Cook of the Week Challenge Round 1: That's a wrap
This week is a wrap for Round 1 in the Cook of the Week Challenge. We've seen some creative dishes, close calls and home cooking put to the test with secret ingredients supplied by sponsors. But before we move on to Round 2 and learn more about the Elite 8 contestants, read what the judges thought about the final recipe challenges of Round 1.
In Challenge 7, Bill Hicks' meal of Prosciutto and Pistachio Stuffed Chicken Breasts with Orange Dijon Sauce and Moonshine Sweet Potatoes, Southern Sunset Martini and Napa Apple Slaw was deemed the winner over Ingrid Durham's Crispy Prosciutto and Asparagus Quiche, Oven-Baked Sweet Potatoes Frites and Salad of Baby Arugula, Cranberry Feta and Roasted Pistachios.
In Challenge 8, Tim Schmitt's Brussels Sprouts with Toasted Almonds and Bacon with Tuna Salad Tostadas with Dried Cranberries narrowly edged out Cathy Henry's Mexican Tuna Cake with Chipotle Mayonnaise and Brussels Sprouts Red Cabbage Slaw with Sweet and Spicy Almonds.
So far, all the challenges have been close with competition sure to be hotter for the home cooks moving on to Round 2.
In this Sweet 16-style cooking contest, almost all of the dishes can be made for dinner on a weeknight. OK, some have extra steps - try them on a weekend. If these home cooks can do it, so can you.
Next week see what the cooks in the first two challenges of Round 2 came up with using secret ingredients of dark chocolate from Whole Foods Market, shrimp from Don's Dock, kale and grits; and Mackeral from King Oscar, chick peas, arugula and lemon, respectively.
The judges have their say and readers have theirs. You can vote on each week's recipes at events.dailyherald.com/cook-of-the-week-fan-favorite.
Our eight remaining cooks aren't the only ones vying for prizes. Check out Cook of the Week 2015 coverage at dailyherald.com to vote for your favorite recipes. Each week we will randomly draw a voter to win such prizes as dining cards, products from our sponsors, cookbooks and grocery gift certificates.
The four finalists will compete in a live cook-off Nov. 2 at the Westin, Itasca. The victor will receive a prize package worth more than $1,500. They will own bragging rights, a giant spoon trophy and the title of 2015 Daily Herald Cook of the Year.
For full contest coverage, visit dailyherald.com/ lifestyle/food/cookchallenge. Like us on Facebook/CookoftheWeek to learn more about the cooks, the sponsors and updates on how you can be part of the finale audience.
Now, let's hear from the judges.
Prosciutto and Pistachio Stuffed Chicken Breasts with Orange Dijon Sauce and Moonshine Sweet Potatoes/Napa Apple Coleslaw/Southern Sunset Martini - Bill HicksJamie Andrade: Everything sounds delicious, but so much prep! I'd rather order this at a restaurant than try to prepare it myself (while enjoying the martini!). The orange Dijon sauce was a great choice to pair with the nutty, salty, prosciutto and pistachio-stuffed chicken and the apple slaw will help cut some of the sweetness of the potatoes. Great job.
Massimo Gaffo: After reviewing this recipe, I was left feeling eager to taste this dish. The stuffing sounds interesting paired with the sauce and moonshine sweet potato. I think that the overall use of ingredients is successful and original. The technique used to prepare the chicken was successfully executed. I assume that this dish has a nice flavor profile based on the recipe and photo. There are small technical critiques for the overall plating and knife cuts. The cocktail should be omitted from the photo, as it is not a part of the existing recipe.
Lauren Blumer: I really love stuffed chicken breasts, so I truly believe I would be a fan of this dish. I also think that the smooth and sweet taste of the prosciutto would pair well with the Gruyere. The Gruyere has a nice bite in the back of your mouth. The coleslaw was very interesting, as well. It reminded me of an apple salsa I made once. I really like that they added cilantro, as well. It was also very clever to add in a drink to the dish. It was a nice touch.
Crispy Prosciutto and Asparagus Quiche, Oven-Baked Sweet Potato Frites and a salad of baby arugula, dressed with a sherry vinaigrette, cranberry feta and roasted pistachios - Ingrid Durham
JA: This dish reminds me of something you'd get at a nice brunch. The addition of the asparagus in the quiche pairs really well with the salty prosciutto and rich cream. I would have liked to see the pistachios incorporated into the main dish or the side instead of being used in a third dish, maybe pulsed into the crust of the quiche to give it a nice nutty flavor. Overall, the dish is balanced and sounds delicious.
MG: After review of this recipe, it takes me back to when I was in culinary school. The pairing of the quiche with the salad was nice. The salad does not look properly dressed. The quiche looks undercooked, in both the crust and the filling. The sweet potatoes look great but seem quite basic in their current form. I would use a different preparation. This dish seems like it needs more finesse and creativity.
LB: A quiche is always a great way to blend flavors together. The asparagus and ham would go well together. I also really like sweet potato frites. They are definitely one of my favorite foods. I think that the salad was a great idea, as well. The roasted pistachios would taste very nicely on my salad.
Mexican Tuna Cake with Chipotle Mayonnaise and Brussels Sprouts Red Cabbage Slaw with Sweet and Spicy Almonds - Cathy Henry
Dan Rich: The contestant displayed a nice understanding of flavor combinations and provided readers with another creative look at the challenge of creating a COWC meal with the dreaded mystery basket ingredients. The crunch of the cool crispy slaw provides a welcome contrast to the softer, spicy tuna cake. I'm a fan of the chipotle mayo, but I kind of got lost with the plating. Be careful with your presentation as you advance through the competition.
Lisa Sanfilippo: I thought the use of the sweet and spicy almonds as a topping for the Brussels sprout slaw was creative and added an extra kick of flavor to the dish. All of the ingredients used in this dish are on the healthier side and I felt the chef did a great job with the combination to add both a soft and crunchy texture.
Mike Burton: The list of ingredients for this recipe is lengthy! I do believe that if you take the time to complete, you will not be disappointed. The recipe utilizes a cornucopia of ingredients. I am especially intrigued with the sweet and spicy almond recipe.
Tuna Salad Tostadas with Dried Cranberries/Brussels Sprouts with Toasted Almonds and Bacon - Tim SchmittDR: If bacon makes everything better, then this cook is well on their way. The brussels sprouts and bacon combo is a classic. Next time, try oven roasting the sprouts for an additional depth of flavor. I loved the nice clean plating, but was generally uninspired by the tuna salad on a tostada concept. It's a bit too "lunchable" at this point in the competition. The contestant could have reached a bit deeper into their culinary trick bag. Seafood enchiladas would have been a welcome submission for this round considering the mystery basket ingredients provided.
LS: I thought the brussels sprouts with toasted almonds and bacon made for an interesting vegetable side dish that is easy to prepare, quick and done so with very little mess! Bacon is one of the hottest trends in foods today, so by adding it and using its fat to sauté the almonds and brussels sprouts in was a great idea, in addition to it adding a little crunch to the dish. In my opinion, Tim Schmitt won this challenge because of the easiness to prepare their dish and the flavor profile it had. Although Cathy Henry's looked good, there were too many ingredients being used and required too much preparation to complete the dish.
MB: As you know from previous reviews, I am a bacon lover. Bacon makes most things taste better. I can imagine the taste and the wonderful aroma from this recipe in the kitchen. The tuna salad portion of this recipe has some savory flavors, which help bring an extra zip to the recipe. I love that you can serve this recipe hot, cold or at room temperature. This is a recipe for any occasion!