Riunite Bold and Beefy Texas No Bean Chili WINS South Regional Finals

 

Riunite South Regional Winner Rebecka Evans

Photo by Riunite Wines

Riunite Bold and Beefy Chili

Food and Photo By At Home with Rebecka

My Riunite Bold and Beefy Texas No Bean Chili WINS – South Regional Finals – Houston, Texas 2018

Riunite Bold and Beefy Chili

Rebecka Evans South Regional Finals – Riunite Chili Cook-off Winner with Houston Texans Kevin Walter

About The Wine:

Riunite, America’s #1 and best loved Italian wine for over 4 decades, is the leading source of classic wines from Central Italy’s Emilia Romagna Region, home of prosciutto di Parma, Parmigiano Reggiano and balsamic vinegar. Riunite is most closely identified with the Lambrusco grape, a variety native to central Italy. Lambrusco is said to be one of the oldest grapes in history, one that was first vinified by the Etruscans, dating back to before the first century BC.  When you are drinking Riunite, you are drinking history.

About The Contest:

Create an original chili recipe best paired with Riunite Lambrusco, writing up the recipe in 500 words or less. All ingredients must be readily available and be precisely measured. A photo of your recipe is optional. Five finalists will be selected to participate in a cook-off in Cincinnati, OH, prior to the pro football game on November 11, 2018.
This contest is one of 5 regional contests with the same theme. Each contest is judged separately and there is no national cook-off this year.

5 Regional Finalist Prizes: 2 upper-level end zone tickets to the pro football game in Houston, TX on October 7, 2018 and a $100 pre-paid debit card for required chili ingredients. Finalist will be required to provide their own ground transportation to and from the event and will receive a $200 pre-paid debit card for fuel, toll and parking expenses. Finalist’s guest must be at least 21 years of age. (ARV $500).
Regional Winner Prize: $1,000 check.

Riunite Winner South Regional Finals

Contestants From Left: John Anders, Dan Hill, Mary Janssen, Official Judge: Texans Kevin Walter, Claudia McCarty, and Rebecka Evans – Photo by Riunite

Game On

The folks at Riunite Wines really know how to throw a tailgate chili cook-off.

The South Regional Finals were held in Houston, Texas  at NRG Stadium on  October 7, 2018.

The five South Regional Finalists enjoyed a relaxed chili cook-off; complete with a delicious catered tailgate meal including lot’s of Riunite wine. Former Houston Texans Wide Receiver  Kevin Walter,  was one of the official judges for the event. He was such a charmer as he was eager to pose for photo ops and sign autographs right before the chili cook-off. After I won, he made a point to find me to say he loved my “expensive” chili. 

The event was well thought out and beautifully executed by the entire Riunite staff. Their generosity of gifting each contestant $300.00 for food, gas, and expenses. Each contestant was also given the Coleman stoves you see on the table, along with a cool blue apron with a water chiller pocket and retractable bottle opener. Food sport folks can never have enough cool aprons! 

The contestants brought their “A-Game” with deliciously diverse chili recipes. Listed below are the names of the contestants followed by their creative recipe titles:

John Anders Deep in The Heat Chili

Dan Hill Texas Snakebite Chili 

Mary Janssen Hit Me Chili 

Claudia McCarty Hot Tropical Trail Chili

There was not a bean in sight as these Texans really get the long standing tradition of NO BEAN Texas Chili. Focused and determined to win, they gave me a run for my money. The judges said it was one of the tightest scoring chili cook-offs in Riunite history! I’m honored to be the Riunite South Regional 2018 winner. 

One of the highlights of this contest was meeting my longtime facebook friend and fellow food competitor Claudia McCarty for the very first time. The love of food sport has enriched our friendship through this competition. I’m so proud to know her and call her my friend!

This was also the very first time my youngest son Christopher was able to attend one of my cooking competitions. Chris was a such a great help as he hauled all of my cooking gear and worked as my social media specialist. He also helped me drag my butt off the floor after tripping in a giant hole right before the event. My scraped knee is still healing, but he was there to collect his momma, helping her overcome the adversity and win. Christopher is also the editor of my food blog. Thank goodness for that because I write like I talk! 

There is no better way to end a day than to win the cook-off and to see the Houston Texans beat the Dallas Cowboys in overtime! Enjoy my chili! 

Riunite Bold and Beefy Texas No Bean Chili

  • Servings: 10-12
  • Difficulty: easy
  • Print

2 medium onions, fine chopped

1 1/2 pounds New York Strip Steak

1 1/2 pounds Ribeye Steak

1 1/2 pounds Flat Iron Steak

1/4 cup oil, divided

1/4 cup minced garlic, about 10 cloves

1 8 ounces can tomatoes with chilies

1 28 ounces can crushed tomatoes

1 3 ounces can chopped green chilies

2 teaspoon cumin powder

1/2 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon dry Mexican oregano

2 teaspoons dry mustard

1 tablespoon brown sugar

1/2 cup Riunite Lambrusco Wine

1 12-ounce bottle of beer (I use Modelo Negro)

5 tablespoon chili powder

1 beef bouillon cube

DIRECTIONS: 

Fine chop onions, brown in 1 tablespoon oil. Remove onions from pan and keep in a large bowl.

Chop 1 1/2 pounds New York Strip Steak, 1 1/2 pounds Ribeye Steak, 1 1/2 pounds Flat Iron Steak into 1 inch pieces. Cook meat in batches using about 1 teaspoon of oil for each new batch. Brown meat on all sides and remove to the large bowl with the onions. Continue cooking meat until all the meat is browned.

Add 1 teaspoon oil to pan and sauté minced garlic for 1-2 minutes. Deglaze the pan with Riunite Lambrusco wine. Return meat and sautéed onions back to the pot.

Add chilies, cumin, oregano, dry mustard, salt, garlic powder, tomatoes, beer chili powder and bouillon cube. Stir to combine. Bring to a boil, then reduce heat to a simmer and cook for 2-3 hours.

Garnish with corn chips, sour cream, diced onion, shredded white or cheddar cheeses, and sliced jalapeños.

Riunite Winner South Regional Finals

These cute ladies loved my chili so much they asked to take a photo with me! So sweet – I have fans!

 




Grilled Asian BBQ Bone-In Ham with Ham Fried Rice

Frick's BBQ Ham

Ready for an easy holiday meal?

My first submission for the FRICK’S Blogger Recipe Challenge is your answer! 

ABOUT THE CHALLENGE

The “Frick’s Blogger Recipe Challenge” will only be open to the first 30 eligible bloggers who sign-up. There are three categories for the challenge; Appetizers, Center of the Plate and On the Grill. Bloggers are encouraged to participate in all three categories. One winner will be selected from each category and be awarded $500.00. The winning recipes from each category will then compete to see who becomes the $1,000.00 grand prize winner of the “Frick’s Blogger Recipe Challenge.”

My first entry for the Blogger Recipe Challenge is Grilled Asian BBQ Bone-In Ham with Ham Fried Rice, qualifying for the On The Grill Category. Made with an Asian BBQ sauce and served with easy ten minute Ham Fried Rice, the recipe can be on your table in less than 45 minutes.

In return for submitting a few contest recipes in the FRICK’S Blogger Recipe Challenge, Frick’s® Quality Meats sent me three of their smoked ham products: Bone-in Half Ham, Gourmet Sliced Ham, and Shingled (sliced) Ham. Frick’s Quality Meat products also include Sliced Applewood Quarter Ham and Turkey Drums.

Grilled Asian BBQ Bone-In Ham with Ham Fried Rice

  • Servings: 8
  • Difficulty: easy
  • Print

1 Frick’s Butt Portion Bone-In Half Ham

1 9.45 ounce jar hoisin sauce

1/2 cup ketchup

1/4 cup brown sugar

1 tablespoon yellow mustard

1 teaspoon soy sauce

pinch chili flakes

2 teaspoon ground pepper

For the Ham Fried Rice:

2 cups chopped ham (1 thick slice cut from ham before cooking)

4 cups “day old” cooked rice (I use the precooked version found in the rice isle at the grocery for easy prep)

2 tablespoons scallions, chopped

2 tablespoons vegetable oil, divided

1 teaspoon sesame oil

2 large eggs

1/2 cup chopped scallions white and green parts

1/2 cup sliced carrots

1/2 cup frozen baby peas

1 tablespoon brown sugar

1/3 cup soy sauce

pinch red pepper flakes

1/8 teaspoon ginger

salt and pepper to taste

DIRECTIONS:

Pre heat grill to medium (350-400 degrees)

Combine hoisin, ketchup, mustard, brown sugar, soy sauce and chili flakes in a medium sauce pan and heat till mixture begins to boil. Add the pepper and stir to combine, reduce heat, and keep warm.

Place the unwrapped ham in an aluminum foil lined disposable foil roasting pan

Ladle or brush  3/4 cups Asian BBQ sauce all over the ham and place ham cut side down. Tent the foil over the ham and cook for 40 minutes on the grill. Keep an eye of the grill temperature to maintain 350-400.

For the Ham Fried Rice

  • Heat a wok or large frying pan over medium high heat. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil to the hot pan.
  • Sauté 1/4 cup chopped onions and carrots for 3 minutes or until onions are translucent. Remove vegetables from pan to a small bowl
  • Add 1 teaspoon vegetable oil to pan and cook chopped ham until hot (about 3 minutes) stirring to heat through
  • Remove cooked ham to the same bowl as onions and carrots
  • Add 1 teaspoon oil to the wok. Cook 2 large eggs until yolks are just hard. Remove from pan and chop
  • Add brown sugar, sesame oil, soy sauce and 1/8 teaspoon ginger to the hot wok. Stir to combine, add pinch chili flakes and cook till bubbling
  • Return meat and vegetables to the pan. Add rice, and too to combine
  • Add peas and fried egg, stir to combine. Heat for 3 minutes and serve with chopped scallions, sliced grilled ham and more Asian BBQ Sauce 

 

You can order FRICK”S Quality Meats online

Website: https://frickmeats.com

Facebook: https://www.facebook.com/FricksQualityMeats/ 

Instagram: https://www.instagram.com/fricksqualitymeats/

 

Frick's BBQ Ham

 

Frick's BBQ Ham




IMPOSSIBLE Shepard’s Pie with Puff Pastry Lattice – Chef’s Roll Challenge

Make it POSSIBLE with IMPOSSIBLE Burger  – Chef’s Roll Challenge

Shepard’s Pie with Puff Pastry Lattice

IMPOSSIBLE BURGER Shepard's Pie

Chef’s Roll teamed up with Impossible Foods to give its members an opportunity to be [a part of] cutting-edge culinary progress. [One hundred] chefs were shipped Impossible Food’s groundbreaking plant-based meat in order to show off its limitless possibilities.”  

I was lucky enough to be one of the one-hundred chefs chosen to try out the Impossible Burger. I made a delicious Shepard’s Pie with Puff Pastry Lattice, which unfortunately wasn’t chosen as a winner.

Impossible Burger Shepard's Pie Recipe

As a competitive food sport enthusiast, it’s easy to second guess everything when your dish isn’t a winner. I begin to wonder “did I style the recipe well enough,” or “did I showcase the sponsors product clearly?” I always ask myself, “what could I have done differently to have my recipe chosen as a finalist or winner of this challenge?”  This recipe was no different, and I honestly don’t think I showcased the product well enough this time. Regardless I’m happy that even though my recipe wasn’t picked,  I had the honor of testing this crazy-good product. It actually looks and tastes like “real” beef. 

Making a Better Burger

A core part of our mission is to make delicious meat sustainably — bypassing animals and making it directly from plants. We’ve spent more than six years studying animal meat at the molecular level to discover how it “works”–-how it handles and cooks, and especially how it produces the flavors and textures people love.

Our first product, the Impossible Burger, uses 75% less water, generates 87% less greenhouse gases, requires 95% less land and 100% fewer cows. It delivers the same protein and iron as a burger made from a cow — but its protein comes entirely from plants, and it’s produced without the use of hormones or antibiotics, does not create a reservoir for dangerous pathogens, and contains no cholesterol or slaughterhouse contaminants. If everyone who eats beef burgers today chose Impossible Burgers instead, the positive impact on our planet and global health would be profound.

But some people have asked us if the Impossible Burger is too similar to a burger from cows. They wonder whether people who regularly eat our burger might experience the same long-term health risks associated with a diet rich in red meat from mammals.

We are confident the answer is no. And here’s why…Click HERE  for the rest of the article


Impossible Burger

I opened my package of Impossible Burger and gave it a thorough inspection. I was skeptical about its “meat like” appearance. The product smelled less like beef and more like plants; which is expected since its 100% plant-based product. I wondered how a carnivore like me could stomach cooking the stuff, and what I found surprised me. 

At first touch I was skeptical of the texture of  Impossible Burger, but then I thought to myself: raw meat is really no different than this stuff.” It’s funny how our minds trick us when we are trying something new.

Since this was my first time using the Impossible Heme Plant-Based Burger, I wanted to make an everyday meal to see how closely the product mimics real burger. I decided on one of my family’s favorites meals – Shepard’s Pie with Puff Pastry Lattice. It’s very rare for this carnivore to find a meat substitute that’s worth eating, but after tasting the product that changed. I was blown away by the consistency and flavor of the Impossible Burger; not to mention the beautiful caramelization during the browning process. My mind was blown by the authentic flavor of the Impossible Burger.

Impossible Shepard’s Pie with Puff Pastry Lattice
Serves 4
Since this is my first time using the IMPOSSIBLE Heme plant based burger, I wanted to make an "everyday meal" to see how closely the product mimics " real" burger. I decided on one of my family’s favorites meals... Shepard’s Pie with Puff Pastry Lattice. It's very rare for this carnivore to find a meat substitute that's worth eating but today that reality changed. I was blown away by the consistency and flavor of the IMPOSSIBLY Burger not to mention, the beautiful caramelization during the browning process. My mind was blown by the authentic flavor of the IMPOSSIBLE Burger.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 17.3-ounce package frozen puff pastry
  2. 2 pounds ground IMPOSSIBLE Burger
  3. 1 onion, medium chopped
  4. 1 carrot, medium chopped
  5. 1 red pepper, medium chopped
  6. 2 celery stalks, medium chopped
  7. 5 cloves garlic, minced
  8. 1 8-ounce package baby Bella mushrooms, stems removed, and sliced
  9. 1/4 cup flour
  10. 2 tablespoons butter, divided
  11. 3 1/2 cup chicken stock, divided (substitute vegetable stock)
  12. 1 tablespoon fresh chopped thyme
  13. 1 tablespoon fresh chopped rosemary
  14. 10 small potatoes, sliced
  15. 1 12-ounce bag frozen peas
  16. 1 egg, (egg wash, 1 egg, 2 tablespoons water)
Instructions
  1. Heat oven 425
  2. In a large sauce pan brown 2 pounds IMPOSSIBLE Burger in 1 tablespoon olive oil over high heat
  3. Remove meat from pan and set aside on a plate
  4. Add 2 tablespoon butter to pan and sauté, carrots, onions, garlic, mushrooms, red pepper and celery for 8 minutes or until vegetables are just softened. Season with pinch of sea salt and black pepper
  5. Make a roux. Heat butter in a small sauce pan add. Cook stirring for 3-5 minutes. Turn off the heat and set aside
  6. Add 2 cups chicken stock, sliced potatoes, and herbs to the cooked vegetable mixture. Simmer over medium heat for 20 minutes or until potatoes are tender. Add roux and stir until mixture is thickened.
  7. Butter 2-9-inch baking dishes or a cast iron pan. Equally divide cooked IMPOSSIBLE Burger into the bottom of prepared baking dishes.
  8. Spoon equal amounts of the thickened vegetable mixture over the IMPOSSIBLE Burger. Divided peas equally and sprinkle over vegetable layer. Pour 1/2 cup chicken stock into each pie dish for added moisture.
  9. Cut puff pastry into 1/2 inch strips. Create a lattice over the pie by adding 5 strips of puff pastry about 1 inch apart on top of the pie filling, horizontally. Add 3-4 more strips vertically alternating pieces to create lattice by peeling back the 2nd and 4th strips first, then peel back 1st, 3rd, and 5th, strips and add another strip of pastry. Continue until lattice is complete.
  10. In a small bowl whisk 1 egg and 2 tablespoons water for egg wash. Brush puff pastry with egg wash and bake at 425 degrees for 30-40 minutes or until pasty is golden brown.
At Home with Rebecka http://athomewithrebecka.com/
IMPOSSIBLE BURGER Shepard's Pie

 

To see the contest winning recipes click HERE




Father’s Day Oyster Bed Surf and Turf Dinner

Father's Day Recipes

We’re celebrating all the dads we know and love this Father’s Day with a delicious Oyster Bed Surf and Turf dinner of Shrimp Scampi and rosemary-garlic rubbed, Bone-In Rib Eye. I know your dad will go crazy for my buttery Shrimp Scampi cooked in The Oyster Bed Le Grande and succulent Rib Eye cooked on the Steak Bed.

Bone In Rib Eye

For the Steaks:

Rub 2 large rib eye steaks generously with a mixture of 4 tablespoons fresh minced garlic, 2 tablespoons chopped rosemary, 2 tablespoons extra virgin olive oil, and 2 tablespoons, The Jelly Queens Rosemary Salt. You can substitute kosher or sea salt. The recipe is good for two, 1 inch thick bone-in Rib Eyes.

Place the Steak Bed Tray on the top rack of the grill to heat while searing the steaks. On a preheated, 400 degree grill, sear first side of the steak for 4 minutes, turn and sear the other side for 3-4 minutes then finish cooking on the top rack of the grill on the Steak Bed Tray.  Cook until meat thermometer reads 130 – 140 degrees for a perfect medium rare steak. I pile both steaks on top of each other so the top one is cooked rare and the bottom steak is cooked medium rare and while the steaks are cooking, there is room for the scampi to cook on the bottom rack. 

I love being an Ambassador for The Oyster Bed Company because of the craftsmanship and versatility of their products, they are also some of the nicest people you will ever meet! Just in time for the foodie father in your life, today through Father’s Day they are offering a 20% off all merchandise in their online store – just use code “Dad” at checkout!

Hop on over to The Oyster Bed Company for this very special Father’s Day Sale and don’t forget to print my recipe and treat your dad to this amazing meal!

Rebecka's Shrimp Scampi
Serves 4
My buttery Shrimp Scampi is grilled to perfection in the Le Grande Oyster Bed Tray
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Ingredients
  1. 2 1/2 pounds (16-20 per pound) shrimp, peeled deveined
  2. 1/2 teaspoon baking soda
  3. 1 tablespoon kosher or sea salt, plus more to taste
  4. 4 medium cloves of garlic, minced
  5. 1/2 cup salted butter
  6. 1/4 cup olive oil
  7. zest and juice from 1 lemon
  8. 1/4 cup fine chopped red and yellow sweet peppers
  9. 1/4 cup fresh chopped parsley
  10. 2 tablespoons fresh cracked, black pepper
  11. 1 small bunch fresh dill for garnish
Instructions
  1. Combine the shrimp, baking soda in a medium bowl and toss to coat. Refrigerate for 15 minutes to 1 hour
  2. Meanwhile, in a medium sauce pan combine, garlic, butter, olive oil, zest and juice from 1 lemon, chopped peppers, and parsley. Cook over medium heat for 5 minutes or until mixture is melted. Allow mixture to cool slightly then pour over shrimp, and toss to combine. Rest shrimp in marinade for 5 minutes.
  3. Heat grill to 400.
  4. Spoon 2-3 tablespoons shrimp mixture into each well of the Le Grande. Place the tray on the heated grill and close the lid. Cook covered for 5 minutes. Uncover and check shrimp for doneness. Cook additional 1-3 minutes if necessary. Garnish with dill and serve immediately
Notes
  1. A quick brine of salt and baking soda helps keep the shrimp stay moist as they cook, while alkaline baking soda delivers a crisp, firm texture
  2. Serve Shrimp Scampi with toasty bread, cooked pasta or over a bed of lettuce. ENJOY!
At Home with Rebecka http://athomewithrebecka.com/
 

Father's Day Recipe on the Grill




Chili-Lime Tuna Cakes Recipe

Chili-Lime Tuna Cakes

Ketogentic – Low Carbohydrate Recipe served

with chopped salad and Mezzetta Pepperoncini

Chili Lime Tuna Cakes

DISCLAIMER: All information and resources found on athomewithrebecka.com are based on the opinions of the author unless otherwise noted. All information is intended to motivate readers to make their own nutrition and health decisions after consulting with their health care provider. I am not a doctor, lawyer, psychiatrist, therapist, or your mother, and I don’t play one on the internet. To read more about At Home with Rebecka disclaimer policies click HERE

I have found great success for weight loss by following low carbohydrate and ketogentic diets most of my adult life. Where I struggle is staying fast to the diet for long periods of time. Inevitably, once I reach my goal weight, and I always do, I find myself falling back into old eating patterns and gaining weight. It’s important when choosing a low carb lifestyle to stay committed to it for a lifetime but allow for a few cheats along the way in order to keep from backsliding into carbohydrate oblivion. I love eating low carb or ketogentically because it works, I get full, and I don’t crave for sweets and grains after the third week.

I use a iPhone app called CarbManager that tracks my carbohydrates each day. You can also find MyFitness app that has a recipe builder and a bar scanner feature to be really exact with your daily carb information. I allow for 30 grams of carbs per day and can lose about 1 pound a week during my goal setting phase, if I stay on the plan. Once I’ve reach my goal weight, I bump my carb intake to under 60 per day to maintain my weight loss.  

I recently started eating low carb-ketogentic January 22, 2018, after going crazy on carbs and eating junk food for several years, I weighed in at 188 pounds, the most I’ve weighed in my lifetime. I felt terrible, hated they way I looked and felt in my clothes. I’ve lost 23 pounds and still cheated … a LOT and I feel great! 

Wrapping your brain around eating foods high in fat and protein can be difficult if you’ve spent a lifetime counting calories. There are hundreds of new studies that confirm that eating low carb diets are changing the face of cancer and obesity Worldwide as well as, curing children and adults with autism, epilepsy, diabetes, and heart disease. 

One such study has been chronicled in a Netflix original movie called The Magic Pill.

Could the ‘magic pill’ to the chronic disease epidemic be… food?

What if most of our modern diseases are really just symptoms of the same problem? The Magic Pill follows doctors, patients, scientists, chefs, farmers and journalists from around the globe who are combating illness through a paradigm shift in eating. And this simple change – embracing fat as our main fuel – is showing profound promise in improving the health of people, animals and the planet.

The great new movie The Magic Pill, featuring plenty of familiar low-carb faces including the diet doctor Andreas Eenfeldt, MD, is now available on Netflix in the US, Canada, UK, Australia and New Zealand. You can watch the trailer below.

Chili Lime Tuna Cakes

Johnny Appleton  is one of the best © Ketogenic Diet Resources I have found online. The website is chock full of information that helps to decide how to set your goals for low carb and ketogentic eating as well as, recommended fats and snack ideas. There are many resources to choose from when considering such a big lifestyle change, be sure to do your research and talk to your doctor. 

 

My dad taught me how to make Tuna Patties when I was a kid and we still eat them to this day however, his recipe uses saltines crackers in place of the pork rinds. Adding the pork rinds yields a great depth of flavor and low carb option for one of my favorite childhood meals, its delicious either way!  

Chili Lime Tuna Cakes Ketogentic Recipe
Serves 1
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Prep Time
5 min
Cook Time
8 min
Prep Time
5 min
Cook Time
8 min
Ingredients
  1. 1 5 ounce can premium Albacore tuna in water
  2. 1 large egg, slightly beaten
  3. 1 cup crushed Chili Lime Flavored Chicharrones (Pork Rinds)
  4. 1/4 cup sliced Peperoncini with juice
  5. 2 tablespoons butter
Instructions
  1. Mix tuna, egg, and crushed pork rinds in a small bowl until well combined
  2. Heat non stick pan over medium high and melt butter
  3. Form tuna mixture into 3-4 patties and sauté on one side for 2-4 minutes. Flip over and sauté another 3-54 minutes until tuna cakes are golden brown
  4. Drizzle cakes with Peperoncini juice and serve warm
Notes
  1. Serve with chopped salad, sliced avocado, and lemon wedges
  2. The Tuna Cakes have virtually 0 carbs.
Adapted from My Dads Tuna Patty recipe
Adapted from My Dads Tuna Patty recipe
At Home with Rebecka http://athomewithrebecka.com/




Chicken Egg Foo Yung Recipe

Chicken 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.

Chicken Egg Foo Yung

In my opinion, Egg Foo 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. Most recipes call for vinegar in the gravy but I omit it; the flavor is just too strong for my liking. 

Chicken Egg Foo Yung

 

Chicken Egg Foo Yung
Serves 4
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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. 1/4 cup shaved carrot
  7. 2 cups bean sprouts
  8. 1 medium onion (sliced thin)
  9. 1 can water chestnuts, drained and sliced
  10. 6 large eggs
  11. 3 Tablespoon vegetable oil (divided)
  12. 1/2 teaspoon salt and pepper (to taste)
  13. 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. Slice onion thinly
  3. In a medium mixing bowl, beat eggs till fluffy. Add to the bowl, soy sauce, sesame oil, garlic, carrot, onion, drained and sliced water chestnuts, and bean sprouts. Toss to combine
  4. 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.
  5. Add 1 tablespoon oil to wok. Place a scoop of egg foo 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.
To Serve
  1. Drizzle hot gravy over the cooked Egg Foo Yung. Sprinkle with sesame seeds and chopped green onion tops. Enjoy this meal with steamed rice.
Adapted from Anne Stone (my moms recipe)
Adapted from Anne Stone (my moms recipe)
At Home with Rebecka http://athomewithrebecka.com/
 


Egg Foo Yung

 

I posted my recipe for Egg Foo Young with Brussel Sprouts and leftover pork last year. If you’re wondering why the dish doesn’t look like the traditional Chinese style pancakes, I’m was recovering from shoulder surgery. As it turns out, flipping a full size omelet shaped breakfast with the use of only one good arm is more difficult than I expected. The final dish was delicious, but looks more like an Egg Foo Yung scramble.

I had a few Brussels sprouts in the fridge, so I threw them in, adding a wonderful crunch and delicious Brussels sprouts flavor. Some Minced Chicken and Pork Egg Rolls would be delicious served with this meal. 

Minced Chicken and Pork Egg Rolls




Baked Salmon Puffs “Stella”

 

Salmon Puffs on the Stella Tray

The Oyster Bed STELLA Tray

Salmon Puffs served on a chilled Steak Bed

Salmon Puffs served on a chilled Oyster Bed “Steak” Tray

Salmon Puffs “Stella” Style:

Traditional salmon puffs are routinely fried in hot oil but my recipe gives them a new healthy twist baked in The Oyster Bed “Stella” Tray. The cooked puffs can be served on a chilled Steak Bed as an entrée nestled atop a crisp and fruity salad or served as an appetizer for a crowd. The Sriracha Remoulade is not only a fantastic dipping sauce it makes a wonderful salad dressing; all you need to finish the dish are a few lemon wedges and the company of your mom this Mother’s Day.

As an ambassador for the folks at the Oyster Bed Company I’m eager to create new recipes using their patent pending, multi purpose, multi function cookware. It’s not only beautiful its multi purpose function makes it a stunning vessel for any number of delicious recipes. 

Baked Salmon Puffs with Sriracha Remoulade
Yields 6
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Cook Time
25 min
Cook Time
25 min
For the Topping
  1. 1/2 cup panko crumbs
  2. 1 tablespoon chopped parsley
  3. 1/3 cup parmesan cheese
For the Remoulade
  1. 1/2 cup sour cream
  2. 1 tablespoon lemon juice
  3. 1 tablespoon mild pepper ring juice
  4. 2 teaspoon sriracha
  5. 1 clove garlic minced
  6. 1 tablespoon mayonnaise
  7. 1 teaspoon hot sauce
For the Salmon
  1. 18 ounces wild caught canned salmon, drained liquid reserved
  2. 2 eggs slightly beaten
  3. 1/3 cup flour
  4. 1 teaspoon hot-sauce
  5. 1 teaspoon pepper
  6. 1/2 teaspoon salt
  7. 1 heaping teaspoon baking powder
  8. 1 teaspoon olive oil
Instructions
  1. Preheat oven to 400 degree F.
  2. Place the Stella Oyster Tray into the oven and heat until ready to make the puffs
For the Topping
  1. In a small bowl combine Panko crumbs, parmesan cheese and chopped parsley. Stir to combine set aside.
For the Remoulade
  1. Mix all of the ingredients together and cover with plastic wrap until ready to serve
For the Salmon
  1. Drain salmon liquid into a small bowl and reserve for later
  2. mix salmon, eggs, flour, hot-sauce, salt, pepper together in a medium bowl
  3. Measure 1/3 cup reserved liquid, discard the rest. Add baking powder to the liquid and whip until foamy. Add the foam mixture to the salmon mixture and stir to combine
  4. Use oven mitts to remove heated Stella Oyster Tray from oven and brush olive oil lightly into each oyster shaped depression
  5. Spoon even amounts of the salmon mixture into each depression.
  6. Sprinkle about 1 teaspoon topping mix over each and bake in oven for 25 minutes
Notes
  1. Serve with Remoulade, mild pickled pepper rings, and lemon wedges
Adapted from Lynette Glass (Longtime Friend)
Adapted from Lynette Glass (Longtime Friend)
At Home with Rebecka http://athomewithrebecka.com/

Salmon Puffs on the Stella Tray

Baked Salmon Puffs

To learn more about the Oyster Bed Company and their products visit the Waller Brother’s website HERE

 

Happy Mother’s Day




Country Crab Mac and Cheese with Butter Poached Bay Shrimp

Country Crab Mac and Cheese with Butter Poached Bay Shrimp

Say hello to my Southern inspired entry for the Chef’s Roll “Bayou to the Bay” Barilla Pasta Challenge

Country Crab Mac and Cheese with Butter Poached Shrimp

About the contest:

Calling all US-based chefs and cooks! We have teamed up with Barilla to give you the chance to take your career to the next level by attending the Barilla Modern Casual trip to John Folse’s White Oak Plantation in Baton Rouge, June 4-8th, 2018. The grand prize winner will also receive a custom Jende knife roll and a Chef’s Roll cap. The grand prize is worth $2750. Do we have your interest yet?

To win, you’re going to have to show us your best example of Southern-inspired cooking that incorporates pasta, drawing on influences of cooking styles from the Louisiana Bayou to the Chesapeake Bay. Source: chefs roll.com 

I would love to win the Barilla Modern Casula trip to John Folse’s White Oak Plantation! Let’s hope the judges think I deserve a place at the table this year!

My recipe brings a whole new meaning to #BarillaSouthernStyle. I’ve incorporated the flavors of low country-style gravy which finds roots in Southern Carolina and Georgia cooking. The hickory smoked bacon gravy is a juxtaposition of taste set against the tender white crab meat and crunchy toasted topping. Barilla Large pasta shells hold the creamy, cheesy gravy like a tiny bowl full of deliciousness. Top it all off with buttered poached Bay shrimp and you’ve got one crazy-good mac and cheese sensation.

Country Crab Mac and Cheese with Butter Poached Bay Shrimp

Country Crab Mac and Cheese with Butter Poached Bay Shrimp
Serves 4
Recipe creation for Chef's Roll Bayou to the Bay Pasta Contest Country Crab Mac and Cheese with Butter Poached Bay Shrimp brings low country bacon gravy to the mix blending fresh picked crab, some crab boil seasoning, pan toasted fresh corn off the cob and a touch of heat from Serrano peppers; this mixture becomes the roux for the mac and cheese sauce. Barilla large pasta shells are dressed with the creamy mixture and three kinds of cheeses then topped with crunchy panko crumbs and parmesan cheese. Cooked to perfection, this dish is truly Bayou to the Bay Southern Style!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 1 box Barilla large pasta shells
  2. 2 ½ cups crab meat, pick over to remove shells
  3. 4 slices good bacon, chopped into small pieces
  4. 4 ½ teaspoons flour
  5. 2 ½ cups heavy cream
  6. ½ teaspoon cayenne pepper
  7. 2 ½ teaspoons minced fresh sage, divided
  8. 1 stick of butter plus 3 tablespoons, divided
  9. 2 ears corn cut from cob
  10. 2 serrano peppers, fine chopped seeds and ribs removed
  11. 10 gulf shrimp, peeled and deveined
  12. 1 tablespoon minced garlic
  13. 1 teaspoon Cajun seasoning mix
  14. juice from ½ lemon
  15. 2 teaspoon parsley, chopped, divided
  16. ½ cup white cheddar cheese, shredded
  17. ¼ cup yellow mild cheddar
  18. ¼ cup mozzarella cheese, shredded
  19. ½ -1 teaspoon salt
  20. ½ teaspoon pepper
  21. 1 cup panko crumbs
  22. ¼ cup grated parmesan cheese
  23. ½ teaspoon paprika
Instructions
  1. 1. Cook pasta as directed on the box. Drain and run cool water over pasta to stop cooking process.
  2. Preheat oven to 400 F.
  3. 2. In a thick bottomed saucepan, brown bacon on high heat, stirring occasionally, until browned.
  4. 3. Remove bacon to a paper towel. Add corn that has been cut from the cob and 2 chopped serrano peppers to the hot bacon fat. Cook until corn is caramelized/toasted.
  5. 4. Add 2 tablespoons butter, 4 ½ teaspoons flour, stir constantly for 4 minutes to make roux.
  6. 5. Add cream, cayenne, sage, salt and pepper.
  7. 6. Cook over medium heat for 3-4 minutes, add cheeses one at a time and stir after every addition to incorporate and melt the cheese. Sauce will be thick and creamy.
  8. 7. Pour cooked pasta, cooked bacon and crab meat into the sauce and gently stir to combine.
  9. 8. Pour mixture into baking pan or small heat proof glass containers.
  10. 9. Mix panko and parmesan cheese together and sprinkle over pasta. Sprinkle paprika over and bake in the preheated over for 20 minutes or until top is golden brown.
For the Shrimp
  1. While the pasta is in the oven. Heat 1 stick of salted butter in a medium pan over medium high heat, until butter is bubbly and hot, do not brown. Add peeled deveined shrimp and cook for 3 minutes on one side. Flip shrimp and add parsley, sage and a teaspoon Cajun seasoning, continue cooking 1-2 more minutes, stirring occasionally. Remove pan from heat and set aside.
Notes
  1. Serve cooked mac and cheese with shrimp. ENJOY
At Home with Rebecka http://athomewithrebecka.com/

Country Crab Mac and Cheese with Butter Poached Bay Shrimp

All photos and recipe property of At Home with Rebecka




Smoked BBQ Bacon BOMBS

Smoked BBQ Bacon Bombs

Smoked BBQ Bacon Bombs wrapped in Kountry Boy’s Hickory Smoked Bacon, slathered in Saucy Mama’s Honey Barbecue Wing Sauce, and smoked to perfection in the Le Grande Oyster Bed Tray on my Traeger Wood Pellet Grill.  The is one deliciously GRANDE meal. 

As part of my prize package for winning the 2017 Bacon World Food Championships I received this amazing Le Grande Oyster Bed Tray from the folks at the Oyster Bed Company. They were also kind enough to gift me a Stella Oyster Tray and a Steak Bed Tray to use for recipe creation. Thank you Waller Brother’s, I love them!! 

It’s a joy to work with such high quality products during recipe creation not to mention, being sponsored by two AMAZING family owned companies, BARTHYTE FOODS, SAUCY MAMA and KOUNTRY BOY’S SMOKED MEATS   for the 2018 World Food Championships Final Table.  Click the links to find out more about both of my sponsors. 

Smoked BBQ Bacon Bombs

We’ve all been eating low carb so my Smoked BBQ Bacon Bombs really hit the spot with just a hint of sweetness from the BBQ sauce. The meat was perfectly seasoned and moist with a wonderful smoked bacon flavor. 

I’ve had so much fun using the multi purpose and multi functional Oyster Bed Trays for recipe creation. I love that they aren’t just for cooking oysters but believe me, when oysters are in season, I will be making oysters Rockefeller and a myriad of seasonal seafood dishes using these beautifully crafted trays. 

Smoked BBQ Bacon Bombs

Smoked BBQ Bacon Bombs
Yields 1
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
Ingredients
  1. 1 cup ground pork rinds. Optional: 1 cup bread crumbs
  2. 2 pounds ground beef
  3. 1/4 cup heavy whipping cream
  4. 1/4 cup BBQ Sauce
  5. 1 large egg
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon dry thyme
  8. 1/2 teaspoon ground black pepper
  9. 1/2 teaspoon onion powder
  10. 1/2 teaspoon garlic powder
  11. 1 pound bacon
  12. More BBQ Sauce for basting and serving
Instructions
  1. Mix first 9 ingredients together in a medium bowl. Lightly coat the Oyster Bed with cooking spray. Form ground meat mixture into equal portion oblong balls. Place formed "meat bombs" in individual oyster tray wells. Wrap each meat bomb with 1 slice of thick cut bacon, gently stretching the bacon before wrapping around the meat. Place bacon wrapped meat bomb back into the tray well. Continue process until all the meat bombs are bacon wrapped. Lightly brush each bacon bomb with BBQ sauce.
  2. Smoke bacon bombs on Traeger Wood Pellet Grill set at 350 F. for 40 minutes or until the meat thermometer reads 160F.
  3. Bacon Bombs can also be cooked in the oven at 350 degrees for 40 minutes or until the meat thermometer reads 160F.
  4. Remove from grill and brush with more BBQ sauce. Place under the broiler for 3-5 minutes until bacon is crispy and golden brown.
Notes
  1. Serve Bacon Bombs with more BBQ sauce.
At Home with Rebecka http://athomewithrebecka.com/

About The Company 

THE OYSTER BED LLC

The Oyster Bed LLC is a purpose-driven company that serves. Our purpose is to use our innovative cookware to enable professional chefs and home cooks alike to cultivate creative cooking while simultaneously using our brand to educate our customers on the value of oysters to the world’s coastal ecosystems. While our various cookware products serve some of the most savory seafood dishes, our brand and our team members serve the very coastal estuaries that provide this flavorful bounty. 

Waller Brother's They Oyster Bed Company

Photo courtesy of The Oyster Bed Company

THE WALLER BROTHERS

Brothers Tommy & Adam have grown up with a deep-seated appreciation for the coastlines and estuaries of our great nation, while developing a passion for the culinary arts, product design & sustainable coastal living. With careers in both Military and Public Service, the Waller brothers bring their personal innovation and passion of service from those arenas to the industries of cookware design and coastal restoration.

About The Product

Unique Features of Our Cookware

  • Durable and Light Weight – At a fraction of the weight of cast iron (2lb 1oz for Le Petite and 4lb 6oz for Le Grande), The Oyster Bed cooks and heats food evenly like cast iron but without the need for “seasoning,” the worry about rust, or the concern about weight.  It retains heat like cast iron, keeping foods hot for approximately 20 minutes.
  • Grill and Oven Safe – The Oyster Bed can be used over direct flame on the stovetop or campfire.  It can be used in the oven on “bake” or “broil” and can be used on any type of BBQ Pit, whether charcoal or gas operated.   This special metal alloy can withstand temperatures up to 1000F.  It’s been vigorously tested against thermal shock capabilities and proven to live up to the demands of repeated heavy use on the grill.
  • Freezer and Fridge Ready – The Oyster Bed can be frozen to serve chilled halfshell oysters, cocktail shrimp, deviled eggs, etc.  It stays cold for approximately 20 minutes when the tray is frozen prior to serving.  
  • Safe and meets FDA Guidlines– Our cookware is non-toxic and meets FDA guidelines for cooking and serving foods.
  • Easy Cleaning – The Oyster Bed is easy to clean with warm soap and water.  It is best if allowed to soak for a while prior to scrubbing. (We do not recommend using it in a dishwasher because certain detergents can affect the metal adversely and ruin its “luster.”)   When we have catering jobs where we must clean The Oyster Bed rapidly to be ready to serve again in a matter of minutes we actually use a brass brush drill attachment and cordless drill to “polish” it clean, ensuring that we thoroughly wash the metal after mechanically scrubbing off the food. 
  • Easy Care – The Oyster bed does not need to be “seasoned” like cast iron or even stored in a way to prohibit rust/corrosion.  Over time, especially when cooking over open flame and camp fires, it will gain a nice looking “patina.”  However, it doesn’t require any “babying.”  It can be tossed in the cabinet, garage, or even left in the BBQ pit outdoors and it’ll be ready to cook when you are.  Because it really is a beautiful piece, though, we added holes to the handles so it can be hung in your beautiful kitchen too! Source: The Oyster Bed Company

THE STEAK BED
Check out my recipe submission for the Smithfield “Shake it Up” cooking Challenge using the Steak Bed. 

PORK SCALOPPINI WITH MUSHROOM SAUCE. Recipe coming soon to the blog. 

PORK SCALOPPINI WITH MUSHROOM SAUCE

The Steak Bed used for my recipe submission 2018 Smithfield Pork “Shake it Up” Challenge –  PORK SCALOPPINI WITH MUSHROOM SAUCE
“I like to shake up one of my favorite week night dinner routine’s using Smithfield’s Pork Loin when making traditional Veal Scaloppini. This dish is mouthwatering delicious and the perfect shake up using Smithfield’s Pork Loin instead of veal.”
Submitted by: Rebecka E.

 

 

 




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.




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




Black Sesame Pork Fried Rice – EASY RECIPE

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

Black Sesame Pork Fried Rice - an easy Asian dinner recipe

 

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 satisfying meal. 

I hope you enjoy this black sesame pork fried rice recipe!

Fried Rice with Black Sesame Pork-EASY RECIPE
Serves 4
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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

 

Black Sesame Pork Fried Rice




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!

 

 




Food Network Clash of the Grandmas Winning Recipes

Food Network Clash of the Grandmas Winning Recipes

Food network Clash of the Grandmas RebecKa Evans Photo courtesy of Food Network

Food Network Clash of the Grandmas Rebecka Evans-Photo courtesy of Food Network

I’m happy to say that my Food Network debut went better that I could have ever expected. Four grandams battled it out on Food Networks new Holiday series “Clash of the Grandmas” and I took home the First Place win and 10K Grand Prize with my Mexican Biscochito Cookie with Cinnamon Tequila Ice cream Sandwich.

Hosted by Cameron Mathison, Holiday-Themed Cooking Battles
Begin Sunday, November 13th at 10pm ET/PT
NEW YORK – October 13, 2016 – Grannies with top-notch cooking skills kick off Food Network’s holiday season with the six-episode primetime competition series Clash of the Grandmas, premiering Sunday, November 13th at 10pm (all times ET/PT). In each episode, host Cameron Mathison welcomes four grandma super-cooks to the kitchen – but only one emerges as the $10,000 winner. From Thanksgiving stuffing transformations and savory hand-held mac and cheese creations to decadent desserts, these grandmas are reinventing dishes with masterful home-cooking skills.” 

Mexican Biscochito Cookie with Cinnamon Tequila Ice-cream Sandwich.

Mexican Biscochito Cookie with Cinnamon Tequila Ice Cream Sandwich. Recipe by Rebecka Evans. Photo Courtesy of Food Network

If you would’ve told me a year ago that I would be a competitor on Food Network’s “Clash of the Grandmas” I would have laughed. It’s been months since I filmed the show and even after winning, I’m still pinching myself in disbelief that it ever really happened.

You may be wondering what it takes for a grandma like me to be a part of Food Network and win 10K. The first hurdle is to make the conscious decision to put yourself out there and audition for the show.  Honestly, I think this is the most difficult decision in the entire process. So many thoughts run through your head as you think about your ability to compete under such stressful circumstances. “Do I have what it takes?” “Can I finish my recipes on time?” “What will I look like on TV?” After working through the anxiety, my competitive nature takes over and I jump headlong into the process.

The next step: Contestants are required to fill out a very long written application, send in head shots, photos and videos of their food, and family, all in hopes of being chosen. After that…the waiting begins. I was surprised when I got a phone call that evening from a talent scout at Triage Entertainment. She introduced herself as a representative from Food Network and told me she was submitting my application to the producers for Clash of the Grandmas! I was ecstatic of course, as I did a little happy dance and maybe even shed a few happy tears. Unfortunately, getting picked for the show doesn’t come that easy, this was just the first step in a very long process.

I spoke to several different producers over the next three weeks; they loved me, but every conversation ended with “You look too young to be on the show.” How am I  supposed to respond to that? I took the news as a compliment, but felt that my grandma status was being overshadowed by an old perception of what grandmas should look like. I guess I’m not your “typical” grandma, but I have a true grandmothers heart. I proudly earned grandma status six years ago with the birth of our first granddaughter, Amber. Since then, we’ve welcomed three more granddaughters: Alexis, Annalee, Norah. We have also welcomed one grandson, Owen into our lives.  They are all precious human beings, that I adore. After speaking to producers throughout the process, I thought my chances of being picked for Food Network’s “Clash of the Grandmas” we’re slim to none! 

My beautiful grand babies Alexis, Annalee, Amber, Norah, and Owen Photo by Rebecka Evans

After waiting several more weeks and going through more interviews, I finally got the coveted final-cut Skype interview! It was my moment to shine, so I prepared several of my favorite recipes for the producers that day. A few weeks later I got the call and they said yes!  The next step sign a contract with Food Network

Crunch time: After all that waiting and hoping, emails and phone calls started to roll in and didn’t slow down until my hotel reservations were booked, my flight was booked, and I was on my way to Universal Studios in Los Angeles. Did I mention my hubby got to travel with me? Food Network asked my husband to join me so they could interview him about my cooking skills during the filming of my episode. However, I had a suspicion they might use him for more than just an interview.

Food Network CLASH Rebecka Evans

Robin Daumit (Annapolis, Maryland), Rebecka Evans (Danville, CA) Cleo Johnson (Houston, Texas), Barbara Mayo (Colliersville, Tennessee) Photo courtesy of Food Network

After arriving at the studio, I met the other grandmas. Robin Daumit (Annapolis, Maryland), Cleo Johnson (Houston, Texas), Barbara Mayo (Colliersville, Tennessee). We all took a minute to size each other up while the crew got us into our granny aprons, fixed our makeup and fluffed our hair. It didn’t take long for us to realize how much fun it was going be together on the set the Clash of the Grandmas. These beautiful ladies were talented cooks with big personalities, so I knew I had my work cut out for me. Although we were all there to win, it was obvious that each grandmother wanted to represent their families and grandchildren in the best way possible and none of these grandmas we’re going to throw anyone under the bus. 

Finally, with a lot of tenacity and focus mixed with prayers and supplication, I walked into my first television competition without any knowledge of what to expect. It was nerve-racking, amazing, and wonderful.

Food Network’s Clash of the Grandmas

Cameron Mathison-food network

Cameron Mathison Emmy-nominated actor and television host is the co-anchor of the most-watched entertainment news program in the world, Entertainment Tonight. Photo courteous of Food Network

The Food Network made the experience shine with our host, Cameron Mathison.  His kindness and fun personality put us all at ease. Not to mention, he’s one good looking man. He treated us grannies with respect and dignity but he didn’t go easy on us when it came to the competition. 

First, the four grannies create handheld versions of mac and cheese to hold the family over until dinner.”

I was sure I’d be sent home the first round after I created and hand-held mac & cheese taco with tequila dipping sauce. I was struggling with the size of my pasta being too big to fit the taco shell just as my tequila sauce burned. I had to make another sauce without having the opportunity to taste it before Cameron announced the cooking time was up. Thank goodness the judges, Eddie Jackson, Brandi Milloy, and Jamika Pessoa liked my dish well enough to send me to the second round. It was great to have some positive feedback heading into the second round.

Next, they have only 30 minutes to make meatloaf for unexpected guests, with the help of unexpected sous chefs: the grandpas!”  FULL VIDEO HERE

Best sous chef EVER! Photo courteous of Food Network

I was happy to hear meatloaf dinner was our challenge for the next round and felt very confident until Cameron announced he had a surprise group of sous chefs waiting in the wings. Our husbands walked onto the set and there was my man wearing an apron! I suspected something like this might happen when Food Network asked that he travel with me to the show. By the looks on their faces, the other grandmas were really in shock, however due to the fact I know my husband’s picky palate and that we work well together, I was not as overwhelmed. I made my Blackberry Hoisin Meatloaf with Roasted Potatoes and Asparagus.  I put Blake in charge of making the potatoes while I focused on the meatloaf. He was the perfect sous and assisted me so well, I made it to the final round. 

Then, the final two grandmas try to freeze out the competition by producing an ice cream sandwich worthy of the $10,000 prize using liquid nitrogen.”

Rocking the goggles using liquid nitrogen. Photo courteous of Food Network

Making it to the final round was beyond my comprehension. I was competing for $10,000 and I was also about to experience cooking with liquid nitrogen for the first time in my life. I was exhilarated about the opportunity to get my hands on the liquid nitrogen and found myself feeling like a kid in a candy store. Gloves check, goggles check, liquid nitrogen check! I was having so much fun with the liquid nitrogen, I got carried away and over froze my ice cream. I had to warm it up bit in the oven to release it from the sides of the mixing bowl. Despite that one set-back, my last recipe went off without a hitch and the judges loved it.

Rebecka Evans and Barbara Mayo The last two standing. Photo courteous of the Food Network

Clash of the Grandmas – the winner is…

The final decision with my competitor Barbara Mayo.  We both stood hopeful to be the top winner and yet thrilled for the other grandma if she wins. There’s nothing better than true camaraderie between competitors. Barbara created a delicious goat cheese and basil ice cream sandwich with lemon cookies. I got the chance to taste the ice cream before we went to the judging table. The flavors were delicious and creamy and by any account, a winning dish. I believed it would be her name they called in the final moment; yet however, with Gods good favor,  fate, or just plain good cooking, Cameron announced me as the winner. 

Food network Clash of the Grandmas

I WON!  Photo courtesy of Food Network

Mexican Sugar Cookies

Heirloom Mexican Sugar Cookie Recipe Food and Photo by Rebecka Evans

My winning recipe: Mexican Biscochito Ice cream Sandwiches with Cinnamon Infused Tequila Ice Cream made with liquid nitrogen!

Biscochitos -Mexican Sugar Cookies are a Holiday tradition in my family. The are a crispy butter or lard based cookie flavored with anise and cinnamon. It was developed by residents of New Mexico over the centuries from the first Spanish colonists of New Mexico.

The recipe for making the cookie has been greatly influenced not only by local and indigenous customs, but also by recipes brought to New Mexico by immigrants from other Hispanic countries. It is served during special celebrations, such as wedding receptions, baptisms, and religious holidays (especially during the Christmas season).  Source: Wikipedia

You can find my family recipe for Mexican Biscochito cookies posted on At Home with Rebecka  December 2010 HERE. Due to my contract with the network, I’m unable to share the full recipe for my winning ice cream sandwich. You can make your own version using store-bought ice cream as the filling. It may not be exactly the same as on the show but I can guarantee they will be delicious.

Clash of the Grandmas video links and memorable moments

REBECKA’S FLAMBE

GRANNIE’S 10 Rules for Great Cooking

Clash of the Grandmas Schedule and air dates

Unofficial full length youtube video Standard Youtube License.

Tune in for the final episode of Clash of the Grandmas and watch my friend Ally Phillips in “Grandmas World Tour” Sun, December 18, 10|9c Read more at:

A special thanks to Food Network, Producers, Staff, Cameron Mathison, and Judges: Eddie Jackson, Brandi Milloy, Jamika Pessoa




Garlic Goat Cheese Bacon Soufflé WINS Gilroy Garlic CROWN

Garlic Goat Cheese Bacon Soufflé is a delicious brunch recipe, and the recipe that awarded me the coveted Gilroy Garlic crown at the 2016 Gilroy Garlic cook-off!

The Great Gilroy Garlic Cook-off 2016 Winner Rebecka Evans

The Gilroy Garlic Cook-off 2016 Winner-Rebecka Evans Photo by Lisa Keys

PRESS RELEASE:

2016 Great Garlic Cook-Off Winner

30 Jul 2016 by Jason
Rebecka Evans Wins Top Honors in 2016 Great Garlic Cook-Off!

Amateur chef Rebecka Evans from Danville, CA claimed the coveted garlic crown – and a $5,000 cash prize – as winner of the 2016 Great Garlic Cook-Off at the 2016 Gilroy Garlic Festival on Saturday, July 30, in Gilroy, CA.

Gilroy Garlic Cook-off 2016 Winner

Photo by Lisa Keys

Evans beat out seven other finalists from around the country with her original recipe for Garlic Goat Cheese Bacon Soufflé with Creamy Garlic Mustard Sauce.

Second place (and a $2,500 prize) was awarded to Veronica Callaghan for her Roasted Garlic Pizza with Spicy Rosemary Caramelized Onions, Figs and Bacon. Third place (and $1,000) was awarded to Kelly Velasco for her Garlic Risotto Stuffed Mussels with Garlic Herb Toast. The remaining contestants each received $100. All contestants prepared their own original recipes containing at least six cloves of garlic. Source: gilroygarlicfestival.com 

 

The Garlic Court

The Queens of Garlic Court and Winners Great Garlic Cook-off 2016 3Rd Place Kelly Velasco, 1St Place Rebecka Evans, 2ND Place Veronica Callaghan Photo by Lisa Keys

Garlic Goat Cheese Bacon Soufflé from Rebecka Evans

1St Place Winner: Garlic Goat Cheese Bacon Soufflé Photo Courtesy of Chef Jason Gronlund 

Covering the Great Garlic Cook-off in 2015 (see the article and past winners here) from the perspective of a blog writer was a pleasure but as a food competitor, not so much! I was itching on the insides to be cooking on that stage and knew at that moment, I had to create a winning recipe for the 38th Annual, 2016 Great Garlic Cook-off

This year, I not only garnered a place as one of the top eight finalists with my recipe, I won the coveted Gilroy Garlic Crown! You could have blown me over with a feather when they announced my name! Thank you esteemed judges, Gilroy Garlic Staff and assistants. I’m honored to be added to the list of Great Garlic Cook-Off Winners

The Great Garlic Cook-Off offers the best set-up I’ve ever seen at a food competition stage.

  • A large stadium with covered seating is beautifully decorated and complete with a Jumbotron so guests don’t miss any of the cooking action
  • A working sink (with hot and cold running water) is situated between an awesome four(4) burner gas range with a full size oven
  • Two large prep stations offer ample room to cook with ease 

Gilroy’s generosity goes even further, offering each food competitor their own personal chaperone/sous chef! This group of talented men and women can wait several years to be chosen as a Cook-Off chaperone. Each Chaperone is eager to offer their undivided attention and “stay calm” presence to the contestant. They are willing to carry heavy boxes of food and cooking paraphernalia to and from the stage, help with food prep, clean up our mess and other miscellaneous jobs, too numerous to count. They even wash all your dishes when your done!! After seeing them in action, I can attest that they are the backbone of the show!

Gilroy Garlic Festival Barbara Orth

Gilroy Garlic Festival Barbara Orth Photo by Lisa Keys

Special thanks to my “Chaperone” Barbara Orth! She was a rock star behind the scenes, helping me create a delicious Garlic Goat Cheese Bacon Soufflé!

She was super chill under pressure and a blessing from above! I have a new friend and cooking partner for life! xoxo

Gilroy Garlic Festival

Barbara Orth and Rebecka Evans Photo by Lisa Keys 

Gilroy Garlic Festival Barbara Orth Rebecka Evans Photo by Lisa Keys

Mimosas to start the day off right CHEERS! Photo by Lisa Keys

My favorite aspects of Food Sport (besides winning of course) are making new friends, meeting new people, and competing and visiting with friends from across the country.

Meeting my long time Facebook friend, Veronica Callaghan for the first time and sharing top honors in the cook-off was the delightful! Despite our competitive natures and intent to win, we will be… “forever” friends.

Two longtime Facebook friends were also in attendance: Mary Edwards from Long Beach, CA cooked her dynamite dish for the judges: Lamb Tenderloin with Sweet Pea Risotto and Garlic Demi-Glace and Michaela Mercer Rosenthal, previous Great Garlic Cook-Off finalist. I’m so pleased to finally meet them both!!

Veronica Callaghan

Veronica Callaghan

I met Chef Jason Gronlund, Executive Chef and culinary strategist, Vice President of Culinary for Smokey Bones & Fire Grill and Judge for the Great Garlic Cook-off not to mention, Master of Ceremonies for several Gilroy Food Stage events.

Chef Jason was gracious enough to share his professional insights and advice as well as, offer his friendship to our group. He made fast friends with my husband Blake (pretty sure they are now drinking buddies for life) and offered to share his chef wisdom in the future. Believe me, I will be taking him up on the offer!

Last but not least, Lisa Keys, Owner of Good Grief Cook, Winner of Chopped Mother’s Day Edition and my dear friend, attended the Cook-off with media credentials. She covered the event with expertise and was my personal photographer for the day.  

Gilroy Garlic Festival Chef Gronlund and Friends

Veronica Callaghan, Chef Jason Gronlund, Rebecka Evans, Lisa Keys Photo by Blake Evans

The list of other contenders and their delicious recipes (not in any specific order) 

Andre Alban (Coconut Creek, FL)
Black Butter Skirt Steaks with Herb Garlic Mushrooms and Potatoes

Gloria Bradley (Naperville, IL)
Veggie Eggplant Mushroom Stacks, Green Chili Garlic Adobo & Peppadew Vinaigrette

Mary Edwards (Long Beach, CA)
Lamb Tenderloin with Sweet Pea Risotto and Garlic Demi-Glace

Greg Fontenot (The Woodlands, TX)
Beef Short Ribs in Garlic Balsamic Cherry Sauce

Betty Hass (Sanibel, FL)
Wasabi-Glazed Garlic Stuffed Shrimp with Sweet Garlic Rice Crisps

A resounding thank you to my sweet husband Blake, for supporting me in my Food Sport journey, and to my family and friends, for your love and encouragement and eating my mistakes! 

Finally…my winning recipe for Garlic Goat Cheese Bacon Soufflé!! 

Garlic & Goat Cheese Bacon Soufflés with Creamy Garlic Mustard Sauce and Blistered Garlic Plum Tomatoes
Serves 6
Decedent goat cheese souffles served with creamy garlic mustard sauce and blistered garlic grape tomatoes is satisfying and delicious.
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Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Ingredients
  1. 6 tablespoons unsalted butter, divided, plus more for buttering ramekins
  2. 1/4 cup all-purpose flour
  3. 1 1/3 cups whole milk
  4. 3 ounces mild fresh goat cheese
  5. 3 tablespoons freshly grated Parmesan cheese
  6. 1 1/2 tablespoon finely chopped thyme
  7. 1 tablespoon snipped chives
  8. Salt and freshly ground white pepper
  9. ¼ cup bread crumbs (for dusting ramekins)
  10. 4 large eggs, separated
  11. Boiling water
  12. 4 heads garlic (about 35 cloves) peeled and separated
  13. 1 tablespoon olive oil
  14. ½ pound bacon, drippings reserved
  15. 1/2 cups heavy cream
  16. 1 tablespoon Dijon Mustard
  17. 2 tablespoons Bourbon (optional)
  18. 1 tablespoon honey
  19. 1 8-ounce package red and yellow grape tomatoes
  20. Salt and white pepper to taste
  21. 1 bunch Mache or baby greens
Instructions
  1. Preheat the oven to 375°. Butter six 1/2-cup ramekins, dust buttered ramekins with bread crumbs, removing any excess by gently tipping upside down, and set them in a large roasting pan.
  2. Make garlic paste: To a small sauce pan, add about 30 cloves garlic and about 1 tablespoon water. Cook over medium high heat until all water is absorbed, stirring occasionally. Add 1 tablespoon olive oil and continue to cook until garlic is caramelized/roasted. Transfer garlic to a food processor. Add ½ tablespoon chopped thyme and a pinch of salt. Process until very smooth. Makes about 4 tablespoons paste. Set aside until ready to use.
  3. Chop bacon and fry until crisp. Remove bacon from grease and set aside. Turn off the heat and keep pan with reserved bacon grease. Cool bacon slightly and chop fine. Set aside until ready to use.
  4. Thinly slice 4 garlic cloves and set aside until ready to fry. Mince 2 remaining garlic cloves. Set aside until ready to make blistered tomatoes.
For the Soufflés
  1. Melt 4 tablespoons butter in a medium saucepan. Whisk in the flour and cook over moderate heat until lightly golden, 1 to 2 minutes. Gradually whisk in the milk and simmer over low heat, whisking constantly, until the white sauce is thick and has lost its floury taste, about 4 minutes. Mixture will be thick and creamy. Stir in the goat cheese, Parmesan, chives, thyme, 2 tablespoons garlic paste and season generously with salt and pepper. Transfer the sauce to a large bowl and let cool slightly. Whisk in the egg yolks one at a time.
  2. In another bowl, beat the egg whites at medium speed until firm peaks form. Stir one-fourth of the egg whites into the white sauce to lighten it, then fold in the remaining whites until no streaks remain. Add about ½ teaspoon crumbled bacon to the bottom of each prepared ramekin. Pour the soufflé mixture into the ramekins, filling them almost to the top. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins. Bake for about 20-25 minutes, or until golden and firm. Remove the soufflés from the roasting pan using tongs
For the Sauce and Tomatoes
  1. Re-heat the pan with bacon grease to medium high. Fry the thinly sliced garlic until golden brown. Remove garlic to a small bowl to garnish soufflés leaving bacon grease in pan.
  2. Add 1 tablespoon olive oil to hot pan. Add tomatoes to hot pan and blister for 1-2 minutes, shaking pan to keep them moving. Add minced garlic and continue to cook for additional 1-2 minutes or until garlic is fragrant but not browned. Remove tomatoes to a bowl. Sprinkle with a pinch of salt
  3. Reduce heat to medium. Deglaze the pan with ¼ cup hot water. Add 1 tablespoon Dijon mustard and 1 tablespoon honey, 2 tablespoon remaining garlic puree, and whisk until incorporated. If using Bourbon…add 2 tablespoons and flame the liquor. When flame subsides, add 2 tablespoon butter and continue whisking until butter is melted. Pour in ½ cup heavy cream and whisk to combine. Add remaining crumbled bacon and cook for 2-3 minutes, and taste for salt. Add more if necessary. Turn off the heat and keep in the pan until ready to use. If sauce becomes too thick, add 1 tablespoon hot water
To Plate
  1. Run a thin sharp knife around the rims of the ramekins and gently remove soufflés, carefully transfer the soufflés to plates. Pour Garlic Mustard sauce over each soufflé and serve blistered tomatoes alongside the soufflés.
Garnish
  1. Top each soufflé with fried garlic chips and Mache or other mini greens. Serve immediately
Notes
  1. You will need six 1/2-cup ramekins and one large shallow roasting pan.
At Home with Rebecka http://athomewithrebecka.com/

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Mother’s Day Favorite Recipes: Oyster Stew, Homemade Oyster Crackers and Divinity

Mothers Day is the perfect opportunity for me to share some delicious food memories with you, by recreating three of my mother’s favorite dishes.

 

Oyster Stew, Homemade Oyster Crackers and Divinity. 

Mother's Day Oyster Stew

Mom, aka Anne, was a masterful home cook. She was always eager to try new and unusual foods, way before they were popular or trendy. Garden to table, her recipes were inventive and delicious. I still remember her fried squash blossoms with a fresh-cut garden salad, sweet hand-picked cherry tomatoes tossed with tender blue sorrel blossoms and spicy chives, all dressed in sweet vinaigrette.

The main dish served with this tasty garden salad was her sumptuous oyster stew. At first, I was a fearful to try the oysters, so I just ate the savory broth with a big helping of oyster crackers. A few years later, I finally master the eating of the slippery bivalve mollusks, floating around in the hot broth; they were delicious.

For dessert, mom made Divinity. I love all that pillowy sweetness and still make them for my family to enjoy. Surprisingly, they are a cinch to make. Generally classified as a candy, fudge and sometimes used in a candy roll, Divinity is similar to nougat, but lighter in texture; a cloud of soft sweetness with a pecan crunch. I guarantee this easy made candy will satisfy your biggest sweet tooth!

Retired from the kitchen, mom has left preparation of holiday and big family meals to me and my three brothers. This is a torch I’m happy to share with future generations.

 

Happy Mother’s Day! Enjoy these favorite Mother’s Day recipes:

 

Homemade Oyster Crackers

Oyster Crackers
Yields 12
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Prep Time
35 min
Cook Time
15 min
Total Time
50 min
Prep Time
35 min
Cook Time
15 min
Total Time
50 min
Ingredients
  1. 1 1/2 cups sifted flour
  2. 1/2 teaspoon sugar
  3. 1 teaspoon sea salt
  4. 1 1/2 tablespoons cold butter
  5. 1 teaspoon dry active yeast
  6. 1 tablespoons cold water
  7. 1/4 cup plus 3-4 tablespoons cold milk
Instructions
  1. Preheat oven 400 degrees F.
  2. Combine flour, sugar, salt and cold butter in the bowl of an electric stand mixer and pulse until well combined. Mixture will look like coarse sand
  3. In a small bowl combine 3 tablespoon milk and 1 tablespoon cold water. Add yeast and stir slightly with a wooden spoon. Rest mixture for 5 minutes.
  4. Add remaining 1/4 cup milk and the yeast mixture to the dry ingredients and blend until dough forms a ball. Allow the dough to rest 15 minutes at room temperature
  5. Roll dough out onto a well floured surface to 1/4 inch thickness, cut rounds using the large pastry tip or other small circular cutter
  6. Cover ungreased cookie sheet with parchment paper, place dough rounds 1/4 - 1/8 inch apart.
  7. Bake crackers for 10-15 minutes checking for doneness at 10 minutes. Gently shake the cookie sheet to flip crackers for even browning, sprinkle with additional sea salt to taste and continue cooking until lightly golden browned.
At Home with Rebecka http://athomewithrebecka.com/


Oyster Stew

Mom's Oyster Stew
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Ingredients
  1. 2-8 ounce cans premium oysters in water or 1-1/2 dozen fresh oysters
  2. 1/2 cup white onion chopped
  3. 1/2 cup celery chopped
  4. 3 cups half and half
  5. 1/4 cup water
  6. 1/4 cup sherry
  7. 1 teaspoon olive oil
  8. Butter
  9. 3 tablespoons fresh parsley chopped
  10. Salt and pepper to taste
Instructions
  1. In a medium heavy bottom sauce pan heat olive oil, add chopped onion and celery and cook until onions are translucent
  2. Add oysters and liqueur to saucepan and cook for 5 minutes
  3. Reduce heat slightly and add half and half, stir to combine
  4. Gently cook stew for 20 minutes
  5. Add salt and pepper to taste
  6. Ladle soup into bowls, drizzle a small amount of sherry over each bowl of stew and garnish with parsley, a dollop of butter
  7. Serve with oyster crackers
Notes
  1. Optional: add the oyster liquid, half and half and water to cooked onion and celery, reserve oysters and set aside until ready to use. Cook broth on medium heat to a soft boil. In small batches, purée the liquid and vegetables until smooth. Return liquid to stock pot, add oysters and heat to soft boil.
Adapted from Anne Stone
Adapted from Anne Stone
At Home with Rebecka http://athomewithrebecka.com/
 

Finally for dessert; my mother’s favorite…Divinity

Mother's Day Divinity Recipe

Divinity
Yields 1
Generally classified as a candy, fudge and sometimes used in a candy roll, Divinity is similar to nougat but lighter in texture; a cloud of soft sweetness with a pecan crunch. I guarantee this simply made candy will satisfy your biggest sweet tooth!
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Print
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 3 cups granulated sugar
  2. 1/2 cup light corn syrup
  3. 2/3 cup warm water
  4. 2 egg whites
  5. 1 teaspoon vanilla extract
  6. 1/8 teaspoon almond extract
  7. 1 cup chopped pecans or almonds
Instructions
  1. Line a large cookie sheet with parchment paper and spraying the paper with cooking spray
  2. Combine sugar, corn syrup and water in a large heavy bottom saucepan over medium heat. Cook stirring constantly, until sugar dissolves.
  3. Continue cooking without stirring until the mixture reaches 250 degrees on a candy thermometer, firm ball stage.
  4. While sugar mixture is cooking, beat egg whites in a stand mixer until stiff peaks form. Slowly pour about half of the sugar mixture into the egg whites constantly beating on low spread
  5. Place saucepan back on burner and continue cooking until it reaches 270 degrees, soft crack stage
  6. Stream remaining mixture into egg whites constantly beating on low spread until all the mixture is incorporated.
  7. Scrape sides of bowl and mix on medium for 1-2 minutes or until the mixture holds it's shape
  8. mix in vanilla and almond extracts and nuts until well combined
  9. Use 2 teaspoons, one to push the mixture from the other. Drop teaspoonful onto cookie sheet, let cool
  10. Divinity can be stored in an airtight container for up to 2 weeks
Notes
  1. Divinity is a bit tricky when attempted in damp condition. Save this recipe for a sunny dry day.
Adapted from Anne Stone
Adapted from Anne Stone
At Home with Rebecka http://athomewithrebecka.com/
Mom, thank you for teaching me how to eat and cook well and for all you’ve done for our family over the years! Love you♥Happy Mother’s Day!!
Please take a moment and stop by Roti n Rice for my recipes and guest post. Happy Mother’s Day to you and yours!!

 




Warm Preserved Lemon Curry Macaroni Salad with Turmeric

Macaroni Salad with preserved lemon, curry, and turmeric is a delightful way to eat preserved lemons. This simple macaroni salad is served warm to showcase the mildness of preserved lemon and the warm flavors of curry and turmeric.

Warm Preserved Lemon Macaroni Salad

The macaroni salad can be served as a delicious side or transformed into a hearty meal with the addition of grilled chicken.

Marinate chicken for one hour in 1/4 cup lemon juice, 1/4 teaspoon curry powder, 1/4 teaspoon turmeric and 1 teaspoon garlic salt. Grill marinated chicken until juices run clear. Slice and serve over warm macaroni salad. 

For my Preserved Meyer Lemon recipe, click this LINK or the photo.

Preserved Lemons

Warm Preserved Lemon Curry Macaroni Salad
Serves 6
A delightful way to eat preserved lemons; this simple macaroni salad is served warm to showcase the mildness of preserved lemon and the warm flavors of curry and turmeric
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Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Ingredients
  1. 2 cups elbow macaroni
  2. 4 cups water for cooking pasta
  3. 1/4 cup chopped preserved lemons
  4. 1 cup mayonnaise
  5. 1 cup sour cream
  6. 1 teaspoon Dijon mustard
  7. 1/2 cup diced celery
  8. 1/2 cup sweet onion
  9. 1 3 ounce jar marinated or plane chopped artichoke hearts
  10. 1 teaspoon curry powder
  11. 1/2 teaspoon dried turmeric
  12. salt and pepper to taste
Instructions
  1. Bring pasta to a boil and cook for 12 minutes or until fork tender. Using a colander, strain out water and return pasta to warm stock pot
  2. Dice vegetables and add to cooked pasta
  3. In a separate bowl combine, mayonnaise, sour cream and spices together, add mixture to pasta and stir to combine
  4. Salt and pepper to taste
  5. To garnish: serve with lemon wedges and a light dusting of dried turmeric
Notes
  1. Optional: add green or red peppers for color and crunch
At Home with Rebecka http://athomewithrebecka.com/
Warm Macaroni Preserved lemon

More pasta or macaroni salad recipes to try:

Fresh and Fruity Orzo Pasta

Garden Veggie Tuna Mac




Preserved Meyer Lemons Recipe with Exact Measurements

Preserved Meyer lemons are easy to make and delicious in many different food applications, from salads to soups. This recipe will explain how to make preserved Meyer lemons with exact measurements to assure the perfect preserved lemons!
Preserved Meyer Lemons

Preserved Meyer Lemon Recipe

Meyer lemon Cluster

Preserved lemons are a staple in Moroccan and sometime other African cuisines. They are preserved to use in tangines, soups and stews, to impart their mellow lemon flavor.

With an abundance of homegrown Meyer lemons, I set off during the holidays to preserve some for myself however, finding a recipe for preserved Meyer lemons with exact measurements proved to be difficult.

In my search, I found recipes that varied from 1 tablespoon sea salt per lemon, while others called for 1 teaspoon. One heirloom recipe was so vague, I was left wondering what the writer was thinking. The instruction said…just “toss in some salt!” I was frustrated with such a wide measurement variable, concerned the recipe would be either unsafe to consume, or so overly salted, it would be inedible. 

When trying to recreate a recipe for my readers food safety is paramount, especially where food preservation is concerned. I spent several weeks researching a variety of preserved lemon methods before trying my hand at the preserved Meyer lemons recipe. After some trial and error, I finally came up with exact measurements for preserving lemons in a safe way, and that also produce a tasty result. 

I made several batches using different varieties and measurements of sea salt(s) to test for flavor. I also made the addition of spices and hot chili’s to another batch that produced a delicious, spicy-tangy preserved lemon. The different varieties of sea salt didn’t make a difference in flavor however, the darker varieties altered the color of the fruit and juice.

The reward of preserving lemons is well worth the wait.

I’ve used my preserved Meyer lemons in a variety of delicious recipes over the past few months.

Warm Preserved Lemon Curry Macaroni Salad

Warm Macaroni Salad with Preserved lemon

 

Moroccan Chicken

Moroccan Chicken with Preserved Meyer Lemons and Kalamata Olives

How to Make Preserved Meyer Lemons
Preserved lemon recipe with exact measurements
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Ingredients
  1. 1 dozen Meyer lemons (or other variety)
  2. 12 tablespoons sea salt, divided
  3. 1/2 cup fresh squeezed or bottled lemon juice, if necessary
Instructions
  1. 1 quart canning jar(s) with rims and lids
  2. Wash lemons in cool water to remove dirt and impurities
  3. Sterilize jar in boiling water bath for 15 minutes before using.
  4. Slice both the stem and bottom end off lemons. Starting at one end, cut the lemons in half lengthwise, but stop about 1/2 an inch before you reach the bottom. Repeat the cut perpendicularly so you have cut each lemon lengthwise in a "X" formation, but not all the way through; they should still be attached at the bottom, about 1/2 an inch.
  5. If you are using several smaller jars, lemons can be fully quartered
  6. Gently open each lemon with fingers
  7. Spoon in 1/2 tablespoon (2 teaspoons) sea salt for each lemon
  8. Place three or four lemons in the jar and press with muddler to release juices. A wooden spoon can be used for this step
  9. Continue this process until all lemons are salted and juiced
  10. Be sure the fruit is totally covered with their juices. Add more fresh squeezed or bottled lemon juice if necessary
  11. Fill jar to the brim leaving about 1/4 inch head space and seal tightly
  12. Allow jar to rest at room temperature for 2 weeks before using
  13. Lemons will last for up to 1 year if kept in a cool place and can be stored in the refrigerated after resting at room temperature for 2 months.
To use
  1. Remove one or two lemons from the jar depending on what your recipe calls for.
  2. If the juice in the jar gets low, add enough bottled or fresh squeezed lemon juice to cover the fruit. Replace lid and return jar to resting place
  3. Rinse lemon in cool water and remove flesh. Some people use the flesh however, I don't care for the texture
  4. Once the peel is rinsed and flesh has been removed, slice or chop the the peel and use in salads, soups and stews. The peel can also be used in cocktails
Notes
  1. The flavor of preserved lemons enhances over time and can be embellished by adding spices and or hot peppers. I generally make one batch with just salt and another with a combinations of spices. Black peppercorns, whole clove, thai chili, coriander seeds etc.
At Home with Rebecka http://athomewithrebecka.com/
Spices Preserved Lemon

Step 1 in making preserved Meyer lemons

Step 2 in making preserved Meyer lemons

Step 3 in making preserved Meyer lemons

Preserved Meyer lemons and spices

I would love to hear about your experiences making preserved lemons. Please feel free to share!




Healthy Solutions Spice Blends Recipe Challenge 2016-Hawaiian Seared Albacore Poke

Healthy Solutions Spice Blends Recipe Challenge 2016-Hawaiian Seared Albacore Poke. My recipe and video entry for this years challenge. Check out the video to learn more about the product and recipe.

Hawaiian Seared Albacore Poke Salad
Serves 4
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
Ingredients
  1. 1 1/4 pounds Albacore tuna
  2. 1 package Healthy Choice Sesame Ginger Tuna Blend
  3. 1 teaspoon fresh grated garlic
  4. 1/4 cup minced green onion
  5. 1 teaspoon fresh grated ginger
  6. 1/4 cup chopped English cucumber
  7. 1/4 cup chopped celery
  8. 1 teaspoon low salt soy sauce
  9. 1/4 cup black sesame seeds
  10. 1 teaspoon white sesame seeds
  11. 1 bunch micro greens, any variety
  12. 2 teaspoon toasted sesame oil, divided
  13. 1/4 cup olive oil for frying
  14. 1 package wonton or dumpling wraps 1/4 cup English cucumber
Wasabi Cream
  1. 1/2 cups sour cream
  2. 1 tablespoon milk
  3. 1 teaspoon fresh lemon juice
  4. 4 tablespoons wasabi paste or powder
Garnish
  1. 2 sheets wakame seaweed
  2. 1/4 cup pickled sushi ginger
  3. 1/4 cup sweet sour peppers
Instructions
  1. Season Tuna with 1 teaspoon olive oil, and pepper
  2. In a medium bowl combine, garlic, green onion, ginger, celery, and cucumber. Too to combine
  3. In a small bowl, combine 1 tablespoon Healthy Solutions Sesame Ginger Tuna Spice Blend with 1 teaspoon toasted sesame oil. Set aside
  4. In another small bowl combine black sesame seeds with remaining packet Sesame Ginger Tuna Blend. Set aside
For the Wasabi Cream
  1. Whisk 1/2 cups sour cream, 1 tablespoon milk, 1 teaspoon fresh lemon juice, 4 tablespoons wasabi paste or powder
  2. Pour into squeeze bottle and set aside until ready to use
  3. In a large skillet, heat 1/4 cup olive oil, fry dumpling/wonton wraps until golden brown. drain on paper towel
  4. In another large skillet, heat 2 teaspoons sesame oil
  5. Sear seasoned tuna 20 seconds each side, remove pan from heat and rest tuna
  6. Preheat oven to broil.
  7. Coat one side of seared tuna with black sesame seed mixture
  8. Broil tuna for 20-30 seconds until top is browned
To Assemble
  1. Slice one tune steak into thin pieces, chop the other and toss chopped pieces in salad bowl.
  2. Place micro greens on crispy dumpling skins, and about 1/4 cup mixed seared sad over the greens. Add one slice of seared tuna to top of salad and garnish with wasabi cream and strips of wakame seaweed
At Home with Rebecka http://athomewithrebecka.com/
Seared Albacore Poke

Seared Albacore Poke




World Food Championships 2015 Part 3: Top Ten Bacon Recipes

World Food Championships 2015 Part 3: Top Ten Bacon recipes. The Super Bowl of Food Sport. My recipe for American Red Snapper Bacon Mushroom Hash and Bacon Parsnip Porridge ranked 4th in the WORLD.

World Food Championships 2015 - making all things bacon!

Getting in the “Zone” and making Bacon history at the 2015 World Food Championships in Kissimmee FL!

To enter the Super Bowl of Food Sport is not for the faint of heart; it requires serious skill in the kitchen and a deep desire to WIN! From start to finish, WFC is a marathon food sporting event, and like any athlete in training…conditioning starts months before stepping onto the field. Even with mad cooking skills there is no  guarantee for entry into such a prestigious cooking competition. In the effort to gain entry, competitors must qualifying with a winning recipe by earning a highly coveted Golden Ticket!

I had the honor of qualifying by winning not 1…but 2 Golden Tickets, in online competitions. The first winning qualifier was Penobscot McCrum #TaterTalent Recipe Contest. My Sweet & Savory Clam-Baked, Twice Baked Potato with Apricot Jezebel, got me a Golden Ticket and qualified me for the Seafood Category.

However, as First Runner-Up, fees and expenses are not paid by the sponsor. That honor goes to the First Place Winner, which happened to be my friend and food competitor, Adam Feinberg, owner of Feintasting Foods!

At Home with Rebecka #WFC2015

Rebecka Evans & Adam Feinberg WFC 2015 Celebrating my BACON Top Ten Win!!  I love that like-minded people from around the World can come together, and be a part of a competition where your competitors are also your friends and biggest cheerleaders! Some people get a little cranky when it comes to winning but for the most part, foodie friends are friends for life! 

Penobscot McCrum

Photo by Penobscot McCrum

My second Golden Ticket and cash prize of $200.00 for WFC entry fees, came from Just A Pinch® online community. Janet Tharp and her Kitchen Crew picked my Dutch Apple Baby with Blackberry Hoisin Bacon recipe, as a Blue Ribbon winner to represent their company in the Bacon Category. I presented the winning recipe at WFC 2015 as my Signature dish and received 91.75%, placing me in Bacon Top Ten Round. 

Dutch Apple Baby with Blackberry Hoisin Bacon

Once the Food Competitor has received a Golden Ticket, endorsements, sponsorship and support from brands are in order. I was so proud to be sponsored by Hammer Stahl Cutlery with a set of glorious chefs knives, backpack, and knife case. The Boning Knife was my saving grace when it came to deboning the beautiful American Red Snapper, for my Top Ten Round, Infused Bacon Recipe. The exceptional quality and workmanship of the blade was like cutting with a laser beam; sliding through the fishes flesh like butter.  

Hammer Stahl Sponsor Swag Bag

Hammer Stahl Sponsor Swag

The next step for me was to find a “Team” of qualified sous chefs to support me in Kenmore Kitchen Arena. God had a plan!! As a first timer to WFC, I had no idea who, how, what, where and when. I did, however, have an online support group of friends in the food competitor community.  Kim Banick, food competitor an award-winning home cook, owner of The Prize of Cooking, and seasoned World Food Champion, offered to be my sous chef for the opening round. She reached out to me without knowing anything about me except through social media groups.  God knew I needed help competing in such a prestigious event for the very first time. Kim shared her wisdom as a competitive cook as well as, her sweet spirit and gracious attitude. She also, brought with her a team of sous, Mark Banick and Kasey Brown. We cooked together, we prayed together, and we took TOP TEN in the Bacon Category!

Kim and her team were also competitors at #WFC2015 in the Chili Category and scheduled to compete the next day during my Top Ten Round….I had to find another sous, and fast! Enter my little dynamite, Kc Quaretti, owner of Chat ‘n Dish and food competitor in the Dessert Category the day before. KC graciously accepted my plea for help and became my sous for Top Ten Bacon Round. Kasey Brown from the Banick team also showed up to help while the Chili-Heads were in a holding pattern. 

With help from my friends and family, #WFC2015 Game Day found me and my team, belly deep in fish scales and up to our eyeballs in the most delicious BACON in the World, Wright Brand Bacon.  My two sous, KC and Kasey lifted me up both physically and spiritually as we churned out one of the the best tasting recipes I’ve ever created; I couldn’t have asked for a better team or winning result.  For a first time competitor, 4th place in the World is pretty darn respectable! 

Below you’ll find a video produced by Wright Brand Bacon featuring a few of my bacon competitors and me, the list of Top Ten WFC 2015 Official Scores, and my winning recipe for American Red Snapper Bacon Mushroom Hash and Parsnip Porridge.

Top Ten winners, in all the categories are pre-qualified to compete at the World Food Championships 2016. I’ll be returning as a veteran “Food Sport” athlete to compete in the Bacon category and ready to take home a 1ST place win in the next Super Bowl of food sport…. World Food Championships 2016!

World Food Championships 2015 Bacon TOP TEN

KC Quaretti and Rebecka Evans Top Ten Round WFC Bacon 2015

American Red Snapper Bacon Mushroom Hash and Bacon Parsnip Porridge
Serves 4
Perfectly cooked American Red Snapper, accompanied by a crisp mushroom hash, in a creamy bacon parsnip porridge; makes for the perfect bite of comfort food. The woody favors of the crispy sautéed mushrooms are the perfect crunch paired with the creamy parsnip bacon broth. American Red Snapper is cooked to perfection with just a hint of salt and served with a thyme and lemon compound butter. My recipe placed me 4th in the Top Ten of World Food Championships 2015 Bacon Category.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 1 3 pound whole American Red Snapper
  2. 1 pound Applewood Smoked Wright Brand Bacon, divided
  3. 2 large 1 large russet potato, skins on (about 2 cups) peeled and diced Optional: Penobscot Potato Skins
  4. 4-5 parsnips, (about 1/12 cups) peeled and diced
  5. 1 ear fresh corn
  6. 1 cup canned creamed corn
  7. 2/3 cups chopped leeks, white part only
  8. 5 clove garlic, minced, divided
  9. 1 cup Challenge European butter, divided
  10. 2 cups chicken stock, plus 1/2 cup more if necessary for consistency
  11. 1/2 cup heavy cream
  12. 3 cups mixed mushrooms (Enoki, Shiitake, Beech) cleaned and rough chopped
  13. 1/2 medium onion diced
  14. 3 tablespoons olive oil, divided, and more if needed,
  15. 2 cups vegetable oil for frying,
  16. Juice from 1/2 lemon
  17. 3 tablespoon fresh thyme, divided
  18. 1 tablespoon fancy pimientos, chopped
  19. 6 each, whole okra, sliced
  20. 1/2 cup corn meal
  21. salt and pepper to taste
For the American Red Snapper
  1. Scale and clean whole red snapper, leaving skin on. Optional: remove skin
  2. Cut into 4-3 once portions, dry fish with paper towel. Season with salt and pepper
For the American Red Snapper
  1. To make compound butter, combine 1 1/2 sticks room temperature butter, juice from 1/2 lemon, 2 tablespoon fresh or dried thyme. Refrigerate until ready to use
  2. In a medium sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter
  3. Place seasoned American Red Snapper skin side down in hot pan and cook on first side for 3 minutes, gently flip fish and cook until done. Remove fish from pan and rest until ready to plate
For the Bacon Corn Porridge
  1. Cook 1/2 pound diced Wright Brand Bacon in a saucepan over medium heat until crisp, remove bacon and set aside (reserve out 1/4 cup cooked bacon crumbles for garnish)
  2. Pour off bacon fat
  3. Cut fresh corn from cob
  4. In the same pan, dry roast fresh corn, remove from pan and set aside
  5. Add 1 tablespoon butter
  6. Chop leeks using white parts only, sauté leeks, and garlic until translucent
  7. Add chicken stock and deglaze pan
  8. Add diced Penobscot potatoes, and diced parsnips
  9. Cook until potatoes and parsnips are fork tender
  10. Using an immersion blender, blend potato and parsnip until smooth
  11. Add creamed corn and fresh roasted corn, add additional stock if mixture is too thick (should be the consistency of clam chowder) bring to a boil, cook for 2-3 mounts
  12. Reduce heat, and simmer over medium heat until ready to serve, about 30 minutes
  13. About 5 minutes prior to serving stir in, 1/2 cup heavy cream, cook another 2-3 minutes
For the Bacon Mushroom Potato Hash
  1. Using two sauce pans, prepare mushrooms and potatoes separately, you will combine later.
  2. Rough chop mushrooms
Mushrooms
  1. In a medium statue pan, melt 1 tablespoon olive oil and 1 tablespoon butter over medium high heat
  2. Add mushrooms and sauté until juices release
  3. season with salt and pepper, taste
  4. Continue cooking until mushroom are caramelized, add more oil as necessary, cut the heat and set aside until ready to combine
Potatoes
  1. In separate sauce pan, cook remaining 1/2 pound bacon until crisp, remove bacon and set aside, remove excess bacon fat.
  2. Add 1 tablespoon olive oil and 1 tablespoon butter to pan
  3. Cook diced onion, and potatoes for 15 minutes or until crispy and caramelized, season with salt and pepper. Taste for seasoning.
  4. Add 2 tablespoons chopped thyme and stir to combine.
  5. Combine cooked mushrooms with cooked potatoes and cook over medium heat until all ingredients are hot. Cut heat to low
  6. Okra: In a small bowl, combine corn meal, 1/4 teaspoon salt, 1/4 teaspoon pepper. Slice Orka in half, lengthwise, dredge in corn meal mix. Add 1 vegetable cup oil to pan and sauté over medium heat until crisp. Light salt and use for garnish
To Plate
  1. Divide hash into half of each bowl/plate
  2. Pour porridge in the other half of bowl/plate. Some of the porridge will run into the hash, this is ok
  3. Place a piece of cooked American red Snapper over the plated ingredients.
  4. Place a teaspoon of compound butter on top of each fish filet, right before serving
  5. Garnish with chopped bacon crumbles, fresh chopped thyme, lemon zest and slices of lemon and chopped pimientos
At Home with Rebecka http://athomewithrebecka.com/
 

American Red Snapper

2015 Bacon World Food Championships American red Snapper with Wild Mushroom Hash and Parsnip Bacon Porridge. Winner 4th in the World  

World Food Championships 2015 – OFFICIAL TOP 10 SCORES
BACON WORLD CHAMPIONSHIP

 

  BACON

WORLD CHAMPIONSHIP 2015

 Official Scores                                                           
             
Place Competitor Signature Dish Structured Build Round 1 Top 10 Final Score

1

Mirbeau (Coe, Stephen)

96.625

95

95.8125

93.875

94.65

2

Cuisine with Colleen (Curley, Colleen)

94.625

85.5

90.0625

86.5

87.925

3

Sugarfire Smokehouse (Johnson, Mike)

89.5

90.375

89.9375

86.5

87.875

4

At Home with Rebecka (Evans, Rebecka)

91.75

84.5

88.125

86.75

87.3

5

Katherine Foster (Foster, Katherine)

90.75

90.625

90.6875

81.75

85.325

6

Apple Valley BBQ (White, Justin)

92.875

90.125

91.5

80.375

84.825

7

Q Borough Culinarians (Ashby, Adrian)

93

91.75

92.375

78.5

84.05

8

Farleys (Trumpold, Elizabeth )

92.875

81.5

87.1875

81.75

83.925

9

Blazin’ Blues BBQ (Richard, Dan)

90.125

91.25

90.6875

78.5

83.375

10

Two Smokin Guys,NY (Galuski, Dave)

85.875

89

87.4375

77.375

81.4