Jon Banner, our online ad sales director, made the announcement. It went like this:
Ladies and Gentlemen,
Bring your forks and an empty belly.
The second Home Entertainment Monday Cook-Off is about to commence.
Save the Date: Monday, 6/27 at 12:30pm
So far, the cooks are
1. Luke Jervis, defending (and still) world champion
2. Keith "I was robbed" Pray
3. Jon "I can't believe no one voted for me" Banner
4. Stephen "1st time a charm" Mejias
5. Ariel "The Intern" Bitran
If you are interested in cooking, please drop me a line and (with a small entry fee) you too can have a shot at Mac & Cheese stardom.
For those cooking, here are the rules:
1. You must make enough for 12 people to judge
2. You must put your Mac & Cheese in a microwavable dish
3. You must promise not to poison your co-workers
4. You can use any ingredients you like and may make any Mac & Cheese version you prefer.
4a. You must have cheese
4b. You must have a small noodle
Best to all contestants.
Jon Banner
Last time around, it was "Meatball Monday," and Luke Jervis treated us to his most delicate and delicious gourmet meatballs. Luke, in his free time, is some sort of culinary artist. His meatballs were carefully stuffed with mozzarella and prosciutto and basil. They were radical, but a bit too fancy-schmancy for my tastes. Incidentally, Luke is also a very smart dresser. Jon Banner's meatballs might've won it all, had they not been cold. A few more minutes in the microwave could have secured the crown. He received no votes. My favorite recipe, however, belonged to Laura LoVecchio. Laura's meatballs were dense and meaty — as meatballs should be — with a traditional red sauce. I wish I had three or four of them right here, right now.
When the word went around the water cooler that this month's meal would be mac and cheese, I became excited. As a connoisseur of mac and cheese, I would happily participate in the Cook-Off. Count me in!
Then came the dilemma:
Do I go all-the-way gourmet, or do I go old-school Puerto Rican ghetto?
I came
this close to melting a pound of Goya gouda, slicing up some chorizo, and tossing in a forest of cilantro. Topped with a packet of Sazon and a tablespoonful of Adobo, I'd have a sure winner. However, I worried that this recipe would be in violation of rule number 3. My father would have been proud. Instead, I decided to go with a more traditional four-cheese dish.
I did not win. I came in next-to-last, in fact, with one kind and nicely drawn vote. Whoever voted for me had superb handwriting. I appreciate this.
Luke, again, went the gourmet route with large pieces of fancy-schmancy bacon. Jon's dish was most innovative and distinct, featuring crabmeat, smoked bacon, and smoked cheddar. Mine was a combination of sharp cheddar, fontina, gruyere, and peperoncino. My secret: whole peppercorns. Keith's offering wasn't so much a mac and cheese dish, as a straight-up pasta dish, it seemed to me, but was very yummy: large shells dripping in pancetta. My vote went to Luke.
After some reflection and belly-rubbing, we decided that next month's dish will be the ever-popular and wildly diverse: chili. I will be sure to "step up to the plate" and "bring my A-game," as we like to say here in the office.
