Iron Chef Brooklyn

Battle Breakfast

2010-03-22T10:04:00.001-07:00

Jamie and Alessandro, the winners of Battle Cheese, played Sherri and Becky, the winners of Battle Beef, in Battle Breakfast on Saturday March 20. Here are the results:

Becky and Sherri Dish #1: Hawaiian-style ebelskivers made with macadamia nuts, filled with mango-banana butter, and topped with toasted coconut and homemade coconut syrup

Served with Kona coffee and orange juice

Becky started off the day with an islandy take on Swedish round pancakes, called ebelskivers, which have recently come into fashion in New York. Judge Mary Beth declared that they reminded her of Thai coconut pancakes, and Danielle bemoaned the fact that some of hers had been singed.

Becky and Sherri Dish #2: "The Full Monty" Irish-Breakfast Bread Pudding Casserole

Becky's ode to Irish breakfast was filled with fried potatoes, roasted tomatoes, bangers, and bacon. Rich and creamy, judge Sam said "I can't finish this now, but I'm setting it aside for later."

Becky and Sherri Dish #3: Chinese Dim Sum: Pork and chive dumplings, bacon-wrapped shrimp, and duck eggs rolls

Served with Milk Tea with "sago" bubbles

Sherri's ode to dim sum, the Chinese breakfast served on carts around Asia, was well received.
"Fried things are good," declared one judge.

Becky and Sherri Dish #4: Québecois Maple Tart served with a candied bacon tuile and Pancake Batter-flavored ice cream

Served with a maple-apple champagne cocktail

Judges liked the smooth texture of the homemade ice cream, though some questioned if it tasted more like vanilla than "pancake batter." The tart was less sweet than expected in a dessert, leading several judges to question why it was so savory.

Jamie and Alessandro, Dish #1:

Pumpkin muffins with cream
Served with a choice of cappuccino or Moroccan mint tea

Jamie's pumpkin muffin was a throw-back to his childhood. His mother would bake these muffins, and serve them with cream instead of butter. ("I really enjoy pouring cream into the muffins," said one judge. "I'd like to just pour it into my mouth," said another.) The judges loved the muffin's moist texture and the flavor ("There's so much butter in this, it's almost a travesty to call it a muffin"), but debated the addition of pumpkin seeds. They also loved the accompanying drinks, and the showstopping disposable serving ware.

Jamie and Alessandro Dish #2:

Yogurt-honey parfait with toasted almonds
Served with papaya topped with mint pesto

Jamie explained that he never liked the taste of papaya—until he tasted it with lime. Many judges agreed that the combination was lovely. "Papaya usually has a slightly vomity after-taste," explained Judge Mary Beth, "but not with the lime." Other judges disliked felt the papaya didn't pair well with the yogurt. "I'm German," explained Judge Grimm "I wanna be able to mix everything up in a bowl."

Jamie and Alessandro Dish #3:

Open-face egg sandwich with candied bacon, dill, and roasted asparagus
Served with a Venetian Bellini

Alessandro had worked at Harry's Bar in Venice, the home of the bellini, so it was no surprise that it was made just right. The egg sandwich was also a hit with many judges, though a few wished for salt or cheese.

Jamie and Alessandro Dish #4:

Cereal-studded crêpe topped with
homemade toblerone ice cream and salted caramel

Judges were torn on whether the cereal's added crunch was a bonus or a bust, as they were with the texture of the cereal (some called the Toblerone bits too crunchy) and the caramel sauce, which firmed up when it was poured over the ice cream. "It's like Magic Shell!" declared judge Mary Beth, comparing it to the childhood sundae topping.

Congratulations to Jamie and Alessandro—the winners of this round!

Battle Cheese

2010-02-20T15:50:00.001-08:00

For Battle Cheese, Iron Chef returned to Brooklyn—with two new teams! Danielle and Mary Beth battled Alessandro and Jamie, neither of whom had even seen a game before. Would ignorance be bliss? Read on to find out.

Danielle and Mary Beth
Team 1, Dish #1: Wisconsin Beer-and-Cheese Soup with Spicy Cheese Straws

This velvety cheddar soup was topped with crumbled bacon and served with cheese twists that packed some heat.

"The twist tastes like a Cheeze-It at first!" said judge Dave. "And then the pepper kicks in."

Team 1, Dish #2: Watercress, Hazelnut, Grapefruit salad served with a Parmesan Tuile

This refreshing salad course was meant to contrast the heaviness of the other courses.

"The nuts bring out the nuttiness of the Parmesan," said judge Sherri, while others wondered if the dish was cheesey-enough for the cheese to be the star.

Team 1, Dish #3: Pimento-Cheese Sliders with Honey-Bacon Slaw

Who doesn't love a cheeseburger? Team 1 served a playful take on the classic with a creamy pimento cheese spread beneath a cheese-studded burger and a fresh slaw.

Team 1, Dish #4: Mexican Chocolate Cheesecake with Tequila-Cinnamon Whipped Cream

As the oohs turned to aahs (and ouches), it was immediately clear that this was the star of Team 1's day. A shockingly spicy dessert, the heat was balanced by the cooling whipped cream. Judges raved about every aspect—the crust, the creamy and dense filling, the whollop of aggressive heat, and the tasty whipped cream accompaniment.

Mary Beth and Danielle smile for the camera, glad that their cooking was finished, at least for the day.

Jamie and Alessandro
Team 2, Dish #1: Burrata Panzanella with Pesto

This richly flavorful Tuscan bread salad featured crusty bread soaked in tomato water and olive oil, served with fresh burrata cheese (described as a soft mozzarella) and a homemade Parmesan-basil pesto. Judges loves that the bread retained its crunch, and that the pesto tasted even cheesier on its own.

Team 2, Dish #2: Three Cheese Risotto

The decadent risotto was topped with taleggio, Parmesan, and panna cheese, and flavored with red wine and radicchio. Judges adored the complexity and richness, but debated if it was a touch too al dente, or if their palates had been tainted by bad American risottos.

Team 2, Dish #3: Steak with Gorgonzola Sauce and Blood Orange Salad

The salad that accompanied this dish was an interesting mix of blood orange segments, black olives, red onions, and greens—a refreshing palate cleanser after six dishes of cheese. But it was the tenderloin that was unforgettable. Sliced thin and served medium, the beef was tender, and the smooth, creamy sauce offered just enough blue cheese tang.

Team 2, Dish #4: Whisky-Mascarpone Cream with Hazelnuts and a Nutella Crust

A decadent end to a rich meal. Judges loved the flavor, the texture... everything about it.

So would Jamie and Alessandro be able to win on their first visit?

The answer was yes! The newcomers were victorious. Congratulations Jamie and Alessandro on a job well done! They return next month to try their hand in Battle Breakfast. Stay tuned....

Green Goddess

2010-01-09T09:08:00.000-08:00

Becky's Thai beef salad was a hit at battle beef, and not just because it was the one veggie-laden course of the day. The fresh, bright flavors of the dressing are a knockout.

Thai Beef Salad

½ lb filet mignon
4 cups torn lettuce leaves (you can use a spring mix, but avoid bitter greens)
1 cup chopped mint leaves
1 cup chopped cilantro
1 chopped red onion
½ of chopped jicama
1 large tomato, chopped
2 teaspoons of a fresh minced hot chili or red pepper flakes
6 tablespoons of Thai salad dressing (see below for recipe)
One package of Thai glass noodles

Follow the instructions on the noodles package to cook noodles. Once they are cooked, put them in a bath of cool water to chill. Season the beef with salt and pepper and grill to rare (an outside grill is best but a grill pan will work as well). While the beef is grilling, combine the lettuce, mint, cilantro, onion, jicama, tomato and chili (or pepper flakes) in a large bowl. When the beef is rare, take it off the grill and let it rest for 5 minutes. Then slice it into 1/8” thick slices.

To assemble the salad, dress the lettuce mixture with the Thai salad dressing. Put a small helping of the noodles on each plate as the bottom layer, then add a handful of salad and place 2 –to 3 slices of beef on top. Garnish with additional mint and cilantro if desired. Serve immediately. Makes 6 small appetizer-size servings.

Thai salad dressing (makes enough for the salad recipe above)

½ cup freshly squeezed lime juice
¼ cup Thai fish sauce
2 tablespoons sugar
2 tablespoons thin-sliced tender center of a lemongrass stalk

In a bowl, mix ingredients together until the sugar has dissolved.

Battle Beef

2010-01-03T05:49:00.001-08:00

The first battle of 2010 was in a new venue—Boston! The snow came down and temperature dropped, but the new crew of Boston-based judges figured the whole thing out pretty quickly and the contestants luxuriated in the perks of playing in a suburban kitchen. Team 1 was Brian and Chris; Team 2 were their wives, Sherri and Becky. So, on January 2, 2010, it was boys against girls in Boston... here are the results.

Team 1, Dish #1: Cow Jumped Over the Moon

An ode to the boys' years in Pennsylvania, Chris cooked homemade beef scrapple, a Pennsylvania Dutch treat, and cut it into cow shapes. It had a crunchy exterior and a smooth, livery inside. His "moon"? Scrambled eggs. The judges weren't sure what to make of the "scrabble" since some had never had it before—"It's pâté-like," one said. "That's what I like about it!" countered another. In the first of the beer pairings, they served a breakfast-y Peak Organic Espresso Amber Ale.

Dish #2: Marrow with Brioche Toast and Fig Jam

The marrow bones were roasted, then sprinkled with sea salt. The brioche was toasted, and the not-too-sweet fig jam, a mix of mission figs, caramelized onions, and balsamic vinegar, was a homemade hit. "I would eat this jam on anything," Judge Sam declared. The beer pairing: Unibroue's Trader Joe's 2009 Vintage Ale. "You know what I don't like?" said Judge Reuven, "The beer pairing. It's too Christmasy."

Dish #3: South-of-the-Border Chipotle Sliders with Sweet Potato Fries

Topped with queso fresco, cilantro, and red onion, these burgers had a flavor all their own, with chipotle chillies mixed into the meat. "The spices are dancing on my tongue," declared Judge Austin. The beer pairing: Mexican Sol served with a wedge of lime.

Team 1, Dish #4: Beef Sundae

A creative visual play on a dessert sundae, this dish was actually made up of steamed white rice topped with Korean bulgogi-style beef, scallions, sesame seeds, and a roasted cherry tomato. With heat and flavor, the dish was a crowd pleaser. The beer pairing: Korean brew Hite.

Team 2, Dish #1: Jamaican Beef patties with scotch bonnet sauce

These empanada-shaped treats were served with proper Caribbean hot sauce. The judges said "Water, please!" And then the cooks remembered they had brought Jamaican ginger beer to cool the fiery heat. Oops. But the judges were glad to have it, even though it came late.

Dish #2: Thai beef salad

A refreshing treat after five courses of serious beef, this salad was served over glass noodles and laced with mint and cilantro. The filet mignon was sliced thin, and the dressing was a tangy mixture of Thai-style fish sauce and lime juice. The result: a real hit.

Dish #3: Texas-style Barbecue Brisket with garlicky Texas toast and homemade barbecue sauce

Another hearty beef dish, this one didn't benefit from the lengthy cooking time it usually gets, but made up for it was a tasty sauce. The beef was served "wet" —which means fatty in barbecue speak. "It's repulsive how much I like fat," declared Judge Reuven.

Dish #4: Chinese orange beef lollipops

Served on popsicle sticks stuck in clementines, these fried chunks of beef were arranged with grilled orange slices. On the side, Becky served a tart and tasty hoisin-orange sauce, and a fortune cookie for good luck in the new year.

So who won this first game of 2010? The girls! It was a close one, once again. (This time, there was also a little bitterness "I've lost three times! I'm taking my legos and my transformers and I'm going home—I'm not playing again."

Next month, it's back to Brooklyn for Battle Breakfast!

A Tart Treat

2009-11-24T12:47:00.000-08:00

On this week especially, it seems appropriate to share another recipe from Battle Thanksgiving.

And, no, in case you were wondering, the picture doesn't do it justice.

First of all, the whipped cream is covering up the pie itself, so you can't see the beautiful garnet color of the cranberries. Second, there's a Dalek in the image, which seems quite unnecessary. Third, you can't taste what the quince does for the dessert, which is quite a lot and hard to imagine if you are unfamiliar with the particular flavor of quince, as many judges were before the battle.

Here, Cybele's much beloved pie.

Cranberry-quince pie with Grand Marnier whipped cream

3 large quinces, peeled, cored and chopped (approx the size of the cranberries)

1 cup fresh cranberries

2 cups good quality apple juice

½ cup sugar

¼ cup good quality honey

1 large lemon (zest and juice)

¼ teaspoon ground cloves

1 cinnamon stick, plus ½ teaspoon ground cinnamon

A few pats of butter for top of pie

Note: you can use a store bought crust or roll your own.

1 container whipping cream

¼ to ½ cup Grand Marnier (Calvados or apple brandy would work too)

Preheat oven to 400 degrees and plan to use the middle shelf. In a heavy-bottomed saucepan or pot (with lid), combine the quinces, apple juice, cinnamon stick and cloves. Bring mixture to a boil then let simmer for 20 minutes, covered. Add the cranberries and simmer for another 10 min (you don’t want to let these get too soft that they completely fall apart and turn into mush). Meanwhile, poke holes into the bottom of the crust with a fork and pre-bake for about ten minutes.

Pour almost all of the liquid out of the cranberry and quince pot (so that the fruit doesn’t steam in the oven but bakes; the mixture should be soft but not be runny). Add the sugar, honey, lemon zest and lemon juice and cinnamon. Add more sugar or spices to taste. (The quince is a little tart so you may want to add more sugar or honey.)

Pour mixture into pie shell, dollop the top with butter and bake for about 30-40 minutes, until the filling has set. Let cool for half an hour on the counter then another half an hour in the fridge.

When you’re about ready to serve the pie, whip the cream until it almost forms soft peaks. Add Grand Marnier and whip until it forms soft peaks. (Don’t make the whipped cream until you’re almost ready to serve the pie because the alcohol will fall out of the mixture if it sits too long.)

Serve the pie at room temperature.

Thanksgiving Stuffing Strata

2009-11-13T15:57:00.000-08:00

Here, the recipe for Becky's home-run: A Thanksgiving casserole based on the breakfast strata concept. Filled with turkey sausage and herbs, it's stuffing transformed. We served it with a tart cranberry gastrique—a tangy reduction of sherry vinegar and cranberry sauce that balanced the richness of the strata and added a bright shot of color to the plate.

Stuffing Strata
18 slices Italian white bread, crusts removed
1 lb. turkey sausage (made with cheese, parsley, sage, rosemary, and thyme)
2 shallots, minced
8 ounces provolone, sliced thick
4 ounces aged white cheddar, grated (about 1 1/2 cups)
1/4 cup chopped green onions
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
5 large eggs
2 cups whole milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
3 tablespoons butter, melted

Saute sausage and shallots until brown.

Line bottom of 13x9x2-inch glass baking dish with 1 layer of bread, cutting some slices to fit. Arrange half of sausage-and-onion mixture evenly over bread. Sprinkle half of cheddar and half of provolone over. Sprinkle with half of green onions, rosemary, thyme, and basil. Top with second layer of bread. Layer remaining sausage mix, cheese, green onions, and herbs atop bread.

Cut remaining bread into 1/4-inch cubes. Sprinkle over top.

Whisk eggs, milk, mustard, and salt in bowl. Season with pepper. Pour egg mixture over strata; press down on bread with spatula. Drizzle melted butter over strata. Cover and refrigerate overnight.

Preheat oven to 350°F. Uncover strata and let stand at room temperature 30 minutes. Bake until center is set, about 1 hour. Remove from oven. Preheat broiler. Place strata under broiler until top is golden, about 30 seconds. Cut into eight large squares and serve.

Cranberry Gastrique
3/4 cup red-wine or sherry vinegar
3 tablespoons cranberry sauce
1/4 teaspoon salt

In a small saucepan simmer vinegar until reduced to about 2 tablespoons, about 3 minutes. Whisk in preserves and salt, whisking until smooth.

Serve warm (or at room temperature). Use the gastrique as more of a garnish than a sauce, as the flavor is strong.

Battle Thanksgiving

2009-11-08T09:35:00.000-08:00

Battle Thanksgiving

Cybele and Dave Dish #1: Sweet Potato and Apple Cider Risotto, served with spiced cider

The day started off with a bowl of warm risotto. The flavor combination was a hit, but the textures had the judges stumped.

Cybele and Dave Dish #2: Chestnut Ravioli with Béchamel and Parmesan

Judges loved the combination of spicy and sweet but the white-on-white look caused Lambeth, a new judge, to declare "This looks like a ghost—with splotches!"

Cybele and Dave Dish #3: Braised Turkey Legs with Creamy Mashed Potatoes and Gravy

Dave's turkey was juicier than most you'll find on Thanksgiving day, and his spicy gravy packed a surprising amount of heat. Judge Chris declared the sauce a hit: "Like napalm, it sticks to you as it burns. I couldn't stop eating it!" Fortunately, extra gravy was served on the side.

Cybele and Dave Dish #4: Cranberry-Quince Tartlette with Grand Marnier Cream.

As Chris said, "That's a tart tartlette." This dessert was the highlight of their presentation—a sweet and tangy dessert. Judges loved the gorgeous garnet color, the clever use of cranberries as an ingredient, and the fact that the dessert was sophisticated rather than cloyingly sweet. All around, it was decided that quince should be a part of everyone's Thanksgiving.

Sherri and Becky Dish #1: Stuffing Strata with Cranberry Gastrique

Becky's ode to stuffing was a giant hit—the best dish of the day according to many judges. The rich strata was filled with turkey sausage (made to order by a Park Slope butcher, with sage, rosemary, and thyme) and several cheeses. The one complaint? The large portion size was daunting to judges, who by then were on their fifth dish. But it was a true compliment that several set theirs aside to finish later.

Sherri and Becky Dish #2: Harlem-style Chicken-Fried Turkey and Pumpkin Waffles with Pecan Butter, served with a bottle of pumpkin ale

Sherri's take on this New York classic was topped with crispy fried turkey thighs, ordered specially from DiPaolo Farm. The waffles lost some of their crispness (one judge called them "droopy") as they waited to be served, but the buttermilk-marinated turkey seasoned with cayenne packed a great crunch and a lot of heat. Beth said: "Sylvia would be proud."

Sherri and Becky Dish #3: Yam-Maple-Whisky Soufflé with Crème Fraîche and Bacon

These eggy soufflés were made all the richer by their garnish of crunchy bacon and crème fraîche. Some judges wanted to know "Where's the sweet potato?," which several thought was dominated by the maple. The aroma of maple and bacon, on the other hand, was a winner.

Sherri and Becky Dish #4: Cranberry and Pumpkin French Macaroons, served with a cranberry champagne cocktail

The pumpkin sandwich cookie was filled with a pumpkin-nutmeg butter cream, and the cranberry one was filled with cranberry jelly and vanilla butter cream. Judges raved about the crisp exterior and the soft interior of the cookies. "How did this happen in an hour?" wondered Sachiko, though several judges declared the portions too big and the sugar coma imminent.

I know, a gratuitous baby picture. But you can't deny that Casey Joshua, our littlest judge, is a cutie. He stuck to his own yams, though.

And, in the end, Casey would be proud—his mom, Becky, and her partner Sherri won again! Now, they move on to Battle Beef...

Battle Chicken: Season 2, episode 1

2009-09-27T16:36:00.001-07:00

On Saturday, Sept. 26, Iron Chef Brooklyn returned from summer hiatus. It was a long but wonderful day, with a great showing by both teams. Here are the results!

Dave and Cybele, Dish #1:
Chicken Sausage dumplings

Battle Chicken began with a bang—cripsy fried dumplings! These tasty little morsels were crunchy, and full of chicken and cilantro.

Dave and Cybele, Dish #2:
Chicken Parmesan Balls

Dave returns after the Iron Chef summer hiatus with a bang. The "king of balls" presented a deconstructed chicken parmesan. This ball of ground chicken was filled with mozzarella, fried until crispy, and served with super-garlicky garlic bread, a house-made tomato sauce, and a fresh basil leaf. I must admit, he had me at fried and cheesy...

Dave and Cybele, Dish #3:
Chicken Enchiladas with Guacamole

Cybele hit it out of the park with this rich dish, chicken enchiladas topped with tomatillo sauce and filled with pulled chicken and roasted poblano peppers.

Dave and Cybele, Dish #4:
The Sloppy Jose

This sandwich was filled with grilled chicken marinated in cilantro sauce, lettuce, tomato, poached onions, and "special sauce." It was sandwiched between two tostones (fried plantains) and served on a banana leaf with an olive-topped toothpick speared through it.

Olga and Boris, Dish #1:
Chicken Soup with Pierogi

This light chicken broth was studded with thick carrots and celery, and topped with a generous amount of fragrant dill. But the real show stopper was the pierogi. Made from Boris' mother's recipe, it was filled with chicken, boiled egg, and sauteed onions and was tasty as can be.

Olga and Boris, Dish #2:
Chicken schnitzel with avocado salad

Boris shows his chicken-cooking skills with this juicy, tender chicken breast. It was served with an avocado and egg salad—yet another clever inclusion of chicken eggs into a dish.

Olga and Boris, Dish #3:
Chicken stroganoff with rice

Olga and Boris took this cafeteria classic to new heights with a subtle sour cream and onion sauce.

Olga and Boris, Dish #4:
Hawaiian Chicken

The final dish of the day was, appropriately, the sweetest of all. A teriyaki-marinated chicken breast is served topped with bright, sweet pineapple.

In the end, Battle Chicken involved two totally different meals, with different global perspectives and flavors.

Once again, Dave and Cybele reigned supreme. Stay tuned for the November game, when they play Sherri and Becky in Battle Thanksgiving.

As you can see, little Casey is already getting excited about watching his Mom's return from maternity leave....

Battle Onion

2009-05-31T19:27:00.000-07:00

On May 31, two teams competed in Iron Chef Brooklyn. Dave and Sachiko, the champions of Battle Egg, challenged David and Carol in Battle Onion. It was the last game before the summer hiatus, and Dave and Sachiko went first.

Dave and Sachiko, Dish #1: Panko-crusted pork, seaweed, and scallion negimaki with tonkatsu sauce

The judges loved the crunch of the perfectly fried coating, and were impressed by how tightly, almost professionally they were rolled. Some didn't appreciate the heat of the Japanese tonkatsu sauce, but everyone gave the dish high marks for the shiso-leaf presentation.

Dave and Sachiko, Dish #2: Leek and brie soup

This warm, creamy soup had a comforting richness and a thick, smooth texture, and the crispy fried leeks on top were a welcome addition. The one inconsistent misstep: Some bowls had a little too much salt, while others appeared well seasoned.

Dave and Sachiko, Dish #3: Prosciutto-wrapped stuffed onion with tomato sauce

Judges' comments diverged on this Italian-style dish. Some loved the mushroom-prosciutto-breadcrumb stuffing, relished the crispy pork wrapping, and adored the tomato-basil sauce; others felt it reminded them of a stuffed artichoke at a suburban cocktail party. Everyone questioned whether the recipe would be much improved with a sweeter onion, such as a Maui or Vidalia.

Dave and Sachiko, Dish #4: Pumpkin-onion muffin crusted with toasted pumpkin seeds and topped with maple-marscarpone cream

These muffins were warm from the oven, and so the marscarpone quickly melted over the sides on a sweet puddle. Finely diced onions kept the middles moist, and judges called out for more maple-marscarpone until Sachiko brought out the bowl.

Bonus: Dave announced later on that they were sugar-free and actually quite healthy. Who knew that onions were the answer to the perfect low-cal morning baked good?

David and Carol, Dish #1: Mediterranean red onion-red pepper paste pizza served with homemade hummus and micro greens. Presented on a placemat made from The Onion newspaper

While judges loved the nutty, impressive hummus, they wondered if it worked on top of the pizza, and if the micro greens belonged on the plate at all. They also questioned the store-bought crust, though all nodded when David yelled from the kitchen "We only have two hours—we couldn't make crust." Yes, we've all been there in Iron Chef Brooklyn.

David and Carol, Dish #2: Vidalia onion stuffed with jalapeno-chive bechamel

The spicy cream-filled onion pleased some judges more than other with its potent kick. It did answer the question, "Is a stuffed onion better with a sweet Vidalia?" A little, most agreed, but not in a transforming way.

David and Carol, Dish #3: The Pearl Necklace (Steak with balsamic pearl onions and fried pearl onions)

Judges cried out for more salt for this steak house homage, and once Carol brought some out all agreed that the once-bland dish was much improved. The caramelized balsamic onions were impressively tender and sweet, but while the fried onions were perfect on the outside, their middles remained a bit raw.

David and Carol, Dish #4: Puff pastry filled with caramelized onions and ashta cream, and drizzled with agave syrup. Served with fresh raspberries and an Altoid

This delicate dessert stole more than one judges' heart, and inched the challengers a bit closer to victory. (It won one of the evenings' only perfect scores.) But would it be enough?

The answer? Unfortunately, no. With a slightly wider margin than usual, Dave and Sachiko were victorious once again.

Thanks to all for an amazing amount of thought and effort and creativity. And congratulations to the reigning champs! We are looking forward to Battle Chicken, against Boris and Olga, in September and to a break from the heat in the kitchen.

Empanada recipe (i.e. The Secret to their Success)

2009-04-27T11:17:00.000-07:00

So, it turns out that the key to Dave's fabulous empanadas from battle egg is that he buys the dough already made! Who knew? Here's the recipe, below.

Cilantro-infused egg, chorizo, and cheese empanadas:

The shells are round, come in large and small sizes, and are sold by a couple of brands - Goya being the main one. They come 10 shells to a package, and they're easy to find—just check the freezer aisle of a non-yuppie supermarket.

This recipe makes enough filling for 20 shells.

1 package of frozen empanada shells
2 large chorizo sausages (approx 1/2 lb. total by weight)
a few tablespoons chopped onion
a few teaspoons minced garlic
5 large eggs
a bunch of cilantro
a few tablespoons olive oil
a few tablespoons milk
1/4 lb. grated montalban cheese (similar to manchego, but made of a mix of cow, sheep, and goat milk)

Preheat the oven to 375 degrees.

To make the filling, remove the chorizos from their casings and brown the meat with onion and garlic. Once cooked, set aside.

For the eggs, make a cilantro infusion by blending cilantro, olive oil, and milk. Whip the infusion into 5 eggs, then scramble the infused eggs. When just about done, add back the chorizo and then about 2/3 of the grated cheese.

Once the meat, eggs, and cheese mix is done, remove from the heat and let it cool a bit. Your filling should be completely cooked.

Keep the shells frozen until about 20-30 minutes before use. They're easier to use when still a bit stiff. Defrost them (still in the package) in a bowl of water until they're soft enough to bend from moderate pressure. Then, roll each shell with a rolling pin to thin them a bit - not too much.

Add a couple tablespoons of the egg mixture and a little more grated cheese, fold, and seal the edge with a fork. They're easy to form unless you over stuff them. After the first couple you'll be able to arrive at the proper amount of filling for your size shell. Place the formed empanadas on parchment paper while forming the remaining shells.

Spray your baking sheet or use parchment paper to prevent sticking. Bake at 375 for 20 minutes or so until golden. Paint the shells with an egg wash for more color—once when first put into the oven, and once more about half way through. (To fry, like we did in Battle Egg, fry for about 2 minutes a side. Since the fillings are cooked, all you're really doing is browning the shell.)

Serve with pico de gallo and avocado crema—the recipes are below.

For the pico de gallo:
2 vine tomatoes, diced
1 red onion, diced
1 jalapeno, chopped
a teaspoon of garlic, crushed
a bunch of cilantro, minced
the juice of half a lime

Mix together all ingredients and season with salt and pepper.

For the avocado crema:
One ripe avocado, mashed until smooth
1/4 cup of fat-free milk
1/4 cup sour cream

Stir together all ingredients, then season with salt and pepper to taste. Note: Since the pico was spicy, we kept the crema very mild and cool.

College students do it, too.

2009-04-23T12:00:00.000-07:00

Beth brought to our attention this article on Harvard's alumni magazine about a campus Iron Chef competition. These Harvard kids have clearly outclassed us with their outfits: Maybe we should get ourselves some toques and matching aprons for Battle Onion! Also, cute team names are surely in order.

Battle Egg

2009-04-19T17:05:00.001-07:00

On April 19, two teams competed in Iron Chef Brooklyn. Dave, the champion of Battle Pork, along with his partner Sachiko, challenged Sam and Beth in Battle Egg. It was just after Easter, and the judges were intrigued to see which celebration of the egg would prevail. Dave and Sachiko went first.

Dave and Sachiko, Dish #1: Spicy Egg Salad with Homemade Mango Chutney

This egg salad amuse was served on cracker topped with Canadian bacon. It packed a lot of heat. While the judges were intrigued by the complicated layering of flavors and the interplay of influences, many also cleaned their plate. Most judges would have dropped the ham, but both the egg salad and the chutney had nuts—walnuts and macadamias respectively—and that may have been the dish's saving grace.

Dave and Sachiko, Dish #2: Steak and Eggs

Here, steak was marinated in ponzu, ginger, and honey and seared, then topped with asparagus and green beans and a poached egg. "The meat is cooked perfectly," the judges agreed. Unfortunately, the eggs were overcooked—but the judges still gave them props for attempting such a difficult dish.

Dave and Sachiko, Dish #3: Chorizo and Egg Empanadas

These flawlessly fried empanadas were filled with cilantro-scrambled eggs, montalban cheese, and mild chorizo, then topped with pico de gallo and rich, cool avocado crema.

"Ooh—I can't believe I am eating green eggs and ham, and loving it!" said one judge. "These are amazing!" said another. And then they kept eating. "This is their best dish by far—so far."

Dave and Sachiko, Dish #4: Orange-Berry Sabayon

Orange supremes, raspberries, and blackberries were topped with a Grand Marnier sabayon and a sprig of mint.

"This is another ambitious dish," said one judge. "And it's so fluffy and boozy!" said another.

The judges felt like it got less boozy as they ate it—but then maybe that was just the booze talking.

Dave and Sachiko did well, but was it enough to win? Only time would tell.

Sam and Beth, Dish #1: Curried Stuffed Eggs

The deviled eggs were topped with cilantro and served on a bed of frisée and green apples.

"The apple frisée slaw helps cut the richness," explained a judge, as he downed the rich treat.

Sam and Beth, Dish #2: Egg Drop Soup with Five-Spice Wontons

The soup was delicate and laced with cilantro, and the wonton stips were a fried, crispy delight.

"I could eat these wontons all day," declared one judge. "But, then maybe I would be bored with the soup once they were gone."

Sam and Beth, Dish #3: Tortilla Española

This Spanish tortilla was topped with a homemade sriracha aioli and drizzled with even more sriracha.

"My mouth is on fire—in the best way."

Sam and Beth, Dish #4: Meringue-Sorbet Sandwiches Served in a Chocolate Easter Egg

This "original" dish was a "nice finish" and "so well done," that even those who "don't normally eat meringue, couldn't get enough."

It was a sweet end to an otherwise heavy meal of eight egg-celent courses.

So who won the egg-citing conclusion? It was a tie! Our first in Iron Chef Brooklyn.

And we determined, after much debate, that ties would, from this day forward, be determined by which team had the winning dish of the day. The answer? Dave and Sachiko won because the empanadas won the judges' hearts. (And who can blame them? You know you wish you could eat one right now.)

Now, they move on to play Dave and Carol in battle onion. Look for the results next month!

An ode to home cooking, from a surprising source

2009-04-14T13:39:00.000-07:00

Mark Bittman sounds off in The New York Times about the difference between home cooking and cooking on TV. Check it out!

Everyone Loves Banh Mi

2009-04-08T07:58:00.000-07:00

We've all loved Vietnamese sandwiches for a long time. (In Battle Pork, Jeff created his ode to the perfect sandwich—a classic, yet unforgettable, banh mi.) Now, according to The New York Times, and New York magazine the trend is official: The whole city hearts these tasty treats.

Battle Egg is Almost Here

2009-04-08T07:48:00.001-07:00

Danielle pointed out this posting on Racked.com this morning: The Bowery Whole Foods is out of ostrich and emu eggs. Strange coincidence? Or does this have something to do with our competitors preparing for Battle Egg? We will find out soon enough...

Cuban Sandwich Recipe

2009-04-07T05:09:00.000-07:00

Jeff kindly shared his secrets for what makes his Cuban sandwich, in our opinions, the best in Brooklyn. (We were addicted—and heartbroken that we might never have one again!) Now, I can assure you that I won't be the only one from Iron Chef Brooklyn making this myself! The trick, you'll see, isn't just about sourcing the right ingredients... it's also about restraint.

Bread: Pan cubano from Mas Que Pan (or whatever it's called now) at 5401 5th Ave. in Sunset Park, Brooklyn

Pork: Pork carnitas from Trader Joe's

Ham: Prosciutto Cotto from Salumeria Biellese in Chelsea (bought at Stinky Bklyn on Smith St., though)

http://www.salumeriabiellese.com/retail.html

Salami: Sopprasata was from Biellese as well

Cheese: Emmentaler cheese from Stinky Brooklyn (brand unknown)

Pickles: Trader Joe's Garlic Dill pickles (refrigerated)

Mustard: Gulden's Spicy Brown Mustard

Mayo: Duke's - the best mayo in the US (usually only available in the south), but I'd bet Kewpie brand would work great

The key is to layer and not put too much of any one thing on it. (We went with one thin layer of everything and pre-heated the carnitas before pressing.) Butter the outside of the bread (most places butter the inside, too, but I'm not a fan of that) and press in a sandwich press until the bread is crispy but not darkened.

Battle Pork

2009-03-21T12:50:00.000-07:00

On March 21, two teams competed in Iron Chef Brooklyn. Danielle and Jeff, the champions of Battle Pasta, challenged Dave and Cybele in Battle Pork.

Cybele and Dave, Dish #1 Cordon Bleu Tartlette

Served with a creamy gruyère cheese sauce, this puff-pastry tart was topped with caramelized onion, tomato, ham, and chives.

Judges said "It's a compliment that we all cleaned our plates!"

Dish #2 Chinese-style Mapo tofu with pork meatballs

Pork meatballs were cooked with cubes of tofu in a spicy miso-red bean sauce and served with scallion-topped white rice and Sapporo beer to cut the heat.

Judges said: "The tender, delicate meatballs are a nice change from the ground pork you usually see in this dish."

Dish #3 Traditional German sauerkraut with three types of pork sausages

Cooked in white wine and chicken stock with bacon, the sauerkraut was light and flavorful; the sausages were tender.

Judges said: "You can easily mess sauerkraut up, and it's obvious a lot of care went into this dish."

Dish #4 Candied Berkshire Bacon

Served on a pool of coffee-spiked chocolate sauce, this white chocolate-dipped bacon was garnished with strawberries and maple-crusted walnuts. The bacon itself was also seasoned with cayenne.

Judges said: "Do you believe we all just ate a bacon dessert and nobody said 'ick'?"

Danielle and Jeff, Dish #1 Vietnamese Banh Mi sandwich

Note: This is the first in a series of sandwiches

Served on a rice flour-enriched baguette, the banh mi was made up of pork roll and pork sausage topped with pickled daikon, carrot, and cilantro salad as well as sriracha and mayonnaise.

Judges said: "This is a perfect banh mi, but it's hard to score high on plating and originality with such a straightforward dish."

Dish #2 Cuban media noche

This pressed sandwich was served on a Cuban roll and filled with Swiss cheese, roasted pork, pork salami, pickles, and mustard.

Judges said: "This is the Cuban sandwich by which all others will be judged... can I get one to go?"

Dish #3: BLT sandwich with fried green tomatillo

This Neiman Ranch bacon BLT was served on carefully grilled Texas toast with Bibb lettuce and mayonnaise and cornmeal-crusted tomatillo slices. (As Danielle explained, they wanted to use fried green tomatoes but they were out of season.)

Judges said: "Here is the crispy bacon we have been waiting for all day! If only there were more tomatillo slices..."

Dish #4 Chocolate Chip-and-bacon cookie ice cream sandwich filled with bourbon-maple ice cream.
Served with water and Alka Seltzer. (After all, this was the eighth pork dish for the judges.)

Judges said: "The cookies are a bit hard, and the sandwich itself is structurally unsound, but the maple-bourbon ice cream is insanely good."

And the winner is? Cybele and Dave! Watch next month as they battle Sam and Beth in Battle Egg. Will someone whip out an ostrich egg? Duck eggs? Quail eggs? We'll just have to wait to find out.

Hey, ever wonder how the scoring works? It's just like Iron Chef, the professional version, except that we use cuter score cards, designed by Becky (who is on maternity leave right now from Iron Chef Brooklyn). Yes, Becky is gone, but her score cards are the gift that keep on giving.

Battle Pasta

2009-02-10T05:48:00.000-08:00

On Feb, 7, 2009, two teams competed in Battle Pasta. Since Becky was on "maternity leave" from Iron Chef Brooklyn, Chris filled in to team up with Sherri. (Yes, Chris of the Jurassic Jello.) They played Danielle and Jeff.

Danielle and Jeff, Dish #1 Italian Wedding Soup dumplings

Served on a bed of kale, these spinach dumplings were filled with pork and chicken. Unfortunately, the soup spurted out during steaming but, as one judge said, "The flavors were there!"

Cybele surveys the soup dumplings.

Dish #2: Hakka noodles with homemade paneer

Yes, the challengers made cheese. The dish was fresh and light.

Judges said: "These aren't strong flavors, but this is how I like to eat at home."

Dish #3: Fideua with shrimp and chorizo, served with a Tinto de Verano cocktail

This pasta dish has many of the same flavors of paella. Judges loved the spice of the chorizo, and the perfectly cooked shrimp. They especially liked the cocktail, which was redolent of sangria, without the chunks of fruit.

Danielle pours cocktails for the appreciative judges. Ari is especially pleased, once he understands what he is about to drink.

Dish #4: Baked saffron ravioli stuffed with pistachios. Served with vanilla ice cream, basil seeds, and blood orange sauce.

The judges raved about these—they loved the flavor combinations, and the light texture of the dough.

Sherri and Chris, Dish #1: Tortellini en brodo

Sherri and Chris decided to celebrate Italy with their dishes. This soup, a tribute to Sherri's favorite book, Heat, is made with homemade meat stock (a mix of poultry and beef). The tortellini themselves were filled with five different meats—proscuitto, mortadella, ground turkey, ground veal, and ground pork, as well as parmesan cheese.

Dish #2: Sheep's milk gnudi with fried proscuitto and sage leaves in a sage-truffle butter sauce

This dish is inspired by the delectable gnudi at The Spotted Pig restaurant in Manhattan. Of course, their recipe is a closely guarded secret (rumor has it that they are made in a small basement room that only a few chefs are allowed into). But this comes pretty close, and included Chris' signature fried sage leaves.

Dish #3: Pappardelle Bolognese

Sherri grew up on a more Southern-style meat sauce, and fell in love with this delicate one when she traveled in Italy. The sauce has several different types of meat, as well as tomatoes, but it's the white wine and vegetables that make it light and nuanced.

Dish #4: Sicilian cannoli

Sherri read in her research that cannoli shells are made with a buttery, fried pasta dough. Of course, there are a few tricks you need to learn to get them right: the dough must be cold for the butter to "blister" when fried, and—while it sounds strange—the only recipes that seem to work are the ones with marsala in the crust). These cannolis are filled with ricotta cream, made with ricotta from the Brooklyn-based artisanal ricotta maker, Salvatore. In the cream is also chocolate chips and candied orange and lemon peel. The cannoli are garnished with pistacios—and both the pistacios and orange were controversial.

The judges debate the close game—perhaps the closest ever! In the end, Danielle and Jeff win by half a point. Congrats to the new champs!

No, there is no Kitchen Stadium in Brooklyn. Instead, these competitions are held in a small galley kitchen, and the teams take turns cooking. Does that make the game more impressive or, well, a little sad? You decide.

Battle Cereal

2009-02-09T08:57:00.001-08:00

The third battle pitted Becky and Sherri against Lauri and Jessica in a match based on cereal.

Lauri and Jessica, Dish #1: Macaroni and cheese topped with buttery corn flakes

A southern fave, this dish was rich and hearty. A good start to the day!

Dish #2 All Bran cereal "pizzette" topped with a mushroom-tomato sauce, fresh mozzarella, and fresh basil

This one was quite creative: The bran cereal was mixed into the crust to create a surprising nuttiness.

Dish #3: Cinnamon Toast Crunch churros with cinnamon whipped cream

Dish #4: Mexican-style hot cocoa, infused with Cocoa Krispies and topped with cayenne whipped cream and Lucky Charm marshmallows

The hot cocoa had a hint of cinnamon and hot pepper—but the real stars were the colorful marshmallows.

Becky and Sherri, Dish #1: Oatmeal blinis topped with creme fraîche, chives, and salmon roe

Becky and Sherri, having done well with themes in the past, decided to make their dishes each correspond to courses in a meal. This one, the amuse bouche, was served with a flute of Veuve Clicquot Champagne—a tribute to the fact that the battle was being held New Year's Eve weekend.

Dish #2: Salad topped with goat cheese-filled Honeycomb croutons, dressed with a honey-lavender vinaigrette

The croutons in the appetizer salad were fried, so they were both crisp and creamy, but judges complained that the greens were under dressed, and they would have liked to taste more vinaigrette.

Dish #3: Buttermilk-marinated, cornflake-crusted, oven-fried chicken. Served with cheddar-sausage grits.

The entree was, unfortunately, eaten before pictures were taken. This back-up plate was prepared with leftovers, and is unfortunately, not so camera-ready. Note to selves: Must shoot food before the judges dig in! Also, the judges missed the description as "oven" fried, so even as they raved over the grits, they were confounded by the texture of the chicken's crust.

Dish #4: Peppermint Rice Crispies treats, served with Cocoa Crispies-infused chocolate milk and ricotta ice cream topped with Froot Loops fairy dust

Yes, the "fairy dust" was made of microplaned pink Froot Loops, in what is now becoming a signature technique of this team.

In the end, Battle Cereal was another fun match—and Becky and Sherri won again!

Battle Cheddar

2009-02-09T07:29:00.001-08:00

So, the second game (on Nov. 15, 2008) was Battle Cheddar. Here, the winners of Battle Shrimp played Dave and Cybele.

Dave and Cybele, Dish # 1 (above) Käsespätzle with Buttermilk-dressed Salad

These German dumplings, and ode to Cybele's German parents, were topped with cheese, served with a salad dressed in buttermilk dressing.

Judges said: "Tastes like a Cracker Barrel casserole, but I mean it in a good way."

Brian tucks into a plate of spaetzle and salad. He says, "This salad is a little foppish."

Om nom nom.

He and Chris agreed, "It's good to be a judge."

Dish #2: Apple pie-and-cheddar grilled cheese

This powdered sugar-covered delight was a sweet treat. Judges debated whether it should have been served as a dessert instead, but in the end agreed that, regardless, it would make the best stoner food ever. "The only problem is," said one judge, "a place would have to be willing to deliver them by the dozens, late at night."

Dish #3: Papas Rellenas with a Black Bean Salsa and Cheddar Jalapeño Sauce.

This Dominican dish was an ode to Dave's heritage. It was by far the star of the day—mashed potatoes filled with ham and cheese and deep fried, then topped with several sauces, including a creamy cheese one. In a clever twist, Dave decided to do just this one dish, and forgo the team's "optional fourth" so as to focus on his one genius creation.

One judge remarked, "I'd order this in a restaurant. I'd order it again."

Note: After this game, the fourth dish became a requirement.

Becky and Sherri, Dish #1: Cheddar-Bacon-Chive souffle garnished with cheddar-filled brats.

The reigning champs took advantage of their right to go second. Their theme was "cheddar throughout the day," and their first dish was breakfast.

Judges loved the airy souffles, but hotly debated the bratwurst. In the end, they decided the best way to eat the brats was to bury them in the souffle.

Dish #2: Irish Cheddar Welsh Rarebit served with apple slices, cornichons, and a pint of Guinness (not shown)

This lunch dish was a tribute to their trip to Ireland together, and a blatant tug at the heartstrings of the judges of Irish descent.

Dish #3: Grafton Cheddar Truffle Cheeseburgers on Brioche with Green-Chile Mac and Cheese

A snarky judge said, "Truffle, ketchup, and pickle together isn't brilliant, assuming they used truffle cheddar." Another chimed in: "My guess is cheddar is more in the mac."

The dinner dish proved popular, though much conversation centered around the bread-and-butter pickle condiment, and the varying impressions of whether the chile addition made the mac spicy.

Dish #4: Carmar cheddar profiterole filled with cheddar mousse and topped with apple cider reduction

A hit—and perhaps the tipping point that made Becky and Sherri win again! The only complaint: It could have used more of the caramel-like apple cider sauce. Yes, those are some nit-picky judges.

Battle Shrimp

2009-02-08T15:44:00.000-08:00

For our first competition, on Oct. 4, 2008, we decided on Battle Shrimp. We thought it would just be a one-time-thing, something fun to do on a Saturday. So Becky and Sherri dueled it out against their husbands, Chris and Brian. At the end, the judges asked, "When's the next one?"

Becky and Sherri, Dish 1: Shrimp Poke

Becky and Sherri decided to go with dishes inspired by their travels.

This is a shrimp version of the Hawaiian dish that's usually made with raw tuna. Both women have had it in Maui in the past.

Becky and Sherri, Dish 2: Baja-style Shrimp "Fish" Tacos

This dish was inspired by Sherri's visits to Mexico. The shrimp was beer-battered and fried, and served on warm tortillas with a cabbage slaw, salsa, and chipotle-mayo sauce.

Becky and Sherri, Dish 3: Cape Cod-Style Shrimp "Lobster Rolls"

Yes, they look a bit bedraggled here. There were homemade fries too, but they were eaten before the pictures were taken. Boo. First lesson: Must take pictures before the judges dig in! For this dish, Becky drove the proper side-loading buns down from Boston. The judges' conversation revolved around whether the bun should have been toasted. A snarky judge said: "The toasting makes the bread taste stale." From Becky and Sherri: "We stand by our dish."

Becky and Sherri, Dish 4: Marscapone Gelato and Shrimp Chip Sundaes

All agreed, this was a surprisingly tasty dessert. The gelato was scooped into Thai shrimp chips, and then more shrimp chip was microplaned on top. The lovely balance of creamy, salty, and sweet surprised even the contestants. There was no destination inspiration, per se, except for the creativity of some of New York's molecular gastronomists.

Brian and Chris, Dish 1: Shrimp Popsicle

It was clear from the beginning that Brian and Chris would go in a more playful direction. They purchased pop art plates to serve their sometimes fun, sometimes silly creations on. This first dish, a warm shrimp "pop" was a hit.

Brian and Chris, Dish 2: Shrimp "Kiss" Dumplings with Mango Chili Sauce

Judges debated the heat level of the sauce, but all agreed that the mango and shrimp paired well together here.

Brian and Chris, Dish 3: Shrimp Kiev-Cordon Bleu with Fried Basil Leaf

The shrimp was crispy and tasty, and even though much of the butter filling leaked out, it seasoned the bread crumbs on the way and left its mark. Judges were also impressed with the tasty fried basil leaf.

Brian and Chris, Dish 4: Jurassic Jell-O

This light-hearted dish was, though it is hard to see in the picture, a mold of pineapple Jell-O with a "fossilized" dried shrimp in the middle.

The most fun dish of the day was, unfortunately, the team's downfall. It will never be forgotten, though few involved would ever choose to eat this flavor pairing again.