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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 FACT FILE: Host ("The Chairman"): Mark Dacascos Iron Chefs: Mario Batali, Cat Cora, Bobby Flay, Masaharu Morimoto, Michael Symon Culinary Commentator: Alton Brown Kitchen Reporter: Kevin Brauch Creator: Keiichi Tanaka (based upon "Ryori no Tetsujin/Iron Chef") EP: Eytan Keller, Stephen Kroopnick, Stu Schreiberg Origin: Kitchen Stadium America, Food Network Studios, New York City Packager: Triage Entertainment and Fuji TV for Food Network Airs: Sundays at 10p ET on Food Network Website: foodnetwork.com/ironchef  |
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Flay vs.
Kinch: Battle Cabbage The challenger: Chef David Kinch, a graduate of Johnson & Wales University in Rhode Island. From there, he went on to cook in kitchens in Spain, France, Germany, Japan, and New York. Today, he uses the local fruits and vegetables in his kitchen at Manresa in Los Gatos, CA. Today, he challenges the leader of the Iron Chefs, Bobby Flay.... Gentlemen.... Prepare for battle. The Crib Sheet:
The Theme Ingredient:
Red, green, Savoy, Napa, bok choy and other varieties of
cabbage. And the battle of the brassicas is on! Both chefs start with slow-cooking items before going to the cabbage. Kinch is working on sautéing some pears and onion. Challenger also have a sea bream out, while Tara is splitting South Carolina peaches. And Flay's lobster tails... cutting. Flay has blanched Savoy cabbages, blended mushrooms with olive oil, brought out salt cod, and made red and green oils. Kinch is vacuum-sealing herbs, cabbage & pears, mixing dashi with soy sauce, and frying chestnuts. Tonight's Judges: Flay is mincing his lobster for a tamale, while Kinch is doing some wrapping and stuffing with the leaves of the Savoy. Kinch is taking the core out of Brussels sprouts for a later application. Flay is making a vinaigrette with vinegar, bacon fat, and almond oil. "Thirty minutes to go." A lot of blanching done on both sides. The Iron Chef is using Savoy cabbages to wrap the tamales. Both sides are also working a whole lot of cabbages including red, green, bok choy, and Brussels sprouts. The tamales are steaming while Flay is making a red cabbage relish and a spicy soy vinaigrette. Kinch's sea bream is sliced and marinated in olive oil. The blanched Savoy leaves are ready for their next application. Flay is also mixing miso and "a national brand cola product". Barbecue sauce? In another pot is a simmered bok choy. Kinch gets a red cabbage puree in an ice bath. Flay is chopping beef tenderloin, while Kinch is grinding his own mire poix and preparing his geoduck clam. The mince goes down on the blanched Savoy leaves from earlier. Kinch is using lecithin to make a foam of some sort, while Flay adds broth to a roasted-cabbage number. With 15 left to go, Flay has to pair brandade, beef tenderloin, and lobster roll with roasted cabbage, Brussels sprouts, and bok choy. Kinch is finishing his farro, Savoy stacks, sea bream, and that purple goozy looking ... thing. IC is countering with sautéed mushrooms, soy-cola marinated beef tenderloin, and deep fried sprouts. Challenger has cooked Geoduck clam, cabbage napoleons, and red cabbage quenelles. Flay has plated his tamale mixture, while Kinch is making another quenelle for the red cabbage number. Flay is slicing corned beef to sear, while Kinch is looking to score that 5 for presentation. Flay is making an homage to kimchi, while Kinch has only about four minutes to plate three more plates. Flay also has two meats on two cabbages and a third on peaches. Kinch plates his napoleons and his farro. Flay is plating bok choy with sautéed mushrooms, tamale, grilled peach with Brussels sprouts, corned beef and cabbage, and brisket with kimchi. "One minute to go." Kinch has caught up in great fashion with geoduck salad, two quenelles with the red cabbage puree, cabbage napoleon, cabbage with farro, and a "dirt dish" with cabbage leaves, stems, and chicory. Now to the finishing touches. Flay needs chives, and he needs them yesterday... "Five seconds... three... two... one..." And put it down, walk away. Battle Cabbage... Done. Judgment (Flay): "Cabbage could be a challenging ingredient, utilizing the pungency of the cabbage when we thought we should, and also shutting down the pungency of the cabbage when we thought we should." - Lobster Tamale Judgment (Kinch): "Cabbage has a connotation of a very peasant ingredient, but I also think it can be very noble. It has great earthy flavors and is also very versatile." - Borscht with Pear Sauerkraut But whose cuisine reigns supreme? The verdict...
... 52-42 in favor of
Challenger David Kinch. Not only did he not crash Earth
in a smoldering pile of shame, but he swept it three
ways. To see this episode in its entirety, go to www.foodnetwork.com/ironchef. |
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