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(The Chairman) THE TIME HAS COME TO ONCE AGAIN ANSWER
LIFE'S MOST SAVORY QUESTION...
WHOSE CUISINE REIGNS SUPREME?
THIS IS "IRON CHEF AMERICA."
HOW MUCH TIME, GUYS?
(groans)
YEAH, BABY.
PLATE, GUYS. PLATE.
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 JUST COOKING, MAN.
MARK TWAIN ONCE SAID
THAT "PART OF THE SECRET OF SUCCESS IN LIFE
"IS TO EAT WHAT YOU LIKE
AND LET THE FOOD FIGHT IT OUT INSIDE."
WELL, THIS IS KITCHEN STADIUM,
WHERE THE CHAIRMAN FILLS THE ALTAR
WITH WHATEVER HE LIKES
AND ALLOWS THE CHEFS TO FIGHT IT OUT.
SO LET'S GET TO BUSINESS, SHALL WE?
SO PLEASE ALLOW ME TO INTRODUCE
A VERITABLE PANTHEON OF CULINARY GIANTS--
YOUR VERY OWN IRON CHEFS, AMERICA.
♪♪
IN MERE MOMENTS,
ONE IRON CHEF WILL BE PITTED AGAINST OUR CHALLENGER,
WHO THIRSTS TO DISCOVER OUR SECRET INGREDIENT
AND ENTER THE HEAT OF BATTLE HERE IN KITCHEN STADIUM.
WHILE EARNING A CULINARY DEGREE FROM JOHNSON & WALES UNIVERSITY
IN CHARLESTON, SOUTH CAROLINA, TODAY'S CHALLENGER
HELPED PAY FOR HIS EDUCATION BY COOKING FOR A LOCAL FAMILY.
HIS MEALS WERE SO DELICIOUS,
THE FAMILY ENCOURAGED HIM TO BROADEN HIS HORIZONS,
WHICH HE DID BY OPENING A BUSINESS CALLED RENT-A-CHEF.
COOKING HAS ALWAYS BEEN A PART OF MY FAMILY.
MY FATHER'S FROM NEW ORLEANS. MY MOTHER'S FROM SOUTH ALABAMA.
SO FOOD'S BEEN A BIG PART OF OUR LIFE.
(Alton) HE WORKED IN A NUMBER OF FINE EATERIES
IN THE SOUTHEAST BEFORE RETURNING TO CHARLESTON
TO OPEN THE PENINSULA GRILL, A FOUR-STAR RESTAURANT
THAT SHOWCASES HIS ENDLESSLY CREATIVE MENU.
THE CHAIRMAN WELCOMES CHEF ROBERT CARTER.
♪♪
CHEF CARTER, WELCOME.
THANK YOU.
YOU ONCE OWNED A BUSINESS CALLED RENT-A-CHEF.
SO WILL THE STRESS OF KITCHEN STADIUM
FORCE YOU TO RENT A SHRINK?
IT WOULDN'T BE THE FIRST TIME.
I SEE.
AND NOW WE MUST JETTISON OUR WELL-CRAFTED JAPERY.
TELL ME,
WHICH IRON CHEF WILL SEE YOUR GLEAMING CLEAVER
AND SUFFER A CASE OF FLOP SWEAT?
♪♪
BEING A SOUTHERN CHEF,
I'D LIKE TO GO UP AGAINST ANOTHER SOUTHERNER.
IRON CHEF CAT CORA.
YOU HAVE CHOSEN WELL.
NOW LET THE BATTLE BEGIN!
SO TODAY, AMERICA, THE SOUTH WILL FRY AGAIN
AND BAKE AND SAUTé AND FRICASSEE.
BUT YOU KNOW, WHO WILL DO IT BEST IN KITCHEN STADIUM,
CHEF ROBERT CARTER OR IRON CHEF CAT CORA?
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...
♪♪
(cheers and applause)
OH.
YOU ARE BOTH SOUTHERN CHEFS.
WILL THIS BE AN INTERESTING INGREDIENT FOR YOU?
IT'S GONNA BE A GREAT INGREDIENT.
ABSOLUTELY. I GREW UP ON OKRA.
♪♪
SO NOW, AMERICA,
WITH AN OPEN HEART AND EMPTY STOMACH,
I SAW UNTO YOU IN THE WORDS OF MY UNCLE...
ALLEZ CUISINE!
(Alton) AND BATTLE HIBISCUS ESCULENTUS
IS ON HERE IN KITCHEN STADIUM.
OKRA IS, OF COURSE, A VERY CLOSE COUSIN
OF THE COMMON HIBISCUS.
AND, UH, IT HAS A REALLY BEAUTIFUL FLOWER.
I DON'T KNOW. YEAH, TAKE IT.
A COUSIN TO THE MALLOW FAMILY
WHERE WE USED TO GET MARSH MALLOWS,
AND THE REASON THAT WE USED MARSH MALLOWS IN MARSHMALLOWS
IS THAT THEY WERE FULL OF A GOOEY STUFF CALLED MUCILAGE,
WHICH ALSO IS THE SLIMY STUFF INSIDE OF OKRA--
MUCH BELOVED BY TRUE OKRA LOVERS,
UH, NOT OKRA LOVERS, WELL, NOT SO MUCH.
GUYS, GUYS, COME HERE.
STOP WHAT YOU'RE DOING.
SCOTT, COME OVER HERE REAL QUICK.
ALL RIGHT, SO OKRA-- UM, I WANT TO MAKE SURE
YES, SIR.
AND THEY'RE ALMOST LIKE A JALAPEÑO,
SO LET'S DO A POPPER-- STUFF IT, FRY IT,
BREAD IT, AND, LIKE, CORN SALAD.
GRILL IT.
PERFECT. PERFECT, YEAH.
UM, TOMATO JUICE I NEED ABOUT A QUARTER OF THE WAY THROUGH.
UM, LET'S MAKE SURE THESE DON'T BOIL TOO MUCH.
(man) TEN MINUTES.
YOU CALL TIME. WE'LL GO.
TIME TO KICK ***.
YO.
AND THEN SOMETHING ASIAN. YOU GUYS COME UP WITH SOMETHING.
OKAY.
PERFECT. KIMCHI.
THANK YOU, CHEF.
(Alton) OKAY, A NICE LITTLE INSIGHT THERE
INTO THE PLANS OF THESE TWO CHEFS.
WE'LL SEE HOW THOSE PLANS WORK OUT.
IRON CHEF CAT CORA--ON HER SIDE, CUTTING UP SOME RED OKRA,
WHICH YOU MAY HAVE NEVER SEEN BEFORE.
EVEN DOWN SOUTH WE DON'T SEE IT TOO OFTEN.
SHE WAS CUTTING UP SOME GREEN OKRA.
THAT'S IN THE POT ON THE STOVE.
DIFFERENCE IN FLAVOR? NOT ONE STINKING BIT.
I CANNOT TELL THEM APART.
BUT THAT COLOR DOES BRING SOME INTEREST TO THE PARTY.
YOU CAN SEE THAT MATT, UH, OVER ON CAT CORA'S SIDE
HAS ALREADY PUT SOME OKRA IN A BLENDER.
IT MAKES A, UH, CURIOUS BLENDED PRODUCT,
AGAIN, BECAUSE OF ALL THAT MUCILAGE.
DON'T KNOW WHAT THEY'RE GONNA BE DOING WITH THAT.
WE'VE GOT SOUS-CHEF SCOTT ADDING SOME BROWN SUGAR
TO, LET'S SEE, SOME SOY SAUCE, GARLIC, LEMONGRASS.
SOME GINGER IS ALSO IN THERE.
IT'S GONNA BE FOR THE SHORT RIB, I IMAGINE.
I SEE KEVIN IS RUNNING OVER TO OUR CHALLENGER. KEVIN.
YES, HELLO.
I'M GREAT. THANK YOU.
THE ALTAR GOES UP, AND YOU SEE OKRA.
DOES THIS PLAY INTO YOUR STRATEGY
THIS IS ABOUT AS GOOD AS IT COULD GET.
TODAY WE'RE GONNA GRILL OKRA. WE'RE GONNA STEAM OKRA.
WELL, COME ON, SAVE SOME FOR THE END OF THE SHOW.
OKAY.
ALL RIGHT, THANK YOU.
THANKS. THANK YOU.
ALL RIGHT, THANKS, KEVIN.
ALL RIGHT, NOW CHEF CARTER IS BREAKING DOWN OKRA.
OKAY, WE CAN SEE SOUS-CHEF CHELSEA
GOING THROUGH THOSE PODS AS WELL.
AND HIS SOUS-CHEF GRAHAM IS WORKING ON WHAT LOOKS
LIKE JUST SOME MIREPOIX-- OF COURSE, A BASE
FOR MOST SOUPS, STOCKS, STEWS, AND WHATNOT.
HE'S GOT BLACK PEPPERCORNS. HE'S GOT SOME BAY LEAF.
HE'S GOT HUNKS OF CARROT AND OTHER AROMATICS AND CELERY.
BUT HE'S ALSO GOT LEMONS IN THERE,
WHICH IS NOT EXACTLY AN ORDINARY KIND OF MIREPOIX.
YES. HOW ARE YA?
OH, YEAH, MAN.
O.M.G., YES.
GONNA BE FUN.
THAT CAN PLAY INTO BOTH SIDES OF YOUR SOUTHERN
WE'RE GONNA BRING--
DEFINITELY BRING THE SOUTHERN, BRING SOME MEDITERRANEAN,
BUT WE'RE ALSO GONNA GO ASIAN AS WELL.
ALL RIGHT. AWESOME.
BOTH CHEFS ARE EXTREMELY COMFORTABLE
WELL, SOUTHERN ROOTS, YOU KNOW? IF YOU'VE SPENT SOME TIME
IN THE SOUTH, YOU'VE GOT DISTINCT ADVANTAGES.
ONCE YOU GOT OKRA IN YOUR TUMMY, YOU'RE, YOU KNOW--
THIS IS GONNA BE A GOOD BATTLE HERE
IN BATTLE OKRA TODAY.
ON IRON CHEF CAT CORA'S SIDE, WE CAN SEE MATT
OVER AT THE BACK STATION, EGGS OUT,
ALREADY WORKING ON EITHER A DOUGH OR A BATTER--
REALLY NO TELLING WHAT THAT COULD BE AT THIS POINT.
OVER ON THE CHALLENGER'S SIDE, SOUS-CHEF GRAHAM
HAS SOME MEDALLIONS OF BEEF TENDERLOIN OUT,
AND HE'S WRAPPED THEM UP IN CELLOPHANE.
AND NOW HE'S POUNDING THOSE VERY THIN.
IF, YOU KNOW, LEAVE THEM RAW, WELL, THEY COULD BE A CARPACCIO.
AT THIS POINT IT'S A LITTLE TOO SOON TO TELL.
WE'RE ALMOST THROUGH THE FIRST QUARTER OF THE BATTLE, CHEF.
AND ALREADY OKRA IN MANY DIFFERENT APPLICATIONS
IN THE WORKS.
ON THE IRON CHEF'S SIDE, LET'S SEE,
SHE'S GOT SOME OKRA DOWN IN A SAUTé PAN
WITH JUST SOME BUTTER, ALSO IN SOME BOILING WATER.
THEY'VE EVEN RUN SOME THROUGH THE BLENDER--CURIOUS.
ON THE CHALLENGER'S SIDE,
UM, THEY'RE SETTING SOME ON FIRE.
I THINK CHELSEA GOT ENOUGH OIL ON THAT, ALL RIGHT,
'CAUSE IT'S A LITTLE LIKE POMPEII OVER THERE.
15 MINUTES HAVE ELAPSED.
(Chelsea) YES, SIR.
ALL RIGHT, JUST DON'T BURN DOWN KITCHEN STADIUM, OKAY?
THERE'S STILL 45 MINUTES TO GO IN BATTLE OKRA.
IT'S CHALLENGER CHEF ROBERT CARTER
VERSUS IRON CHEF CAT CORA.
THE HEAT IS ON HERE IN KITCHEN STADIUM.
WE'LL GET BACK TO THE ACTION
WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
♪♪
HIYA, FOOD FANS. WE ARE BACK IN KITCHEN STADIUM.
THIS IS "IRON CHEF AMERICA." THE BATTLE TODAY--
DELICIOUS OKRA--RAGING ON BETWEEN TWO SOUTHERNERS.
WE'VE GOT CHEF CARTER ON THIS SIDE,
IRON CHEF CAT CORA ON THIS SIDE.
IT'S TIME TO CATCH YOU UP ON THE ACTION.
OVER ON THE CHALLENGER'S SIDE, BACON WAS SAUTéED
AND COMBINED WITH OKRA AND SPICES.
OKRA IS PICKLING IN VINEGAR, BLACK PEPPERCORNS, AND GARLIC.
AND A RISOTTO-- RISOTTO HAS COME TOGETHER.
ON THE IRON CHEF'S SIDE, ALL RIGHT,
A CHICKEN LIVER MOUSSE WAS MADE WITH SHALLOTS AND CREAM.
KOREAN SHORT RIBS ARE MARINATING IN A VACUUM BAG.
AND AN OKRA AND RED PEPPER RELISH HAS COME TOGETHER.
THEY'VE GOT SOME PRETTY FINE CULINARY MINDS,
BUT SO DO OUR JUDGES, AND TO INTRODUCE THEM,
WE'RE GONNA GO TO KEVIN BRAUCH. KEVIN.
THANKS, A.B. LADIES AND GENTLEMEN,
KONBANWA. GOOD EVENING. HERE ARE THE JUDGES.
LEADING OFF, SHE'S THE FOUNDER
OF EAT REAL AND LIVE CULTURE,
TWO COMPANIES DEDICATED TO PROJECTS
PROMOTING SUSTAINABLE FOOD AND AGRICULTURE.
SHE'S ALSO COAUTHORED TWO BOOKS ABOUT FOOD AND FARMING.
HERE IS...
NEXT THIS NATTILY ATTIRED GENT
OWNS THE CHEF'S GARDEN, A FARM IN HURON, OHIO,
WHOSE HIGH-QUALITY PRODUCE
GOES DIRECTLY TO THE KITCHENS OF FINE RESTAURANTS.
HE'S A HIGH-QUALITY JUDGE,
AND HE IS NO STRANGER TO KITCHEN STADIUM.
HE IS FARMER LEE JONES.
FINALLY, SHE'S THE FOUNDER AND PRESIDENT
OF K.B. NETWORK NEWS,
A FIRM SPECIALIZING IN HOSPITALITY, PUBLIC RELATIONS,
AND MEDIA CONSULTING.
SHE'S VIVACIOUS, LOQUACIOUS, BUT NEVER MENDACIOUS.
SHE IS...
(Alton) ALL RIGHT, BACK DOWN ON THE FLOOR
ON THE CHALLENGER'S SIDE, SOUS-CHEF CHELSEA
CURRENTLY WORKING WITH A MIXTURE OF SOME CORNMEAL,
BAKING POWDER, BUTTERMILK, SOME SELF-RISING FLOUR.
SHE'S GONNA MAKE HERSELF SOME CORNBREAD,
AND I LOVE HER FOR IT.
SQUAB *** IN A HOTEL PAN BEING TOSSED WITH SOME OIL,
SOME PEPPERCORNS, THYME, AND SAGE.
SOUS-CHEF GRAHAM HAS BEEN HARVESTING THOSE.
WE'LL HAVE TO SEE WHERE THEY HEAD.
SQUAB, OF COURSE, A DOMESTICATED PIGEON
RAISED SPECIFICALLY FOR EATING, TASTES A LITTLE BIT LIKE DUCK.
INCREASING POPULARITY IN THE SOUTH--
WE SEE IT A LOT MORE THAN WE USED TO.
ON THE IRON CHEF'S SIDE, MATT'S GOT A BATTER COMING TOGETHER,
AND FROM THE LOOKS AND THE SCALE AND THE MEASURING,
(Matt) IT'S GONNA BE
AH, SO THAT'S WHERE THE OKRA PURéE WENT.
IRON CHEF CAT CORA HAD BEEN SAUTéING
ROCK SHRIMP IN A PAN AND MAKING GRITS.
THOSE HAD PREVIOUSLY BEEN SEPARATE DISHES.
NOW SHE'S PUTTING THE ROCK SHRIMP
AND THE GRITS TOGETHER, WHERE THEY BELONG.
SOUS-CHEF SCOTT HAS A RED SAUCE, LOOKS LIKE A KIMCHI, PERHAPS--
BASICALLY A SPICY KOREAN PICKLE MIXTURE.
HE'S ADDED IT TO A VACUUM BAG ALONG WITH OKRA--
SO OKRA KIMCHI.
GRAHAM OVER ON THE CHALLENGER'S SIDE
MAKE THE THING WORK RIGHT.
WITH THE FOOD PROCESSOR.
SO HE'S GOT DEHYDRATED OKRA IN THERE,
SOME SALT, SOME PEPPER.
THAT COULD BE THE MAKINGS OF AN OKRA FLOUR?
I DON'T KNOW. WE'LL HAVE TO SEE.
UH, NOW UP FRONT IS SOUS-CHEF CHELSEA.
SHE'S WORKING WITH--I THINK IT'S JUST OKRA AND BROWN SUGAR,
UH, FROM MY PERSPECTIVE.
IT'S BUBBLING AWAY ON THE STOVETOP.
AND I--COULD IT BE A DESSERT? I-I DON'T KNOW.
ALL RIGHT, I SEE KEVIN'S WITH THE JUDGES. KEVIN.
THANK YOU.
YOU'VE TRAVELED THE WORLD. YOU'VE BEEN HERE BEFORE.
I LIKE MY OKRA WITH A LITTLE BIT OF ACID.
I LOVE THE--THAT NICE, SLIMY, MUCILAGINOUS TEXTURE,
BUT I ALSO LIKE TO CUT IT WITH SOME LEMON JUICE OR VINEGAR.
SO I SAW SOME PICKLING HAPPENING ON THE FLOOR,
SO YOU'RE A HAPPY CAMPER RIGHT NOW.
IS THIS AN OVERLOOKED VEGETABLE, DO YOU THINK?
YOU KNOW, THAT'S EXACTLY WHAT I WANTED TO SAY. IT REALLY IS.
IT'S JUST ONE OF THE MOST UNDERRATED VEGETABLES
IN THE UNITED STATES.
I THINK IT'S JUST BECOME SORT OF A SOUTHERN DISH.
AND THERE'S SO MANY DIFFERENT OPPORTUNITIES.
AND TO SEE THE CREATIVITY THAT'S HAPPENING HERE TODAY,
I THINK IS REALLY A GREAT WAY TO CELEBRATE THE OKRA.
NOW, KARINE BAKHOUM, ARE YOU SEEING ANYTHING
IN THE KITCHEN TODAY THAT REALLY JAZZES YOU
ON THIS FANTASTIC SECRET INGREDIENT?
THANKS TO MY EGYPTIAN HERITAGE,
I GREW UP EATING OKRA.
WHAT YOU WERE SAYING BEFORE ABOUT ITS VERSATILITY
IS REALLY EXCEPTIONAL, BECAUSE THERE'S--THERE'S GONNA BE
SOME FUN NEW WAYS FOR ME TO DISCOVER OKRA.
AND WHEN THEY WERE FLAMING THEM ON THE BARBECUE,
I WAS LIKE, WOW, THAT'S COOL.
'CAUSE I'M ONLY FAMILIAR WITH REALLY THE GUMBOS
AND THE MIDDLE EASTERN VERSIONS.
BUT IT'S SOMETHING THAT I LOVE AND ADORE.
AND--AND I'M CURIOUS TO SEE TEN DISHES MADE WITH OKRA.
WE'RE GONNA--WE'RE GONNA COME BACK AND SEE
WHAT YOU THINK OF IT IN A BIT, BUT RIGHT NOW I'M GOING
THANK YOU.
ALL RIGHT, THANKS, KEVIN. ON THE IRON CHEF'S SIDE,
SHE'S GOT ANDOUILLE SAUSAGE NOW OUT.
OF COURSE, ANDOUILLE SAUSAGE-- HEAVILY SPICED,
A LOT OF GARLIC IN THAT.
IT'S FROM LOUISIANA, OFTEN USED IN GUMBOS AND JAMBALAYAS.
ALL RIGHT, NOW WE'VE GOT ICE CREAM MACHINE--
IT'S--IT'S BEING FILLED. SOUS-CHEF MATT IS HANDLING THAT.
WHEN WE WERE TALKING TO THE JUDGES,
THIS IS GONNA BE
OKRA SORBET.
THANKS, CHEF. I HAVEN'T SEEN THE OKRA GO IN YET.
WE'LL HAVE TO KEEP AN EYE OUT.
OVER ON THE CHALLENGER'S SIDE,
SOUS-CHEF CHELSEA'S BEEN JUICING TOMATOES.
I THINK IT WAS JUST TOMATOES.
ALTON, WE'RE MAKING ICE CREAM.
WE'RE MAKING ICE CREAM,
BUT THERE'S NO WAY I'M USING THAT ICE CREAM MACHINE.
NO.
I'VE SEEN YOU MAKE TOO MUCH FUN OF THE ICE CREAM MACHINE.
WELL, THE ICE CREAM MACHINE'S TREACHEROUS.
MANY, MANY A CHEF HAS WRECKED HIS LITTLE BOAT
UPON THE JAGGED ROCKS OF THE ICE CREAM MACHINE.
ALL RIGHT, WE'VE GOT SOME BEAUTIFUL-LOOKING COUNTRY HAM
OUT NOW OVER ON CHEF CARTER'S SIDE.
I CAN ACTUALLY SMELL THAT ALL THE WAY FROM OVER HERE.
IT'S A BEAUTIFUL AROMA.
ON IRON CHEF CAT CORA'S SIDE, A BIG POBLANO HAS GONE DOWN
WITH, UH, ON THE GRILL--
WITH QUITE A FEW PODS OF OKRA.
YOU KNOW, FIRST IT WAS THE OKRA, AND NOW IT'S THE POBLANOS.
LOOK, SOMEBODY CALL THE FIRE DEPARTMENT, ALL RIGHT?
WE--WE'VE GOT TO DEAL WITH THIS.
THE ANDOUILLE SAUSAGE NOW JOINING OKRA IN A SAUTé PAN
IN THE HANDS OF IRON CHEF CAT CORA.
OKRA AND ANDOUILLE ARE CLASSIC GUMBO INGREDIENTS,
SO I CAN ALMOST "GAY-RON-TEE"
THAT'S GONNA BE GOING IN A GUMBO.
PAN OF OKRA GOING INTO THE OVEN
OVER ON CHEF CARTER'S SIDE,
AND HE'S STARTING TO BREAK DOWN HIS SHRIMP.
I ONLY HOPE THAT THOSE CAME FROM SOUTH CAROLINA.
THEY CERTAINLY SHOULD HAVE.
I'M GOOD, ROBERT. HOW YOU DOING?
IS IT GOOD?
YEAH.
YEAH, I KNOW, THAT YANKEE OKRA.
ALL RIGHT, ALL RIGHT, YOU TWO,
ENOUGH WITH THE SOUTHERN HOSPITALITY.
30 MINUTES HAVE ELAPSED.
OKAY, WHERE ARE WE AT? WHERE ARE WE AT?
ALL RIGHT, WELL, WITH HALF OF BATTLE OKRA GONE,
IT'S OUR CHALLENGER CHEF ROBERT CARTER
TAKING ON IRON CHEF CAT CORA.
THE COOKING CONTINUES AS THE COMPETITION
REACHES A BOILING POINT HERE IN KITCHEN STADIUM.
"IRON CHEF AMERICA" WILL BE RIGHT BACK.
♪♪
♪♪
WELCOME BACK TO KITCHEN STADIUM. THIS IS "IRON CHEF AMERICA."
TODAY'S BATTLE--OKRA,
RAGING ON BETWEEN THE CHALLENGER CHEF ROBERT CARTER ON THIS SIDE.
IRON CHEF CAT CORA IS DEFENDING THE HOME TEAM ON THIS SIDE.
TIME TO GET YOU CAUGHT UP.
ALL RIGHT, ON THE IRON CHEF'S SIDE,
OKRA SPEARS ARE PICKLING IN SPICES, SUGAR, AND VINEGAR.
YUM. THE GUMBO BROTH-- STRAINED.
IT'S REDUCING ON THE STOVETOP.
AND THE STRAWBERRY SORBET IS NOW OUT OF THE ICE CREAM MACHINE.
NOW OVER ON THE CHALLENGER'S SIDE,
AN OKRA CURRY WAS MADE
WITH ONIONS, COCONUT MILK, AND BUTTER.
UH, LET'S SEE, THE SQUAB *** WERE SEARED,
AND THEY ARE NOW RESTING.
AND AN OKRA AIOLI HAS COME TOGETHER.
LET'S GET BACK TO THE ACTION.
ALL RIGHT, OVER ON THE CHALLENGER'S SIDE
OF THE WORLD, LET'S SEE, SOUS-CHEF CHELSEA IS WORKING
ON WHAT WE'VE BEEN CALLING THE DESSERT.
I MEAN, OKRA, FIGS, BROWN SUGAR, YOU KNOW...
I KNOW IT SOUNDS A LITTLE, KIND OF WACKO,
BUT LET'S NOT FORGET, THIS IS THE SAME FAMILY OF PLANT
TIME, PLEASE!
(Graham) 10 MINUTES TILL WE START TO PLATE?
(Chelsea) NO, I'VE GOT, LIKE, 15.
AND I THINK IT'S TIME TO START TRYING TO--TO GUESS DISHES.
WE KNOW WE'RE GONNA HAVE DESSERTS ON BOTH SIDES.
UH, WE HAVE THE OKRA-FIG CRISP COMING TOGETHER
OVER ON THE CHALLENGER'S SIDE.
THAT'S GOT A TOPPING GOING ON-- SOME PECANS, OATMEAL, SUGAR,
LIKE A CRISP.
THERE WAS TALK OF A CHURRO ON THE IRON CHEF'S SIDE
AND NO EVIDENCE OF ONE YET, SAVE THE PâTE à CHOUX BATTER
THAT MATT HAS BEEN WORKING WITH.
AND OF COURSE, THERE'S STRAWBERRY SORBET.
UM, THAT'S OUT NOW. MATT'S ADDING SOME OKRA PURéE TO THAT.
SO THEY CHURNED IT. THEY ADDED SOME OKRA.
AND NOW THEY'RE HARDENING IT.
WHAT DO I KNOW ABOUT THE REST OF THE COURSES?
NOT A WHOLE HECK OF A LOT.
WE KNOW THERE'S GONNA BE A CARPACCIO
OVER ON THE CHALLENGER'S SIDE-- AT LEAST THEY WERE POUNDING
AND ROLLING OUT THAT MEAT FOR ONE.
WE'VE ALSO GOT, OF COURSE, THE SQUAB DISH.
AND I THINK CHEF CARTER'S WORKING ON HIS ICE CREAM.
(Robert) YES.
TOMATO ICE CREAM.
BY HAND.
OLD-SCHOOL, MAD SCHOOL SCIENCE...
OF COURSE, THAT FOG IS BEING CREATED
BY THE AMAZING COLD OF THE LIQUID NITROGEN
AS IT BOILS AND RAPIDLY COOLS THAT LIQUID.
IT'S GONNA MAKE FOR A VERY CREAMY ICE CREAM.
OVER ON THE IRON CHEF'S SIDE OF THE WORLD,
THE POBLANOS ARE BEING SKINNED RIGHT NOW.
THOSE ARE GOOD AND DONE, VERY HOT, OBVIOUSLY.
I THINK WE CAN TELL THAT MATT'S BEING A REAL MAN ABOUT IT.
WE'VE GOT TWO MEXICAN CHEESES OVER THERE.
WE'VE GOT SOME QUESO FRESCO AND SOME COTIJA.
AND THAT IS IN THE FOOD PROCESSOR, BOTH,
WITH THE POBLANO. WHAT'S THAT FOR, CHEF?
THIS IS GONNA GET STUFFED INSIDE OF OKRA.
NICE. NICE. OKAY, SO IT'S GONNA BE A POPPER.
ALL RIGHT, ON CAT CORA'S SIDE,
SHE MADE A LITTLE MEATBALL WITH THE OKRA AND ANDOUILLE SAUSAGE.
AND NOW SHE'S TAKING THAT OUT OF THE FRYER.
AWESOME. GREAT.
WAS THAT THE OKRA THAT YOU PUT IN THE DEEP FRYER, CHEF?
JUST A LITTLE TASTER.
ALL RIGHT, SO THAT'S JUST, YOU KNOW, TO--
YOU KNOW, TO FIGURE OUT WHAT SHE'S DOING.
SHE'S STILL MIXING, SO SHE MAY NOT BE HAPPY WITH IT YET.
ALL RIGHT, NOW OVER WITH CHEF CARTER, LET'S LOOK AROUND.
ALL RIGHT, YOU SEE THOSE LITTLE GREEN RAMEKINS
WITH THAT MIXTURE-- THAT'S GONNA BE A SPOONBREAD.
SOME HAM IS IN THERE AS WELL.
A SPOONBREAD, YOU KNOW, IS BASICALLY KIND OF LIKE
A CORNMEAL PUDDING SIMILAR TO A BREAD PUDDING
AND A SOUFFLé, SORT OF.
ALSO ON THAT SIDE, SOUS-CHEF CHELSEA
(Robert) CHELSEA, HOW YOU LOOKING?
UH, CAKES?
OKAY.
THE GRIDDLE CAKE MIX IS MADE,
ALL RIGHT.
WE'VE GOT PLENTY OF TIME, PLENTY OF TIME.
WELL, ACTUALLY YOU'VE GOT 20 MINUTES AND 20 SECONDS
LEFT IN THE BATTLE, SO THAT'S NOT THAT MUCH.
IRON CHEF CAT CORA IS JUST WORKING
THESE ANDOUILLE AND OKRA MEATBALLS.
NOW SHE DEEP-FRIED ONE AND TASTED IT.
MAYBE SHE DIDN'T LIKE THE METHOD,
BECAUSE NOW SHE'S DOING IT IN THE PAN INSTEAD--NOT SURE WHY.
NOW AS FAR AS GUMBOS GO, IRON CHEF CAT CORA WAS--
WAS DEFINITELY MAKING A GUMBO. THEN SHE KIND OF TOOK IT APART.
IN STAGES...
LIKE A DECONSTRUCTED-- LIKE A DECONSTRUCTED--
IT'S A GUMBO WITH A TWIST.
OKAY. HER SOUS-CHEF MATT TOLD US
THERE WAS GOING TO BE STUFFED OKRA,
AND INDEED, THIS HAS COME TO PASS.
THAT CHEESE MIXTURE IS GOING RIGHT IN THERE,
SO THAT IS THE POPPER THAT THE IRON CHEF MENTIONED.
DO YOU NEED ME TO DO SOMETHING? WHERE'S THE--WHERE'S THE BATTER?
OKAY.
HAS SOMEBODY GOT A SPATULA OF A FISH SPAT?
HERE--FISH SPAT. HERE.
ALL RIGHT, NOW GOING ONTO THE GRIDDLE
OVER ON THE CHALLENGER'S SIDE
IS A PICKLED OKRA AND CORNMEAL MIXTURE
THAT WAS CONCOCTED BY SOUS-CHEF CHELSEA
A LITTLE EARLIER IN THE BATTLE.
I THOUGHT THAT WAS GONNA BE A CORNBREAD, BUT IT'S NOT.
SO THAT'S GONNA BE KIND OF A GRIDDLE CAKE.
THAT'S A PICKLED OKRA GRIDDLE CAKE.
PICKLED OKRA GRIDDLE CAKE--
FOUR WORDS I HAVE NEVER HEARD GO TOGETHER.
AND THEY'RE GETTING GREAT COLOR ON THAT.
NOW OVER IN THE BACK THEY'VE GOT A BREADING STATION SET UP
WITH THE BLACK PEPPER-OKRA FLOUR.
THAT'S FOR THEIR FRIED OKRA.
WE CAN SEE SOUS-CHEF GRAHAM WORKING WITH THAT NOW,
GETTING THAT STAGE UP, READY TO GO INTO THE FRYER.
THAT OKRA AND BACON MIXTURE
IS GOING RIGHT ON TOP OF THOSE OYSTERS
THAT SOUS-CHEF CHELSEA LAID OUT ON ROCK SALT.
IRON CHEF CAT CORA ADDED SOME PANKO
TO HER OKRA-ANDOUILLE MEATBALL MIXTURE.
APPARENTLY SHE THINKS IT'S A LITTLE ON THE MOIST SIDE
OR MAYBE DENSE, SO SHE'S HOPING THE PANKO
TRY AGAIN ONE MORE TIME.
I'VE JUST GOT TO BLAST THE MARMALADE,
(Matt) LET'S GO. GET IT DONE.
ALL RIGHT, GUYS, WE GOTTA MOVE.
SCOTT, WE GOTTA START PLATING IN, LIKE, EIGHT MINUTES.
(laughter)
(Alton) I KNOW WHAT YOU'RE THINKING.
YOU'RE THINKING WHOSE CUISINE WILL REIGN SUPREME?
IS IT GONNA BE THE CHALLENGER CHEF CARTER
OR IRON CHEF CAT CORA? WELL, I DON'T KNOW.
YOU'RE JUST GONNA HAVE TO KEEP WATCHING, OKAY?
♪♪
♪♪
HI, FOOD FANS, WELCOME BACK TO KITCHEN STADIUM.
THIS IS "IRON CHEF AMERICA." TODAY'S BATTLE--OKRA,
RAGING ON, ACTUALLY REACHING THE HOMESTRETCH HERE
IN KITCHEN STADIUM BETWEEN THE CHALLENGER CHEF CARTER
AND IRON CHEF CAT CORA. LET'S GET BACK TO THE ACTION.
OVER ON THE IRON CHEF'S SIDE OF THE WORLD,
DUCK CONFIT WAS BLENDED IN THE FOOD PROCESSOR.
PIQUILLO PEPPERS WERE BLENDED INTO A PURéE.
AND FRENCH BREAD WAS COATED WITH OLIVE OIL,
AND THAT'S NOW TOASTING OVER ON THE GRILL.
NOW ON THE CHALLENGER'S SIDE OF THE PLANET,
BLACK PEPPER, OKRA, AND OYSTERS ARE NOW IN THE FRYER.
THE RISOTTO WAS COMBINED
WITH OKRA, SHRIMP, AND SQUAB JUS.
AND THE BACON-STUFFED OYSTERS--
WELL, THEY ARE BAKING IN THE OVEN.
ALL RIGHT, NOW OVER WITH THE IRON CHEF CAT CORA,
THE MIXTURE THAT SHE'S BEEN WORKING WITH, THE CELERY,
OKRA, AND THE STOCK-- SHE STRAINED THAT.
AND NOW IT'S GOING INTO A WEE, LITTLE PIPETTE THERE.
SO SHE'S--SHE'S BASICALLY TAKEN APART THE GUMBO
AND SHE'S PUTTING IT IN A TUBE--
A LITTLE, LITTLE TUBE OF GUMBO ESSENCE, I GUESS.
OVER AT SOUS-CHEF SCOTT'S STATION,
KOREAN SHORT RIBS-- THOSE ARE OUT.
THOSE ARE THE ONES THAT WE SAW GOING INTO THE VACUUM BAG.
AT REALLY THE VERY BEGINNING OF THE BATTLE.
NOW THEY ARE DOWN ON THE GRILL WHERE THEY BELONG.
CHEF CARTER GETTING READY TO PLATE,
SPREADS OUT A TABLECLOTH. HE'S GONNA BE NEAT ABOUT THIS.
HE KNOWS THAT 5 POINTS OF THE FINAL SCORE
WILL BE FOR PLATING AND PRESENTATION.
BEAUTIFUL FRIED OKRA COMING OUT ON THE CHALLENGER'S SIDE.
REMEMBER, THAT GOT BREADED OKRA ESSENTIALLY ON IT.
FRIED OYSTERS COMING OUT AS WELL.
AND LOOKY HERE, WE'VE GOT THE EXACT SAME PROCEDURE
HAPPENING ON IRON CHEF CAT CORA'S SIDE
WITH, UH, WITH THE LITTLE STUFFED OKRA.
IT GOT A DOUBLE BREADING OF PANKO
BEFORE IT WENT IN THE FRYER.
THE IRON CHEF I THINK HAS HER GRITS DOWN WITH THE ROCK SHRIMP.
AND THE LITTLE PIPETTE OF GUMBO ESSENCE IS DOWN.
THE OKRA AND ANDOUILLE MEATBALL GOING NEXT TO THAT.
ALL RIGHT, THE CARPACCIO IS DOWN OVER ON THE CHALLENGER'S SIDE,
ALTHOUGH I DON'T KNOW WHAT THE REST OF THE PLATING
(Kevin) ACTUALLY, LOOKING AT THE PLATING
THAT'S GOING ON RIGHT NOW WITH CHEF CARTER,
I ALMOST THOUGHT THAT WAS CAT CORA'S SIDE
OF KITCHEN STADIUM.
HE'S PLAYING WITH HIS FOOD.
HE'S PLAYING WITH HIS FOOD.
SPEAKING OF WHIMSICAL EATS, OVER ON CAT CORA'S SIDE,
THEY MADE SOMETHING THAT WAS BASICALLY A PâTE à CHOUX.
OKRA WENT INTO IT, AND NOW THAT IS GOING INTO THE FRYER.
SO THE ONLY THING THAT I KNOW TO SAY
IS THAT IRON CHEF CAT CORA'S MAKING OKRA CHURROS.
PLATING FAST AND FURIOUS ON THE CHALLENGER'S SIDE.
WE'VE GOT LITTLE MICRO DOTS,
A LITTLE BIT OF THAT OKRA AIOLI GOING DOWN
AROUND THE OUTSIDE OF THAT CARPACCIO.
FRIED OKRA IS THERE AS WELL.
NOW BACK OVER ON CHELSEA'S STATION--
(Chelsea) THIS IS A GRILLED OKRA MIGNONETTE.
IT'S A MIGNONETTE, WHICH IS A VINEGAR--
RIGHT BEHIND YOU.
GENERALLY WITH CHOPPED-UP AROMATICS IN IT--VERY FRENCH.
SOME OF THAT BASIL OIL GOING DOWN
ALONG WITH THAT CARPACCIO.
ON THE IRON CHEF'S SIDE OF THE WORLD,
THOSE HOT CHURROS CAME OUT OF THE FRYER.
THEY GOT TOSSED IN A SUGAR AND LIME ZEST MIXTURE--
(Cat) MATTY, WHAT DO YOU NEED DOWN HERE?
UM, I'VE JUST GOTTA PUT THAT PASTRY CREAM IN A BAG.
OVER TO SOUS-CHEF SCOTT.
NOW HE'S GOT THE RAMEKINS OF CHICKEN LIVER MOUSSE.
SCOTT,
(Scott) GOOD.
ALL RIGHT, I GOT YOUR PLATES OVER HERE. LET'S GO.
EARLIER IN THE BATTLE, HE MADE A PURéE
WITH SOME CARAMELIZED ONIONS AND OKRA,
AND THAT IS NOW GOING ON TOP OF THE, UH, THE MOUSSE.
IRON CHEF CAT CORA AT THE BACK STATION.
SHE'S--SHE HAS A PASTRY CREAM OUT.
SO THAT'S A SUGAR, FLOUR, EGG, MILK, AND GELATIN MIXTURE
THAT WAS MIXED UP AND COOLED.
IT'S GONE INTO A PIPING BAG. YOU KNOW, SHE'S GOT
LET'S JUST START PLATING
AND PUTTING SOME STUFF DOWN ON A PLATE.
UH, ABOUT FOUR AND A HALF MINUTES, CHEF.
ALL RIGHT, NOW THE RISOTTO'S GOING DOWN
ON THE CHALLENGER'S SIDE.
NOW THAT IS THE OKRA RISOTTO
WITH JUST A LITTLE SQUAB JUS IN THERE TO BRING IT TOGETHER.
THEY'VE ALSO GOT THEIR 3-WAY OYSTER DISH FINISHED UP.
UH, ONE'S GOT THE KIND OF MIGNONETTE.
ONE HAS THE OKRA CURRY.
A LITTLE FRIED OYSTER GOING ONTO THAT.
AND THE LAST ONE-- WITH THE BACON-OKRA CRUST.
SO I'M COUNTING THREE DISHES DOWN
OVER ON THE CHALLENGER'S SIDE SO FAR.
ALL RIGHT, BACK OVER IN THE IRON CHEF'S KITCHEN,
THAT SECOND MIXTURE IS GOING INTO...
(Kevin) IT'S THE CHURROS.
SHE'S STUFFING THE CHURROS WITH ANOTHER MIXTURE,
LIKE--LIKE CREAM FILLING.
SHE'S MAKING A TWINKIE OUT OF IT.
ALL RIGHT, BACK UP FRONT, UH, WITH THE IRON CHEF,
LOOKING DOWN ON THE SILPAT--
CAT CORA BASICALLY JUST MADE THIS OKRA PURéE AND BAKED IT.
AND THEN SHE MADE THAT
INTO A VERY, VERY THIN SKIN, LITERALLY,
THIS IS AN OKRA PAPER.
IT'S A GARNISH FOR THE DESSERT.
YEAH.
THERE'S THAT OKRA KIND OF KIMCHI
GOING INTO SOME BUTTER LETTUCE.
THAT'S GONNA BE SERVED WITH THE KOREAN-STYLE BARBECUE.
LET'S GO.
ALL RIGHT, NOW OVER ON THE CHALLENGER'S SIDE,
THE SQUAB GOING DOWN NEXT TO THE RISOTTO.
(Robert) PERFECT.
SO A SALAD GOING ONTO THE CARPACCIO--
THOSE LOOK TO BE OKRA GREENS.
UH, THEY HAVE THE SAME CHARACTERISTIC MUCILAGE
AS THEIR SEEDPOD SISTERS.
UH, IT'LL BE INTERESTING TO SEE HOW THAT PLAYS
WITH THE REST OF THE DISH THERE AND WITH THE JUDGES.
I CAN SEE THE OKRA COBBLER'S OUT OF THE OVEN NOW
(Chelsea) ON AN ANGLE?
YES, ON AN ANGLE. PULL IT IN JUST A LITTLE BIT.
BACK OVER ON THE IRON CHEF'S SIDE,
SHE'S GOT VERMICELLI DOWN WITH BIBB LETTUCE
WITH A SHORT RIB, A LITTLE FRIED EGG ON TOP.
UH, THERE'S OKRA KIMCHI UNDER THE EGG THERE
COME ON, YOU GUYS,
ALL RIGHT, SHE'S GOT THE DECONSTRUCTED GUMBO.
THAT'S THE DUCK CONFIT
ON TOP OF THE OKRA AND RED PEPPER RELISH
THERE'S THE ROCK SHRIMP AND GRITS.
AND THE OKRA ANDOUILLE MEATBALL WITH THE LITTLE GUMBO PIPETTE.
SHE'S GOT HER CHICKEN LIVER MOUSSE.
THE OKRA PICKLES ARE ON THERE AS WELL.
SHE PLATED THE STUFFED OKRA ON SOME PIQUILLO PURéE--
A SPICY DISH THERE.
ONE MINUTE TO GO.
THAT'S HER DESSERT RIGHT THERE-- THE CHURROS
WITH THAT LIME AND STRAWBERRY SORBET.
AND LOOK, YOU KNOW,
YOU NOTICE WHEN YOU SEE IT NOW WHAT THEY DID.
I MEAN, THEY STUFFED IT, AND THEY THEY PUT THE TOPS
OF THE OKRA ON SO THAT THE CHURRO LOOKS LIKE OKRA.
(Kevin) SHE'S MADE OKRA.
SHE'S CRAFTY, THAT ONE.
ALL RIGHT, BACK TO THE CHALLENGER'S SIDE--
HIS SPOONBREAD IS OUT AND NOW ON A PLATE.
GOOD COLOR ON THAT. IT'S NICELY RISEN.
(Graham) ICE CREAM.
ONE, TWO, THREE, FOUR, FIVE OUT OVER ON CHEF CARTER'S SIDE.
HE'S PRETTY MUCH DONE.
THEY'VE GOT THEIR CARPACCIO,
OYSTER THREE WAYS,
THE SPOONBREAD WITH THE OKRA AND THE COUNTRY HAM.
HE'S GOT A SQUAB DISH DOWN WITH THE PICKLED OKRA PANCAKE,
UH, THIS CRISP THAT HE HAS MADE WITH OKRA AND FIGS,
AND THAT'LL BE GETTING THE TOMATO ICE CREAM.
THE MAN IS DONE.
OUZO BEING POURED OUT OVER ON IRON CHEF CAT CORA'S SIDE.
IT LOOKS LIKE SHE IS FINISHED AS WELL.
THE TOMATO ICE CREAM LANDING ON CARTER'S SIDE,
AND AN EASY FINISH FOR BOTH CHEFS TODAY.
WHOA.
PUT IT DOWN AND WALK AWAY. BATTLE OKRA IS HISTORY
IN KITCHEN STADIUM.
GOOD JOB, MAN.
OPA.
(indistinct conversation)
JUDGMENT IS NEXT HERE ON "IRON CHEF AMERICA."
♪♪
♪♪
WELCOME BACK TO KITCHEN STADIUM. THIS IS "IRON CHEF AMERICA."
THE COMPETITION IS OVER, AND JUDGMENT IS ABOUT TO BEGIN.
BUT OF COURSE, WE'VE GOT RULES FOR THAT KIND OF THING HERE,
AND TO EXPLAIN THEM WE GO TO KEVIN BRAUCH.
IF YOU WANT TO PLAY THE GAME, YOU HAVE TO KNOW THE RULES.
HERE'S HOW IT GOES DOWN.
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 TODAY'S SECRET THEME INGREDIENT.
AND MAY THE BETTER CHEF PREVAIL.
THANK YOU VERY MUCH, KEVIN.
ALL RIGHT, LET'S GO UP TO THE CHAIRMAN'S TABLE
AND GET THE JUDGING UNDER WAY.
CHEF CARTER, YOU MENTIONED YOU WERE VERY FAMILIAR
WITH TODAY'S SECRET INGREDIENT.
HOW WAS IT WORKING WITH OKRA
(Robert) IT WAS LIKE BEING AT HOME.
OUR FIRST COURSE TODAY IS A TRADITIONAL BEEF CARPACCIO.
WE RAMPED IT UP WITH OKRA, OBVIOUSLY.
WE HAVE AN OKRA AIOLI, AN OKRA PEPPER.
WE HAVE FRIED OKRA GOING ALONG WITH IT AND OKRA SPROUTS.
IF YOU EAT THEM BY THEMSELVES,
YOU WILL GET THE SLIME FROM THE OKRA.
MM-HMM. MM-HMM.
A LITTLE TASTE OF THE SOUTH.
WELL, I LOVE HAVING THE MICROGREENS IN THERE,
THE OKRA-- THAT'S JUST SENSATIONAL.
AND THE FRIED OKRA GIVES US A CERTAIN COMFORT LEVEL
(Robert) THANK YOU.
THANK YOU.
THE--THE OKRA IS INFUSED IN SO MANY DIFFERENT PLACES
IN THIS DISH, I FEEL LIKE THE MEAT'S ALMOST INCIDENTAL.
ANYA, I AGREE. THE CARPACCIO'S
MY LEAST FAVORITE ASPECT OF THIS DISH.
I WOULD HAVE LIKED TO JUST HAVE THE FRIED OKRA
WITH MORE OF THE MICROGREENS OF THAT SALAD
I LOVE THESE FRIED OKRAS.
IT'S GONNA BE THE NEW FRENCH FRY.
THANK YOU.
AND FOR OUR SECOND COURSE TODAY,
WE, UM, WE WENT SOUTHERN AGAIN WITH OYSTERS.
WE HAVE A RAW OYSTER ON YOUR LEFT WITH AN OKRA MIGNONETTE.
IN THE MIDDLE YOU HAVE AN OKRA-FRIED OYSTER
AND UNDERNEATH IT IS A CURRIED OKRA RELISH.
THEN ON THE RIGHT SIDE IS MY FAVORITE--
BAKED OYSTER WITH AN OKRA-BACON CRUMB CRUST.
(Lee) THIS IS-- THIS IS THE BEST ONE, REALLY.
I MEAN, IT'S ALL ABOUT THE OKRA HERE.
I LOVE THIS. I LOVE THIS.
AND OF COURSE, BACON GOES WITH EVERYTHING.
FOR ME, THE FIRST ONE-- I LIKE THE OKRA FLAVOR IN IT.
AND I LOVE ACID WITH OKRA.
BUT THE VINEGAR IN THIS WAS REALLY STRONG.
IT TASTED ALMOST LIKE YOU USED SOLELY VINEGAR STRAIGHT UP.
AND IT WAS A LITTLE TOO ROUGH ON THE PALATE
I THOUGHT THE VINEGAR
IT WORKED FOR ME,
'CAUSE I FELT IT WAS, LIKE, A PALATE OPENER,
MM-HMM, YEAH. I LOVED IT. I LOVED THE TASTE.
BUT I THINK WE MISSED THE MARK ON THE OKRA.
THANK YOU.
WELL, ON THIS COURSE,
WE HAVE AN OKRA AND COUNTRY HAM SPOONBREAD.
WE TOOK OKRA AND COUNTRY HAM,
THEN WE TOOK CORNMEAL, MADE A PORRIDGE OUT OF IT,
AND THEN SOFTENED THAT UP WITH EGG WHITES.
I HAVE TO DECLARE MY WEAKNESSES. I LOVE SPOONBREAD.
IT'S ALWAYS BEEN ONE OF MY FAVORITE, FAVORITE FOODS.
(laughter)
I WOULD HAVE LIKED TO SEE IT AS A SOUFFLé, ACTUALLY,
IT'S SO CREATIVE.
AND IT SO REPRESENTS THE SOUTH.
IT'S A GREAT DISH. I DON'T WANT TO QUIT EATING IT.
THANK YOU. THANK YOU.
THANK YOU.
CHEF.
OKAY, SO NOW WE'RE GOING TO SOUTH CAROLINA.
WE HAVE SQUAB SITTING ON TOP
OF A PICKLED OKRA GRIDDLE CAKE
WITH A SHRIMP AND OKRA RISOTTO.
THIS RISOTTO IS SO INTERESTING,
BECAUSE ALL OF THAT NICE SLIMY TEXTURE
OF THE OKRA COMES OUT
AND MAKES THE RISOTTO FEEL LIKE IT'S REALLY RICH AND CREAMY.
I'VE NEVER HAD OKRA IN A RISOTTO BEFORE,
AND THE TEXTURAL COMBINATION IS REALLY TERRIFIC.
MM-HMM.
AS DELICIOUS AS THE RISOTTO IS,
I DON'T NECESSARILY TASTE THE OKRA.
YOU CAN FEEL THE TEXTURE A GREAT DEAL,
I THINK WE TALKED
ABOUT THE SLIMINESS AS BEING SOMETHING BAD.
I DO, TOO.
I LOVE THE SLIMY.
(Lee) ABSOLUTELY.
THANK YOU.
THIS WAS ONE OF THE MORE CHALLENGING THINGS
WE TRIED TO DO, AND THAT WAS TO PUT OKRA IN A DESSERT.
SO WE TOOK OKRA AND FRESH FIGS
AND MADE A COBBLER OUT OF IT WITH TOMATO ICE CREAM.
YOU CAN DEFINITELY TASTE THE OKRA IN THERE, CAN'T YOU?
(Anya) I'M NOT CONVINCED BY THIS PREPARATION.
(laughs)
TRY A LITTLE BIT
OKAY.
I'M GAME.
AND DEVELOP THE FLAVOR WITH THAT.
(Karine) YEAH. YEAH.
IT--IT'S A LITTLE OFF-PUTTING.
HOWEVER YOU NEED TO ENJOY IT,
YOU'RE SO ACCOMMODATING.
JUDGES, PLEASE GIVE US YOUR OVERALL ASSESSMENTS
FOR ME, OVERALL VERY CREATIVE,
UM, SHOWED US A VERY VERSATILE USE OF THE INGREDIENT,
CERTAINLY SHOWCASING
VERY DIFFERENT WAYS OF USING OKRA
THAT I HAVE NEVER EXPERIENCED BEFORE.
(Lee) I WAS IMPRESSED.
THIS WAS OVERALL--I THOUGHT THIS WAS REALLY A GREAT USE
OF CELEBRATING THE OKRA.
YEAH, I REALLY LOVE
THAT YOU USED THE LANGUAGE OF SOUTHERN FOOD
AND THE REPERTOIRE OF SOUTHERN FOOD,
BUT YOU NEVER WENT INTO THE CLICHé
OF HOW SOUTHERN FOOD TREATS OKRA.
(Robert) THAT'S WHAT WE WERE--
I DID NOT WANT TO SHOW OKRA AS THE WAY
MM-HMM.
SO IF WE FELL SHORT OF ANYTHING, IT WAS NOT AT THE EXPENSE
OF TRYING TO BE INNOVATIVE BUT YET KEEPING TO THE OKRA.
THANK YOU.
IT WAS A WONDERFUL EXPERIENCE,
AND I THANK YOU ALL FOR HAVING US HERE.
(cheering)
YES.
SOUTHERN INGREDIENT, SOUTHERN CHEF--
WHERE DID YOU TAKE THE OKRA TODAY?
WELL, I REALLY WANTED TO STRETCH THE IMAGINATION OF OKRA.
AND OKRA GETS A BAD RAP SOMETIMES,
AND I REALLY WANTED TO SHOW
THAT IT IS A VERY VERSATILE VEGETABLE
AND THAT IT CAN BE USED IN MANY DIFFERENT APPLICATIONS.
SO WHAT I'VE DONE HERE IS, UH, BASICALLY MADE AN OKRA POPPER.
WHAT WE'VE DONE IS WE'VE STUFFED IT
WITH A LOT OF MEXICAN CHEESES.
BE CAREFUL. IT IS HOT-- RIGHT OUT OF THE FRYER.
IT'S AN INTERESTING TEMPERATURE
AND SPICY-- I LOVE THE SPICINESS.
(Karine) THAT'S EXACTLY THE WORD.
YEAH.
FIRST WHEN IT COMES TO THE TABLE,
YOU WANT TO EAT IT, 'CAUSE IT LOOKS REALLY COOL.
(Cat) YEAH, BE CAREFUL.
♪ I'M ON FIRE ♪
SPICE.
BUT IT'S REALLY FUN AND DELICIOUS.
YEAH, IT'S VERY COOKED,
BUT THE OKRA ITSELF IS STILL REALLY CRISP AND OKRA-TASTING,
WHICH IS VERY NICE.
GREAT. THANK YOU. THANK YOU.
WHAT I'VE MADE HERE
IS A CHICKEN LIVER MOUSSE.
AND THEN ON THE TOP IS AN OKRA MARMALADE,
A LITTLE BIT OF QUICK-SEARED OKRA,
AND SOME OKRA PICKLES.
(Anya) I LIKE THE OKRA MARMALADE AS A STAND-ALONE
AND THE MOUSSE AS A STAND-ALONE.
TOGETHER YOU GET THE EFFECT
(Cat) MM-HMM.
WHICH IS, UM, A LITTLE BIT OFF-PUTTING
MM-HMM.
I TEND TO AGREE.
RIGHT.
WHEN I EAT THE MARMALADE WITH THE CHICKEN LIVER,
I LOSE THE MARMALADE. AND THE MARMALADE'S PHENOMENAL,
AND THE PICKLE'S PHENOMENAL.
YEP.
JUST DO THE MARMALADE AND THE PICKLES.
THANK YOU.
WELL, THIS IS OUR SOUTHERN DISH FOR THE NIGHT.
I REALLY WANTED TO DO A DECONSTRUCTED GUMBO.
THE COMPONENTS OF A TRADITIONAL GUMBO ARE SEAFOOD.
WE HAVE A ROCK SHRIMP GRITS THAT I CREATED
WITH AN OKRA STOCK.
THE NEXT COMPONENT OF A TRADITIONAL GUMBO
IS A POULTRY. I DECIDED TO USE DUCK.
I MADE A RED PEPPER JELLY AND OKRA RELISH.
AND THEN ON THE MEATBALL THERE'S OKRA,
ANDOUILLE SAUSAGE, A LOT OF GOOD SPICES IN THE MEATBALL.
AND I WOULD SAY THE PIPETTE IS BASICALLY A ROUX
IT'S THE CLASSIC FOUNDATION OF A GUMBO.
JUST TURN IT LIKE THIS.
SQUEEZE, OR YOU CAN PIPE IT RIGHT INTO YOUR MOUTH AS WELL.
YOU KNOW, YOU CAN DRESS ME UP. YOU JUST CAN'T TAKE ME
THAT'S ALL RIGHT. THIS IS "IRON CH--"
THIS IS WHERE YOU TRY NEW THINGS.
THIS IS ABOUT WHERE YOU GET INNOVATIVE.
(Karine) I LOVE THE FIRST TWO.
I THINK IT'S A VERY INTERESTING USE,
AND THAT-- AND THAT IT WORKS.
YOU KNOW, FOR ME, YOU ACTUALLY DECONSTRUCTED THIS
TO THE POINT WHERE THE OKRA NO LONGER PLAYS THAT BIG ROLE.
CONCEPTUALLY IT WAS INTERESTING.
AND I THINK IT MISSED THE MARK IN TERMS OF DOING JUSTICE
TO THE OKRA.
THANK YOU.
WELL, UH, NOW WE GO TO A KOREAN BARBECUE.
YOU'VE GOT THE KOREAN RIBS UNDER AN OKRA KIMCHI.
ON TOP IS A LITTLE QUAIL EGG,
A LITTLE BIT OF CRISPY NOODLES UNDERNEATH.
AND YOU CAN JUST PICK IT UP, ROLL IT UP JUST LIKE YOU WOULD
A LETTUCE WRAP.
I LOVE THE SPICINESS TO THIS. IT'S FUN.
(Anya) I LIKE THE KIMCHI FLAVOR WITH THE OKRA.
I LOVE THE SLICES OF THE OKRA KIMCHI INSIDE THE LETTUCE WRAP.
GREAT. THANK YOU.
IF THIS DISH WERE ACTUALLY IN A KOREAN RESTAURANT,
I WOULD ORDER IT EVERY SINGLE TIME I WENT.
AND IT'S FUN. IT WAS PLAYFUL. YOU GOT TO PUT THE NOODLES
AND THE LETTUCE-- I LOVED THIS DISH.
THANK YOU, IRON CHEF. NEXT COURSE, PLEASE.
IRON CHEF.
SO THIS IS A VENEZUELAN-STYLE CHURRO
WITH AN OKRA DIPLOMAT PASTRY CREAM INSIDE.
AND WE'VE GOT ALSO THE STRAWBERRY SORBET
THAT ACTUALLY HAS AN OKRA PURéE.
YOU CAN SEE THE STREAKING IN IT.
AND THE PAPER IS ACTUALLY AN OKRA PAPER.
I HAVEN'T EVEN GOTTEN TO THE CHURROS YET.
YEAH, THE ICE CREAM IS REALLY NICE.
IT'S UNBELIEVABLE.
I MEAN, I CAN'T IMAGINE A SWEET VERSION OF OKRA
THAT I WOULD LIKE MORE THAN THIS,
BECAUSE IT'S, LIKE, ALMOST SAVORY,
AND THEN IT'S GOT THIS LOVELY SWEETNESS TO IT,
BUT THERE'S STILL--I MEAN, LIKE, THROUGHOUT YOU'VE BEEN
INCORPORATING ACTUALLY BIGGER PIECES OF OKRA
(Cat) UH-HUH.
OWNING MY OKRA.
I'M THE OKRA WHISPERER.
IT'S CREATIVE. IT'S FUN. IT'S PLAYFUL. IT'S GREAT.
ONLY IN KITCHEN STADIUM.
JUDGES, PLEASE GIVE US YOUR OVERALL ASSESSMENTS
OF IRON CHEF CORA'S MEAL.
I THINK TRULY YOU SHOWED THE SKILL OF AN IRON CHEF
WITH--IN THIS BATTLE,
BECAUSE YOU TOOK A GLOBAL APPROACH,
WHICH WAS NOT ANTICIPATED.
I MEAN, WHEN PEOPLE ESPECIALLY AMERICANS,
THINK OF OKRA, THEY THINK OF THE SOUTH.
BUT IN THIS CASE, YOU REALLY SHOWCASED
A TREMENDOUS INTERNATIONAL VERSATILITY,
THANK YOU.
IT'S A LONG WAYS FROM OKRA ON THE FARM.
THANK YOU.
THANK YOU.
YEAH, I LIKE HOW YOU REALLY USED THE WHOLE OKRA
IN ALL THE DISHES,
THAT YOU REALLY HAD THE WHOLE CHUNKS OF IT,
THE PICKLES. THAT WAS FABULOUS,
AND IT REALLY CELEBRATED WHAT'S BEST ABOUT OKRA.
THEN THE ONLY KIND OF MISSTEPS FOR ME IN THE GLOBAL JOURNEY
MM-HMM.
IRON CHEF CORA, THANK YOU FOR AN EXCELLENT MEAL.
THANK YOU. THANK YOU.
(Alton) BLAME IT ON THEIR ROOTS.
THESE SOUTHERN CHEFS WENT WITH THEIR STRENGTHS
IN THIS BATTLE OKRA.
THIS IS A FUN DISH. I'LL TAKE THE OKRA IN HERE.
IT'S PHENOMENAL. AND THE PICKLE'S PHENOMENAL.
(Alton) CHEF CARTER TOOK CLASSIC DISHES
AND GAVE THEM AN OKRA SPIN.
THIS MAYBE MIGHT WORK FOR BREAKFAST.
FOR A DESSERT, IT'S A LITTLE OFF-PUTTING.
(Alton) AND IRON CHEF CAT CORA TOOK OKRA
ON A WHIRLWIND INTERNATIONAL TOUR.
IT'S KINDA HOT. WHOO WHOO WHOO!
♪ I'M ON FIRE ♪
IT'S AWESOME.
I THINK WE'RE ALL CELEBRATING THE SLIMINESS TODAY.
(Alton) SLIME OR NO SLIME, NOT EVEN SOUTHERN CHARM
CAN SAVE ONE OF OUR CHEFS NOW.
SO WHO DID RIGHT BY OKRA,
CHEF CARTER OR IRON CHEF CAT CORA?
AND THE WINNER IS...
♪♪
♪♪
HI, FOOD FANS, WELCOME BACK TO KITCHEN STADIUM.
THIS IS "IRON CHEF AMERICA." THE BATTLE IS OVER.
JUDGMENT HAS BEEN RENDERED.
AND WE ARE READY FOR THE VERDICT.
NOW KEEP IN MIND THERE ARE 20 POSSIBLE POINTS HERE.
10 CAN BE GIVEN TO THE TASTE AND FLAVOR OF THE DISHES,
5 TO PLATING AND PRESENTATION, AND A FINAL 5 TO ORIGINALITY.
NOW LET'S GO UP TO THE CHAIRMAN
AND FIND OUT WHOSE CUISINE REIGNS SUPREME.
TODAY TWO CHAMPIONS MET IN BATTLE OKRA
HERE IN KITCHEN STADIUM.
CHEF CARTER.
IRON CHEF CORA.
THE JUDGES HAVE SPOKEN.
AND THE WINNER IS...
♪♪
IRON CHEF CORA.
(cheers and applause)
(Alton) IRON CHEF CAT CORA,
WELL INSIDE HER SOUTHERN COMFORT ZONE,
PULLS OFF AN IMPRESSIVE VICTORY TODAY,
BESTING CHEF CARTER IN ALL THREE CATEGORIES.
THAT IS HOW THE SECRET INGREDIENT CRUMBLES
HERE IN KITCHEN STADIUM.
I CLOSE WITH THE WORDS OF HENRY DAVID THOREAU,
A BIG FOOD WRITER, WHO SAID,
"HE WHO DISTINGUISHES THE TRUE SAVOR OF HIS FOOD
"CAN NEVER BE A GLUTTON.
HE WHO DOES NOT CANNOT BE OTHERWISE."
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.