Dish #2 was created by Sous Chef Jerimy Henson of The Outing Club.
It featured pork heart with vanilla and chocolate, with a pineapple corn salsa/salad, and fried risotto with LOTS of white cheddar. The pork heart was kinda odd, but had a beefy flavor. I really enjoyed the pineapple corn salsa/salad - lots of flavor, partly due, tho, to the lots of onion in my portion. Still, it was sweet and spicy at the same time. Thumbs up to that, and to the risotto ball, which had a creamy cheese ball flavor.
The vanilla & chocolate flavors were strong but not overpowering. The judges liked this one, as it won Superior Chef (or 2nd place).
Created by Chef Matt Kaperka of the Iowa Machine Shed, Dish #3 was my least favorite of the night. This surprised me a lot, because I LOVE the Machine Shed!
I loved the idea for this one - Coffee Cocoa Chili pork loin with avocado sauce, black beans and corn bread. Unfortunately, the pork loin didn't have as much flavor as we were expecting. The avocado sauce and black beans were prepared well, however, the corn bread was a definite MISS. :( Again, disappointing because normally the Shed's bread is something to talk positively about!
I think the problem may have been that the pork wasn't fully cooked (not like a safety issue, just that it didn't cook long enough for the flavors to infuse). Neither of us finished this one.
Until next time, have you ever eaten any kind of heart? I'm not usually one for organs, except pate and liverwurst! : )
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