The winners from Week 2 of round 1 competition from the Daily Herald's Cook of the Week Challenge are: Michael Lalagos and Cate Brusenbach. Lalagos won the tilapia challenge with his Macadamia-Crusted Tilapia with Mango-Cherry Salsa with Black-Eyed Pea, Brown Rice and Butternut Squash salad. Brusenbachs dish was a judges favorite in the walnut matchup with her Turkey Rondel with Quinoa and Walnut Pesto. 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. http://www.dailyherald.com/article/20110921/entlife/709219820/
So what are the key ingredients for Week 3 of round 1 competitions for Cook of the Week challenge? In the first competition the key ingredients: Rose Packing chorizo, spinach, yogurt and won ton wrappers . The contestants: Mary Beth Riley and Jay Deihs.
Riley utilized the key ingredients to create Pan Fried Chorizo Ravioli with Creamy Spinach Pesto while Deihs created Mini Chorizo Egg Rolls with Avocado and Chipotle Dips.
In the second competition the key ingredients: Black Swan Barbecue Sauce, ground beef, Brussels sprouts and polenta. The contestants: Mark Clemens vs. Glenn Sasveld
Clemens used the key ingredients to create Polenta Lasagna with Brussels Sprouts and Black Swan Barbecue Sauce. Sasveld created BBQ Meat Loaf, Polenta Fries, and Brussel Sprout Salad with Spicy Dressing.
You can view these recipes by logging onto http://dhcontests.upickem.net/upickem/contest/bracketvotes.asp?contestid=38869. The recipes will be judged by a panel of chefs and food professionals as well as reader votes.
The next round of competitors will have the following mandatory ingredients:
Competition number 1- Holland House Red Wine Vinegar, Polish sausage, sweet potato and plums
Competition number 2- Old Havana Foods Sofrito, canned tuna, mango and refrigerated biscuit dough
Want to learn more about the Cook of the Week Challenge check out their Facebook page at http://www.facebook.com/cookoftheweek?sk=wall