On a recent episode of Iron Chef America, Spanish chef Jose Andres took on Bobby Flay in Battle Goat. Andres is best known for his molecular gastronomy at minibar in Wasihngton D.C. Minibar itself is probably best known for Andres’ “edible lightbulb”. DCist presents a full recap. Some highlights:

The difference in style was evident. Flay, as a big-flavor guy, crafted dishes that were more standard fare (even though they looked tasty) — tacos, meatballs, curry, and a tagine, while Andrés veered more toward the fanciful; Minibar, with it’s impressive presentation and “molecular gastronomy,” was really shining through. The question, however, was “Will Andrés’ fancy stylings hold up on the judges’ taste buds?”

The preparation in the meantime made for some great theatre, though. Rueben micro sliced avocados. Jose filleted whole seed packets from tomatoes. They made “caper air” and “pomegranate foam” with lecite, a soy-based emulsifier. Rueben filled 16 syringes with a reduced red wine, chilled them, put them in a rack, and pressed down uniformly on top with a board to make “red wine caviar” in the magic solution below. In a final touch, Fukushima and Andrés plopped a glass dome over a plate of ribs and filled it with a “tobacco enthusiast’s” pipe full of applewood smoke, prompting Cheech and Chong jokes. “Dazed and confused ribs,” Brown called the dish.

What made us particularly proud was that , Andrés stood up to the hard-charging New Yorker’s trash talking, “Don’t sweat, you’re on TV baby!,” Flay bleated as Andrés was actually sweating through his shirt. He dished the same out, though, asking Flay if he needed some help late in the hour as Andrés leisurely plated his dishes, stood back to assess the levels of his foams, and plated some more. Flay, meanwhile, was screaming about barbeque sauce and flipping out over the tagine.

Here’s a rundown of both chef’s menus:

Flay

* Goat Meatball Salad – Meatballs of goat, lamb, and pork over goat cheese with arugula, microgreens, and a tomato mint sauce with smoked paprika
* Chile Relleno – Anaheim chili stuffed with goat on a sauce of goat milk yoghurt, pomegranate, and walnuts
* Goat Red Curry – Thai style red curry of goat on a crispy rice cake (risotto flash frozen, made into cakes, and then deep fried) with ginger and garlic.
* Goat Taquito – Goat loin with spice rub and chipotle-honey glaze, pared with grilled tortilla, queso fundido, and pickled red onions
* Tagine of Goat with saffron, apricot, and cranberry couscous.

Andrés

* Goat tartare wrapped in avocado with caviar, “tomato caviar” and “caper air”
* Goat “couscous” – Couscous made of sauteed cauliflower
* BBQ Ribs and Corn – Goat ribs cooked in sauce made of Mexican cola on top of a corn puree, all under a dome of applewood smoke.
* Slow-cooked goat tenderloin over cheesy mashed potatoes with Spanish olive oil
* Goat milk sorbet with aforementioned pearls of red wine and fruit