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updated: 10/31/2012 7:45 AM

Judges take their turn with the secret ingredients

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  • Ying Stoller combines fennel and pumpkin into ravioli that she serves with freekeh- and sesame-coated Korean barbecued catfish.

      Ying Stoller combines fennel and pumpkin into ravioli that she serves with freekeh- and sesame-coated Korean barbecued catfish.
    Courtesy of Ying Stoller

  • Seared pork chops sit on a bed of roasted kale; a sherry-infused blueberry sauce dresses the plate.

      Seared pork chops sit on a bed of roasted kale; a sherry-infused blueberry sauce dresses the plate.
    Courtesy of Porte Brown

 

Our contestants didn't have a choice. I gave them the challenge ingredient combinations and that's what they had to work with.

But when it came time to ask our judges if they wanted to get in the game, I let them pick the weekly ingredients they wanted to work with.

A handful of judges gave it a go and I found it interesting that they each picked different mystery baskets. My challenge recipe and one developed by Q7 Ranch's Katie Bloomfield will be included in our Cook of the Week Challenge special section that publishes on Nov. 21.

-- Deborah Pankey

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