Cooking Contest Central

bobby dean

One of my favorite recipe contest moments. Bobby Dean sneaks in a hug at the Beringer Great Steak Cook-Off

Lots of people ask me about how to get involved in recipe contests. I always recommend my favorite go-to web site for recipe contest information. It’s Cooking Contest Central or better known as CCC. Some may balk at the yearly $25.00 subscription rate, but truthfully my time is much more valuable. Instead of searching the web for contests or visiting other sites that may be free I prefer this easy to use up to date source. It has all the information I need including contest news, rules and regulations plus a forum to chat with other like-minded cooking enthusiasts. Not only that, but CCC often runs exclusive recipe contests for its members. A real bonus because who doesn’t want to win $500.00 on occasion. The contests are judged by real food experts and don’t involve the dreaded voting. I recently won a contest sponsored on the site by Mann’s. The contest required I use their broccoli slaw and I think I stood out in the field because I used it in two ways. I hope you like the recipe as much as the judges did.img_3524

Stir-Fry Shitake & Broccoli Slaw Burgers

For the slaw

1 (12 oz.) bag Mann’s Broccoli Cole Slaw, divided

½ teaspoon kosher salt

1-tablespoon olive oil

1 (4 oz) package stemmed and sliced fresh shitake mushrooms

¼ cup sliced scallions

2 tablespoons low-sodium soy sauce

1 tablespoon fresh lime juice

1 tablespoon unseasoned rice vinegar

2 teaspoons honey

1 teaspoon grated fresh ginger

½ teaspoon toasted sesame oil

1 tablespoon toasted sesame seeds

For the burger

1 teaspoon olive oil

1 ½ cups Mann’s Broccoli Cole Slaw (reserved from slaw recipe)

1 tablespoon mirin

1 pound (80% lean 20% fat) ground beef

1 teaspoon kosher salt

½ teaspoon ground black pepper

¼ cup sliced scallions

4 brioche buns, toasted

4 tablespoons hoisin sauce

4 crisp lettuce leaves

Reserve 1½ cups of broccoli slaw for burgers. Pour remaining slaw into a large bowl; toss with salt. Heat oil in a skillet over medium heat-high heat. Add mushrooms and cook for 5 to 6 minutes or until mushrooms have released their liquid and are just golden brown. Add mushrooms and scallions to slaw mix in bowl. In small bowl, whisk soy sauce, lime juice, rice vinegar, honey, fresh ginger and sesame oil until blended. Pour dressing over slaw mixture; toss well. Sprinkle with sesame seeds and toss again. Set aside while preparing burgers. In same skillet used to cook mushrooms, heat 1-teaspoon olive oil. Add reserved 1 ½ cups slaw and cook stirring 5 minutes or until softened. Add mirin, stirring, just until liquid evaporates. Cool slightly. In large bowl, combine ground beef, salt, pepper, scallions and cooled slaw mix; blend well. Shape into 4 patties about ¾-inch thick. Grill, broil or pan-fry burgers 4 to 5 minutes per side or until fully cooked. Layer bottom half of toasted rolls with hoisin sauce, lettuce and a burger. Top with a generous amount of shitake slaw. Cover with bun tops and serve.

You can also check out the CCC Facebook page here https://www.facebook.com/CookingContestCentral/

 

The Chosen One & Quinoa 3 Ways

img_3180Earlier this month I received a most flattering email from Chosen Foods. You may recall  the brand for the avocado oil featured in my funfetti zucchini bread. Chosen Foods promotes a healthy, conscious and happy lifestyle and feels Good Grief Cook fits in with the company’s philosophy. How could I resist a collaboration with a brand I already love and one so kind to seek me out with such nourishing words:
“We love sharing our products with inspiring influencers (like you!) in the health and wellness space.” Well, Chosen Foods you inspire me to get in the kitchen.

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This first recipe is for my brother, Louis. He is a huge Rutger’s University football fan and spends quite a bit of time tailgating. It’s unfortunate that we have a genetic predisposition to high cholesterol and heart disease, so I thought he could benefit from a new and improved heart healthy artichoke dip that he could share with all the Big Red fans.

Artichokes, shallots and jalapeño get a quick roast in avocado oil and then bathed in a creamy avocado oil mayo dressing including the usual parmesan and fresh lemon plus a crispy topping of toasted nutty quinoa instead of heavy butter drenched bread crumbs. BTW-the avocado oil mayo mixed with a little fresh lime juice is also perfect in your favorite Mexican elote corn recipes.

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A Better Roasted Artichoke Dip

1 (12 oz.) package frozen artichoke hearts

¼ cup sliced shallots

2 jalapeno peppers, seeded and sliced

1 tablespoon Chosen Foods Avocado Oil

¼ teaspoon kosher salt

½ cup Chosen Foods Avocado Oil Mayo

¼ cup mascarpone cheese or low fat cream cheese

1-tablespoon fresh lemon juice

½ cup plus 2 tablespoons freshly grated parmesan cheese

2 tablespoons toasted Chosen Foods 100% Organic Royal White Quinoa*

Heat oven 450F. Line a small baking sheet with foil. Toss artichoke hearts, shallots and jalapenos with avocado oil and spread out on baking sheet. Sprinkle with salt. Roast for 25 minutes; cool slightly. Transfer mixture to food processor and pulse 6 or 7 times to chop artichokes. Reduce oven temperature to 375F. Meanwhile, in a bowl whisk mayo, mascarpone and lemon juice. Stir in ½ cup parmesan and artichoke mixture; spoon into a small ready to serve baking dish smoothing the top.

Bake for 15 minutes. Mix remaining 2 tablespoons of parmesan cheese with toasted quinoa and sprinkle evenly over top of dip. Return to oven and bake 10 minutes more or until artichoke dip is bubbly. Cool slightly before serving with whole grain crackers.

*To toast quinoa: Heat oven to 375F. Toss 1 cup of quinoa with 1 tablespoon of avocado oil; spread out on a baking sheet. Bake for 5 to 8 minutes or until quinoa is golden brown. Cool and store in a jar in the refrigerator.

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Up next is a recipe inspired by my nephew, Cole. Cole runs cross-country and loves quinoa. Quinoa is an energy packed, high protein seed that is the perfect food for the athlete in all of us. Simmered or toasted it can be used in everything from appetizer to dessert. Cole is also known to like a bit of heat, so Chosen Foods Spicy Sesame Oil is just what this salad needed. I am a huge fan of ordering salad dressing on the side. Nothing worse than an over-dressed soggy salad, so since I don’t know how you like your salad I advise following the recipe as written and then add more of the dressing to your taste.

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Quinoa Fruit Salad with Miso Honey Vinaigrette

Miso Honey Vinaigrette

2 tablespoons honey

1 tablespoon white miso paste

1/2 
tablespoons grated fresh ginger

2 tablespoons seasoned rice wine vinegar

2 
tablespoons freshly squeezed lime juice

2 tablespoons Chosen Foods Avocado Oil

1/2 teaspoon Chosen Foods Spicy Sesame Oil

freshly ground black pepper

Quinoa Salad

1
 cup Chosen Foods 100% Organic Royal White Quinoa

1 tablespoon Chosen Foods Avocado Oil

1 ½ cups water

1 
plumcot (hybrid fruit of plum and apricot) or nectarine pitted and diced

1/2 
cup dried tart Montmorency cherries or dried sweetened cranberries

4 scallions, thinly sliced

1/2
 cup honey sesame cashews (I buy at Trader Joe’s)

In a small bowl, whisk together honey and miso until smooth and blended. Add vinegar, lime juice, and ginger. Drizzle in 2 tablespoons avocado oil and spicy sesame oil, whisking until well combined. Season with pepper. Set aside. Stir quinoa and 1 tablespoon of avocado oil in a large skillet over medium heat until golden and nutty. Add water; bring to a gentle simmer. Reduce heat and simmer, covered, for 15 minutes, or until liquid is absorbed. Remove from heat; let stand 5 minutes. Fluff quinoa with a fork. In a large bowl toss quinoa with pluot, dried cherries and green onions and half of the vinaigrette. Top with cashews. Pass remaining vinaigrette./recipe]

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Okay, here is where I get a little crazy with what I think is a genius gluten-free tiramisu breakfast cup. With the flavor of bittersweet espresso, a creamy layer of mascarpone and a sprinkle of “super food” extra dark chocolate it is the perfect pick-me-up. Next time I might top it with a few fresh berries to round out the food groups. Add a little “spirit”coffee liqueur or marsala to the mix and this could easily become dessert instead of breakfast. All you gluten-free, tiramisu loving folks you are welcome!

Quinoa Tiramisu Breakfast Cup

2/3 cup water

1 teaspoon instant espresso powder

1/4 cup Chosen Foods 100% Organic Royal White Quinoa

1 teaspoon vanilla

1 tablespoon raw agave or honey

2 tablespoons mascarpone cheese

2 tablespoons plain Greek yogurt

1 tablespoon shaved dark chocolate

In small saucepan, stir water, instant espresso, quinoa and vanilla until espresso is dissolved. Bring mixture to a gentle simmer. Cook, covered, for 20 minutes or just until liquid is absorbed and quinoa is tender and moist. Remove from heat and let stand 5 minutes. Add 2 to 3 teaspoons of agave (sweeten to your taste) and fluff with a fork. In small bow, mix mascarpone, yogurt and 1 to 2 teaspoons of agave until blended. Layer half the quinoa in serving glass. Top with half the cheese-yogurt and half the chocolate. Repeat layers.

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Thank you Chosen Foods for sharing your goodness with me. Can’t wait to try those chia seeds and cooking sprays, but until then let me remind you all that avocado oil has that fabulously high smoke point which is best for roasting the end of summer harvest.

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Success in life & the kitchen

Heirloom Tomato Salad with Pesto Grilled Cheese  Croutons

Fresh Tomato Salad with Pesto Grilled Cheese
Croutons

Bessie Anderson Stanley wrote this poem in 1904. She won $250.00 in a poetry contest which paid off the mortgage on her house. This famous poem grabbed my attention just yesterday as my nephew, Jeremy, read it at at his grandfather’s funeral. Naturally, it had me thinking of my William, too.

Success

He has achieved success
who has lived well,
laughed often, and loved much;

who has enjoyed the trust of
pure women,

the respect of intelligent men and
the love of little children;

who has filled his niche and accomplished his task;

who has left the world better than he found it
whether by an improved poppy,
a perfect poem or a rescued soul;

who has never lacked appreciation of Earth’s beauty
or failed to express it;

who has always looked for the best in others and
given them the best he had;

whose life was an inspiration;
whose memory a benediction.

At the ripe old age of 90, still living in his own home and cared for by 3 loving sons, my father in-law, Loren D. Keys, Jr. lived a most successful life by any standards. An accomplished banker, world traveler, avid bird watcher and reader of the Wall Street Journal this poem fit him to a tee and made sense.

Grandpa Keys

Grandpa Keys

His death, although sad and painful, made sense, too. The family could see it coming. There was time to put feelings in order. We, along with him, could prepare. It was anticipated. Unlike sudden death and loss, there was a valuable period of time to look into each others eyes and say, “I love you” and good-bye. One has to be grateful for that.

Keys Family

Keys Family with William kneeling on left

Loren’s greatest measure of success is suggested by the line, “the love of little children”. He helped raise up 10 grandchildren who loved him dearly. Missing from this photo is grandson #1..the darling Zachary. He along with my William pre-deceased their grandfather.

fresh pesto

fresh pesto

Success in the kitchen begins with seasonal fresh ingredients. From the backyard garden or a local farm fresh ingredients can’t be beat in flavor, color and texture. Cooking in season is the way to roll. Right now my garden is filled with fresh basil, flat leaf parsley and grape tomatoes which brings this award winning recipe to you. The pesto is inspired by Marcella Hazan. The only thing different I do is add a cup of fresh parsley. I think it gives the pesto an extra bright green color and some added sweetness.

Fresh Tomato Salad with Pesto Grilled Cheese Croutons

¼ cup prepared basil pesto

4 slices thinly sliced firm white bread, crusts removed

1 ball fresh mozzarella, sliced

2 to 3 tablespoons extra-virgin olive oil plus additional for brushing on to bread

2 cups (1 pint) mixed cherry or grape tomatoes, halved

kosher salt and freshly ground black pepper

10 fresh basil leaves, thinly sliced plus fresh sprigs for garnish

1 tablespoon balsamic vinegar

1 small fresh chile pepper, seeded, thinly sliced into slivers

2 tablespoons freshly grated parmesan cheese

Spread pesto over two slices of bread; top with mozzarella in a single even layer. Cover cheese with another bread slice forming a sandwich. Brush both sides of sandwich with olive oil. Grill sandwiches until toasted golden brown on both sides; set aside on cutting surface. Meanwhile, in a bowl, combine all tomatoes; season with salt and pepper. Sprinkle the basil and chile pepper over the tomatoes. Drizzle with olive oil and vinegar; toss gently. Divide salad among 4 serving plates. Sprinkle with parmesan cheese. Slice grilled cheese sandwiches into bite-size pieces; arrange on salad plates. Garnish with fresh basil sprigs.

BLENDER PESTO

(From Marcella Hazan’s The Classic Italian Cook Book)

2 cups fresh basil leaves (see note below) 1⁄2 cup olive oil 2 tablespoons pine nuts 2 cloves garlic, lightly crushed with a heavy handle and peeled 1 teaspoon salt

1⁄2 cup freshly grated Parmesan cheese 2 tablespoons freshly grated Romano pecorino cheese 3 tablespoons butter, softened to room temperature

Put the basil, olive oil, pine nuts, garlic cloves, and salt in the blender and mix at high speed. Stop from time to time and scrape the ingredients down toward the bottom of the blender cup with a rubber spatula.

When the ingredients are evenly blended, pour into a bowl and beat in the two grated cheeses by hand. (This is not much work, and it results in more interesting texture and better flavor than you get when you mix in the cheese in the blender.) When the cheese has been evenly incorporated into the other ingredients, beat in the softened butter.

Before spooning the pesto over pasta, add to it a tablespoon or so of the hot water in which the pasta has boiled.

*Note: The quantity of basil in most recipes is given in terms of whole leaves. American basil, however, varies greatly in leaf sizes. There are small, medium, and very large leaves, and they all pack differently in the measuring cup. For the sake of accurate measurement, I suggest that you tear all but the tiniest leaves into two or more small pieces. Be gentle, so as not to crush the basil. This would discolor it and waste the first, fresh droplets of juice.

Serves 6.