CLEVELAND, OH (WOIO) -
With the cold weather outside, it's a great time to make some comfort food.
19 Action News' David Wittman, Jeff Tanchak and Danielle Serino faced off in a cooking contest at the Great Big Home and Garden Show, using recipes sent in by 19 Action News viewers!
The winner - David and viewer Jeff Fantozzi's "Awesome Tater Salad."
Jeff won a Vitamix blender, made right here in Northeast Ohio.
The viewer recipes are below:
David Wittman and Jeff Fantozzi
Awesome Tater Salad
2 Lbs Red Potatoes
1 cup Mayo
3 Tbsp Jack Daniels Dijon Mustard
2 Garlic Cloves
2 Green Onions
1 Tsp Dry Dill
3 strips of thick bacon
1 Tbsp Apple Cider Vinegar
Juice of one lemon
Instructions:
Large pot of heavily salted water and bring to boil. Cut bacon to ½ inch strips then cube even smaller, and then brown in a skillet until slightly crunchy. Set bacon to the side.
Cube potatoes to small bite size pieces and place in pot of water. Because they are small, it will only take about 15 minutes to cook.
While potatoes are boiling take the mayo, mustard, lemon juice and apple cider vinegar and combine in a bowl. Mix thoroughly and taste. Add more vinegar if you want it "tangier"
Once potatoes are done, strain in a colander and give a shot of cold water. Not enough to cool completely, but just a quick rinse. Leave in colander for now…
Mince the garlic cloves and dice your onions then add both along with the bacon to the dressing. Finally, add the dry dill. Add this to the dressing and mix well. Lastly, take the warm potatoes and toss them in and gently fold all together. Add a pinch of salt and a pinch of pepper. Then place in refrigeration to cool before serving.
Jeff Tanchak and Hugh C. Arey
Famous Chocolate Pie
¾ Stick of Butter
1 Large Hershey Bar (7 oz with, or without Almonds)
2 - 8 oz containers of Cool Whip
1 – 9" Graham Cracker crust
Instructions:
In a double boiler, melt the butter and Hershey Bar. Once melted, cool and when cool enough, FOLD INTO an 8 oz cool whip then place in a graham cracker crust. Cool the pie in refrigerator before serving. Once pie is cool add Cool Whip topping.
Danielle Serino and Kim Shepherd
Jalapeno Soup(Serves 10)
¼ LB of Butter
Pinch of Minced Garlic
5 – Whole Jalapeno's
1 Cup Diced Onion (Food Processor)
1 Cup Diced Carrots (Food Processor)
1 Cup Diced Green Peppers (Food Processor)
¾ Cup Flour
1/8 Cup Chicken Base
1.5 Cup of Water
1Qt Heavy Cream
1LB Mexican Cheese
1 Bag tortilla strips
Instructions:
Run vegetables thru food processor to make very small, but not "mushy". Seed jalapeno's and put them thru the food processor as well.
Sauté vegetable's in butter until tender. Add flour to the vegetable mix to make roux then add water and chicken base. Cook this until the vegetables are done to blend all flavors together. Add heavy cream to get hot, but do not boil after this point. Add the cheese and cook until all materials are blended. Add salt and pepper to taste. Serve with tortilla strips.
Anchors facing off in cooking contest
