FORT WORTH – The National Beef Cook-off gala awards program on Saturday
night started off with a bang.
Jill Ginn, chairwoman of the Texas state host committee, stepped on
stage to welcome the contestants, judges, sponsors and other
cowboy-booted, Stetson-hatted, sequined-vested guests at the Renaissance
Worthington Hotel. Then she introduced Grady Spears, Texas' own "cowboy
cook," spokesman for the Texas Beef Council and master of ceremonies.
But before Mr. Spears could get to the podium, the stage lights began
flashing like a disco light show, and static blared from the sound
system. Wisps of black smoke drifted from backstage, and flames started
flickering behind the curtains.
Most people thought it was all part of the show.
Almost before the audience realized what was happening, the fire was put
out and dinner was served. The program went on without a hitch – even
though the acrid smell of burned-out electrical equipment hung over the
ballroom throughout the salad course.
"They like to spark things up when they do this," quipped Mr. Spears as
he took the podium after the meal.
Earlier that day, more enticing aromas of beef on the range had filled
the Worthington Exhibition Hall and outdoor terrace as 20 amateur cooks
from 17 states competed for a total of $110,000 in prize money at the
25th anniversary National Beef Cook-off.
Lori Welander from Richmond, Va. – a part-time business consultant and
the mother of a 14-year-old son – walked away with the Best of Beef
Grand Prize of $50,000 for her recipe for Grilled Steaks Balsamico.
Eight of the remaining 19 finalists went home richer, too, with $10,000
awarded to the top entry in each of four categories and $5,000 to one
runner-up in each group.
"Contestants were limited to eight ingredients in their recipes," said
Sara Armstrong Reddington, director of the Culinary Center of the
National Cattlemen's Beef Association in Chicago, one of the chief
sponsors of the contest.
The staff narrowed nearly 3,000 entries down to around 50. Those were
then tested to tighten the field to the 20 finalists who competed in
Fort Worth.
Appearance, taste and ease of preparation were the criteria for judging
in all four categories: grilled beef, quick-and-easy beef, one-dish
meals, and "handheld kid pleasers," a new category.
The contest was judged by a panel of food journalists. Five children
helped them with the "kid-pleasers" category; first place went to
Christine Riccitelli of Danville, Calif., for her BBQ Beef Pizza.
Linda Morten of Katy, Texas, took top honors in the grilled beef
category for her South Pacific Steak. Kristine Snyder, winner of this
year's National Chicken Cooking Contest, went back to Kihei, Hawaii,
with $10,000 for her spicy one-dish Ginger Beef Noodle Bowls.
And Valerie Holt from Cartersville, Ga., used new beef convenience foods
to cook up Cream of Wild Rice Beef Soup with Lime Cilantro in the
quick-and-easy beef category.
But Ms. Welander went home with the biggest check – and the biggest
smile.
"There's something about the sound of beef going onto the grill that is
just awesome," she said, as she set four marinated flat-iron steaks to
cook on the gas grill.
"It makes your mouth water."
Sharon Hudgins is a McKinney freelance writer.
Grilled Steaks Balsamico
Best of Beef Grand Prize, National Beef Cook-off, 2003
Ingredients:
2/3 cup prepared balsamic vinaigrette
1/4 cup fig preserves or
chopped dried figs
4 beef shoulder top blade (flat-iron) steaks (6 to
8 ounces each) or boneless beef chuck eye steaks, cut 1 inch thick
Salt and freshly ground pepper
1 (5.2-ounce) container herb and
garlic soft spreadable cheese, such as Boursin
Directions:
National Beef Cook-off
Grilled Steaks Balsamico, the winner of the 2003 National Beef
Cook-off, sounds very sophisticated but is actually very simple.
|
Place balsamic vinaigrette and fig preserves or dried figs in blender or
food processor; process until blended. Place steaks and marinade in
food-safe plastic bag; turn to coat. Close bag securely and marinate in
refrigerator at least 2 hours.
Remove steaks from marinade; discard marinade. Place steaks on grill
over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes
for medium-rare to medium doneness, turning occasionally. Season with
salt and pepper, as desired.
Meanwhile, heat cheese in small saucepan over medium-low heat 2 to 4
minutes or until melted, stirring frequently. Serve steaks with cheese
sauce. Makes 4 servings.
PER SERVING (using top blade): Cal 471 (61% fat) Fat 31 g
Chol 111 mg Sodium 564 mg Carb 8 g
Note: At the cooking contest in Fort Worth, Ms. Welander took 4
long sprigs of fresh rosemary, which had soaked in cold water for about
30 minutes, and stripped off about 3/4 of the rosemary leaves from the
bottom of each sprig. Then she threaded onto each sprig 2 red and 2
yellow cherry tomatoes and grilled those briefly, before using them as
garnish for the dish served to the judges.
SOURCE: Lori Welander, Richmond, Va.
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