Sweet & Savory Clam-Bake Apricot Jezebel Twice Baked Potatoes, Penobscot McCrum #TaterTalent Recipe Contest

Twice-Baked Clam Baked Potato

Here’s my latest competition recipe creation…I’m hoping to win a Golden Ticket for the 2015 World Food Championships, from Penobscot McCrum LLC, #TaterTalent Recipe Contest, with my entry…Sweet & Savory Clam-Bake Apricot Jezebel Twice Baked Potato.

Panobscot McCrum #TaterTalent

 

Panobscot McCrum recently launched the #TaterTalent Recipe Contest; an official qualifier for the World Food Championships in the Seafood Category. Winners will use Penobscot McCrum quality products in their competition recipes as well as, other vendors products sponsoring the 2015 event. 

My recipe for clam-baked, twice baked potato, elevates Penobscot McCrum frozen Potato Skins, and Baked Potato Pulp, to an entire new level. Served in a hot-butter, wine broth, accompanied by fresh sautéed clams, and a creamy apricot jezebel sauce, the flavors meld together to create a entrée worthy dish.

No matter, if you choose to serve the dish as an entrée or side, the quality of Penobscot McCrum products can’t be beat.

Here’s to another food competition entry and the hope of competing at the 2015 World Food Championships.

 

Twice-Baked Clam Baked Potato

Sweet & Savory Clam-Bake Apricot Jezebel Twice Baked Potato
Yields 6
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 6 Panobscot McCrumb Potato Boats or Cups
  2. 3 cups Panobscot McCrum plain Baked Potato Pulp
  3. 1 pound fresh clams
  4. 1 6.5 ounce can chopped clams in water
  5. 2 cups sharp cheddar cheese, plus 6 tablespoons, grated
  6. 1 teaspoon celery salt
  7. 1/2 teaspoon onion powder
  8. 1/2 teaspoon Old Bay Seasoning
  9. 1/2 teaspoon pepper
  10. pinch red chili flakes
  11. 1 tablespoon plus 4 tablespoons sour cream
  12. 1/2 cup milk
  13. 1/2 cup butter plus 4 tablespoons
  14. 1 cup chicken stock
  15. 1/2 cup white wine
  16. 1/2 teaspoon shallot
  17. 2 tablespoon apricot jam or jelly
  18. 1 tablespoon creamy horseradish
  19. 2 teaspoons chopped chives
Directions
  1. In a large mixing bowl combine, Panobscot McCrum potato pulp, celery salt, onion powder, Old Bay Seasoning, 1 tablespoon sour cream, red pepper flakes, salt and pepper to taste, stir to combine.
  2. Melt 1/2 cup butter in microwave. Rinse canned clams in cool water, add butter and clams and 2 cups shredded cheddar cheese to potato mixture, and stir to combine
  3. Fill Penobscot potato Boats or Cups with about 1/2-3/4 cups potato mixture, top each potato with 1 tablespoon shredded cheese, bake in 350 degree oven for 20-30 minutes or until golden brown
For the Fresh Clams
  1. Rinse fresh clams in cold water, drain on paper towel
  2. Melt 1 tablespoon butter in a saute pan over medium heat, mince shallots and saute until translucent, add chicken broth, white wine and cook for 1-2 minutes until bubbling and hot, add clams and toss until they begin to open. As the clams open, remove the opened clams to a bowl, continue this method until all clams are open and transferred to the bowl.
  3. Discard and calms that remain closed, as they may not be safe to consume.
  4. Add remaining butter to saucepan and stir until melted. Test for flavor, add more broth, wine, or salt and pepper to taste.
  5. Keep broth warm until ready use.
Apricot Jezebel Sauce
  1. In a small mixing bowl combine, 4 tablespoon sour cream, 1 tablespoon creamy horseradish and 2 tablespoons apricot jam
To serve
  1. Place cooked potatoes in shallow bowls, add 4-5 cooked clams to each bowl, spoon hot broth over clams, add a dollop of Jezebel sauce to each potato and garnish with chives. ENJOY!!!
At Home with Rebecka http://athomewithrebecka.com/

Twice-Baked Clam Baked Potato
We’re getting down to the wire when it comes to qualifying recipe competitions, for the 2015 World Food Championships. I have a few more recipes to create before my fate as a competitor this November, in Orlando Florida, is decided. I would love to hear what you think of my dish, so take a moment to leave a comment in the section below.

image_pdfimage_print

Marinated Herb Cheese Appetizer

Marinated Herb Cheese Appetizer

Marinated herb cheese appetizer, is simple yet elegant. The stunning presentation is backed by the luscious flavors of simple blocks of sharp cheddar, and cream cheeses, doused with summer fresh herbs then combined with loads of fresh garlic, and a mixture of balsamic and cider vinegars. The combination of creamy cheeses and tart-herb infused goodness, transforms the simple, into sublime.

A little prep work is in order when making the dish but is well worth the chorus of o’s and ah’s from your guests. A few borage or other edible flowers can be used to add further visual appeal and taste.  I used the purple flower from Society Garlic, which grows profusely in California; the flowers are spicy with a strong garlic flavor.

“IDENTIFICATION: Society Garlic is a fast-growing, bulbous plant about two feet tall. Leaves are long, narrow, strap-like, slightly fleshy and smell strongly of garlic when bruised. They grow from fat, tuberous roots which spread to form clumps of plants. The pinkish to mauve, tubular flowers, clustered into umbels of up to twenty flowers are on flower stalks above the leaves. They smell of garlic when picked. Triangular capsules replace the flowers and are grouped into a head. When ripe they split to release flattened, hard black seeds.” Source: eatweedsandotherthingstoo.com 

I served the marinated herb cheese appetizer for my friend’s sons graduation party; it was a huge hit with the guests. I paired the appetizer with a soft whole grain bread however, you may choose to toast the bread or serve the cheese with rustic crackers for a crisp accompaniment; I prefer bread to soak up all the delicious marinade. 

Marinated Herb Cheese

 

Marinated Herb Cheese Appetizer
Serves 6
Write a review
Print
Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 8 ounce block sharp cheddar cheese
  2. 8 ounce block ream cheese
  3. 1 teaspoon sugar
  4. 1 6 ounce jar pimentos (red peppers)
  5. 4 cloves garlic
  6. 4 tablespoons Italian flat leaf parsley
  7. 1 bunch green onions (both green and white parts)
  8. 3 tablespoon fresh chopped basil
  9. 2 teaspoon fresh chopped oregano
  10. 1/2 cup good quality balsamic vinegar
  11. 1/4 cup cider vinegar
  12. 3/4 cups good quality olive oil
  13. Salt and pepper to taste
Instructions
  1. Cut cheeses into 1/4 inch squares then in half again
  2. Arrange slices on their ends, alternating one piece cheddar then one piece cream cheese. Make sure cheese is very cold before slicing or it may be necessary to spread the cream cheese over the cheddar with a knife. (see photos in blog post)
  3. Mince garlic and dice pimentos (red peppers), finely chop fresh herbs.
  4. Combine herbs, and peppers in a small bowl, add all remaining ingredients, blend well to combine
  5. Salt and pepper to taste
  6. Pour marinade over arranged cheese, cover and refrigerate overnight.
  7. There will be a lot of liquid at first but it will absorb into the cheese during the marinating process.
  8. Serve with whole grain bread or crackers
Notes
  1. Adjust to your preference with flavored balsamic and olive oils. I've also used Meyer Lemon olive oil, and blueberry balsamic
Adapted from food.com
Adapted from food.com
At Home with Rebecka http://athomewithrebecka.com/
 

image_pdfimage_print

Gilroy Garlic Festival 2015 – The Great Garlic Cook-Off

The Great Garlic Cook-Off
The Great Garlic Cook-Off Gilroy Garlic Festival 2015

The Gilroy Garlic Festival just celebrated its 37 year with the third annual Great Garlic Cook-Off.  I had the pleasure of attending the event where I met up with several of my foodie friends for the very first time. It was the most competitive garlic cook off  the event has ever seen.

Eight home cooks vied for the coveted title, Garlic Queen/King, cooking some very impressive dishes for the five celebrity judges; Jason Gronlund, Executive Chef, Smokey Bones BBQ, Jason Lavinsky, Executive Chef, Hyatt at Fisherman’s Wharf, Adam Sanchez – The Milias Restaurant, Bryan Martinez, Executive Chef, Raley’s, and Carl Stewart, Executive Chef, Raley’s. Master of Ceremonies: Dan Green, Kate Callaghan & Wendy Brodie, HAAC, Executive Chef.

Contestants, Jodi Taffel, Lauren Katz, Tresa Hargrove, Merry Graham, Sherri Williams, Gloria Bradley, Loanne Chiu and Margee Berry, wowed the audience and judges with their garlic infused recipes. The outdoor stage was set with two jumbo-trons giving spectators a birds-eye view of all the cooking action. The air was filled with mouthwatering aromas of charred meats and my favorite kitchen staple, garlic.  Once the smoke settled, the judges crowned Jodi Taffel, first place for her stunning breakfast dish, Shashuka with Deep Fried Garlic. Second place went to Lauren Katz with her Glazed Garlic-Buttermilk Fried chicken and Savory Waffled grits. Third Place went to Tresa Hargrove for her, Chipotle Cilantro Chimichurri Steak on Enchiladas with Roasted Salsa Verde.

I became friends with Tresa, Sherri and Merry, five years ago over our shared interest in food competitions, and Facebook groups. What a pleasure for me to finally meet them all in person as well as, the other competitors. Making new friends and sharing this special day with my fellow foodies was a true blessing.

The day was made more enjoyable hanging out with my dear friend Nancy Judd, winner of the 2013 World Food Championships, Dessert category, and contestant on Chopped Grandma’s.  She and I cooked together in my home during the Real Women of Philadelphia-Cooks Across America-Colorado Cooks video promotion. To see more from that event, watch our Youtube video HERE and HERE.

Unfortunately, I wasn’t chosen to compete with my Benedict Florentine with Roasted Garlic Hollandaise and Garlic Basil Oil this year, but I hope to be on stage at next years competition, cooking alongside my friends. 

Gilroy Garlic Festival Eggs Benedict

 

 

Gilroy Garlic Festival 2015
Sherri and Nancy

Gilroy Garlic Festival 2015
Sherri Williams, Rebecka Evans, Nancy Judd, Jodi Taffel, Merry Graham and Lauren Katz

Gilroy Garlic Festival 2015
Lady Nann and her man

 

Gilroy Garlic Festival 2015
THE WINNER! Jodi Taffel

Gilroy Garlic Festival 2015
The top THREE Jodi, Lauren and Tresa

Gilroy Garlic Festival 2015
Waiting for the big announcement

Gilroy Garlic Festival 2015
Selfies with nancy and Rebecka

Winner Circle

Gilroy Garlic Garlic Festival 2015
Sherri Williams and Merry Graham

 

Gilroy Garlic Festival 2015
Rebecka Evans, The Garlic Man, Nancy Judd

image_pdfimage_print

Italian Stuffed Artichokes

italian stuffed artichoke

The recipe for Italian stuffed artichokes was introduced to me a few weeks ago by my friend Val Struck, owner of Good Life Food and Events, Catering.

It took only one bite for me to decided that this is my new favorite preparation for the tender, leafy vegetable, and I’ve been craving the perfect combination of flavors ever since. 

Served with a crisp white wine, the creamy artichoke marries perfectly with the crisp Italian style bread crumbs. The dish makes for a wonderful appetizer however, I could eat mine as an entree, it’s that good!

A little California Artichoke History:

It was the Spanish settlers who brought the artichoke to California. Some artichoke plants were in the gardens of European immigrants.

California’s first artichoke fields grew south of San Francisco, near the town of Half Moon Bay, in the early 1920s.

In 1922, Andrew Molera planted the first artichoke shoots in Castroville. Angelo Del Chiaro, Egidio Maracci, Daneil Pieri, and Amerigo Del Chiaro subsequently leased 150 acres of land and grew artichokes.

In 1923, there were nine artichoke growers. Within four years, there were over 50 growers and 12,000 acres of artichokes growing in Castroville, and in the Monterey Bay area.

In 1924 Daniel Pieri, Amerigo Del Chiaro, Angelo Del Chiaro, Alfred Tottino, and James Bellone formed the “California Artichoke and Vegetable Growers Corporation.” In 1995, they renamed the company to “Ocean Mist Farms.” Source: Wikipedia

  • Artichokes were named California’s official vegetable on April 10, 2013. California growers boast 99.99% production of all commercially grown artichokes in the United States. Source: Artichokes.org

Italian Stuffed Artichokes
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 4 large artichokes (6 smaller artichokes for more people)
  2. 1 lemon, halved
  3. 1 3/4 cups bread crumbs (can be made from scratch with leftover bread)
  4. 3/4 cups, plus 1/4 cup grated Parmesan or Romano cheese
  5. 1/2 cup fresh Italian parsley, finely chopped
  6. 4 garlic cloves, finely chopped
  7. 2 teaspoons fresh ground pepper
  8. 1/4 teaspoon salt
  9. 1/4 cup, plus 5 tablespoons extra virgin olive oil
  10. Hot water
Instructions
  1. Heat oven to 425 degrees
  2. Cut artichoke stems to create flat bottom. Cut away tough outer skin of the stem and finely chop the stems. Sprinkle with lemon juice to keep from browning
  3. Remove tough outer leaves of artichoke. Slice the top third off, and with scissors, cut sharp tips of remaining leaves. Rub bottom of artichokes with lemon. Spread leaves to make space for stuffing
  4. Combine chopped stems, breadcrumbs, 3/4 cup Parmesan cheese, parsley, garlic, salt and pepper. Add 1/4 cup olive oil and combine until moistened
  5. Starting from the bottom leaves, use your hand to stuff the mixture in and between leaves. Push the stuffing downward into leaves as you work your way around to the top of the artichoke
  6. Place artichokes in a baking dish and pour 1 inch hot water around the artichoke bottoms. Drizzle each artichoke with 1 tablespoon olive oil
  7. Rub one side of foil with olive oil and place foil (oil side down) over artichokes and secure tightly
  8. Bake for 45 minutes OR until a fork slides easily into the base
  9. Remove foil. Sprinkle artichokes with remaining 1/4 cup of Parmesan cheese and broil tops until golden brown (watch while broiling)
  10. Serve hot or at room temperature
Notes
  1. Artichokes can be cut into halves and served on salad plates. Remind guests to remove the Choke before eating the heart.
Adapted from Allrecipes
Adapted from Allrecipes
At Home with Rebecka http://athomewithrebecka.com/
 Italian Stuffed Artichokes

image_pdfimage_print

Waldorf Risotto #WaldorfSaladRefresh

Waldorf Risotto  #WaldorfSaladRefresh

If you love the dreaminess of a classic Waldorf Salad, you’re going to die for my remixed version, Waldorf Risotto!

The warm apple infused risotto is the perfect balance to the crispy, tart salad. I finished the dish with a spicy crunch of California candied, cayenne, walnuts. The flavor combination is out of this world and is my submission for this years recipe challenge. 

California Walnuts presents the Waldorf Salad Refresh, Recipe Contest. Wish me luck! #WaldorfSaladRefresh

55889fb52f3bd-walnut-waldorf-woobox-top-landing-page-v5

Waldorf Risotto
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 4 red crisp apples
  2. 4 large celery stalks
  3. 1 cup mayonnaise, divided
  4. 1 tablespoon plus, 2 teaspoon sugar
  5. 1/2 teaspoon salt
  6. 3 teaspoon lemon juice, divided
  7. 1 cup arborio rice
  8. 4 cups apple cider
  9. 1-2 cups water
  10. 2 teaspoons butter
  11. 1/4 teaspoon olive oil
  12. 1/2 teaspoon salt
  13. 1 cup California walnuts
  14. 1 tablespoon sugar
  15. 1 teaspoon cayenne pepper
For the Salad
  1. Slice apples across lengthwise into 1/4 inch rounds, thinly slice each round into match stick lengths, toss in a large mixing bowl with 1 teaspoon lemon juice.
  2. Reserve 1 cup match stick apples, set aside
  3. Thinly slice 3 celery stalks, combine slices with apples
  4. Add 1/2 cup mayonnaise, 1/2 teaspoon salt, 1 tablespoon sugar to cut apples and celery and toss, cover and refrigerate until ready to use
For the Risotto
  1. Diced the reserved match stick apples, you should have about 4 tablespoons
  2. Dice 1 stalk celery, combine diced apples and celery with a pinch of salt and 1/2 teaspoon sugar
  3. In a medium saucepan, over medium high heat, melt 1 teaspoon butter
  4. Saute diced celery and apples until Al dente, (tender but not soft), remove from pan and set aside
  5. Heat 4 cups apple cider in a saucepan, keep warm
For the Candied Cayenne Walnuts
  1. Add walnuts to non-stick pan, turn heat to medium, sprinkle 1 tablespoon sugar over nuts, allow sugar to melt, When sugar is almost melted or begins to caramelize, stir or toss walnuts to coat evenly. Pour candied walnuts out onto a piece of waxed paper and sprinkle with cayenne pepper, cool and rough chop
For the Risotto
  1. Add 1 teaspoon butter and 1/4 teaspoon olive oil to the same pan the apples were cooked in.
  2. Stir in 1 cup arborio rice, saute for 3-5 minutes stirring occasionally to coat rice kernels
  3. Begin making risotto by adding 1 cup of apple juice at a time to sauteed rice, allow liquid to absorb, and continue adding liquid 1 cup at a time, until all 4 cups are incorporated, this will take about 25 minutes. Risotto should be tender but not mushy, more liquid can be added if the rice is still tough, add 1 cup water until absorbed and test again until desired consistency.
  4. Turn heat off.
  5. Add cooked apples and celery and 1 teaspoon butter to risotto mixture, stir to combine. Finally, add 1/2 cup mayonnaise. Season with additional lemon juice, and salt to taste
To serve
  1. Ladle 1/2 cup risotto portion onto plate, top risotto with prepared Waldorf salad, and sprinkle with candied cayenne walnuts
At Home with Rebecka http://athomewithrebecka.com/
 

 

 

Waldorf Risotto

For a list of all the contest entries, visit Waldorf Salad Refresh Recipe Challenge on PINTEREST

image_pdfimage_print

Radishes Butter and Sea Salt – Simple Summer Snacks

Radish Butter and sea Salt

Radishes, butter, and sea salt; it doesn’t get any easier or tastier than that! This simple summer snack is best paired with a crisp white or light bodied rosé wine. When making this classic dish it’s imperative to use the best butter you can find.

I used Kerrygold, a pure Irish butter, but there are many other high quality butters to choose from. Check your local market for butter that are rated AA or higher, these butters contain higher amount of sweet cream, giving them a sweeter flavor as well as, a creamier texture. 

Method:

Soak radishes is cold water and rinse well to dislodge sand and dirt particles.

Cut the radishes in half leaving the greens attached to create a lovely presentation.

Serve with a variety of sea salts. I used Maldon sea salt, Himalayan Pink Salt with Blood Orange and Black Sea Salt. The slightly different flavor profile of the individual salts lend nuance to the eating experience. 

The simple combination is superb; a delightful, simple, summer snack. 

Radish Butter and Sea Salt

image_pdfimage_print