Bobby Flay's Throwdown! (20 page)

1.
Combine the wine, apple, pear, plums, and orange in a large saucepan and boil over high heat until the wine is reduced by half, about 12 minutes. Transfer to a large bowl or pitcher. Stir in the pomegranate, orange, and grape juices, the simple syrup, and the corn syrup. Cool to room temperature. Then cover and refrigerate for at least 4 hours and up to 2 days. (The longer it sits, the more flavor it will have.)

2.
Place the pop molds in the freezer 1 hour before filling.

3.
Strain the mixture into a bowl or pitcher and fill the ice pop molds, leaving a little room at the top. Freeze until solid, at least 4 hours.

4.
Dip the molds in lukewarm water to loosen the ice pops, and then pull them out.

MAKES 10 POPSICLES

1.
Puree the pineapple with an immersion blender or in a food processor, but keep some texture to it. Stir in the lime juice, salt, and sugar by hand until dissolved. Add the chile powder. Fill 3-ounce molds and freeze the popsicles for at least 24 hours and up to 2 days.

2.
Dip the molds in lukewarm water to loosen the ice pops, and then pull them out.

Name: David Greco
Establishment: Mike’s Deli
Hometown: Bronx, New York
Website:
www.apthuravenue.oom
Phone: (718) 295-5033

I was on Arthur Avenue in the Bronx, ready to take on the Italian-American classic, eggplant Parmesan. I went up against David Greco, a man whose version of the dish is the pride of that borough’s Little Italy. It was a Throwdown full of music, trash talk, and celebrities, all with a photo finish.

Mike’s Deli was opened by David Greco’s father back in 1951 on a stretch of Arthur Avenue already littered with Italian delis. In a neighborhood full of the real deals, Mike’s Deli is a standout, beloved for its legendary eggplant Parmesan, made with homemade mozzarella from his grandmother’s recipe. The dish is so popular that David and his dad even serve it up at Yankee Stadium. So why not show it off as the star of Arthur Avenue for a Food Network show called “Culinary Streets”?

There are three major components to think about when making great eggplant Parmesan: the cheese; the tomato sauce, which has to have good flavor yet not be overpowering; and of course the eggplant, which can be bland, bitter, and chewy if not cooked right. I decided to cut the eggplant into thick rounds for a meaty texture and to leave its skin on because I love the flavor.

I gave my tomato sauce an extra flavor kick with roasted red peppers and layered everything with a blend of four cheeses: fontina, two mozzarellas, and Romano. Our test kitchen trial was the first time either Stephanie, Miriam, or I had made eggplant Parmesan and we were thrilled with the results.

The
Throwdown!
team crossed the river to Mike’s Deli, and after a few jabs at my Irish heritage, I received a warm Bronx welcome and David and I both got down to business. I was thinking I might have had the edge with my roasted red pepper tomato sauce…until David and I exchanged plates. I adored his thin layers of eggplant, his savory sauce, and especially his creamy homemade mozzarella. It was obvious that this man had been making this dish for years. David wasn’t a fan of the fact that I had left the skin on my eggplant, saying that it is a big no-no in Italian cooking. He did say my dish was good, but was he just being polite?

Maria Garcia, freelance food writer with
Ambassador
magazine, and Robert Cacciola, culinary adviser to the Westchester Italian Cultural Center, stepped up to judge our dishes on their taste, texture, and adherence to tradition. They tasted David’s first and thought the sauce was sweet and nice. Maria thought there was a lot of cheese but Robert did not. The judges were on opposite sides with mine, too. Maria liked the skin on my eggplant while Robert didn’t. The judges were locked for what seemed like forever. They begged for a tie, but in the end they decided that tradition would win out, and David was announced the winner.

It was pretty scary taking my eggplant Parmesan up to Arthur Avenue because not only was I going up against David, I was going up against years and years of Italian tradition. That is where good food comes from: tradition, love, and family—and that is what David’s dish is all about.

SERVES 6 TO 8