Saucy Mama Inspired Huevos Rancheros: 2017 Recipe Contest Winner!

My Saucy Mama inspired huevos rancheros recipe is delicious enough that it’s helped me win a Golden Ticket to the World Food Championships!

Rebecka Evans and her Golden Ticket to the World Food Championships. She earned her ticket for her award winning Saucy Mama inspired huevos rancheros recipe!2017 Recipe Contest Winner: Saucy Mama Inspired Huevos Rancheros

And the winner is…

REBECKA EVANS at @athomewithrebecka! We just couldn’t get over her fantastically made Saucy Mama inspired Huevos Rancheros! The Poblano sauce is nearly drinkable! Rebecka will be joining #TeamSaucyMama at the 2017 @worldfoodchampionships and we couldn’t be more excited.

Thank you to ALL who participated in our 2017 Saucy Mama Recipe Contest. We had some of the very best recipes ever this year, and it was stiff competition. We love all you saucy competitors and hope to see you at WFC! Source: Barhyte Speciality Foods

Thank you Suzi, Colette, Team Saucy Mama, and all the staff at Barhyte Speciality Foods for choosing my recipe as the winner of this year’s Saucy Mama Cooking Contest. I’m so honored to be joining Team Saucy Mama and representing Barhyte Speciality Foods / Saucy Mama at the World Food Championships 2017.

Saucy Mama Logo 2017

I will be joining an accomplished group of award winning competitive home cooks on Team Saucy Mama. To throw a little icing on an already delicious win, this group of lovely ladies are not only fellow food competitors; they are some of my dearest friends in the world. We are going to have a blast this year at WFC! 

Team Saucy Mama Team Saucy Mama

Bahyte Speciality Foods will sponsor me with a SWEET prize package. 

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.

 

I am blessed beyond words to have my Saucy Mama inspired huevos rancheros recipe help me win that Golden Ticket to the World Food Championship.


Saucy Mama inspired Huevous Rancheros, an award winning Mexican breakfast recipe from Rebecka Evans

Visit Barthyte Foods today to order these three delicious products to make my Saucy Mama inspired huevos rancheros recipe:

Poblano Ranch Dressing, Lime Chipotle Marinade, and Hatch Green Chili Mustard.

Make sure to FOLLOW Saucy Mama on Facebook to stay up to date on all the news and happenings from #TeamSaucyMama at WFC 2017. 

Saucy Mama inspired Huevos Rancheros
Serves 4
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 huevos 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!
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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/
 

 




Huevos Rancheros – 2017 Saucy Mama Recipe Contest Entry

Huevos Rancheros is an easy Mexican breakfast recipe. It is a cinch to make, and packed with authentic Mexican flavors.

Saucy Mama inspired Huevous Rancheros Mexican breakfast

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 huevos 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
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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/
 

I hope you enjoy this Huevos Rancheros recipe!

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 huevos rancheros recipe.

Follow Saucy Mama on Facebook to stay up to date on all #TeamSaucyMama news and happenings at WFC 2017. Saucy Mama Huevous Rancheros

 




Southwestern Posole Stew with Jalapeño Cheddar Corn Sticks

Southwestern Posole Stew is a hearty, spicy pork stew, rich with southwest flavors. Served with with Jalapeño Cheddar Corn Sticks, this dinner recipe is a family favorite.

Southwestern Posole Stew with Jalapeño Cheddar Corn Sticks is a hearty and spicy pork stew dinner.

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 she 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 year’s contest. Sadly, my recipe wasn’t chosen as a finalist. Hence, if you snooze you lose. 

I’m posting my Southwestern Posole Stew with Jalapeño Cheddar Corn Sticks recipe today, in homage to my dear friends that will be competing at the Cornbread Festival this weekend.

Their 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!

I hope you enjoy the recipe for my Southwestern Posole Stew with Jalapeño Cheddar Corn Sticks.

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

Southwestern Posole Skillet Stew

Southwestern Posole Stew with Jalapeno Cheddar Cornbread Sticks
Serves 6
Lodge Cast Iron and Martha White Cornbread Festival Recipe by Rebecka Evans
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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/
Southwestern Posole Stew with Jalapeño Cheddar Corn Sticks is a hearty and spicy pork stew dinner.

Southwestern Posole Stew with Jalapeno Cheddar Corn Sticks




Grilled Alaskan Pollock Fillets – CFE International Salt Fish Blogger Recipe Challenge 2017

Alaskan pollock fillets with grilled romaine salad is a delicious, healthy, and easy grilled fish dinner. The perfect summer grilling recipe!

Alaskan pollock fillets with grilled romaine salad is a delicious, healthy, and easy grilled fish dinner. The perfect summer grilling recipe!

CFE International Salt Fish Recipe Challenge 2017

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

This summer fresh fish dish is grilled to perfection utilizing my hybrid smoker/grill, adding a depth of smoky flavor to the flaky texture of the grilled BacalaRico Alaskan Pollock Fillets. Once plated, 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 Alaskan Pollock 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.

BacalaRico Alaskan Pollock FilletsRehydrating 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

Roasted Vegetables with Fresh Dill

 

I hope you enjoy this Alaskan pollock fillets grilled salad 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
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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/
Grilled Alaskan Pollock Fillets

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




Red Beet Risotto – Culinary Fight Club Challenge

Red beet risotto is a savory rice side dish made from fresh red beets and arborio rice. Beet risotto comes together in about 30 minutes, making this easy rice recipe a beautiful side to pan seared chicken and candied bacon!

Red beet risotto is a savory rice side dish made from fresh red beets and arborio rice. Beet risotto comes together in about 30 minutes

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. Bourbon chickenOur 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 with goat cheese and honey

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 red beet risotto 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 red beet risotto recipe, using chicken breast from the pantry items. To accompany the dish, I served roasted vegetables and candied Srira Srira bacon. 

 

RED BEET RISOTTO
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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
  12. 1/4 pound bacon
  13. 1 chicken breast, butterflied
  14. Mixed vegetables
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, herbs, 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. Cook bacon until crisp. 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 butterflied, 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, serving as my sous for the making of the red beet risotto. 

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 Evans

My sweet Blake looking fine in his apron!

 

 




Matcha Mascarpone Ice Cream Recipe {Ice Cream Depot Review}

Matcha Mascarpone Ice Cream is homemade soft serve ice cream. This soft serve ice cream recipe comes together quickly and easily with the use of a soft serve ice cream machine.

The folks at Ice Cream Depot gifted me one of their World’s First At-Home Automatic Soft Serve Ice Cream Machines to review, right before the holidays. Unfortunately, I had shoulder surgery November 2016, and I’m still suffering with just the use of one arm.

Automatic self-serve ice cream machine, from Ice Cream Depot

Photo courtesy of Ice Cream Depot

Despite the doctors recommendation, I’m feeling well enough to finally post my review of this amazing machine, along with an associated soft serve ice cream recipe, Matcha Mascarpone Ice Cream with Homemade Nutty Cinnamon Granola.

My matcha mascarpone ice cream recipe has been submitted to Chef’s Roll Milk Contest

This is my take of food trend predictions for 2017, using milk as an ingredient. My prediction, and many other food trend enthusiasts agree, is that we should be eating ice cream for breakfast!

Making the argument for ice cream at breakfast is simple because it’s delicious, and very nutritious. Matcha mascarpone ice cream is made with whole milk and heavy cream and packed with calcium, vitamin D, and protein. Matcha green tea powder is high in antioxidants, loaded with Catechin, EGCg.  It enhances a sense of calm and boosts memory and concentration, it also increases energy levels, and endurance.

Another crazy fact: Matcha burns calories and detoxifies the body and fortifies the immune system. This nutritious bowl of ice cream is fortified with more protein and fiber by adding homemade granola, made with an assortment of nuts and whole oats.

Mascarpone cheese adds a decadent creaminess to the ice cream, as well as 4 percent of your daily calcium needs. In addition to keeping your bones strong, calcium plays a role in the function of your heart, muscles and nerves, too. Another nutritional plus of mascarpone cheese is the low sodium content. With all the health benefits in a bowl of ice cream, it sounds like a really good choice for breakfast to me.

So skip your morning donut and have some matcha mascarpone ice cream for breakfast. 

About the competition:

Calling all CALIFORNIA Chefs and Cooks – show us your food trend predictions for 2017 using MILK as an ingredient or in a perfect pairing for a chance to win awesome prizes! From the entries, our panel of judges will pick 12 semi-finalists that will win a custom Got Milk Chef Spoon, then 4 finalists will be chosen and receive a special Got Milk apron by Lost Car Chef Apparel. The selected Grand Prize winner will get a $750 KitchenAid Commercial Blender! The contest is NOW OPEN for submissions until January 22nd 10pm PST!

Enter here: http://bit.ly/CRgotmilkcontest

Matcha Mascarpone Ice Cream

 

My package from the company included 20 soft serve, milkshake and drink mixes! The professional-quality soft serve ice cream maker can make an assortment of frozen yogurt, sherbet and frozen adult beverages, right at home. The good news, the Ice Cream Depot SX1000 Home Soft Serve Ice Cream Machine comes fully assembled, all you need to do is plug it in. It makes batch after batch, in just minutes, with no bowls to freeze. Just pour in your mix, set the timer and walk away. Dispense when you’re ready, it’ll keep your soft serve cold for hours until you’re ready to enjoy.

The machine makes 35 ounces (1.125 quarts) of frozen product (roughly 8-10 soft serve cones). It makes either soft serve, slush drinks, milk shakes or adult beverages, and weighs approximately 45 pounds. It takes up a bit of counter space, but is compact enough to easily store when not in use. 

The first week we had the ice cream maker I had to enlist the help of my husband because of my shoulder. He loves how easy the machine is to use, as well as the ease of using the pre-packaged ice cream mixes. The pre-mixed product is blended with water or milk, resulting in a beautiful creamy soft serve.

We tried all of the flavors over the course of a few weeks. Our favorite flavors are Butter Pecan soft serve, Chocolate soft serve, and Caramel Macchiato Frappe. The big kids love the Margarita mix. The only favor my family doesn’t like is the Strawberry. It is just too sweet, and has an artificial aftertaste.

I was happy to try homemade recipes next and curious to see the difference in homemade versus the pre mixed packets. I was extremely pleased with the result. 

I tried three homemade soft serve ice cream recipes to date, and all of them have turned out beautifully.

My favorite thus far is the matcha mascarpone soft serve, so I’ve chosen to share the recipe with you.  

Matcha Mascarpone Ice Cream with Home-made Nutty Cinnamon Granola
Serves 6
My take of food trend predictions for 2017 using MILK as an ingredient. Seriously...who wouldn't want to eat ice cream for breakfast?
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
For the Ice Cream
  1. 1 1/2 cups whole milk
  2. 1/2 cup heavy cream
  3. 1 1/2 tablespoons powdered Matcha
  4. 4 large egg yolks
  5. 3/4 cups sugar plus 2 tablespoons
  6. 1 cup mascarpone cheese
  7. 1/2 teaspoon fresh lemon juice
  8. pinch salt
For the Granola
  1. 3 cups old-fashioned roll oats
  2. ¾ cup slivered almonds
  3. ½ cup pine nuts
  4. ¼ cup sun flower seeds
  5. ¾ cup crushed pecans
  6. 1 cup dried cranberries
  7. ½ teaspoon cinnamon
  8. 5 tablespoons butter
  9. 1/3 cup honey
  10. ½ teaspoon vanilla extract
For the Ice Cream
  1. In a large bowl, combine egg yolks with 3/4 cup sugar and mix with a handheld mixer until fluffy, about 3 minutes.
  2. In a sauce pan, combine milk and cream and remaining 2 tablespoon sugar, bring to a simmer (do not boil). slowly add warm milk to the egg mixture. Return the mixture to the saucepan. Turn heat to medium low and cook stirring constantly, until mixture is thick enough to coat the back of a spoon (about 5 minutes) again, do not let the mixture boil. Turn off the heat, add the matcha and mascarpone. Blend until smooth. Pour mixture into a glass bowl add lemon juice and salt. Mix to combine.
  3. Cool over an ice bath for about 30 minutes. Be sure to stir the mixture to aid cooling process. Pour custard into ice cream maker and process per the manufacturer's instructions. Serve immediately or transfer soft serve ice cream to an airtight container and freeze until firm. About 2 hours
For the Granola
  1. Pre heat oven 325 degrees F.
  2. Line baking sheet with parchment
  3. In a large bowl combine oats and nuts. Stir to combine
  4. In a small sauce pan, melt butter with honey. Add cinnamon and vanilla extract. Pour mixture over oat mixture and stir to combine.
  5. Spread granola evenly onto the prepared baking sheet. Bake, stirring every 5 minutes until golden brown. About 20 minutes.
At Home with Rebecka http://athomewithrebecka.com/
On a scale of 1-10 (ten being the highest) I give the Ice Cream Depot SX1000 Home Soft Serve Ice Cream Machine a 10! I really love this machine! Thank you Ice Cream Depot for gifting me the machine for review. I’ll be using it for upcoming Birthday parties, office gatherings, anniversaries, ice cream socials. My family and friends are going to love it too!

Ice Cream Depot has generously offered a personalized discount code for At Home with Rebecka blog subscribers ‘ATHOME50’ Visit their website and SAVE $50 on your purchase of an Ice Cream Depot machine.

Here’s another fun idea: make Matcha Mascarpone Ice Cream Sandwiches…YUMMY!

Matcha Mascarpone Ice Cream Sandwiches

Another delicious ice cream recipe to try:

Citrus Mint Sherbet No Churn Ice Cream