2014 Cook-Off
Ground Turkey
Canned crushed pineapple (in pineapple juice)
Eggs (fresh)
Italian parsley
Winning team:
“Once Upon a Turkey”
Dina Wayrich
Rob Desantis
Suffolk County, New York
Winning Recipe:
Aloha Sliders
1 pound ground turkey
Handful of parsley finely chopped
¼ red onion finely chopped
1 egg
1 tablespoon pineapple juice
½ cup canned crushed pineapple
¼ cup teriyaki sauce
¼ cup soy sauce
Handful of breadcrumbs
Salt and pepper
Hawaiian bun, toasted
Tropical salsa
½ jalapeno pepper finely chopped
¼ red onion chopped
½ cup canned crushed pineapple
½ cup fresh pineapple chopped
½ mango chopped
½ lime squeezed
1 roma tomato chopped
1 green pepper chopped
Slaw
½ pound jullianne broccoli, red cabbage, green cabbage, carrots
1 cup low fat mayo
1 tsp onion powder
2 tbs sugar
½ tsp celery seed
Splash of apple cider vinegar
Handful of dried cranberries
Salt and pepper to taste
1. mix all of the slaw ingredients together and let marinade.
2. mix all ingredients for the salsa in a bowl and let marinate while preparing the slider
3. mix all the slider ingredients in another large bowl.
4. to prepare slider: place some turkey meat preparation in the palm of your hand and make a
little dip in the center. Fill dip with ½ tsp of crushed pineapple. Complete patty with another
palm of turkey meat preparation on top.
5. grill on both sides
6. place on toasted Hawaiian bun and top with salsa. Serve with side of slaw.
2013 Cook-Off
Firm tofu
Green beans
Orange Marmalade
French bread loaf
Winning team:
Once Upon a Tofu
Dina Wayrich
Rob Desantis
Suffolk County, New York
Winning Recipe:
Asian Tofu Experience
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 Cook-off
Flank steak
Red onion
White button mushrooms
Roasted red peppers (jarred)
Mayonnaise
Winning team:
Team Longfellows, Kennett Square & West Chester, PA
Tammy Whiteman
Jerry Peters
Winning Recipe:
Chilled Iceberg Lettuce Wedges with Roasted Red Pepper Dressing and Blue Cheese
Crumbles
Dressing
1/2 cup Mayonnaise
1/4 cup Milk
2 Tablespoons Ranch Dressing Mix
1 Large Roasted Red Pepper
1/3 cup Finilly 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 potaoes 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 Cook-off
Chicken breast
Canned tomatoes
Red bell pepper
Onion
Garlic
Winning Team:
The Palatable Podcasters of ProMed ("Palatable Podcasters", for short)
Caramanis O'Brien
Chris Montera
Winning Recipe:
Rescued by Chicken
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.