Summer Recipe Contest Results
Notes from the Jean at Delightful Repast
The three summer contest finalists all had zesty flavors to wake up the taste buds on a slow summer day but are dishes that can be enjoyed year round.
The Banh Mi Style Roasted Potato Salad borrows some spicy Asian flavors from the Vietnamese banh mi sandwich and is definitely not your traditional potato salad. It would make a great addition to a tailgating or at-home game day party.
The Golden Pepper Jack Chicken is easy enough for a weeknight meal but “dressed up” enough for company. It takes considerably less time to cook than the recipe indicates; we would recommend not more than 40 to 50 minutes total.
Though all three dishes were delectable, our favorite was the Pork Steamed Buns . With lightly sauced, finely pulled pork, a bit of scrambled egg and finely sliced scallion surrounded by a fluffy steamed bun, one can see why the steamed bun is “the” grab-and-go food in some parts of the world.
Of course, the recipe for the smoked pork calls for far more pork than needed for one batch of buns. It makes sense to cook in quantity when using a smoker. Simply freeze the pulled pork in several portions for future meals. Those who do not have a smoker can make a smaller batch of pulled pork in a Cuisinart slow cooker. Plan on steaming the buns for 12 to 15 minutes. We made the dozen buns slightly larger, using about 60 grams of dough patted out to 5-inch circles and 1/8 packed cup of filling each, and found that 15 minutes was the perfect steaming time. Afternoon tea aficionados might like to make smaller buns to stand in for dainty tea sandwiches.
Thank you to everyone who entered. We cannot wait to see what you cook up next time!
|Contest Results for Summer 2015|
Vietnamese Bahn-Mi Style Roasted Potato Salad w/Creamy Srirahca Lime & Cilantro Dressing (submitted by donna-b on 06/09/2015)
Enjoy the delicious flavors of a tradition Vietnamese Bahn-Mi sandwich, in an addictive potato salad!
|Contest Results for Spring 2015|
Stewed Tilapia with Sautéed Greens and Creamy Cheddar Grits (submitted by Ashley Mincey on 04/29/2015)
Any great Southern meal is far from dainty, plus this one won't have you cooking all day! The tilapia is lightly fried stovetop, then stewed to perfection in tomatoes, onions, and spices. The greens add texture and well, cheddar cheese grits speak for themselves.
|Contest Results for Winter 2014|
Grilled Peanut Butter, Banana and Chocolate Hazelnut Bagel (submitted by Sophia on 01/05/2015)
Delicious and easy to prepare
|Contest Results for Fall 2014|
|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