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(The Chairman) THE TIME HAS COME TO ONCE AGAIN ANSWER
LIFE'S MOST SAVORY QUESTION...
WHOSE CUISINE REIGNS SUPREME?
I'LL TELL YOU ABOUT IT LATER.
THIS IS "IRON CHEF AMERICA."
HOW MUCH TIME?
GO, GO, GO.
I GOT IT. I GOT IT.
WHOO-WHEE.
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.
THERMOPYLAE, HASTINGS, WATERLOO,
GETTYSBURG, GALLIPOLI--
ALL FAMOUS BATTLES WHOSE OUTCOME
DRAMATICALLY STEERED THE COURSE OF HUMAN EXISTENCE.
NOW THE BATTLES IN KITCHEN STADIUM
MAY LACK THE GRAVITAS,
THE HISTORICAL WEIGHT AS IT WERE.
BUT WOULDN'T IT BE NICE IF ALL HUMAN CONFLICT
COULD BE, YOU KNOW, FIGURED OUT
WITH VICTUALS RATHER THAN ARSENALS.
THERE WOULD BE A LOT LESS LOSS OF LIFE,
AND IN THE END WE'D ALL GET DINNER.
I KNOW, IT'S CRAZY TALK. LET'S GET TO FIGHTING.
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 ALEXANDRA RAIJ.
I'M CHEF ALEXANDRA RAIJ,
CHEF AND OWNER OF EL QUINTO PINO
AND TXIKITO IN NEW YORK CITY.
MY PARENTS ARE FROM ARGENTINA, SO I GREW UP
WITH THE SPANISH LANGUAGE AND ALL OF THE SPANISH LEGACY
IN ARGENTINEAN COOKING.
I THINK WHAT'S MOST APPEALING TO ME ABOUT, UM, FOOD
IS THAT YOU CAN SORT OF MANIPULATE IT AND MAKE IT
MAYBE MORE THAN THE SUM OF ITS PARTS.
(Alton) AND NOW OUR CHALLENGER MUST CHOOSE
WHICH IRON CHEF WILL SHE DO BATTLE AGAINST TODAY.
(Alexandra) BECAUSE WE BOTH REPRESENT WHAT'S REALLY GREAT
ABOUT CONTEMPORARY SPANISH COOKING,
I WANT TO BATTLE...
LET'S GO. LET'S DO IT.
CHEF RAIJ, WELCOME.
THANK YOU.
YOU HAVE SAID THAT A BATTLE IN KITCHEN STADIUM
IS A CULINARY RITE OF PASSAGE.
SO WILL YOU LEAVE TODAY THROUGH THE MAIN GATE
OR STRAPPED TO A GURNEY IN THE FREIGHT ELEVATOR?
MAIN GATE, PLEASE.
CHAIRMAN.
YOUR PARENTS ARE FROM ECUADOR.
CHEF RAIJ'S PARENTS
ARE FROM ARGENTINA.
CAN YOU WIN THIS BATTLE OF THE SOUTH AMERICAN OFFSPRING?
VERY GOOD.
BUT THERE IS ONE MORE INGREDIENT TO THIS BATTLE--
OUR SECRET INGREDIENT,
THE THEME ON WHICH OUR CHEFS WILL OFFER
THEIR SUCCULENT VARIATIONS.
TODAY I GIVE YOU...
♪♪
TEQUILA AND TORTILLAS!
(cheers and applause)
♪♪
CHEFS, EACH OF YOUR FIVE DISHES
MUST BE PAIRED WITH A REFRESHING COCKTAIL.
AND TO HELP YOU,
I HAVE RECRUITED TWO TOP-SHELF BARTENDERS.
CHEF RAIJ,
YOU WILL BE ASSISTED
BY THE BARONESS OF BEVERAGES CHARLOTTE VOISEY.
IRON CHEF GARCES,
YOU WILL RECEIVE A HELPING HAND
FROM THE MAESTRO MIXOLOGIST TONY ABOU-GANIM.
TO RECAP-- FIVE SPECTACULAR DISHES
AND FIVE SINGULAR LIBATIONS.
SO NOW, AMERICA, WITH AN OPEN HEART
AND EMPTY STOMACH
I SAY UNTO YOU IN THE WORDS OF MY UNCLE...
ALLEZ CUISINE!
(Alton) BATTLE TEQUILA AND TORTILLAS
IS ON HERE IN KITCHEN STADIUM WITH, OF COURSE,
THE ADDED BEVERAGE TWIST.
UP ON THE ALTAR WE HAVE GOT
FRESHLY LOCALLY MADE CORN TORTILLAS.
WE ALSO HAVE MASA HARINA FOR MAKING TORTILLAS.
WE HAVE BLUE CORN TORTILLAS MADE FROM, ODDLY ENOUGH,
BLUE CORNMEAL. WE'VE GOT AGAVE NECTAR.
AGAVE, OF COURSE, THE PLANT THAT TEQUILA IS MADE FROM.
AND THEN WE'VE GOT FOUR DIFFERENT STYLES OF TEQUILA.
WE'VE GOT BLANCO. WE HAVE GOT A REPOSADO,
WHICH HAS BEEN AGED ABOUT SIX MONTHS,
AN AÑEJO, WHICH HAS BEEN AGED ABOUT 18 MONTHS.
AND THEN WE HAVE WHAT IS CALLED EXTRA AÑEJO,
AND THAT WAS AGED 2.5 YEARS.
AND FIRE BEING SET TO TORTILLAS.
WE CAN SEE ILSE OVER ON CHEF RAIJ'S SIDE
IS DEALING WITH THAT.
CHARRING THE TORTILLAS WILL BRING OUT THE FLAVOR,
(Ilse) I'M ON FIRE.
STRATEGY. TONY, YOU WANT TO COME OVER...
TALK ABOUT WHAT WE'RE DOING?
(Charlotte) YEAH.
(speaking Spanish)
PERFECT. WE'RE GONNA START WITH A CEVICHE,
GO INTO A CORN SOUP, A DUCK ENCHILADA.
PERFECT. TACO PLATTER.
ALL RIGHT, YOU GUYS, I THINK WE SHOULD PLAY
I'LL DO QUESADILLAS.
FISH TACO IS GREAT.
I THINK I'M GONNA SEE
HOW I CAN REALLY PLAY WITH THE DIFFERENT CATEGORIES OF TEQUILA.
AND THEN WHAT IF WE DO, LIKE, UM...
LIKE A *** SAUCE, BUT WITH TEQUILA?
YEAH.
WE'RE GONNA PUT A LITTLE TEQUILA IN THE COOKING...
BUT WE'RE COUNTING ON YOU
SURE.
LET'S DO IT. ALL RIGHT. HAVE FUN, GUYS.
OKAY, VAMOS.
(Alton) UH, THEY'RE CHOPPING UP TORTILLAS
OVER ON THE IRON CHEF'S SIDE.
THAT'S BEING DONE BY SOUS-CHEF DAVE
DOWN BY THE SINK-- PROBABLY GONNA FRY THOSE.
THEIR OTHER SOUS-CHEF MIKE ON THE BACK COUNTER.
HE'S SEPARATING SOME EGGS.
IRON CHEF--WHAT DO YOU HAVE, IRON CHEF GARCES?
IT LOOKS LIKE A CAN OF GINGER ALE
BEER.
OH, IT'S BEER. IT'S BEER. I'M SORRY, IT'S JUST CANNED BEER
AND SOME OF THE REPOSADO.
BLANCO TEQUILA OUT WITH TONY ABOU-GANIM.
THAT IS JOINING SOME LIME JUICE AND THE AGAVE NECTAR.
COULD BE THE START OF A MARGARITA, OF COURSE.
I'M LOOKING OVER ON CHEF RAIJ'S SIDE
AT A BIG OL' BLOCK OF, UH, OF CHEESE CURD.
DROPPING THAT INTO SOME WATER.
CHARLOTTE VOISEY ALREADY FILLING A FOAMER.
THAT'S CILANTRO JOINING SOME SIMPLE SYRUP AND SODA.
SO THE CILANTRO FLAVOR WILL OBVIOUSLY PERMEATE
WHATEVER THAT IS ADDED TO.
THANK YOU.
I GOTTA ASK YOU, TORTILLAS--
WELL, I THINK
WE'RE GONNA TRY TO INFUSE, LIKE, A REALLY CHARRED,
UM, LIKE, KIND OF COMAL FLAVOR INTO A COUPLE OF DISHES.
AND THEN WE WANT THE BARTENDER TO REALLY DO THEIR JOB.
SHE'S LIVED IN ARGENTINA,
SHE IS A PERFECT MATCH FOR YOU.
THANK YOU.
TOMATOES BEING GRATED BY SOUS-CHEF EDER
OVER ON CHEF RAIJ'S SIDE.
IRON CHEF GARCES WITH A SUCKLING PIG'S HEAD
IN HIS HAND.
HE IS SEASONING IT, AND INTO THE POT IT GOES.
KEVIN, WHAT'S HAPPENING.
WELCOME TO KIT-- TORTILLAS.
HOW DO YOU INCORPORATE TEQUILA
AND TONY ABOU-GANIM INTO YOUR PLAN TODAY?
WE'RE GONNA GO STRAIGHT-UP MEXICAN--
I HEARD THAT. CEVICHE, RIGHT?
OF COURSE. THAT'S WHAT AN IRON CHEF HAS TO DO.
THANK YOU. THANK YOU.
OVER ON IRON CHEF GARCES' SIDE, I SEE SOME NOPALES GO BY.
NOPALES OF COURSE--
THE YOUNG PADDLE OF THE NOPAL CACTUS.
THE FLAVOR'S A LITTLE BIT LIKE A GREEN BEAN.
LOOK AT WHAT WE HAVE OVER ON CHEF RAIJ'S SIDE.
THAT'S A BLUEFISH-- A FIRM, DENSE FISH.
SOUS-CHEF ILSE ADDING SOME SUGAR
TO THE MILK AND BLUE CORN TORTILLAS.
THAT COULD BE AN ICE CREAM.
AROMATICS BEING WORKED OVER ON CHEF ALEXANDRA RAIJ'S BOARD.
MOST OF THOSE AROMATICS APPEAR TO BE GOING INTO THE BLENDER.
(Alexandra) CILANTRO, CUMIN, ONION, SCALLION,
A LITTLE BIT OF MARJORAM, SALT.
ALL RIGHT, MAYBE--MAYBE A SAUCE, PERHAPS AN OIL.
I SEE BOTH OF OUR WORLD-RENOWNED MIXOLOGISTS
ALREADY WELL INTO THEIR DRINK PREP.
OF COURSE, TONY ABOU-GANIM HAS OVER 30 YEARS
IN THE BARTENDING BUSINESS AND IS A BEST-SELLING AUTHOR
WITH HIS SERIES "THE MODERN MIXOLOGIST."
AND OF COURSE, CHARLOTTE VOISEY HAS DRINKS ON MENUS
FROM LONDON TO BUENOS AIRES
AND WAS ONCE NAMED U.K. BARTENDER OF THE YEAR.
SO LET'S GET THEIR THOUGHTS ON TODAY'S ACTION.
WHAT'S HAPPENING, KEV?
FIJIS. THE FIJIS.
HOW DO YOU NOT BURN OUT A PALATE
WITH FIVE COCKTAILS OF TEQUILA?
TEQUILA'S SUCH A WONDERFUL SPIRIT TO WORK WITH,
BECAUSE THERE'S SUCH DIVERSITY.
I'M LOOKING TO SHOWCASE ALL--
ALL OF THOSE VARIATIONS OF TEQUILA
IN DIFFERENT APPLICATIONS.
ALL RIGHT.
WE'LL SEE YOU IN A BIT, BROTHER. THANK YOU.
CHARLOTTE, HOW DO YOU MATCH THIS
WITH SOMETHING AS UNIVERSAL AS TORTILLAS?
WELL, I THINK TOR-- TEQUILA AND TORTILLAS
ARE SUCH STAPLES IN MEXICAN CUISINE.
UH, THE TRICK HERE IS TO KEEP THE ALCOHOL CONTENT LOW.
WE DON'T WANT TO, UH, DESTROY THE JUDGES PALATES,
OKAY, WE'LL TALK TO YOU IN A BIT.
ALL RIGHT, THANK YOU. ALL RIGHT.
IRON CHEF GARCES BREAKING DOWN A CHARRED JALAPEÑO.
NOW HE'S GOT ONIONS, CILANTRO, AND AVOCADO
OUT ON HIS BOARD AS WELL, SO I'M GONNA BET MONEY--
BUENO, BUENO, BUENO.
SOUS-CHEF MIKE OVER ON THAT SIDE ADDING HIS FLOUR AND SUGAR
TO THE WHIPPED EGG WHITES AND MILK,
SO MAYBE A CAKE BATTER IN THE WORKS.
AND WITH, WOW, 12 MINUTES AND COUNTING GONE IN THIS BATTLE,
I WANT TO TALK TO MY FAVORITE CANADIAN KEVIN BRAUCH.
UM, THIS IS A CLASSIC PAIRING--
TORTILLAS AND TEQUILA.
MEXICANS DON'T REALLY HAVE COCKTAILS
WITH EVERY DISH.
SO THEY WANT TO MAKE LIGHTER DRINKS--
LESS ALCOHOL, LOTS OF FLAVOR.
THIS IS GONNA BE A CLASSIC BATTLE,
I GUARANTEE YOU, ALTON BROWN.
ALL RIGHT, WELL, I'M LOOKING FORWARD TO, UH,
TO SEEING A LOT OF TEQUILA FLY OVER THERE.
I'M LOOKING DOWN RIGHT NOW ON AN INGREDIENT
THAT WE DON'T SEE THAT OFTEN.
IT'S OVER ON OUR CHALLENGER'S SIDE.
THEY'RE CALLED DUBLIN PRAWNS, BUT THEIR CLOSEST RELATIVE
THAT WE KNOW OF IS FRESHWATER CRAWFISH.
PINEAPPLE BEING HANDLED BY CHARLOTTE ON HER STATION.
AND THE CHALLENGER MOVING SOME TOMATILLOS INTO A BLENDER.
THAT, OF COURSE, IS A MEMBER OF THE CAPE GOOSEBERRY FAMILY.
NOW WHAT I THOUGHT WAS A CAKE BATTER
IS ACTUALLY GOING INTO A PAN OVER ON THE IRON CHEF'S SIDE.
GINGER BEER GOING INTO A FOAMER WITH TONY ABOU-GANIM.
15 MINUTES HAVE ELAPSED.
(Michael) YES, CHEF.
THE HEAT AND THE DRINKS ARE ON HERE IN KITCHEN STADIUM.
THE ACTION WILL CONTINUE WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
HI, KIDS, WELCOME BACK TO KITCHEN STADIUM.
A VERY SPECIAL BATTLE-- TWO SECRET INGREDIENTS
BEING WORKED WITH HERE-- TEQUILA AND TORTILLAS.
(Jose) TONY, TWO MINUTES OUT ON THE JUDGES.
ALL RIGHT.
PAIRED UP WITH MIXOLOGIST TONY ABOU-GANIM,
WHILE OUR CHALLENGER CHEF RAIJ IS PAIRED
AY-YI-YI.
OKAY, LET'S GET YOU CAUGHT UP.
NOW THE IRON CHEF HAS BLACK BEANS IN A POT
WITH SLAB BACON AND STOCK.
A DRINK OF ELDERFLOWER LIQUEUR, AGAVE CUCUMBER JUICE,
AND SILVER TEQUILA IS ALSO COMING TOGETHER ON THAT SIDE.
OUR CHALLENGER CHEF RAIJ
HAS A PAN OF GUAJILLO AND ONION ON THE HEAT.
HER MIXOLOGIST CHARLOTTE VOISEY
IS ADDING THE 18-MONTH-OLD AÑEJO TEQUILA TO SOME WHITE WINE.
AND A POT OF GRILLED BLUE CORN TORTILLA AND CREAM
IS BEING STRAINED.
OUR CHALLENGER CHEF RAIJ, OUR, UH, OUR IRON CHEF GARCES
HAVE REALLY GREAT CULINARY MINDS,
BUT SO DO OUR JUDGES, AND TO INTRODUCE THEM
WE'RE GONNA GO UP TO KEVIN BRAUCH. KEVIN.
KONBANWA. ALTON BROWN, LADIES AND GENTLEMEN,
GOOD EVENING. HERE COME THE JUDGES.
FIRST UP, HE IS A FOOD BLOGGER
AND WRITER WHO HAS WRITTEN MANY BEST-SELLING BOOKS
WITH CULINARY THEMES.
HIS LATEST TOME IS TITLED
"RUHLMAN'S TWENTY: 20 TECHNIQUES, 100 RECIPES,
A COOK'S MANIFESTO."
HE IS...
NEXT, SHE IS NO STRANGER TO TV BATTLES,
BUT SHE'S IN CALMER TV WATERS NOW,
HOSTING "DINA'S PARTY," A SHOW ON HGTV.
PLEASE WELCOME...
TAKING US HOME,
HIS SHOW "MAN v. FOOD NATION"
IS A HUGE HIT ON TRAVEL CHANNEL.
HE'S ALSO AN AUTHOR, HAVING WRITTEN A BOOK CALLED
"AMERICA THE EDIBLE."
THIS IS...
(Alton) THANK YOU, KEVIN.
(Jose) ALL RIGHT, COMING UP.
LET'S DO IT.
KIND OF HANDMADE GUACAMOLE-- GARLIC IN THERE OF COURSE.
AND THERE'S ALSO SOME CHARRED JALAPEÑO IN THERE
AND THE AVOCADO.
AND YOU KNOW, THAT GUACAMOLE PLATE IS--IS DONE.
I DON'T THINK HE'S GONNA LET THAT SIT THERE.
LET'S DO IT, BABY.
AND I DON'T THINK
THE IRON CHEF IS WAITING UNTIL AFTER THE BATTLE.
HE'S TAKING THAT GUACAMOLE AND TORTILLA CHIP PRESENTATION
UP TO OUR PANEL RIGHT NOW.
(Dina) YAY, GUAC.
(Adam) WHAT'S EVERYONE ELSE GONNA HAVE?
(laughing) A LITTLE BIT OF ROASTED JALAPEÑOS,
CILANTRO, FRESH LIME JUICE. PLEASE ENJOY.
(Tony) JUST A CLASSIC MARGARITA FOR YOU THERE.
WHY'D YOU BRING THREE GLASSES? I DON'T--I DON'T GET IT.
THAT'S ALL I NEED.
GUYS, I'LL LET YOU KNOW HOW IT IS.
(Alton) SO A BIT OF A BRIBE IN THE HANDS OF OUR JUDGES,
THANKS TO IRON CHEF GARCES AND TONY ABOU-GANIM.
UH, SO FOOD AND DRINK FOR THE JUDGES,
NONE FOR THE HOST-- TYPICAL.
ALL RIGHT, LET'S GET BACK TO THE BATTLE.
LOOKING OVER AT THE CHALLENGER'S SIDE,
THERE'S A MIXTURE THAT'S BEING STRAINED BY ILSE.
THAT WAS THE HEAVY CREAM, MILK, CHARRED TORTILLAS IN THERE
WITH SUGAR AND MEXICAN CINNAMON.
THAT IS BEING ADDED TO SOME EGG,
SO DEFINITELY FOR AN ICE CREAM BASE.
OUT FRONT THE CHALLENGER ADDING HER GUAJILLO AND ONIONS
TO A BLENDER. CILANTRO, TOMATO IN THERE AS WELL.
SO A SAUCE OF SOME TYPE, I'M FIGURING.
ALL RIGHT, IT LOOKS LIKE WE'VE GOT A PIECE OF PORK SHOULDER,
BUT IT'S NOT THE WHOLE THING, AND THAT IS HEAVILY MARBLED.
AND I NEED TO GET A CLOSER LOOK
AT EXACTLY WHAT SOUS-CHEF EDER IS WORKING--
WHAT--WHAT IS THAT?
THAT'S THE IBéRICO PORK.
(speaking indistinctly)
THAT'S WHY. IT'S IBéRICO. BECAUSE YOU DON'T--
EXACTLY.
CORRECT.
SO THE CHALLENGER BRINGING SPANISH PORK TO THE PARTY.
WHILE I GET BACK TO MY STATION, LET'S GO UP TO KEVIN BRAUCH,
WHO IS WITH OUR JUDGES.
(Kevin) MICHAEL RUHLMAN, IS THE TEQUILA
IT WILL BE TRICKY
TO PAIR SUCH A POWERFULLY FLAVORED, UH, SPIRIT WITH FOOD.
SO I'M VERY INTERESTED TO SEE HOW THESE MIXOLOGISTS DO IT.
DINA, WELCOME TO KITCHEN STADIUM.
VERY GOOD.
HOW ARE THE CHEFS GONNA WORK WITH MIXOLOGISTS?
YEAH.
SO I DON'T REALLY PAY TOO MUCH ATTENTION NORMALLY,
BUT TODAY IT WILL BE INTERESTING TO SEE
HOW IT BRINGS OUT THE FLAVORS IN CERTAIN DISHES.
CAN'T TALK. EATING.
OH, HE'S EATING. LOOK AT THAT.
WHAT DOES TEQUILA OFFER TO FOOD, DO YOU THINK?
I THINK IN A LOT OF MEXICAN CUISINE,
WE'LL OFTEN SEE IT USED AS A MARINADE
YOU KNOW, FLAMBé.
BUT AGAIN, AS LONG AS THEY KEEP GIVING ME GUACAMOLE
AND YOU KNOW WHAT?
I DO, REALLY?
LET ME JUST-- I'LL WASH IT OUT.
I SHOULD JUST WASH IT OUT.
ALL RIGHT, THANK YOU, KEVIN BRAUCH.
SOUS-CHEF ILSE ON THE CHALLENGER'S SIDE
WITH SOME NIGELLA SEEDS OUT ON HERE BOARD.
AND SHE IS RUNNING THE PULLED CHEESE CURDS THROUGH THAT.
FISH NOW OUT ON THE IRON CHEF'S SIDE.
IT'S A MADAI. IT'S A JAPANESE SNAPPER.
IT IS A, UH,
KIND OF A CEREMONIAL FISH IN JAPAN.
IT LOOKS LIKE SOME GUAJILLO,
UH, WE'VE GOT SOME CHIPOTLE AND ONE OTHER CHILI
(Jose) ANCHO.
AND ALSO THE TORTILLA CHIPS
GOING INTO THAT MIXTURE.
THOSE ARE GONNA BREAK DOWN AND THICKEN THAT.
SOUS-CHEF DAVE ADDING SOME OF THE SILVER TEQUILA
TO A BAG WITH THE CHOPPED RHUBARB IN IT.
HAND BLENDER NOW IN ACTION WITH MIKE--
COCONUT MILK, HEAVY CREAM, AGAVE, AND LIME JUICE.
(Tony) ALL RIGHT.
I'M LOOKING AT THIS BREADING THAT'S BEING WORKED WITH
OVER ON CHEF RAIJ'S SIDE.
THAT'S THE FILLETS OF IBéRICO PORK
THAT EDER WAS WORKING ON EARLIER.
THOSE ARE THE CRUSHED TORTILLAS, AND HE'S JUST DOING A PAT--
KIND OF A PATTED BREADING ONTO THAT.
OVER ON THE IRON CHEF'S SIDE,
ROBOCAM TEN LOOKING DOWN AT SOME TORN-UP DUCK CONFIT.
NEW POT OVER WITH THE CHALLENGER--
THAT'S JUST BUTTER MELTING
INTO SOME OF THE MILK AND CREAM THAT WAS INFUSED
WITH THE FLAMBéED BLUE CORN TORTILLAS.
WE'VE GOT A LOT OF AGAVE SYRUP
OVER IN CHARLOTTE VOISEY'S HANDS.
30 MINUTES HAVE ELAPSED.
(Dave) THREE MINUTES.
THE COOKING AND THE MIXING CONTINUES AS THE COMPETITION
REACHES A BOILING POINT IN KITCHEN STADIUM.
MORE TEQUILA.
♪♪
HI, KIDS, WELCOME BACK TO "IRON CHEF AMERICA"
HERE IN KITCHEN STADIUM. A LOT OF FOOD IS MOVING AROUND.
THAT'S BECAUSE WE'VE GOT TWO INGREDIENTS
UP ON THE ALTAR-- TORTILLAS AND TEQUILA.
IT'S IRON CHEF GARCES AND HIS MIXOLOGIST TONY ABOU-GANIM
GOING HEAD-TO-HEAD WITH THE CHALLENGER CHEF RAIJ
AND HER PARTNER CHARLOTTE VOISEY.
ALL RIGHT, LET'S GET YOU CAUGHT UP.
NOW THE IRON CHEF HAS ADDED HIS DUCK CONFIT TO A PAN
OF POBLANO AND ONION.
AND THE MIX OF COCONUT MILK, LIME JUICE, AND AGAVE
HAS BEEN LOADED INTO THE ICE CREAM MACHINE.
THE CHALLENGER HAS A FOOD PROCESSOR
WITH BUTTER, SUGAR, SALT, AND VANILLA.
SOME NOPALES PETALS ARE BEING SLICED UP.
AND THE BLUEFISH ARE MARINATING IN A MIXTURE
OF SHERRY VINEGAR, BROWN SUGAR, CUMIN, AND OREGANO POWDER.
LET'S GET BACK TO THE ACTION, SHALL WE?
CHARLOTTE VOISEY GIVING A GOOD SHAKE
TO A MIX OF PINEAPPLE JUICE, AGAVE NECTAR,
ICE, AND THE 8-MONTH REPOSADO TEQUILA.
SHAKING IT LIKE THAT WILL OF COURSE BOTH MIX
AND CHILL THE INGREDIENTS SIMULTANEOUSLY.
THEY'VE GOT CORN ON THE COB
OVER ON THE IRON CHEF'S SIDE.
AND GRAPEFRUIT BEING JUICED BY TONY ABOU-GANIM.
LOOK AT NOW THESE SILICONE MOLDS
THAT ARE NOW BEING FILLED ON CHEF RAIJ'S SIDE.
THAT IS THE, UH, THE MIXTURE
OF THE BUTTER, SUGAR, SALT, VANILLA, EGGS, GROUND TORTILLA.
I ASSUME SHE'S GOING TO BAKE THOSE
INTO PART OF HER DESSERT COURSE.
I'M JUST GONNA GO STRAIGHT IN THE OVEN WITH THESE, OKAY?
SAGE GOING INTO A BLENDER.
STRAWBERRY, AGAVE NECTAR,
AND THE 18-MONTH-OLD AÑEJO TEQUILA
WITH CHARLOTTE VOISEY.
IN THE BLENDER ON IRON CHEF GARCES' SIDE
THAT'S THE MIXTURE WITH THE ALLSPICE, THE CLOVES,
PEPPER, CHARRED TOMATOES. SOME ANCHOS ARE IN THERE.
FRIED TORTILLAS ARE IN THERE AND SOME MEXICAN CHOCOLATE.
I'D CALL THAT A MOLE. LOOKING DOWN NOW
ON ROBOCAM NUMBER NINE,
THAT IS THAT, UH, THAT, UH,
BLUE CORN-INFUSED DAIRY
THAT HAS NOW HAD SOME, UH,
I THINK JUST SOME FLOUR ADDED TO IT.
IT'S BECOMING A DOUGH.
IRON CHEF GARCES LOADING THE MADAI SNAPPER,
JAPANESE SNAPPER, INTO A BLENDER.
APEROL BEING ADDED TO BLANCO TEQUILA
BY TONY ABOU-GANIM. THAT'S GONNA BE TASTY.
APEROL, OF COURSE, AN ORANGE LIQUEUR--
FRAGRANT, A LITTLE BITTER.
TWO CHEESE BEING GRATED ON THE IRON CHEF'S SIDE.
THERE'S SOME OAXACA GOING
INTO WHAT LOOKS LIKE CHIHUAHUA-- UH, CHEESE, NOT A DOG.
ANOTHER MIXTURE IN THE BLENDER ON IRON CHEF GARCES' SIDE--
TEQUILA, LIME, SOME POBLANO, SALT,
AND THE FISH.
THAT'S THE MADAI SNAPPER IN THAT BLENDER.
OVER ON THE CHALLENGER'S SIDE, ILSE NOW ADDING
THE EXTRA AÑEJO TEQUILA TO A PAN OF ONION AND TOMATO.
CHARLOTTE VOISEY FLOATING A STRAWBERRY
ON WHAT I THINK IS HER SAGE MARGARITA,
PRESENTATION COUNTS HERE IN KITCHEN STADIUM.
AND SPEAKING OF PRESENTATION, KEVIN BRAUCH AND I
ARE GOING TO DO A DEMONSTRATION
SHOWING AMERICA THE CORRECT WAY TO DRINK A FINE TEQUILA.
HEY, IN THE EYES, DUDE.
IN THE EYES?
THAT LAST TIME YOU LOOKED ME IN THE EYES LIKE THAT--
NEVER MIND.
I'M FEELING A LITTLE CRAZY,
BUT I'VE GOT A-- I'VE GOT A BATTLE TO CALL.
OKAY, I'M OFF.
(Eder) HOW ARE YOU DOING, ALEX?
THIS DOUGH--WHAT WAS COMING TOGETHER
ALMOST LIKE A PâTE à CHOUX OVER ON THE CHALLENGER'S SIDE--
THAT OF COURSE HAD THE DAIRY
WITH THE CHARRED BLUE CORN TORTILLAS AND FLOUR IN IT.
IT'S BEING COOKED LIKE A GNOCCHI.
IRON CHEF GARCES MAKING TORTILLAS,
GENTLY SQUEEZING OUT THE DOUGH.
IT'S IMPORTANT TO BE GENTLE WITH THAT.
HE'S FILLING THAT-- THAT'S THE MIXTURE
SOUS-CHEF MICHAEL WAS WORKING WITH--
CHOPPED-UP ZUCCHINI BLOSSOMS, CHIHUAHUA CHEESE,
AND THE OAXACA CHEESE IN THERE, AND HE'S ROLLING THAT UP.
WE'VE GOT A MANDOLINE IN ACTION OVER WITH THE MIXOLOGIST.
THAT'S JUST CUCUMBER BEING RUN THROUGH THAT BLADED DEVICE.
I SEE AN ARRAY OF PITCHERS IN FRONT OF TONY'S STATION.
I SEE ONE WITH APEROL AND BLANCO TEQUILA,
ONE WITH THE GRAPEFRUIT JUICE AND REPOSADO,
AND THEN THE CUCUMBER JUICE
AND SILVER TEQUILA MIX AS WELL, I THINK.
I DON'T THINK HE'S GONNA SERVE 'EM LIKE THAT--
MORE THAN LIKELY JUST HOLDING THE COCKTAILS
TILL IT'S TIME TO POUR.
HEAVY CREAM GOING INTO THE ROASTED CORN
AND SAFFRON POT, ALMOST LIKE A SOUP.
OVER ON THE CHALLENGER'S SIDE, SOUS-CHEF ILSE--
THAT'S HEAVY CREAM, CHARRED TORTILLAS,
THE SUGAR, MEXICAN CINNAMON, MILK.
THEY'RE GETTING THAT INTO THE ICE CREAM MACHINE.
AVOCADO BEING DISPATCHED BY EDER OVER ON HIS STATION.
(Tony) I'M JUST DECORATING MY GLASS.
TONY ABOU-GANIM IS LINING A GLASS
WITH WAFER-THIN PIECES OF CUCUMBER.
LET'S SEE, GRILLED CACTUS LEAVES BEING DICED BY DAVE
OVER ON HIS STATION.
THOSE PIECES JOINING SOME TOMATOES,
SO A NOPALES SALSA, IF YOU WILL.
OVER ON THE CHALLENGER'S SIDE,
SHE'S ALSO GOT HER TORTILLA PRESS WORKING.
AND WHAT IS GOING IN THERE?
SHE'S GOT, UH, ALSO HAS SQUASH BLOSSOM,
AND I THINK THAT'S THE CURD.
THAT WAS THAT CHEESE CURD THEY TOSSED WITH THE NIGELLA SEED.
AND LOOK, SHE'S ALSO MAKING A LITTLE EMPANADA.
SHE FOLDS UP TOWARDS THE TOP AND SEALS.
15 MINUTES TO GO.
THAT'S THE PERFECT TORTILLA RIGHT THERE.
TORTILLAS BEING COOKED ON A FLATTOP
ON IRON CHEF GARCES' SIDE.
WE CAN SEE SOUS-CHEF MICHAEL OVER ON HIS SIDE AS WELL.
NOW HE HAS CUT THE TORTILLA CAKE
THAT HE MADE EARLIER INTO ROUNDS.
NOW HE'S SOAKING THOSE WITH HIS COCONUT MILK, LIME,
CONDENSED MILK, AND CREAM.
SO IT'S LIKE A TRES LECHES CAKE. IT IS.
SEA SCALLOPS NOW BEING DICED VERY FINELY
BY SOUS-CHEF EDER.
THAT'S OVER ON THE CHALLENGER'S SIDE, OF COURSE.
A FIRST DRINK COMING OUT FOR TONY ABOU-GANIM.
THAT IS THE APPLE JUICE, AGAVE,
AND THE EXTRA AÑEJO TEQUILA.
OVER ON THE IRON CHEF'S SIDE OF THE WORLD,
UH, WE CAN SEE THAT THE DUCK CONFIT--
THAT'S BEEN ROLLED UP INTO TORTILLAS.
I'M GONNA CALL THAT KIND OF AN ENCHILADA FOR NOW.
NOW THAT MIXTURE THAT'S GOING DOWN,
I'M GONNA CALL THAT THE MOLE MIXTURE,
BECAUSE IT'S GOT THE CHOCOLATE IN IT.
HE'S GONNA COOK HIS ENCHILADA IN THAT.
FIND OUT WHOSE CUISINE REIGNS SUPREME
WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
HI, KIDS, WELCOME BACK TO KITCHEN STADIUM.
THIS IS "IRON CHEF AMERICA."
WE'VE GOT TWO SECRET INGREDIENTS TODAY--
TEQUILA AND TORTILLAS--
WITH OUR BATTLE BETWEEN OUR CHALLENGER CHEF RAIJ
ON THIS SIDE WITH HER MIXOLOGIST CHARLOTTE VOISEY.
THEY ARE UP AGAINST IRON CHEF JOSE GARCES...
IF YOU'RE NOT PLATING, LET'S START IT UP, BABY.
AND HIS MIXOLOGIST TONY ABOU-GANIM.
LET'S GET YOU CAUGHT UP, ALL RIGHT?
THE IRON CHEF IS CHOPPING THE MEAT
OFF THE BRAISED PIG HEAD AND LOADING IT INTO A PAN.
THE SQUASH BLOSSOM AND CHEESE QUESADILLA
IS NOW CURRENTLY IN THE DEEP FRYER.
AND THE BLACK BEANS-- THEY'RE JUST IN A SMALL POT.
NOW THE CHALLENGER CHEF ALEXANDRA RAIJ
HAS A MIXTURE OF SILVER TEQUILA, CHOPPED SCALLOPS,
AND TOMATO IN A BOWL.
AND A SAUCE OF NOPALES CACTUS STRIPS,
TOMATO, AND GREEN PEPPER IS ON THE HEAT.
LET'S GET BACK TO IT, SHALL WE?
CHARLOTTE VOISEY ON THE CHALLENGER'S SIDE
(chuckling) YEAH, THAT ONE'S GOOD.
THAT IS PEDRO XIMENEZ, ONE OF THE FAMED SHERRIES OF SPAIN.
UH, LET'S SEE, A WHOLE EGG
AND SOME OF THE EXTRA AÑEJO TEQUILA.
EIGHT MINUTES.
SOME ROUNDS OF BLUE CORN TORTILLA
GOING INTO THE DEEP FRYER ON THE IRON CHEF'S SIDE.
TONY ABOU-GANIM SHOOTING HIS APPLE FOAM
ON TOP OF ONE OF HIS DRINKS.
UH, THAT DRINK IS A MIXTURE OF APPLE JUICE
AND EXTRA AÑEJO TEQUILA, I THINK.
UH, THE SQUASH BLOSSOM AND CHEESE CURD EMPANADA
GOING INTO THE FRYER OVER ON THE CHALLENGER'S SIDE.
(Eder) COMING!
PRAWNS BEING CALLED FOR, I THINK, BY THE CHALLENGER.
SHE'S LOADING EDER'S SAUCE OF TOMATO, GARLIC,
AND CACTUS STRIPS INTO KIND OF A HEART-SHAPED PAPER.
THOSE PRAWNS COMING OUT NOW AND JOINING THAT PRESENTATION.
THEY'RE GONNA COOK AND THEN SERVE THAT ITEM
RIGHT IN THE PAPER. I'D BET ON IT.
THE IRON CHEF IS PLATING.
(Jose) BLACK BEANS, A LITTLE BIT OF SALSA VERDE,
NOPALES, FRESH CORN TORTILLAS,
AND MY CABEZA TACOS.
HE'S--HE'S GONNA SERVE THAT AS A PLATTER.
SHALLOTS BEING ADDED TO SOMETHING
(Dave) THIS IS THE MADAI CEVICHE.
ALL RIGHT, ALL RIGHT, SO THE BLEND OF MADAI,
TEQUILA, AND POBLANO IS IN THAT BOWL.
OKAY, THE PAPER WITH THE PRAWNS
AND THE TOMATO-CACTUS SAUCE INSIDE, OF COURSE, BEING
SEALED UP BY THE CHALLENGER EN PAPILLOTE STYLE.
THAT'S GOT A SPLASH OF THE BLANCO TEQUILA AS WELL.
AND NOW THE WHOLE THING BEING LOADED INTO THE CONVECTION OVEN,
JUST AS I SUSPECTED.
ALL RIGHT, OVER ON CHEF RAIJ'S SIDE,
NOW SHE'S GOT ONE OF HER LITTLE EMPANADAS DOWN.
THAT HAS THE SQUASH BLOSSOM AND CHEESE CURD INSIDE.
ONE OF THOSE TORTILLA-BRAISED BREADED PORK FILLETS
(Eder) OKAY, TWO MINUTES ON THAT.
LOTS OF FRYING OVER ON THAT SIDE.
AND SOME SODA POP...
(Alexandra) GINGER ALE.
AND THE GINGER ALE WENT INTO CHOPPED-UP SCALLOPS,
WHITE ONIONS, SOME SILVER TEQUILA, THE BLANCO,
AVOCADO--IT'S A CEVICHE, BUT WITH SODA POP.
THE IRON CHEF HAS GOT HIS ENCHILADA DOWN.
THAT HAS THE DUCK CONFIT, CREAM, AND POBLANOS INSIDE.
THAT IS DOWN WITH THE CHIPOTLE SAUCE.
ANOTHER DRINK GOING DOWN WITH TONY ABOU-GANIM.
THIS IS MY APéRITIF--
A LITTLE APEROL, SILVER TEQUILA.
SOME OF THE PICKLED RHUBARB
DOWN ON WHAT I THINK IS THE IRON CHEF'S CEVICHE.
THAT GOT THE FRIED BLUE CORN TORTILLA ROUNDS AS WELL.
THE CHALLENGER'S MARINATED BLUEFISH
HAS BEEN DUSTED WITH MASA HARINA
AND IS NOW HEADED FOR THE DEEP FRYER.
THESE LITTLE CAKES ARE OUT OVER ON THE CHALLENGER'S SIDE.
THAT'S GONNA BE THE BASE FOR HER DESSERT.
THAT IS TECHNICALLY A TORTILLA FRANGIPANE.
COMING THROUGH.
IT'S A FLIP.
A FLIP, WHICH MEANS IT HAS A WHOLE EGG IN IT.
BRAISED PIG HEAD MEAT
GOING IN WITH THE BLACK BEANS
OVER ON THE IRON CHEF'S TACO PLATTER.
SOUS-CHEF MIKE LOADING ONE OF HIS TORTILLA CAKE ROUNDS
ONTO A PLATE.
NOW IRON CHEF POURING HIS ROASTED CORN SOUP
INTO JUST A GLASS CONTAINER.
ALL RIGHT, OVER WITH THE CHALLENGER,
THAT TORTILLA-BREADED PORK CUTLET IS NOW DOWN.
THAT'S WITH THE TOMATILLO SAUCE.
THE DEEP-FRIED BLUEFISH DOWN ON A PLATE WITH SOUS-CHEF ILSE.
POWDERED SUGAR GOING OVER THE CHALLENGER'S
TORTILLA-BASED FRANGIPANE. THE ICE CREAM IS OUT NOW.
AND SOME RED WINE.
YOU CAN SEE THAT LONG POUR SHE'S DOING--
ONE OF THE CLASSIC MIXOLOGY TRICKS,
ALWAYS A CROWD-PLEASER.
THANK YOU.
WHILE KEVIN FLIRTS,
THE IRON CHEF PUTS HIS SQUASH BLOSSOM
AND DOUBLE CHEESE QUESADILLA DOWN
NEXT TO HIS CORN SOUP.
THE CORN SALSA IS ALSO GOING
THIS GOES WITH THE TACOS.
1 MINUTE 30 SECONDS!
THE IRON CHEF AND TONY ABOU-GANIM
GETTING THEIR DRINKS AND DISHES KIND OF MATCHED UP.
ALL RIGHT, LET'S SEE-- THERE'S THE APPLE JUICE
AND THE AÑEJO TEQUILA FOAM.
THAT'S GONNA GO WITH THE DUCK ENCHILADA.
THE CUCUMBERS WITH THE SILVER TEQUILA
AND THE SLICED CUCUMBERS IN THE GLASS--
UH, THAT'S WITH THE CORN SOUP AND LOBSTER DISH.
SOME OF TONY'S GINGER BEER GOING ON THE DRINK
WITH THE GRAPEFRUIT AND REPOSADO TEQUILA.
THAT WILL BE FOR THE IRON CHEF'S TACO PLATTER.
THE, UH, ALL RIGHT, THE APEROL AND SILVER TEQUILA
WITH WHAT LOOKS LIKE LITTLE HEARTS ON TOP--
UH, HE'LL--HE'LL OPEN WITH THAT AND HIS MADAI CEVICHE, I THINK.
MEXICAN CINNAMON GOING ON THE WHIPPED EGG WHITES
WITH THE EXTRA AÑEJO TEQUILA. THAT WILL BE FOR THE DESSERT
WITH THE IRON CHEF'S TRES LECHES CAKE, I THINK.
(Charlotte) IT'S COMING.
CHARLOTTE VOISEY GETTING HER LAST DRINK OUT NOW
TO CHEF RAIJ.
LOOKING OVER THEIR PAIRINGS, SHE'S GOT A CEVICHE
WITH A SQUASH AND CHEESE CURD EMPANADA.
THAT'LL BE WITH THE CILANTRO AND SILVER TEQUILA SPRITZER.
AND THE DEEP-FRIED BLUEFISH PRESENTATION--
THE--ALL RIGHT, TORTILLA BASED GNOCCHI--THAT'LL MIX NICELY
WITH THE RIOJA WINE AND TEQUILA MIXTURE.
OKAY, HERE COME THE PRAWNS
WITH THE CACTUS-TOMATO SAUCE AND THE BLANCO TEQUILA.
I'LL BE THAT MATCHES WITH THEIR PINEAPPLE JUICE
AND THE REPOSADO, I THINK. THE TORTILLA FRANGIPANE
WITH THE BLUE CORN TORTILLA ICE CREAM--
THAT'S GOTTA BE WITH THE FLIP, OF COURSE,
WITH THAT EXTRA-FORTIFIED SHERRY THAT'S IN THERE.
AND THEN FINALLY THE TORTILLA-BREADED PORK FILLET
WITH THE TOMATILLO SAUCE
AND THE SAGE AND STRAWBERRY MARGARITA.
TEQUILA SHOTS! WE WANT A TEQUILA SHOT!
YEAH, DESSERT'S RIGHT HERE.
FIVE SECONDS.
(Alton) THREE, TWO, ONE.
PUT IT DOWN AND WALK AWAY.
(cheers and applause)
WELL, OUR HISTORIC BATTLE HERE MAY BE OVER,
BUT THERE'S STILL PLENTY OF EXCITEMENT ON TAP
AS WE MOVE INTO THE JUDGMENT PHASE.
BUT BEFORE THE, UH, THE BIG THREE CAN DIG IN
AND DRINK UP, WE'VE GOT TO GO UP TO KEVIN BRAUCH,
WHO'S GONNA TELL US ABOUT THE SCORING. KEVIN.
ALL RIGHT, ALTON BROWN, HERE'S HOW IT GOES DOWN.
EACH JUDGE CAN AWARD A CHEF UP TO 20 POINTS--
10 POSSIBLE FOR TASTE,
5 FOR PLATING DESIGN,
FINALLY AS MANY AS 5 POINTS FOR THEIR ORIGINALITY
WITH THE SECRET INGREDIENT.
TODAY HOWEVER, AND ONLY TODAY,
EACH JUDGE CAN ALSO AWARD OUR DRINK MASTERS
UP TO 10 POSSIBLE POINTS.
6 POINTS ARE POSSIBLE FOR TASTE,
ANOTHER 2 FOR PRESENTATION,
AND ANOTHER 2 POINTS
FOR THE ORIGINALITY OF THEIR COCKTAIL.
AND MAY THE BEST TEAM WIN.
THANK YOU, KEVIN BRAUCH.
HAVE YOU-- HAVE YOU BEEN DRINKING?
ALL RIGHT, NEVER MIND. I'LL DEAL WITH YOU LATER.
LET'S GO UP TO THE CHAIRMAN
AND GET THE JUDGMENT SHOW ON THE ROAD.
CHEF RAIJ, CHARLOTTE.
PLEASE TELL US YOUR OVERALL APPROACH
TO TODAY'S SPECIAL MIXOLOGY BATTLE.
UM, I GUESS MY APPROACH WAS TO TRY TO CREATE
TRUE MEXICAN FLAVORS
AND, UM, SORT OF PEPPER THOSE FLAVORS
WITH, UM, SORT OF EITHER TYPICAL SPANISH INGREDIENTS
OR SPANISH TECHNIQUES.
I WANTED YOU GUYS TO HAVE
SORT OF A SENSE OF THE TAPAS TRADITION.
THE FIRST ONE'S A CEVICHE OF SCALLOP.
THEN ABOVE WE DID PESCADO en ADOBO
WHERE YOU MARINATE THE FISH, TOSS IT IN FLOUR.
AND THEN FINALLY YOU HAVE A QUESADILLA.
AND INSIDE THERE'S SQUASH BLOSSOMS,
QUESA de OAXACA, CILANTRO, AND NIGELLA SEED.
I DECIDED TO PLAY IT CRISP, CLEAN, AND SIMPLE.
THIS IS A SILVER BASE.
I FAST-INFUSED THAT WITH CILANTRO, FRESH LIME,
A LITTLE BIT OF SUGAR TO BALANCE, AND SODA.
THIS COURSE WAS A KNOCKOUT. I THINK EVERYTHING I HAD HERE
WAS JUST BEAUTIFUL. THE SCALLOPS WERE GREAT.
THE TACO HERE WAS AWESOME.
THIS WAS, UM, A KILLER FIRST COURSE.
THE BLUEFISH WAS MY FAVORITE. I'VE NEVER HAD IT BEFORE.
AND I WAS A LITTLE AFRAID, BUT IT WAS DELICIOUS.
IT'S THE MOST REFINED TEQUILA DRINK
I THINK I'VE EVER, EVER COME ACROSS.
AND THE CILANTRO I THOUGHT WOULD BE A LITTLE JARRING,
LIKE A CILANTRO DRINK, BUT IT'S REALLY, REALLY FRAGRANT.
UM, IN OUR CANTINA, IT'S VERY TYPICAL
TO HAVE GNOCCHI WITH TUCO.
IT JUST MEANS TOMATO SAUCE, BUT IN THIS CASE
IT'S, UM, SORT OF FORTIFIED WITH A LITTLE BIT OF TEQUILA.
AND THEN THE GNOCCHI--
THEY'RE KIND OF LIKE LITTLE ITTY BITTY TAMALES.
OH, MY GOD.
WE HAVE THE WHITE RIOJA- AÑEJO MARTINI.
WELL, FIRST OF ALL, IT'S A GREAT USE OF THE INGREDIENT.
SECOND, IT TASTES FABULOUS.
THIRD, IT'S BEAUTIFULLY PAIRED
WITH A LOW-ALCOHOL, CRISP, REFRESHING COCKTAIL.
THESE CAN GET A LITTLE HEAVY IF YOU EAT AN ENTIRE BOWL OF IT.
AND THE FACT THAT THEY PAIRED IT WITH SUCH A LIGHT DRINK
I THINK IS GENIUS,
BECAUSE IT REALLY MAKES UP FOR THE HEAVINESS
OF THE "GNOCCHI," IF YOU WILL.
THANK YOU.
(Alexandra) THANK YOU.
SO THIS DISH IS, UM, INSPIRED BY MIXIOTES.
AND THESE ARE FILLED WITH CIGALAS.
THEY'VE BEEN MARINATED IN SILVER TEQUILA,
A LITTLE BIT OF CILANTRO.
THERE'S ALSO SOME NOPALES CACTUS PADDLE IN THERE.
(Charlotte) AND YOUR COLORFUL COCKTAIL IS REPOSADO TEQUILA,
UH, FRESHLY EXTRACTED PINEAPPLE JUICE,
FRESH LIME, AND I USED THE AGAVE NECTAR AS WELL.
THE SHRIMP ARE PERFECTLY COOKED,
ABSOLUTELY TENDER AND ODDLY SWEET.
AND IT WORKS INCREDIBLY WELL WITH THE SAUCE THAT'S IN IT.
MY QUESTION FOR YOU GUYS IS--
TEQUILA WITHOUT QUESTION.
I ASK YOU-- TORTILLAS, THOUGH--
DOES THIS MAKE IT SEEM LIKE A LITTLE BIT
(Michael R.) YES.
I LOVE THE COOKING EN PAPILLOTE.
THE SHRIMP WERE COOKED PERFECTLY.
THE SAUCE UNDERNEATH IS DELICATE, SWEET.
SHRIMP WAS A LITTLE HEAVY I THOUGHT.
AND AS ADAM SAID, THE TORTILLA, THE MAIN INGREDIENT
SEEMED LIKE A LITTLE BIT OF AN AFTERTHOUGHT.
THANK YOU.
(Alexandra) THANK YOU.
SO IN THIS CASE WE MADE A TRADITIONAL TOMATILLO SAUCE.
AND THEN, UM, WE BREADED PORK
IN CORN TORTILLAS.
(Charlotte) AND ALONGSIDE THAT YOU HAVE MY TEQUILA MANHATTAN,
WITH STRAWBERRY AND SAGE.
IT'S A VERY SWEET, ODDLY SWEET CUT OF PORK,
UH, REALLY DELICIOUS,
NICE CONTRAST WITH THE, UH, THE TOMATILLO.
THE DRINK REMINDED ME JUST VERY MUCH OF, UM,
MY FRIEND THE STRAWBERRY MARGARITA.
I WASN'T SURE I WAS GETTING THE SAGE
OR ANY OF THE OTHER ELEMENTS, THOUGH.
YEAH, I THINK THE FRUIT GOES WELL WITH THE PORK.
AND AGAIN, I THINK THE PORK IS FABULOUS.
THE TOMATILLO SAUCE IS FABULOUS.
THANK YOU.
SO THIS IS YOUR LAST COURSE.
ON YOUR RIGHT IS TORTILLA ICE CREAM.
AND THEN ON THE LEFT IS WHAT I CALL A TORTILLA FRANGIPANE.
IN THIS CASE WE'VE REPLACED THE NUTS
WITH GROUND TORTILLAS.
(Charlotte) AND YOUR DESSERT COCKTAIL,
THE STAR OF THE SHOW HERE IS AN EXTRA AÑEJO TEQUILA.
I'VE PAIRED THAT WITH SOME PEDRO XIMENEZ SHERRY.
AND THIS COCKTAIL IS CLASSIFIED AS A FLIP,
WHICH MEANS IT HAS A WHOLE EGG IN IT.
THE TORTILLA ICE CREAM IS BRILLIANT, BRILLIANT.
IT'S UNQUESTIONABLY THE FLAVOR THAT COMES THROUGH.
IT'S, UM, REALLY, REALLY SPLENDID.
THIS COURSE IS A GREAT USE OF THE SECRET INGREDIENT.
THE FLAVOR REALLY COMES THROUGH IN THE ICE CREAM,
TEXTURE AND FLAVOR IN THE CAKE,
ALL BROUGHT TOGETHER WITH, UH, A COCKTAIL
THAT MATCHES PERFECTLY.
UM, AGAIN, IMPRESSIVE DISH, GREAT COMBINATIONS.
CHEF RAIJ, CHARLOTTE VOISEY,
THANK YOU FOR AN EXCELLENT MEAL.
THANK YOU, CHAIRMAN.
(Alton) OUR CHALLENGER HAS COMPLETED HER JUDGING.
THE IRON CHEF IS UP NEXT WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
WELCOME BACK TO KITCHEN STADIUM. THIS IS "IRON CHEF AMERICA."
THE BATTLE TODAY-- TORTILLAS AND TEQUILA.
THE JUDGES HAVE FINISHED THE CHALLENGER'S OFFERINGS.
LET US NOW GO UP TO THE CHAIRMAN'S TABLE,
WHERE THE IRON CHEF HAS HIS FIRST DISH READY TO GO.
IRON CHEF GARCES, TONY.
CHAIRMAN.
PLEASE GIVE US YOUR OVERALL THEME FOR TODAY'S MEAL.
WHAT WE TRIED TO DO IS DEFINITELY LOOK
AT TORTILLAS AND TEQUILA
AND USING MEXICO AS AN INSPIRATION
FOR FOOD AND FOR OUR COCKTAILS.
SO FOR OUR FIRST DISH,
WE HAVE A MADAI SNAPPER CEVICHE
THAT'S MADE WITH LECHE de TIGRE.
IT ALSO HAS CRISP TOSTADITAS, PICKLED RHUBARB
THAT ARE ALSO MACERATED IN THE BLANCO TEQUILA.
IN PLAYING OFF OF CHEF GARCES' USE OF RHUBARB,
I CHOSE APEROL. FRESH LEMON JUICE, AGAVE NECTAR,
A LITTLE BIT OF EGG WHITE TO GIVE YOU THAT FROTH.
THERE'S A CREAMINESS TO MADAI,
AND I THINK THAT THE LECHE de TIGRE
SORT OF AMPS THAT UP.
EXTRAORDINARILY BALANCED
THANK YOU VERY MUCH.
(Dina) I THOUGHT THE CEVICHE WAS WONDERFUL.
FOR ME, I GUESS, 'CAUSE I'M NOT A HUGE DRINKER,
IT WAS A LITTLE STRONG FOR SUCH A LIGHT CEVICHE.
BUT I GUESS BECAUSE I'M A LIGHTWEIGHT,
I WOULD PROBABLY LIKE TO START MY MEAL
WITH A LITTLE BIT LESS LIQUOR.
(Michael R.) IF THERE WAS ANY FAULT IN IT,
THE RHUBARB WAS NOT PROMINENT ENOUGH.
I WOULD HAVE LIKED TO HAVE IT MORE EVENLY DISTRIBUTED
THANK YOU, IRON CHEF AND TONY.
NEXT COURSE, PLEASE.
IRON CHEF.
OKAY, SO FOR THIS COURSE, WE HAVE A SWEET CORN SOUP.
THE HIGHLIGHT OF THIS DISH
ACTUALLY IS A MEXICO CITY-STYLE QUESADILLA.
IT'S FILLED WITH ZUCCHINI SQUASH BLOSSOMS, OAXACA CHEESE.
I TOOK FRESH CUCUMBER AND CELERY JUICE
AND AGAIN WORKING WITH THE SILVER TEQUILA
ADDED SOME ELDERFLOWER LIQUEUR.
WE SAW YOU LAYERING THOSE IN THE GLASS,
THANK YOU VERY MUCH.
OH, YUM.
AND I LOVE HOW INCORPORATING EACH BITE
WITH THE SOUP CHANGED THE FLAVOR.
OH, THE CORN SOUP JUST BROUGHT IT--
IT JUST PERFECTLY BROUGHT IT ALL TOGETHER.
LOVED IT.
THANK YOU.
OKAY, FOR THIS COURSE,
WE MADE A DUCK FILLING
THAT'S COOKED DOWN AND WRAPPED IN A WHITE CORN TORTILLA,
SERVED OVER A RED CHILI SAUCE.
(Tony) I'VE GOT FRESH PRESSED FIJI APPLE JUICE HERE.
WE'RE USING THE AÑEJO TEQUILA FOR THE RICHNESS.
FOR ME THIS IS REALLY THE FIRST TIME THE DRINK
ACTUALLY ENHANCES THE PLATE SO MUCH MORE,
THANK YOU.
THIS IS SO LIGHT AND REFRESHING,
AND THIS HAS A REALLY DEEP, EARTHY, HEAVY--
YOU KNOW, IT'S A HEAVY, EARTHY DISH
WITH THE DUCK AND THE SAUCE.
IT'S A GREAT PAIRING OF THE COCKTAIL
THANK YOU, IRON CHEF AND TONY.
THANK YOU.
(Tony) THANK YOU, CHAIRMAN.
OKAY, SO FOR THIS DISH
WE DID SUCKLING PIG HEAD TACOS
THAT HAVE BEEN BRAISED IN AÑEJO TEQUILA, BEER,
ORANGE, AND PORK STOCK.
THEY'RE SERVED OVER SMOKY BLACK BEANS.
WE HAVE FRESH CORN TORTILLAS AND FRESH FLOUR TORTILLAS
THAT WERE MADE HERE. TONY?
(Tony) FRESH PRESSED RUBY RED GRAPEFRUITS,
A TOUCH OF CASSIS,
AND THE REPOSADO TEQUILA.
I JUST THINK WHEN, UM, BLACK BEANS ESPECIALLY
ARE COOKED SO WELL AS THESE DEFINITELY ARE,
THEY HAVE A VERY SMOOTH, VERY VELVETY CONSISTENCY.
BUT I THINK THE REALLY-- THE CROWNING ACHIEVEMENT IN THIS
IS THE HOMEMADE TORTILLA.
I THINK THAT IT MAKES ALL THE DIFFERENCE.
THE RICHNESS OF THE FLAVOR IN HERE IS FABULOUS.
IT'S A GREAT DISH, REALLY NICE.
IT'S A BEAUTIFULLY DONE COCKTAIL.
IT'S GOT SWEET, BITTER, THE TEQUILA.
I LOVE THE COCKTAIL WITH THIS COURSE.
AND IT WAS ALMOST LIKE A GREAT RESET
BETWEEN THE FLOUR AND THE CORN AND ONE BITE TO THE NEXT.
THANK YOU.
OKAY, SO FOR YOUR FINAL COURSE
WE DID BASICALLY AN ANGEL FOOD CAKE.
IT'S TOPPED WITH A CORN SALSA.
THERE'S A COCONUT-AGAVE SORBET THAT ACCOMPANIES THIS
TO KIND OF COOL YOUR PALATE.
(Tony) AND TO GO WITH THAT,
SOMETHING I CALL THE "TONY AND JOSE."
IT'S AN EGG BATTER WITH MEXICAN CINNAMON.
WE USED THE EXTRA AÑEJO TEQUILA.
IT'S SERVED WARM, AND DON'T BE AFRAID OF THE MUSTACHE.
WHERE'S THE TORTILLA IN HERE?
(Jose) THERE'S A CORN TRES LECHES CAKE.
IT'S THE CAKE.
WE ACTUALLY CHARRED THE CORN,
CHARRED THE PINEAPPLE AS WELL...
TO GIVE IT SOME, UH...
YEAH.
AGAIN, YOUR PRESENTATION IS SO BEAUTIFUL,
AND THE FACT THAT THE FOOD BACKS IT UP
AND IS DELICIOUS AS WELL.
THIS IS, UM, A SUBSTANTIAL DESSERT,
MORE THAN I THINK MOST BEVERAGES ARE
THAT AREN'T MILKSHAKES. YOU KNOW WHAT I MEAN?
I'M NOT SURE ABOUT THE CORN CAKE
AND THE, UM, THE PINEAPPLE WITH THE CORN,
BUT THE SORBET WITH THE AGAVE...
COULD YOU BE A LESS, UH, A LITTLE LESS WISHY-WASHY
ABOUT YOUR "NOT SURE ABOUT"?
I'M SURE ABOUT IT.
ABOUT WHETHER OR NOT I'M GONNA EAT YOURS AND MINE AND HERS.
(laughter)
IRON CHEF GARCES,
TONY ABOU-GANIM, THANK YOU FOR A WONDERFUL MEAL.
THANK YOU, CHAIRMAN.
(cheering)
THE VERDICT WITH A CUTE, LITTLE PAPER UMBRELLA
WILL BE SERVED NEXT WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
WELCOME BACK TO KITCHEN STADIUM. THIS IS "IRON CHEF AMERICA."
BATTLE OVER. JUDGMENT OVER.
VERDICT IN THE HAND OF THE CHAIRMAN.
KEEP IN MIND FOR THIS BATTLE THERE ARE 30 POSSIBLE POINTS.
10 POINTS AS USUAL CAN BE GIVEN FOR THE TASTE,
THE FLAVOR OF THE, UH, THE DISHES.
5 POINTS ARE AVAILABLE FOR ORIGINALITY,
ANOTHER 5 FOR PLATING AND PRESENTATION,
AND THEN 10 BIG POINTS FOR THE BEVERAGE COMPONENT.
SO LET US GO UP NOW TO THE CHAIRMAN
AND FIND OUT WHOSE CUISINE REIGNS SUPREME.
TODAY TWO TEAMS OF CHAMPIONS
MET IN BATTLE TEQUILA AND TORTILLAS
HERE IN KITCHEN STADIUM.
CHEF RAIJ.
CHARLOTTE VOISEY.
IRON CHEF GARCES.
TONY ABOU-GANIM.
THE JUDGES HAVE SPOKEN,
AND THE WINNING TEAM IS...
♪♪
IRON CHEF GARCES AND TONY ABOU-GANIM.
(cheers and applause)
(Alton) SO IT'S A SOLID WIN FOR IRON CHEF JOSE GARCES
AND HIS MIXOLOGIST TONY ABOU-GANIM.
IT'S A GOOD DAY FOR TONY AND JOSE.
A GOOD DAY FOR TONY AND JOSE.
AND SO IT GOES IN KITCHEN STADIUM,
WHERE ONCE AGAIN,
WE SUP UPON THE SWEET SUCRE OF CULINARY JUSTICE.
I CLOSE NOW WITH THE IMMORTAL WORDS
OF PERHAPS THE GREATEST DRINKER OF ALL TIME,
WINSTON CHURCHILL, WHO SIMPLY SAID,
"I HAVE TAKEN MORE OUT OF ALCOHOL
THAN ALCOHOL HAS TAKEN OUT OF ME."
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)
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