2017 Saucy Mama Recipe Contest-Huevos Rancheros

Saucy Mama Huevous Rancheros

2017 Saucy Mama Recipe Contest-Huevos Rancheros

The Saucy Mama Recipe Contest is a Super Qualifier for the World Food Championships held in Orange Beach Alabama November 7-14, 2017 and is sponsored by Barthyte Foods.

This will be my third year competing for a spot on Team Saucy Mama for the Bacon World Food Championships Category. One of the most competitive and highly regarded contests in the food sport world this contest is also one of the hardest to win.  Sadly, there is only one spot available on the Team Saucy Mama and this year a mix of twenty-five professional and home cooks competing for the coveted position. Words cannot express how badly I want to earn that last spot. Now it’s up to the panel of judges to cook the 25 submitted recipes and choose a winner. 

Here’s my submission for the 2017 Saucy Mama Recipe Contest-Huevos Rancheros

My Saucy Mama inspired Huevos Rancheros is a cinch to make and packed with authentic Mexican flavors. By utilizing three (3) Saucy Mama products there is no need to use dried adobo chili as called for in traditional huevous rancheros recipes. Poblano Ranch Dressing, Lime Chipotle Marinade, and Hatch Green Chili Mustard bring all the traditional flavors of Mexico, and more. Adding more dimension to the dishes flavor profile the recipe is balanced by the smokiness and crunch of BACON. The recipe can be made for a family of four (4) or easily double or tripled for a crowd. When making the dish for a large group, prepare the bacon-refried beans and the ranchero sauce the day before. Just reheat these components while cooking up the tortillas and fried eggs. It’s as easy as that!

 

Saucy Mama inspired Huevos Rancheros
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. You will need: 2 cast iron skillets, 1 medium sauce pan, 1 large mixing bowl, 1 medium mixing bowl, 2 sheet pans lined with parchment, 1 potato masher, immersion blender or standing mixer.
Poblano Ranchero Sauce
  1. ½ cup SM Lime Chipotle Marinade
  2. ¼ SM Poblano Ranch Dressing
  3. ½ pound (about 4) ripe plum tomatoes
  4. 4 large cloves garlic, peeled
  5. 1 small onion (about 6 ounces), quartered
  6. 1/2-pound Bacon. Reserve bacon fat
  7. Kosher salt
  8. 1 tablespoon vegetable oil
  9. ¼ cups water
Hatch Green Chili-Bacon Refried Beans
  1. One 15-ounce can pinto beans, drained with liquid reserved
  2. ¼ pound cooked crumbled bacon
  3. ¼ cup reserved bacon fat
  4. 2 tablespoon Saucy Mama Hatch Green Chili Mustard
  5. 2 tablespoon water
  6. Kosher salt
For Serving
  1. 2 to 3 tablespoons vegetable oil
  2. Reserved bacon fat (about 2/3 cups)
  3. 4 corn tortillas
  4. 4 large eggs
  5. Kosher salt
  6. 1/2 cup crumbled Mexican Cotija cheese
  7. 1/4 cup fresh cilantro leaves, picked or roughly chopped
  8. 2 tablespoons finely chopped sweet white onion
  9. 1 sliced lime
  10. 2 sliced jalapenos
  11. 1 chopped tomato
Instructions
  1. For the ranchero sauce: Preheat the oven to broil (550) F. and put the tomatoes, peeled garlic cloves and onion on a parchment lined, rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 10 minutes. Watch closely to keep from burning vegetables.
  2. While the vegetables are charring: rough chop bacon and cook in cast iron skillet over medium high heat until crisp. Turn off the heat. Remove ½ the cooked bacon to a plate and set aside for garnish. Leave the remainder in the pan and scoop to one side of the skillet. Using a large chef spoon, remove 2/3 of the hot bacon fat and evenly distribute between the second cast iron skillet and sauté pan. (second cast iron skillet is for frying tortillas and eggs and sauté pan is for cooking ranchero sauce) Add 2 tablespoon Saucy Mama Hatch Green Chili Mustard and 2 tablespoons water to the cast iron pan with the cooked bacon. Return to heat, and cook stirring for 2 minutes to deglaze the pan. Turn off the heat and set aside until ready to make the refried beans.
  3. Continue with the ranchero sauce: put the charred vegetables and any juices from the baking sheet into the large mixing bowl with ½ cup Saucy Mama Lime Chipotle Marinade, ¼ cup Saucy Mama Poblano Ranch Dressing,1/4 cup water, ½ teaspoon salt and blend with an immersion blender until fairly smooth. If you don’t have an immersion blender use a standing blender with tight fitting lid. Taste; stir in more Saucy Mama lime chipotle marinade for a spicier sauce.
  4. Heat the tablespoon reserved bacon fat and 1 tablespoon oil in the medium sauté pan, over medium heat. Add the ranchero sauce, and cook stirring, until thickened but pourable, about 5 minutes. NOTE: The sauce will splatter when it hits the hot fat so use caution. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
  5. For the refried beans: Return the cast iron skillet with the chopped bacon to medium heat. Pour half the bean liquid into a small cup and reserve for later. Add the beans to the medium mixing bowl with about half of their reserved liquid and mash with a potato masher until smooth, then add the mashed beans, 2 tablespoon Saucy Mama Hatch Green Chili Mustard, ¼ teaspoon salt to the cast iron skillet, and mash again until smooth. Mixture will be bubbly hot. Cook, stirring and scraping with a wooden spoon, until heated through. As beans cook with bacon they will become thick, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary. Using the immersion blender, blend beans and bacon until smooth adding more liquid if necessary, and cover and keep warm over low heat.
  6. If making ahead for a group, this is the time to cool the cooked components and refrigerate in sealed containers. Reheat the components the following day while you are making the tortillas and eggs. Be sure to add a few tablespoon water to the beans before reheating.
  7. For serving: Preheat the oven to 200 degrees F and line a baking sheet with parchment paper. Heat the bacon fat in the second cast iron skillet over medium high, and add 1 teaspoons vegetable oil. Add 1 tortilla and cook until soft, about 15 seconds. Flip the tortilla with tongs and continue to cook about 15 seconds. NOTE: Tortillas are not fried crunchy, they are cooked just to tenderize and heat through. Remove from the pan and arrange in single file to the lined baking sheet. Repeat with the remaining 3 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
  8. Using the same cast iron skillet, heat 1-2 tablespoon bacon fat or oil, about 1 minute. Crack 1 egg at a time into the skillet and cook until the edges are crispy and whites are almost set (about 30-45 seconds) Ladle or scoop hot bacon fat over the top of the egg for 1 more minute.
  9. Remove the tortillas from the oven, top tortillas with an egg, then return to the oven and repeat process until all eggs are cooked. Top the remaining tortillas with the remaining eggs.
  10. For Garnish and Build: Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, reserved crumbled-cooked bacon, chopped avocado, cilantro, sliced jalapenos, chopped tomato, and chopped onion.
  11. Serve immediately. ENJOY
At Home with Rebecka http://athomewithrebecka.com/
Barthyte Foods is offering a SWEET prize package for the winner…

Grand Prize Winner’s Prizes:

Our winner will receive:

–    A Golden Ticket, which is entry into the 2017 WFC
–    $1000 Travel Stipend to help winner get to Orange Beach for the WFC event (Nov. 8-14) which will be awarded onsite at the WFC.
–    Team Saucy Mama Dinner with the group in Orange Beach 
–    MAJOR bragging rights, and the opportunity to compete against other cooks (and possibly win massive cash and/or even a TV spot) at the invitation-only WFC event.

Visit Barthyte Foods today to order these three delicious products to make my recipe. 

Saucy Mama Huevous Rancheros

 




Lodge Cast Iron-Southwestern Posole Stew with Jalapeño Cheddar Corn Sticks

SW Pasole Cornbread cook-off BEST

The old adage “If you snooze you lose” comes to mind when I look back at 2016 Lodge Cast Iron-National Cornbread Cooking Contest. I won a coveted spot in the 2016 cook-off with my Southwestern Posole Stew with Jalapeño Cheddar Corn Sticks but had to decline the offer to compete due to prior travel plans the same weekend. Instead, I went to see my grandchildren and grown kids on what I lovingly call my 2016 grand baby tour. It was bittersweet to say “no” to competing at the Cornbread Festival because this grandma loves to compete but loves her sweet grand-babies even more! Just look at their beautiful smiles and tell me you wouldn’t do the same! 

 

I didn’t publish my 2016 recipe to the blog so I could resubmit it for this years contest sadly, my recipe wasn’t chosen as a finalist hence, if you snooze you lose. I’m posting my recipe today in homage to my dear friends that will be competing at the Cornbread Festival this weekend. There names are highlighted below. 

The 2017 finalists are as follows:

  • Robin Kessler, Sarasota, FL; Butternut and Sage Sausage Skillet Tart with Mushrooms and Smoked Gouda
  • Pamela Gelsomini, Wrentham, MA; Cornbread Crusted Catfish Jambalaya
  • Ashlyn Morgan, Englewood, TN; Cornbread Cuban Sandwiches with Mojo Sauce
  • Devon Delaney, Westport, CT; Seared Steakhouse Cornbread Crepes with Horseradish Caper Sauce
  • Felice Bogus, Raleigh, NC; Smokey Chicken Tinga Street Gorditas
  • Hidemi Walsh, Centreville, VA; Chili Shrimp and Coconut Cornbread
  • Sherry Kozlowski, Morgantown, WV; Seafood Pot Pie
  • Shauna Havey, Roy, UT; Steak & Eggs Cornbread Dutch Baby
  • Mary Edwards, Long Beach, CA; Cajun Spoon Bread
  • Michele Kusma, Columbus, OH; Shakshuka-Topped Cornbread Skillet

Each year during the last full weekend in April our hometown of South Pittsburg, Tennessee lights up to celebrate a staple in the Southern kitchen: cornbread. As a part of the National Cornbread Festival, Lodge sponsors the National Cornbread Cook-off, a search for the nation’s best main dish cornbread recipe

I’m sending all my best to each and everyone of you. Happy contesting and may the best recipe WIN!

By the way…these are some of the best Jalapeño Cornbread sticks I’ve ever made! 

SW Pasole Cornbread cook-off-1

Southwestern Posole Stew with Jalapeno Cheddar Cornsticks
Serves 6
Lodge Cast Iron and Martha White Cornbread Festival Recipe by Rebecka Evans
Write a review
Print
Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. Main Dish
  2. 1 12-inch Lodge Cast Iron Skillet
  3. 1 Lodge Cast Iron Cornstick pan (7 piece)
  4. Utensils: 2 large metal or wooden spoons, Sharp 10-inch chef knife, Sharp 6 inch pairing knife, 3 spatulas, 3 mixing bowls, misc. measuring bowls, cups, and spoons
  5. 2 7-ounce packages Martha White Sweet Yellow Cornbread Mix
  6. 1/2 cup canned creamed corn
  7. 1 teaspoon minced onion
  8. 1/2 cup shredded cheddar cheese
  9. 2 tablespoons fresh diced jalapeño, red and green
  10. 1 cup buttermilk
  11. 1/4 cup vegetable oil, divided
  12. 2 cups cubed pork loin
  13. 1 cup chopped onion
  14. 2 cloves garlic, minced
  15. 1 teaspoon red chili powder
  16. 1 4 ounce-can chopped green chili
  17. 1 tablespoon chicken base
  18. 1 14-ounce white hominy, with liquid
  19. 1/2 cup water
  20. 2-4 tablespoon red tomato salsa
  21. salt and pepper to taste
  22. 1 cup cotija cheese
  23. 1 tablespoon fresh cilantro
  24. 1 lime
Instructions
  1. Pre-heat oven 375 Degrees F.
  2. Pour 2 packages Martha White Sweet Yellow Cornbread mix into a medium mixing bowl, add 1/2 cup canned creamed corn, 1 teaspoon minced onion, 1/2 cup shredded cheddar cheese, 2 tablespoon diced jalapeño, and 1 cup buttermilk. Mix with a spoon until ingredients are incorporated
  3. Heat Lodge Cast Iron Cornstick Pan in oven at 375 degrees F. for 5 minutes. Using a pastry brush, oil pan liberally with vegetable oil.
  4. Pour 2 tablespoons cornbread mixture into oiled pans and bake at 375 Degrees F. for 12-14 minutes, or until golden brown. Gently remove cooked cornsticks to a plate and continue process until batter is all gone. Be sure to brush any excess bread bits out of the pan, and brush with more oil for each batch.
  5. While cornsticks are baking, cube pork into 1/2-inch cube. Season meat with a 1/8 teaspoon of salt and pepper.
  6. Heat 1 teaspoon oil over medium high heat, sauté meat until browned, about 5 minutes. Remove cooked pork to bowl
  7. To the same skillet, add 1 teaspoon oil and sauté onions until translucent, add garlic and sauté for 1 minute more. Add 1 14-ounce can white hominy with liquid to skillet and stir to remove browned bits from the bottom of pan. Add red chili powder, chicken base, red tomato salsa, and canned chopped green chili, stir to combine. Bring to a boil then reduce heat and cook stew for 20-45 minutes. Season with salt and pepper to taste. Add 1/2 cup water if stew gets too thick
  8. Serve Southwestern Pasole with Jalapeno Cheddar Cornsticks. Garnish with, lime wedges, and cotija Mexican cheese
Notes
  1. Alternate preparation: Pour stew into individual size Lodge Cast Iron skillets (6.5 inch), dollop 2 tablespoons uncooked cornstick mixture over the Posole. Bake at 375 F. until cornbread is golden brown
At Home with Rebecka http://athomewithrebecka.com/
SW Pasole Cornbread cook-off

SW Pasole Cornbread cook-off3




CFE International Salt Fish Blogger Recipe Challenge 2017


CFE International Salt Fish Blogger Recipe Challenge 2017

CFE International Salt Fish Recipe Challenge 2017

BacalaRico Pollock Fillets with Grilled Romaine Lettuce, Tomatoes, Tarragon-Dill Buttermilk Dressing and Blue Cheese Crumbles

This summer fresh dish is grilled to perfection utilizing my hybrid smoker/grill, adding a depth of smoky flavor to the flaky texture of the grilled BacalaRico-Pollock Fillets. Once platted, the dish is doused with a creamy-herbed buttermilk dressing, a drizzle of aged balsamic vinegar and crumbled blue cheese. The recipe can be served as a side dish in the form of a chopped salad or plated over long slices of grilled romaine lettuce for a more dramatic effect. 

Special thanks to the folks at CFE International for sending me a generous sample of their fine products to test. I was pleasantly surprised at the mild flavor of the salted fish and how well it withstood the heat of cooking. 

BacalaRico Chopped Salad

CFE International carries six varieties of salted and cured fish as well as, on the plank, oven and grill ready entrees. I chose the BacalaRico Alaskan Pollock Fillets for the challenge.

BacalaRico brand salted Pollock products, are exclusively sourced premium Pollock from the cold waters of the North Pacific. These products must meet CFE International’s strict quality standards and the finished product is inspected for quality, moisture and salt content to ensure that product specifications are always being met.

CFE International Salt Fish Blogger Recipe Challenge 2017Rehydrating the salted fillets is easy work but requires 24 hours of water bathing, rinsing, and a final rest in milk. The milk bath isn’t necessary when rehydrating the fillets however, it gives the fish a delicate-sweet flavor and further reduces the saltiness of the preserved fish. 

BacalaRico Pollock Fillets

Rehydrated Pollock Fillets

bacalarico recipe

BalacaRico Pollock Fillets with Grilled Romaine Lettuce, Tomatoes, Tarragon-Dill Buttermilk Dressing and Blue Cheese Crumbles
Serves 4
CFE International Blogger Recipe Challenge 2017
Write a review
Print
For the Fillets
  1. 1 package BacalaRico Alaskan Pollock Fillets (package comes with 3 pre-sealed packets, use just one for this recipe)
  2. 2 cups water (just enough to cover fillets)
  3. 2 cups whole milk (just enough to cover fillets)
  4. 1 large shallot, minced
  5. 2 cups mixed cherry tomatoes, cut in half
  6. 1 tablespoons lemon infused olive oil
  7. 1 bunch fresh tarragon, divided
  8. 1 bunch fresh dill, divided
  9. Pepper to taste
For the Vegetables
  1. 2 heads romaine lettuce, sliced in quarters, lengthwise
  2. 1 bunch whole baby carrots, with tops
  3. 1 bunch fresh asparagus (optional)
  4. 1 bunch spring onions, sliced lengthwise
  5. 1 tablespoon olive oil
  6. 2 tablespoons chopped chives (optional)
For The Dressing
  1. 1/2 cup buttermilk
  2. 1/2 cup sour cream
  3. 1 tablespoon fresh tarragon
  4. 1 tablespoon fresh dill
  5. 2 tablespoon fresh lemon juice
  6. 2 tablespoon Dijon mustard
  7. 2 cloves garlic, smashed
For the Fillets
  1. Rehydrate fillets by placing 1 pouch of salted fish into a air tight plastic container. Add just enough tap water to submerge fillets. Rest fish for 2-3 hours in the refrigerator. Pour off water and repeat this process 2 times more. For the final rehydration, pour 2 cups whole milk over fillets or just enough to cover the fish. let fillets rest in the milk bath overnight. Before cooking, discard milk and gently rinse fillets. Drain on paper towel.
  2. Season the bottom of a grill style roasting pan with 1/2 teaspoon olive oil, 1/2 of the minced shallot, and cracked black pepper. Arrange fillets evenly in the pan. Sprinkle tops with black pepper to taste, remaining minced shallot, cherry tomatoes, and fresh springs of tarragon and dill.
  3. Cut romaine lettuce into fourths lengthwise and place in a large shallow baking dish. Using a vegetables peeler, remove butter skin from carrots and place in the shallow dish with lettuce, spring onions and asparagus. Drizzle 1 tablespoon olive oil and sprinkle with salt and pepper to taste. Toss to coat vegetables evenly.
  4. Heat grill/smoker to highest heat. Place roasting pan with fillets in the middle of the grill rack. Arrange lettuce, cut side down on grill with remaining vegetables. Close the grill lid and cook lettuce for 3 minutes or until charred but not wilted. This keeps the inner part nice and crisp. Remove lettuce to shallow dish and continue cooking the other vegetables until they are al dente and set in the shallow pan until ready to plate. Continue cooking the fillets until they are hot all the way through and tomatoes are wired (about 7 -10 minutes total)
For the Dressing
  1. Process all 7 ingredients in a food processor until smooth. Season with salt and pepper to taste
Notes
  1. Garnish dish with
  2. 2 tablespoons balsamic vinegar
  3. 1/2 cup blue cheese crumbles
  4. Cracked black pepper
At Home with Rebecka http://athomewithrebecka.com/
CFE International Salt Fish Blogger Recipe Challenge 2017

For more information about CFE International and their products follow them on social media.

Facebook: https://www.facebook.com/BacalaoCFE/
Twitter: https://twitter.com/bacalaoCFE
Pinterest: https://www.pinterest.com/bacalaocfe/
Instagram: https://www.instagram.com/bacalao_cfe/

Find CFE International products at these local groceries: Cardenas, H-Mart, Jetro, North Gate Markets, Safeway




Fried Rice with Black Sesame Pork-EASY RECIPE

Fried Rice with Black Sesame Pork

Fried Rice with Black Sesame Pork is made easy when using leftover cooked pork chops or chicken and store bought stir-fry sauce and rice. This is my go-to recipe when I’m in a hurry to get dinner on the table. Your family will love that this dish looks and tastes like a restaurant quality meal. 

The beautiful clay pot picture above was gifted to me by my sweet friend Chef Ava Marie the Autistic Chef and Owner of Autism Cooks food blog. It’s stunning and the perfect vessel for this satafiying meal. 

Fried Rice with Black Sesame Pork-EASY RECIPE
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
6 min
Prep Time
10 min
Cook Time
6 min
Ingredients
  1. 3 1/2 cups cooked rice (from store deli hot foods)
  2. 2 left over cooked pork chops or cooked chicken (I used left over smoked chops from dinner the night before)
  3. 1 cup frozen peas
  4. 1/2 cup shredded carrots
  5. 1/2 cup sweet onion chopped
  6. 2 teaspoons minced garlic
  7. 2 tablespoon sesame oil
  8. 1 tablespoon soy sauce
  9. 2 tablespoon vegetable oil, divided
  10. 2 eggs, beaten
  11. 1/4 cup stir fry sauce (House of Tsang Classic Stir Fry Sauce)
  12. 1/2 teaspoon black sesame seeds
  13. 1/2 cup green onion, for garnish
Instructions
  1. Slice leftover pork into thin strips. Prep all vegetables.
  2. Preheat a large skillet or wok over medium high heat.
  3. Pour sesame oil into pan. Cook sweet onion, carrots, peas, and garlic for 2 minutes stirring frequently. Slide mixture to the side of the pan using a spatula. Add eggs and scramble. Once the eggs are done mix with cooked vegetables. Remove mixture from pan and set aside.
  4. Add 1 tablespoon vegetable oil to hot pan. Once the oil is hot add 1/4 cup stir fry sauce and sliced pork. Cook for 2 minutes stirring frequently. Add black sesame and toss. Remove cooked pork from pan and set aside until ready to plate.
  5. Add remaining tablespoon of oil to pan. pour in cooked rice and vegetables, and add soy sauce. Toss to combine and heat through.
  6. Taste for seasoning. Add a drizzle more sesame oil and more stir fry sauce to taste.
  7. To plate the dish, scoop out portion into a clay pot. Add slices of cooked pork to each serving and sprinkle with chopped green onion.
  8. Serve and enjoy!
At Home with Rebecka http://athomewithrebecka.com/
Fried Rice with Black Sesame Pork

Fried Rice with Black Sesame Pork




Egg Fu Yung Recipe

Egg Fu Yung with Gravy 

Egg foo Yung is one of my favorite comfort foods and a dish my mother made regularly when I was growing up. I get cravings for this savory meal and because of its versatility and easy preparation, I eat it for breakfast, lunch and dinner.

If you’re wondering why the dish doesn’t look like the traditional Chinese style pancake, I’m still recovering from shoulder surgery and it turns out flipping a full size omelet shaped breakfast is more difficult than I expected with the use of only one good arm. The final dish was delicious but looked more like Egg Fu Yung scramble.

I had a few brussels sprouts in the fridge so I threw them in to add a wonderful crunch and delicious brussels sprout flavor.  In my opinion, Egg Fu Yung is not complete without the signature savory gravy! The sumptuous brown gravy has a silky texture and rounds out the flavor profile of this tasty meal.

Egg Fu Yung with Gravy
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 2 boneless chicken breast (sliced thinly)
  2. 1 Tablespoon soy sauce
  3. 1/2 teaspoon sesame oil
  4. 1 garlic clove (minced)
  5. 1 green onion (white part only)
  6. 2 cups bean sprouts
  7. 1 medium onion (sliced thin)
  8. 2 cups brussel sprout leaves
  9. 6 large eggs
  10. 3 Tablespoon vegetable oil (divided)
  11. 1/2 teaspoon salt and pepper (to taste)
  12. 1 Tablespoon sesame seeds
FOR THE GRAVY
  1. ¼ cup soy sauce
  2. ¼ cup chicken stock
  3. 2 Tablespoon Oyster sauce
  4. ¼ cup cornstarch
Instructions
  1. Marinate chicken in 1 tablespoon soy sauce, ½ teaspoon sesame oil, 1 garlic clove, and minced green onion, white part only. Rest for 5 minutes in marinade.
  2. Cut the ends off Brussel sprouts and separate leaves.
  3. Slice onion thinly
  4. In a medium mixing bowl, beat eggs till fluffy. Add to the bowl, bean sprouts and Brussel sprouts, onion. Toss to combine
  5. Heat a wok on medium high heat. Add 1 tablespoon vegetable oil to wok. Cooked chicken until done. Remove from wok and set aside to cool for 5 minutes. Add chicken to vegetable and egg mixture and toss to combine.
  6. Add 1 tablespoon oil to wok. Place a scoop of egg fu yung mixture in the hot wok and cook for 2 minutes on one side. Flip and continue cooking until egg is set, about 2-3 minutes more. Continue until all mixture is made into pancakes.
To Make the Gravy
  1. In a small mixing bowl combine, soy sauce, chicken stock, oyster sauce and ¼ cup cornstarch. Whisk to combine. Pour ingredients into the wok and cook over medium heat until thick. Add salt pepper to taste. If mixture is too thick, add 1 tablespoon water at a time until desired consistency is reached.
Notes
  1. To Serve: Drizzle gravy over Egg Fu Yung. Sprinkle with sesame seeds and chopped green onion tops. Enjoy this meal with steamed rice.
At Home with Rebecka http://athomewithrebecka.com/
Egg Fu Yung Recipe

 

 

 

 




Red Beet Risotto-Culinary Fight Club Challenge

Photo by Anthony Martorini

It was an honor to be invited to participate in the Culinary Fight Club Black Box Challenge by Cheferee and Fight Club Host, Anthony Martorini. This very prestigious and coveted cooking challenge was held at the Bay Area Travel and Adventure Show last weekend.  The event hosted two Culinary Fight Club Pro Chef Series Mystery Box Challenge’s. Competitors had 45 minutes to cook live in front of an audience and then create 2 perfect plate ups from the supplied box of ingredients plus one infused ingredient for the judges to taste.

Culinary Fight Club is a national organization that hosts live cooking competitions. At each event, attendees watch as contestants from home cooks to executive chefs race for their pantry in 45 seconds. Contestants get to choose from 15 provided ingredients. From there, contestants have 60 minutes to create the most gourmet dish that represents their take on our monthly theme. The audience and judges vote and decide on a winning dish.

Aside from being an incredibly fun event, Culinary Fight Club events exclusively give back to the 501(c) (3) non profit organization Fight2Feed, an organization that partners top restaurants with food trucks to provide service and support to hungry men, women and children in our communities.

Culinary Fight Club 2107

My competitors were professional chefs, Adam Pechal and Richard Pannell. Chef Pannell pulled out the win with only 4 points separating first place from third. Although I didn’t win, I stood up to the pressure of competitive food sport competing along side the pros. Here’s a photo of Chef Pannell’s winning dish Bourbon Chicken. Our esteemed Judge for the event was 2 Time World Burger Champ Chef Wade Fortin and a random guest judge from the audience. Sponsors, Bull Outdoor Grill and Gunter Wilhelm Knives. More Fight Clubs to follow in Los Angles, San Diego, Denver, Dallas and Philly.

Red Beet Risotto

Red Beet Risotto with Goat Cheese and Honey

When faced with a “Black Box Challenge” it’s always good to have a few recipes tucked away. The official rules allowed for 3 secret ingredients of the chefs choice. Thankfully, I’ve been working on a Red Beet Risotto recipe for the Oregon State Fair 2017 where I’ll be featured as a guest and doing a live demo the last day of the fair, September 3, 2017. I decided to use the base recipe as my secret ingredients for the Culinary Fight Club Challenge. My three secret  ingredients: arborio rice, red beets and organic chicken broth.  My strategy was to have a base for my dish then use the Black Box Pantry to complement the dish. Just a few moments into the challenge we were all given a required featured ingredient to use in our dish Thai Srira Srira Smokey Hot Sauce  .  I opted to add a protein to my recipe using chicken breast from the pantry items and to accompany the dish, I served roasted vegetables and candied Srira Srira bacon. 

 

RED BEET RISOTTO
Write a review
Print
Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
Ingredients
  1. 1 cup arborio rice (do not rinse)
  2. 4 cups hot organic chicken stock
  3. 1 cup white wine (optional)
  4. 2 cups shredded red beets (peeled)
  5. 1/2 cup fine chopped onion or shallot
  6. 1 tablespoon olive oil
  7. 4 tablespoons butter
  8. 1/4 cup heavy cream
  9. 1 small bunch fresh rosemary
  10. 1 small bunch fresh thyme
  11. salt and pepper to taste
Instructions
  1. Using a medium stock pot, heat pan to medium, add oil, chopped onion and risotto. Stir to coat all of the rice and cook until onions are translucent. Add shredded red beets and 1 tablespoon butter. Stir to combine. Begin making risotto by adding 1/2 cup hot chicken broth. After each addition of hot liquid, stir constantly until stock is almost absorbed by the rice. Continue adding stock until rice is al dente (about 30 min). Remove herbs stems and discard. Stir in remaining butter and heavy cream. Season to taste.
  2. Optional: If using wine add 1 cup to the hot stock before making the risotto.
  3. Candy Bacon: 1/4-pound bacon cooked. Remove bacon from pan leaving about 1 tablespoon bacon fat. Add 1/4 cup Srira Srira Sauce reduce by half. Return bacon to pan and allow to cook until bacon is caramelized (about 5 minutes)
  4. 1 Chicken breast filleted, seasoned both pieces with salt and pepper and sauté in 1 teaspoon oil. Deglazed pan with 1/2 cup chicken stock and 1/4 cup Srira Srira Sauce. Use to dress chicken when platting dish.
  5. Mixed roasted vegetables: sauté in olive oil, 1/4 cup sliced mushrooms, 1/4 cup chopped carrot, 1/4 cup sliced leeks.
Notes
  1. Arrange chicken near or over risotto, add candy bacon and roasted veggies to plate, and serve
At Home with Rebecka http://athomewithrebecka.com/
 

I was thrilled to have my husband Blake step into the Culinary Fight Club ring as my sous. I’m still in the process of recovering from shoulder surgery so he helped with all the chopping and stirring required. We had an amazing time together. He tells me he a professional sous after helping me win the Food Network’s Clash of the Grandmas!! I think he’s right! 

Blake

My sweet Blake looking fine in his apron!