Siegenthaler, Vrana do culinary battle with live cook-off

Welcome to NHL.com, the official site of the National Hockey LeagueBienvenue à LNH.com , le site officiel de la Ligue nationale de hockeyДобро пожаловать на NHL.com, официальный сайт Национальной хоккейной лигиTervetuloa NHL:n viralliselle nettisivustolle NHL.comiinVälkommen till NHL.com, NHL:s officiella web-sidaVítejte na NHL.com, oficiálních stránkách National Hockey LeagueVitajte na NHL.com, oficiálnych stránkach National Hockey LeagueWillkommen auf NHL.com, der offiziellen Seite der National Hockey LeagueBienvenido a NHL.com, el sitio oficial de la National Hockey LeagueJakub Vrana and Jonas Siegenthaler had a heated cook-off live on Washington Capitals Twitter on Thursday, but the real winners are anyone who makes their dishes at home.The Capitals teammates each made a 25-minutedish from his respective kitchen as team chef Robert Wood provided some guidance and encouragement, and radio announcer John Walton delivered commentary.Video: Caps Social Cookoff | Vrana & SiegenthalerWashington forward T.J. Oshie also popped in to check on their progress.Siegenthaler, a defenseman from Zurich, Switzerland, opted for a Swiss dish of veal and mushrooms in a cream sauce called Züri Gschnätzlets.He said he goes to a Swiss restaurant in Washington D.C. once a month and gets Züri Gschnätzlets most of the time, but he also makes it at home."It's actually pretty easy to cook," he said. "I didn't think I'd use it or present it at some point in my life." By Jonas Siegenthaler Ingredients1 pound veal - sliced thin1 cup white button mushrooms - sliced1 splash white wine1 cup onions - diced1 pound Russet potatoes - shredded on a coarse grater½ cup heavy cream DirectionsRattle or shred the potatoes and make a "rösti" or large hash brown cake - using a large 12-inch saute pan, start with oil in the pan over medium heat.Add enough oil to have a small pool in the bottom and then add the potatoes evenly, seasoning the potatoes as you add. By Jakub Vrana Ingredients1 pound thinly sliced beef -- use a grilling steak like NY strip, flank or sirloinMarinate at least 1 hour but best overnight in the fridge:A pinch of salt and pepper1 tablespoon ginger puree1/4 cup soy sauce2 teaspoons potato starch (arrow root could work as well)3 oz olive oilVeggies1/2 cup yellow or white onion - sliced1 cup mushrooms - sliced1/4 cup green onions - sliced1/2 jalapeno - choppedHoney - to taste DirectionsPreheat a 10-12-inch skillet or saute pan over medium high heat until nice and hot.Start by browning the sliced onion in a little oil.Once nicely browned, add the meat and keep cooking quickly until you brown the meat nicely.Then you can cook the veggies -- mushrooms, green onions, jalapenos -- adding a pinch of salt as you cook.Now balance the spice with a little sweetness from the honey.Enjoy it alongside steamed white rice, and finish with a little touch of chives on top.