vs. Brown: Battle Wahoo
Chef Ed Brown, who hails from the Big Apple. Graduating
from the Culinary Institute of America, he currently has
16 stars from the New York Times from his many eateries
in the area. Can he earn a W in Kitchen Stadium America
against our own rock star, Iron Chef Mike Symon.
Gentlemen... Prepare for battle.
The Crib Sheet:
Lisa Giffen & Yuhi Fujinaga, sous-chefs
Johnathon Sawyer & Derek Clayton, sous-chefs
The Theme Ingredient: Fresh wahoo
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 wins.
The 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 Acanthocybium solanderi is on
and crackin'! Wahoo is the largest member of the mackerel family. Unlike
the mackerel, they're more on the milder side in flavor with their
lighter flesh and sweeter meat. Native to the Hawaiian island of Oahu,
It's often compared to the albacore.
And heads are rolling on Brown's side.
And on Symon's kitchen as well. Yuhi is working on a quick cure to the
challenger's fish, while Jonathan is taking a choke out of artichoke.
We're looking at a smoke, it seems. Lisa is working on heart of palm,
while the cure is coming out. Why is he washing the fish? Symon is
rubbing his fish with cinnamon & chipotle. He's looking at some "crispy
fish ribs." Meanwhile Yuhi is marinating shallots and infusing their
flavor into what looks like a fish confit. Jonathon's got a saffron mayo
going. And no one has reached for other proteins in the battle as of
"Fifteen minutes have elapsed."
Over the break, Symon married artichokes & truffles, blanched mint, and
roasted spices. Brown is working bacon & onions, a brown & white miso,
and a ginger concoction.
- Food reporter and master sommelier Alpana Singh ("Check, Please")
- Culinary editor Andrew Knowlton (Bon Apetit)
- Sustainable food expert Anya Fernald
Back to Symon's fish, he's dredging the
spiced ribs and now putting them into some hot oil. We're looking at
smoked fish, fried fish, sliced fish, confitted fish, poached fish, and
osso buco fish.
"Thirty minutes have elapsed."
Three minutes later, Symon has removed his ribs and they're now standing
by, he's creamed corn, and he's Frenched bread. Brown has taken wahoo
confit off the heat, has vacuum-sealed wahoo and miso, and chopped
porcini mushrooms. And we have a geoduck, which has to be blanched and
peeled before doing anything with it. Symon is working on a wahoo
papillote, which is basically steaming the fish in a paper wrapping
using its own juices as stock. And it looks like we're going to have a
sashimi with bacon on Brown's side. Iron Chef's countering with pork
"Twenty minutes to go." Symon is plating
his corn and poblano purees with his fish, while Brown is plating his
crudo fish with hearts of palm salad.
"Fifteen minutes to go."
Garnishes up front on Iron Chef's side. Brown has wahoo escabeche and a
mushroom dashi broth, while Symon has plated marinated wahoo while
chopping red jalapenos. Symon has topped his osso bucco with oysters,
while Jonathon's working on a citrusy vinaigrette. We also have crispy
ribs with yogurt sauce. Miso fish going down on Brown's side.
"Three minutes to go." Yuhi is shaving
bonito into another dashi, while Symon gets a French bread on a plate
with the osso bucco. Brown has the carpaccio, escabeche, romanesque,
confit, and the wrapped number. "One minute to go." Symon has a
papillote, osso bucco, crispy ribs, smoked wahoo, and the marinated
crudo. It's all in the details now as we count it down. Clock lady, go!
"Five seconds... Three ... two... one...
" And that's going to do it for Battle Wahoo.
Judgment (Brown): "I thought we would
just show the versatility of this fish. It's not a giant flavor, has some fat,
and we'll show the versatility by doing it in different preparation."
- Wahoo Carpaccio with Geoduck
- Wahoo Escabeche
- Confit of Wahoo
- Miso Wahoo
- Wahoo Wrapped in Pancetta Pepato
Judgment (Symon): "The beautiful fish
of itself. In respect for the fish, I tried to use every single bit of it."
- Marinated Wahoo
- Hot Smoked Wahoo
- Crispy Wahoo Ribs
- Wahoo en Papillote
- Wahoo Osso Buco
A very versatile dish, as both chefs showed what
it can do. The judges have tasted, and now it's time to see who reeled in the
catch of the day and who sprung a leak. Whose
cuisine reigns supreme?
... 46-38 in favor of
Iron Chef Michael Symon. Symon crushed the challenger in
all three categories, giving the judges a reason to
Until next battle, we bid
you good eating.
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