vs. Stein: Battle Mussel
Chef Todd Stein, a chef who works out of the Chicago
kitchen of Cibo Matto in theWit Hotel. When he was a 5th
grader, he worked at a local restaurant as an intern,
eventually cooking in restaurants in Cleveland, Las
Vegas, and Minneapolis. Today, he heads to the Big Apple
to take on the Big Apple's own, Iron Chef Bobby Flay.
Prepare for battle.
The Crib Sheet:
Renee Forsberg & Christine Sanchez, sous-chefs
Russell "Rusty" Kook & Joe Cecchini, sous-chefs
The Theme Ingredient: A pair of
mussel varieties - blue Mediterranean and New Zealand green-lipped.
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 their 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 Mussel is ON in Kitchen
Stadium! Among the mussels are wild mussels from Maine, Prince Edward
Island, and France. Mussels are used in cuisines all over the world.
Pubs feature them steamed. Paellas and fisherman's stews are common as
well. They act as a sponge to the flavors around them. The green-lipped
variety have a subtle acidity and sweetness.
- TV host Julie Chen ("The Talk" and "Big Brother")
- Cooking Channel host David Rocco ("David Rocco's Dolce Vita")
- Culinary author Laura Calder ("French Food at Home")
"Five seconds... three... two... one... "
And Battle Radish is history. Put it down and walk away.
TASTING & JUDGMENT
"I think mussels are one of those things that get glossed over in restaurants,
but they're one of those great ingredients that need to be used more."
- Chilled Mussel Salad
- Roasted Prawns & Mussels
- Steamed Mussels with Chorizo
- Smoked Mussels & Lobster
- Grilled Swordfish & Roasted Mussels
"As soon as the mussels are steamed open, they're ready."
- Crispy Mussels in Green Chile Sauce
- Mussels & Grits
- Mussel Cioppino
- Linguini and Mussels
- Red Curry Coconut Mussels
Timing was an important factor in the
prep of both kitchens' mussel dishes. But who timed it perfectly? Whose
cuisine reigns supreme?
By a hair margin of one, the verdict...
... 49-48 in favor of
Iron Chef Bobby Flay. The original Iron Chef America,
though bested in plating design, more than made up for
it with originality.
Until next battle, we bid
you good eating.
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