WFC 2018 Recap – Part 3

The Grand Throwdown WFC 2018

Pictured From Left: Event MC Sherri Williams, Vic Clevenger, Lisa Keys, Mark Banick

Impossible to fit eleven days of Food Sport into just two posts, so here’s WFC 2018 Recap – Part 3.

The “Grand” Throwdown: 

After a long week of competing at the World Food Championships and hosting the 2018 Yacht Club Progressive Dinner Party, my friend and sous chef Lisa Keys were faced with a totally different kind of challenge: competing against each other in the WFC Second Annual “Grand” Throwdown. 

About The Event:

As a part of the largest Food Sport competition in the world’s mission to showcase culinary talents of all backgrounds and ages, WFC has added a grandparents-only cooking challenge called The “Grand” Throwdown.

The new challenge was developed after experiencing the grand success and response from last year’s Granny Grilling challenge. Click here to view Delish.com’s video recap of the event. The 2017 Granny Grilling Champion Sherri Williams will serve as the host for this new cooking competition and prepare to pass down her coveted title to the next grandparent cook.

“The grannies enjoyed themselves in last year’s challenge so much that we decided to give the grandpas a chance to join in our the fun food and show off their chops alongside the ladies,” said Mike McCloud, President and CEO of WFC. “We are always looking for new ways to inspire all competitors from all generations and backgrounds to join Food Sport. We are really excited to see these talented grandparents battle it out in Grill-Arena.”

The grannies and grandpas will be tasked with creating a tasty dish with ingredients found in the WFC pantry with the hope that their culinary creations will please the panel of kid judges’ palate. The “Grand” Throwdown winners will take home the “Grand” trophy, grandparent bragging rights and a Golden Ticket for WFC 2019. Source: World Food Championships

Meet the Grandparents:

Mark Banick 

Age: 62

Home State: Salem, Oregon

Nickname:  The ones that can talk call me Bocca Mark

Number of Children: 2 children of my own and 4 girls from my wife Kim that I call my own, (blended family).

Number of Grandchildren: 4 grandchildren

Vic Clevenger

Age: 50

Home State: Kissimmee, FL

Nickname: The Cookin’ Comedian. But I’m Papaw to my grandson

Number of Children: 2 Daughters + 1 Son-in-law

Number of Grandchildren: 1 grandson

Rebecka EvansBacon World Champion Rebecka Evans

Age: 58    

Home state: Pearland, Texas

Number of Children: Gam Gam or Gamma

How Many children? 5

Number of Grandkids: 6

Lisa Keys

Age:  61

Home state: Kennett Square, PA

Grandma nickname: Kiki

Number of Children: 2 children (Caitlin & William)

Number of Grandchildren: 1 grandchild (Annabelle)

Source: World Food Championships

Crazy Fun Competition: 

This contest was a hoot! The “Grand” Throwdown is a black box challenge where the grand parents are given just 15 seconds each to pick 1 ingredient from a table of produce; taking four turns consecutively, based on oldest to youngest. Minutes after picking our produce the grandparents were all sardined into a car and whisked off to the WFC pantry to pick 10 items including but not limited to a variety of WFC Sponsors meats, butter, and sauces.

I filled my basket of 10 sponsor ingredients in just under 10 minutes time; 2 packages of Wampler Omega 3 Sausage, Springer Chicken (just encase I decided to go a different direction with my recipe), Hawaiian Rolls, Koops Mustard, Challenge Butter, and Challenge Cream Cheese.

Grandparents were given the option to use the grill, a portable burner, or both, to create our recipes. I planned to make a breakfast sandwich in a Gotham Steel pan on the burner and forego starting the grill. 

Best Laid Plans: 

I was thrilled to have a plan of action for my contest recipe, but that enthusiasm was squashed almost immediately when we returned to the WFC Grill arena. Hosts, Sherri Williams and Nancy Manlove, pulled the ole switch-er-roo and made us trade baskets with the grandpas! ACK! 

I got Mark Banick’s basket and I can tell you I wasn’t happy about it! He picked SALAD. Yup, ingredients to make salad to serve to a panel of kid judges. What was he thinking?

His basket had a sparse amount of ingredients, including Romain lettuce, tomatoes, BBQ Sauce, Springer chicken breast, rolls, season salt, and cream cheese. Thankfully, grandmas know how to roll when it comes to making recipes on the fly with whatever is in the fridge. I made a quick decision to grill the chicken and make a vinaigrette with the BBQ sauce and cream cheese, ultimately leading to my use of both the grill and the burner. Since I hadn’t planned to use the grill I didn’t bring fire starters etc. Thankfully, my sweet friend Lisa Keys was kind enough to share one of her’s with me and I was able to make a tiny fire big enough to cook the chicken. 

During our cook time, MC’s Sherri and Nancy gave us several chances to run and grab a few more items from the produce table. I picked grapes, asparagus, and mushrooms. I grilled the asparagus and smoked some croutons made from the rolls, tossed in some of the vinaigrette and season salt. I was amazed how delicious they turned out. 

BBQ Chicken Salad with Grilled Asparagus and Croutons

BBQ Chicken Salad with Grilled Asparagus and Croutons

Not a Chance of Winning:

I didn’t think I had a chance to win the challenge with Mark’s basket of salad ingredients, especially since our judges were kids and the other grandma, Lisa Keys, made a stunning recipe with grandpa Vic’s basket. My dish was not visually appealing in my opinion, but it must have tasted great because the kid judges loved it and chose my recipe as the winner of the grandma challenge. I was shocked to say the least but it was a pleasant surprise! 

If you can believe it, in the crazy twist of baskets, Mark won the grandpa challenge with my basket of goodies making pineapple chicken sliders. Way to go Mark.

Mark and I both won a Golden Ticket to compete at WFC 2019, paid $300.00 entry fee and a stunning hand-made platter by Sparta Ware. Thank you! 

Special Thanks:

Special thanks to Mike McCloud, MMA Creative, World Food Championships and WFC Staff, Walmart and all the other WFC sponsors.

I hope WFC invites Mark and I to share MC duties at the 2019 WFC “Grand” Throwdown, in our new host city and my home state, Dallas Texas. Hope to see you all there!  

Mark Banick and Rebecka Evans

Sherri Williams, Mark Banick, Rebecka Evans, Nancy Manlove

Mark Banick and Rebecka Evans




Mahón-Menorca Cheese Fondue Dip with Roasted Vegetables | Blogger Recipe Challenge


Menorca Cheese Fondue Recipe

Mahón-Menorca Cheese Fondue Dip with Roasted Veggies is all you need for a hearty dinner this Holiday Season. Share it with your special someone or enjoy it alone, either way, you’re sure to be filled with the delicious taste of Mahón-Menorca Spain.

I really like the idea of having a heavy appetizer for dinner to keep me satisfied yet not overly stuffed during the holidays, especially when it’s rich and sumptuous fondue made with Mahón-Menorca cheese.

Paired with a crisp bottle of white wine, you won’t miss the meat with this entrée offering as it’s served with a selection of deliciously roasted mixed vegetables and bread cubes.  Did I mention it only takes 35 minutes to prepare? 

My recipe uses Greek yogurt which gives the dish a recognizable tang, combined with the unmistakable milky taste and slightly buttery characteristic of Mahón-Menorca Semi-Curd cheese.There’s nothing more extravagant and unexpected as the flavor of cheese fondue, accentuated by the addition of sun-dried tomatoes. Every bite is a new sensation with roasted vegetables, seasoned in sea salt and red pepper flakes.

This recipe is my Second entry in the inaugural Mahón-Menorca Cheese Holiday Blogger Recipe Challenge   Entrée Category.

 

Menorca Cheese Fondue Recipe

Easy Cheese Fondue Dip with Roasted Vegetables

  • Servings: 2-4
  • Difficulty: easy
  • Print

Cheese Fondue Dip | Blogger Recipe Challenge

INGREDIENTS:

1/3 cup plain Greek yogurt

1/3 cup cream cheese

1 ¼ cups Semi-Curd Menorca-Menorca cheese, grated

1/3 cup shape cheddar cheese, grated

¼ cup half and half cream

pinch salt

1 teaspoon nutmeg

1 teaspoon dry oregano

¼ cup chopped sun-dried tomatoes in oil

1 teaspoon diced chives

1 large crusty loaf of bread, cut into cubes

ROASTED VEGETABLES:

½ pound baby potatoes, washed and cut in half

1-pound of your favorite baby root vegetables, carrots, parsnips, purple carrots, etc.

1 pinch chili flakes

1 tablespoon olive oil

½ teaspoon sea salt

DIRECTIONS:

For The Vegetables:

Wash potatoes and cut in half

  • Toss all the baby vegetables in a large bowl with cut potatoes, olive oil, pepper flakes and sea salt
  • Pour dressed vegetables into a large roasting pan and roast for 15-25 minutes or until vegetables or caramelized and folk tender. Stir vegetables several times during roasting to prevent burning.
  • While vegetables are roasting make fondue dip
  • For The Fondue Dip:

    • In a medium, heavy bottom sauce pan, combine 1/3 cup plain Greek yogurt, 1/3 cup cream cheese, 1 ¼ cups Semi-Curd Menorca-Menorca cheese, grated, 1/3 cup shape cheddar cheese, grated, ¼ cup half and half cream, pinch salt, 1 teaspoon nutmeg, 1 teaspoon dry oregano, ¼ cup chopped sun-dried tomatoes.
    • Stirring constantly, cook until cheeses are well combined and melted
    • Cut crusty bread into cubes, se aside until ready to plate
    • Serve fondue dip in heated cast iron skillet and garnish with diced chives

    Serve and enjoy

    ABOUT THE CHALLENGE:

    SOURCE Mahon-Menorca Cheese

    Grand Prize – A Five Day Trip To The Beautiful Island Of Menorca, Spain

    MENORCA, Spain, Oct. 3, 2018 /PRNewswire-PRWeb/ — The Board of Control of Mahón-Menorca Cheese is looking for spectacular bloggers to compete in their inaugural “Mahón-Menorca Cheese Holiday Blogger Recipe Challenge.” The challenge date has been set, the pans will be banging and the creative juices will be flowing to see who becomes the Grand Prize Winner of the “Mahón-Menorca Cheese Holiday Blogger Recipe Challenge.”

    Take the challenge and share your creativity using Mahón-Menorca Cheeses that are produced in three delicious degrees of maturity; Semi-Hard pasteurized 3 months old, Hard pasteurized 5 months old and Semi-Hard raw cow milk 3 months old. Mahón-Menorca Cheese is a very versatile cheese that can be used as a topping, infused with an array of vegetables, rices or as a stuffing or filling that delivers a full range of flavors that can transform any dish.

    CATAGORIES:

    There are three categories for the challenge; appetizers, side dishes and entrées. 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 will becomes the grand prize winner of the “Mahón-Menorca Cheese Holiday Blogger Recipe Challenge.” The Grand Prize Winner will win a five day trip to the beautiful Island of Menorca, Spain. The Grand Prize includes airfare for one, lodging (for two people) and rental car (for two people). The contest starts on October 1, 2018 and ends December 31, 2018. NO PURCHASE NECESSARY.

    Mahón-Menorca Cheese is looking for inspirational ideas to create “Simply Better Recipes” that occurs when creativity is fused with unexpected flavors and wholesome ingredients that deliver a full range of flavors that makes every seem extravagant.

    Cheese Fondue Recipe

    MORE ABOUT Mahón-Menorca CHEESE:

    Mahón-Menorca Cheese is produced on the island of Menorca, one of Spain’sBalearic Islands. A paradisiacal Biosphere Reserve Island (certified by the UNESCO) located in the Mediterranean Sea. Mahón-Menorca Cheese is a Protected Denomination of Origin (P.D.O.) based upon the geographic and distinct climate factors including its temperature, humidity, light, wind and salty pastures, and its ancient farming methods mastered by generations of the Menorca family farms. Made from menorcan cow’s milk (pasteurized or raw), exclusively matured on the island of Menorca. The Mahón-Menorca Cheese Holiday Blogger Recipe Challenge is being implemented by Thought For Food & Son. READ MORE>>>>

    Mahón-Menorca Cheese can be purchased nationwide at Whole Foods, and at other fine retailers such as Fairway Markets, Harris Teeter, Saveway, Kroger, Murray’s, Central Markets, Costco, Gourmet Garage, West Side Markets, Zabar’s, Central and Town & Country Markets in Seattle and at the best specialty stores all over the country.




    Venison Egg Rolls with Citrus Hoisin Dipping Sauce – Twin Dragon Asian Wrapper Challenge

    Venison Egg Roll Challenge

    Venison Egg Rolls with Citrus Hoisin Dipping Sauce – Twin Dragon Asian Wrapper Blogger Recipe Challenge

    ABOUT THE CHALLENGE:

    Take the challenge and be amazed by the versatility and ease of use when cooking with JSL Foods Asian Twin Dragon Wrappers. Twin Dragon Asian Wrappers include Won Ton Wrappers, Gyoza Wrappers (Potstickers), and Egg Roll Wrappers. JSL Foods Twin Dragon Wrappers are non GMO (soon to be verified), vegan and manufactured with natural ingredients. Twin Dragon brand wrappers are the only Asian Wrappers that are Vegan. JSL Foods wrappers hold up when boiled steamed or fried. Attributes include low oil absorption, even browning and when fried, small bubbles. You will be surprised how easy they are to work with. Consumers have made them the fastest growing wrapper brand in the United States.

    Bloggers will compete in three categories that include Wonton, Gyoza and Egg Roll. Winners will be selected from each category. Bloggers are encouraged to participate in all three categories.

    What do I win?

    Wonton Category:
    First Place: $1,000.00
    Second Place: $500.00
    Third Place: $250.00

    Gyoza (Potstickers) Category:
    First Place: $1,000.00
    Second Place: $500.00
    Third Place: $250.00

    Egg Roll Category:
    First Place: $1,000.00
    Second Place: $500.00
    Third Place: $250.00

    I chose the “Egg Roll Category” for my first recipe entry for the Blogger Challenge using what I had in my freezer and cupboard to illustrate how easy it is to create a delicious recipe in under 40 minutes with the Twin Dragon Asian Wrappers. I used venison sausage from my husbands most recent hunting foray, two large red/yellow bell peppers, a jar of orange marmalade, hoisin and pepper jelly, and herbs I keep in my cupboard to make this yummy appetizer. If you don’t have venison substitute your favorite pork sausage. 

    The result: Delicious Venison Egg Rolls with Citrus Hoisin Dipping Sauce

    • Difficulty: medium
    • Print

    INGREDIENTS:

    1 pound venison sausage (any variety pork sausage will do)

    1 tablespoon fresh grated ginger

    1 tablespoon minced fresh garlic

    1 teaspoon sesame oil

    1/2 teaspoon onion powder

    1/4 teaspoon Chinese 5 spice

    1 tablespoon light soy sauce

    2 large red or yellow bell peppers, Julienne 

    12 Twin Dragon Asian Egg Roll Wrappers

    2 tablespoons flour

    3 tablespoon water

    4 cups vegetable oil for frying

    DIRECTIONS:

    1. Heat sesame oil in medium saucepan. Cook garlic and ginger for 3 minutes 
    2. Add venison sausage, onion powder, Chinese 5 spice, and soy sauce. Cook until meat is crumbly and no pink remains
    3. Allow mixture to cool
    4. Mix flour and water together to use to seal egg rolls
    5. Julienne red and yellow peppers (thin match sticks)
    6. Open egg roll wrappers and place on a clean surface with one corner of wrapper facing you. Place 4 tablespoons cooled meat mixture in the center of the wrapper.
    7. Place about 4-6 slices of Julienne red and yellow pepper on top of meat
    8. Wet all the edges with flour mixture with your finger. Fold corner edge (side facing you) into the middle and tuck under the meat mixture. Fold up the two sides and secure. Wrap into a cigar share. 
    9. Fry egg rolls until lightly browned
    10. Serve with Citrus Hoisin Dipping Sauce (recipe below)

    FOR THE CITRUS HOISIN DIPPING SAUCE:

    1/4 cup hoisin sauce

    1/4 cup red pepper jelly

    1 cup orange marmalade

    3-4 tablespoons water

    Heat all ingredients in a saucepan over medium heat until melted. Keep warm until ready to serve

    Venison Egg Rolls

    You can purchase JSL Foods Twin Dragon products at: Albertsons, Shaw’s, Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper and Gelson’s!

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

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

    Twitter: https://twitter.com/JSL_Foods

     




    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




    Aussie Grassfed Beef and Lamb Patty Melt with Mushroom and Bacon Gravy

    American Fusion Patty Melt

    My Aussie Grassfed Beef and Lamb Patty Melt with Mushroom and 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: Grassfed 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

    Aussie Grassfed Beef and Lamb Patty Melt with Mushroom and Bacon Gravy

    Aussie Grass Feed Beef and Lamb Patty Melt with Mushroom and 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

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

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

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




    Black Sesame Pork Fried Rice – EASY RECIPE

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

    Black Sesame Pork Fried Rice - an easy Asian dinner recipe

     

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

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

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

     

    Black Sesame Pork Fried Rice




    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!!