOSS,
AT A DISADVANTAGE.
I WAS IN THE WEEDS.
IT MEANT MORE TO ME TO COOK THE FISH PERFECTLY
THAN TO HAVE IT SANDWICHED.
(Alton) SOMETIMES HERE IN KITCHEN STADIUM,
CHEFS NEED TO ROLL WITH THE PUNCHES
WHEN SOMETHING'S NOT COMING OUT AS PLANNED.
BUT IT LOOKS AS THOUGH HE HAS SEVERAL OTHER DISHES
COMING TOGETHER. THERE'S GOING TO BE A CRUDO.
THAT'S GONNA BE THE OPENER.
THAT'S GETTING A LITTLE FENNEL POLLEN SPRINKLED ON IT NOW.
THE BELUGA LENTILS ARE DOWN,
AND THOSE CARAMELIZED SHALLOTS ARE GOING ON TOP OF THAT NOW.
I STILL HAVEN'T SEEN ANY PLATES COMING TOGETHER
ON THE IRON CHEF'S SIDE YET.
HE'S REALLY RUNNING OUT OF TIME HERE
WITH JUST UNDER 11 MINUTES ON THE CLOCK.
11 MINUTES. I THINK I GOTTA GO.
OKAY, ONE MINUTE.
THERE'S A LITTLE BIT OF THAT SALAD BEING TOSSED
RIGHT THERE ON ROBO-CAM NINE.
THAT'S JUST THE CUCUMBER, BARBECUED EEL,
AND RAW TROUT SALAD WE SAW COME TOGETHER EARLIER.
HE'S PLATING THAT NOW WITH SOME ELEGANT STEMWARE.
SOUS-CHEF GUARNASCHELLI NOW STRAINING SOME OF WHAT
I'VE BEEN CALLING A SOUP-- FINALLY ON ITS WAY.
THE IRON CHEF'S GONNA BE HAPPY WITH THAT.
(sighs) OKAY.
ALL RIGHT, NOW I DIDN'T EVEN SEE TROUT
GO INTO A VACUUM BAG OVER ON THE CHALLENGER'S SIDE,
BUT IT DID.
AND I THINK THEY'RE GONNA BE PUTTING THAT
RIGHT DOWN ON TOP OF THE BELUGA LENTILS
WITH THOSE DEEPLY CARAMELIZED SHALLOTS.
(Kevin) I WAS GONNA SAY,
THAT IS THE MOST SIMPLE, DELICATE--GONNA REALLY SHOW OFF
OH, IT MOST CERTAINLY IS GONNA SHOW OFF THE TROUT.
FINALLY, WE ARE WELL INTO PLATING HERE
ON BOTH SIDES OF KITCHEN STADIUM.
LOOKING BACK ON THE IRON CHEF'S SIDE OF THE WORLD--
HE'S GOT A BEAUTIFUL PIECE OF TROUT GOING DOWN.
THAT CRISPY BROWNNESS IS MOSTLY BRIOCHE,
WHICH IS CURIOUS.
AND I THINK THAT THE ARTICHOKES ARE WITH THAT, AS WELL,
RAVIOLI, PAULIE?
THE RAVIOLI OUT OF THE WATER AND INTO THE PAN.
THAT LOOKS TO BE JUST SOME MELTED BUTTER,
SOME OF THE TROUT THAT WE SAW SMOKED EARLIER,
AND THE BLANCHED HERBS.
NOW BACK ON THE CHALLENGER'S SIDE,
WE'VE GOT SOME MICRO BULLS BLOOD,
OR BABY BEET SPROUTS, ON THE CRUDO
ALONG WITH THE BEET AND BALSAMIC REDUCTION
THAT THE CHALLENGER MADE EARLIER.
(Victor) I USED THE BEETS WITH THE TROUT,
BECAUSE I THOUGHT IT WAS BOLD, AMBITIOUS FLAVORS
ACCENTED WITH THE CITRUS.
I JUST--I THINK IT IS A DIVINE COMBINATION.
NO, DROP IT DOWN.
NOW WE'VE GOT-- THAT WHOLE-WHEAT TONNARELLI
HAS GONE INTO HOT WATER OVER ON THAT SIDE, AS WELL,
I JUST NEED THAT FENNEL SHAVED.
CHEF CASANOVA PLATING THAT BEAUTIFULLY SEARED PIECE
OF TROUT FILLET DOWN IN A CAST-IRON SKILLET.
THAT WAS THE DISH HE WAS HAVING A LITTLE TROUBLE WITH EARLIER.
BUT IT LOOKS GREAT NOW.
JUST SOME SHAVED FENNEL TOPPING THAT TROUT OFF--
A TRADITIONAL PRESENTATION THERE.
NOW THE IRON CHEF HAS HIS CORN AND TROUT CUSTARDS OUT.
LET'S SEE IF HE'S HAPPY WITH IT.
WELL, HE'S PLANNING ON PLATING THAT.
HE'S JUST TURNING IT OUT, AND IT DOES HAVE A GOOD SET.
AND HE'S TOPPING IT WITH THAT
CORN AND GOOSEBERRY MIXTURE THAT HE MADE EARLIER.
(Alex) ONE MINUTE, THEY'LL BE IN.
AND NOW THE IRON CHEF CALLING
FOR THOSE STUFFED MUSSEL SHELLS.
THOSE ARE GOING UNDER THE SALAMANDER.
NOW IT LOOKS LIKE THEY'RE MAKING KIND OF A RIFF ON A CASINO.
(Geoffrey) EVERYBODY HAS THEIR OWN CLAMS CASINO RECIPE,
BUT IT'S BASICALLY BREAD, BUTTER, PARSLEY, GARLIC,
AND CHOPPED-UP CLAMS AND BACON. I JUST LOVE IT.
IT'S JUST ONE OF THESE DISHES THAT COMES OUT SIZZLING,
AND IT'S GREASY AND BUTTERY, AND THIS WAS TROUT CASINO--
NO GAMING LICENSE, NO GAMBLING ALLOWED.
(Alton) NOW THEY'RE TOSSING THEIR TONNARELLI
OVER ON THE CHALLENGER'S SIDE
AS THE CREAM, GUANCIALE, AND ONIONS MIXTURE, PASTA
WENT INTO THAT.
AND THEN AT THE LAST MINUTE, SOME SMOKED TROUT WAS ADDED.
SO IT'S ACTUALLY A PLAY ON A CARBONARA.
AN EGG YOLK.
THREE MINUTES TO GO.
NOW WHAT HE'S GONNA DO IS HE'S GONNA PUT THAT
VIC, EGG YOLK HERE.
TO GET A REALLY NICE SHAPE.
IT'S A GREAT WAY TO MAKE PASTA LOOK FANTASTIC.
BACK OVER ON THE IRON CHEF'S SIDE,
THE CONTROVERSIAL SOUP IS FINALLY DOWN
IN A RUSTIC-LOOKING POT,
AND IT'S GETTING A BIT OF THAT SAFFRON ROE.
IT'S VICHYSSOISE.
I MEAN, CAN WE CALL IT A VICHYSSOISE?
A VICHYSSOISE IS A THICK SOUP, OF COURSE, MADE WITH LEEKS,
ONIONS, POTATOES, AND CREAM, BUT TYPICALLY SERVED COLD.
MAYBE HE'S HOPING IT'LL COOL DOWN SOMEWHAT
BEFORE IT GETS TO THE JUDGES. WHO'S TO SAY?
UH, AND THE MUSSELS CASINO IS GOING WITH THAT VERY SOUP.
(Geoffrey) PICKLE--CAN WE GET THE PICKLE LIQUID
BACK NOW ON THE CHALLENGER'S SIDE,
MOST OF HIS STUFF IS DOWN, BUT WE'RE STILL MISSING
WHATEVER'S GONNA GO ON TOP OF THAT CUCUMBER GELéE.
(Federico) YOU KNOW WHAT? LAST MINUTE.
WE'VE GOT ONE MINUTE
(Kevin) ONE MINUTE LEFT, CHEFS. ONE MINUTE.
60 SECONDS.
(Federico) YEAH, I KNOW.
ALL RIGHT, FINALLY, THE MYSTERY'S SOLVED.
THEY'RE CALLING THAT TROUT AND CAULIFLOWER CONCOCTION
A PANNA COTTA,
AND IT'S GOING DOWN NOW ON THE CUCUMBER GELéE.
IT'LL KIND OF HOLD ON TO THAT TROUT SKIN.
BEAUTIFUL PRESENTATION,
AND A LITTLE BIT OF ROE GOES ON TOP TO FINISH IT OFF.
THEY'RE DONE. NINE, EIGHT,
FIVE SECONDS.
THREE...
(Alex) DONE.
PUT IT DOWN AND WALK AWAY.
(cheers and applause)
BATTLE TROUT IS HISTORY.
GENTLEMEN, WAY TO GO.
THE BATTLE TODAY, OF COURSE, IS DONE.
WE'RE MOVING INTO THE JUDGMENT PHASE.
BUT BEFORE THE JUDGES CAN DIG IN,
WE'RE GONNA HAVE A SHORT DISSERTATION
ON THE MATTER OF SCORING PRESENTED BY KEVIN BRAUCH.
ABSOLUTELY, SIR.
OKAY, EVERYONE, HERE'S HOW IT GOES DOWN--
EACH JUDGE CAN AWARD A CHEF UP TO 20 POINTS.
WE HAVE 10 POINTS POSSIBLE FOR TASTE,
5 POINTS FOR PLATING DESIGN,
HOW OUR CHEFS HAVE LAID OUT THEIR FOOD
FOR PRESENTATION TO OUR JUDGES,
FINALLY, AS MANY AS 5 POINTS FOR THEIR ORIGINALITY
IN THE USE OF TODAY'S SECRET THEME INGREDIENT.
AND MAY THE BETTER CHEF PREVAIL.
ALL RIGHT, LET'S GO UP TO THE CHAIRMAN
AND GET THE JUDGING UNDER WAY.
CHEF CASANOVA.
YOU HAVE BEEN WAITING TO DO BATTLE IN KITCHEN STADIUM
(Victor) IT WAS AWESOME.
IT WAS A GREAT EXPERIENCE.
IT WAS SUCH AN HONOR TO BE HERE IN KITCHEN STADIUM
GOING AGAINST SUCH A TALENTED, AMAZING CHEF.
I WANTED TO SHOWCASE AND RIFF ON ITALIAN CLASSICS
THROUGHOUT THE MENU. FIRST COURSE--TROUT CRUDO.
TROUT, HORSERADISH, CITRUS, AND BEETS.
IT'S SIMPLE, BRIGHT, EXUBERANT,
A GOOD WAY TO SHOW OFF THE FLAVORS OF THE FISH.
(Karine) THE LEMON IS BEAUTIFUL,
THANK YOU.
BUT I THINK THIS TROUT PUT UP A FIGHT.
I THINK IT'S, UM--
IT'S A LITTLE CHEWY.
BUT I THINK PERSONALLY
THAT BECAUSE IT WAS SO FRESH-- AND LET'S FACE IT.
HAVE YOU SEEN A FISH ANY FRESHER THAN THAT ONE?
UM, IT MIGHT HAVE BEEN A LITTLE TOO FRESH FOR ME.
IT COULD HAVE BEEN MORE TENDER,
OKAY.
THANK YOU.
CHEF.
COURSE TWO-- RIFFING ON AN ITALIAN CLASSIC.
WE MADE A PANNA COTTA WITH CAULIFLOWER AND TROUT.
ON THE BASE OF THE PLATE-- A CUCUMBER GELéE.
ON TOP OF THE PANNA COTTA-- TROUT CAVIAR.
ON TOP OF THE TROUT CAVIAR-- A CRISPY TROUT CHIP
MADE FROM THE SKIN.
I THOUGHT THAT IT'D BE REALLY COOL TO TAKE PANNA COTTA,
WHICH IS TYPICALLY A DESSERT,
BRING IT INTO A SAVORY FORMAT, AND MAKE IT DELICIOUS.
(Art) PANNA COTTA CAN BE, LIKE,
THIS GELATINOUS, RUBBERY MESS.
YOU SEE IT EVERYWHERE-- PANNA COTTA, PANNA COTTA.
I'M JUST, LIKE, SICK OF IT. THIS IS SO REFINED
AND SO DELICIOUS, I WOULD NOT EVEN CALL IT PANNA COTTA.
I THINK IT'S A DOWNRIGHT TRIUMPH.
THANK YOU.
I THINK IT LOOKS LIKE SHERWOOD FOREST,
BECAUSE I THINK THE SKIN LOOKS LIKE THE BARK OF A TREE,
BUT, HONEY, YOU WOLFED DOWN THAT TROUT CRACKER.
YOU CAN PASS YOURS DOWN IF YOU DON'T NEED IT LATER.
NO, I LOVED IT. IT WAS LIKE A POTATO CHIP.
OH, THANK YOU. YOU'RE SO SWEET. THANK YOU.
THANK YOU.
THE NEXT DISH WAS A PLAY ON CARBONARA.
WE USED A WHOLE-WHEAT TONNARELLI.
IT'S SORT OF LIKE A FAT, SQUARE SPAGHETTI.
WE STARTED OFF WITH GUANCIALE. WE RENDERED OUT THE FAT.
THEN WE ADDED SOME ONIONS AND A TOUCH OF CREAM,
BLACK PEPPER,
AND THEN AT THE LAST SECOND, PUT THE SMOKED TROUT IN.
SO THE INTENTION IS BREAK INTO THAT EGG
AND GIVE IT A GOOD MIX,
AND IT SHOULD BE ABSOLUTELY DELICIOUS.
MMM.
I THINK YOU SHOULD ADD THIS TO YOUR MENU AT YOUR RESTAURANT.
I THINK THIS IS REALLY IMPECCABLE,
BECAUSE TROUT, ITALIAN, CARBONARA--
IT'S NOT A LIKELY PAIRING,
AND IT WORKS REMARKABLY WELL.
I AGREE WITH MY FRIEND HERE. YOU SHOULD PUT IT ON THE MENU.
THANK YOU, CHAIRMAN. THANK YOU.
ON THIS DISH,
WE WANTED TO SHOW YET ANOTHER TECHNIQUE.
WE COOKED THE FISH UNDER VACUUM AT 122 DEGREES FAHRENHEIT.
ON THE BASE OF THE PLATE, WE HAVE BELUGA LENTILS.
ON TOP OF THAT, THE TENDER, JUICY FISH.
ON TOP OF THAT, CARAMELIZED SHALLOTS.
AROUND THE PERIMETER OF THE PLATE,
WE MADE A FULL-OF-LIFE SALSA VERDE
WITH BASIL, MINT, PARSLEY,
AND A LITTLE BIT OF PEPERONCINO.
I REALLY ENJOY THE FACT THAT THE SECRET INGREDIENT HERE
IS CENTER STAGE.
I MEAN, IT'S REALLY-- YOU APPRECIATE THE FLAVOR
OF THE TROUT, THE FRESHNESS.
YOU CAN SEE--YOU KNOW, IT WAS JUST--YOU JUST FISHED IT
AND KILLED IT AND SOUS-VIDED IT, AND HERE IT IS.
AND FOR ME, IT'S NOT FATTENING. IT'S LIGHT.
THANK YOU.
I WOULD MAKE THIS MYSELF AT HOME FOR MY FAMILY.
I BET YOU COULD OUTCOOK ANY OF THOSE OTHER HOUSEWIVES.
I BET YOU JUST--
I'M ACTUALLY--
I'M A REALLY GOOD--
I'M A VERY GOOD COOK, IF I DON'T SAY SO MYSELF.
I WOULDN'T CALL MYSELF A CHEF,
ARE YOU A GOOD COOK?
IS IT REALLY?
THANK YOU. THANK YOU.
THANK YOU.
FOR THE LAST DISH, WE TOOK THE TROUT,
FILLETED IT, KEPT THE SKIN ON, COOKED IT SKIN-SIDE DOWN
TO GET CRISPY SKIN.
THE GARNISH IS VERY CLASSIC--
SHAVED FENNEL, TARRAGON, FENNEL POLLEN,
EXTRA *** OLIVE OIL. THAT'S IT.
I LOVE THE CRUNCH OF THE SKIN.
AND I LOVE THE FACT IT'S IN THE CAST IRON.
IT BRINGS BACK THOSE MEMORIES OF FRESH TROUT.
THE WHOLE BATTLE, I'VE BEEN THINKING,
I JUST WANT WHAT I'VE SEEN ON TV--
TROUT IN A BLACK CAST-IRON PAN.
MM-HMM.
BRINGS IN A LITTLE LICORICE KIND OF FLAVOR.
JUDGES, PLEASE GIVE US YOUR OVERALL ASSESSMENT
OF CHEF CASANOVA'S MEAL.
NOW IN THE BEGINNING I WAS, LIKE, CONCERNED,
BECAUSE THE TROUT WASN'T VERY TENDER.
BUT CLEARLY, IT WAS A HOME RUN THROUGHOUT THE WHOLE DINNER.
I THINK YOU DID AN OUTSTANDING JOB,
EXCEPT FOR THE--YOU KNOW, THE BEGINNING.
THE FIRST COURSE WASN'T MY FAVORITE,
I THOUGHT THE CARBONARA WAS BRILLIANT,
AND THE PANNA COTTA JUST HAD SO MUCH BRILLIANCE
AND COLOR. IT WAS WELL--WELL DONE.
THANK YOU.
CHEF CASANOVA, THANK YOU FOR AN EXCELLENT MEAL.
THANK YOU. IT WAS TRULY AN HONOR. THANK YOU.
(Alton) WELL, IT LOOKS LIKE THIS CASANOVA
HAS SEDUCED THE JUDGES' PALATES
WITH HIS IMPRESSIVE SHOWING OF TROUT.
BUT CAN IRON CHEF ZAKARIAN WIN THEM BACK
WITH HIS TROUT PROWESS?
FIND OUT WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
♪♪
HI, FOOD FANS, WELCOME BACK TO KITCHEN STADIUM.
OUR CHALLENGER CHEF VICTOR CASANOVA
HAS PRESENTED HIS FIVE DISHES.
NOW IT IS IRON CHEF GEOFFREY ZAKARIAN'S TURN
TO PRESENT HIS TAKE ON THE TASTY TROUT.
IRON CHEF ZAKARIAN,
TROUT IS A VERY WELL-KNOWN INGREDIENT.
PLEASE TELL US YOUR INSPIRATION FOR TODAY'S MEAL.
WELL, TODAY'S MEAL HAS TO DO WITH TEXTURE FOR ME.
I LOVE THE WAY THAT TROUT WORKS WITH DIFFERENT TEXTURES,
BECAUSE IT'S A VERY NATURAL, NEUTRAL FISH.
I'VE STARTED YOU OFF WITH A LITTLE TROUT TARTARE COCKTAIL.
I'VE MARRIED IT WITH SOME BARBECUED EEL,
SOME RADISHES, SOME TOBIKO CAVIAR,
AND SOME MARINATED CUCUMBER.
I BLESSED IT A BIT WITH SOME YUZU VINAIGRETTE. BON APPé***.
IF YOU HAVE IT ALL TOGETHER, IT SHOULD TASTE
I WANT TO BE SITTING ON SOME WONDERFUL TROPICAL BEACH
IT'S MAGNIFICENT.
ISN'T IT GOOD? LOOK, YOU'RE EATING IT.
I HAVE TO SAY-- YOU KNOW, I'M SOMETIMES
AFRAID TO TRY THINGS, BUT THIS IS DELICIOUS,
OH, I'M DELIGHTED.
(laughs)
THANK YOU, JUDGES.
JUDGES, FOR OUR SECOND COURSE,
WE HAVE A WARM SMOKED TROUT VICHYSSOISE
THAT'S SERVED WITH SOME FRESH TROUT ROE.
ON THE SIDE, A SMOKED TROUT CASINO STYLE
WITH SOME BREADCRUMBS, SOME HERBS. BON APPé***.
THIS IS DELICIOUS.
THIS IS SO FUN JUST LOOKING AT IT--THE PRESENTATION.
I DON'T THINK
I'VE EVER QUITE HAD A SMOKED TROUT VICHYSSOISE,
THANK YOU.
IT'S ABSOLUTELY DIVINE. WHAT WAS IN THE SHELL BEFORE?
IN THE SHELL WAS A MUSSEL THAT WE EXTRACTED
MMM.
NO.
OH, THANK GOD. I DON'T LIKE MUSSELS.
YOU DON'T LIKE MUSSELS?
DARLING, REMEMBER, YOU ARE ON "IRON CHEF AMERICA,"
THE FINEST, MOST TALENTED CHEFS IN AMERICA,
AND IF THEY CAN'T MAKE YOU HAPPY,
WELL, THAT'S FOR SURE,
GOOD.
THANK YOU.
JUDGES, FOR THIS COURSE, I DECIDED ON A VERSION
OF THE TROUT WHERE I'VE TAKEN THE SKIN OFF,
AND I'VE REPLACED IT WITH SOME TROUT BUTTER AND BREAD.
SO THIS IS THE PLAYFULLY NAMED "BREAD AND BUTTER" TROUT
WITH A LITTLE SALAD OF ARUGULA AND TARRAGON,
SOME FRIED BABY ARTICHOKES AND SOME TROUT BUTTER,
AND A LITTLE BIT OF TROUT ROE ON THE BOTTOM.
AND UNDERNEATH IS PICKLED TROUT, AS WELL. BON APPé***.
THE TEXTURE IS GREAT. IT'S PERFECTLY COOKED.
THE BREAD--YOU CAN REALLY TASTE THE BREAD.
YOU CAN TASTE THE TROUT. YOU CAN TASTE THE WHOLE...
NO.
DON'T YOU TASTE THE BRIOCHE? LIKE CHALLAH.
IT WAS JUST PRESSED IN THE PAN SO IT RESEMBLED THE SKIN,
GENIUS.
IT'S SO GOOD.
OH, MY GOD, THAT IS SO GOOD. IT IS LIKE CHALLAH.
THE COURSE WAS PERFECTLY PREPARED.
YEAH. I LIKE TO COMPLAIN, AND I HAVE NOTHING TO COMPLAIN ABOUT.
RIGHT AWAY.
UH, FOR THE NEXT COURSE,
YOU HAVE A RAVIOLI OF TROUT
WITH A LEMON BALM AND A CONFITED TROUT STUFFING
AND A LITTLE BIT OF AN OCEAN DILL HERBAL BROTH.
I USED DILL AND LEMON BECAUSE TO ME,
TROUT, DILL, LEMON HAVE SORT OF A PERFECT AFFINITY.
WELL, YOU PICKED TWO OF MY FAVORITE INGREDIENTS--
FINALLY.
I LOVE THE SAUCE, BUT I'M NOT LOVING
A RAVIOLI WITH TROUT IN IT.
I THINK IT'S A TEXTURE THING-- PERSONAL TEXTURE.
(Art) AND I'LL BE HONEST WITH YOU,
I GET KINDA SICK AND TIRED OF FENNEL WITH FISH.
IT'S KINDA EXPECTED, BUT THE WAY YOU'VE HANDLED IT,
IT'S LIKE THIS DELICIOUS FENNEL BATH.
THE SAUCE IS DELICIOUS. IT REALLY IS.
RIGHT AWAY. THANK YOU.
UH, FOR THE LAST COURSE,
I TRIED TO JUST STRADDLE SWEET AND SAVORY.
SO WHAT YOU HAVE HERE IS A TROUT FLAN
WITH A GOOSEBERRY-CORN SALAD
AND A LITTLE BIT OF TROUT BACON SPRINKLED ON TOP. BON APPé***.
WE WERE WONDERING WHERE THE BACON WAS GOING.
INTERESTING.
MM-MMM-MM-MMM.
WOW, WHAT THE HECK IS THIS?
I KNOW.
THEY ARE. AND I THOUGHT,
BECAUSE IN SCANDINAVIA, THEY USE GOOSEBERRIES
AND LINGONBERRIES AND THINGS LIKE THAT,
I THOUGHT THE TROUT MADE SENSE WITH IT.
YOU REALIZE WE'RE EATING, LIKE, TROUT DESSERT.
AND IT'S DELICIOUS.
I'LL BE HONEST--DON'T LOVE IT. IT'S, LIKE, NOT--
BUT I LOVE THE CREATIVENESS, THE ORIGINALITY, THE FLAVORS.
JUDGES, PLEASE GIVE US YOUR OVERALL ASSESSMENT
OF IRON CHEF ZAKARIAN'S MEAL.
I WOULD HAVE TO SAY IT WAS A TRIUMPH.
WE SAW TROUT IN A WHOLE NEW LIGHT.
I MEAN, THIS DISH ALONE IS JUST SO INNOVATIVE AND SURPRISING.
IT'S REALLY JUST GENIUS.
EACH COURSE WAS PERFECT,
AND THERE WAS NO MISSES IN IT.
I THOUGHT THAT THE MEAL WAS PERFECTION,
AND THAT'S A TRIBUTE TO THE IRON CHEF.
JUDGES, YOU NOW MUST MAKE A MOST DIFFICULT DECISION.
IRON CHEF ZAKARIAN,
THANK YOU, MR. CHAIRMAN.
THANK YOU.
(cheering)
(Alton) THE VERDICT WITH A NICE SIDE ORDER OF PICKLED EELS
WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
♪♪
WELCOME BACK TO KITCHEN STADIUM.
THIS IS "IRON CHEF AMERICA." THE BATTLE IS FINISHED.
THE JUDGING HAS CONCLUDED.
THE CHAIRMAN IS READY TO HAND OVER A VERDICT.
KEEP IN MIND, 20 POSSIBLE POINTS CAN BE AWARDED TO BOTH CHEFS.
10 OF THOSE POINTS ARE FOR THE TASTE,
THE FLAVOR OF THE DISHES,
5 POINTS ARE 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 TROUT
HERE IN KITCHEN STADIUM.
CHEF CASANOVA.
IRON CHEF ZAKARIAN.
THE JUDGES HAVE SPOKEN,
AND THE WINNER IS...
♪♪
IRON CHEF ZAKARIAN.
NICE JOB.
(Alton) WELL, WOULD YOU LOOK AT THAT--
A PERFECT SCORE FOR OUR NEWEST IRON CHEF ZAKARIAN.
FUTURE CHALLENGERS, BRING YOUR "A" GAME.
AND SO ANOTHER BATTLE CONCLUDES IN KITCHEN STADIUM
AS ALL BATTLES MUST-- WITH ONE CHEF HAPPY
AND ANOTHER CHEF NOT SO VERY HAPPY.
AND TO THAT CHEF, I WOULD SIMPLY OFFER THE WORDS
OF RALPH WALDO EMERSON, WHO SAID,
"WIN AS THOUGH YOU'RE USED TO IT.
LOSE AS IF YOU ENJOYED IT FOR A CHANGE."
I'M ALTON BROWN. ON BEHALF OF KEVIN BRAUCH,
THE CHAIRMAN, 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.