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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

Host ("The Chairman") Mark Dacascos
Iron Chefs Cat Cora
Bobby Flay
Jose Garces
Masaharu Morimoto
Michael Symon
Culinary Commentator Alton Brown
Floor Reporter Kevin Brauch
Creator Keiichi Tanaka (based upon "Ryori no Tetsujin/Iron Chef")
EP Eytan Keller
Stephen Kroopnick
Stu Schreiberg
Packager Triage Entertainment & Fuji TV for Food Network
Origins Kitchen Stadium America, Food Network Studios New York
Web foodnetwork.com/ica
Airs 10p Sun, Food
Available In High-Definition Where AvailableStreaming Online

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Symon vs. Brown: Battle Wahoo
June 27

The Challenger: 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
Modern American/Japanese/French COOKING STYLE Mediterranean

The Theme Ingredient: Fresh wahoo fish

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 yet.

"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.

Tonight's Judges
- 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 rinds.

"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?

Taste 24 19
Plating 11 10
Originality 11 9

... 46-38 in favor of Iron Chef Michael Symon. Symon crushed the challenger in all three categories, giving the judges a reason to shout... wahoo.

Until next battle, we bid you good eating.

To see this episode in its entirety, go to www.foodnetwork.com/ica.