Award-Winning Recipe: America's Next Pork Personality

$5,000 Winning Recipe at the 2009 Food Network Wine and Food Festival "America's Next Pork Personality Contest"

SPICY ASIAN PORK TENDERLOIN WITH PEAR MASHED POTATOES AND GRILLED BABY BOK CHOY

PORK AND MARINADE:
1-1/4 to 1-1/2 pounds pork tenderloin
1/4 cup mirin
4 Tablespoons hoisin sauce
2 Tablespoons soy sauce
1 Tablespoon honey
1 teaspoon ground ginger
1/2 teaspoon Chinese 5-Spice powder
1/4 teaspoon hot Chinese mustard
1 clove garlic, minced or pressed

PEAR-CARAWAY MASHED POTATOES:
1-1/2 pounds russet potatoes, peeled and cubed
2 Tablespoons butter
1 medium pear or pear-apple, cored, peeled and cubed
1/3 cup sliced green onion, with some tops included
1 teaspoon caraway seed
1 Tablespoon milk (or more if needed)
1/2 teaspoon salt
1/4 teaspoon pepper

2 Baby Bok Choy- halved lengthwise and kept intact
Olive oil for brushing
Salt and pepper to taste

PREPARATION:
For Pork: Place tenderloin pieces in a nonreactive dish. Combine all remaining marinade ingredients in a small bowl and whisk to combine. Pour 1/4 cup of marinade over pork and turn to coat. Set aside to marinate while preparing rest of dish. Place remaining marinade in a small saucepan; set aside.
For potatoes: Place potatoes in a medium saucepan with water to cover. Bring to a boil and cook until just tender, about 12 minutes; drain and set aside. While potatoes are boiling, melt butter in a medium skillet. Add pear, green onion, and caraway seed to pan and saute until mixture is softened, about 5-7 minutes. Place cooked potatoes, pear mixture (along with all liquid in pan), milk, salt, and pepper in bowl of a food processor. Pulse until mixture is just smooth, adding more milk, if needed, a little at a time until of desired consistency. Return mixture to saucepan; cover and keep warm.
To grill pork and bok choy: Prepare grill for medium-high heat. Remove pork from marinade and grill about 6-7 minutes per side, depending on thickness of pork, and basting with any marinade in dish. When done, place pork on a work surface and let rest for 5 minutes. While pork is resting, brush halved bok choy with oil and sprinkle with salt and pepper. Grill on both sides until just wilted and lightly browned, about 1-1/2 minutes per side. To serve dish: Place a dollop of mashed potatoes on each of 4 serving plates, along with pieces of bok choy. Slice pork and place on dish. Heat marinade and drizzle over pork slices. Serves 4.



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Award-Winning Recipe: National Beef Cook-Off

$10,000 Winning Recipe National Beef Cook-Off:
"Live Well with Fast and Convenient Grilled Beef Recipes"

Orange-Chipotle Skirt Steaks

Total Recipe Time: 30 minutes
Marinade Time: 6 hours to overnight

1-1/2 pounds beef skirt steak, cut into 4 to 6-inch pieces
2 medium oranges, divided
2 cups chopped tomatillos (4 to 5 small to medium)
1/2 cup chopped red onion
2 to 3 teaspoons minced chipotle peppers in adobo sauce
1/4 teaspoon ground cumin
1/8 teaspoon salt

Marinade:
Juice of 1 medium orange
2 tablespoons vegetable oil
2 tablespoons adobo sauce (from chipotle peppers)
1 teaspoon ground cumin
1/4 teaspoon ground black pepper

1. Combine Marinade ingredients in food-safe plastic bag; add beef, closing bag securely. Marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Grate 1/2 teaspoon peel from 1 orange and cut orange and half of remaining orange into segments; chop segments into 1/2-inch pieces. Combine orange peel, segments, tomatillos, onion, chipotle peppers, cumin and salt in medium bowl and refrigerate until ready to serve; cut remaining 1/2 orange into wedges and reserve for garnish.
3. Remove steaks from marinade, discarding marinade; place steaks on grid over medium, ash-covered coals and grill, uncovered, 10 to 13 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks diagonally across the grain into thin slices, seasoning with salt, as desired; serve with tomatillo salsa and garnish with reserved orange wedges.

Makes 6 servings



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Award-Winning Recipe: National Restaurant Association "Hot Chef"

National Restaurant Association “Hot Chef” Grilling Challenge 2009 Winning Recipes



GRILLED ARCTIC CHAR WITH MAPLE DIJON GLAZE



1 Tablespoon Dijon mustard
2 Tablespoons maple syrup
Juice of 1 lemon
1 Tablespoon melted butter
4 6-ounce Arctic Char fillets
Salt
Freshly ground pepper

1. Prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas)
2. Whisk together the mustard, maple syrup, lime juice and olive oil. Set aside.
3. Season the Arctic Char with salt and pepper.
4. To cook fish using a charcoal grill: Lightly oil grill rack, then put fish, skin side up, on grill rack with no coals underneath and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
To cook fish using a gas grill: Lightly oil grill rack, then put fish, skin side up, on rack above shut-off burner and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen skin from grill rack and turn fish over. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
*Cooks' note: If you can't grill outdoors, fish can be broiled, skin side down, without turning, on oiled rack of a broiler pan 5 to 6 inches from preheated broiler, about 6 minutes total.
5. Brush both sides with maple-mustard glaze, and serve with Cucumber, Fennel, and Radish Salad. Serves 4.

CUCUMBER, FENNEL, AND RADISH SALAD

3 cups thinly sliced seeded cucumber
2 cups thinly sliced fennel
1 cup thinly sliced radishes
1/2 cup thinly sliced red onion
2 Tablespoons chopped fennel leaves
2 Tablespoons chopped fresh dill

3-1/2 Tablespoons lemon-flavored olive oil
1 Tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarse black pepper

Garnish: 1-1/2 Tablespoons snipped fresh chives

1. In a serving bowl, combine cucumber, fennel, radishes, red onion, fennel leaves, and dill. In a small mixing bowl, whisk together olive oil, vinegar, honey, mustard, salt, and pepper. Stir into vegetables and mix well. Cover and chill. Before serving, stir again and sprinkle top with snipped chives. Serves 4.

GRILLED LEIPÄJUUSTO (BREAD CHEESE) WITH CLOUDBERRY PRESERVES



Wedges of Finnish bread cheese
Heavy cream
Sugar
Cinnamon
Cloudberry Preserves

Slice desired amount of Finnish bread cheese and drizzle both sides with heavy cream. Sprinkle both sides with sugar and cinnamon. Grill about 2 minutes on each side, or until the bread cheese begins to soften. Spoon with cloudberry preserves and serve with Lingonberry-Cardamom Martini.


LINGONBERRY-CARDAMOM MARTINI



2 teaspoons granulated sugar
½ teaspoon ground cardamom
3 oz vodka
1/2 oz orange liqueur
1 oz lingonberry concentrate

1. Combine sugar and cardamom and place in a shallow dish. Moisten the rim of a martini glass and dip into the sugar mixture.
2. Combine remaining ingredients in a cocktail shaker 1/4 filled with chopped ice. Shake and strain into prepared martini glass. Serve with Grilled Leipäjuusto and Cloudberry Preserves.

Award-Winning Recipe: Betty Crocker

CHOCOLATE MARSHMALLOW-PILLOWS

Prize-Winning Recipe 2009! Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.

Cookies:
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
¼ cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
Frosting:
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
½ cup powdered sugar

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Award-Winning Recipe: Better Homes and Gardens

ROSEMARY-SCENTED LEMON CURD AND MASCARPONE SANDWICH COOKIES


$5,000 Category Winner: Better Homes and Gardens "Your Best Recipe Contest"

Cookies:

1 cup unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons minced fresh rosemary
2 teaspoons grated fresh lemon rind
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Filling:

2/3 cup jarred lemon curd
2/3 cup mascarpone cheese

Garnish: 1-1/2 Tablespoons confectioner's sugar
Fresh rosemary sprigs & lemon wedges (optional)


1. Heat oven to 400 degrees. For cookies, combine butter, sugar, vanilla, rosemary, and lemon rind in a large mixer bowl. Beat at medium speed until creamy, about 2 minutes. Reduce speed to low and add flour, baking powder, and salt; beat until mixed.
2. Roll dough into 1-inch balls, making 3-1/2 dozen. Place on ungreased cookie sheets 2 inches apart. Flatten cookies to about 1/4-inch thickness. Bake for 8-9 minutes or until golden on edges. Cool 1 minute before removing to cooling rack. Cool completely.
3. Holding the flat side of cookies, spread half of cookies (21) with about 1-1/2 teaspoons of the lemon curd. Spread the other flat sides of remaining cookies with about 1-1/2 teaspoons of mascarpone. Sandwich cookies together, with one lemon side and one mascarpone side. Dust rounded top of cookie with powdered sugar. Chill cookies at least 1/2 hour, or overnight, if desired. Serve cookies chilled. Refrigerate any leftovers. To serve, place cookies on serving plate garnished with rosemary sprigs and lemon wedges, if desired. Makes 21 sandwich cookies.

Award-Winning Recipe: 39th Pillsbury Bake-Off

SMOKY SOUTHWESTERN SHEPARD'S PIE

Recipe featured on the cover of the 39th Pillsbury Bake-Off Cookbook

1 1/2 lb. lean ground beef round
1/2 cup chopped onion
2 cups water
3 tablespoons margarine or butter
1/2 teaspoon salt
3/4 cup milk
2 cups mashed potato flakes
1 (4.5-oz.) can chopped green chiles
4 oz. (1 cup) shredded Mexican cheese blend
1 (10-oz.) can enchilada sauce
1 to 2 canned chipotle chiles in adobo sauce (from 11-oz. can), drained, seeded and chopped
1/2 teaspoon cumin
1/2 teaspoon dried oregano leaves
1 (11-oz.) can vacuum-packed whole kernel corn with red and green peppers, drained
1/8 teaspoon paprika
1/3 cup sliced green onions
1 small tomato, cut into 6 wedges

Heat oven to 400°F. In large skillet, brown ground beef round with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Meanwhile, in medium saucepan, combine water, margarine and salt. Bring to a boil. Remove from heat. Stir in milk and potato flakes. Cover; let stand 5 minutes. Stir in green chiles and 1/2 cup of the cheese. Drain beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano; mix well. Bring to a boil. Remove from heat. Spread beef mixture in ungreased shallow 2-quart casserole. Top with corn. Spread potatoes evenly over corn. Sprinkle with remaining 1/2 cup cheese. Bake at 400°F. for 13 to 17 minutes or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions. Arrange tomato wedges in center of casserole. Let stand 5 minutes before serving.

Serving size: 6 servings

Award-Winning Recipe: 35th Pillsbury Bake-Off

RASPBERRY FILLED APRICOT CAKE

$2,000 winning recipe from 35th Pillsbury Bake-Off

CAKE:
1 (1 lb. 2.25-oz.) pkg. pudding included Yellow cake mix
1 1/3 cups apricot nectar
2 eggs
FILLING:
1 cup raspberry spreadable fruit or jam
FROSTING:
1 1oz sugar free vanilla instant pudding mix
1/2 cup skim or low fat milk
2 Tablespoons apricot nectar
1 8oz frozen light whipped topping thawed
3 Tablespoons coconut, toasted

Heat oven to 350 F. Lightly grease and flour two 9-or 8-inch round cake pans.
In large bowl, combine cake mix, 1-1/3 cup apricot nectar and eggs at low speed until moistened; beat 2 minutes at high speed.
Pour into greased and floured pans.
Bake 350 F for 25 to 35 minutes or until toothpick inserted in center comes out clean. (Bake 8-inch pans 30 to 40 min.) Cool 15 minutes; remove from pans.
Cool completely.
To assemble cake, slice each cake layer in half horizontally to make 4 layers.
Place 1 cake layer cut side up on serving plate; spread with 1/3 cup spreadable fruit.
Repeat 2nd & 3rd layers with fruit.
Top with remaining cake layer.
In small bowl combine pudding mix, milk and 2 T apricot nectar; blend well.
Add thawed whip topping beat at low speed 2 minutes. Frost sides and top of cake.
Sprinkle top with toasted coconut.
Refrigerate at least 2 hours before serving. Store in refrigerator. Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 min. or until golden brown, stirring occasionally.