Second Place Beef, Ground was awarded to Karen Meade, Goshen for The Ultimate Hamburger.

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1 Elkhart County 4-H Fair News Release Mary Ann Lienhart Cross County Extension Director Extension Educator Health & Human Sciences Purdue Extension Elkhart County Open Class Home & Family Arts Department Special Contest Byler Lienhart Cook-Off held Saturday, July 30, First Place Beef, Ground Grilled Salisbury Steak with Caramelized Onions The Burger Mixture: 1-1/2 lbs. Ground Chuck 1 T. Dijon Mustard 2 T. Worcestershire Sauce 1 tsp. Prepared Horseradish 1/4 C. Dry Breadcrumbs 1/4 C. Finely Chopped Onions 1/2 tsp. Salt 2 T. Chopped Parsley Sauce: 2 C. Heavy Cream 1 T. Beef Concentrate 1/4 C. Brandy Salt and Freshly Ground Pepper, To Taste Caramelized Onions: 1 lg. Onion, Halved and Thinly Sliced 1 T. Tabasco Chipotle Pepper Sauce 1 T. Beef Broth 1 T. Balsamic Vinegar 1 T. Olive Oil 1 T. Minced Fresh Garlic 1 T. Brown Sugar Mix all burger ingredients together, taking care not to overmix. Form into 4 to 6 patties; grill to desired doneness. Serve topped with sauce and caramelized onions. For sauce, combine cream, beef concentrate and brandy in heatproof saucepan and boil over high heat until reduced by half and coats the spoon. Season to taste. To caramelize onions, combine all ingredients in fireproof skillet, cover and cook over hot grill for minutes, stirring occasionally. Second Place Beef, Ground was awarded to Karen Meade, Goshen for The Ultimate Hamburger.

2 First Place Beef, Cut Grand Cookoff Winner Marinated Tenderloin Filets with Herbed Brown Butter 4 (7-8 oz. each) Tenderloin Filet Mignons Flavoring Oil: 1/2 C. Extra Virgin Olive Oil 10 Cloves Garlic, Peeled and Thinly Sliced 1 Sprig Rosemary 1 Sprig Thyme 1 Sprig Tarragon Puree all ingredients for flavoring oil in a blender until emulsified. Place steaks in a plastic bag and cover with the flavoring oil. Chill at least 2 hours, up to 24 hours. Heat grill to high. Remove steaks from marinade and lightly pat dry with paper towel. Season all sides with salt and pepper. Place steaks on grill and cook until desired doneness, about 4 minutes per side for rare. Serve with the herbed brown butter. Make 4 servings. Herbed Brown Butter 6 T. butter 1 T. white wine vinegar 2 T. mixed chopped herbs In a small skillet over medium heat, melt the butter and cook until a light golden brown, about 4-6 minutes. Remove from heat and add vinegar (it will bubble up) and herbs. Serve over steak. Second Place Beef, Cut was awarded to Karen Meade, Goshen for Grilled Steak with Creamy Garlic Parmesan Sauce; third place was, from Cassopolis, Randall Robbins Boneless Ribeye Steak. First Place Lamb, Ground Lamb Stuffed Banana Peppers 6-8 Whole Sweet Banana Peppers 1 lb. Ground Lamb 1/4 C. Raw Rice, Parboiled for 5 Min., Drained 1 Small Onion, Finely Chopped 1 Egg, Well Beaten

3 1 T. Chopped Parsley Salt and Pepper to Taste 1/4 C. Chicken Stock 1/4 C. Cream Place peppers on a hot grill and cook until charred but not cooked through, about 5 minutes. Cool slightly, then split and remove seeds. Mix together lamb, rice, onion, egg, parsley and season to taste. Stuff into peppers and place them in a disposable pan that can go on the grill. Pour in the chicken stock, cover and smoke over indirect heat until meat is cooked through and peppers are tender. Remove peppers and keep warm. Boil pan juices until reduced to a coating consistency and add cream. Season to taste. Serve sauce over peppers. Makes 4 servings. First Place Lamb, Cut Ginger-Lime Lamb Chops 2 Racks of Lamb, 1 to 1-1/2 lbs. Each, Frenched Rub: 3 T. Extra Virgin Olive Oil 1 T. Minced Garlic 1 T. Grated Fresh Ginger 1 T. Rum 2 tsp. Salt 2 tsp. Freshly Grated Black Pepper Ginger-Lime Sauce 1/2 C. Pineapple Juice 2 T. Freshly Squeezed Lime Juice 1/4 C. Brown Sugar 1/4 C. White Cane Sugar 2 tsp. Peeled and Grated Ginger 2 tsp. Grated Lime Peel 1 tsp. Salt 1/2 tsp. Pepper 2 T. Cold Water 1 T. Corn Starch Combine all rub ingredients in a small bowl; smear rub all over lamb, including the cuts on the top. Let stand at room temperature for about 30 minutes before grilling. Wrap aluminum foil around exposed bones to keep from charring. Sear the lamb over direct heat until browned all over, about 4-6 minutes. When browned, move them, bone-side down, over indirect heat and let smoke until desired doneness, about minutes for medium rare. Let rest 5 minutes before cutting between bones. Serve warm with Ginger-Lime Sauce. For sauce, combine all ingredients except water and cornstarch in small saucepan; bring to a boil. Combine cold water and cornstarch and add to mixture; cook 1 minute or until thickened and glossy.

4 First Place Pork, Ground Teriyaki Pork Burgers with Grilled Pineapple Buns Teriyaki Sauce Pork Patties Sliced Cheddar Cheese Fresh Pineapple Slices Lettuce Tomato Red Onion Patties: 1-1/2 lbs. Ground Pork 4 oz. Pork Sausage 1/4 C. Minced Green Onions 2 T. Diced Red Bell Peppers 1 T. Minced Garlic Freshly Ground Black Pepper and Spicy Seasoned Salt, to Taste 1 T. Tabasco Chipotle Pepper Sauce Combine all ingredients in a large bowl. Mix well, handling the meat as little as possible. Divide into 4-6 patties. Chill. Grill until cooked to desired doneness, brushing with teriyaki sauce as patties cook. Meanwhile, grill sliced pineapple until charred and heated through, brushing with more teriyaki sauce. Place cooked pork patties on toasted buns, top with pineapple, cheese and desired toppings and serve hot. First Place Pork, Cut Best Overall Pork Whiskey-Mustard Pork Chops Brine: 2 C. Cold Buttermilk 1 C. Water 1/2 C. Kosher Salt 1 T. Whole-Grain Mustard 1 T. Chopped Rosemary 4 Bone-in Extra Thick Pork Rib Chops 4 Apples, Cored and Cut in Wedges

5 Whiskey-Mustard Glaze: 1/4 C. Whiskey 1/4 C. Packed Brown Sugar 2 T. Whole-Grain Mustard 1 T. Finely Chopped Rosemary 1 tsp. Vanilla Extract Combine all glaze ingredients in a small bowl and whisk until brown sugar dissolves. Combine all brine ingredients, whisking until salt dissolves. Place chops in a large plastic bag and add brine ingredients. Refrigerate for 1 to 1-1/2 hours, turning bag every 30 minutes. Prepare grill for medium heat. Remove chops from brine and pat dry. Grill until they are slightly pink in center 4-5 minutes per side, brushing with Whiskey-Mustard Glaze towards the end of cooking. Grill the apples alongside the meat. Allow to rest 3-5 minutes before serving. Second place pork, cut was Pork Steak with Bacon Barbeque Sauce by Karen Meade, Goshen; third place went to Eric Leeth of Elkhart for 8.78 lb. Pork Loin. ### Purdue University is an equal access/equal opportunity institution.