Beef, peanut, and pork Cook-off Mobile County Public Schools Human services: Family and Consumer Sciences 2011-2012 Fccla star events ACKNOWLEDGEMENTS The Career and Technical Education Department would like to thank the following people for their participation and contributions for the success of this year’s Family, Community and Career Leaders of America Star Event: Beef, Peanut, and Pork Cook-Off Contest. We especially thank Mrs. Debbie Freeland for serving as the coordinator for prizes for all three categories. Gale Seabury, Supervisor, Career and Technical Education TEACHERS participating Allison Blaylock Jan Patton Rachel Baxter Cora Evans Janie Ward Roslyn Robinson Jan Gorzel Karen Cooper Sara Mitchell STUDENTS Adrian Allen Allie Taylor Ansley Laster April Reid Brandom Johnson Briahna Norwood Cheyanna Mrkwa Dayanera Clark Hannah Weaver Jai Guerin Marcus Easterling Mary Allison Sanderson Michael Baxter Michael Holmes Niyah Nettles Phillip Bolton Shahed Salim JUDGES Allen Merryman, Teacher Coordinator Jim Todd, County Extension Coordinator Mandy Marks, Mobile County Agent Assistant Verdell Trotter-Dees, Mt.Vernon Council Woman Gail Livings, Retired FACS Teacher Larry Mouton, Executive Director MCPSS Robert Broadnax, Teacher Coordinator MCPSS SPONSORS Alabama Cattlemen’s Association Alabama Peanut Association Alabama Pork Association Mobile Farmers Federations Women’s Committee Mobile County Public Schools Career and Technical Education BEEF, PEANUT, & PORK COOK-OFF Blount High School November 3, 2011 Winners/participants Placed Name School _________Dish___________________ Beef: 1st Jai Guerin Mattie T. Blount High Prosciutto Beef Wraps 2nd Marcus Easterling Theodore High School Beef Tenderloin/Yellow & Wild Rice 3rd Allie Taylor Baker High School Veggie Beef Roll Ups N/A Dayanera Clark Semmes Middle School Daytime Beef Stew N/A April Reid Citronelle High Great Aunt’s Meat Loaf N/A Shahed Salim W. P. Davidson Steak and Mushrooms 1st Allison Sanderson Theodore High School Spicy Soba Noodles/Chicken in Peanut Sauce 2nd Adrian Allen Mattie T. Blount High Peanut Shrimp Chowder 3rd Ansley Laster Baker High School Thai Peanut Chicken Pizza N/A Michael Baxter W. P. Davidson High Beef Steak with Peanut Dipping Sauce Peanut: Pork: 1st Hannah Weaver Semmes Middle School Hannah Lynn’s Dixieland Delight Pork Chops 2nd Brandon Johnson Davidson High School Pork Tenderloin Medallions with a Simple Marsala Sauce 3rd Michael Holmes Blount High School Apple-Glazed Pork Chop N/A Niyah Nettles Citronelle High Pork Chop Supreme N/A Phillip Bolton Theodore High Phillip’s Pork N/A Briahna Norwood Baker High Chops ala Queen BEEF RECIPES Prosciutto Beef Wraps 1 pound tender beef cut in 2 inch cubes Freshly ground black pepper ¼ pound prosciutto 1 tablespoon olive oil 1 tablespoon butter 1 small shallot, diced ½ cup chicken stock ¼ cup heavy cream Wild rice – directions on box 2 tablespoons freshly chopped parsley leaves 1 can mandarin oranges Sprinkle beef with black pepper. Wrap beef cubes with enough prosciutto to cover entirely. Be sure that prosciutto does not overlap more than once. Place wrapped cubes seam side down on a plate. In a large skillet over medium heat, add oil and butter. When butter has melted, add beef Cubes, seam-side down to seal, then sauté until crisp on all sides, about 8 – 10 minutes for medium rare. Remove beef and let rest 5 minutes before serving. Add shallots to pan and sauté 1 minute to soften. Add chicken stock and scrape up bits stuck to the bottom of the pan. Whisk in heavy cream and cook 1 minute more to thicken sauce. Remove from heat, season, and serve over wild rice. Garnish with parsley and mandarin orange slices. Jai Guerin, Mattie T. Blount High School more recipes Beef Tenderloin Served over Yellow and Wild Rice ¾ teaspoon of garlic powder 1/8 teaspoon of thyme ¾ teaspoon of Tony’s 1/8 teaspoon ground red pepper 1/8 teaspoon of oregano ¼ teaspoon paprika ¼ teaspoon of Italian seasoning yellow rice wild rice string beans with bacon Preheat oven to 350°. Cook yellow rice and wild rice (use directions on box). Take your 1 ½ pound beef tenderloin and sprinkle with dry rub. Place in on an oiled, heated diron skillet. Once tenderloin is browned on both sides, place on square cake pan covered with foil. Place in over with one corner lifted so meat can vent. Cook until the internal temperature is 160°. Serve with rice. Marcus Easterling, Theodore High School §§§ Veggie Beef Roll Ups 1 pound lean ground beef 8 lasagna pasta 1 jar spaghetti sauce (sun-dried tomato/basil) 1 small sweet onion, chopped 2 green onions, chopped 2 carrots, chopped 1 heaping tablespoon chopped cilantro ½ green bell pepper, chopped Shredded mozzarella cheese Shredded parmesan cheese 1 teaspoon vegetable oil Salt & pepper to taste Cilantro for garnish Preheat oven to 350° F. Bowl the lasagna as directed on the box. In a skillet, sauté onions, carrots, and bell pepper in the oil. Add cilantro and set aside in a bowl. In the same skillet, brown the ground beef and season with garlic powder, salt, and pepper. Drain the excess oil. Combine vegetables, beef, and spaghetti sauce. On a large plate, lay out one pasta strip. Spread a thin layer of the vegetable/meat mixture. Add a layer of mozzarella cheese. Roll the strip like a pinwheel and set swirl up in a casserole dish. Continue with the others, reserving a little sauce, and cheese to top the entire dish. Use the remaining sauce, mozzarella cheese, and the parmesan cheese to sprinkle over the top. Bake 20 minutes or until the cheese is melted well and is just beginning to brown. Arrange neatly on a serving dish and garnish with cilantro leaves. Allie Taylor, Baker High School more recipes Daytime Beef Stew 2 pounds of stew beef 2 tablespoons vegetable oil 2 cups water 1 tablespoon Worcestershire Sauce 1 clove garlic 2 bay leaves 1 teaspoon salt 1 teaspoon sugar ½ teaspoon pepper 3 carrots, sliced 3 ribs celery, sliced 2 tablespoons cornstarch Rice, Cooked Rosemary Basil Tomato Brown stew meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, and pepper. Add carrots and celery. Cover and cook for 30 minutes. To thicken gravy, remove 2 cups of liquid and add cornstarch to it. Stir until smooth. Return mixture to pot and stir until bubbly. Serve over rice. Garnish with Rosemary, Basil, or Tomato. Dayanera Clark, Semmes Middle School §§§ Great Aunt’s Meat Loaf 3 pounds of ground beef 3 cups dark brown sugar 3 cups ketchup 1 tablespoon salt 1 tablespoon pepper Preheat oven to 350 degrees. Add salt and pepper to ground beef. Place in 8” x 8” pan and form meat into a loaf. Bake the meat for 45 to 60 minutes or until cooked thoroughly. Mix ketchup and brown sugar to form a sauce. Remove from oven and pour half of the sauce over meat loaf. Cook an additional 15 minutes. Remove from oven and add the remaining sauce. April Reid, Citronelle High School more recipes Steak and Mushrooms 2 tablespoons Olive oil 2 pounds Beef skirt steak cut into 6 pieces 3 cloves garlic, minced 1 ½ cups diced onion 3 cups Prego Fresh Mushroom Italian Sauce 1 10-ounce pkg. Pepperidge Farm Mozzarella Garlic Bread 1 head of broccoli Small bag of mini carrots 1 can sliced mushrooms Bunch of Fresh parsley Heat the oven to 400°F. for the bread. Heat the oil in a 12 inch skillet over medium-high heat. Add the beef in batches and cook until it is well browned on both sides. Remove the beef from the skillet. (Meanwhile, boil the broccoli in a pot, and boil the carrots in a different pot.) Add the garlic and onion to the skillet. Cook until the onion is tender-crisp. Add mushrooms. Stir the sauce into the skillet and cook for 15 minutes. Return the beef to the skillet. Continue cooking for 5 minutes or until the beef is cooked through. (Meanwhile, bake the bread according to the package directions.) Drain the broccoli and the carrots. Chop carrots to small squares. Dice the parsley. Cut the bread into 2 inch diagonal slices and serve with the beef mixture, carrots, and broccoli. Sprinkle with the diced fresh parsley. Shahed Salim, W. P. Davidson High School more recipes PEANUT RECIPES Spicy Soba Noodles with Chicken in Peanut Sauce 1 carrot 2 cups fat-free, less-sodium chicken broth 1/3 cup reduced-fat peanut butter 1 tablespoon chopped, peeled ginger 2 tablespoon low-sodium soy sauce 6 tablespoon sliced green onions 2 tablespoons honey 1 to 2 teaspoons crushed red pepper 1 garlic clove, minced 1 pound skinless, boneless chicken breast 5 cups cooked soba 6 tablespoons chopped, unsalted, dry-roasted peanuts Shave carrot lengthwise into thin strips. Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic. Stir until smooth. Place chicken in a large saucepan. Add 2 2/3 cups broth. Bring to boil. Reduce heat and simmer 4 minutes or until chicken is done. Remove from heat. Let stand 20 minutes. Drain. Cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken and noodles in a large bowl. Toss to coat. Sprinkle with onions and peanuts. Garnish with parsley and tomato wedges. Allison Sanderson, Theodore High School more recipes Peanut Shrimp Chowder ½ cup butter ½ cup minced onion ½ cup celery, chopped fine ¼ cup green bell pepper, minced 1 bunch of parsley 6 black peppercorns 1 bay leaf 1 thyme sprig 4 Coriander seeds ½ teaspoon allspice 2 cups minced tomatoes with juice 1 ½ quarts fresh shrimp stock 2 cups Yukon gold potatoes, small, diced Salt and Pepper to taste 1 ½ cups heavy cream 2 cups raw, whole, peeled shrimp Chopped peanuts Basil Melt 3 tablespoons butter in pot until foamy; add onion, celery and bell pepper; sauté until softened. Add garlic and half amount of parsley. Combine peppercorns, bay leaf, thyme, coriander seeds, allspice, and parsley stems in a cheesecloth bundle. Add to pot with tomatoes and stock. Bring to a boil and reduce to a simmer. Cook for 10 minutes and add potatoes, salt and pepper. Mix peanut flour with 2 tablespoons butter until paste is smooth. Stir peanut flour/butter and cream into simmering soup and simmer for five minutes. Add shrimp; pull off the heat, cover and let sit until shrimp are cooked through. Ladle into bowls and garnish with shrimp, basil, chopped peanuts, and parsley. Adrian Allen, Mattie T. Blount High School §§§ Thai Peanut Chicken Pizza Peanut Sauce 1 tablespoon vegetable oil 1 tablespoon minced onion 1 tablespoon minced fresh ginger 1 cup smooth peanut butter 1 cup coconut milk 3 tablespoon soy sauce 1 tablespoon Thai fish sauce Thai chili sauce (to taste) Heat the oil in a saucepan over medium heat. Add in the onion and sauté one minute. Add the garlic and ginger. Continue to cook, stirring, until slightly soft, about five minutes. Add the peanut butter and reduce heat to low. Allow the peanut butter to melt slightly, and then add the coconut milk, soy sauce, and fish sauce. Whisk all together until smooth. Add the garlic chili sauce to taste. (Continued next page) more recipes Pizza Brown sugar Chicken breast cut into large chunks Hot chili sauce 1 lime 1 tablespoon fish sauce Cilantro Shredded provolone cheese Pizza dough Green onions Peanut Sauce Marinate chicken in brown sugar, chili sauce, fish sauce, and juice of lime overnight. Cook chicken thoroughly with half of marinate in medium skillet. After cooking, cut chicken into bite0-size pieces. Spread peanut sauce over pizza dough. Top with cooked chicken, provolone, and chopped green onions. Bake pizza according to package. After baking, top pizza with fresh chopped cilantro. Ansley Laster, Baker High School §§§ Beef Steak with Peanut Dipping Sauce 1 cup long grain rice 1 1-pound flank or chuck steak, tripped 2 tablespoons hoisin sauce ¼ teaspoon salt Cooking Spray 2 tablespoons chopped fresh cilantro 8 skewers 2 tablespoons light coconut milk 1 teaspoon fresh lime juice 1 tablespoon low-sodium soy sauce 1 ½ tablespoons creamy peanut butter 1 teaspoon sugar ½ teaspoon green curry paste Preheat broiler. Cook rice according to package directions, omitting salt and fat. Drain; cover and keep warm. Cut steak diagonally across grain into ¼ inch thick slices. Combine steak and hoisin in a bowl. Toss to coat. Thread steak onto each of eight 8” skewers. Sprinkle evenly with salt. Place skewers on a broiler pan coated with cooking spray. Broil 3 minutes on each side or until desired degree of doneness. Sprinkle skewers with cilantro. Combine coconut milk and remaining ingredients in a brown. Stir until smooth. Serve with skewers and rice. Serves 4. Michael Baxter, W. P. Davidson High School more recipes Pork recipes Hannah Lynn’s Dixieland Delight Pork Chops 2 pounds thin center cut, boneless pork chops ½ cup all purpose flour 3 tablespoons vegetable oil 2 tablespoons butter ½ cup chopped onion 1 clove garlic 2 – 7 ounce cans mushrooms 2 cans cheddar cheese soup (10.75 ounce) 1 tablespoon salt 1 teaspoon salt rice red, green, and yellow bell peppers Heat vegetable oil in large skillet. Dredge the pork chops in the flour and brown on both sides. Remove chops from the skillet and add butter, onions, and garlic. Sauté until onions are golden. Add soup, mushrooms, salt, and pepper. Simmer until sauce is bubbly. Place a layer of chops in casserole dish and pour half the sauce over the chops. Repeat the layers and bake at 275 degrees until chops are tender. Serve over rice. Hannah Lynn Weaver, Semmes Middle School more recipes Pork Tenderloin Medallions with a Simple Marsala Sauce 1 large or 2 small pork tenderloins, about 1 ½ pounds 2 tablespoons butter, divided 2 tablespoons olive oil, divided 8 ounces sliced mushrooms 4 green onions, thinly sliced 1/3 cup flour 1 teaspoon salt ¼ teaspoon ground black pepper ¾ cup Marsala wine ½ cup chicken broth 5 or 6 large Red Potatoes Slice potatoes in half and boil until tender. Set aside. Slice the pork crosswise, about ¾ to 1-inch in thickness. Gently pound slices with the heel of your hand or a meat tenderizer to make the medallions about ½ inch thick. In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Saute the mushrooms until golden. Add the green onions and continue cooking, stirring, for 1 minute. Remove vegetables to a plate and set aside. Dredge the pork medallions in the flour mixture. Add 1 tablespoons of butter and 1 tablespoon of oil to the skillet. Cook the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned. Add the wine and broth to the skillet along with the mushroom mixture, and simmer, uncovered, for 2 minutes. Cover and reduce heat to low; cook for about 10 minutes longer. Serve with potatoes. Serves 4. Brandon Johnson, W. P. Davidson High School §§§ Apple-Glazed Pork Chops 4 – ¾ inch thick bone-in pork chops 2 tablespoons olive oil 1 cup apple juice 2 tablespoons brown sugar, divided 1 teaspoon salt ¼ teaspoon dried rosemary, crushed ¼ teaspoon dried thyme 1 tablespoon cornstarch 1 tablespoon cold water 2 large, tart apples, sliced ½ cup sliced onion 2 tablespoons butter Diced apples or crabapples Parsley In a large skillet, brown pork chops in oil. Add the apple juice, 1 tablespoon brown sugar, salt, rosemary, and thyme. Cover and cook for 7-8 minutes or until meat juices run clear. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1 – 2 minutes or until thickened. Meanwhile, in another skillet, cook the apples, onion, butter, and remaining brown sugar over medium heat for 3-4 minutes or until apples are soften. Serve over pork chops. Garnish with spiced apples or crabapples and parsley. Michael Holmes, Mattie T. Blount high School more recipes Pork Chop Supreme 5 Pork chops 1 tablespoon onion powder 1 tablespoon pepper ½ tablespoon Accent Basil flakes White rice 1 can cream of celery soup 1 tablespoon salt ½ teaspoon lemon pepper 1 tablespoon meat tenderizer 1 cup water Place foil in a roaster pan, or roaster. Mix pepper, onion powder, salt, accent, lemon pepper, meat tenderizer, and basil flakes together in a small bowl. Sprinkle on both sides of each pork chop. Place the seasoned pork chops in the pay and pour the celery soup and water in the pan. Please in an oven and cook for an hour at 250 degrees. Check on the meat from time to time. Cook rice in a pan and let simmer. Gradually season. When done, serve with pork chops. Niyah Nettles, Citronelle High §§§ Phillip’s Pork 1 pork tenderloin, cleaned and trimmed 2 cups Zesty Italian Dressing 3 slices of bacon 1 tablespoon garlic powder 1 teaspoon Lawry’s Seasoned Salt 1 teaspoon dried basil ½ teaspoon dried oregano 1 teaspoon black pepper olive oil Rice /Cream of Roasted Garlic Soup Green onions, tomatoes, parsley Put Italian dressing on top of pork tenderloin. Combine garlic powder, seasoned salt, basil, oregano, and black pepper. Rub seasoning all over the pork tenderloin. Wrap pork with bacon and secure with toothpicks. Take your olive oil and coat meat well. Place in a 9” x 13” pan and bake uncovered in a 375°F to 400°F oven for 45 to 60 minutes, or until pork reaches about 155°. Make sure the bacon is completely done. Remove and wrap in foil. Let stand for 10 minutes before slicing. This pork tenderloin recipe serves 2 to 4 served over white rice and cream of roasted garlic soup. Garnish with green onions, pan seared tomatoes, and parsley. Phillip Bolton, Theodore High School more recipes Chops ala Queen Stuffing Chops: 4 Pork chops, 1” thick, bone in 1 cup sweet crisp apples, thinly sliced ½ tablespoon butter 1 teaspoon onion powder 1 teaspoon paprika ¼ cup Brie cheese, thinly sliced ½ cup sweet onion, thinly sliced 1 tablespoon vegetable oil 2 teaspoon garlic salt ½ teaspoon cilantro, minced Preheat the oven to 424 degrees. Wash chops. Lay each flat and cut a pocket, going from the flesh side to the bone, leaving about ¼ inch around d the edges. Try not to create a butterfly cut. Season the chops both inside and out with the garlic salt, onion powder and paprika. Sear the chops in a skillet over medium/high heat in butter and oil. Separate the Brie, onion and apple slices into 8 even parts. Half the parts will be used to stuff the chops and the other half will be used on top of the chops. Evenly stuff the slices in the pocket. Be careful not to over stuff. Hold closed with tooth picks. Place them into a baking dish, topping with remaining 4 parts. Cover with aluminum foil. Bake for 40 – 45 minutes. Linguini Sauce 4 Cups Cooked Linguini (save the water) 1 tablespoon butter ½ sweet onion, chopped 2 teaspoon black pepper 2 tablespoon flour ½ cup green onion, chopped 2 tablespoon cilantro, minced Slivers of Parmesan Cheese In the braising skillet brown the flour over medium heat. As the flour takes a light brown color, add ½ cup of the pasta water and simmer for 3 minutes to create a roux. Place chopped green and sweet onions and cilantro in a microwave safe dish, and microwave on high 1 minute or until tender. Add them to the roux. Add linguini and toss. Serve with chops placed on top of linguine. Garnish with cilantro and Parmesan cheese. Briahna Norwood, Baker High School that's all!