From sadistic to sympathetic, runners-up suggest mystery baskets for Cook of the Week Challenge finale
If you're not the one faced with having just one hour to cook with peanut butter, mussels, vodka and ricotta cheese, those ingredients might not sound so scary. Then again, the combination still might sound downright terrifying.
When I asked the Cook of the Week Challenge contestants who didn't make it all the way to the live cook-off on Nov. 3 to suggest mystery basket ingredients for the four cooks in the finale I wasn't sure what I'd hear back. I think some responded after watching “Chopped Grand Champions” or “The Simpsons Treehouse of Horror.” Some included a little explanation; other's did not.
Anyway, this certainly gives me something to consider for next week. Or maybe I'll save these ideas for the 2015 Cook of the Week Challenge. Consider yourself warned.
• Some kind of a root vegetable, like rutabaga or turnips, fish, yogurt and mint. — Denise Allen
• Peanut butter, mussels, vodka and ricotta cheese — Colette Amabile
• Ground chicken, chocolate, bacon, cherry pie filling — Chris Crabtree
• Chicken liver, okra, ox tongue and dodhy, an Indian vegetable with light green skin and white pulp. All these ingredients can be very tasty if they are cooked in a specific way, with specific spices. — Aban Daboo
• Lobster, barley, cilantro and cream — Roberta Fahey
• Duck breast, pickled beats, Fruit Roll Ups and polenta — Tim Hoffman
• Pork tenderloin, red licorice, tomatoes and lemons — Pam Larson
• Ground round, mandarin oranges, cous cous and brussels sprouts. Since the finals are live and in front of an audience I don't think you want to stick them with anything too crazy. The last thing they need is to get “handcuffed” by something too nuts. I'm going to keep my final mystery basket simple, but also make them get creative. — Jack Mac Intosh
• I would like to see a theme ... like tortillas, beans, tomatoes and onions. Or ramen, soy sauce, pea pods and tofu. — Steve May
• Duck breast, fresh raspberries, parsnips and sun-dried tomatoes. I am interested in what can be created that has that wonderful taste factor and creative plating, more than attempting to stump someone with an ingredient that really doesn't taste that great. — David Rench