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




American Fusion Patty Melt with Mushroom and Bacon Gravy

American Fusion Patty Melt

My American Fusion Patty Melt with Mushroom-Bacon Gravy was inspired by one of my favorite recipes EVER, Low Country Bacon Gravy. My parents taught this girl how to love her gravy and I’ve been cooking the recipe ever since. Brown, giblet, milk, mushroom, and onion gravies have all found a home in both my heart and hearth.

The quintessential American food has graced many plates in my lifetime, so I had a hunch that the savory milk gravy would pair beautifully with my True Aussie Beef and Lamb and blended mushroom patty melt. My hunch paid off with a First Place Win at the 2018 Annual Mushroom Festival Amateur Cook-Off held in Kennet Square, Pennsylvania on September 8, 2018.

Lamb and Beef Patty Melt

The Mushroom Festival 2018 WINNING RECIPE: Grass fed True Aussie Beef and Lamb Burger, blended with portabella and white button mushroom, topped off with Low Country Mushroom Bacon Gravy

About The Cook-Off:

The 2018 theme is: Mushrooms Blended with Grassfed Beef or Lamb

Blended mushroom recipes require ground mushrooms to be mixed with a protein. As a trendy meat extender, the mushrooms create a unique, flavorful combination for burgers, meatballs, tacos, stuffing, or even a Bolognese sauce. The 2018 Mushroom Festival Amateur Cook-Off will focus on blending mushrooms with grassfed beef or lamb. At the Cook-off all recipes will be made with the Australian grassfed beef or lamb of our partner True Aussie Beef and Lamb.

About The Competitors & Awards:

This year’s Mushroom Festival Amateur Cook-off theme was Mushrooms Blended with Grassfed Beef and Lamb. The entries that came in were amazing and ranged the gamut from hummus and burgers to potstickers and chili. Cuisines ranged from Chinese, Mexican, Mediterranean, and American. Each recipe was tested and rated by a panel of local food enthusiasts and the following six finalists were chosen:

  1. Rebecka Evans (Me) of Pearland, TX– American Fusion Patty Melt with Low Country Mushroom-Bacon Gravy
  2. Jill Gilber of Philadelphia, PA– Exotic Spiced Beef & Silky Buttered Mushrooms over Hummus
  3. Devon Delaney of Westport, CT – Ginger Snapped Lamb and Mushroom Lettuce Cups with Lemon Mint Yogurt Sauce & Buttered Pistachios
  4. Janine Washle, of Eastview, KY – Hunter’s Style Beef and Wild Mushrooms over Creamy Parmesan Grits
  5. Lynne Laino, of Downingtown, PA – Kennett Square Gyros with Tzatziki and Crispy Shiitakes
  6. Daniel Richeal of Kennett Square, PA – Mushroom Risotto with Savory Mushroom and Lamb Meatballs

Each of the finalists will take home from the Cook-off at least a $100 Cash Prize, a $250 Gift Card and Party Pack from True Aussie Beef and Lamb and a Kitchen Aid 3.5-Cup One-Touch 2-Speed Chopper with Extra Bowl.

The first place winner will receive $1500 cash prize and a Golden Ticket to the World Food Championships to compete in the Burger Category ($1500 value). Second place receives a $300 cash prize and third place receives a $200 cash prize.  There will be a special $250 cash prize for Best Use of Butter with Mushrooms. 

The Official Rules:

  • Charged with the task of blending mushrooms and the choice to use either True Aussie Beef or Lamb, I decided to blend my mushrooms with both proteins. The 80/20 mixture of ground beef and lamb was the perfect bite of deliciousness set against the caramelized onions, domestic Swiss cheese, and mushroom-bacon gravy. I added my favorite bread, marbled rye to make a marriage of flavors that create this blended American Fusion patty melt.
  • Contestants were also asked to use Challenge Butter in their recipes to be judged in a special ancillary contest for a chance to win $250 cash prize for Best Use of Butter with Mushrooms. Jill Gilber (one of my dearest friends and fellow food competitors) won the contest with her Exotic Spiced Beef & Silky Buttered Mushrooms over Hummus. 
  • Finally, the contestants were asked to submit a photo of their recipe for a chance to win and additional $250.00. The photos pictured on my blog were chosen by a panel of judges as the winner. Doubly blessed, I won the First Place Prize of $1500.00 and then another $250.00 for my recipe photos. The cash prize is such a treat but the experience is priceless! 

Fun Facts About Cream Gravy:

  • People throughout this great nation have long made gravy with whatever is stuck to the bottom of the skillet, but Texas deserves a special citation for their love of cream gravy. It’s a simple, perfect meld of leftover fat, flour, milk or cream and—crucially—plenty of black pepper, stirred together over heat until it’s sufficiently thick. Spooned lavishly over a chicken-fried steak, it’s something akin to heaven in liquid form.
  • Texans can’t take all the credit for milk gravy, Low Country Bacon Gravy, and other milk based gravy are the cuisine of the Southern United States developed in the traditionally defined American South; influenced by African, English, Scottish, Irish, French, Spanish, and Native American cuisines. Tidewater, Appalachian, Creole, Lowcountry, and Floribbean are examples of types of Southern cuisine. In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine. wikipedia.com 

Beef and Lamb Patty Melt Recipe

American Fusion Patty Melt

American Fusion Patty Melt with Mushroom-Bacon Gravy

  • Servings: make 4 burgers
  • Difficulty: easy
  • Print

INGREDIENTS:

15 ounces’ True Aussie Ground beef

3 ounces True Aussie Ground Lamb

2 pounds Mixed Mushrooms (baby portabella, white button) divided

1 1/2 cups Heavy cream

22 slices Bacon, (about 24 ounces) 16 slices cooked whole, 6 cooked and chopped, all bacon fat reserved

2 1/2 teaspoons flour

2 sticks Challenge butter, 1 cup

Marbled Jewish Rye Bread

16 slices Swiss cheese

1 large Sweet Onions

1 bunch green onions, chopped

1 tablespoon fresh chopped rosemary

water to thin gravy if necessary

Fresh cracked black pepper to taste

Long rosemary sprigs for garnish

Mixed mushroom for garnish

Instructions:

  • Chop and cook remaining 6 slices of bacon. Leave 1 tablespoon bacon drippings in pan, reserve the rest. Drain on a paper towel and set aside. Reserve remaining bacon fat.
  • Slice large sweet onions thinly, sauté in 1 tablespoon bacon drippings and 1 tablespoon Challenge Butter until caramelized. About 15 minutes. Season with salt and pepper. Set aside
  • Chop 1 bunch large green onions (both green and white parts) makes about 2 cups. Set aside

Sliced Mushroom Blend:

  • Slice 2 ½-pounds mushrooms thinly. Heat a large sauce pan over medium high heat. Add 2 tablespoon bacon drippings and 2 tablespoon Challenge Butter, 1 cup of green onions, 2 teaspoons fresh chopped rosemary, and sliced mushrooms. Cook until crisp and caramelized, (About 5 minutes)
  • Season with a pinch salt and pepper. Set aside to cool.
  • Once mushroom are slightly cooled chop mushrooms in the Kitchen Aid 3.5 Cup One-Touch 2 speed chopper. Set aside half the mixture for blended burgers and half for the for mushroom gravy.

Blended Burger:

  • In a large bowl combine 15 ounces True Aussie Ground Beef, 3 ounces True Aussie Ground Lamb, 1 cup chopped green onion, 2 cups cooled, chopped mushroom blend.
  • Divide blended burger mixture equally into 4 balls. Place the balls on a parchment line baking sheet and shape into 4, 1/4-inch rectangle patties.
  • In a large sauté or grill pan, melt 1 tablespoon Challenge Butter and cook burgers for 3-4 minutes per side or until just cooked through. Transfer to a plate. Reserve drippings

Mushroom Gravy:

  • Add 1 tablespoon bacon drippings, 2 tablespoon Challenge Butter to a large sauce pan. Heat over medium high. Once bacon drippings and butter are melted add 2 ½ teaspoons flour. Cook for 1-2 minutes stirring constantly.
  • Whisk in 1 cups heavy cream. Continue whisking until all the flour mix is incorporated and there are no lumps. Add remaining ½ cup cream and blend well.
  • Reduce heat to low. Add 1 tablespoon Challenge Butter, remaining Mushroom Blend, reserved burger drippings, and chopped bacon. Stir to combine. Season with 1 teaspoon salt and fresh cracked pepper. Keep warm

Making the Patty Melt:

  • Butter 8 slices Marbled Jewish Rye bread with Challenge butter. Using a large sauté or grill pan turn heat to medium and place 4 slices bread, butter side down in the pan
  • Add 2 slices Swiss cheese to each piece of bread, lay two slices bacon on top of 2 of 2 cheese breads and a cooked burger patty on top of 2 of the pieces of bread.
  • Top both burgers with caramelized onions, 2 more slices bacon for each burger, and top with 1-2 tablespoon mushroom gravy.
  • Cover the burger with second slice of bread and cook for 2-3 minutes. Carefully, flip patty melt over and continue cooking until cheese is melted, about 3 more minutes or until heated through.
  • Skewer burgers with rosemary sprigs and serve with additional mushroom-bacon gravy. ENJOY

Special Thanks:

Jennifer Daskevich, Owner @tikihutbrands.com Event MC, Culinary Brand Ambassador, True Aussie Beef and Lamb

Jennifer Basciani, Mushroom Festival Amateur Cook-Off and Culinary Event Coordinator 

John D’Amico J.D. Mushrooms, Inc Senior VP

Challenge Butter

Kitchen Aid Brands

Sources: 

The Mushroom Festival – The Mushroom Festival

Fun Fact About Gravy- My Recipes .com

Lowcountry – Wikipedia 

 

 




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.

 

 

 




Fried Chicken Livers with Sriracha Aioli

Fried Chicken Livers with Sriracha Aioli

Fried Chicken Livers

While cold weather grips most of our Nation this week and temps in Houston dip below freezing I can’t help but crave some of my Southern-fried favorite recipes. Chicken liver is easier to come by here in the Houston metro area so today I’m getting my TEXAS on and reposting my recipe for Fried Chicken Livers from the blog 2013.  My family isn’t impressed by liver of any kind so I might be eating these beauties all by myself. 

Do you love chicken livers as much as I do? If so, let me know in the comment section below. 

My taste buds did a double take this month, when I read the September 2013 edition of Food and Wine Magazine; a common occurrence for me when flipping through the deftly published pages. Truly, one of my favorite periodicals.

James Holmes, Chicken Fried-Chicken Livers just about jumped off the page. Like Pavlov’s dogs, I was in full tilt salivation mode, and couldn’t wait to try the recipe.  James is the chef at Lucy’s Fried Chicken in Austin TX, where the fried dishes are down home, country-style, comfort foods. I know where I’m eating the next time I’m passing through Austin!

Creamy and pungent, coated with a crisp batter and served up piping hot; the taste of fried chicken livers take me back to moms kitchen and my childhood. Mom also made pan-fried calves liver with sautéed onions, a dish I grew to love.  

Several years ago, my grocery deli sold fried chicken livers perfect for me to nibble while I shopped for groceries. Sadly, fried chicken livers are a relic of the past and rarely seen on the menu at local restaurants. This week I searched my local market to find, no chicken livers! You would think that markets stocking tripe and cows tongue would also have a choice of chicken liver? Sadly, I only found cows liver. I finally found a few small containers, in the frozen meat department at Whole Foods market; freshly frozen, they were nicely cleaned and plump.

The French have eaten liver, Pâté made from duck, calves, and pig livers for centuries. It’s delicious, and healthful if cooked properly. One of my favorite liver dishes, Pâté de foie gras

Pâté de foie gras is considered an ultimate culinary delight, the king of pâtés. Along with its pedigree comes a hefty price tag. Foie gras is French for “fat liver,” and this pâté is made from the livers of specially fattened geese or duck. There’s nothing better than a crisp loaf of french bread, a plate of Pâté , and a bottle of wine.

Some health benefits: The vitamin A found in liver is beneficial to you in a number of ways. It contributes to healthy fertility and proper embryo development. It also helps children to avoid developing asthma, prevents kidney stones, regulates blood sugar and fats. Additionally, the vitamin A found in liver can protect you from some environmental toxins and helps to promote proper development during puberty, according to SteadyHealth.com. The vitamin A and arachidonic acid in liver can improve the health and appearance of your hair and skin. Arachidonic acid also contributes to hydration, intestinal health and growth.

Read more: LiveStrong

Old Fashion Fried Chicken Livers

Old Fashion Fried Chicken Livers SO DELICIOUS

I have adapted James Holmes recipe, omitting the ground cumin from the seasoned flour mixture, substituting my fresh Sriracha Aioli instead of James adobo seasoned mayo; and pared the rich and creamy livers with my Spicy Cauliflower Pickles.  The perfect trio of flavors!

Fried Chicken Livers
Yields 2
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Prep Time
15 min
Cook Time
5 min
Prep Time
15 min
Cook Time
5 min
Ingredients
  1. 3 1/2 cups buttermilk
  2. 1/3 cup Louisiana-style hot sauce, such as Crystal
  3. 1 1/2 tablespoons soy sauce
  4. 1 pound chicken livers, trimmed
  5. 3 cups all-purpose flour
  6. 3 large eggs
  7. 2 teaspoons ground black pepper
  8. 1 teaspoon garlic salt
  9. Vegetable or peanut oil, for frying
  10. salt
Instructions
  1. In a large bowl, whisk 2 cups of the buttermilk with the hot sauce and soy sauce. Add the trimmed chicken livers and turn to coat. Cover and refrigerate overnight.
  2. Make aioli sauce; refrigerate.
  3. Set a rack over a baking sheet. Spread 1 1/2 cups of the flour in a shallow bowl. In another shallow bowl, beat the eggs with the remaining 1 1/2 cups of buttermilk. In a third shallow bowl, mix the remaining 1 1/2 cups of flour, the cayenne, black pepper, and garlic salt.
  4. Remove the livers from the buttermilk, then dredge them in the plain flour. Dip the livers in the egg mixture, then dredge in the seasoned flour. Transfer to the rack.
  5. In a large saucepan, heat 2 inches of oil to 350°. Set another rack over a rimmed baking sheet. Add half of the livers to the hot oil and fry over moderately high heat, turning once, until barely pink inside, 3 to 5 minutes. Transfer to the clean rack and season lightly with salt. Repeat with the remaining livers. Serve hot, with Spicy Sriracha Aioli
Notes
  1. Livers are tough little buggers to fry; they can, and will explode! I suggest using a fry daddy or a very deep saucepan to keep the mess to a minimum, and you safe from oil spatters.
Adapted from James Holms, Food and Wine Magazine
At Home with Rebecka http://athomewithrebecka.com/
 

How to Trim Chicken Livers

Trim Livers

Step #1 dust with plain flour

Step #1 dust with plain flour

Step #2 egg wash

Step #2 egg wash

Step #3 dust with seasoned flour mix

Step #3 dust with seasoned flour mix

Fried chicken Livers

Sriracha Aioli

Sriracha Aioli
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. Ingredients
  2. 1 cup Extra Virgin Olive Oil
  3. 1/2 cup Grapeseed or sunflower oil
  4. 2 eggs
  5. 3 fresh garlic cloves
  6. 1 tablespoon fresh lemon juice
  7. 1 tablespoon Dijon Mustard
  8. 1 tablespoon Sriracha sauce
  9. salt and pepper to taste
Instructions
  1. In a tall mixing cup, using a blender or hand held emulsifier, combine eggs, garlic, lemon juice, blend until combined
  2. slowly drizzle oil into egg mixture until all oil is used and mixture is thick and creamy
  3. add sriracha and blend until just combined
  4. season with salt and pepper
Notes
  1. Recipe can be made a day ahead, stored in an airtight container, and refrigerated
At Home with Rebecka http://athomewithrebecka.com/

 




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

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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




Egg Foo Yung Recipe

Egg Foo Yung is a classic and somewhat retro Chinese comfort food dish. This easy Asian recipe can be enjoyed for breakfast, lunch, or dinner. 

Egg Foo Yung is a classic and somewhat retro Chinese comfort food dish. This easy Asian recipe can be enjoyed for breakfast, lunch, or dinner.  

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

If you’re wondering why the dish doesn’t look like the traditional Chinese style pancakes, I’m still 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 potstickers or egg rolls would be delicious served with this meal. 

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.

I hope you enjoy this Egg Foo Yung recipe.

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

 

If you make this Egg Foo Yung recipe, come over to my Facebook page. I’d love to hear what you think of the recipe!

 

 




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!

 

 




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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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!!

 




Eight to Compete for Garlic Crown in 2016 Great Garlic Cook-Off

Garlic & Goat Cheese Bacon Soufflé with Creamy Garlic Mustard Sauce and Blistered Garlic Grape Tomatoes

My entry for the Great Gilroy Garlic Cook-off 2016

Eight to Compete for Garlic Crown in 2016 Great Garlic Cook-Off
05 Jul 2016 by Katherine Filice

 It’s official: Gilroy Great Garlic Cook-off Press Release

Eight amateur chefs from across the United States have been selected to compete in the 2016 Great Garlic Cook-Off, one of the country’s most popular amateur cooking contests. The eight finalists were selected from a field of more than 200 entries and will prepare their own original recipes at the Gilroy Garlic Festival in Gilroy, California on Saturday, July 30, 2016.

Only two contestants this year hail from the Golden State. Rebecka Evans will make the trip from nearby Danville to prepare her “Garlic Goat Cheese Bacon Soufflé with Creamy Garlic Mustard Sauce,” while Mary Edwards from Long Beach will represent southern California with her entry of “Lamb Tenderloin with Sweet Pea Risotto and Garlic Demi-Glace.”

Seafood will be featured in two of the contest dishes. Betty Hass from Sanibel, Florida will prepare “Wasabi-Glazed Garlic Stuffed Shrimp with Sweet Garlic Rice Crisps,” while Kelly Velasco from American Fork, Utah will cook up “Garlic Risotto Stuffed Mussels with Garlic Herb Toast.”

Beef-lovers will not be disappointed. Andre Alban from Coconut Creek, Florida plans to prepare “Black Butter Skirt Steaks with Herb Garlic Mushrooms and Potatoes.” Greg Fontenot hails from The Woodlands, Texas, and will be representing the Lone Star State with his “Beef Short Ribs in Garlic Balsamic Cherry Sauce.”

Veronica Callaghan from Gastonbury, Connecticut will serve up “Roasted Garlic Pizza with Spicy Rosemary Caramelized Onions, Figs & Bacon.” And Gloria Bradley from Naperville, Illinois will present the lone vegetarian entry: “Veggie Eggplant Mushroom Stacks, Green Chili Garlic Adobo & Peppadew Vinaigrette.”

Each recipe must contain at least six cloves of garlic. Contestants will prepare their dishes in front of Festival guests on the Garlic Cook-Off Stage and present them to a panel of five judges, including professional chefs, food experts, and local celebrities. The dishes will be judged on flavor, texture, creativity, appearance, and use of garlic. The winner receives $5,000 and a garlic crown. A prize of $2,500 will be awarded for second place, $1,000 for third place, and $100 for each of the remaining five finalists.

The 2016 Gilroy Garlic Festival, presented by Raley’s, Bel Air and Nob Hill Foods, will run from 10:00 am to 7:00 pm on Friday, Saturday, and Sunday, July 29-31, at Christmas Hill Park in Gilroy, California. Admission is $20 for adults and $15 for seniors 60+ and children ages 6-12. Children under age 6 are admitted free. Parking is $10 per vehicle and includes shuttle buses to and from the Festival entrance. Gates close at 6:00 pm.

Tickets are available online at gilroygarlicfestival.com and at participating Raley’s, Bel Air, and Nob Hill Foods stores.

Gilroy Garlic Media




Polish Zapiekanka – Saucy Mama’s 2016 Recipe Contest: RECIPE #1

Polish Zapiekanka is an open-face sandwich with sautéed white mushrooms and cheese, toasted until the cheese melts. Served hot with ketchup, it is a popular street food in Poland. 

Polish Zapiekanka-Saucy Mama’s 2016 Recipe Contest: RECIPE #1

Polish Zapiekanka Recipe

Saucy Mama 2016

The Submission Window is now OPEN for the Saucy Mama’s 2016 Recipe Contest. Hosted by Barhyte foods a PREFERRED QUALIFYING EVENT for the World Food Championships.

Pendleton, Ore. (March 3, 2016)- Barhyte Specialty Foods is excited to announce the creation of “Team Saucy Mama”, which will be competing at the 2016 World Food Championships (WFC) in November in Orange Beach, Alabama. The team is made up of some of the most extraordinary home cooks in the US, and each one is striving to compete in the Final Table at WFC, where one person is crowned World Food Champion and receives a $100,000 grand prize.

Saucy Mama has offered three competitor spots on the team. Two of these spots are already claimed, as last year’s WFC Saucy Mama competitors earned their way to the Top 10 round and were prequalified to compete again this year.

Only one spot remains on Team Saucy Mama with 25 of the Sauciest home-cooks are vying for coveted LAST SPOT! 

Thank you TEAM SAUCY MAMA for choosing me as one of the 25 to compete for the LAST SPOT!!!

So what does the Saucy Mama Recipe Contest champion win?

  • A World Food Championship Golden Ticket: WFC registration and entry fees paid for 2016 WFC
  • $1000 Travel Stipend: for WFC expenses (Nov. 8-15)
  • $200 Spending Cash: to have FUN in Orange Beach Alabama

Most importantly…a First Place win with Team Saucy Mama offers home-cooks like myself, the ability to vie for cash prize(s) to offset the cost associated with Food Sport. Thank goodness for Sponsors that offer WFC Preferred Qualifier Contests!!

In addition to competing for a place on Team Saucy MamaTeam Just A Pinch has invited me to return to represent them at the 2016 Bacon World Food Championships, in Orange Beach, AL.  They have offered to pay my entry fees as a result of my 4th place win in last years competition ($300.00). Thank you Just A Pinch!! Since I’m competing in the Bacon Category again this November, you’ll notice a BACON recipe theme throughout all of my WFC Contest recipe submissions. 

Polish Zapiekanka Recipe

My first recipe submission for the coveted LAST SPOT on Team Saucy Mama…

Polish Zapiekanka. Category: bacon

A zapiekanka (Polish pronunciation: [zapʲɛˈkaŋka]; plural: zapiekanki, pronounced [zapʲɛˈkaŋkʲi]) is an open-face sandwich made of half of a baguette or other long roll of bread, topped with sautéed white mushrooms, cheese and sometimes other ingredients, and toasted until the cheese melts. Served hot with ketchup, it is a popular street food in Poland. With its origin dating back to the 1970s, the zapiekanka is associated with the austere times of Poland’s Communist regime, but it has enjoyed renewed demand in the 21st century, which has also brought a wider range of varieties. SOURCE: From Wikipedia, the free encyclopedia

This SUPER-SAUCY sandwich showcases two delicious Saucy Mama products and a heap of crispy smoked BACON!  My family loved testing this meal and it’s become a regular on our weekly family menu. The versatility of the dish is what makes it so appealing for family dinners, and parties. Zapiekanka is like pizza in that, the toppings can be adjusted to fit your mood. All veggie Zapiekanka, or all meat style…it’s entirely up to you. 

The Spicy Ketchup made with Saucy Mama’s ALL NATURAL Cracked Pepper Marinade  is fiery and sweet; the cracked black pepper mixed with sweet ketchup and mayonnaise makes the sandwich sing in your mouth! The mushrooms get the “Saucy Mama treatment” too, with a big helping of the Champagne Honey Mustard (my new favorite SM mustard to date).

This delicious and historical Polish street food sandwich, is elevated to restaurant quality meal with the addition of Saucy Mama’s All Natural Mustard’s and Marinades!!

Polish Zapiekanka

Polish Zapiekanka Mushroom Toast
Serves 4
Polish Street Food served the Saucy Mama way!!
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. ½ pound bacon, cooked and crumbled
  2. 2 small French baguettes, cut in half lengthwise
  3. 4-6 cups baby Portobello mushrooms, sliced (substitute with any mushroom)
  4. 1 medium shallot, coarsely chopped (1/2 cup)
  5. 1 teaspoon sea salt
  6. 1/2 teaspoon black pepper
  7. 1 tablespoon fresh thyme, chopped
  8. 1 tablespoon fresh sage, chopped
  9. 1/2 tablespoon fresh rosemary, chopped
  10. 1/4 teaspoon red pepper flakes
  11. 1/4 teaspoon chili powder (optional)
  12. 2 tablespoons bacon grease
  13. 1/4-1/2 cup hot water
  14. 1/4-1/2 cup wine, white or red
  15. 2 tablespoons Saucy Mama Champagne Honey Mustard
  16. 2 teaspoons cream or milk
  17. 1 teaspoon flour
  18. 8 slices or 2 cups grated gouda or Dutch Edam cheese
  19. Salt and Pepper to taste
  20. 1 cup ketchup
  21. 2 tablespoons Saucy Mama Cracked Pepper Marinade
  22. 2 tablespoons mayonnaise
To prepare the mushroom base
  1. Heat a cast iron skillet to medium high
  2. cooked bacon until crisp, remove bacon from pan and crumble.
  3. Set bacon aside until ready to make sandwich
  4. Remove all but 2 tablespoons bacon grease from pan
  5. Add chopped shallots/onions, to hot bacon grease and cook till translucent, about 3 minutes.
  6. Add chopped mushrooms, reducing the heat to medium-low as this process will extract the water content in the mushrooms but not dry them out.
  7. Sauté until mushrooms start feeling tender and drastically decrease in size, about 20 minutes. If mushrooms appear dry, add some of the hot water and continue to sauté.
  8. Once the mushrooms have softened add all the spices and herbs, and continue to cook for an additional 5 minutes. the chili is optional if you prefer some heat. after the spices have been well absorbed, add the wine, Saucy Mama Champagne Honey Mustard, water and cook for an additional 5 minutes, remembering to add extra hot water if they look dry to create a slight sauce texture.
  9. After the liquid is well absorbed and the mushrooms are fragrant. the mixture should be thick yet still wet. Thicken the sauce by making a paste from flour, cold water, and cream; gradually stir into the mushroom mixture. Cook this mixture for an additional 5 minutes.
To prepare the Zapiekanka
  1. Preheat oven to 400f degrees
  2. On each half baguette pile several spoonsful of the cooked mushrooms, pressing the mixture down with the spoon.
  3. Place the prepared baguettes on a baking dish and top with cheese and crumbled bacon.
Notes
  1. This recipe is just a versatile as pizza! Try adding your favorite ingredients to make delicious new combinations of Zapiekanka.
Adapted from Polish Street Food
Adapted from Polish Street Food
At Home with Rebecka http://athomewithrebecka.com/




Jibarito (hee-bah-ree-to) with Flatiron Steak, Bacon Jam and Spicy Hot Sauce Sandwich-RECIPE #2

Jibarito is a Puerto Rican style sandwich, made with flattened, fried green plantains instead of bread. This Jibarito sandwich recipe is packed with flatiron steak, bacon jam, and spicy hot sauce!

 

Jibarito (hee-bah-ree-to) with Flatiron Steak, Bacon Jam and Spicy Hot Sauce Sandwich-RECIPE #2

Saucy Mama 2016 logo
The Submission Window is now OPEN for the Saucy Mama’s 2016 Recipe Contest. Hosted by Barhyte foods a PREFERRED QUALIFYING EVENT for the World Food Championships.

Pendleton, Ore. (March 3, 2016)- Barhyte Specialty Foods is excited to announce the creation of “Team Saucy Mama”, which will be competing at the 2016 World Food Championships (WFC) in November in Orange Beach, Alabama. The team is made up of some of the most extraordinary home cooks in the US, and each one is striving to compete in the Final Table at WFC, where one person is crowned World Food Champion and receives a $100,000 grand prize.

Saucy Mama has offered three competitor spots on the team. Two of these spots are already claimed, as last year’s WFC Saucy Mama competitors earned their way to the Top 10 round and were prequalified to compete again this year.

Only one spot remains on Team Saucy Mama with 25 of the Sauciest home-cooks are vying for coveted LAST SPOT!

Thank you TEAM SAUCY MAMA for choosing me I as one of the top 25 to compete for the LAST SPOT!!!

So what does the Saucy Mama Recipe Contest champion win?

  • A World Food Championship Golden Ticket
  • WFC registration and entry fees paid for 2016 WFC
  • $1000 Travel Stipend: for WFC expenses (Nov. 8-15)
  • $200 Spending Cash: to have FUN in Orange Beach Alabama

Most importantly…a First Place win with Team Saucy Mama offers home-cooks like myself, the ability to vie for cash prize(s) to offset the cost associated with Food Sport. Thank goodness for Sponsors that offer WFC Preferred Qualifier Contests!!

In addition to competing for a place on Team Saucy Mama, Team Just A Pinch has invited me to return to represent them at the 2016 Bacon World Food Championships, in Orange Beach, AL. They have offered to pay my entry fees as a result of my 4th place win in last years competition ($300.00). Thank you Just A Pinch!!

Since I’m competing in the Bacon Category again this November, you’ll notice a BACON recipe theme throughout all of my WFC Contest recipe submissions.

Jibarito Flatiron Steak Sandwich

Jibarito Flatiron Steak Spicy Sauce

My SECOND recipe submission for the coveted LAST SPOT on Team Saucy Mama…

Jibarito (hee-bah-ree-to) with Flatiron Steak, Bacon Jam and Spicy Hot Sauce Sandwich

Category: BACON or STEAK

The jibarito (pronounced hee-bah-ree-to), is a Puerto Rican style sandwich made with flattened, fried green plantains instead of bread. Traditionally served with garlic-flavored mayonnaise, and a filling that typically includes meat, cheese, lettuce and tomato. The original jibarito had steak filling, and that remains the usual variety, but other ingredients, such as chicken and pork, are common. (SOURCE: Wikipedia)

Jibarito Smash1

Making Plantains for Jibarito Sandwich

My version of the Jibarito utilizes three (3) Saucy Mama products that make this bread-less sandwich, a mouthful of amazing!

  1. Saucy Mama Backyard Brat mustard adds delicious grainy kick to the delectable bacon jam.
  2. Orange Habanero Wing Sauce is combined with
  3. Lime Chipotle Marinade to act not only as the Flatiron Steak marinade, but to build a super flavorful spicy hot sauce for the final touch!

This Jibarito is the BEST sandwich creation I’ve ever made or tasted!! I hope you like it as much as I do!!

History of the Jibarito

Chicago restaurateur Juan “Peter” Figueroa introduced the jibarito at Borinquen Restaurant, a Puerto Rican restaurant in the Humboldt Park neighborhood, in 1996, after reading about a Puerto Rican sandwich substituting plantains for bread. The name is a diminutive of Jíbaro and means “little yokel”.

The sandwich’s popularity soon spread to other Latin-American restaurants around Chicago, including Mexican, Cuban and Argentinian establishments, and jibaritos now can be found in some mainstream eateries as well.

Related sandwiches
Other Latin American sandwiches served on fried plantains predate the jibarito. They include a Colombian cuisine specialty called a patacones and a 1991 invention by Jorge Muñoz and Coquí Feliciano served at their restaurant, Plátano Loco, in Aguada, Puerto Rico. Source: Wikipedia

Jibarito Flatiron Steak with Spicy Sauce

smashed plantains for a Jibarito

Jibarito (hee-bah-ree-to) with Flatiron Steak, Bacon Jam and Spicy Hot Sauce
Serves 2
The jibarito (pronounced hee-bah-ree-to), is a sandwich Puerto Rican Style sandwich made with flattened, fried green plantains instead of bread, garlic-flavored mayonnaise, and a filling that typically includes meat, cheese, lettuce and tomato. The original jibarito had a steak filling, and that remains the usual variety, but other ingredients, such as chicken and pork, are common. It's difficult to take a traditional comfort food from any country and make it better than the original but that's exactly what happened with this recipe creation. This is the BEST sandwich creation I’ve ever made or tasted!! Three (3) Saucy Mama products take this dish over the top with flavor and style. Saucy Mama Backyard Brat Mustard adds a super grainy mustard kick to the delectable bacon jam. Orange Habanero Wing Sauce is combined with Lime Chipotle Marinade act not only as the Flatiron Steak marinade but build a super flavorful spicy hot sauce for the final touch.
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Prep Time
10 min
Cook Time
25 min
Total Time
25 min
Prep Time
10 min
Cook Time
25 min
Total Time
25 min
RECIPE INGREDIENTS
  1. 2 green plantains
  2. 1/4 cup coconut oil
  3. ¼ cup vegetable or peanut oil
  4. 1/2 pound of Flatiron Steak, marinated and Grilled (cut very thin sliced)
  5. 1/2 red onion
  6. 1/2 tsp. salt
  7. 1/2 tsp. pepper
  8. 1/2 tsp garlic (or to taste)
  9. 1/2 avocado
  10. sliced tomato
  11. lettuce
  12. 1 bunch cilantro
  13. ¼ cup cotija cheese
MARINADE
  1. ¼ cup Saucy Mama Orange Habanero Wing Sauce
  2. ¼ cup Saucy Mama Lime Chipotle Marinade
  3. 1 teaspoon minced garlic
  4. ½ teaspoon cayenne pepper
  5. Juice from 1 whole lime
  6. ¼ cup olive oil
  7. Salt and Pepper
  8. 1 tablespoon Chopped fresh cilantro
BACON JAM
  1. 5 slices thick cut bacon (about ¼ pound)
  2. 1 medium white onion, sliced thinly
  3. 1 tablespoon brown sugar
  4. 1 heaping tablespoon Saucy Mama Backyard Brat Mustard
  5. 2 tablespoon water
SPICY HOT SAUCE
  1. ¼ cup hot water
  2. ¼ cup butter
  3. ¼ cup Saucy Mama Habanero Wing Sauce
  4. ¼ cup Saucy Mama Chipotle Marinade
  5. Reserved marinade (from what is left after marinating the steak
Instructions
  1. MEAT
  2. Season Flatiron steak with marinade, for at least 15 minutes at room temperature. Can be marinated overnight. (While steak is marinating, make plantains) Remove meat from marinade and cook on hot grill until medium rare. Rest for 10-15 minutes before slicing very thinly.
  3. Be sure to reserve leftover marinade from meat for sauce!
  4. PLANTAINS
  5. Heat up the mixture of coconut and vegetable oil in a medium pan, temperature staying around 325 degrees. Peel your plantains by scoring each side lengthwise, to the flesh with a sharp knife. Plantains are very forgiving so don’t worry if you cut into the flesh. Cut them in half, and add them to the hot oil. (If making mini’s cut plantains in half again) Fry until they are golden yellow, about 2-4 minutes on each side. (greener plantains take a little longer to get soft but are better for the recipe) Using tongs, flip and move plantains around. Press the to see if it is soft enough to “smash”. If the plantain isn’t budging, leave in for a little longer. Remove from pan and drain on paper towel.
  6. Place plantains on a cutting board or flat surface. With a second cutting board, (I used a heavy cast iron skillet) push down on the plantains to flatten them. You can make them as thick or thin as you would like, but if you make them too thin… they may fall apart (1 /4 to 1/2 an inch thick) Once flattened, place plantains back into the hot oil to fry 2-4 minutes on each side. Once they start to brown, use tongs to remove plantains from the oil and place on paper towels to drain oil. For a super crispy plantain, cook longer.
BACON JAM
  1. In a medium cast iron pan, cook 5 slices bacon till crisp. Remove bacon to plate and crumble or chop, reserve for later. Sauté sliced onions over medium heat in bacon fat until caramelized (about 10 minutes) add brown sugar, Saucy Mama Backyard Brat Mustard and cook for 5 minuets. Add 2 tablespoons hot water and return cooked bacon to pan. Cook additional 3-5 minutes until very thick. Remove bacon jam from pan and set aside until ready to use.
SPICY HOT SAUCE
  1. Deglaze the pan with ¼ cup water, scrapping all the browned bits from the pan. Add leftover marinade, ¼ cup Orange Habanero Wing Sauce, ¼ cup Chipotle Lime Marinade, ¼ cup butter. Bring to a boil, reduce heat and cook for 3-5 minutes.
  2. MAKE THE JIBARITO
  3. Place the cooled plantains on a plate, spread each with bacon jam.
  4. Layer plantains with slices of thin cooked meat, onions, tomatoes, Avocado, cilantro and lettuce. Drizzle Spicy Hot Sauce over the top. Sprinkle crumbled Cotija cheese over each sandwich and top off with another slice of plantain to make sandwich.
At Home with Rebecka http://athomewithrebecka.com/
 

jibarito...need one NOW!!

Jibarito…need one NOW!!