"I Would Have Breaded the Bejeebers Out of It" — Alton's After-Show

Alton and Jet offered alternative approaches for dealing with a doozy of a Cutthroat Kitchen sabotage: canned haggis.
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Famous for its (hilariously wonderful) outlandish sabotages thrown at innocent chefs, Cutthroat Kitchen has forced its share of mandatory oddball ingredients into competitors' dishes — anyone remember that canned whole chicken? On tonight's all-new episode, host Alton Brown took that idea of diabolical eviliciousness one step further by introducing canned haggis during the Scotch egg battle in Round 1. If you've never before heard of haggis, here's what you need to know: It's a hodgepodge of animal, often including stomach, liver and heart, and it's often mixed with spices. Instead of traditional sausage to envelop the egg, one chef had to use this mystery canned meat — this particular can full of lamb heart and liver, pork fat and dehydrated onion — much to the horror of Jet Tila, the judge of the day.

"And you know who had to eat that," he told Alton sarcastically during the After-Show, adding that Chef Plum, who was saddled with this doozy of a sabotage, "failed to turn that haggis into a good Scotch egg." Turning the tables on the judge, Alton asked Jet how he would have approached this challenge, and Jet explained that it's all about masking the natural flavor of the haggis. "More seasoning — maybe onion, lots of dry spices, maybe some fresh herbs as well. You would have to cook that gaminess out of it," he noted.

Alton, however, offered a new approach, one that he said centered on a key ingredient: booze. "I would have used a little cognac maybe, and I would have sold it as kind of a Scottish egg via Paris, because I will eat liver mousse all day or a terrine all day if it's got cognac in it," he said, adding that a quick bread-and-fry action wouldn't have hurt either. "I would have breaded the bejeebers out of it and quick fried it."

Click the play button on the video above to hear more from Alton and Jet, and get their takes on more of tonight's sabotages.

Tune in to Cutthroat Kitchen on Sundays at 10|9c.
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