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- Cooking with the Scovie Winners
by Nancy Gerlach
The results are in, the Scovie winners announced, and now comes the fun part--cooking and experimenting with the winning products. With such a wide variety of winners, it was hard to choose a limited number of recipes for this column, so I tried to choose a good sampling of the many categories. Although some of these products came with their own recipes or suggested uses, I thought it would be fun to show their versatility by embellishing on the producer's suggestions, as in the Tri-Tip Roast and the Baked Brie. Other products I have used in ways that are completely different from the most obvious uses. For example, I've used the grand prize winner and first place barbecue sauce in a shrimp dish that's based on a classic Cajun recipe, rather than on the standard chicken or baby back ribs.
Because the competition was so stiff, all of the Scovie winners should be proud of their awards. I certainly encourage you to try the winning products, in both conventional and interesting new ways.
Recipes
Barbecue Shrimp
Grand Prize Winner
Chilli Peppers Habanero BBQ Sauce
Although the title of this Cajun-based recipe is Barbecue Shrimp, the dish is actually cooked, not barbecued. Using the sauce as a condiment reduces the need for a number of ingredients as well as making it very easy to prepare.
24 medium shrimp, peeled and deveined
Freshly ground black pepper
3 tablespoons olive oil
1/4 cup chopped onion
2 teaspoons minced garlic
1 ½ cups beer
3 tablespoons CHILLI PEPPERS HABANERO BBQ SAUCE
1 tablespoon honey
2 teaspoons Worcestershire sauce
3 bay leaves
1 tablespoon butter
2 cups cooked white rice
Garnish: Lemon wedges
Sprinkle the shrimp with the black pepper and set aside.
In a large saucepan, heat 2 tablespoons of the oil until hot and sauté the onion and garlic for 1 minute. Add half the shrimp and, while shaking the skillet, sear the shrimp for 1 minute. Transfer the shrimp to a bowl and keep warm. Add the remaining oil, and repeat with the remaining shrimp. Set all the shrimp aside.
Add the beer, BBQ sauce, honey, Worcestershire sauce, and bay leaves. Bring the sauce to a boil, reduce the heat and simmer for 30 minutes. Let the sauce cool for 15 minutes and then strain.
Return the sauce to the heat and simmer until it is reduced by one half.
Add the shrimp to the sauce, toss to coat, and simmer for a couple of minutes or until heated through. Stir in the butter until it is thoroughly incorporated.
Serve the shrimp over the rice, garnished with the lemon wedges.
Serves: 4
Heat Scale: Medium
Chilli Peppers Sauce Company
Chilli Peppers Habanero BBQ Sauce
Kill Devil Hills, NC 27948
PH: (919) 441-8081; FAX: (919) 441-8321
James Douglas
Tri-Tip Roast with Chipotle Meat Sauce #17
First Place Meat Sauce
CKC Chipotle Marinade Meat Sauce
According to Paul Sheehan Jr., owner of Coast Kitchen & Cannery Foods, "After considerable time spent on trial and error, and many additional pounds added, we finally settled on Recipe #17. It's actually one of the simplest recipes we came up with but is one of the best tasting." I've added a sauce, but the dish is also good served without it.
1 3-4 pound Tri-Tip roast
2 cups CKC CHIPOTLE MARINADE MEAT SAUCE
The Sauce:
1 tablespoon olive oil
1/4 cup finely chopped onion
2 cloves garlic, minced
2 cups red wine
1 cup beef broth
2 tablespoons reserved CHIPOTLE MARINADE MEAT SAUCE
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
1 tablespoon butter
Salt to taste
Place the roast in a heavy duty plastic bag with the CKC meat sauce, then marinate in the refrigerator for 2 to 3 days. The longer the better.
Preheat the oven to 325 degrees F.
Remove the roast from the bag and reserve the sauce. Heat a heavy frying pan until very hot, add the meat and brown the roast very well on all sides. Remove from the pan and place in a roasting pan.
Roast to desired doneness--25 minutes per pound for rare, 35 for medium, and 45 for well done. Remove the meat, reserving the pan drippings, and keep warm.
To make the sauce: heat the oil in the roasting pan and sauté the onion and garlic for a couple of minutes. Deglaze the pan with ½ of the wine, making sure to scrape up all the bits and pieces from the pan. Add the remaining wine and broth and bring to a boil. Reduce the heat, add the meat sauce, pepper, and oregano, then simmer for 5 minutes. Stir in the butter until it is thoroughly incorporated and season to taste with salt.
Pour some of the sauce on a serving platter. Slice the meat as thin as possible, arrange the slices on the sauce and serve with the remaining sauce on the side.
Serves: 8 to 10
Heat Scale: Medium
CKC Foods
Chipotle Marinade Sauce
Oxnard, CA 93033
PH: (805) 385-7307; FAX: (805) 385-7310
Paul Sheehan
Raspberry Chipotle Glazed Brie Baked in Pastry
First Place Condiments/Dressings
Roasted Raspberry Chipotle Sauce
Use this condiment to prepare a great hors d'oeuvre, glaze, or even a salad dressing. This recipe for an elegant appetizer can be assembled in a matter of minutes and looks like it took a lot of work. Prepared frozen croissant pastry dough can also be used. Just roll out the croissants into triangles, overlap them, and fold them up around the cheese.
1 sheet frozen puff pastry, defrosted
1 small round of brie
4 to 6 tablespoons ROASTED RASPBERRY CHIPOTLE SAUCE
3 tablespoons chopped pecans, optional
1 egg, beaten
Butter a baking pan and line with aluminum foil.
Roll the pastry on a lightly floured surface and cut out two circles--one approximately 7 ½ to 8-inches and the other 4-inches in diameter, or a little larger than the round of cheese. Don't discard the excess dough.
Place the larger circle on the baking pan and center the brie on top of the dough. Top the brie with the raspberry sauce and sprinkle with the nuts. Bring the dough up the sides of the cheese and press firmly so it will cover all but the top of the cheese. Brush the edges of the dough with the egg.
Brush the outer rim of the small dough circle with the egg and place over the top of the cheese with the moistened side down. Press the edges of the two dough circles together firmly to seal.
Brush the top and sides with the egg. Cut designs and/or patterns from the dough scraps and decorate the top of the pastry. Finishing by again brushing with the egg. Place in the refrigerator for at least 30 minutes before baking.
Preheat the oven to 375 degrees F.
Bake for 20 to 30 minutes or until golden brown. Let the baked cheese set for 10 minutes before serving.
Transfer the cheese to a serving dish by carefully picking it up along with the foil. Place on a decorative platter, trim away the excess foil and serve.
Serves: 6 to 8 as an appetizer
Heat Scale: Medium
Fischer & Wieser Specialty Foods, Inc.
Roasted Raspberry Chipotle Sauce
Fredericksburg, TX 78624
PH: (830) 997-7194; FAX: (830) 997-0455
Karen Robertson
Spaghetti alla Puttanesca
First Place Condiments/Pickled
Pecos Valley Garlic
Puttanesca, or the prostitute's pasta, was so named because it's so quick and easy to make that working ladies could prepare it between clients. This is a favorite summer entree of mine because it takes advantage of fresh vine-ripened tomatoes.
6 ounces dry spaghetti
4 ripe tomatoes
1 tablespoon olive oil
10 Kalmata or Greek black olives, pitted and finely chopped
2 tablespoons capers, drained and finely chopped
6 cloves PECOS VALLEY GARLIC, finely chopped
1 teaspoon anchovy paste
1 ½ teaspoons crushed red chile, including the seeds
Salt and Freshly ground black pepper
Cook the spaghetti in boiling water for 8 to 10 minutes, or until al dente. Drain the spaghetti and keep it warm.
Roast and peel the tomatoes and coarsely chop, reserving all the juices.
Heat the oil in a large skillet until hot, add the olives, capers, and garlic, then sauté the mixture for 1 minute. Add the tomatoes, anchovy, and chile, and season with salt and pepper. Simmer the sauce over a low heat for 10 minutes, stirring occasionally.
Raise the heat, add the spaghetti and mix well to thoroughly coat. Heat until the pasta is hot and then serve.
Serves: 2
Heat Scale: Medium
Pecos Valley Foods
Pecos Valley Garlic
Midland, TX 79702
PH: (800) 995-0731; FAX: (915) 684-6213
Dean/Marsha Ingram
Microwave Green Chile Pistachio Brittle
First Place Snacks
Mrs. Dog's Green Chile Pistachio Nuts
This microwave version of peanut brittle is easier to prepare than most, but be sure to use a large bowl to keep the mixture from boiling over as the volume increases. The green chile heat is a nice complement to the sweet brittle.
2 cups sugar
1 cup corn syrup
1/4 teaspoon salt
1 cup MRS. DOG'S GREEN CHILE PISTACHIO NUTS
2 tablespoons butter
2 teaspoons baking soda
1 tablespoon vanilla extract
Generously grease both a 2-quart microwavable bowl and a large cookie sheet.
Combine the sugar, corn syrup, salt, and pistachios in the bowl and mix well. Microwave on high for 4 minutes. Remove, stir well and again microwave on high for 4 minutes.
Add the butter and stir well to blend. Return to the microwave and cook for another 4 minutes on high.
Remove from the microwave and add the baking soda and vanilla, then quickly stir the mixture until it turns a light brown. Immediately pour the mixture onto the greased cookie sheet and let it cool completely.
When the candy is cooled, break it into pieces and enjoy immediately, or store in an airtight tin for future use.
Yield: 1 ½ pounds
Heat Scale: Mild
Mrs. Dog's Products, Inc.
Mrs. Dog's Green Chile Pistachio Nuts
Grand Rapids, MI 49516
PH: (616) 454-2677; FAX: (616) 774-0193
Julie Applegate
Atomic Avocado Sauce
First Place Condiments/Other
Atomic Horseradish
Horseradish is certainly not limited to prime rib, as evidenced by this recipe. According to Ron Smith of Smith and Smith, this is a great sauce to use both hot and cold. Use it heated over eggs, steak, and vegetables, or cold as a sandwich spread, or a dip for chips or veggies.
1 large very ripe avocado
½ cup sour cream
2 tablespoons ATOMIC HORSERADISH
1 tablespoon mayonnaise
1 tablespoon lemon juice, fresh preferred
1 teaspoon salt (optional)
Place all the ingredients in a bowl and blend until the mixture is very creamy.
Serve either hot or cold.
Yield: 1 cup
Heat Scale: Hot
Smith & Smith
Atomic Horseradish
Ventura, CA 93001
PH: (805) 643-4266; FAX: (805) 643-4064
R. Ellis Smith
Goong Nam Pla Wan (Roasted Coconut Shrimp)
First Place Most Unique
Satay Thai Roasted Coconut Salsa
Foo Swasdee at Texas Food Research, Inc. developed this recipe to complement the "unique" flavors of the salsa. Serve this as an entree or as a tasty appetizer.
1 cup all-purpose flour
½ tablespoon baking powder
3/4 teaspoon Satay's Original South China Seas Seasoning-Garlic/Cilantro
1/4 cup dried, unsweetened coconut flakes
3 cups vegetable oil, canola preferred
20 jumbo shrimp, peeled, deveined, and butterflied
5 pineapple rings, either canned or fresh, quartered
1/4 cup SATAY THAI ROASTED COCONUT SALSA, for dipping
Garnish: Lettuce leaves, carrot slices, chopped cilantro, and sliced cucumber
Combine the first four ingredients to form a batter.
Heat the oil in a frying pan over medium heat to 370 degrees F.
Coat the shrimp with the batter and fry in the oil until golden brown.
Remove the shrimp, drain, and blot off any excess oil with a paper towel.
Coat the pineapple in the batter and fry in the oil until golden brown.
Remove the pineapple, drain, and blot off any excess oil with a paper towel.
Arrange the fried shrimp and pineapple on a serving platter and garnish with the lettuce, carrot, cilantro, and cucumber. Serve the shrimp with the Satay Thai Roasted Coconut Salsa for dipping.
Serves: 4
Heat Scale: Mild
Texas Food Research
Satay Thai Roasted Coconut Salsa
Austin, TX 78757
PH: (512) 467-9008; FAX: (512) 467-0347
Brian A. Thomson
