The winners from the last phase of round 1 competition from Cook of the Week Challenge are: Antonio De Pau and Penny Kazmier. De Paus Fish & Fruity Cuban Sofrito Gnocchi with Tuna Meatball and Mango Sauce was a judges favorite. Kazmier won over the judges and readers with her Smoked Polish Sausage and Sweet Potato Egg Noodles- Halushki Style with Grilled Plum, Blue Cheese and Arugula Salad. Both of these cooks will advance to round 2 of the Cook of the Week Challenge. To read the judges comments about these recipes click here.
This was the last week of Round 1 matchups, and now the competition moves to Round 2. Round 2 will see the 8 remaining cooks competing for 1 of 4 spots in the live cook- off finale on November 2 at the Hyatt Regency Woodfield Schaumburg. The rules in Round 2 are a little different than Round 1. In Round 2 all cooks must use the 4 mandatory key ingredients, but they can only use 8 additional ingredients to create a dish!
Today kicks off the first two recipe matchups for Round 2. In the first matchup we have Oscar Menoyo vs. Cate Brusenbach. The key ingredients: ramen noodles, halibut, zucchini and lemon curd. Menoyo created a Lemon-glazed Halibut with Ramen Provencal. Brusenbach utilized the ingredients to create Pan-Seared Halibut with Ramen, Zucchini, Carrot Confetto and Lemon-Rosemary Crme.
In the second match-up it is Jamie Andrade vs. Michael Lalagos. The key ingredients: oats, Rose Canadian bacon, goat cheese, and grapefruit. Andrade created a Spaghetti with Sauted Canadian Bacon in a Grapefruit White Sauce, while Lalagos created Oatmeal breaded pork chops stuffed with Canadian bacon and goat cheese with grapefruit reduction.
The recipes will be judged by a panel of chefs and food professionals as well as reader votes. For more details about this round of Cook of the Week Challenge click here, or check out the Cook of the Week Challenge Facebook page!