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"Our ultimate competition is with ourselves. That is what my uncle told me when I would visit him as a young boy... My uncle, the man the world knows as Kaga the Chairman, has decided that although America is a young country, we now possess the proper palate to host our own Iron Chef competition, an American celebration of the world's high art of cuisine." Recaps by Chico Alexander, GSNN
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Flay/Valladolid
vs. Morimoto/Zimmern: Super Battle Sea Whistle Salmon It's a brand new year in Kitchen Stadium, and as is custom, we bring in the new with a very special Super Battle. Two esteemed foodie guests will battle alongside two of the Chairman's best, as an old rivalry is once again in the showcase. The Guests: On one hand, you have acclaimed cookbook author and chef Marcela Valladolid, host of Food Network's "Mexican Made Easy". On the other, James Beard award-winning food adventurer and chef Andrew Zimmern, host of Travel Channel's "Bizarre Foods". Today, Valladolid will share a kitchen with the de facto leader, Iron Chef Bobby Flay, while Zimmern will join knives with a man who has knives in spades, Iron Chef Masaharu Morimoto. Prepare for battle.
The Theme Ingredient: fresh sea whistle salmon.
The Rules:
Each team must create a five-course
meal, with each course utilizing the theme ingredients, 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 team that best articulates the theme ingredient through
their dishes wins. And Battle Salmo salar is on in Kitchen Stadium. This is the only truly sustainable farmed or aquaculture-raised Atlantic salmon. This looks to be a one-sided battle, with Morimoto unmatched in fish battles and Zimmern "a Jewish boy from Brooklyn", but that's why we play the game. Flay starts by fileting and deboning his fish, while Valladolid is working on a cuitlacoche. Morimoto is making a traditional Japanese gyotaku, an ink print on a napkin of the fish head and tail, filling in the rest himself. Zimmern is working on shaving bonito for a dashi later. He is also chopping heads for the salamander. (Fun fact: Morimoto & Zimmern met on the latter's "Bizarre Foods" series. They've been friends ever since). Flay is working on crepes, soups, and a salad. Morimoto & Zimmern have a strategy: you heard of "snout-to-tail"? This is "gill-to-tail". "Fifteen minutes have elapsed." Flay/Valladolid have some stuffed salmon, smoked salmon, and reduced pinot noir. Morimoto/Zimmern is smoking salmon and harvesting cheeks. Time to meet... Tonight's Judges... Flay/Valladolid is working on a mint/chili/honey/lime juice chutney, while Morimoto is taking some of his cheeks into a pressure cooker with burdock and daikon. They're also getting ready for a sous-vide and a seafood stew. Valladolid is applying crema mexicana into a stew of her own. Morimoto is quick-curing some fish in konbu kelp when we hear... "Thirty minutes have elapsed." Let's catch up. Flay has a Dutch oven with a mirepoix, jalapeno, flour, and crab stock. Valladolid is mixing her Mexican crema and charred poblano in a blender. Morimoto has sashimi salmon and salmon dashi in a pot of onion, bacon, and flour. And Jeffrey is making... bagels. And lox coming? Hope so. "Fifteen minutes to go." Morimoto's side is working on a salmon mousse, while Valladolid is stuffing peppers. Zimmern is taking out some artichoke. Flay is plating caramelized peaches and Valladolid's peppers. Zimmern & Morimoto are grilling salmon with the dashi mixture. Flay/Valladolid is plating up early, while Morimoto/Zimmern... not so much. Flay's side has a chowder and an Indian-spiced salmon with the chutney. That's three. The huitlacoche crepes is #4. Morimoto has grilled salmon belly with rice, salmon chowder, and the salmon gyotaku. With "One minute to go", Flay & Valladolid are calling for drinks. Morimoto & Zimmern are plating their salmon mousse with bagels, the udon noodle, and the salmon steak. That's going to be it for both sides except for the finishing touches... "Five seconds... Three... two... one... " That's time. Put it down and walk away, Battle Sea Whistle Salmon is DONE! TASTING & JUDGMENT Flay/Valladolid: "We're totally partners in this 100 percent." - Slow-Cooked Salmon with Sour Peach Sauce Morimoto/Zimmern: "We decided to do a gill-to-tail, so you'll taste the whole fish today." - Head to Tail Whole Salmon The first fish dish on the Flay/Valladolid side needed a little less sweet, a little more heat. But the blend of fish and fruit surprisingly works. But the salmon is front and center in all of their dishes, and earthy homey flavors prevail over the lack of aesthetics. The team of Morimoto & Zimmern have taken the panel on a whirlwind journey through their shared vision and technique. We truly had the best of both worlds working. Two teams of chefs, two great collaborations, but alas, they can only be one winner. Whose cuisine reigns supreme? The verdict...
... 51-51 in favor of Iron Chef Bobby Flay & Chef Marcela Valladolid. The Chairman noted that it was a very narrow margin, with the heavily-favored team of Morimoto & Zimmern upset on taste and originality. Flay said the victory came from a different range. Who are we to argue. Until next battle, we bid you good eating. To see this episode in its entirety, go to www.foodnetwork.com/ica. |
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