A Little Bit of Chicken Fried at the World Food Championships

 

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It was 2008 when the Zac Brown Band came out with their hit “Chicken Fried”. The song was an instant Will Keys favorite with its uplifting country beat and lyrics of love for family, friends and the USA. I can still see him turn up the volume, hear him sing it out loud and flash that big smile of his. That song made him happy and inspired one of my best recipes, yet. Once again I am reminded that this blog is all about a celebration of his life, love and the healing power of food.

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Filled with self-doubt, but encouraged by my husband & daughter (#1 recipe tester…she has incredible taste buds) and supported by Team Saucy Mama, I ventured to the World Food Championships in Orange Beach, Alabama along with my long-time best friend and sous chef, Lynn Beamer. Never in a million did I think my signature dish, a little bit of chicken fried, would score a 99.625 out of a possible 100 points. It was the high score of the Recipe category and in spite of a few technical difficulties launched me into second place after three recipes and two rounds of cooking. Hats off to Team Canada who beat me by 1.2 points.

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WHOOSH ❤ Don’t you know that when I was accepting my Top 10 medal that Zac Brown Band song came blaring over the loud speaker. A Little Bit of Chicken Fried and a bear hug from above. Just like that William is up on that stage with me. It’s the most uncanny thing. I just believe and all the doubt washes away.  I will keep cooking because it keeps him close. Like the song says, “Feel the touch of a precious child And know a mother’s love”. He somehow never misses a beat when it comes to cheering me on.

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Winner Winner Chicken Dinner!

And now for the best fried chicken sandwich you will ever eat. Asian inspired and served on a steam bun, it’s all about the crispy well seasoned coating and the juicy flavorful chicken inside. I suggest using boneless chicken thighs, but you can substitute boneless breast, if you must. Top it with the most magical black garlic hoisin, spicy slaw and a crisp sweet potato pickle and call it a winner. Oh, goodness-there is bacon in the mix as well.

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Asian Fried Chicken Steam Bun with Spicy Gingered Slaw & Sweet Potato Pickle

2 cups tempura mix

1 teaspoon kosher salt

1 cup buttermilk

1 egg

2 tablespoons Saucy Mama Sweet Heat Marinade

6 chicken thighs, boneless, skinless

Lane’s BBQ Brisket Rub seasoning

peanut oil for frying

6 plain Asian steam buns

1/4 cup hoisin sauce

1/4 cup Jelly Queens Black Garlic Rosemary Sauce

toasted sesame seeds

Gingered Slaw (recipe follows)

6 slices cooked crisp bacon

Sweet Potato Pickle (recipe follows)

fresh cilantro

Whisk tempura mix and salt on a plate. Whisk buttermilk, egg and marinade in a bowl. Season chicken thighs with brisket rub. Dredge chicken in dry tempura mix then drop in buttermilk mixture to coat. Spoon 3 to 4 tablespoons of buttermilk mixture into remaining dry tempura mix and stir with a fork forming small clumps. Dredge chicken again in tempura mixture pressing so clumps adhere. Heat oil to 375F. in large skillet. Fry chicken until a deep golden brown on all sides and cooked to an internal temperature of 165F. on an instant read thermometer. Cook buns in steamer basket until soft and heated through, about 5 to 8 minutes. Open buns and spread inside with hoisin sauce and sprinkle with sesame seeds. Top with gingered slaw, bacon, chicken, sweet potato pickle and cilantro. Close with wooden skewer.

Spicy Gingered Slaw

½ cup mayo

1/3 cup brown sugar

2 tablespoons rice vinegar

1 tablespoon Saucy Mama Spicy Garlic Wing Sauce

2 tablespoons chopped fresh cilantro plus additional for garnish

½ tablespoon packed grated fresh ginger

1 bag Mann’s broccoli slaw mix

½ teaspoon kosher salt

few grinds fresh black pepper

Whisk dressing ingredients; toss with broccoli slaw. Season with S&P

 

Sweet Potato Pickle

1 small red onion, sliced

1-cup Mann’s Sweet Potato Ribbons

1 star anise

5 peppercorns

½ cup water

½ cup white vinegar

1/3-cup sugar

1 teaspoon kosher salt

Place vegetables in heat proof bowl. Add star anise and peppercorns. In small saucepan, bring remaining ingredients to a boil, stirring, until sugar is dissolved. Pour hot mixture over vegetables; let stand until ready to use. Drain. Can be stored in the refrigerator for a week.

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Big shout out to my Team Saucy Mama. You ladies are my family and I love you to the moon and back. So blessed to have your support and encouragement. I also need to thank the Mann’s Company for their recipe contest that qualified me to get back to the WFC and for their amazing fresh cut vegetables that saved me so much time in the kitchen arena. I made it to the judges table with 1 second to spare in round one. WHEW!

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hugging the winningest sous chef of 2017

 Further thanks to Springer Mountain Farms and The Jelly Queens for sponsoring the Recipe category this year at the World Food Championships. Amazing products created with love and great care here in the USA make the best food.

Another Inspired Recipe Wins

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Inspired by places I’ve been and people I love another winning recipe comes to life. Do you think the judges can tell a recipe that comes from the heart? That recipe embedded in your memories just waiting to be created given the challenge? Gloria Ferrer can.

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Cape Cod 1991

How did the judges know how much summer fun so many years ago my kids had at the Cape or how much we still enjoy a fresh lobster roll? Or this glorious lobster bite my daughter made while we vacationed in Nantucket just a few years ago? How could they know the love and the memories that inspire the food that brings my people together?

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I doubt they know anything about those wintery President’s Day long weekends we spent at the Boston science museum or the times we huddled on the Freedom Trail eating a comforting bowl of “chowdah”, but somehow it came through in my recipe.

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Bill, William & Cait ~1989

I am often asked how to create a winning recipe. The answer is always the same: “No gimmicks…just cook YOUR food.” Thank you Gloria Ferrer for choosing my recipe as a regional finalist. With every win I am honored and surprised and just feeling very lucky. I am so looking forward to cooking from my heart for those attending the event in Boston on Tuesday. Click this link if you would like to attend and watch me cook: Glorious Bites Semi-Final

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Cait & William ~1992

Jumping for joy. These two will always inspire me. I am grateful for how much they have loved ebelskivers any time of the day or night. Stuffed with lobster and corn they are the perfect package for my glorious bite and fill my heart with the most wonderful memories. Serve with Gloria Ferrer Sonoma Brut. CHEERS!

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In case you missed it here is the recipe

Lobster Corn Chowdah Cakes (ebelskivers) with Sriracha Aioli

1 cup cake flour

1 teaspoon baking powder

1 teaspoon sugar

1 teaspoon grated lemon zest

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

2 eggs, separated

1 cup milk

4 tablespoons unsalted butter, melted, divided

1 cooked lobster tail, finely chopped

¼ cup fresh cooked or frozen corn kernals, thawed

2 tablespoons finely chopped celery

1 green onion, finely chopped including the lighter green parts

1 teaspoon minced jalapeno

Sriracha Aioli (recipe follows)

Garnish: fresh green chives for garnish and lemon slices

In large bowl, whisk cake flour, baking powder, sugar, lemon zest, salt and pepper; set aside. In small bowl, whisk egg yolks, milk and 3 tablespoons of melted butter. Pour milk mixture into dry ingredients; whisk until blended. Beat egg whites until just stiff peaks form. Fold half the egg whites into the batter to lighten it. Fold in remaining egg whites until no white streaks remain. Fold in lobster, corn, celery, green onions and jalapeno. Brush the wells of an ebelskiver pan with some of remaining melted butter and place over medium heat. Fill each well to the top with batter, about 2 tablespoons per well. Cook cakes for 3 to 4 minutes or until lightly brown and crisp on the bottom. Using 2 wooden skewers, turn cakes and cook on other side, about 2 or 3 minutes more. Transfer to platter; keep warm in oven. Repeat with remaining batter. Serve warm with Sriracha Aioli. Garnish with chives and lemon.

Sriracha Aioli

½ cup quality mayonnaise

¼ cup sour cream

1 tablespoon fresh lemon juice

2 teaspoons sriracha

1 teaspoon honey

pinch of white pepper

Combine all ingredients in small bowl; blend well. /]

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making memories with my future inspiration ~2017

 

 

 

Following In His Light Creates A Winning Recipe

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Recipe contests aren’t what they used to be. In the olden days (going back 30 years) I could create a recipe, type it up and snail mail it to the sponsor. On occasion, I did need to include a UPC symbol as proof of purchase, but that was about it. All of my creative energy actually went into developing a tasty recipe and finishing it off with a clever name. There were big cash prizes, fabulous vacations and even a Harley Davidson to be won back in those times.

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Over the years entering recipe contests has gotten more complicated, time consuming and competitive. Social media and the economy have played a huge part in how a sponsor may present a contest. The expectations are much higher. The work much greater. If I wanted to be in it to win it then I would need to stop living in the past and make some big changes.

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Learning food styling and food photography is paramount if one wants to enter recipe contests these days. Just about every contest now requires a photo. Eat with your eyes first has a whole new meaning, but what it takes to capture a truly stunning, mouth-watering, I want to eat my computer food photo is so much more than a click on the iPhone. Professional food stylists and photographers earn every penny and have my utmost admiration.

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Truth be told food photography is not only difficult, but also expensive. Cameras, lenses, tripods, lighting, props….the list is endless. I resisted investing in it and sadly myself for a long time. It was not only the money that held me back, but more a total lack of confidence that I could actually learn to take a good picture. Like everything else these days it’s technical and I am not wired that way. I knew it would be a difficult challenge.

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Quite frankly it scared me, but a great teacher changed all that. A gentle motivator and filled with kind encouragement Christina leads and facilitates a food photography group on Facebook. I lurked in her group for months reading and learning from the members. They range from amateurs to professionals and are a generous group when it comes to sharing food photography tips and tricks. Christina also has a blog covering just about every food photography subject one can imagine and in language one like me can understand. The more I lurked the more I thought it might be possible for me to upgrade from my iPhone and get on the fine food photography band wagon.

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I still have a long way to go when it comes to food photography, but I have been so over the moon since Eggland’s Best chose me as their grand prize winner in their “foodtography” recipe contest. As always hard work pays off. I’m just really proud of myself for stepping outside the comfort zone to learn something I never thought I could. Following in his light has its rewards.

Thank you Eggland’s Best for this challenge. Thank you Christina for being the most encouraging teacher. Thank you to all my family and friends and even strangers who voted for my photo and helped get me into the winner’s circle. Thank you always to my children who inspire me beyond words. These days it does seem to take a village to win a recipe contest.

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Thank you Eggland’s Best

I love this cake for its ease of preparation and deliciously healthy ingredient list. Decorate it with your favorite fresh fruit and own artistic flair. Send me a photo please!

Fruit & Yogurt Smoothie Bowl Cake

1¼-cups all-purpose flour

¼ cup almond flour

1-tablespoon chia seeds plus additional for garnish

2 teaspoons baking powder

½ teaspoon salt

3 Eggland’s Best Eggs

1-cup sugar

1 ½ cups plain Greek yogurt (I use 2% fat), divided

½ cup canola oil

2 teaspoons grated lemon zest

½ teaspoon almond extract

1 to 1 ½ -tablespoons honey

fresh sliced fruit and chopped toasted chopped almonds for garnish

Heat oven 350F. Spray a 9-inch round cake pan with no-stick baking spray. In large bowl, whisk flour, almond flour, chia seeds, baking powder and salt until mixed. In another bowl, whisk eggs, sugar,1-cup yogurt, oil, lemon zest and almond extract until well blended. Pour wet ingredients into dry and whisk until batter is smooth. Pour batter into prepared pan. Tap pan on counter a few times to remove any air bubbles and evenly distribute batter. Bake cake in center of oven for 40 to 50 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool cake in pan on wire rack for 10 minutes. Turn out cake and cool completely. Mix remaining ½ cup of yogurt with ½-tablespoon of honey; spread over center of cake leaving about a 1-inch border. Decorate top with sliced fresh fruit, toasted almonds and chia seeds. Drizzle with remaining honey.

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