Spring Recipe Contest Results
Picking this season’s winner was tough! This time you voted two meatball recipes and one steak recipe into the Cuisinart Test Kitchen for evaluation. Despite sounding similar, the Delicious Italian Meatballs and the Mexican Meatballs recipes were very different. One was classic and simple, the other new-age and complex. Right away we knew we would have trouble choosing, especially because both were up against a Lemon-Pepper Steak slathered in butter.
Each recipe was unique and very tasty. Our favorite, and this season’s winner, was the Delicious Italian Meatballs .
Notes from the Cuisinart Chefs
The Delicious Italian Meatballs tasted, dare we say it, better than Grandma’s! The breadcrumbs, made right in our Cuisinart food processor, allowed us to control the seasoning in our meatballs. One bite and we were quickly reminded that premade breadcrumb mixes don’t compare to the fresh parsley, freshly grated cheese and just-minced garlic used in this recipe.
Plus, not only did we use the Cuisinart food processor to prep the ingredients, but also to mix the meatballs. Several short pulses made them the most tender we’ve ever tasted. Combined with the crunchy, pan-fried crust, these Delicious Italian Meatballs were a winning recipe. They also heated up very well the next day. We suggest serving them with a side of pasta or salad.
The Mexican Meatballs were a close winner. We loved how the different flavors of garlic, tomato, chipotle chile in Adobo and cumin all came together to form a complex but rounded bite. The runner up suggested using a blender to blend the tomatoes and chipotle chile, but we used a Cuisinart stick hand blender right in the pot before adding the meatballs. The sauce turned out great--very smooth with one less blender jar to clean.
The fresh cilantro added at the end of the Mexican Meatballs recipe brightened up the otherwise deep flavors. We think these meatballs are best served over rice or salad, or even as an appetizer. They are perfectly bite-size and adorable.
We knew from the beginning it would be hard to resist steak slathered in butter, and boy were we right. TheLemon-Pepper Steak had a great flavor that was elevated by the lemon zest in the compound butter. It was a bit salty for our taste, so we recommend about 1/2 of a teaspoon less salt. Broiling the steak allowed us to achieve the perfect crust, while still maintaining a pink inside. It makes the perfect meal when served with steamed broccoli and sautéed mushrooms like the recipe recommends.
A big thank you to everyone who submitted recipes and participated in the voting process. We cannot wait to see what you cook up next time!
|Contest Results for Summer 2014|
|Contest Results for Spring 2014|
|Contest Results for Winter 2013|
|Contest Results for Fall 2013|
|Contest Results for Summer 2013|
|Contest Results for Spring 2013|
|Contest Results for Winter 2013|
|Contest Results for Fall 2012|
|Contest Results for Summer 2012|
|Contest Results for Spring 2012|
|Contest Results for Winter 2012|
|Contest Results for Fall 2011|
Spinach, Brie and Prosciutto Tart with Pecan Crust (submitted by AmyInCA on 08/02/2011)
I made this Spinach, Brie and Prosciutto Tart with Pecan Crust for a Sunday brunch and it was perfect. Pair it with some salad greens and a glass of mimosa and you'll have a wonderful brunch.
|Contest Results for Summer 2011|
|Contest Results for Spring 2011|
Mocha Tiramisu Cupcakes (submitted by AmyInCA on 02/20/2011)
If you love Tiramisu, you’ve got to try these Mocha Tiramisu Cupcakes. The chocolate cupcake itself is moist, with a lovely mocha flavor and a hint of Kahlua. The espresso-Kahlua syrup really did wonders to the cupcakes. The Mascarpone frosting is light, creamy, smooth and fluffy.
|Contest Results for Winter 2011|
Crabmeat & Latke Eggs Benedict (submitted by Iris M. on 01/02/2011)
To me, there's nothing better than a great breakfast. For the home cook, making breakfast at home doesn't mean you have to sacrifice quality or elegance. You can not only be creative and use elements that aren't traditionally used for breakfast, but you can have fun with the ingredients as well.
Orange Cream Stuffed French Toast (submitted by AmyInCA on 01/24/2011)
My Grandma used to make these Orange Cream Stuffed French Toasts for me as breakfast before school. Now, I’m a mother of 2 and I make them for my kids all the time to carry on the tradition. These French Toasts are creamy, flavorful and super delicious.
|Contest Results for Fall 2010|
Grilled Pears with Gorgonzola, Walnuts and Spicy Mustard Vinaigrette (submitted by Jennifer Daskevich on 09/27/2010)
These beautiful pears are a great start to a fall dinner party.
|Contest Results for Summer 2010|
Polenta Fries with Basil Oil and Parmesan Dipping Sauce (submitted by Pantry2Plate on 07/27/2010)
A new twist on the french fry served with fondue power and basil bounty!
Sue's Zesty Shrimp Taco's with Mango Avocado Salsa (submitted by Sue Thomas on 05/26/2010)
Preheat grill take wooden skewers place in water to soak so they don't burn mix in sauce pan garlic and EVOO place about five shrimp on skewer brush with garlic and oil cook 1 minute on one side flip and 30 seconds to another minute on other side depending on size of shrimp set aside place tortillas on grill until lightly toasted on both sides cover with salsa and serve