Jack Detten SECOND PLACE Deaf Smith Steak Salad with Spicy Buttermilk Dressing 1/4 cup lowfat buttermilk 1/4 cup light mayonnaise 1 teaspoon orange zest 2 tablespoons store-bought horseradish 1 medium uncooked scallion, chopped 1 pound uncooked lean flank steak, or skirt steak 1 teaspoon kosher salt 1/2 teaspoon black pepper 6 cups mixed greens Directions: Preheat broiler. Whisk together buttermilk, mayonnaise, orange zest, horseradish and scallion; set aside. Allow to sit for 15 minutes while preparing and cooking the steak. Season steak with salt and pepper. Broil 4 inches away from the heat until desired degree of doneness, about 4 to 6 minutes per side. Allow to sit for 5 minutes before slicing thin against the grain. Divide greens amongst 4 dinner plates. Top each with about 3 ounces of steak and drizzle each with 2 1/2 tablespoons of dressing. Garnish with whole wheat croutons or toasted panko bread crumbs, if desired. Makes 4 servings
Saxie Ralston THIRD PLACE Hansford Asian Beef with Mushrooms and Snow Peas Homemade Asian Sauce: 1/2 cup tamari (or low-sodium soy sauce) 5 tablespoons brown sugar 6 garlic cloves, minced 1/2 teaspoon ginger 2 teaspoons rice vinegar Beef: 1 0 oz snow peas 4 tablespoons olive oil 10 oz mushrooms, sliced thinly 1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak) 2 cups cooked rice Instructions 1. Combine all the sauce ingredients in a bowl- whisk to combine. Set aside. 2. Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside. 3. Heat a large skillet until hot, add 2 tablespoons olive oil- it should sizzle. Immediately add thinly sliced mushrooms- cook them on high heat, turning occasionally, until they brown nicely. Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl. 4. To the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat. 5. Return all of the cooked meat back to the skillet. Add the snow peas and cooked mushrooms, then the sauce. On high heat - stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid. 6. Serve over rice.
Name Ashlynn Phillips Hemphill Beefy Lettuce Wraps 1 lb lean ground beef 1/2 cup onions, chopped 1 clove garlic, minced 1 Tsp almonds 1/4 cup red,orange, and yellow bell peppers 1/4 cup chopped tomatoes 1/4 cup shredded carrots 1 Tbsp olive oil 1 Tbsp chives 1 pinch pepper 1 pinch salt 1 pinch Creole seasoning 1 head lettuce, leaves separated, washed, and patted dry Directions: 1. Brown beef in a skillet over medium-high heat. While beef is browning, combine onions, garlic, carrots, peppers, almonds, and carrots in a bowl. 2. Once beef is browned, drain off excess fat and add carrot mixture to the skillet. Begin to stir to combine flavors. Add seasonings and continue to cook for about 5 minutes, until carrots are soft and beef is fully cooked. 3. In the hollow of each piece of lettuce, place roughly 1/4 cup of the beef mixture. Fold and enjoy.
Name Cayman Ivins Moore Pork Tamales Pork Filling: 51b Pork 3-5 Dried, Red Poblano Peppers 1 Peeled Garlic pod 1/4 cup mixed cumin and pepper 2 cups broth from meat salt to taste Cook meat as desired and shred. Reserve the broth for masa and filling. Clean peppers and boil for about 5 minutes. Place in blender and add spices. Blend until paste is formed and all the spices are ground. Place meat in a large pot, add broth, blended spices and salt. Mix until all ingredients are blended together. Masa : 51b Fresh Masa 11b Lard 1 cup Vegetable Oil 1/8 cup Salt 1/4 cup Chili Powder 2 cups Broth 1/8 cup Baking Powder 1/8 cup Garlic Powder Place Masa in a large bowl. Melt lard and oil on low heat and add chili powder and salt. Stir in baking powder and garlic powder. Gradually combine broth and lard mixture to masa. Mix well after each addition until smooth consistency is reached. Spread masa on corn husks adding desired amount of meat to the center and roll. Steam tamales for 1-1/2 to 2 hours.
Name Sedona Bailey FIRST PLACE Potter Bacon Wrapped Stuff Chicken Type recipe here: 3 Chicken breast 2 Tablespoon Olive Oil 1/4 cup onions 1/2 cup mushrooms 2 cups spinach 1 teaspoon rosemary 1 slice of swiss cheese for each chicken breast 3 bacon strips for each chicken breast 1 pinch of salt Preparation: 1. Preheat oven to 350 degrees 2. Wash mushrooms, spinach, and rosemary 3. Peal outer layer of mushrooms and onion 4. Dice vegetables and rosemary 5. Heat olive oil in pan and saute vegetables 6. Steam spinach is separate pan 7. Put chicken between freezer wrap then roll out chicken breast until it is 1/2 inch thick 8. Cook chicken in separate pan until it is white on both sides 9. Mix mushrooms, onions, drained spinach, and rosemary in bowl with a pinch of salt 10. Lay slice of swiss cheese on the chicken then add vegetable filling 11. Roll the chicken up and wrap 3 to 4 slices of bacon around the chicken Cook for 45 minutes at 350 degrees Serves 3
Craig Odom Randall Broiled Beef Kabobs 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon water 2 teaspoon Dijon mustard 1 teaspoon honey 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1 pound beef top sirloin steak (1 inch thick), cut into 1-inch cubes 2 small green and/or sweet red peppers, cut into 1-inch pieces 1 small yellow onion, cut into 1-inch pieces Hot cooked rice (Optional ingredients: 12 mushrooms and/or cherry tomatoes, 1 small yellow squash and/or 1 small zucchini, cut into thin slices) Directions: 1. In a large bowl, combine the first seven ingredients. Add the beef and vegetables; toss to coat. Thread meat and vegetables alternately on metal or soaked wooden skewers. 2. Broil 3 inches from the heat, turning often, until meat reaches desired doneness and vegetables are tender, about 12-16 minutes. Serve with rice. Yield : 4 servings.