Competition heating up between Cook of the Week semifinalists
The Cook of the Week Challenge finale will take place at 6 p.m. Nov. 2 at the Westin, Itasca.
There's just one week to go before we reveal the four Cook of the Week Challenge finalists who will compete in a live cook-off Nov. 2 in Itasca. Meanwhile, here are the contestants' recipes, ready for you to try in your own kitchen.
Last week we shared the recipe entries in the first two semifinal matchups. You can see here what the judges had to say about them, but not their votes. If you read closely, you might be able to figure out who's the winner of challenges 9 and 10.
These are home cooks like me and you, they compete based on recipes they develop using a mystery basket of secret ingredients. Why not pick a challenge and try it yourself?
And join us at the Cook of the Week Challenge 2015 Finale at 6:30 p.m. Nov. 2 at The Westin Chicago Northwest, 400 Park Blvd., Itasca. Tickets are $20 and include two drink tickets, appetizers, samples from some of our contest sponsors and a goody bag. There's a raffle and celebrity chef demonstrations, too. This event sells out every year, so get your tickets now!
The centerpiece will be the cook-off. Our four finalists will be given their secret ingredients and access to a full pantry of food staples. They'll have exactly one hour to create, cook and plate a dish for the judges.
One winner will be given the giant spoon trophy and the title Cook of the Year 2015.
Our cook contestants aren't the only ones vying for prizes. Check out the Cook of the Week Challenge coverage at dailyherald.com and vote for your favorite recipe at events.dailyherald.com. Each week, we draw the name of one voter at random to win such prizes as dining cards, products from our sponsors, cookbooks and grocery store gift certificates.
Before we get to the finale, here's what the judges had to say about the semifinalists' recipes.
In Challenge 9, Marie Bass and Joan Hamer were tasked with using dark chocolate from Whole Foods Market, shrimp from Don's Dock, kale and grits.
Spicy Shrimp with Gouda Grits in a Chocolate Wine Sauce — Joan Hamer
Penny Kazmier: Shrimp and grits are a classic combination and seem to be well complemented by the wine and chocolate sauce. Using milk in the grits has made them very creamy, and Gouda adds lots of flavor, but using chicken or shrimp stock instead of water would have increased the flavor even more. Kale chips are trendy and add a punch of color to this impressive looking plate.
Jennifer Plonka: This cook used an exciting and unique flavor combination of Gouda and chocolate. Who would have thought? This is a creative and modern twist on a recipe that looks like one found in an upscale restaurant. It's a bit disappointing that the recipe looks like it was thrown together hastily and has a wide range of ingredient amounts. The recipe could be improved considerably with some minor tweaking.
Donna Johnson: The wine sauce has a subtle chocolate taste with layered flavors and a little bit of heat. I liked the use of red wine, oyster sauce and chili peppers, as chocolate can be a strong flavor. These all enhanced the flavor of the shrimp. However, I felt that it needed a little more zip. The grits are flavorful, especially with the addition of Gouda cheese.
Rum Glazed Shrimp and Grilled Grits with Kale — Marie Bass
PK: The crispy/creamy grilled grits with garlic and cheese are a delicious twist on tradition, but instead of adding only water, try adding some chicken stock next time for more flavor. I wish the shrimp had been tossed in a little of the sauce prior to plating, as it appears to be a cross between a barbecue and sweet-sour sauce and sounds wonderful with the shrimp. Kale chips add nice color to the already pretty dish.
JP: This recipe is well-written and easy to follow. Grilling the grits gives a great smokiness to the final product that complements the chocolate and rum well. Crispy kale creates a tremendous texture combination with the creamy grits, and the glaze has a great depth of flavor with a balance of sweet and savory components. There was room for additional creativity, but overall this seems to be a pleasant dish.
DJ: I love a colorful plate with strong flavors and this recipe delivered. The rum sauce has a nice, rich, smooth chocolate flavor that enhanced the taste of the shrimp. The sauce was wonderfully balanced and not too overpowering. Grilling the grits gave them a firmer texture, while the kale added the crispiness to balance out the dish.
In Challenge 10, Susie Mingee and Chelsea La Valle faced mackerel from King Oscar, arugula, lemon and chickpeas.
Holy Mackerel Patties over Arugula with Lemon Sauce — Susie Mingee
Joanna Miller: You had me at arugula and lemon sauce, two of my favorites. I couldn't wait to review the rest of the recipe. I am excited by the combination of ingredients, a mixture of healthy and delicious. This recipe is not overloaded with a long list of ingredients/steps. I appreciate that, as I am always looking for healthy, quick and tasty dishes for my family. The lemon juice will really highlight the various ingredients and really bring out the layers of flavor. Chickpeas can be so versatile. I like the approach of incorporating them into the mackerel.
Michael Pennisi: When I read the ingredients, my first thoughts were of a similar presentation. Using chickpeas as a binder for the fish cakes is a good way to merge the mystery ingredients. The lemon sauce is a zesty spin on tartar sauce for dressing the fish cakes, and the capers are an excellent inclusion to balance out the creamy, tangy sauce. Sadly, the plain bed of arugula diminishes the overall dish.
John Engle: I adore seafood croquettes. This is a very simple recipe. The combination of mackerel, onions, peppers, parmesan cheese and seasoned bread crumbs makes me want to belly-up to the bar. Something slightly more complex would have made the difference. Perhaps the patties could have been formed around some tasty cheese that melted inside the croquette or plated with chips to go with that fish topped with lemon sauce.
Fettuccine Arugula Pesto with Polpettini and Bruschetta — Chelsea La Valle
JM: This Italian-based recipe covers all the bases, from the ingredients to flavor. I see this as a meal that may appeal to sophisticated palates. I appreciate the creativity of taking traditional Italian dishes and adding a spin to them with the arugula pesto and bruschetta with chickpeas. I would like if this recipe had reduced steps, as this, for me, is a meal to make on weekends for a dinner party rather than a daily family meal.
MP: Using arugula to make pesto is a fabulous idea that more cooks should try. The steps and ingredients provided in the recipe show a strong command of technique. This cook also used chickpeas as a binding agent with the mackerel in the meatballs, and while I'm quite impressed with the method, I'm a little skeptical of the taste of the finished meatball paired with the pesto sauce. With a good crusty bread, the bruschetta side dish will be delicious.
JE: I had to Google “polpettini!” This recipe is sophisticated and might intimidate a novice chef in the kitchen. But I couldn't resist the meatballs on pasta, and all those flavors of oregano, onions, garlic, red peppers and Parmigiano-Reggiano. Top that off with arugula pesto and bruschetta and I am going to head home early for dinner. This recipe would have been a runaway winner had it been called Mackerel Polpettini. Meraviglioso!