Ming Tsai, Marcus Samuelsson’s ‘Iron Legend’ Worthy Recipes

Ming Tsai, Marcus Samuelsson's 'Iron Legend' Worthy Recipes

“Iron Chef” is back and the new streaming reboot, “Iron Chef: Quest for an Iron Legend”, takes a super-sized approach to the groundbreaking culinary competition that started it all.

The culinary challenge, where world-class cuisine meets high-octane sports, brings five new groundbreaking Iron Chefs to the Kitchen Stadium arena of challenger chefs. The competition’s most successful challenger then returns to battle in a grand finale episode for the chance to be named the very first “Iron Legend.”

To celebrate the return to Kitchen Stadium, celebrity chefs Ming Tsai and Marcus Samuelsson joined Good Morning America, along with host Alton Brown and judge Nilou Motamed, to tackle dishes worthy of an Iron Chef.

Check out their full recipes below.

Chef Ming Tsai’s Watercress Fried Rice With Watercress Salad


1 package vegetable chorizo ​​(Tsai prefers Before the Butcher Chorizo)

2 tablespoons minced garlic

2 tablespoons chopped ginger

1 bunch scallions, sliced; green and white separated

1 jalapeno, finely chopped (marrow and seeds removed)

1 cup vegetable egg substitute, scrambled eggs (Tsai prefers JUST Egg)

3 cups cooked jasmine rice, hot

2 cups chopped watercress, 1 cup whole leaves for salad

2 tablespoons dim sum dipper

1 lemon, juice and zest

2 tablespoons extra virgin olive oil

Kosher salt, freshly ground black pepper to taste

Grape seed oil, for cooking

Dim Sum Dipper

2 parts soy sauce

1 part rice vinegar

1/2 part sambal

Travel directions

Place the wok over high heat, brush lightly with grapeseed oil and add the chorizo. continue cooking.

To the same wok, add the spring onions, garlic and ginger. Stir. Add the jalapeno, egg substitute, jasmine rice, and chopped watercress. Stir.

Add the dim sum dipper and mix well. Season with salt and pepper.

In a small bowl, combine the remaining watercress, lemon juice and zest, and olive oil. Season with more salt and pepper.

Plate the fried rice with watercress salad, garnish with spring onions, serve warm and enjoy!

Tips from Chef Tsai:

The white pith is the most spicy part of the jalapeno.

When it comes to scallions, the white is stronger, which can be used for cooking, while the green is for garnish.

Watercress has bountiful benefits with six times the vitamin C of fresh orange juice.

Plant-based proteins are impressively good.

Shrimp and Risoni from Marcus Samuelsson


1 cup risoni cooked as directed on the package

8 pieces 16/20 peeled and deveined shrimp

2 tablespoons olive oil

1 tablespoon minced garlic

1/2 cup canned crushed tomatoes

1/2 cup shellfish juice

1/2 cup coconut milk

1/4 cup peas, fresh or frozen

1/4 cup fresh corn kernels

1/4 teaspoon cumin

1/2 teaspoon paprika

1 lemon halved

10 basil leaves, coriander and mint

Salt to taste

Travel directions

Place olive oil in a paella pan over high heat. Add the prawns and fry for 1 minute on each side. Remove from the pan. Add garlic and reduce heat to medium. Cook the garlic for 2 minutes, then add the tomato, clam juice, coconut milk, cumin and paprika and simmer for 5 minutes. Add risoni and cook for 1 minute, then stir in peas, corn and shrimp. Cook for a further 3 minutes until the prawns are cooked through and the risoni begins to caramelize slightly in the pan. Garnish with lemon, Parmesan cheese and herbs.

Tips from Chef Samuelsson:

The shrimp can be any kind/variety you like.

You can add other proteins if desired, such as sausage or even other seafood.

It’s important to let the risoni caramelize a little on the bottom of the pan, so fight the urge to stir at the end.