2017 Bacon World Champion Headed to Final Table

The excitement is becoming unbearable as we are 4 weeks away from the 6th Annual World Food Championships, Final Table in Bentonville, Arkansas. I will go head to head with some of the finest professional chefs and seasoned home cooks in the World for a staggering cash prize of 100,000 dollars. What a joy it would be to big home that bacon!

The event will take place in the state of the art Brightwater Cooking School kitchens and is Sponsored by Walmart.Walmart WFC official LOGO

The Final Table will be aired LIVE via Kitchen Ambush and World Food Championship facebook pages. To watch all the action LIVE simply click the colored links above and LIKE both pages. 

My official Turn -In time is 4PM, CST but you can watch preliminary interviews with all of the Top Ten, World Food Champions starting at 2PM. You won’t want to miss a second of the action staring me and my two beautiful sous chef’s Lynn Beamer and Tamie Joeckel. We will be cooking our hearts out for a chance at the title of World Food Champion!  

Lynn Beamer, Rebecks Evans, Renee Robinson

From Left: sous Lynn Beamer, head cook Rebecka Evans, sous Renee Robinson WFC 2017 Top Ten Round

Tamie Joeckel, Rebecka Evans

From Left: sous Tamie Joeckel, headcook Rebecka Evans

I’ve been working diligently on my Final Table recipe and I’m thrilled with the end results. Now we hope and pray for Gods favor and that the Judges love my dish as much as I do. Special thanks to my WFC Final Table sponsors, Team Saucy Mama, and Kountry Boy’s Sausage(Bacon) CO

World Food Championships said, 

Each of the 10 champs and their supporting teams will arrive on Saturday, April 21st, to get familiar with the new host location and cooking area, after which they will attend a welcome reception that celebrates their November achievements. The next day, the Final Table challenge will begin with an official cook’s meeting at Noon on Sunday, April 22. WFC Cheferees will then conduct their inspections to make sure all key WFC rules are being or have been followed.

All cooks must report to their primary cook stations no later than 1 p.m to officially kick off the Final Table. The first turn-in will begin promptly at 3:00 p.m. The official order of turn-ins, selected by a random draw, will be as follows:

1. 3:00 p.m. – Seafood

2. 3:10 p.m. – Dessert

3. 3:20 p.m. – Barbecue

4. 3:30 p.m. – Recipe (Chicken)

5. 3:40 p.m. – Chef

6. 3:50 p.m. – Chili

7. 4:00 p.m. – Bacon 

8. 4:10 p.m. – Steak

9. 4:20 p.m. – Burger

10. 4:30 p.m. – Sandwich

Thank you all for your continued prayers and support. I can’t wait to fill you in on all the delicious details! 




KOUNTRY BOY’S SMOKED MEATS-My newest sponsor for WFC Final Table

Meet my newest Sponsor for the World Food Championships 100,000 FINAL TABLE cook-off,  KOUNTRY BOY’S SMOKED MEATS.

Kountry Boy's Smoked Meats logo

Photo by Kountry Boy’s

I was so blessed to receive this email from Carl Riley a few weeks ago.

Good afternoon Rebecka.  I just read the article in today’s Journal/Pearland section of the Houston Chronicle about your recent contest win with your Dutch Crunch Baby Pancakes!  CONGRATULATIONS!!  That is very exciting! I am contacting you because I am a food broker in the Houston Market and represent Kountry Boy’s Smoked Meats, which is a family owned business based in Brenham, TX.  They produce, BAR NONE-HANDS DOWN, the BEST bacon that money can buy!! 

Well Carl, I have to agree! After taste testing several other companies smoked bacon products, Kountry Boy’s hickory smoked bacon was “hands down” the best of the bunch! The bacon has the perfect blend of smoky-sweetness and is just the right bacon for my 100,000 Final Table recipe. I also love the fact that we share the home State of Texas. 

Thank you, Carl and Todd! Final Table with Kountry Boy’s Bacon is going to be a great and delicious bacon adventure!

Their Story

KOUNTRY BOYS SAUSAGE Company was established in 1998 in Brenham, Texas.  It all started with a delicious family recipe, rich with our German, Polish, and Czech Heritage.

All of our products begin with lean-cuts of meat and the freshest herbs and spices.  It is then stuffed into natural casings and hickory smoked to perfection.  So it is ready to eat and full of bold, gourmet flavor.

Kountry Boy's Smoked Meats logo

KOUNTRY BOYS SAUSAGE does not use any fillers, dyed casings, or additives,  Just wholesome country goodness.

What started out as a small family business has expanded and can be found in over 500 stores statewide and beyond.  Since our specialty sausage products were proudly introduced in 1998, we have been edging our way to the top of many stores in which our sausage is sold.  But, of course, there is no better judge for our fine tasting products than your very own taste buds.  We encourage you to try our time-honored tradition for yourself.

Look for KOUNTRY BOYS products at your favorite grocery store.  As our demonstrator Gene says, “that is KOUNTRY BOYS with a ‘K’, they can’t spell worth a darn, but they make a delicious product!”  Please give it a try. Find Country Boy’s on Facebook Source: KOUNTRY BOY’S SMOKED MEATS

Kountry Boy's Smoked Meats logo

Photo by Kountry Boy’s

FINAL TABLE DETAILS: 

I’m in the process of finalizing my recipe for Final Table using delicious Country Boy’s Hickory Smoked Bacon. You won’t want to miss a thing as we get closer to the main event. Please subscribe to At Home with Rebecka, and follow me on Facebook and Instagram. This years Final Table will be LIVE streamed so you can watch all the Top Ten winners in action. 

Here’s a little taste of what’s to come:

The ten champions who won their respective WFC categories in November will meet at Brightwater, a world-class culinary center in Bentonville for the study of food. Brightwater will be the host for a special VIP event on Saturday, April 21st, and then WFC’s Final Table on Sunday, April 22nd, to see who wins the ultimate $100,000 prize purse. 

To learn more about Brightwater and its food mission or beautiful facility, visit www.brightwater.org. Source: World Food Championships




Pork and Peppers UDON Soup with Sesame Rice Sticks

Pork and Peppers UDON Soup with Sesame Rice SticksPork and Pepper Udon Soup with Sesame Rice Sticks

Here’s my first entry for the Fortune Noodle Company Soup Contest 2017 – Pork and Peppers UDON Soup with Sesame Rice Sticks.

East meets West in this hearty soup recipe with inspiration from of one of my favorite American classics, stuffed pepper soup. Married to Eastern flavors this dish features Fortune Noodle UDON Soup Original Flavor noodles and classic Asian seasonings. 

This easy to make recipe is whipped up in no time for a delicious dinner for two or a hearty BIG bowl for one. The perfect blend of flavors with a mild-slow heat from the jalapeño peppers enhanced by the rich broth while the ground meat brings a hearty bite balanced by sweet red and green peppers. Garnish with cilantro and green onion for a satisfying East meets West UDON soup. 

The rice sticks are the perfect complement and just as easy to prepare using prepackaged cooked rice. Pre-cooked rice can be found in your local grocer near the rice isle. 

Pork and Pepper Udon Soup with Sesame Rice Sticks
Serves 2
Fortune Noodle Soup Contest 2017 - Pork and Pepper Udon Soup with Sesame Rice Sticks
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 1 package Fortune Udon Noodles Original flavor
  2. 1/2 pound ground pork
  3. 1/4 teaspoon ground ginger
  4. 1/4 teaspoon ground Chinese five spice
  5. 1 package Fortune Noodle seasoning, divided
  6. 1 tablespoon vegetable oil
  7. 1 cup green bell pepper
  8. 1 cup red bell pepper
  9. 1 medium tomato, chopped with seeds
  10. 2 jalapeño peppers
  11. 1 cup chopped onion
  12. 1 tablespoon minced garlic
  13. 4 cups chicken stock
  14. 3 tablespoons gochujang sauce (or sriracha)
  15. 1 teaspoon soy sauce
  16. 1 10.6 ounce package prepared jasmine rice (grocery store rice isle)
  17. 1/2 cup sesame seeds
  18. 1 egg
  19. 1 tablespoon rice flour
  20. 1 tablespoon sesame oil
  21. salt and pepper to taste
  22. 1 bunch Cilantro
  23. 1/2 cup sliced green onion
For the Soup
  1. Place 1/2 pound ground pork in a medium stock pot. Cook over medium high heat stirring frequently to break up meat until browned. Add 1/4 teaspoon ground ginger
  2. 1/4 teaspoon ground Chinese five spice, 1/2 package Fortune Noodle Original Flavor seasoning packet and stir to combine.
  3. Remove ground meat from stock pot to a medium bowl. Set aside.
  4. Remove seeds from 1 jalapeño pepper and chop into small pieces. Slice remaining jalapeño into thin pieces for garnish
  5. Wash and remove seeds and ribs from green and red bell peppers. Chop onions and tomato. Add 1 tablespoon vegetable oil to stock pot then add jalapeño peppers, minced garlic, onion and tomato. Sauté mixture for 2-3 minutes or until onions are translucent.
  6. Return cooked meat to the stock pot.
  7. Add 4 cups chicken stock, gochujang, remaining 1/2 packet Fortune Noodle Original seasoning packet, and soy sauce. Bring mixture to a boil, reduce heat to medium and Cook for 30 minutes stirring occasionally. Add Fortune Udon Noodles (don't break apart) to the soup and allow them to soften in the hot broth for 3 minutes before stirring. Stir to distribute noodles evenly into soup. Serve with rice sticks
For the Sesame Rice Sticks
  1. Open prepared rice package. Remove cooked rice taking care to keep the block of rice whole. Using a sharp knife, slice rice into 2 inch sticks.
  2. Beat egg in a shallow bowl. Put rice flour and sesame seeds into a shallow bowls for easy dipping. Dip rice sticks into rice flour on both sides, shaking off excess flour then dip each side into egg mixture. Finally, coat each side of rice with sesame seeds and keep on a plate until ready to cook.
  3. Heat sesame oil in a sauté pan until very hot. Place sticks in hot oil and cook for 2-3 minutes on both sides. Remove from pan and drain on paper towel
Notes
  1. Garnish with jalapeño slices, cilantro, sliced green onion, and serve with sesame rice sticks
At Home with Rebecka http://athomewithrebecka.com/
 

Making Sesame Rice Sticks

Sesame Rice Sticks

You can purchase JSL Foods products at: Albertson, Lucky’s, Von’s, Pavilions, WinCo, Target or buy online. You can also find JSL Foods on Facebook and Twitter. 

JSL Foods Website: http://www.jslfoods.com

Facebook: http://www.facebook.com/JSLfoods/

Twitter: http://www.twitter.com/JSL_Foods

 

Fortune Noodle Soup Recipe

ENJOY!

Pork and Pepper Udon Soup with Sesame Rice Sticks

Disclosure: JSL Foods provided me the Fortune Udon Noodles in exchange for a recipe submission using their product. As always, all opinions are my own. Thank you to my readers for supporting the brands that keep At Home with Rebecka cooking and shooting.




Three Cheese Quiché Lorraine – WFC 2017-Structure Build

Three Cheese Quiche Lorraine WFC 2017

Three Cheese Quiché Lorraine – WFC 2017-Structure Build

It’s time to share my Bacon World Food Championship Structure Build recipe, Three Cheese Quiché Lorraine.  I was so busy competing this year that I only had the opportunity to get one photo of my completed dish (see below). The photo above was taken of my final practice dish before competing in the Bacon World Championships on November 9, 2017.

Let me first thank my wonderful sponsor Saucy Mama. Suzie Barhyte and her wonderful company allowed me the pleasure to compete on Team Saucy Mama and use their amazing products in my recipes.  Also, Thank you Mary Alice and Collette for your support and love throughout the competition. 

Competing at such a large and prestigious event requires a lot of preparation and planning. One very important element in competing is adhering to the official rules. Below are a few of the details about the official rules for the opening round(s). 

OPENING ROUND
STRUCTURED BUILD:
The Structured Build for the Bacon World Championship is “Quiche Lorraine.” Competitors
are not required to use a specific bacon brand. Competitors will need to bring their own
bacon for this build. The Structured Build creates an even “playing field” by requiring all competitors to create the same type of dish. The competitors who set themselves apart from the field will have proven their culinary skills in creativity and execution within this structured requirement.

As defined, a Quiché Lorraine is savory open crust pie, filled with custard flavored with, but not limited to, bacon and cheese. Source: World Food Championships 2017 Competitor Packet

I love that professional chefs have to make the same dishes as home cooks just as much as I love that I have to cook like a professional chef to bring a restaurant worthy dish to win.

Competitors are also instructed to write a brief description that best showcases our recipe for the judges. Here’s mine. 

My Quiché Lorraine recipe is the perfect blend of French Gruyère, Applewood smoked cheddar, and goats milk white cheddar cheeses. The Gruyère satisfies with its traditional nutty and assertive flavors while the fruity, sweet aroma of Applewood smoked cheddar complements the hickory smoked flavors of thick cut bacon. The goats milk cheddar lends a certain and familiar tang; while a mixture of heavy cream and eggs create a creamy custard that rests atop a black and white toasted sesame seed and smoky bacon dust infused pie crust. For added depth of flavor, champagne honey mustard is infused into the filling and the crust receives a light brushing of the mustard before baking. Fresh snipped chives finish the Quiche adding color and mild onion flavor.

Without a doubt this is the best Quiché I’ve ever made or eaten. One of my competitors, Two Smokin Guys, NY (Galuski, Dave) made a perfect rendition of Quiché Lorraine. WOW! I need a slice of that pie!

Rebecka Evans Bacon World Championships 2017

Rebecka Evans Bacon World Championships 2017 First Round-Structure Build Three Cheese Quiché Lorraine

Three Cheese Quiche Lorraine Recipe

Three Cheese Quiché Lorraine Saucy Mama products used: Champagne Honey Mustard 

Three Cheese Quiche Lorraine
Serves 4
Bacon World Food Championships Required Structure Build
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Prep Time
20 min
Cook Time
36 min
Prep Time
20 min
Cook Time
36 min
Ingredients
  1. PREHEAT OVEN: 350 F.
INGREDIENTS
FOR THE PIE DOUGH
  1. 3 CUPS FLOUR
  2. ¼ TEASPOON SEA SALT
  3. 20 TABLESPOONS COLD BUTTER
  4. 2 EGGS
  5. ¼ CUP BACON DUST MADE FROM PRE-PACKAGED “REAL BACON” BITES OR COOKED CHOPPED BACON
  6. ½ CUP SAUCY MAMA CHAMPAGNE HONEY MUSTARD (TO BRUSH PIE CRUST)
  7. 4 TABLESPOONS WHITE SESAME SEEDS (1 ½ TABLESPOONS PER PIE)
  8. 1 ½ TABLESPOONS BLACK SESAME SEEDS (1/2 TABLESPOON PER PIE)
FOR THE FILLING
  1. 1 - 4 LB PACKAGE THICK SLICED BACON (ABOUT 24 BACON SLICES), CHOPPED ½ INCH THICK, COOKED AND DRAINED ON PAPER TOWEL
  2. 4 WHOLE LARGE EGGS
  3. 4 EGG YOLKS
  4. 3 CUPS HEAVY CREAM (1 CUP KROGER THICK STYLE, 2 CUPS LAND O LAKES)
  5. 1 TEASPOON SALT
  6. ½ TEASPOON WHITE PEPPER
  7. 2 TABLESPOONS SAUCY MAMA CHAMPAGNE HONEY MUSTARD
  8. 1 CUP APPLE SMOKED CHEDDAR CHEESE, GRATED
  9. 1 CUP Gruyère CHEESE, SHREDDED
  10. ½ CUP GOATS MILK WHITE CHEDDAR, GRATED
  11. 1 TEASPOON FLOUR(TO TOSS CHEESES)
  12. 4 TABLESPOONS ½ INCH LENGTH SNIPPED CHIVES
FOR THE BACON
  1. 1. CHOP BACON INTO ½ INCH PIECES. DIVIDE IN HALF AND COOK IN 2 LARGE SKILLETS UNITL JUST BROWNED. DON’T OVER COOK. DRAIN ON PAPER TOWEL UNTIL READY TO ASSEMBLE PIES.
  2. 2. PLACE ¼ CUP PRE-PACKAGED “REAL BACON” BITES INTO COFFEE GRINDER OR FOOD PROCESSOR. BLEND UNTIL FINE DUST (OR USE PREPACKAGED BACON DUST)
FOR THE FILLING
  1. 1. IN A LARGE MIXING BOWL WHISK TOGETHER, 4 WHOLE LARGE EGGS, 4 EGG YOLKS, 1 CUP KROGER BRAND HEAVY CREAM, 2 CUPS LAND O LAKES HEAVY CREAM, (USE 3 CUPS FAVORITE BRAND HEAVY CREAM IF KROEGER IS NOT AVAIBLE) 1 SEA TEASPOON SALT, ½ TEASPOON WHITE PEPPER, 2 TABLESPOONS SAUCY MAMA CHAMPAGNE HONEY MUSTARD
  2. 2. IN A LARGE MIXING BOWL, COMBINE 3 PRE-GRATED CHEESES TOGETHER SPRINKLE 1 TEASPOON FLOUR OVER CHEESE. TOSS TO COMBINE. THIS KEEPS CHEESE FROM STICKING TOGETHER AND MAKES FOR EASIER SPREADING OVER CRUST
FOR THE CRUST
  1. 1. IN A SMALL FOOD PROCESSOR OR COFFEE MILE, PULSE ¼ CUP COOKED CRUMBLED BACON UNITL IT REMESBLES FINE SAND
  2. 2. IN A LARGE FOOD PROCESSOR COMBINE, 3 CUPS FLOUR, ¼ TEASPOON SALT, 20 TABLESPOON COLD BUTTER, 2 EGGS, AND ¼ CUP BACON DUST
  3. 3. PULSE UNTIL DOUGH JUST COMES TOGETHER. DOUGH WILL BE CRUMBLY
  4. 4. POUR CRUST OUT ONTO A FLOURED SURFACE AND GENTLY PRESS DOUGH INTO A BALL. CUT DOUGH INTO THIRDS. PLACE ONE DOUGH IN THE MIDDLE OF EACH 8” FLUTED TART PANS. GENTLY START PRESSING DOUGH FROM MIDDLE TO EDGES WITH FINGERS UNITL ¼ INCH THICK.
  5. 5. USING A PASTRY BRUSH, LIGHLTY BRUSH THE 3 PIE CRUSTS WITH ½ CUP SAUCY MAMA CHAMPAGNE HONEY MUSTARD. (ABOUT ¼ CUP EACH SHELL) BE SURE TO BRUSH ALL THE WAY TO THE TOP FLUTED EDGES
  6. 6. SPRINKLE EACH PIE EVENLY WITH SESAME SEEDS, MAKING SURE TO SPRINKLE ALL THE WAY TO THE FLUTED EDGES
  7. 7. EVENLY DISTRIBUTE COOKED CRUMBLED BACON OVER THE BOTTOM OF EACH PIE SHELLS
  8. 8. DISTRIBUTE MIXED SHREDDED CHEESES EVENLY OVER PIES
  9. 9. POUR FILLING EQUALLY INTO PIES, LEAVING ABOUT ¼ INCH HEAD SPACE
  10. 10. SPRINKLE SNIPPED CHIVES EVENLY OVER TOP OF EACH PIE
  11. 11. BAKE FOR 28-36 MINUTES OR UNTIL KNIFE INSERTED INTO MIDDLE OF PIE COMES OUT CLEAN.
  12. ASSEMBLE: CUT ONE PIE INTO 6 TRIANGLE SLICES. ARRANGE ON PLATES AND GARNISH WITH FANED STRAWBERRY AND MINT SPRIGS.
GARNISH
  1. OPTIONAL: CHIVES, CHIVE BLOSSOMS, FRESH STRAWBERRIES SLICED AND FANED OUT, MINTS SPRINGS, EDIBLE FLOWERS
At Home with Rebecka http://athomewithrebecka.com/

BACON WORLD CHAMPIONSHIP

Place Competitor Structured Build Signature Dish Round 1 Top 10 Final Score
1.    Team Saucy Mama-At Home with Rebecka (Evans, Rebecka) 92.375 91.625 92 93.8889 93.13334
2. farleys (Trumpold, Elizabeth ) 99.625 84.75 92.1875 92.0556 92.10836
3. Bob’s BBQ Emporium (Brumley, Robert) 95.875 87 91.4375 91.4444 91.44164
4. Culinary Assault (Coe, Stephen) 98 90.5 94.25 89.4444 91.36664
5. Maximum Chefort (Hurst, AJ) 93.875 94 93.9375 89.3333 91.17498
6. Blazin’ Blues BBQ (Richard, Dan) 89.625 96.375 93 89.4444 90.86664
7. Two Smokin Guys,NY (Galuski, Dave) 100 94.125 97.0625 86.3889 90.65834
8. Croix Valley Foods (Holter, Lu) 88.75 93.75 91.25 87.5556 89.03336
9. Lowcountry Wild Child (Kohn, Shannon) 96.25 92.375 94.3125 81.2778 86.49168
10. Jonathan (Giovannoni, Jonathan) 92 95 93.5 80.1111 85.46666
11. Sugarfire Smokehouse (Johnson, Mike) 95.875 86.375 91.125
12. pitmasterIQ BBQ (Kennington, John) 89.75 92.125 90.9375
13. Taste Of Wisconsin (Medes, Lorraine) 91.25 90.25 90.75
14. Fork and Company (Little, Chera) 96.25 83.75 90
15. Smokey Treats Bbq (Beranek, Matthew) 87.875 91.625 89.75
16. Cuisine with Colleen (Curley, Colleen) 89.875 89.375 89.625
17. Buzzcatz coffee & sweets (Hendrix, Juanita) 85.625 93.375 89.5
18. Yard Lobster BBQ (Lampkin, Craig) 84.375 94.125 89.25
19. Flora-Bama Ole River Grill (Gibson, Jon) 87.75 90 88.875
20. Fivestar Nacho MKE (Gonzalez, Nichole) 87.125 90.5 88.8125
21. Culinary Cartel (Griffitt, Elisha) 84.375 92.375 88.375
22. The Promo Addict (Bird, Russell) 92.125 84.5 88.3125
23. GastreauxNomica (Rivera, Sean) 87 88.375 87.6875
24. Wind Creek Montgomery Casino &Hotel (Hargroves, Kelly) 90 84.875 87.4375
25. Oink-A-Doodle-Moo 1559 (Bayless, Mark) 91.25 83.125 87.1875
26. Bowers, Jason 83.125 90.625 86.875
27. Sean Streete (Streete, Sean) 82.875 90.5 86.6875
28. Team Spruytte (Spruytte, Lois) 90.875 82.375 86.625
29. STI COLLEGE – Philippines (Montojo, Rhealyn) 91.625 81.5 86.5625
30. Workaholics Services (Talley , Jeremy ) 84.625 88.25 86.4375
31. My-Big-Fat-Greek-Kitchen (Geise, Andreann) 87 85.375 86.1875
32. Spice Your Life Rub Your Meat BBQ (Hogan, Michael ) 86.125 85.75 85.9375
33. Forrest Dilmore (Dilmore, Forrest) 88.625 81.875 85.25
34. the lamb and the wolf (athanasopoulos, michael) 88.75 77.375 83.0625

 

Team Saucy Mama 2017

First Round Top Ten Front Left: Rebecka Evans Bacon and Kim Banick Seafood with our sponsors Saucy Mama Suzie Barhyte and Mary Alice.

 

 At Home with Rebecka-Team Saucy Mama

From Left: Lynn Beamer, Rebecka Evans, Renee Robinson




2017 Bacon World Champion Rebecka Evans

2017 Bacon World Champion Rebecka Evans

2017 Bacon World Champion Rebecka Evans

This Home Cook is the 2017 Bacon World Champion!! 

I’m so blessed to take home top honors at the 2017 World Food Championships held in Orange Beach, Al November 8-12. I beat out professional chefs and some very seasoned home cooks with my Dutch Crunch Baby Pancakes and won $10 thousand dollars in cash and prizes.  Stay tuned for the Final Table, April 2018 where I will battle it out to win 100 Grand.

Thank you Team Saucy Mama for believing in me and being the best sponsor in the world!! 

Team Saucy Mama 2017

Dutch Crunch Baby Winner Bacon WFC 2017

The group, which includes one returning champion and an international professional cook team, will now battle it out for a $100,000 prize package in the Spring of 2018 at WFC’s Final Table. The winners who emerged from the main event were crowned 2017 champions in the following categories: BBQ, Bacon, Burger, Chef, Chili, Dessert, Recipe, Sandwich, Seafood and Steak. They came from all types of culinary backgrounds, proving once again that WFC’s E.A.T. methodology is providing a level playing field for Food Sport enthusiasts.

The 2017 World Food Champions Include:

  • Chef Tommy Shive from Memphis, Tenn., who won the World Burger Championship with a Benedict Bubba Burger on Brioche.

  • Chef Acie Vincent from Oviedo, Fla., who won the World Sandwich Championship with a Smokey Lionfish Crabcake Sandwich with Bacon Tomato Jam.  

  • Canadian and Pro Team Cook Mike Callaghan from London, ON, who won the World Recipe Championship with a Bao Springin’ Chicken Wow.

  • Home Cook Rebecka Evans from Houston, Tex., who won the World Bacon Championship with Dutch Crunch Baby Pancakes.

  • Home Cook Kim Banick from Salem, Ore., who won the World Seafood Championship with Alabama Crawfish Thai Bowl with Coconut Gulf Shrimp.

  • Home Cook Liz Kraatz, from St. Louis, Mo., who defended her title as the World Open Chili Champion with a Creamy Ancho White Chili.

  • Home Cook Ann Jones from Browns Summit, N.C.,  who won the World Dessert Championship with her Dutch Apple Pie with Apple Brandy Sauce.

  • Chef Craig Baker from Indianapolis, Ind., who won the World Chef Championship with Berries & Cream with Candied Nuts and Strawberry Basil.

  • Home Cook Lisa Gwatney of Memphis, Tenn., who won the World Steak Championship Steak Africana Oscar with Asparagus.

  • Pro Cook Team Fred Robles from Weslaco, Texas, who advanced through the first Dual Duel BBQ Sanctioned Challenge at WFC to win the WFC World Barbeque Championship.

The 10 Champions will now start preparing for the dish of their lives, as they will be featured in a live-streaming, timed cooking challenge for a shot at a $100,000 prize purse. The location for the Final Table has not yet been announced, but the date will be the weekend of April 21st/22nd. Source:World Food Championships

To review all the 2017 World Food Championship scores and results, visit https://worldfoodchampionships.com/scores or like the event’s Facebook page. Click HERE for more information about World Food Championships

Rebecka Evans 2017 Bacon World Champion

Interview with “Bacon Babe” Jodi Taffel

Rebecka Evans 2017 Bacon World Champion

Celebrating with Donna Bardocz, Jodi Taffel, Renee Robinson and Sharon Sorenson

Kim Banick and Rebecka Evans win World Food Championships 2017

Sharing 10 thousand dollar victory with my sweet friend Kim Banick @theprizeofcooking.com also pictured: Jonathan Giovanni Winner Canada Next Food Network Star Jr. 




Grilled Cheese Waffle Sandwich with Onion-Fig Jam and Havarti

Grilled Waffle Sandwich Recipe

Savory Grilled Cheese Waffle Sandwich with Onion-Fig Jam and Havarti

This delicious sweet and savory waffle grilled cheese sandwich was entered into a few cooking contest the past two years unfortunately, the recipe didn’t take home any prizes and has sat in my drafts folder since then. I decided my grilled recipe creation is just to yummy not to share so, I’m dusting off the cobwebs and finally publishing it. I hope you enjoy it as much as I did. 

 

Savory Waffle with Bacon and Fig Jam
Serves 6
The savory waffles burst with flavor prepared with a mixture of fresh herbs, spring onions and garlic paste. The Waffles are cooked to perfection then smeared with caramelized onion-fig jam, thick slices of Havarti cheese, and then loaded with sliced off-the bone ham, tender roast beef and smoked bacon. Served with a spicy mayonnaise, this loaded grilled cheese sandwich will leave you wanting more.
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 1/2 lb Havarti Cheese, thick sliced
  2. 1 lb sliced off the bone ham
  3. 1 lb sliced roast beef
  4. 1/2 pound thick cut bacon (about 8 slices)
  5. 2 1/2 cups flour
  6. 4 tablespoons sugar
  7. 2 teaspoons baking powder
  8. 1/2 teaspoon salt
  9. 3 Eggs
  10. 2 cups milk
  11. ¼ cup vegetable oil
  12. ¼ tsp thyme
  13. ¼ tsp rosemary
  14. ¼ tsp chives
  15. ½ tablespoon prepared garlic
  16. ½ teaspoon spring onion
  17. 1 medium onion
  18. 5 dried figs
  19. 1 tablespoon Champagne Honey Mustard
  20. ½ cup ketchup
  21. 2 tablespoon mayonnaise
  22. 1 tablespoon Cracked Pepper Marinade (see note in Spicy Mayonnaise below)
  23. ¼ cup butter
Instructions
  1. Heat Oven 400 degrees F.
  2. Place 8 slices thick cut bacon onto a parchment lined baking sheet. Bake for 20 minutes or until bacon is crisp. Remove from oven and set aside until ready to build sandwich. Reduce oven to 300 degrees F.
Caramelized Onion-Fig Jam
  1. Slice onions thinly and chop figs
  2. In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add onion and cook until just begin to caramelize, about 10 minutes, add dried figs and continue to cook, stirring regularly until thick and dark brown in color. About 20-25 minutes. Add a few tablespoons of water if jam gets dry.
Waffle Batter
  1. In a bowl sift together, flour, sugar, baking powder and salt
  2. In another bowl beat eggs until creamy, add the milk and chopped herbs, spring onion, oil and garlic paste. Whisk until ingredients are well blended, then add the sifted dry ingredients.
  3. Cook waffles until crisp. Set cooked waffles aside until ready to assemble the sandwich
Spicy Mayonnaise
  1. In a small bowl combine, ketchup, mayonnaise and hot pepper sauce. Blend well and set aside until ready to serve sandwiches. (any pepper sauce will do, sriracha, Thai chili, peppercorn paste, etc)
  2. To Assemble Sandwich: begin building the sandwiches by adding thick sliced Havarti cheese, about three slices for each bottom half of waffle sandwich. (makes 4 sandwiches or 8 waffles) then layer a few slices of ham, roast beef and cooked bacon on-top of the cheese. Add a dollop of Onion-Jam and another layer of Havarti cheese. Top sandwich with another waffle.
Once Sandwiches are assembled
  1. Heat a cast iron skillet to medium. Melt 1 tablespoon butter in skillet and cook one sandwich at a time until cheese is melted. Carefully, flip sandwich once during the cooking process. Transfer cooked sandwich to a plate and keep warm in oven. Continue process until all sandwiches are made
At Home with Rebecka http://athomewithrebecka.com/
 

If you’re in the mood for more delicious sandwich recipes check out my famous POLISH ZAPIEKANKA

Sandwich Recipe Polish Zapiekanka