| 2013 EMS Today Cook-Off Competitors and Winners! | |||
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Each team was given :
With that, they had to juse their imagination, skills and tastebuds to create a masterpiece. |
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| 2013 Winners were ...
Once Upon a Tofu Their scrumptious, winning recipe is listed below. Check back soon for information on how to apply to the 2014 EMS Today Cooking Competition! |
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Walter E. Washington Convention Center
Washington D.C.
EMS '13 Today Cook-Off
2013 Winning Recipe
Asian Tofu Experience (Once Upon a Tofu - Dina Wayrich & Rob Desantis - Suffolk County, New York)
1 pkg firm tofu sliced long ways and in half (into strips)
1/2lb fresh string beans diced
1 loaf French bread
1/2 cup Orange marmalade
1 orange used for zest and squeezed for juice
1/2 red onion diced
1 red and 1 yellow bell pepper diced
1 plum tomato diced
1 bunch scallions chopped thin
4 tbsp fresh ginger sliced thin and diced
1 cup teryaki sauce
1 small can bean sprouts
Sesame oil
Prepare marinade:
Take teryaki sauce, 2 tbsp ginger, orange marmalade , zest of half of orange ( more if needed) and juice of orange, whisk in a bowl. Add a small bit of sesame oil ( not too much to over power taste).
Take half of marinade and put to side, this will be used as a dressing.
Heat up grill or pan on med heat
Marinade tofu let sit for 10-15 mins
In another bowl add vegetables and half of the bean sprouts. Add in additional ginger and scallions.
Slice French bread on the bias to create a crostini, heat on grill to toast
Heat tofu on pan or grill, when tofu has grill marks flip and do other side.
Transfer sliced tofu to toasted bread, add topping of vegetables to bread and drizzle the marinade that was set to the side over and a little bit of sesame oil.
2012 WINNING RECIPE
Chilled Iceberg Lettuce Wedges with Roasted Red Pepper Dressing and Blue Cheese Crumbles (Team Longfellows, Kennett Square & West Chester, PA - Tammy Whiteman & Jerry Peters)
Dressing
1/2 cup Mayonnaise
1/4 cup Milk
2 Tablespoons Ranch Dressing Mix
1 Large Roasted Red Pepper
1/3 cup Finely diced fresh red pepper for garnish
Place all ingredients in blender and mix until smooth. Chill.
Chester County Open Face Steak Sandwich with Bacon Mushroom Sauce
Flank Steak
1/4 cup Crushed Mix Pepper Corns
1 Tablespoon Kosher Salt
1- 3 lb. Flank Steak
Bring Flank steak to room temp. Mix pepper and salt together. Coat both sides of flank steak and set aside. Grill 6-8 minutes on each side or till desired temp Tent with foil and set aside to rest.
Bread Base for Sandwich
1/4 cup Olive Oil
1 loaf Rustic Garlic Bread- Sliced 1/2 inch
Coat both sides of the bread with olive oil. Heat grill.
Grill lightly till slightly crisp and set aside.
Bacon Mushroom Sauce
1/4 lb. White Button Mushrooms-Sliced Thin
1/4 cup Dried Porcini Mushrooms- Soaked in water, Overnight
1/2 cup Red Onion- Sliced thin
3 Strips Smoked Bacon- Diced
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
2 Teaspoons Aged Balsamic Vinegar
1/4 cup Chianti Wine
1/2 cup Beef Stock
2 Tablespoons Olive Oil
2 Tablespoons Butter
1/4 Teaspoon Fresh Thyme Leaves
Corn starch if needed to thicken
Place bacon in sauce pan and cook till crisp. Add on olive oil and onion. Saute till onion is soft, add mushrooms. Cook till tender.
Add wine and vinegar and thyme leaves, reduce. When reduced add in red wine and 1/4 cup beef stock. Reduce again by half. Then add in butter, stirring till melted. If needed mix remaining beef stock with 1 Tablespoon cornstarch and add to sauce, stirring till thickened to your desire.
Place bread on plate. Cover with 2-3 Tablespoons Shredded Pecorino Romano Cheese
Cover bread slice with Sliced Flank Steak and Sauce
Garnish
Roasted Red Potatoes
2 lb. small red potatoes cleaned and dried
4 Tablespoons Olive Oil
Kosher Salt
Black Pepper
Pre heat oven to 375 F. Cut Potatoes on half. Toss potatoes with olive oil and salt an pepper to taste. Placed on baking sheet. Placed in over for 30-min turn as needed. Cook till golden brown.
2011 Winning Recipe
Rescued by Chicken (The Palatable Podcasters of ProMed ("Palatable Podcasters", for short) Caramanis O'Brien & Chris Montera)
Ingredients:
4 chicken breasts
1-2 cans tomatoes
2 red peppers, sliced
1 medium onion, sliced
6 cloves garlic
Basil
Salt and pepper
Olive oil
Directions:
Saute red peppers, onion and garlic in 2 tablespoons of olive oil. Remove from skillet. Brown chicken in the remaining oil. Return vegetables to skillet along with the tomatoes and their juice. Add salt and pepper to taste. Cover and simmer for 10 minutes. Add the basil. Cover and simmer until tender, about another 15 minutes. Serve over pasta or rice.