Dallas MasterChef Hopefuls Queue Up for A Shot at Reality Stardom
|Photos by Patrick Michels|
|This cheesecake dreamed of L.A. every minute it spent baking in Lewisville.|
Buoyed by years of compliments from their kids, or their chef friends, the would-be contestants waited for hours, each clutching application forms and the dish they hoped would be a ticket to stardom.
Sunday was the first day of auditions for the new Fox series, with separate casting teams fanned out to New York and Seattle.
Once inside, each contestant had about 10 minutes to plate their dish for the two judges.
While they waited in line, though, whatever they'd prepared was well hidden in Tupperware, coolers and foil-covered casseroles. At first glance it was tough to tell the William Hungs from the Justin Guarinis in this American Idol for the kitchen -- but a few of the would-be kitchen warriors were good enough to let us see the baked goods.
After the jump, check out what Dallas brought to the MasterChef table.
|Sera Hall and her Thai chicken salad|
Preston Hollow's Sera Hall turned up with a big bowl of her Thai chicken salad, a recipe she said she's perfected over 20 years. She said she first made it back in the '80s, when the popularity of Asian recipes spiked on the West Coast. "Sometimes people are surprised to see coconut and peanuts, and bananas in here. To some people, that's three odd things to have in a salad."
|Chris Authier and his Southern fried venison|
|Mary Szefcyk's cabbage and noodles|
|Jesse Morris with his Amaretto pecan pie cheesecake|
We asked Lewisville's Jesse Morris what he thinks about The Cheesecake Factory, and most of it can't be repeated on a family blog like this one. Morris has spent years developing an arsenal of about 20 cheesecake recipes, and said this Amaretto pecan pie version is the most formidable.
|Artuto Barriga shows off brisket meat for the tacos he'd be plating for the judges.|
Goaded on by a sister who lived in Dallas, Arturo Barriga trekked up I-35 from Austin Sunday morning with his competition brisket tacos. Following a brisket recipe he first employed for his sister's graduation party, Barriga said that rather than grill the meat, he steamed it for about eight hours.
|Dana Williams, who lined up with her tortilla soup in a Crock Pot before giving it a more polished presentation.|