Male: One seasoned chef, three random ingredients, and three tough judges. It is time for Stump the Chef. Today award winning culinary chef Matt Weaver will set his culinary skills against his toughest opponent yet. Let’s see today’s random ingredients.
Female: Apple, garbanzo beans, and yak meat?
Male: Now lets play Stump the Chef.
Matt: I got it, classic French, Middle Eastern, an American altogether in a diabolical fusion.
Male: And he’s off.
Male: Getting ready for some diabolical fusion here today on Stump The Chef, Chef Matt weaver jumping right into the yak meat you can see there he is slicing that up in dicing that up for whatever he has in mind today. He also prepared some caper berries slicing those up very finely not sure where that’s going but I’m sure we’re about to find out.
Male: Isn’t yak meat really healthy for you?
Male: Yes actually it is it has more protein than beef or chicken and actually has fewer calories per serving than even a skinless chicken breast and you know it has a real delicate flavor to it, unlike beef so all in all it is a very sensible choice.
Male: Yes except for that the fact that they are and the threatened species list.
Male: Well you have got to pick your battles.
And after dicing up his yak meat looks like Chef Matt weaver is mixing something up in there, he has got olive oil and an egg along with a touch of salt and I believe that was brandy that he just poured in there.
Male: That is a lot of flavor for a delicate meat.
Male: Yes that is, he also put some Worcestershire sauce along with the caper berries I’m not exactly sure where he is going with this but it looks like he is going to the fridge.
Male: Do you know that yak is used as a Nepalese medicine?
Male: I do now. And with the yak meat in the fridge and Matt has moved on to the next ingredient.
Male: A can of whoop ass.
Male: Actually that is a can of garbanzo beans you can see there he is also preparing to Jews a couple of lemons.
Male: Well he is rolling those lemons like a purse snatcher rolls old ladies.
Male: No idea what he has in store for that the with the garbanzo beans and the lemon I am assuming this is going to be that Middle Eastern influence he was talking about earlier.
Male: I would agree but I’m confused how Matt is going to use a can of garbanzo beans to artificially inflate the price of oil.
Male: One Sorry to interrupt guys but its time for Matt’s tangent.
Matt: Apples were one of the first fruits ever cultivated by man and were first written about in the second century BC there are actually over 7000 named varieties of apples and the worlds highest producers are actually Italy and France. Apple’s can be used and inimitable ways in both sweet and savory cooking. My favorite apple concoction is a fire grilled link of chicken and apple sausage, served with habanera sauce, Enjoy.
Male: And it looks like Matt has now pulled out one of his favorite appliances the food processor, garbanzo beans getting thrown in there and I’m not exactly sure what he has in mind for that but I have to say I’m starting to get a little nervous about this yak meat, you know we saw him dicing that up at the start and we haven’t seen him do anything with it since.
Male: Well I have heard you are not supposed to overcook yak meat but this is ridiculous he hasn’t cooked it at all yet, and where are the apples?
Male: That is a really good point, we have not even seen the apple and we do not know how that is going to play in this whole recipe and he seems to be spending quite a lot of time on these garbanzo beans. He has got them sitting in the food processor there with a little tahini he then stirred some lemon juice and a little salt and a little olive oil and a little garlic, I think it’s pretty clear to see what he is doing here today he is making a little hummus.
Male: Or maybe a garbanzo bean pie?
Male: I think I’m going to put my money on hummus, about how this is going to work with the yak and the apple your guess is as good as mine.
Male: I made a guess I said, garbanzo bean pie.
Male: Oh that’s right, well in that case your guess is not as good as mine.
Male: Thanks
Male: And finally we see the third ingredient of the day, the apples, it looks like Matt is coring those and preparing to slice them for something and we’ll probably see him cooking that yak meet any minute now, my guess is he has been waiting to the very last moment because you have to be able to not overcook the yak meat.
Male: I think he is going to deep fry some yak balls here.
Male: Absolutely not, deep frying would be way too harsh for such a delicate meat I’m guessing it is we are going to see him grilling them here at the last minute but let’s find out from the man himself, Matt how you going to cook this?
Matt: Cook it? I am done cooking, this is the last step. You know I am betting on the judge’s having an open mind. Some people do not like steak tartar, it is a little weird and I am making yak tartar and I may be stumped on that alone. But if they try it they will like it.
Male: Will there you have to it that likes his meat raw.
It is weird I have never had sushi before.
Male: Its plating time.
Male: You know what I’m still not sure what to think of this dish, it looks like Matt is starting off with the apple there, using that as some sort of chip and moving on to the hummus he is going to be making Connell’s there.
Male: That is a fancy pants technique.
Male: Yeah it looks really nice but I have to say I’m still out on how this one is going to taste, he is taking a real chance with this raw yak meat but I think it looks great, what would you say?
Male: Well I would say looks tasty and electable but if I did I would be a damn liar, I mean that is raw yak. Are you out of your friggin mind?
Male: It looks good to me but let’s see what our judges have to say about that.
Get ready for adventure guys, today I was given apple’s, garbanzo beans, and yak sirloin so I decided to go all out, I present you with yak tartar, with original hummus, served on a crispy apple chip, it is a appetizer I like to call the yak attack, check it out.
Falan: Very interesting way to use, yak… But I had to say it is not my favorite, I don’t like the texture it sticks in my teeth. I like the chick pea paste, that is really good with the apple, but just not the yak, its just I have a really bad aftertaste, sorry but you have been stumped.
T.Shaw: When I first saw it, it kind of scared me a little bit; I was like good lord what is that? But when I ate it I was like hmm, this is not bad it is pretty good. I have seen yaks on TV but I’ve never experienced the taste of a yak. It pretty, kind of spicy and the garbanzo beans kind of pet it up a little bit so it kind of excited me, so Matt you passed.
Angie: I like that it is crunchy and I like the garbanzo, I like the hummus type thing. The yak was not as scary as I thought I was going to be. I noticed a little bit of spice in there and it was almost sweet. It is a little odd but I wouldn’t not eat it, so I thought it was, ok.
Matt: That is a pass
Male: One let’s see the verdict. Matt I would not have eaten that and yet somehow you passed.
Matt: Yeah I was surprised I thought I was going to get stumped on the fact that it was raw meat, but I liked it, and they took that leap of faith and tried it and they liked it. I had fun and I hope you had fun don’t be afraid of the kitchen and don’t be afraid to taste new things, thanks for joining us and see you next time.
That’s it for this episode of Stump the Chef.
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