Iron Chef America: Battle Dorade
This week’s “Iron Chef America” pitted Chef Phillipe Excoffier against Iron Chef Bobby Flay. The secret ingredient was dorade. The judges were food author Michael Ruhlman, Jenna Wolfe of “Sunday Today,” and Andrew Knowlton of Bon Appetit.
Chef Excoffier presented five dishes: dorade tartare with gazpacho (Jenna found it difficult to eat), carmelized honey dorade, curried dorade soufflé (Andrew felt the mussels overpowered the dorade), dorade with potato scales, and grilled dorade with herbs.
Iron Chef Flay also presented five dishes: hot dorade ceviche (Andrew said to acidity was overpowering and said it “doesn’t taste good), dorade grilled in corn husks, butter-poached dorade with cioppino, crispy dorade fillet with sour orange vinaigrette, and dorade with cauliflower sauce. Michael was concerned that three of Iron Chef Flay’s dishes were the dorade with a different sauce.
Still, it was enough for Iron Chef Flay to win. He lost in plating (11-13) and originality (10-12), but blew Excoffier away in taste (27-21).
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