The Next Iron Chef Week: Brad Farmiere

The new season of The Next Iron Chef kicks off this week! On it, 10 world-class chefs will battle it out for a place in kitchen stadium. But, before they do that, they're going to have to make it through the gaunlet in PIX Kitchen!

Each day this week we're featuring a local chef from the show, and today we have Brad Farmerie, executive chef of Double Crown, Madam Geneva, PUBLIC and The Monday Room. His "secret ingredient" today is eggs and Farmiere showed us how to make Turkish Eggs.

Farmerie comes from a food-loving family in Pittsburgh. During college, he took a year off from studying to explore the cuisines and wines of Europe, North Africa, the Middle East, Southeast Asia and the Antipodes. One year turned to seven and in 2003, Farmerie returned to the US to head New York City's PUBLIC and in 2006 The Monday Room. In 2008, to took the reigns as executive chef of the two-in-one project, Double Crown and Madam Geneva, which takes as its inspiration the unique cuisine that emerged when the British colonized the countries of South Asia and the Far East.

The Next Iron Chef premieres October 4 at 9pm on the Food Network. For more information, visit www.foodnetwork.com.

Turkish Eggs
Serves 4

Turkish Eggs is one of our most popular dishes on the Public brunch menu for good reason- soft perfectly poached eggs, tangy yogurt, and a rich chili butter topping it all off. Who can resist such a simple delight?

Fortunately these delights are easily replicated in the home kitchen. Take your time and try to get a perfectly shaped poached egg- it should look like a teardrop, not flat. Easy, even for a kitchen klutz.

Ingredients
1 cup full fat Greek yogurt
2 Tablespoons finely chopped chives
2 Tablespoon extra virgin olive oil
8 organic eggs
2oz butter (1/2 a stick)
1 Tablespoon chili flakes

Directions
- Place the yogurt, olive oil, and chives in a mixing bowl and stir together. Put an equal amount of yogurt in the bottom of four bowls, making a slight indention in the middle for the eggs to sit. Leave at room temperature until needed.

- Place the butter in a small pot and melt over medium heat.

- Stir the butter constantly, and when the butter turns a light golden brown color add the chili flakes. Set the pot aside.

- Place a pot of water on high heat to poach the eggs (the deeper the pot the better the shape on the eggs). Add 2 Tablespoons white vinegar for every ½ gallon of water in the pot (this will help to cook the eggs and give them a better shape.

- When the water is up to a boil stir a slotted spoon around the edge of the pot to create a small whirlpool.

- Quickly crack the eggs one by one and dump the egg into the middle of the pot.

- Reduce the pot to a simmer (with bubbles still coming up in the water) and cook the eggs for about 3 minutes until they are firm but give a bit (this will give a runny yolk).

- With a slotted spoon remove the eggs, allowing the excess water to drain from each egg. Put two poached eggs on top of the yogurt in each bowl.

- Pour chili butter over the eggs and serve with plenty of toast to sop up the delicious goodness.

Recipe from Brad Farmerie