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

Making Sesame Rice Sticks

Sesame Rice Sticks

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

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

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

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

 

Fortune Noodle Soup Recipe

ENJOY!

Pork and Pepper Udon Soup with Sesame Rice Sticks

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




Three Cheese Quiché Lorraine – WFC 2017-Structure Build

Three Cheese Quiche Lorraine WFC 2017

Three Cheese Quiché Lorraine – WFC 2017-Structure Build

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

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

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

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

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

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

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

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

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

Rebecka Evans Bacon World Championships 2017

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

Three Cheese Quiche Lorraine Recipe

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

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

BACON WORLD CHAMPIONSHIP

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

 

Team Saucy Mama 2017

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

 

 At Home with Rebecka-Team Saucy Mama

From Left: Lynn Beamer, Rebecka Evans, Renee Robinson




Grilled Cheese Waffle Sandwich with Onion-Fig Jam and Havarti

Grilled Waffle Sandwich Recipe

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

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

 

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

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

Sandwich Recipe Polish Zapiekanka




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
Write a review
Print
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




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.
Write a review
Print
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/

This slideshow requires JavaScript.




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