Iron Chef America – Batali v. Bartolotta
This was an exciting Sunday, but I am going to start with Iron Chef America: Batali v. Bartolotta. Chef Paul Bartolotta is from the infamous Bartolotta Restuarant at Wynn Las Vegas. The secret ingredient: Rice. A simple ingredient, however, often such a simple ingredient is the most difficult. Rice is so versatile that I knew this would be an interesting battle.
Chef Bartolotta created a beautiful rice salad with lagostine (there is the lagostine again!) zucchini, tomato and very good olive oil. It really looked like a refreshing dish. It was so fresh, colorful, and beautifully plated. Chef Bartolotta created many delicious-looking dishes, like his Risotto al Nero with cuttlefish, lagostine, and scallops. He followed this creation with a squab liver risotto with brussel sprouts and chanterelle mushrooms. The finale: an apple and rice fritter with crème anglais. Fantastico!
However, Iron Chef Mario Batali just amazes me everytime I watch him cook. He really takes simplistic cooking to a new level. Chef Batail took rice on a tour around the world, beginning with Spain. He created a Spanish croquette de paella encrusted in rice flour.
Next was the most amazing creation (and I really do not remember what he served it with; the drink itself was so creative); an American wild rice Horchata. Horchata is a traditional Mexican drink that is made of rice, almonds, cinnamon, lime zest and sugar.
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Chef Batali, then went on to Italy to make an Osso Buco with saffron risotto and braised bone marrow. If that was not amazing enough; he finished with a Korean Kim chi that just looked unbelievable. Both Chef Batali and Bartolotta really showed great creatively with the use of the secret ingredient. However, Iron Chef Batail really went over the top and won over the judges.
