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‘Cook Your Ass Off’ finds ‘The Last Slice’ on HLN/UpWave

On last night's HLN/UpWave finale episode of “Cook Your Ass Off,” host and chef Richard Blais challenges the final three chefs to compete to change bad habits, spruce up diets with healthy versions of the unhealthy foods on this episode titled “The Last Slice,” as they take on America’s favorite fatty foods that lead to obesity and food-related illness. Richard knows what poor habits can do, as he has lost 50 pounds in his journey to regain his health and vitality.

Chef Ariane Duarte winner of Cook Your Ass Off
Ariane Duarte Facebook Page

As the episode begins, the three chefs are introduced; Chef Megan Huylo, Chef Ariane Duarte and Chef Jo Proul. Recipes from this episode are found here.

The three judges are; nutritionist Keri Glassman, Chef Nate Appleman and special guest judge Michele Promaulayko, editor-in-chief of Women’s Health Magazine. The winner will bring home $50,000 and a feature spread in Women’s Health Magazine.

The first round is Snack Attack. They had to find a healthy alternative to pizza. Americans consume five million pounds of pizza every day. One slice of cheese pizza contains 272 calories, four grams of sugar and 640 milligrams of sodium. Jo made halloumi quick bread with pine nut pesto. Megan made grilled peach and tomato crostini, and Ariane made wonton pizza bites with broccoli ricotta. The chef who won this round was Jo.

Chef Jo had the advantage and got to choose to divide all or some of the following ingredients; frog legs, barley malt syrup and blowfish tail. Megan got the frog legs; Ariane received the blowfish tail, and she kept the barley malt syrup for herself. As they were sent by Richard, to “Cook Your Ass Off,” they rushed to the pantry for round two, an elimination round, where they had to do the Meal Makeover of a Salisbury steak frozen TV dinner. The dinner contains 570 calories, 34 grams of fat and 1,360 milligrams of sodium.

Jo made a Salisbury chicken with millet zucchini pilaf and mushroom shallot gravy. Ariane made fish sticks and carrot fries. Vegan chef Megan made sake glazed frog legs, with buckwheat soba noodles. The chef who was eliminated was Megan.

The last round was the Ideal Meal round, to make a lunch which is nutritious and easy for harried Americans. They each must use two mystery ingredients; Romanesco, a member of the cabbage family, also called Roman cauliflower that his high in Vitamin C. Skate Wing, a fish that resembles the sting ray, is high in protein and low in mercury. Jo made poached skate with butterbean, Romanesco and kale sauté with a date and macadamia chimichuri. Ariane made cornmeal dusted skate wing over roasted Romanesco & corn.

The winner of the $50,000 and article in Women’s Health Magazine was Ariane Duarte, who cooked her ass off!

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