"Flay vs. Andres:
Battle Goat" - April 1
Editor's Note: What follows is a
televised-move-by-televised-move recap. Because a
sixty-minute battle, intro, and judgment has to be
edited into 45 minutes of airtime, not every move will
Jose Andres. Today's challenger was born in Spain,
trained under Ferran Adria at El Bulli, and today, heads
the kitchen at Jaleo, a Spanish eatery in Washington,
DC. He's won the James Beard Award and a spot on Spanish
television where he hosts a cooking show. Today, he
challenges the Blue Tetsujin, Bobby Flay.
Prepare for battle...
The Crib Sheet:
Brian Ray & Neil Manacle, sous-chefs
Ruben Garcia & Katsuya "Kats" Fukushima, sous-chefs
15-5-2, won last battle
against Marc Murphy
The Theme Ingredient:
goat... actually, baby goats, or "kids".
The Rules: Each chef
must create a five-course meal, with each course
utilizing the theme ingredient, within 60 minutes. The
judges will score the dishes on a 20-point scale: 10
points taste, 5 points plating and presentation, 5
points creativity and use of ingredient. The chef that
best articulates the theme ingredient through his dishes
The Kia battle
clock is set at 60 minutes, which will start when the
Chairman, with full heart and empty stomach, utters the words of
his dear uncle.... "Allez cuisine!" And Battle
Goat is on!
About the ingredient: Goat kids are defined as goats
that are under one year of age. Until the 17th century,
it wasn't used as a paralogue for human children. Due to
the influx of immigrant cuisines, goat is becoming
rather popular as an edible critter. Still not something
you can buy at Ralphs yet, though.
Flay is seasoning goat
with garam marsala, while Brian is frying chiles. Andres
is making goat yogurt with goat milk, cream, and sugar.
The IC side is working on a chili oil and a roux. The
challengers are reducing two bottles of red wine. Ice
cream machine is on on Andres side. Flay has whole
tomatoes in a casserole. Andres could have goat tartare
in the future. Flay has couscous in a saffron base. The
marsala goat and tomatoes are being fried awaiting their
next application. Brian's cooking red onions in red wine
vinegar. Neil meanwhile grinds the goat while the
challengers' ice cream is getting into the chiller. Flay
has pork, lamb, and goat ground. Brian spanks
pomegranate, by the way. Flay adds harissa to his
tagine. Over to the side, pickled red onions! The
challenger has extracted loins and ribs.
In the IC's kitchen, we
have milk added to flour for a béchamel and cranberries
chopped and sliced, while the challenger has a goat loin
covered in herbs and ready to be broiled. Flying goat
ribs are sizzling, while capers and sesame seeds are
being chopped together. Tartare? Probably.
Master chef Dr. Tim Ryan (president of the Culinary
Institute of America)
Anchorwoman Rene Syler ("The Early Show")
Culinary author/man who needs no introduction Jeffrey
Steingarten ("The Man Who Ate Everything")
Remember the lamb/pork/goat
meatloaf? It's actually meatballs. Challengers has
aromatics and "Mexican Coca-cola." Pressure cooker. Flay
is moving the meatballs over to the tomato casserole.
Brian's filling little pans with béchamel sauce and Jack
cheese. He's added goat cheese and Cotija cheese.
Andres takes the top of some
la cerena cheese, very spreadable. Meanwhile, Neil adds
garlic, ginger, and red paste to the curry mixture.
Ruben, meanwhile, adds goat tartare to avocado. To recap
halfway into the battle, Andres is pressure-cooking goat
ribs in cola, an herb-encrusted goat loin, and goat
tartare looking like sushi. The Iron Chef has goat
meatballs, goat curry, and more chopped goat for some
Challengers are grinding
corn nuts and boiling fingerling potatoes. Flay has
added mint and chopped apricot to his couscous. Brian is
working on arborio rice, chicken stock, onion, ginger,
and coconut milk. Tagine... good. Brian, meanwhile,
looks to be working on a beer-batter of some sort. The
rice, though, needs more liquid. Andres is working on a
caper air, a very light foam. Now he's peeling a black
truffle. Wine reduction gets squirted by a syringe.
Andres is mashing potatoes and asking for cream. Katsuya
just got out a can of soy lecithin. He's looking for a
pomegranate air. The IC side is hustling. They're
working on green oil.
Looks like the challenger is
"goating" the Iron Chef. Not only that, but maybe gelled
balls of that wine reduction.
"Twenty minutes to go."
Andres is plating his tartare with quail egg and caper
air. Pressure-cooker goat, skillet goat, and
oven-roasted goat still awaiting their final
applications. How do they go with cauliflower, mashed
potatoes, frozen yogurt, and corn puree? Flay has
finished his meatballs, but we're still waiting on the
goat tagine and the curry goat. How will those pair with
Anaheim chilies, couscous, and cheese?
Flay grills tortilla rounds
while convection-grilling skillets con queso. Andres has
added fruit to his red-wine beads, has plated his cheesy
mashed potatoes with pureed onions. Both sides have
pomegranate awaiting some sort of application.
The couscous is down on the
IC side, while Andres has plated his skillet goat with
the potatoes. Cauliflower soon joins. Brian is
beer-breading chiles rellenos. Ribs are coming out of
the challengers' side. Slow-cooked loin is being plated
as well. More air as well. Brian is grilling his spiced
tenderloins. As for the risotto, they cooked it,
smoothed it out, froze it, cut it into moulds, and fried
it. Six minutes out, as Flay has plated his meatballs on
goat cheese rounds.
Let's go to a rundown.
Andres has his tartare, his red-wine beads, and corn
puree with baby corn and goat ribs. Flay has chile
relleno of goat, couscous, and goat meatball thrones.
Lot of activity still going on. Andres plates the frozen
goat yogurt onto the wine beads. Flay plates risotto
cakes, And Andres just pulled out... what we would call
on the street "paraphernalia," but rather than lighting
up doobies, they're smoking ribs.. but with what? "Applewood."
"One minute to go." Flay has
one more dish, the skillet, to plate! Andres looks like
he's done with his five. The skillets are out and done
on the IC side, plated with the onions, goat, and
grilled tortilla. Build it yourself. Nice. Okay, let's
check it out and... tagine is set with seconds to go.
Now to the count.
"Three... two... one...." Done. Put it down, walk away,
Battle Goat is history. And Andres is sweating something
fierce. But it's a happy sweat.
Judgment (Flay): "I borrowed from a lot of
different countries today, some Spanish, some
southwestern, some Mexican. There's even some Moroccan,
sort of spanning the globe with goat." Dishes: Goat
Meatball Salad, Chile Relleno with Picadillo of Goat,
Red Curry Goat with Risotto Cake, BBQ Goat Taquito with
Queso Fundido, Tagine of Goat with Couscous.
Judgment (Andres): "Meat for me is a difficult
item, so we tried to make sure that the goat was going
to shine dish by dish. And I think you're going to be
happy with what you're going to taste today." Dishes:
Goat Tartare, Goat Couscous, Goat Ribs and Corn on the
Cob, Goat Tenderloin with Mashed Potatoes, Goat Milk
Sorbet with Red Wine.
Jeff is quick to point out
that goat has little to no flavor, while Flay was going
for big flavors, saying that his dishes could have been
made with lamb or gerbil. And Rene... may have missed
the point once or twice. Andres' dishes all hit home
But whose cuisine reigns
supreme? The verdict...
... 55-48 in favor of
Challenger Jose Andres. A three-tiered win as Jose
Andres adds another accolade to his long, esteemed
career, a victory in Kitchen Stadium America against one
of the best, Iron Chef Flay.
Until next time, we bid you