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00:00:01,569 --> 00:00:02,634
BROWN:
The time has come to once again

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00:00:02,636 --> 00:00:06,638
answer life's
most savory question.

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00:00:06,640 --> 00:00:10,342
Whose cuisine reigns supreme?

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00:00:10,344 --> 00:00:13,512
This is "Iron Chef America"!

5
00:00:13,514 --> 00:00:15,714
♪♪

6
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<i> Allez cuisine!</i>

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00:00:16,851 --> 00:00:18,517
BROWN:
A delectable Japanese tradition

8
00:00:18,519 --> 00:00:21,253
has taken root in American soil.

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00:00:21,255 --> 00:00:22,755
Another day
in paradise over here.

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00:00:22,757 --> 00:00:25,824
BROWN: We have been graced with
our very own Kitchen Stadium,

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00:00:25,826 --> 00:00:27,893
where the best chefs
from around the world

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will meet to face the ultimate
gourmet challenge...

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I'm raging. I'm ready to go.

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BROWN:
...going head to head against

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a member of the Chairman's
pantheon of culinary greats --

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00:00:37,371 --> 00:00:39,204
the Iron Chefs.

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How much time?

18
00:00:40,307 --> 00:00:41,774
Maybe this wasn't
such a good idea.

19
00:00:41,776 --> 00:00:43,709
Whoo! Iron Chef
back in the house!

20
00:00:43,711 --> 00:00:44,710
Come on!

21
00:00:44,712 --> 00:00:45,844
I love my job.

22
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-Go team!
-Go team!

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♪♪

24
00:00:53,287 --> 00:00:55,254
BROWN: In mere moments,
one Iron Chef will be pitted

25
00:00:55,256 --> 00:00:57,689
against our challenger,
who thirsts to discover

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00:00:57,691 --> 00:01:00,059
our secret ingredient
and enter the heat of battle

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here in Kitchen Stadium.

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Hey, let's get on with it,
shall we?

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00:01:03,564 --> 00:01:06,565
The Chairman welcomes
Chef Carolynn Spence.

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00:01:06,567 --> 00:01:09,835
With 26 years in the business,
Chef Spence's impressive resume

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includes stints
at The Spotted Pig,

32
00:01:11,639 --> 00:01:13,605
Chateau Marmont,
and Mesa Grill,

33
00:01:13,607 --> 00:01:15,941
working for
Iron Chef Bobby Flay.

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00:01:15,943 --> 00:01:18,077
She is currently based
in Seattle, Washington,

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00:01:18,079 --> 00:01:20,145
and known for her fresh take
on dishes

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featuring local, seasonal,
and sustainable seafood.

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00:01:23,684 --> 00:01:25,584
I am definitely a rustic cook.

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I like the flavors to basically
tell the story.

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When I'm coming into
a competition, my mindset is,

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"Keep my eye on the prize,
keep my head down,

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00:01:33,794 --> 00:01:36,528
and pound those flavors out".

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00:01:36,530 --> 00:01:38,697
Chef Spence,
welcome.

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00:01:38,699 --> 00:01:40,265
Thank you.

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00:01:40,267 --> 00:01:41,934
You have come
to Kitchen Stadium

45
00:01:41,936 --> 00:01:44,103
to take on
the Iron Chef.

46
00:01:44,105 --> 00:01:46,538
Are you ready
to challenge a champion?

47
00:01:46,540 --> 00:01:48,574
I am.
Very good.

48
00:01:48,576 --> 00:01:52,044
I have decided that you will
go into battle against...

49
00:01:52,046 --> 00:01:53,645
♪♪

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00:01:53,647 --> 00:01:55,814
...Iron Chef...

51
00:01:55,816 --> 00:01:59,885
♪♪

52
00:01:59,887 --> 00:02:03,021
...Jose Garces.

53
00:02:03,023 --> 00:02:05,257
Iron Chef,
please join Chef Spence.

54
00:02:05,259 --> 00:02:07,392
Iron Chef Garces is not
to be messed with.

55
00:02:07,394 --> 00:02:09,761
He's got a lot
of good spice flavors.

56
00:02:09,763 --> 00:02:12,030
He's quite the competitor,
but that 60 minutes --

57
00:02:12,032 --> 00:02:13,298
that's the real enemy here.

58
00:02:13,300 --> 00:02:15,868
There is one more ingredient
to this battle --

59
00:02:15,870 --> 00:02:19,638
our secret ingredient,
the theme on which our chefs

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00:02:19,640 --> 00:02:22,474
will offer
their succulent variations.

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Today's secret ingredient is...

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♪♪

63
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...crab!

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00:02:34,355 --> 00:02:36,421
Hmm.

65
00:02:36,423 --> 00:02:37,523
I am so stoked.

66
00:02:37,525 --> 00:02:39,391
Crab is one of
my favorite ingredients.

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00:02:39,393 --> 00:02:43,862
It just lends itself to a lot
of different styles of cooking.

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SPENCE: I live in Seattle now,
the Dungeness crab-land,

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so you have to get to know it.

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Crab is a difficult critter
to break.

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00:02:51,505 --> 00:02:55,541
Your initial dish featuring crab
must be served to my judges

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00:02:55,543 --> 00:02:57,910
during the first 20 minutes
of the battle.

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00:02:57,912 --> 00:02:59,211
Ooh.

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So now, America, with an
open heart and empty stomach,

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I say unto you
in the words of my uncle...

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♪♪

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<i> ...allez cuisine!</i>

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BROWN: The Battle Crab is on
here in kitchen stadium,

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and what an amazing bevy
of crustaceaous life-forms

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we have up on the altar today
in a living state.

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00:03:18,699 --> 00:03:20,065
We've got Dungeness crabs.

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00:03:20,067 --> 00:03:22,000
Of course, those are named after
the Port of Dungeness

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00:03:22,002 --> 00:03:23,502
in Washington.

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00:03:23,504 --> 00:03:26,471
We've also got from the West
Coast red and yellow rock crabs.

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00:03:26,473 --> 00:03:28,907
I believe there are a couple
of spider crabs up there.

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00:03:28,909 --> 00:03:31,710
There are also blue crabs
from the Atlantic coast.

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00:03:31,712 --> 00:03:33,946
Uh, oh, he's going to go over --
teetering, tottering.

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He's gone! Oh, crab down.
Sorry, buddy.

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We also have soft-shell crab
here, which, of course,

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is a blue crab
that was harvested

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00:03:41,322 --> 00:03:44,022
during its molting phase
before the shell hardens.

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00:03:44,024 --> 00:03:45,757
And then we've also
got king-crab legs

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and snow-crab legs as well.

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GARCES:
All right, guys.

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I'm going to start
with the stuff,

96
00:03:50,231 --> 00:03:52,064
the piquillo relleno
with king crab,

97
00:03:52,066 --> 00:03:54,766
and I'm thinking about doing
a Singapore spicy crab.

98
00:03:54,768 --> 00:03:57,302
And we'll do little raviolis
with the snow crab.

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00:03:57,304 --> 00:03:59,238
Crab cake?
Crab cake.

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00:03:59,240 --> 00:04:00,706
Let's go, guys.
Let's go.

101
00:04:00,708 --> 00:04:03,275
The goal is let's get as much
flavor out of these as possible.

102
00:04:03,277 --> 00:04:05,877
Tim, you're going to get
some of the shell extract

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00:04:05,879 --> 00:04:08,380
and some oil
to go with a little dessert.

104
00:04:08,382 --> 00:04:10,749
Euni, get some of the meat --
as much as you can --

105
00:04:10,751 --> 00:04:12,251
and I will get
the guts out,

106
00:04:12,253 --> 00:04:13,986
and we'll make
a crab-gut crepe.

107
00:04:13,988 --> 00:04:14,987
FERGUSON: Okay.
Ready?

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00:04:14,989 --> 00:04:19,524
Three, two, one.

109
00:04:19,526 --> 00:04:21,293
BROWN:
So, as I look over the kitchen,

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we've already got some --

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looks like some of
the king-crab legs

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00:04:23,931 --> 00:04:25,864
and maybe some of the snow crabs
in a large pot

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00:04:25,866 --> 00:04:27,299
over on the Iron Chef's side.

114
00:04:27,301 --> 00:04:30,802
Remember that, uh, snow crabs
and king crabs are all harvested

115
00:04:30,804 --> 00:04:33,639
and typically processed
right on the boats and frozen,

116
00:04:33,641 --> 00:04:35,374
so that's why
you do not see the bodies.

117
00:04:35,376 --> 00:04:38,243
Meanwhile, Dungeness crabs
over on our challenger's side...

118
00:04:38,245 --> 00:04:40,712
Tim, I got some legs here
for you for oil.

119
00:04:40,714 --> 00:04:44,049
Olive oil now being added to
some of the Dungeness carcasses.

120
00:04:44,051 --> 00:04:47,819
There's pieces --
mostly claws and legs.

121
00:04:47,821 --> 00:04:50,222
We're making a crab oil
to go with our cake.

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00:04:50,224 --> 00:04:51,623
BROWN:
And Chef Spence, as we can see,

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00:04:51,625 --> 00:04:53,358
is harvesting out just guts,

124
00:04:53,360 --> 00:04:55,093
and she's not
throwing those away,

125
00:04:55,095 --> 00:04:56,295
so she might be using those.

126
00:04:56,297 --> 00:04:58,397
Now, I do want to point out
that crab guts,

127
00:04:58,399 --> 00:05:00,699
used in a lot of
especially Japanese cuisine --

128
00:05:00,701 --> 00:05:01,933
flavorful stuff.

129
00:05:01,935 --> 00:05:03,969
Chef,
do you like crabs?
I love crabs.

130
00:05:03,971 --> 00:05:05,437
It's one of
my favorite ingredients --

131
00:05:05,439 --> 00:05:07,639
sweet,
savory, as well.

132
00:05:07,641 --> 00:05:08,907
It's a lot
of flavor.

133
00:05:08,909 --> 00:05:11,977
While I survey all from my perch
here in the sky,

134
00:05:11,979 --> 00:05:15,314
I do need Jet Tila
down on the floor for intel.

135
00:05:15,316 --> 00:05:16,882
Let's see
what the chefs are doing.

136
00:05:16,884 --> 00:05:18,317
Chef Spence,
how are you?
Oh, I'm great.

137
00:05:18,319 --> 00:05:19,718
How are you?
Excellent, excellent.

138
00:05:19,720 --> 00:05:22,354
Okay, so how about quickly,
your plan for your first course?

139
00:05:22,356 --> 00:05:23,889
20-minute dish
is going to be

140
00:05:23,891 --> 00:05:25,691
take on
a beggar's purse.

141
00:05:25,693 --> 00:05:27,259
So we're going to start
with a crepe

142
00:05:27,261 --> 00:05:28,960
made with a little bit
of the crab funk.

143
00:05:28,962 --> 00:05:31,463
Is "crab funk"
technical term for that stuff?

144
00:05:31,465 --> 00:05:34,032
Yeah, the schmutz,
the butter with crab meat

145
00:05:34,034 --> 00:05:35,634
and crème fraîche
on the inside.

146
00:05:35,636 --> 00:05:37,602
Oh, so instead of
the typical caviar filling,

147
00:05:37,604 --> 00:05:39,638
you're using crab.
Uh-huh.

148
00:05:39,640 --> 00:05:41,306
A little bit
of a "mermaid's purse".

149
00:05:41,308 --> 00:05:42,541
I like that.
Perfect.

150
00:05:42,543 --> 00:05:45,243
Hey, Chef, I got these
crispy crab legs in here.

151
00:05:45,245 --> 00:05:47,913
Will you just keep an eye
on them for me, if you can?

152
00:05:47,915 --> 00:05:49,981
In the fryer over on the
Iron Chef's side right now,

153
00:05:49,983 --> 00:05:51,216
the soft-shell crab.

154
00:05:51,218 --> 00:05:53,752
It was just lightly dusted
with some rice flour

155
00:05:53,754 --> 00:05:54,820
and potato starch.

156
00:05:54,822 --> 00:05:56,755
Iron Chef Garces!
What's happening?

157
00:05:56,757 --> 00:05:58,323
How are you?
Doing good.

158
00:05:58,325 --> 00:06:00,625
What's your overall kind of
feeling? What's your game plan?

159
00:06:00,627 --> 00:06:03,328
It's really gonna be about
highlighting the beautiful,

160
00:06:03,330 --> 00:06:06,365
succulent sweet crab,
so we might go to Spain for one,

161
00:06:06,367 --> 00:06:09,000
Italy for another,
Southeast Asia.

162
00:06:09,002 --> 00:06:11,603
First course is
a stuffed piquillo relleno,

163
00:06:11,605 --> 00:06:14,506
which is a crab-stuffed pepper,
more or less,

164
00:06:14,508 --> 00:06:16,975
but I got some
special tricks for it, so...

165
00:06:16,977 --> 00:06:18,377
You always do, Chef.
Good luck.

166
00:06:18,379 --> 00:06:20,078
Thank you.
All right, Jet.

167
00:06:20,080 --> 00:06:21,980
How are those first dishes
coming together?

168
00:06:21,982 --> 00:06:23,615
How's it going, Alton?
A lot going on here.

169
00:06:23,617 --> 00:06:27,119
So on Iron Chef's side,
he's doing a piquillo relleno,

170
00:06:27,121 --> 00:06:29,721
so basically a roasted pepper
stuffed with cheese,

171
00:06:29,723 --> 00:06:31,356
crispy soft-shelled crab
on top.

172
00:06:31,358 --> 00:06:32,891
On top of that.
Exactly.

173
00:06:32,893 --> 00:06:35,961
On the challenger's side,
it's going to be a crepe.

174
00:06:35,963 --> 00:06:37,362
You say "crep",
I say "crape".

175
00:06:37,364 --> 00:06:38,830
I know.
And she's making crepes?

176
00:06:38,832 --> 00:06:41,900
And she's going to stuff that
with crème fraîche,

177
00:06:41,902 --> 00:06:45,570
a cornichon, and crab,
so instead of a Beggar's Purse,

178
00:06:45,572 --> 00:06:47,172
she's going to make
a mermaid's purse.

179
00:06:47,174 --> 00:06:48,673
[ Imitates explosion ]

180
00:06:48,675 --> 00:06:50,709
Wait, we don't have any
mermaid meat here in the pantry.

181
00:06:50,711 --> 00:06:52,744
Can we get culinary
on that please?

182
00:06:52,746 --> 00:06:53,879
All right.
Thanks, Jet.

183
00:06:53,881 --> 00:06:55,247
I'll check back in with you
in a bit.

184
00:06:55,249 --> 00:06:57,416
In the blender over on
the Iron Chef's side right now,

185
00:06:57,418 --> 00:06:59,818
we got some piquillo chilis
or peppers from Spain,

186
00:06:59,820 --> 00:07:01,820
Northern Spain,
as well as some lemon juice

187
00:07:01,822 --> 00:07:03,822
and some Japanese
mayo-nnaisse.

188
00:07:03,824 --> 00:07:06,758
So he's basically made
a piquillo aioli.

189
00:07:06,760 --> 00:07:08,960
Euni, you working on
that cake for me?

190
00:07:08,962 --> 00:07:12,431
I'm working on your stuffing
for crepes and the garnish.

191
00:07:12,433 --> 00:07:14,199
Oh, you're working on stuffing?
Perfect.

192
00:07:14,201 --> 00:07:16,234
Working on crepe batter
as I speak.

193
00:07:16,236 --> 00:07:17,402
All right.

194
00:07:17,404 --> 00:07:18,837
On the challenger's side,
sous chef Euni

195
00:07:18,839 --> 00:07:20,806
right now over in the pantry
cutting down some cornichon.

196
00:07:20,808 --> 00:07:23,809
In the blender right now,
some of that strained crab gut

197
00:07:23,811 --> 00:07:27,946
has been added to some flour,
some eggs, and butter,

198
00:07:27,948 --> 00:07:29,481
and also on that side
of the kitchen,

199
00:07:29,483 --> 00:07:31,483
sous chef Tim
has been very careful.

200
00:07:31,485 --> 00:07:34,820
He's been cleaning these shells,
these Dungeness shells.

201
00:07:34,822 --> 00:07:37,389
I imagine that they are
going to be serving in that.

202
00:07:37,391 --> 00:07:39,291
That will be a bowl
of some type.

203
00:07:39,293 --> 00:07:41,359
These shells for you,
Chef.
Thank you.

204
00:07:41,361 --> 00:07:43,728
Over on the Iron Chef side
right now, Iron Chef Garces --

205
00:07:43,730 --> 00:07:46,097
now, he has made the filling
for the piquillo relleno

206
00:07:46,099 --> 00:07:47,432
that Jet Tila told us about,

207
00:07:47,434 --> 00:07:49,701
stuffing that into
that little piquillo.

208
00:07:49,703 --> 00:07:51,970
Some crab meat there --
I believe king crab.

209
00:07:51,972 --> 00:07:54,806
There's some crème fraîche,
there's a little egg in there.

210
00:07:54,808 --> 00:07:55,941
San Simon cheese,

211
00:07:55,943 --> 00:07:58,410
which is a Spanish
smoked-cow's milk cheese

212
00:07:58,412 --> 00:08:00,846
with a flavor kind of similar
to Gouda.

213
00:08:00,848 --> 00:08:04,850
Now he's spooning some of
the piquillo aioli over those.

214
00:08:04,852 --> 00:08:06,351
Oh, it's going to Neil.

215
00:08:06,353 --> 00:08:07,552
Perfect.

216
00:08:07,554 --> 00:08:10,322
WOMAN:
<i> 15 minutes have elapsed.</i>

217
00:08:10,324 --> 00:08:11,590
BROWN:
15 minutes.

218
00:08:11,592 --> 00:08:13,458
You got five minutes
to get those first courses

219
00:08:13,460 --> 00:08:14,793
up to the judges.

220
00:08:14,795 --> 00:08:18,296
Five minutes.

221
00:08:18,298 --> 00:08:20,265
First crepe,
always the worst.

222
00:08:20,267 --> 00:08:22,434
Our challenger --
not so happy with the way that

223
00:08:22,436 --> 00:08:23,902
that crepe is coming together.

224
00:08:23,904 --> 00:08:25,003
Try it again.

225
00:08:25,005 --> 00:08:27,506
Euni, I might need
a little help here.

226
00:08:27,508 --> 00:08:29,941
We are moving crab-wise
through this exciting battle,

227
00:08:29,943 --> 00:08:31,576
but we got to take
a quick break.

228
00:08:31,578 --> 00:08:33,945
"Iron Chef America"
will be right back.

229
00:08:33,947 --> 00:08:36,414
♪♪

230
00:08:43,657 --> 00:08:46,558
♪♪

231
00:08:46,560 --> 00:08:48,894
Hi.
Welcome back to Kitchen Stadium.

232
00:08:48,896 --> 00:08:52,931
Our battle today is crab between
our challenger, Chef Spence...

233
00:08:52,933 --> 00:08:55,033
Euni, I might need help
wrapping up crepes.

234
00:08:55,035 --> 00:08:56,668
...and Iron Chef Jose Garces.

235
00:08:56,670 --> 00:08:58,236
GARCES: How are we doing
on time, guys?

236
00:08:58,238 --> 00:08:59,704
MAN: I think another
five minutes, Chef.

237
00:08:59,706 --> 00:09:01,940
Whose cuisine
will reign supreme?

238
00:09:01,942 --> 00:09:04,009
That is entirely
up to the judges,

239
00:09:04,011 --> 00:09:07,212
and to introduce them, we go up
to the never crabby Jet Tila.

240
00:09:07,214 --> 00:09:08,480
Thanks, Alton.

241
00:09:08,482 --> 00:09:11,683
Today, we have Lesley Suter,
two-time James Beard winner,

242
00:09:11,685 --> 00:09:13,818
long-time editor
of<i> Los Angeles magazine,</i>

243
00:09:13,820 --> 00:09:16,288
and current travel editor
of Eater.

244
00:09:16,290 --> 00:09:18,590
And joining Leslie,
our good friend Marcel Vigneron,

245
00:09:18,592 --> 00:09:19,658
culinary genius,

246
00:09:19,660 --> 00:09:21,159
competitor here
in Kitchen Stadium,

247
00:09:21,161 --> 00:09:22,861
and your restaurant
just was named

248
00:09:22,863 --> 00:09:25,330
one of the best restaurants
in L.A. by<i> L.A.</i> magazine.

249
00:09:25,332 --> 00:09:26,398
Thank you.
Thank you.

250
00:09:26,400 --> 00:09:27,632
Happy to be here.
This is so exciting.

251
00:09:27,634 --> 00:09:29,167
Crab is actually
one of my all-time favorites.

252
00:09:29,169 --> 00:09:31,236
Our Christmas Eve meal
in my family growing up

253
00:09:31,238 --> 00:09:33,405
was a whole,
huge pile of Dungeness.

254
00:09:33,407 --> 00:09:35,473
Maybe my --
maybe my death-row meal.

255
00:09:35,475 --> 00:09:36,875
BROWN:
Jet, thank you very much.

256
00:09:36,877 --> 00:09:38,677
Let's get down here and see
how things are coming along.

257
00:09:38,679 --> 00:09:40,178
Time, please.

258
00:09:40,180 --> 00:09:41,780
2 1/2 minutes
'til those first dishes

259
00:09:41,782 --> 00:09:43,048
have got to be up to the judges.

260
00:09:43,050 --> 00:09:45,450
HA:
2 1/2 minutes.
2 1/2.

261
00:09:45,452 --> 00:09:46,718
Need some help
with something?
Any butter?

262
00:09:46,720 --> 00:09:47,886
Let me grab you some.

263
00:09:47,888 --> 00:09:49,688
All right, I got
one more crepe on.

264
00:09:49,690 --> 00:09:51,656
Looks okay.
How's my filing?

265
00:09:51,658 --> 00:09:52,857
BROWN:
Over on the challenger's side,

266
00:09:52,859 --> 00:09:54,392
they're stuffing the crepes

267
00:09:54,394 --> 00:09:58,396
with a mixture of crème fraîche,
some crab from the Dungeness,

268
00:09:58,398 --> 00:10:01,066
and also some chopped
cornichon pickles.

269
00:10:01,068 --> 00:10:03,268
Beggar's purse is being
wrapped up with chive --

270
00:10:03,270 --> 00:10:05,103
they're<i> mermaid's</i> purses.

271
00:10:05,105 --> 00:10:08,607
And those beautiful Dungeness
shells are out on plates.

272
00:10:08,609 --> 00:10:10,508
Now, I thought they were
going to serve those inverted

273
00:10:10,510 --> 00:10:12,010
and put something in them,
but it's actually looking like

274
00:10:12,012 --> 00:10:13,645
they're going to serve them
right-side up.

275
00:10:13,647 --> 00:10:17,115
One minute until those dishes
must be up with the judges!

276
00:10:17,117 --> 00:10:18,550
I'm excited to get
that 20-minute dish.

277
00:10:18,552 --> 00:10:19,751
I'm glad they added that
into the format.

278
00:10:19,753 --> 00:10:22,053
I know.
It's an appetizer.

279
00:10:22,055 --> 00:10:23,488
Don't expect me
to wait one hour

280
00:10:23,490 --> 00:10:24,522
to eat food.
Yeah.

281
00:10:24,524 --> 00:10:25,857
And make me smell it
this whole time.

282
00:10:25,859 --> 00:10:27,726
I will say,
I hope they bring a bib.

283
00:10:27,728 --> 00:10:29,060
Bring it on.
Bring it on.

284
00:10:29,062 --> 00:10:31,396
Over on the Iron Chef
side of the world right now,

285
00:10:31,398 --> 00:10:33,431
we can see that Iron Chef Garces
is plating

286
00:10:33,433 --> 00:10:34,766
those little stuffed piquillos

287
00:10:34,768 --> 00:10:37,936
filled with the king crab
and also some cheese.

288
00:10:37,938 --> 00:10:40,338
Chile relleno would typically,
of course, be fried,

289
00:10:40,340 --> 00:10:41,773
but this one
he has simply decided

290
00:10:41,775 --> 00:10:43,241
to roast up there a little bit.

291
00:10:43,243 --> 00:10:46,478
And then underneath is a bit
of reduced crab stock

292
00:10:46,480 --> 00:10:48,046
that was mounted up
with a little bit of butter,

293
00:10:48,048 --> 00:10:50,749
and they are now garnishing it
with the soft-shell crab legs

294
00:10:50,751 --> 00:10:52,417
that were fried.
Heading up, guys.

295
00:10:52,419 --> 00:10:53,852
Heading up.
One is in.

296
00:10:53,854 --> 00:10:55,020
BROWN:
Iron Chef Garces --

297
00:10:55,022 --> 00:10:56,187
heading up
to the judges right now.

298
00:10:56,189 --> 00:10:57,555
Oh, boy.
Here we go.

299
00:10:57,557 --> 00:10:59,190
HA:
Last one is done.
SPENCE: Good.

300
00:10:59,192 --> 00:11:03,294
Chef Spence, literally on the
heels of Iron Chef Jose Garces.

301
00:11:03,296 --> 00:11:05,930
Wow.
Coming at the same time.

302
00:11:05,932 --> 00:11:07,465
Chef Garces,
please.

303
00:11:07,467 --> 00:11:08,967
Here you go.
Oh.

304
00:11:08,969 --> 00:11:10,335
This is inspired
by Spain.

305
00:11:10,337 --> 00:11:11,703
It's a piquillo relleno,

306
00:11:11,705 --> 00:11:14,406
but we used Alaskan king-crab
legs as the center.

307
00:11:14,408 --> 00:11:16,307
It also has
two Spanish cheeses

308
00:11:16,309 --> 00:11:19,277
and some crispy soft-shell
crab legs for garnish.

309
00:11:19,279 --> 00:11:20,412
TILA: Thank you very much,
Iron Chef.

310
00:11:20,414 --> 00:11:21,646
Before you dig in,

311
00:11:21,648 --> 00:11:24,149
I'm going to have Chef Spence
present her dish.

312
00:11:24,151 --> 00:11:25,950
Welcome.
Thank you, Chef.

313
00:11:25,952 --> 00:11:27,052
SPENCE:
We've attempted to make

314
00:11:27,054 --> 00:11:28,319
a very quick
little mermaid's purse,

315
00:11:28,321 --> 00:11:30,155
kind of a take
on a beggar's purse.

316
00:11:30,157 --> 00:11:33,158
Crab-gut crepe with crab meat,
crème fraîche,

317
00:11:33,160 --> 00:11:35,260
a little chopped cornichon
on the inside.

318
00:11:35,262 --> 00:11:37,228
So the crab guts are in
the batter for the crepe?

319
00:11:37,230 --> 00:11:38,229
Yes.
Amazing.

320
00:11:38,231 --> 00:11:39,230
Yes.

321
00:11:39,232 --> 00:11:40,598
It's a little stinky
and funky, so...

322
00:11:40,600 --> 00:11:42,267
Just how I like it.
Thank you, Chef.

323
00:11:42,269 --> 00:11:43,601
TILA: Thank you very much,
Chef.

324
00:11:43,603 --> 00:11:45,236
Well, first, I need
to talk about how gorgeous

325
00:11:45,238 --> 00:11:46,671
both of these are.
Yeah,
they both are, right?

326
00:11:46,673 --> 00:11:48,573
I was hoping to see
a crab vessel used as a dish,

327
00:11:48,575 --> 00:11:49,774
and this
looks beautiful.

328
00:11:49,776 --> 00:11:52,377
And this -- a little bit
less flashy, but classic.

329
00:11:52,379 --> 00:11:55,346
So why don't we start with Iron
Chef since he dropped his first?

330
00:11:55,348 --> 00:11:57,248
Mmm.
You know,
it's really not fun

331
00:11:57,250 --> 00:11:59,117
to be standing here
watching you eat this course.

332
00:11:59,119 --> 00:12:01,653
What do you mean?
It looks amazing.

333
00:12:01,655 --> 00:12:03,555
Great little texture
from that crab leg.

334
00:12:03,557 --> 00:12:05,390
Yes, it gives it
a great little crunch.

335
00:12:05,392 --> 00:12:07,158
Some people
have mixed feelings

336
00:12:07,160 --> 00:12:08,493
about the idea
of cheese and crab,

337
00:12:08,495 --> 00:12:09,861
but I think
it's delicious together.

338
00:12:09,863 --> 00:12:11,763
You get, like,
almost a little bit of smokiness

339
00:12:11,765 --> 00:12:14,899
from the cheese, which combined
with the sweetness of the crab

340
00:12:14,901 --> 00:12:16,568
is just really --
I mean, just a knockout.

341
00:12:16,570 --> 00:12:18,603
The pepper's mild,
the sweetness of the pepper

342
00:12:18,605 --> 00:12:20,205
complements the sweetness
of the crab.

343
00:12:20,207 --> 00:12:21,339
That's just dynamite.

344
00:12:21,341 --> 00:12:22,673
All right, I'm going to
move into this one.

345
00:12:22,675 --> 00:12:24,209
He's staring at me.
He's watching me.

346
00:12:24,211 --> 00:12:26,244
He's literally wondering
when you're going to eat.

347
00:12:26,246 --> 00:12:28,146
He says, "When are you
going to take a bite of me?"

348
00:12:28,148 --> 00:12:29,447
I'm going in.

349
00:12:29,449 --> 00:12:31,316
Yeah,
get after it.

350
00:12:31,318 --> 00:12:34,219
Mmm, the cornichons is the first
thing that hits me, actually.

351
00:12:34,221 --> 00:12:35,320
With all
the cornichons,

352
00:12:35,322 --> 00:12:37,255
it almost has, like,
a tartar effect with it.

353
00:12:37,257 --> 00:12:39,157
Mm-hmm.
Very creamy inside.

354
00:12:39,159 --> 00:12:40,825
It's a juicy mermaid's purse
right there.

355
00:12:40,827 --> 00:12:42,327
[ Laughter ]
Yeah.

356
00:12:42,329 --> 00:12:44,496
I think she could have held back
a little bit on the creaminess,

357
00:12:44,498 --> 00:12:46,064
and you can taste the crab
a little more.

358
00:12:46,066 --> 00:12:48,066
It almost covers it up.
The crepe on its own?

359
00:12:48,068 --> 00:12:49,734
It has, like,
the funk.

360
00:12:49,736 --> 00:12:51,669
That's actually my favorite part
of the dish, is that crepe.

361
00:12:51,671 --> 00:12:52,904
Favorite part.
Yeah, me, too, me, too.

362
00:12:52,906 --> 00:12:54,305
All right, judges.

363
00:12:54,307 --> 00:12:56,074
Bearing in mind,
you're each going to be allowed

364
00:12:56,076 --> 00:12:57,575
to award five points,

365
00:12:57,577 --> 00:13:00,512
taking into consideration
taste, presentation,

366
00:13:00,514 --> 00:13:02,781
and creativity and use
of the secret ingredient.

367
00:13:02,783 --> 00:13:04,082
I'm going to leave
the ballots with you,

368
00:13:04,084 --> 00:13:05,350
and I'll be back
in a little bit.
Thank you, Chef.

369
00:13:05,352 --> 00:13:06,384
BROWN:
Thanks, Jet.

370
00:13:06,386 --> 00:13:08,520
Now, let us get back
to the action.

371
00:13:08,522 --> 00:13:09,888
SPENCE: Tim, what are you
working on over there?

372
00:13:09,890 --> 00:13:11,489
FERGUSON: I got croutons
in the oven.

373
00:13:11,491 --> 00:13:14,759
You going to put together
a little frisée salad with that?

374
00:13:14,761 --> 00:13:16,895
Yeah. I got
your claws going right now.

375
00:13:16,897 --> 00:13:18,229
I got
the vinaigrette working.

376
00:13:18,231 --> 00:13:21,299
Over on the challenger's side,
some crab pieces now

377
00:13:21,301 --> 00:13:23,268
going into
that crab-gut mixture.

378
00:13:23,270 --> 00:13:25,003
Some whole-grain mustard
has been added,

379
00:13:25,005 --> 00:13:27,605
and that's some shallots
in there, some sherry vinegar,

380
00:13:27,607 --> 00:13:29,474
so it's actually
becoming a vinaigrette,

381
00:13:29,476 --> 00:13:32,610
only based on crab guts --
<i> Dungeness</i> crab guts.

382
00:13:32,612 --> 00:13:35,580
Apple being peeled over on that
side of the kitchen, as well.

383
00:13:35,582 --> 00:13:37,549
That's being done
by sous chef Euni.

384
00:13:37,551 --> 00:13:40,151
Those apples
being sliced thin now

385
00:13:40,153 --> 00:13:42,253
and are going down
onto a silicon mat,

386
00:13:42,255 --> 00:13:45,156
where I imagine they are
going to be candied in some way,

387
00:13:45,158 --> 00:13:47,659
and Chef Spence seems to be
boiling some eggs.

388
00:13:47,661 --> 00:13:53,064
I'm going to soft-boil some
eggs for a crab-cake Scotch egg.

389
00:13:53,066 --> 00:13:54,299
BROWN: Looking back
on the Iron Chef side,

390
00:13:54,301 --> 00:13:56,901
I don't want to miss
what sous chef Han is doing

391
00:13:56,903 --> 00:13:58,503
over at his station right now.

392
00:13:58,505 --> 00:14:00,638
Mousse is going on?
What is happening here?

393
00:14:00,640 --> 00:14:02,473
HAN: Yes, a little bit
of scallop mousse.

394
00:14:02,475 --> 00:14:04,909
So, I'm just emulsifying
some double cream into it.

395
00:14:04,911 --> 00:14:06,644
Uh, scallops.
Scallops,
a little salt.

396
00:14:06,646 --> 00:14:07,812
Eggs?
Yes.

397
00:14:07,814 --> 00:14:09,514
What is this mousse
going to be used for?

398
00:14:09,516 --> 00:14:10,748
For a ravioli filling.

399
00:14:10,750 --> 00:14:12,650
Oh, for the --
you're making raviolis.

400
00:14:12,652 --> 00:14:14,118
Yes.
I did not know that.

401
00:14:14,120 --> 00:14:16,855
So we're going to have ravioli
on the Iron Chef side today,

402
00:14:16,857 --> 00:14:20,925
but I am not sure how crab will
be incorporated into that yet.

403
00:14:20,927 --> 00:14:22,427
We'll keep an eye on that.

404
00:14:22,429 --> 00:14:24,662
Over on the Iron Chef side
right now,

405
00:14:24,664 --> 00:14:27,465
we can see the Iron Chef
using a heavy bone cleaver

406
00:14:27,467 --> 00:14:29,634
to break up that Dungeness body.

407
00:14:29,636 --> 00:14:31,069
GARCES:
This is, uh, Dungeness crab,

408
00:14:31,071 --> 00:14:34,305
so that's for
my kind of main course.

409
00:14:34,307 --> 00:14:35,506
Look at this thing.

410
00:14:35,508 --> 00:14:37,308
It's freaking --
this thing's ridiculous.

411
00:14:37,310 --> 00:14:38,743
If we take a finger off
with that --

412
00:14:38,745 --> 00:14:40,044
be careful, kids at home.

413
00:14:40,046 --> 00:14:41,479
Watch that.

414
00:14:41,481 --> 00:14:44,315
BROWN: And there's also some
garlic, some red-bell peppers,

415
00:14:44,317 --> 00:14:47,452
some celery, almost kind of
a sofrito thing going on,

416
00:14:47,454 --> 00:14:49,254
simmering in a pot.

417
00:14:49,256 --> 00:14:50,555
Euni, please.

418
00:14:50,557 --> 00:14:52,023
Are you going to make
an olive-oil cake for me?

419
00:14:52,025 --> 00:14:53,725
I'm making olive-oil cake
right now, Chef.

420
00:14:53,727 --> 00:14:56,261
I do believe I just heard
our challenger, Chef Spence,

421
00:14:56,263 --> 00:14:58,696
ask about
an olive-oil cake.

422
00:14:58,698 --> 00:15:00,798
I think I'm actually seeing that
come together

423
00:15:00,800 --> 00:15:03,401
in the capable hands
of sous chef Euni.

424
00:15:03,403 --> 00:15:04,802
Now, this sweet
Mediterranean cake

425
00:15:04,804 --> 00:15:06,671
uses olive oil
in place of butter,

426
00:15:06,673 --> 00:15:08,139
and believe it or not,

427
00:15:08,141 --> 00:15:11,142
she's folding some chopped
crab meat into the batter.

428
00:15:11,144 --> 00:15:14,746
That cake batter is actually
going on top of the apples.

429
00:15:14,748 --> 00:15:15,880
[ Laughs ]

430
00:15:15,882 --> 00:15:18,216
"Crab apples". That's clever.

431
00:15:18,218 --> 00:15:20,051
So is it going to be
more sweet or more savory?

432
00:15:20,053 --> 00:15:22,553
Sweet, but there is
a crab flavor.

433
00:15:22,555 --> 00:15:25,323
Also looking down
over on the challenger's side,

434
00:15:25,325 --> 00:15:28,626
a lot of bay leaf
going into that dairy.

435
00:15:28,628 --> 00:15:31,930
And it looks like fresh and
dried bay have gone into that.

436
00:15:31,932 --> 00:15:33,197
SPENCE:
Needs more.

437
00:15:33,199 --> 00:15:35,300
More sugar.
More salt.

438
00:15:35,302 --> 00:15:36,668
TILA: Chef, what's happening
in that pot right now?

439
00:15:36,670 --> 00:15:39,070
And that's going to be
the bay-leaf ice cream.

440
00:15:39,072 --> 00:15:40,238
Get out.

441
00:15:40,240 --> 00:15:42,240
I heard the word "ice cream"
right here first.

442
00:15:42,242 --> 00:15:45,677
Crab and bay --
they're best friends.

443
00:15:45,679 --> 00:15:47,078
I like friends.

444
00:15:47,080 --> 00:15:48,379
Over on the Iron Chef side,

445
00:15:48,381 --> 00:15:50,949
something being buzzed up
with an immersion blender.

446
00:15:50,951 --> 00:15:53,584
Some eggs being added
into the admixture.

447
00:15:53,586 --> 00:15:55,353
So this is the flan mixture
right here.

448
00:15:55,355 --> 00:15:56,788
So it's just simply eggs,

449
00:15:56,790 --> 00:15:58,756
a little flavor
from the crab stock,

450
00:15:58,758 --> 00:16:00,091
and a little bit of lime.

451
00:16:00,093 --> 00:16:03,161
BROWN: And he's filling
the crab bodies with that.

452
00:16:03,163 --> 00:16:05,797
HAN: Yeah, I'm cooking the
flan mixture in the shells.

453
00:16:05,799 --> 00:16:08,733
It's going to be topped with
a sofrito of a little crab meat.

454
00:16:08,735 --> 00:16:10,935
BROWN: Now, he's created kind of
a water bath of bain-marie

455
00:16:10,937 --> 00:16:12,236
in that sautée pan

456
00:16:12,238 --> 00:16:15,106
with those filled bodies,
the Dungeness bodies,

457
00:16:15,108 --> 00:16:17,709
and he's transferred that
to the convection oven.

458
00:16:17,711 --> 00:16:18,977
Alton Brown!

459
00:16:18,979 --> 00:16:20,345
Jet Tila,
are you talking to me?

460
00:16:20,347 --> 00:16:22,246
Yeah, I got a Jet Cam moment
for you.

461
00:16:22,248 --> 00:16:25,783
These are mini -- I think
they're called kanikko crabs,

462
00:16:25,785 --> 00:16:27,385
but they're tiny,
tiny little crabs.

463
00:16:27,387 --> 00:16:28,720
Check 'em out
in my hand.

464
00:16:28,722 --> 00:16:30,855
But what's going on
is sous chef has pureed them,

465
00:16:30,857 --> 00:16:33,558
and they're using this powder
to make a sweet crab cake

466
00:16:33,560 --> 00:16:35,760
and crab ice cream
for dessert.

467
00:16:35,762 --> 00:16:37,161
So it sounds like
we're going to have

468
00:16:37,163 --> 00:16:39,797
cake and ice cream for dessert
on both sides today,

469
00:16:39,799 --> 00:16:41,632
but tell me more
about these crabs.

470
00:16:41,634 --> 00:16:43,668
So this little crab
is already cooked?

471
00:16:43,670 --> 00:16:44,702
It's already fried.

472
00:16:44,704 --> 00:16:46,904
It is like
a Japanese beer snack.

473
00:16:46,906 --> 00:16:48,339
I will snack on that thing
right now,

474
00:16:48,341 --> 00:16:50,074
especially if you bring me
the beer that you mentioned.

475
00:16:50,076 --> 00:16:51,309
Ooh, yeah.

476
00:16:51,311 --> 00:16:52,744
I do think this might call
for a beer, this challenge.

477
00:16:52,746 --> 00:16:54,846
If a chef knows what
they're doing, they'll
bring me a cold one.

478
00:16:54,848 --> 00:16:56,280
TILA:
Here we go, baby.

479
00:16:56,282 --> 00:16:58,916
Look, it's adorable.

480
00:16:58,918 --> 00:17:00,284
It's absolutely adorable.

481
00:17:00,286 --> 00:17:02,487
I'm going to make it
into a brooch --

482
00:17:02,489 --> 00:17:03,654
no, a tie pin.
See?

483
00:17:03,656 --> 00:17:06,858
<i> 30 minutes have elapsed.</i>

484
00:17:06,860 --> 00:17:08,192
30 minutes remaining.

485
00:17:08,194 --> 00:17:09,827
Half the battle is gone.

486
00:17:09,829 --> 00:17:11,596
HA:
Cake is in.
Whew.

487
00:17:11,598 --> 00:17:13,931
I'm worried about time,
but I'm good.

488
00:17:13,933 --> 00:17:14,966
How are you doing?
Good.

489
00:17:14,968 --> 00:17:16,067
How are you guys doing?
All right?

490
00:17:16,069 --> 00:17:17,068
Going in.
Yeah?

491
00:17:17,070 --> 00:17:18,236
All right. Cool.

492
00:17:18,238 --> 00:17:20,671
Ah, I can see that
Jet Tila has the ballots

493
00:17:20,673 --> 00:17:22,840
for the first tasting
in his hot, little hands.

494
00:17:22,842 --> 00:17:24,509
The scores will be revealed

495
00:17:24,511 --> 00:17:26,978
when we return
to "Iron Chef America".

496
00:17:26,980 --> 00:17:29,113
♪♪

497
00:17:36,423 --> 00:17:39,190
♪♪

498
00:17:39,192 --> 00:17:41,459
Hey, welcome back
to "Iron Chef America".

499
00:17:41,461 --> 00:17:44,662
This is Battle Crab between
our challenger, Chef Spence...

500
00:17:44,664 --> 00:17:45,930
SPENCE:
Eggs if you have time.

501
00:17:45,932 --> 00:17:46,931
Yep.
I got you, Chef.

502
00:17:46,933 --> 00:17:47,899
They're right here.
Thank you.

503
00:17:47,901 --> 00:17:49,333
...and Iron Chef Garces.

504
00:17:49,335 --> 00:17:50,535
Here's one more.

505
00:17:50,537 --> 00:17:51,869
Now, let's go down to Jet,

506
00:17:51,871 --> 00:17:54,105
who has the scores
for those first dishes.

507
00:17:54,107 --> 00:17:55,339
Jet, what you got?

508
00:17:55,341 --> 00:17:57,775
All right, Alton,
so Chef Spence -- 6 points.

509
00:17:57,777 --> 00:17:58,776
Meh.

510
00:17:58,778 --> 00:18:00,912
Iron Chef Garces --
8 points.

511
00:18:00,914 --> 00:18:03,347
So Chef Spence is in the hole
for two points.

512
00:18:03,349 --> 00:18:04,782
I'm not worried about
the team being down.

513
00:18:04,784 --> 00:18:07,185
We have a good team.
We're gonna knock it out.

514
00:18:07,187 --> 00:18:08,753
Iron Chef Garces?
What's happening?

515
00:18:08,755 --> 00:18:10,855
"No big deal.
I'm just leading by a few points

516
00:18:10,857 --> 00:18:14,425
and not showing any emotion
or excitement at all

517
00:18:14,427 --> 00:18:15,726
just 'cause
I'm a badass."

518
00:18:15,728 --> 00:18:17,295
I see how it is.
Expected.

519
00:18:17,297 --> 00:18:18,529
This is Kitchen Stadium.

520
00:18:18,531 --> 00:18:21,365
I love this place...
when I win.

521
00:18:21,367 --> 00:18:23,000
All right, over on
the challenger's side right now,

522
00:18:23,002 --> 00:18:25,870
look at that food processor
in the hands of Chef Spence.

523
00:18:25,872 --> 00:18:27,605
There is some crab in there.
I'm not sure what kind.

524
00:18:27,607 --> 00:18:30,208
Some onion, some celery,
some mustard,

525
00:18:30,210 --> 00:18:32,076
and she just added breadcrumbs.

526
00:18:32,078 --> 00:18:34,045
SPENCE: It's sort of
a little crab-cake mixture

527
00:18:34,047 --> 00:18:36,681
that is going to go around
a soft-boiled egg.

528
00:18:36,683 --> 00:18:39,517
That's actually going to become
a Scotch crab egg.

529
00:18:39,519 --> 00:18:40,885
They're going to put
that mixture

530
00:18:40,887 --> 00:18:43,321
around the egg and fry them.

531
00:18:43,323 --> 00:18:44,522
Neat idea.

532
00:18:44,524 --> 00:18:46,657
I am looking at sous chef Euni.

533
00:18:46,659 --> 00:18:50,328
Now, she harvested some coconut
meat from a very young coconut,

534
00:18:50,330 --> 00:18:52,964
and she's harvested
some coconut water, as well.

535
00:18:52,966 --> 00:18:54,198
What exactly
do you use it for?

536
00:18:54,200 --> 00:18:56,968
It's going to be
crab-and-coconut eggrolls.

537
00:18:56,970 --> 00:18:59,403
Looking down on the Iron Chef
side right now, white chocolate

538
00:18:59,405 --> 00:19:01,806
was melted in hot butter
by sous chef Michael,

539
00:19:01,808 --> 00:19:05,109
and that has now gone
into the crab powder

540
00:19:05,111 --> 00:19:06,544
using flour, egg, and sugar.

541
00:19:06,546 --> 00:19:08,479
So, all I can say
is I think that

542
00:19:08,481 --> 00:19:11,115
that is going to be
a white-chocolate crab cake.

543
00:19:11,117 --> 00:19:12,483
Did you try the crab?

544
00:19:12,485 --> 00:19:14,752
No, I still have it right here.
I named it.

545
00:19:14,754 --> 00:19:15,987
I never should have named it

546
00:19:15,989 --> 00:19:17,421
because now
I don't want to eat it.

547
00:19:17,423 --> 00:19:19,557
I'll bring you some dust over
right now, the crab dust.

548
00:19:19,559 --> 00:19:20,725
It's amazing flavor.

549
00:19:20,727 --> 00:19:21,759
So, I don't know how I've been
missing out

550
00:19:21,761 --> 00:19:23,728
on this whole
kanikko crab thing.

551
00:19:23,730 --> 00:19:25,163
I just got to spend more time
in Japan.

552
00:19:25,165 --> 00:19:26,531
That's all there is to it.
All right, I'm going --

553
00:19:26,533 --> 00:19:28,132
I'm going to do a little --
little crab thing here.

554
00:19:28,134 --> 00:19:30,034
Thanks.

555
00:19:30,036 --> 00:19:31,702
Freaking delicious.

556
00:19:31,704 --> 00:19:32,904
Ladies and gentlemen,

557
00:19:32,906 --> 00:19:34,172
there are 20 minutes
remaining in this battle.

558
00:19:34,174 --> 00:19:35,606
20 minutes.

559
00:19:35,608 --> 00:19:37,308
20 minutes, guys.
20 minutes.

560
00:19:37,310 --> 00:19:41,312
Looking down on the Iron Chef
side right now, in that bowl,

561
00:19:41,314 --> 00:19:44,315
that is some rice flour,
as well as some potato starch,

562
00:19:44,317 --> 00:19:46,984
and there's also some
salted cabbage over there.

563
00:19:46,986 --> 00:19:48,786
What is that man doing?

564
00:19:48,788 --> 00:19:51,889
I do not know, but it looks
faintly Japanese to me.

565
00:19:51,891 --> 00:19:53,491
And I think the Iron Chef
has also added

566
00:19:53,493 --> 00:19:56,794
some aged mirin and eggs
to that mixture.

567
00:19:56,796 --> 00:19:58,596
Chef Garces,
what are you making?

568
00:19:58,598 --> 00:20:00,965
So I'm making
my version...
Yep.

569
00:20:00,967 --> 00:20:03,067
...of okonomiyaki pancake.

570
00:20:03,069 --> 00:20:04,402
It's a seafood pancake.

571
00:20:04,404 --> 00:20:05,803
In this case, we're going to use
a lot of crab.

572
00:20:05,805 --> 00:20:09,140
I'm also doing a Singapore-style
red-chili crab.

573
00:20:09,142 --> 00:20:10,708
Ooh.
We're using
Dungeness crabs,

574
00:20:10,710 --> 00:20:12,843
so it's kind of,
you know, my tour of Asia,

575
00:20:12,845 --> 00:20:14,979
some of my favorite things
I like to eat when I go there.

576
00:20:14,981 --> 00:20:15,980
I love it.
We'll see how it goes.

577
00:20:15,982 --> 00:20:17,081
Thank you, Chef.
All right.

578
00:20:17,083 --> 00:20:18,349
Ooh, frisée.

579
00:20:18,351 --> 00:20:19,850
We got a head of frisée
on the challenger's side

580
00:20:19,852 --> 00:20:21,185
being deftly taking apart.

581
00:20:21,187 --> 00:20:22,286
That's how you deal with that.

582
00:20:22,288 --> 00:20:23,688
That's how you get
that core out.

583
00:20:23,690 --> 00:20:25,323
Sous chef Tim
putting it into a bowl

584
00:20:25,325 --> 00:20:27,325
on top of
the crab-gut vinaigrette.

585
00:20:27,327 --> 00:20:30,795
That makes sense,
and now we got some croutons,

586
00:20:30,797 --> 00:20:32,330
just some sour-dough bread
was broken down

587
00:20:32,332 --> 00:20:34,899
and tossed with a little bit
of crab-infused olive oil.

588
00:20:34,901 --> 00:20:36,200
I missed this entirely.

589
00:20:36,202 --> 00:20:38,269
That's now gone into that salad.

590
00:20:38,271 --> 00:20:40,738
Oh, Chef Spence is going to
the ice-cream machine right now.

591
00:20:40,740 --> 00:20:42,039
So, this is the bay-leaf
ice cream?

592
00:20:42,041 --> 00:20:44,208
Yeah.
Excellent.
Um, what else is in there?

593
00:20:44,210 --> 00:20:45,977
Milk, cream,
eggs, sugar,

594
00:20:45,979 --> 00:20:48,179
salt,
and dry and fresh bay leaf.

595
00:20:48,181 --> 00:20:49,547
So, really
straightforward play?

596
00:20:49,549 --> 00:20:50,848
Very straightforward.
Wonderful.

597
00:20:50,850 --> 00:20:52,683
I just want it to be
a friend, not an enemy.

598
00:20:52,685 --> 00:20:54,252
I like that.
"A friend, not an enemy".

599
00:20:54,254 --> 00:20:56,153
Thank you, Chef.
Did you mess with her head, Jet?

600
00:20:56,155 --> 00:20:57,355
You know,
I'm trying not to.

601
00:20:57,357 --> 00:20:58,923
I'm trying to be encouraging,
actually.

602
00:20:58,925 --> 00:21:00,057
Really?
Yeah.

603
00:21:00,059 --> 00:21:02,426
That's not
what we do here.
[ Laughs ]

604
00:21:02,428 --> 00:21:04,262
A lot of
fun things happening,

605
00:21:04,264 --> 00:21:07,031
so on Iron Chef Garces' side,
we're going to Asia.

606
00:21:07,033 --> 00:21:08,666
We got chili crab.
Chili crab?

607
00:21:08,668 --> 00:21:12,370
Yeah, probably the most popular
crab dish in Singapore.

608
00:21:12,372 --> 00:21:15,840
Imagine taking, like,
spicy, tomato-y egg-drop soup

609
00:21:15,842 --> 00:21:17,608
and making it into
a concentrated sauce,

610
00:21:17,610 --> 00:21:20,544
and then lacing that
over beautifully fried crabs.

611
00:21:20,546 --> 00:21:21,879
That is
Singapore chili crab.

612
00:21:21,881 --> 00:21:23,681
On top of that,
okonomiyaki.

613
00:21:23,683 --> 00:21:25,883
Okonomiyaki.
Okonomiyaki!

614
00:21:25,885 --> 00:21:27,151
"Okonomiyaki" means

615
00:21:27,153 --> 00:21:28,519
"anything you like
on the grill".
There it is.

616
00:21:28,521 --> 00:21:30,554
And that's a dish that came out
of World War II Japan

617
00:21:30,556 --> 00:21:33,157
when rice was kind of rare,
but they had more wheat flour.

618
00:21:33,159 --> 00:21:35,092
And so they started making
this awesome --

619
00:21:35,094 --> 00:21:36,294
would you
call it a pancake?

620
00:21:36,296 --> 00:21:37,762
I mean,
it's a pancake.
I would call it

621
00:21:37,764 --> 00:21:39,130
a savory pancake...
Yeah.

622
00:21:39,132 --> 00:21:40,564
...or a griddle pizza.

623
00:21:40,566 --> 00:21:43,734
Hit it with mayonnaise
and sweet sauce, deliciousness.

624
00:21:43,736 --> 00:21:46,404
Okonomiyaki is one of
the best dishes on earth,

625
00:21:46,406 --> 00:21:47,938
as far
as I'm concerned.

626
00:21:47,940 --> 00:21:48,973
All right,
thank you, Jet.

627
00:21:48,975 --> 00:21:50,408
Over on the Iron Chef side,

628
00:21:50,410 --> 00:21:52,810
sous chef Han rushing back over
to the fryer

629
00:21:52,812 --> 00:21:55,413
to check on some soft-shell crab
that he's got in there.

630
00:21:55,415 --> 00:21:56,614
They were lightly dredged

631
00:21:56,616 --> 00:21:58,416
in some rice flour
and potato starch.

632
00:21:58,418 --> 00:22:00,418
That's the traditional dredging
for those.

633
00:22:00,420 --> 00:22:02,253
He's got something else
going into that fryer,

634
00:22:02,255 --> 00:22:03,354
some kind of chips.

635
00:22:03,356 --> 00:22:05,456
I think they may actually
be sunchokes.

636
00:22:05,458 --> 00:22:07,091
Remember the sunflower family?

637
00:22:07,093 --> 00:22:08,793
Nutty, delicious.
What are those,
sunchokes?

638
00:22:08,795 --> 00:22:10,261
HAN:
Sunchoke chips.

639
00:22:10,263 --> 00:22:11,829
It's going to go on top
of that flan.

640
00:22:11,831 --> 00:22:14,398
Looking down on the Iron Chef
side right now, in that bowl,

641
00:22:14,400 --> 00:22:16,867
he's got some ketchup in there,
some sweet chili sauce

642
00:22:16,869 --> 00:22:19,704
is in there, some fish sauce,
and some hoisin sauce.

643
00:22:19,706 --> 00:22:21,372
That is going to be
one big mouthful of sauce,

644
00:22:21,374 --> 00:22:23,474
and I assume that is
for that chili crab

645
00:22:23,476 --> 00:22:25,109
that Jet was telling us about.

646
00:22:25,111 --> 00:22:28,145
Also on that side,
dough is being rolled out,

647
00:22:28,147 --> 00:22:29,814
and it's a 00 flour.

648
00:22:29,816 --> 00:22:31,849
There's egg in there
and paprika,

649
00:22:31,851 --> 00:22:33,984
so it has a very,
very dark-red color.

650
00:22:33,986 --> 00:22:35,786
TILA: Now how many times
will you put this through, Chef?

651
00:22:35,788 --> 00:22:37,888
HAN: Probably around
three or four times,

652
00:22:37,890 --> 00:22:40,057
just until
I get the nice shape.
All right.

653
00:22:40,059 --> 00:22:41,492
I'll come back when this
makes ravioli.

654
00:22:41,494 --> 00:22:42,693
Thank you.

655
00:22:42,695 --> 00:22:44,762
FERGUSON: That's what I like --
already cleaned.

656
00:22:44,764 --> 00:22:46,263
Let's move over to
the challenger's side.

657
00:22:46,265 --> 00:22:49,934
Right now, soft-shelled crab
being dredged in some semolina

658
00:22:49,936 --> 00:22:53,637
and some Chesapeake Bay-style
seafood-boil seasoning

659
00:22:53,639 --> 00:22:56,140
that we're not going to name,
but everybody knows.

660
00:22:56,142 --> 00:22:58,909
FERGUSON: Uh, this is for
the frisée salad,

661
00:22:58,911 --> 00:23:00,978
getting ready to go
into the fryer behind me.

662
00:23:00,980 --> 00:23:03,881
BROWN: Eggroll sheets being
worked by sous chef Euni.

663
00:23:03,883 --> 00:23:05,716
There's crab in there,
some celery,

664
00:23:05,718 --> 00:23:07,885
some coconut in there,
and cilantro.

665
00:23:07,887 --> 00:23:10,488
She also made
a kind of dipping sauce.

666
00:23:10,490 --> 00:23:12,289
She's got cream and coconut
in there, I think.

667
00:23:12,291 --> 00:23:14,225
She's got some fish sauce,
lime juice,

668
00:23:14,227 --> 00:23:17,328
Thai chili, so it's kind of
a nuoc chom-style sauce --

669
00:23:17,330 --> 00:23:20,064
Vietnamese dipping sauce,
quite spicy.

670
00:23:20,066 --> 00:23:23,300
So we're going to have egg rolls
over on the challenger's side.

671
00:23:23,302 --> 00:23:24,602
We also know that Chef Spence

672
00:23:24,604 --> 00:23:27,605
is going to be serving
her crab-cake Scotch egg,

673
00:23:27,607 --> 00:23:30,507
the frisée salad
with crispy soft-shell crab.

674
00:23:30,509 --> 00:23:32,543
FERGUSON: Soft shell going
in the fryer. Careful.

675
00:23:32,545 --> 00:23:34,345
BROWN: And, of course,
that crab-apple cake

676
00:23:34,347 --> 00:23:37,214
with bay-leaf ice cream
for dessert.

677
00:23:37,216 --> 00:23:38,949
Hey, Chef,
do you have a little extra crab?

678
00:23:38,951 --> 00:23:40,084
HAN:
Not really.

679
00:23:40,086 --> 00:23:41,385
I used
most of them up.
Use that?

680
00:23:41,387 --> 00:23:43,154
Yeah,
you can use that for --
Thank you.

681
00:23:43,156 --> 00:23:46,123
Appreciate that.

682
00:23:46,125 --> 00:23:48,092
Okay, the mixture that's going
down into the little omelette

683
00:23:48,094 --> 00:23:51,128
and little egg pan
in the hands of the Iron Chef,

684
00:23:51,130 --> 00:23:54,665
that's the okonomiyaki batter
going over some crab meat there.

685
00:23:54,667 --> 00:23:58,869
The ravioli has been stuffed
with the mousseline of scallop,

686
00:23:58,871 --> 00:24:01,806
crab, and a bunch of herbs,

687
00:24:01,808 --> 00:24:03,974
and now the Iron Chef
is pouring that chili sauce

688
00:24:03,976 --> 00:24:05,476
over some Dungeness crabs

689
00:24:05,478 --> 00:24:08,846
that have been cooking
in aromatics and beer, in fact.

690
00:24:08,848 --> 00:24:10,815
So, looking over
on the Iron Chef's courses --

691
00:24:10,817 --> 00:24:13,451
all right, he's going to be
serving that crab flan --

692
00:24:13,453 --> 00:24:14,819
cooked right into the shell --

693
00:24:14,821 --> 00:24:17,888
the ravioli,
his crab okonomiyaki,

694
00:24:17,890 --> 00:24:19,557
and Singaporean chili crab,

695
00:24:19,559 --> 00:24:22,259
and the white-chocolate
crab cake.

696
00:24:22,261 --> 00:24:25,229
Ah, sous chef Michael heads
to the ice-cream machine

697
00:24:25,231 --> 00:24:27,064
with a crab ice cream.

698
00:24:27,066 --> 00:24:30,100
Now, we have had a lot of fishy
ice creams in Kitchen Stadium,

699
00:24:30,102 --> 00:24:32,703
all the way back
to the Battle of the Masters

700
00:24:32,705 --> 00:24:34,939
when one particular
Iron Chef from Japan

701
00:24:34,941 --> 00:24:36,774
made the most dreadful thing
I ever put in my mouth,

702
00:24:36,776 --> 00:24:37,775
raw-trout ice cream.

703
00:24:37,777 --> 00:24:39,677
This is what we call
extreme cuisine.

704
00:24:39,679 --> 00:24:41,712
Well,
I can get you more.

705
00:24:41,714 --> 00:24:44,081
[ Laughter ]

706
00:24:44,083 --> 00:24:45,683
BROWN:
This crème anglaise was infused

707
00:24:45,685 --> 00:24:48,652
with the powder of those tiny,
delicious fried crabs.

708
00:24:48,654 --> 00:24:51,555
<i> 45 minutes have elapsed.</i>

709
00:24:51,557 --> 00:24:53,157
15 minutes to go.

710
00:24:53,159 --> 00:24:55,159
How are you doing,
Chef?
Good.

711
00:24:55,161 --> 00:24:56,994
SPENCE: You going to be okay
in 10 minutes to plate?

712
00:24:56,996 --> 00:24:58,362
10 minutes to plate.

713
00:24:58,364 --> 00:25:01,165
Two outstanding chefs
are attempting to, uh,

714
00:25:01,167 --> 00:25:03,334
claw their way to victory
here in Battle Crab.

715
00:25:03,336 --> 00:25:05,436
Who will win? I don't know!

716
00:25:05,438 --> 00:25:07,638
"Iron Chef America"
will be right back.

717
00:25:07,640 --> 00:25:09,773
♪♪

718
00:25:16,916 --> 00:25:19,517
♪♪

719
00:25:19,519 --> 00:25:20,918
Hiya, food fans.

720
00:25:20,920 --> 00:25:24,021
The air in Kitchen Stadium
is thick with tension

721
00:25:24,023 --> 00:25:27,091
and the aroma
of delicious crustaceans.

722
00:25:27,093 --> 00:25:29,360
All right, let's get you
caught up with Battle Crab.

723
00:25:29,362 --> 00:25:32,229
Over on the Iron Chef side,
the white-chocolate crab cake --

724
00:25:32,231 --> 00:25:34,131
I said that --
was baked in ramekins.

725
00:25:34,133 --> 00:25:35,966
The ravioli went into
the boiling water,

726
00:25:35,968 --> 00:25:38,135
and the crab flan
is out of the oven

727
00:25:38,137 --> 00:25:40,538
and has been topped
with the sofrito.

728
00:25:40,540 --> 00:25:42,740
Now, on the challengers' side,
eggs were poached

729
00:25:42,742 --> 00:25:45,876
and a salsa verde
was created out of fresh herbs,

730
00:25:45,878 --> 00:25:50,481
some vinegar and olive oil,
and the cooking continues.

731
00:25:50,483 --> 00:25:51,649
Ice cream's out.

732
00:25:51,651 --> 00:25:53,050
Cake in the oven
waiting for me?

733
00:25:53,052 --> 00:25:54,318
Cake is out.
Cake's out?

734
00:25:54,320 --> 00:25:55,786
What's the time, guys?
How are we looking?

735
00:25:55,788 --> 00:25:57,855
<i> 10 minutes to go.</i>

736
00:25:57,857 --> 00:25:59,590
And you've got 10 minutes,
ladies and gentlemen.

737
00:25:59,592 --> 00:26:00,958
10 minutes.

738
00:26:00,960 --> 00:26:03,627
Chef, you ready
for plating ravioli?
GARCES: Yeah.

739
00:26:03,629 --> 00:26:06,463
On the Iron Chef side right now,
we can see sous chef Han.

740
00:26:06,465 --> 00:26:07,598
He has put his ravioli --

741
00:26:07,600 --> 00:26:09,033
of course, he made those
just minutes ago --

742
00:26:09,035 --> 00:26:12,703
it's gone into the pan with
butter and crab-stock reduction.

743
00:26:12,705 --> 00:26:15,573
The okonomiyaki's out now
over in the Iron Chef's side.

744
00:26:15,575 --> 00:26:17,041
It's getting
its traditional drizzling.

745
00:26:17,043 --> 00:26:19,209
Mayonnaise went on there,
as well, as some oyster sauce.

746
00:26:19,211 --> 00:26:20,511
Yum.

747
00:26:20,513 --> 00:26:22,646
There's still a lot of room
left on that board.

748
00:26:22,648 --> 00:26:24,882
I wonder if he's going to serve
his other Asian dish,

749
00:26:24,884 --> 00:26:26,750
the chili crab, with that.

750
00:26:26,752 --> 00:26:28,919
Oh, and that's where
that soft-shell crab went

751
00:26:28,921 --> 00:26:31,188
and some bonito flake
on top of the okonomiyaki.

752
00:26:31,190 --> 00:26:33,023
I always love watching
those bonito flakes

753
00:26:33,025 --> 00:26:34,358
when they go on something hot.

754
00:26:34,360 --> 00:26:36,527
They look like they are alive,
writhing in pain.

755
00:26:36,529 --> 00:26:38,162
Trust me. They are not.

756
00:26:38,164 --> 00:26:39,897
How's the cake,
Chef?
Beautiful.

757
00:26:39,899 --> 00:26:42,099
On the challenger's side,
we can see that entire cake now

758
00:26:42,101 --> 00:26:43,300
out on her board.

759
00:26:43,302 --> 00:26:45,169
Sometimes the Chairman
stocks Kitchen Stadium

760
00:26:45,171 --> 00:26:46,337
with specialty items

761
00:26:46,339 --> 00:26:47,838
or accessories
for the chefs to use,

762
00:26:47,840 --> 00:26:50,941
and I guess that's where she
found that crab cookie cutter.

763
00:26:50,943 --> 00:26:53,277
I really like
how they cut that crab cake

764
00:26:53,279 --> 00:26:54,745
in the shape of a crab.
That's pretty witty.

765
00:26:54,747 --> 00:26:58,215
That syrup is being ladled
on top of their crab-apple cake,

766
00:26:58,217 --> 00:27:00,050
and that syrup
is just some apple cider

767
00:27:00,052 --> 00:27:01,418
that has been reduced down
with a little bit

768
00:27:01,420 --> 00:27:05,255
of crab-infused olive oil,
and now a torch is out.

769
00:27:05,257 --> 00:27:08,092
And it looks like our challenger
is going to do a little brûlée.

770
00:27:08,094 --> 00:27:09,893
She's going to
brûlée that, too?
Ooh.

771
00:27:09,895 --> 00:27:11,228
Maybe get it, like,
a little...

772
00:27:11,230 --> 00:27:12,763
Crunchy shell?

773
00:27:12,765 --> 00:27:14,698
Like a little
crème brûlée outside?

774
00:27:14,700 --> 00:27:16,033
And it will really
change the color.

775
00:27:16,035 --> 00:27:17,434
Genius.

776
00:27:17,436 --> 00:27:19,570
Over on the Iron Chef
side of the world right now,

777
00:27:19,572 --> 00:27:20,671
there's that little cake.

778
00:27:20,673 --> 00:27:22,373
His crab-cake dessert is out.

779
00:27:22,375 --> 00:27:25,009
Oh, yeah.
We got oozy, oozy cake.

780
00:27:25,011 --> 00:27:27,344
And, um, some little-bitty --
I don't know what variety,

781
00:27:27,346 --> 00:27:29,647
but tiny variety of banana
is being dealt with.

782
00:27:29,649 --> 00:27:30,848
You're going to brûlée?

783
00:27:30,850 --> 00:27:32,116
MAN:
I'm going to brûlée.
Okay.

784
00:27:32,118 --> 00:27:34,251
Just so it can warm
the banana through.

785
00:27:34,253 --> 00:27:36,286
I just give it
a little touch of sweetness.

786
00:27:36,288 --> 00:27:38,889
And, yeah, it gives it a little
bit of a crunchy sugar texture.

787
00:27:38,891 --> 00:27:41,091
On Chef Spence's
side of the world,

788
00:27:41,093 --> 00:27:42,626
there's that Scotch-crab egg

789
00:27:42,628 --> 00:27:44,595
that is just barely
cooked through in the yolk,

790
00:27:44,597 --> 00:27:46,130
so that will be nice and runny.

791
00:27:46,132 --> 00:27:47,998
SPENCE: Oh, yes.
It's pretty.

792
00:27:48,000 --> 00:27:49,700
BROWN: It looks like a little
salad, a little herb salad

793
00:27:49,702 --> 00:27:52,102
that's getting
some whole-grain Dijon mustard

794
00:27:52,104 --> 00:27:53,637
over on the challenger's side,

795
00:27:53,639 --> 00:27:55,305
sherry vinegar
being added to that,

796
00:27:55,307 --> 00:27:57,174
a little salt to the side salad.

797
00:27:57,176 --> 00:27:59,843
Eggrolls are being checked
by sous chef Euni.

798
00:27:59,845 --> 00:28:01,512
How are you doing?
You need a plate? You got one?

799
00:28:01,514 --> 00:28:02,713
HA: Yes.
Beautiful.

800
00:28:02,715 --> 00:28:04,982
And it looks like
she's already started

801
00:28:04,984 --> 00:28:06,283
a plate for her eggrolls.

802
00:28:06,285 --> 00:28:08,352
There's the spicy
Vietnamese dipping sauce.

803
00:28:08,354 --> 00:28:09,620
She has a leaf of romaine,

804
00:28:09,622 --> 00:28:11,789
some cilantro
on that plate, as well.

805
00:28:11,791 --> 00:28:13,891
Uh, definitely Southeast Asia
happening here.

806
00:28:13,893 --> 00:28:15,092
Yep.

807
00:28:15,094 --> 00:28:16,460
FERGUSON: I got salad and eggs
right here, Chef.

808
00:28:16,462 --> 00:28:19,830
Also on that side is the
soft-shell crab that was fried.

809
00:28:19,832 --> 00:28:23,067
It's gone underneath
that frisée salad.

810
00:28:23,069 --> 00:28:25,602
A poached egg has gone
on top of it.

811
00:28:25,604 --> 00:28:27,871
She's doing a riff
on a frisée lardon.

812
00:28:27,873 --> 00:28:31,508
It's a famous French salad where
you cook a lardon of bacon,

813
00:28:31,510 --> 00:28:33,911
and you use the oil
to make a dressing.

814
00:28:33,913 --> 00:28:35,312
So it's kind of a riff on that,

815
00:28:35,314 --> 00:28:37,881
except with a vinaigrette
made of crab guts.

816
00:28:37,883 --> 00:28:39,483
<i> 5 minutes to go.</i>

817
00:28:39,485 --> 00:28:41,452
Chefs, Battle Crab
is a mere five minutes

818
00:28:41,454 --> 00:28:43,053
away from the history books.

819
00:28:43,055 --> 00:28:44,755
Michael,
how are you looking?
HAN: Pretty good,
Chef.

820
00:28:44,757 --> 00:28:46,290
Over on the Iron Chef's side,

821
00:28:46,292 --> 00:28:49,293
the sunchokes are going
on top of that crab flan.

822
00:28:49,295 --> 00:28:52,229
Some thinly sliced Fresno chilis
are in there, as well.

823
00:28:52,231 --> 00:28:53,430
Chef, behind you.
Flan.

824
00:28:53,432 --> 00:28:55,699
Beautiful, Chef.
Beautiful.
Raviolis?

825
00:28:55,701 --> 00:28:57,101
You want to do it?
Got it.

826
00:28:57,103 --> 00:28:58,802
Aww, there's all the good stuff
right there.

827
00:28:58,804 --> 00:29:00,838
BROWN:
There's the spicy chili crab

828
00:29:00,840 --> 00:29:02,372
being poured into that bowl.

829
00:29:02,374 --> 00:29:05,676
The ravioli has gone into a bowl
with the crab-stock reduction,

830
00:29:05,678 --> 00:29:07,778
as well as some crème fraîche
has been dotted onto that.

831
00:29:07,780 --> 00:29:09,913
Caviar has gone onto that,
as well.

832
00:29:09,915 --> 00:29:10,914
Beautiful mess.

833
00:29:10,916 --> 00:29:12,549
Rice crackers on there?
Yeah, yeah.

834
00:29:12,551 --> 00:29:14,418
Chefs, if it's not on the plate
in 2 minutes,

835
00:29:14,420 --> 00:29:17,020
you can just eat it yourself
because the judges won't.

836
00:29:17,022 --> 00:29:18,722
So, going over
the Iron Chef's menu --

837
00:29:18,724 --> 00:29:20,624
all right, he has the crab flan,

838
00:29:20,626 --> 00:29:22,659
topped with sofrito
and sunchoke chips.

839
00:29:22,661 --> 00:29:25,429
His ravioli filled with crab
and scallop mousse,

840
00:29:25,431 --> 00:29:27,331
and that's being garnished
with some rice crackers --

841
00:29:27,333 --> 00:29:28,899
I imagine
to give it some crunch.

842
00:29:28,901 --> 00:29:32,102
There's the okonomiyaki
with crispy soft-shell crab,

843
00:29:32,104 --> 00:29:34,071
and, indeed,
his Dungeness chili crab

844
00:29:34,073 --> 00:29:36,140
is being served with that.

845
00:29:36,142 --> 00:29:37,975
And then, of course,
they also have their crab cake

846
00:29:37,977 --> 00:29:40,244
and that caramelized
baby banana,

847
00:29:40,246 --> 00:29:41,845
which is going to go
with the crab ice cream

848
00:29:41,847 --> 00:29:42,880
at the very, very end.

849
00:29:42,882 --> 00:29:44,915
Let me get my beer going.

850
00:29:44,917 --> 00:29:46,884
You can win me over
with chilis and a beer.

851
00:29:46,886 --> 00:29:47,985
FERGUSON: Got what you need,
Chef?

852
00:29:47,987 --> 00:29:50,320
Got your egg,
got your salad and crab.

853
00:29:50,322 --> 00:29:51,688
You got your ice cream
somewhere?

854
00:29:51,690 --> 00:29:53,056
You need me
to grab that?
Ice cream's frozen.

855
00:29:53,058 --> 00:29:55,526
So looking over
at Chef Spence's plates,

856
00:29:55,528 --> 00:29:58,295
the Scotch crab egg is going
onto a mixture of salad,

857
00:29:58,297 --> 00:30:00,564
and that is getting
some salsa verde.

858
00:30:00,566 --> 00:30:02,232
So it looks like
that plate is done.

859
00:30:02,234 --> 00:30:06,637
She's got her frisée crab salad
with crab-gut vinaigrette.

860
00:30:06,639 --> 00:30:09,873
She's got
the crab and coconut eggroll,

861
00:30:09,875 --> 00:30:12,709
the nuoc cham,
and there's some kind of drink.

862
00:30:12,711 --> 00:30:15,746
HA: Fresh young coconut water.
Just refreshing.

863
00:30:15,748 --> 00:30:18,015
BROWN: We've got this
upside-down crab-apple cake,

864
00:30:18,017 --> 00:30:19,216
which is pretty clever.

865
00:30:19,218 --> 00:30:21,418
That's going to get
the bay-leaf ice cream.

866
00:30:21,420 --> 00:30:22,619
15 seconds!

867
00:30:22,621 --> 00:30:24,054
GARCES: That's it.
We're done.

868
00:30:24,056 --> 00:30:26,423
For once,
I'm going to enjoy my beer.

869
00:30:26,425 --> 00:30:27,424
Mmm.

870
00:30:27,426 --> 00:30:31,528
BROWN:
10, 9, 8, 7, 6...

871
00:30:31,530 --> 00:30:33,230
Anything else, Chef?
A lot of ice cream.

872
00:30:33,232 --> 00:30:37,034
<i> ...5, 4, 3, 2, 1.</i>

873
00:30:37,036 --> 00:30:39,403
[ Buzzer ]
<i> Time is up.</i>

874
00:30:39,405 --> 00:30:40,838
All right.
Put that down.

875
00:30:40,840 --> 00:30:42,505
That Food Battle Crab
is history.

876
00:30:42,507 --> 00:30:43,841
Good job,
guys.

877
00:30:43,843 --> 00:30:45,275
Tasting awaits.

878
00:30:45,277 --> 00:30:46,777
Let's go to the Chairman.
Thank you.

879
00:30:46,779 --> 00:30:49,513
Chef Spence, please tell us
what your overall approach was

880
00:30:49,515 --> 00:30:51,148
to today's
secret ingredient

881
00:30:51,150 --> 00:30:52,850
and then about
this first course.

882
00:30:52,852 --> 00:30:55,786
My approach was just trying
to take as much flavor

883
00:30:55,788 --> 00:30:58,322
from all the different
parts of the crabs,

884
00:30:58,324 --> 00:31:00,958
mostly Dungeness
because we are Washington-based

885
00:31:00,960 --> 00:31:02,626
and those are
our local critters.

886
00:31:02,628 --> 00:31:05,195
The first dish
is crab-cake Scotch egg,

887
00:31:05,197 --> 00:31:08,265
so soft-boiled egg coated in
a little bit of a crab-cake mix.

888
00:31:08,267 --> 00:31:09,499
Give it a quick fry.

889
00:31:09,501 --> 00:31:11,602
And it's got a little drizzle
of salsa verde in there.

890
00:31:11,604 --> 00:31:13,136
SUTER:
This looks great.

891
00:31:13,138 --> 00:31:15,305
VIGNERON: Presentation-wise,
absolutely beautiful.

892
00:31:15,307 --> 00:31:17,174
I always admire how
chefs are able to keep the yolks

893
00:31:17,176 --> 00:31:19,176
so runny when you're frying
the whole egg like that.

894
00:31:19,178 --> 00:31:21,078
The acidity
in the vinaigrette

895
00:31:21,080 --> 00:31:23,313
allows you to cut through
some of the fattiness

896
00:31:23,315 --> 00:31:25,482
that you find in the egg yolk,
which is really nice,

897
00:31:25,484 --> 00:31:28,318
although if I didn't know
this was a crab cake,

898
00:31:28,320 --> 00:31:30,621
I wouldn't really think of this
as, like, a crab dish.

899
00:31:30,623 --> 00:31:33,156
This isn't evoking, like,
crab challenge for me.

900
00:31:33,158 --> 00:31:35,225
This is a heavily
bread-crumbed crab cake.

901
00:31:35,227 --> 00:31:36,727
I love
the fried texture.

902
00:31:36,729 --> 00:31:38,528
It's nice, but I'm losing
a bit of the crab,

903
00:31:38,530 --> 00:31:40,030
getting a lot of bread.

904
00:31:40,032 --> 00:31:41,298
Thank you, Chef.
Next course, please.

905
00:31:41,300 --> 00:31:43,433
Thank you.

906
00:31:43,435 --> 00:31:45,669
Next course --
we're going for a sort of

907
00:31:45,671 --> 00:31:47,838
a Vietnamese-style
crab spring roll

908
00:31:47,840 --> 00:31:50,073
with a little bit of young
coconut flesh on the inside.

909
00:31:50,075 --> 00:31:52,643
You get the coconut water from
inside to kind of go with it,

910
00:31:52,645 --> 00:31:54,478
and we have
a nuoc cham.

911
00:31:54,480 --> 00:31:57,347
Take it with your lettuce leaf,
roll it all together, dip it in,

912
00:31:57,349 --> 00:31:59,283
and bon appetit.

913
00:31:59,285 --> 00:32:01,285
SUTER: I love
this presentation.

914
00:32:01,287 --> 00:32:02,753
I love anything
I can eat with my hands.

915
00:32:02,755 --> 00:32:04,421
It's beautiful.
It's got its own little wrapper,

916
00:32:04,423 --> 00:32:06,423
and any time you give me a
beverage on the side, I'm happy.

917
00:32:06,425 --> 00:32:08,392
I tend to like the way
the lettuce picks up the sauce

918
00:32:08,394 --> 00:32:09,526
when you're eating it.

919
00:32:09,528 --> 00:32:10,794
SUTER: Mmm.

920
00:32:10,796 --> 00:32:12,596
There's the crab I was
looking for in the last dish.

921
00:32:12,598 --> 00:32:13,931
Wow, tons of crab
in there.

922
00:32:13,933 --> 00:32:16,066
Lots of great crab flavor,
and I love the nuoc cham.

923
00:32:16,068 --> 00:32:17,401
It's spicy,
it's delicious.

924
00:32:17,403 --> 00:32:18,702
I want to dip
everything in that.

925
00:32:18,704 --> 00:32:21,338
For having, like,
a deep-fried egg roll in there,

926
00:32:21,340 --> 00:32:23,240
it's still surprisingly light
and refreshing

927
00:32:23,242 --> 00:32:25,175
with the lettuce wrapper
and with the nuoc cham.

928
00:32:25,177 --> 00:32:27,344
Textually, you get the crispy,
the crunch,

929
00:32:27,346 --> 00:32:29,713
and when you get all that heat,
to be able to wash it down

930
00:32:29,715 --> 00:32:32,115
with a sweet, like,
cool coconut water.

931
00:32:32,117 --> 00:32:33,750
It's really nice.
Awesome.

932
00:32:33,752 --> 00:32:37,587
Thank you, Chef Spence.
Next course, please.

933
00:32:37,589 --> 00:32:41,725
Our next course is sort of
a take on the frisée lardon,

934
00:32:41,727 --> 00:32:43,994
instead it's more of
a frisée "crab-on",

935
00:32:43,996 --> 00:32:45,862
so we did
a little whole-fried,

936
00:32:45,864 --> 00:32:48,365
cornmeal-dusted soft-shell crab
on the bottom

937
00:32:48,367 --> 00:32:51,601
with a crab-butter vinaigrette
with a little pulled crouton,

938
00:32:51,603 --> 00:32:52,970
and then
we get poached egg on top.

939
00:32:52,972 --> 00:32:54,304
I'm not going to lie.

940
00:32:54,306 --> 00:32:55,706
I was, like, a little bit
worried from, like,

941
00:32:55,708 --> 00:32:57,541
an architectural
standpoint of this dish.

942
00:32:57,543 --> 00:32:59,343
Putting the fried crab,
like,

943
00:32:59,345 --> 00:33:02,312
underneath
the heavily dressed salad.

944
00:33:02,314 --> 00:33:04,014
Then I felt like the crab
wasn't really

945
00:33:04,016 --> 00:33:05,248
going to be
crispy anymore,

946
00:33:05,250 --> 00:33:06,450
but it still is.
Mm-hmm.

947
00:33:06,452 --> 00:33:08,719
We still have all these crispy,
crunchy bits.

948
00:33:08,721 --> 00:33:10,587
You got tons of acid
to cut through

949
00:33:10,589 --> 00:33:11,888
all the natural
sort of fattiness

950
00:33:11,890 --> 00:33:13,223
of all the fried bits
in the crab.

951
00:33:13,225 --> 00:33:14,758
You really get
that crab guts,

952
00:33:14,760 --> 00:33:17,861
which I'm sure at home
sounds gross, but trust
me, it's delicious.

953
00:33:17,863 --> 00:33:20,063
The depth of crab flavor
is really something.

954
00:33:20,065 --> 00:33:21,365
Is there mustard seed
in there, too?

955
00:33:21,367 --> 00:33:22,766
Mm-hmm.
I have a pop
of mustard seed.

956
00:33:22,768 --> 00:33:23,900
Yep.
It's nice.

957
00:33:23,902 --> 00:33:25,369
The poached egg, too,
is beautiful.

958
00:33:25,371 --> 00:33:27,637
I cut into it,
and this waterfall of yolk

959
00:33:27,639 --> 00:33:29,606
kind of fell all over.
I love this.

960
00:33:29,608 --> 00:33:32,242
I would want this as
a lunch-time salad any day.

961
00:33:32,244 --> 00:33:35,345
Thank you, Chef Spence.
Next course, please.

962
00:33:35,347 --> 00:33:38,415
All right, our final course
is sweet.

963
00:33:38,417 --> 00:33:40,884
So, we have a crab-apple
olive-oil cake

964
00:33:40,886 --> 00:33:43,553
with a little bit of crab folded
into that at the very end.

965
00:33:43,555 --> 00:33:45,956
It's been soaked
in some apple cider,

966
00:33:45,958 --> 00:33:48,392
a little bit of infused
crab oil and torch,

967
00:33:48,394 --> 00:33:50,994
and I have some bay-leaf
ice cream to go with it.

968
00:33:50,996 --> 00:33:53,030
The writer in me
loves the fact

969
00:33:53,032 --> 00:33:55,465
that you snuck two puns
into this dish.

970
00:33:55,467 --> 00:33:58,201
Not only a crab apple,
but a crab cake.

971
00:33:58,203 --> 00:33:59,703
[ Chuckles ]
Bravo for that.

972
00:33:59,705 --> 00:34:02,672
And the texture of the ice cream
is just smooth, it's silky.

973
00:34:02,674 --> 00:34:04,107
You get
that nice laurel,

974
00:34:04,109 --> 00:34:06,510
which lends itself
so beautifully to crab.

975
00:34:06,512 --> 00:34:08,111
I think maybe
it's the crab oil

976
00:34:08,113 --> 00:34:10,013
is where I get
the actual crab flavor.

977
00:34:10,015 --> 00:34:12,215
It's there,
but it's subtle.

978
00:34:12,217 --> 00:34:14,918
I am reaching for the crab
in this.

979
00:34:14,920 --> 00:34:16,453
As a cake,
it's delicious.

980
00:34:16,455 --> 00:34:17,821
I love
the brûlée crust.

981
00:34:17,823 --> 00:34:19,156
It's totally balanced,

982
00:34:19,158 --> 00:34:20,991
but the question it raises
is why do a dessert

983
00:34:20,993 --> 00:34:23,260
if you're not going to really
celebrate the crabbiness in it.

984
00:34:23,262 --> 00:34:25,862
But it's shaped like a crab,
and that I appreciate.

985
00:34:25,864 --> 00:34:28,765
Overall, you get, like,
an A-plus on cleverness.

986
00:34:28,767 --> 00:34:29,900
For this whole menu,

987
00:34:29,902 --> 00:34:32,135
it was certainly original,
very clever.

988
00:34:32,137 --> 00:34:33,437
It was all delicious,

989
00:34:33,439 --> 00:34:35,238
but in terms
of actual crabbiness,

990
00:34:35,240 --> 00:34:37,674
it could have been
a pinch more.

991
00:34:37,676 --> 00:34:40,744
Well-done, well-done.
Yeah, I got one.

992
00:34:40,746 --> 00:34:43,613
Chef Spence, thank you
for your wonderful offerings.

993
00:34:43,615 --> 00:34:45,215
Thank you.
Thanks, guys.

994
00:34:45,217 --> 00:34:47,551
It's very difficult
to make five dishes

995
00:34:47,553 --> 00:34:50,520
that are very crab-forward
without being too simple.

996
00:34:50,522 --> 00:34:52,255
I didn't want it to just be
crab on a plate.

997
00:34:52,257 --> 00:34:54,458
We tried hard,
and we still stand by it.

998
00:34:54,460 --> 00:34:56,560
Well, we're halfway
through our tasting,

999
00:34:56,562 --> 00:35:00,764
and the judges have sampled our
challenger, Chef Spence's, fare.

1000
00:35:00,766 --> 00:35:03,300
We will find out what they think
of Iron Chef Garces' food

1001
00:35:03,302 --> 00:35:05,402
when we return.

1002
00:35:05,404 --> 00:35:07,204
♪♪

1003
00:35:14,580 --> 00:35:16,847
♪♪

1004
00:35:16,849 --> 00:35:19,816
Welcome back.
Oh, what a battle it has been.

1005
00:35:19,818 --> 00:35:21,151
Let's refresh, shall we?

1006
00:35:21,153 --> 00:35:23,720
Today's battle, featuring
secret ingredient crab,

1007
00:35:23,722 --> 00:35:26,089
has come to its delicious end.

1008
00:35:26,091 --> 00:35:28,191
Aww, there's all the good stuff
right here.

1009
00:35:28,193 --> 00:35:30,193
BROWN: The judges have
weighed in on our challenger,

1010
00:35:30,195 --> 00:35:31,261
Chef Spence's, menu.

1011
00:35:31,263 --> 00:35:32,596
It was
all delicious,

1012
00:35:32,598 --> 00:35:34,397
but in terms
of actual crabbiness,

1013
00:35:34,399 --> 00:35:36,266
it could have been
a pinch more.

1014
00:35:36,268 --> 00:35:41,171
Now it is time for Iron Chef
Garces to present his dishes.

1015
00:35:41,173 --> 00:35:43,073
Iron Chef Garces.
Chairman.

1016
00:35:43,075 --> 00:35:44,508
Please tell us
what your approach was

1017
00:35:44,510 --> 00:35:45,709
for today's
secret ingredient,

1018
00:35:45,711 --> 00:35:47,711
and then about
this first course.

1019
00:35:47,713 --> 00:35:49,345
We really wanted
to incorporate

1020
00:35:49,347 --> 00:35:50,814
as much of the altar
as we could.

1021
00:35:50,816 --> 00:35:54,551
My approach was also using
different worldly inspirations.

1022
00:35:54,553 --> 00:35:56,987
For your first dish,
we have a crab flan.

1023
00:35:56,989 --> 00:35:59,422
The flan is basically
a custard that's made

1024
00:35:59,424 --> 00:36:03,193
from a stock of the rock crabs,
eggs, a little bit of cream,

1025
00:36:03,195 --> 00:36:05,929
crispy sunchokes,
and some Fresno chilis.

1026
00:36:05,931 --> 00:36:07,697
Enjoy.
It's beautiful.

1027
00:36:07,699 --> 00:36:09,332
Did you actually cook the flan
in the crab shell?

1028
00:36:09,334 --> 00:36:11,701
GARCES: We cooked the flan
in the shell, yeah.

1029
00:36:11,703 --> 00:36:12,903
From the shell,
you get, like,

1030
00:36:12,905 --> 00:36:15,138
that roasted aroma
before you even dive in.

1031
00:36:15,140 --> 00:36:16,673
Mmm.
And it just evokes,
like,

1032
00:36:16,675 --> 00:36:18,542
the essence
of the crab.
Yes.

1033
00:36:18,544 --> 00:36:20,277
So much flavor
coming out of this.

1034
00:36:20,279 --> 00:36:23,346
You got loads of garlic
and that chili.

1035
00:36:23,348 --> 00:36:24,614
Tons of crab.

1036
00:36:24,616 --> 00:36:27,384
Your spoon
glides through it.

1037
00:36:27,386 --> 00:36:29,986
It's silky,
so it's both really delicate,

1038
00:36:29,988 --> 00:36:31,254
sort of texturally,

1039
00:36:31,256 --> 00:36:33,390
but then really powerful
in terms of flavor.

1040
00:36:33,392 --> 00:36:35,559
This would kill it
in any restaurant.

1041
00:36:35,561 --> 00:36:36,893
I love this dish.

1042
00:36:36,895 --> 00:36:38,228
One of the things
that I really liked

1043
00:36:38,230 --> 00:36:39,429
that was a surprise
in here

1044
00:36:39,431 --> 00:36:41,164
was just the texture
of the sunchoke chips.

1045
00:36:41,166 --> 00:36:44,067
To have that crunch of the chip
was just dynamite.

1046
00:36:44,069 --> 00:36:45,168
Thank you very much.
Thank you, Iron Chef.

1047
00:36:45,170 --> 00:36:47,370
Next course, please.

1048
00:36:47,372 --> 00:36:48,672
Iron Chef?

1049
00:36:48,674 --> 00:36:51,141
All right, so we made
a snow-crab ravioli

1050
00:36:51,143 --> 00:36:52,809
with smoked-paprika dough.

1051
00:36:52,811 --> 00:36:54,744
In the filling itself,
it's snow crab.

1052
00:36:54,746 --> 00:36:56,479
There's a little bit
of scallop mousse in there,

1053
00:36:56,481 --> 00:36:58,949
and then garnishing the plate
is a little caviar

1054
00:36:58,951 --> 00:37:00,917
and crispy puff rice.

1055
00:37:00,919 --> 00:37:02,485
I saw this one
being plated,

1056
00:37:02,487 --> 00:37:05,121
and I was very excited
to have it land in front of me.

1057
00:37:05,123 --> 00:37:06,823
You think ravioli,
and you think of a sort of

1058
00:37:06,825 --> 00:37:09,426
dense filling that's maybe got
some, like, cheesiness to it.

1059
00:37:09,428 --> 00:37:13,363
This airy, light, beautiful,
delicate snow-crab filling

1060
00:37:13,365 --> 00:37:15,832
makes the whole dish
just feel sort of ethereal.

1061
00:37:15,834 --> 00:37:17,334
It's a generous portion
of crab.

1062
00:37:17,336 --> 00:37:20,503
The scallop is just there
holding up the crab.

1063
00:37:20,505 --> 00:37:22,405
It's super crabby,
but in a good way.

1064
00:37:22,407 --> 00:37:23,907
The one thing
I have mixed feelings on --

1065
00:37:23,909 --> 00:37:25,308
the puffed rice
on top.

1066
00:37:25,310 --> 00:37:26,776
Normally, I love
a little crunch.

1067
00:37:26,778 --> 00:37:28,211
Here,
for some reason,

1068
00:37:28,213 --> 00:37:29,746
it's reminiscent
of a bit of shell

1069
00:37:29,748 --> 00:37:31,181
that might have been left
in your --

1070
00:37:31,183 --> 00:37:33,049
in your filling.
I concur.

1071
00:37:33,051 --> 00:37:34,117
Thank you, Iron Chef.
Thank you.

1072
00:37:34,119 --> 00:37:36,119
Next course,
please.

1073
00:37:36,121 --> 00:37:39,122
For this course, I'm taking you
to two of my favorite parts

1074
00:37:39,124 --> 00:37:41,258
of Asia --
Singapore and Japan.

1075
00:37:41,260 --> 00:37:43,226
I brought you
some gloves and a bib...
Oh, yeah.

1076
00:37:43,228 --> 00:37:44,561
...just so that,
you know,

1077
00:37:44,563 --> 00:37:47,130
you can keep it clean,
and there's a little beer.

1078
00:37:47,132 --> 00:37:48,331
SUTER: I asked
for two things today.

1079
00:37:48,333 --> 00:37:49,833
I said
I hope I get a beer

1080
00:37:49,835 --> 00:37:51,368
and I hope
someone gives me a bib.

1081
00:37:51,370 --> 00:37:52,369
And you give me both.

1082
00:37:52,371 --> 00:37:53,470
GARCES: All right.

1083
00:37:53,472 --> 00:37:56,339
On your left,
okonomiyaki cake

1084
00:37:56,341 --> 00:37:58,908
with crispy fried
soft-shell crab, bonito flakes,

1085
00:37:58,910 --> 00:38:01,111
and then to your right
of the cake,

1086
00:38:01,113 --> 00:38:04,614
Singapore-style
spicy red chili crabs.

1087
00:38:04,616 --> 00:38:07,751
I'm going in.
All right!

1088
00:38:07,753 --> 00:38:09,519
I just want to say,
I'm really psyched

1089
00:38:09,521 --> 00:38:11,788
to see you guys
with your gloves and bibs on.

1090
00:38:11,790 --> 00:38:12,956
I love it.

1091
00:38:12,958 --> 00:38:14,491
I literally forgot I was on TV
for a second.

1092
00:38:14,493 --> 00:38:15,959
I just kind of
want to dig in.

1093
00:38:15,961 --> 00:38:18,194
I'm just digging in,
like this is delicious.

1094
00:38:18,196 --> 00:38:20,363
Ooh, good kick of heat in there,
but lots of sweetness.

1095
00:38:20,365 --> 00:38:23,066
Not overpoweringly spicy,
but...

1096
00:38:23,068 --> 00:38:25,201
just enough
to make you sweat

1097
00:38:25,203 --> 00:38:26,536
and need the beer,
which is great.

1098
00:38:26,538 --> 00:38:28,138
I love the bits of crab
in the pancake

1099
00:38:28,140 --> 00:38:29,506
and the texture
of it's lovely.

1100
00:38:29,508 --> 00:38:31,708
My pancake --
in the middle,

1101
00:38:31,710 --> 00:38:32,909
I'm not sure if it's,
like, undercooked.

1102
00:38:32,911 --> 00:38:35,011
It's definitely
kind of like --

1103
00:38:35,013 --> 00:38:37,447
like just straight, like,
mushy or like mealy almost.

1104
00:38:37,449 --> 00:38:40,216
I like the texture
of the crab on top,

1105
00:38:40,218 --> 00:38:41,651
but I think it's just
I have some issues

1106
00:38:41,653 --> 00:38:44,421
with the doneness of the pancake
or the flavor of the pancake.

1107
00:38:44,423 --> 00:38:46,122
It's one of those things
where two delicious dishes

1108
00:38:46,124 --> 00:38:48,325
might suffer from
their proximity to each other

1109
00:38:48,327 --> 00:38:51,094
because this one sort of ends up
overshadowing this one,

1110
00:38:51,096 --> 00:38:52,896
which this --
this okonomiyaki pancake

1111
00:38:52,898 --> 00:38:54,030
would actually be lovely
on its own,

1112
00:38:54,032 --> 00:38:55,365
but when you put it
next to this guy,

1113
00:38:55,367 --> 00:38:56,599
it's easy
to forget about.

1114
00:38:56,601 --> 00:38:57,600
Thank you, Iron Chef.
GARCES: Thank you.

1115
00:38:57,602 --> 00:38:58,968
Next course, please.
Thank you.

1116
00:38:58,970 --> 00:39:00,570
Time management --
to be able to cook all these...

1117
00:39:00,572 --> 00:39:01,671
Oh, my God.
I know.

1118
00:39:01,673 --> 00:39:02,739
...in that
short amount of time.

1119
00:39:02,741 --> 00:39:05,675
That's crazy to me.
Very impressive.

1120
00:39:05,677 --> 00:39:07,610
All right, so finally,
for your last course,

1121
00:39:07,612 --> 00:39:09,813
we made a dessert take
on a crab cake,

1122
00:39:09,815 --> 00:39:11,081
and so
it's an old-school

1123
00:39:11,083 --> 00:39:14,250
molten-lava
white-chocolate crab cake.

1124
00:39:14,252 --> 00:39:17,520
We got crab ice cream,
caramelized banana.

1125
00:39:17,522 --> 00:39:18,788
Enjoy.

1126
00:39:18,790 --> 00:39:21,291
It looks so innocent,
but you know inside

1127
00:39:21,293 --> 00:39:23,126
is some weird crab
white-chocolate thing

1128
00:39:23,128 --> 00:39:25,261
that I'm going to be honest
with you sounds petrifying.

1129
00:39:25,263 --> 00:39:27,997
I feel like this is
what you come to Iron Chef for.

1130
00:39:27,999 --> 00:39:31,267
You have crab, and you know
you got to do a dessert.

1131
00:39:31,269 --> 00:39:34,637
Like, this is what
I would expect to have,

1132
00:39:34,639 --> 00:39:36,406
and, yeah, it's weird.

1133
00:39:36,408 --> 00:39:38,408
You know what I mean?
But it's like --
It's not bad.

1134
00:39:38,410 --> 00:39:41,511
Coming from a weird guy,
like, it's delicious.

1135
00:39:41,513 --> 00:39:46,049
It's blurring those lines
in between sweet and savory

1136
00:39:46,051 --> 00:39:49,686
where you're not sure if
it's going to work, but it does.

1137
00:39:49,688 --> 00:39:51,187
There is crab there.

1138
00:39:51,189 --> 00:39:53,423
There's actually quite
a bit of crab flavor
coming from that cake.

1139
00:39:53,425 --> 00:39:55,792
Textually, I will say this
beautiful little lava cake --

1140
00:39:55,794 --> 00:39:57,627
like, I don't care
what flavor you put in that.

1141
00:39:57,629 --> 00:39:59,295
The execution
on that dish

1142
00:39:59,297 --> 00:40:01,765
as just a piece of pastry
is astounding.

1143
00:40:01,767 --> 00:40:04,467
Overall, I feel like you really
embraced the challenge.

1144
00:40:04,469 --> 00:40:05,735
Thank you very much.

1145
00:40:05,737 --> 00:40:08,204
Iron Chef Garces, thank you
for your wonderful meal.

1146
00:40:08,206 --> 00:40:09,706
Thank you.
Thank you, Chef.

1147
00:40:09,708 --> 00:40:12,475
Thank you very much.

1148
00:40:12,477 --> 00:40:15,945
GARCES: I think the judges
understood our battle strategy

1149
00:40:15,947 --> 00:40:19,048
and appreciated our execution,
so I'm feeling pretty good.

1150
00:40:19,050 --> 00:40:20,650
Time to tally up the scores

1151
00:40:20,652 --> 00:40:23,853
and find out who's
the crabbiest chef of all.

1152
00:40:23,855 --> 00:40:26,089
"Iron Chef America" will return.

1153
00:40:26,091 --> 00:40:28,057
♪♪

1154
00:40:35,367 --> 00:40:37,600
♪♪

1155
00:40:37,602 --> 00:40:39,335
Hi. Welcome back
to "Iron Chef America".

1156
00:40:39,337 --> 00:40:41,204
It is time for results,

1157
00:40:41,206 --> 00:40:44,808
but first, Jet Tila is going to
explain how the scoring works.

1158
00:40:44,810 --> 00:40:46,109
Jet?
Thanks, Alton.

1159
00:40:46,111 --> 00:40:48,578
Each judge can award a chef
up to 10 points for taste

1160
00:40:48,580 --> 00:40:50,613
and flavor,
5 points for plating,

1161
00:40:50,615 --> 00:40:54,050
and 5 points for originality
in the use of the ingredient.

1162
00:40:54,052 --> 00:40:55,585
These scores will be added
to the points

1163
00:40:55,587 --> 00:40:57,454
already awarded
for the first dish,

1164
00:40:57,456 --> 00:41:01,257
so that's a total of 25 points
available for each chef.

1165
00:41:01,259 --> 00:41:03,193
Jet, thank you very much
for that clarification.

1166
00:41:03,195 --> 00:41:04,427
Now let's go up to the Chairman

1167
00:41:04,429 --> 00:41:07,897
and find out
whose cuisine reigns supreme.

1168
00:41:07,899 --> 00:41:11,100
Today, two champions
met in Battle Crab

1169
00:41:11,102 --> 00:41:14,070
here in Kitchen Stadium.

1170
00:41:14,072 --> 00:41:15,872
Chef Spence.

1171
00:41:15,874 --> 00:41:17,941
♪♪

1172
00:41:17,943 --> 00:41:20,076
Iron Chef Garces.

1173
00:41:20,078 --> 00:41:22,311
♪♪

1174
00:41:22,313 --> 00:41:26,015
The judges have spoken,
and the winner is...

1175
00:41:26,017 --> 00:41:28,551
♪♪

1176
00:41:28,553 --> 00:41:30,653
...Iron Chef Garces.

1177
00:41:30,655 --> 00:41:32,222
Thank you.

1178
00:41:32,224 --> 00:41:33,790
Thank you.
Good job.

1179
00:41:33,792 --> 00:41:35,058
Thank you.

1180
00:41:35,060 --> 00:41:36,326
BROWN:
An impressive win,

1181
00:41:36,328 --> 00:41:38,561
and nothing to feel crabby about
for the Iron Chef today,

1182
00:41:38,563 --> 00:41:43,500
as they pinched victory in
every category in Battle Crab.

1183
00:41:43,502 --> 00:41:45,702
I guess I'm my own worst enemy
sometimes,

1184
00:41:45,704 --> 00:41:46,870
but I'm a perfectionist.

1185
00:41:46,872 --> 00:41:49,439
I wanted to do the stuff
exactly the right way,

1186
00:41:49,441 --> 00:41:52,175
but that time crunch
can get in your way sometimes.

1187
00:41:52,177 --> 00:41:54,377
'Til the next time.
Maybe.

1188
00:41:54,379 --> 00:41:55,545
[ Laughter ]

1189
00:41:55,547 --> 00:41:57,514
Chef Spence certainly
held her own.

1190
00:41:57,516 --> 00:41:59,415
Her dishes looked
really delicious,

1191
00:41:59,417 --> 00:42:02,685
but it's always good to win
in Kitchen Stadium.

1192
00:42:02,687 --> 00:42:04,053
I leave you today with a quote

1193
00:42:04,055 --> 00:42:06,689
from my favorite crustacean
of all time.

1194
00:42:06,691 --> 00:42:08,658
That would be
SpongeBob SquarePants' boss,

1195
00:42:08,660 --> 00:42:11,694
Mr. Eugene H. Krabs, who said,

1196
00:42:11,696 --> 00:42:16,032
"What is today
but yesterday's tomorrow?"

1197
00:42:16,034 --> 00:42:18,067
Indeed. I'm Alton Brown.

1198
00:42:18,069 --> 00:42:20,069
On behalf of Jet Tila,
the Chairman,

1199
00:42:20,071 --> 00:42:22,372
and everyone here
in Kitchen Stadium,

1200
00:42:22,374 --> 00:42:24,340
I bid you good eating.

1201
00:42:24,342 --> 00:42:27,644
♪♪