Posted by WRAL, NC on October 25, 2009 at 09:23:30:
Cook wins four State Fair cooking contests
WRAL at the N.C. State Fair
Raleigh, N.C. — A Youngsville woman won four blue ribbons and got recognized for her culinary flair at the North Carolina State Fair this year.
Amanda Boury won the N.C. Pork Council's TarHeel Pork Challenge, N.C. Pecan Association's Pecan Recipe Competition, N.C. Peanut Growers Association's Pea-nutty Vegetarian Recipe Contest and N.C. Egg Association's Incredible! Egg Sandwich Recipe Contest.
Cook wins four State Fair cooking contests
Her winning recipes were Pork Cranberry Brie Panini, Pecan Pesto Pizzette with Goat Cheese, Crispy Thai Chik'n Wraps with Peanut Sauce, and Carolina Club sandwich.
Boury said creating new dishes is an experimental process of trial and error.
"I got to say a lot of it is spur of the moment," she said. "I get an idea, I go home, try to re-create something in my kitchen, and then get some input."
Her work as a graduate student at North Carolina State University provides her with the perfect audience to test her new creations, Boury said.
"My office-mates love me. They are my guinea pigs and are very critical, so they're very helpful," she said.
Her strategy for winning some many contests? Enter as many as possible, and get her mother's help, Boury said.
"My mother and I enter these together, so she's been a great sounding board," she said.
Boury took home $700 in prize money from the fair.
Amanda Boury's blue-ribbon recipes
Posted: Today at 9:01 a.m.
Pork Cranberry- Brie Panini
Sliced Loaf of Italian bread
1 lb Sliced Pork Roast tenderloin seasoned with Herbs de Provence
8 oz Brie Wheel
Cranberry Chutney
½ onion thinly sliced and caramelized
Mix onion with cranberry chutney and spread on one piece of bread. Layer several slices of pork roast and top with slices of brie. Grill on a sandwich grill and serve.
Pecan Pesto Pizzette with Goat Cheese
1 8 oz container of fresh pesto
1 cup chopped NC pecans
1 4oz package of goat cheese
¾ cup chopped roasted red peppers
1 cup chopped arugula
Balsamic Vinegar
3 flat bread (or pitas with out the pockets)
On a flat bread spread about 1 Tabl of pesto. Crumble 1/3 of the goat cheese over the pesto and add about 1/3 cup pecans, and ¼ cup peppers on each. Bake at 350 for about 12-15 minutes. Top with 1/3 cup arugula, drizzle with balsamic vinegar and cut into wedges to serve. Makes three pizzettes.
Crispy Thai Chik’n Wraps with Peanut Sauce
Peanut Sauce:
• 1 jar of Thai peanut sauce
• ¼ cup smooth peanut butter
Other ingredients
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 teaspoon grated fresh ginger
• 1 package frozen vegetarian Morningstar Farms Meal Starters Chik’n Strips
• 1 cup snow peas
• 1 cup bean sprouts
• Rice spring roll wraps
• ½ cup chopped dry roasted peanuts
• ½ cup chopped cilantro
• ½ cup chopped watercress
• 1 cup shredded carrots
In a medium sauce pan, heat peanut sauce while stirring in peanut butter, then pour mixture into a serving bowl. Use the same sauce pan and add oil, garlic, ginger, Chik’n Strips, peas and sprouts, then cook until heated through. Prepare rice spring roll wraps according to package instructions. Place Chik’n Strips and vegetables in the center of the wraps. Top with a small amount of peanuts, cilantro, watercress and carrots, then roll up wraps and serve with peanut sauce.
Carolina Club Sandwich
Loaf of Italian bread (or bread of choice)
1 pound of sliced turkey breast
6-8 slices of crisp bacon
1 thinly sliced avocado
6-8 slices of Swiss cheese
Spicy pepper mayonnaise
6 eggs
Salt and pepper to taste
Cook eggs individually, pan fried over-medium/hard. Spread a small amount of mayonnaise on one slice of bread. Layer turkey, bacon, avocado, cheese and egg on a sandwich. Salt and pepper and cook until toasted on a Panini grill.
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