July 30, 2010

 

FOR IMMEDIATE RELEASE

 

For more information contact:

Molly Witzel, public relations and communications intern, 816-383-5100 or printern@angus.org

Visit http://www.angus.digitaleventsonline.com to order show photos.

 

Click here to watch NJAS video highlights.

 

ATTN Media: Request photos at prphotos@angus.org

 

 

Creative Cooking Challenge

The first-ever Chef’s Challenge competition was held in conjunction with the All-American Certified Angus Beefâ (CAB) Cook-Off Contest, July 13 at the 2010 National Junior Angus Show (NJAS) in Denver, Colo.

The contest was open to National Junior Angus Association (NJAA) members, ages 18-21 and adults, age 21 and older. Contestants were allowed to enter as individuals or in teams of two for the event, which is coordinated by the American Angus Auxiliary.

Modeled after televised cooking competitions such as the Food Network’s Iron Chef, the timed event was a test of skill and creativity, as participants were allowed one hour and 30 minutes to prepare an original recipe from a specific CAB meat cut and secret ingredients announced the day prior to competition.

NJAA youth division secret ingredients were sweet corn, rosemary and potatoes.

Adult division secret ingredients included poblano peppers and mushrooms. Both divisions used CAB tri-tip meat.

Winners were selected based on use of the secret ingredients, display and taste. Judges for the contest were Certified Angus Beef chef, Michael Ollier, Wooster, Ohio; Ardyce O’Neill, O’Neill Angus Farm, Logan, Iowa; and American Angus Associationâ Board member, Phil Trowbridge, Ghent, N.Y.

 

Adult Division Winners

Living in a different state did not stop Myrna Scharpe, Arlington, Minn., from teaming up with her daughter Jennifer, who resides in Westminster, Colo.

“When I saw it [the contest] come out, it was like ‘I’ve got to try this,’” says Myrna Scharpe. “It just sounded like a lot of fun and I watch a lot of the cooking shows, so I thought it would be a lot of fun to try something like that.”

The mother-daughter team won first place in the adult division of the Chef’s Challenge contest, with their original recipe of grilled CAB tri-tip with ancho seasoning and roasted southwest vegetables.

“We’re not professional chefs by any means,” Jennifer Scharpe says.

The pair says they combined different recipes for the winning creation.

“The National Cattlemen’s Beef Association and the American Dietetics Association have a cookbook called Healthy Beef Cooking,” Jennifer Scharpe says. “Chef Chamberlain put together quite a few recipes in there, and what we really did was take a couple of those different recipes, adapted them with the poblano peppers and changed them to make our recipe.”

The Scharpes say they practiced into the night after the secret ingredients were announced to make sure their recipe was right and ready to go for competition the next day.

“We probably had an advantage over the others,” says Jennifer Scharpe. “I live in Westminster, so we were able to practice and take everything that I had from home, and not have to travel it as far.”

The duo says while composing their recipe, their goal was to enhance the flavor of the CAB product, rather than cover it up.

“I think the one thing we wanted to do was show that with CAB we could serve it as a roast,” Myrna Scharpe says. “We didn’t have to hide it under anything or doctor it up. We just put a rub on it that gave it a little flavor, but the quality of the CAB just comes through.”

In addition to creating the winning recipe, Myrna Scharpe says spending time together was an added bonus.

“It was fun for me to work with Jennifer because she’s been living in Colorado now for a year and we only get to see her occasionally,” Myrna Scharpe says. “So it was great to spend some time with her.”

            The Scharpes agree, time was the biggest challenge they faced during the competition.

“We definitely recommend the Chef’s Challenge,” Jennifer Scharpe says. “It was a great competition, and we think other people should give it a try.”

 

NJAA Youth Division

Allison Dubs, Billings, Mont. can add winning a cooking contest to her list of NJAA accomplishments. She placed first in the youth division of the Chef’s Challenge.

“I’ve been cooking since I was about four or at least trying to,” Dubs says. “I remember when I was really little I would put flour and water together, then stick it in the microwave, and expect something good to come out, which didn’t really work.”

Dubs has progressed since her days of flour and water. Her winning recipe includes ingredients such as rosemary, red cooking wine, beef broth, brown sugar, onions and mushrooms.

“I kind of used a recipe, but I ran out of time,” she says. “I ended up throwing some things together.”

Like the Scharpe team, Dubs says the most difficult part of the contest is the time limit.

“The most challenging thing was the time,” Dubs says. “I’ve never been timed on anything before and I didn’t know how long it would take to wash and cut the vegetables.”

Preparation for the Chef’s Challenge is difficult since the secret ingredients and CAB cut are not announced prior to NJAS, Dubs says.

“I just cooked a couple extra times before we left,” she says. “I tried out some different recipes and different types of cooking.”

While Dubs says she enjoys cooking in general, she adds the best part of cooking is doing something for someone else.

“My favorite part was cooking for other people,” Dubs says.

She says she has never competed in a cooking competition like the Chef’s Challenge.

 “I’ve never really done anything like this contest before and I’ve always wanted to do a cooking contest,” Dubs says.

She says she enjoyed her time at NJAS and is looking forward to the Chef’s Challenge competition next year.

 “I will enter again,” Dubs says. “I don’t know how I’m going to get all my pots and pans from Billings to Pennsylvania, but I’m going to find a way.”

First place awards for each division included a $100 cash prize, sponsored by Friends of the Black Kettle and a Certified Angus Beef-logo jacket.

Winning recipes are below:

 

 

 

Grilled CABâ Tri-Tip with Ancho Seasoning and Roasted Southwest Vegetables

 

3 pounds Certified Angus Beefâ Tri-Tip Roast

2 ears sweet corn

2 small zucchinis, cut lengthwise in half, then crosswise into ¼-inch-thick slices

2 pablano peppers

1 red bell pepper

¾ -1 pounds fresh mushrooms

½ teaspoon minced garlic

¼ cup chopped, fresh cilantro

½ teaspoon salt

¼ teaspoon black pepper

crunchy tortilla strips

 

Ancho Seasoning

¼ cup kosher salt

3 tablespoons ground ancho chili powder

2 tablespoons ground cumin

2 tablespoons garlic powder

2 tablespoons coarse-grind black pepper

2 tablespoons sugar

1 tablespoon ground thyme

 

Dressing

2 tablespoons fresh lime juice

2 tablespoons olive oil

2 tablespoons brown sugar

1 pablano pepper, roasted

¼ teaspoon ground cumin

¼ teaspoon salt

 

1.     Combine ancho seasoning ingredients in a small bowl; press evenly onto beef roast.

2.     Roast peppers on grill by coating lightly with oil; place on a grill for 5-7 minutes, turning occasionally. Remove peppers when blackened completely and place peppers in paper bag and close. After 15-20 minutes, scrape off and discard the blackened skin, and remove seedpod, stem and inner ribs.

3.     Place roast on hot grill grid (500-550 degrees F) for 5 minutes. Reduce temperature of grill and grill covered for 25-30 minutes for medium-rare (140 degrees) to medium doneness (155 degrees), turning occasionally. Let stand for 10 minutes.

4.     Combine dressing ingredients in food processor. Set aside.

5.     Roast vegetables on grill. Cut corn kernels form cob. Slice roasted peppers. Combine vegetables with salt, pepper, garlic and cilantro in pan, and keep warm on grill.

6.     Carve roast across the grain into thin slices. Serve with vegetables and drizzle with dressing. Top with crunch tortilla strips.

 

* Winning adult division recipe submitted by Myrna Scharpe, Arlington, Minn., and Jennifer Scharpe, Westminster, Colo.

 

###

 

Grilled CABâ Tri-Tip with Rosemary and Red Wine Sauce

 

4 Certified Angus Beefâ tri-tip steaks or roast, cut into steaks

½ teaspoon kosher salt (if desired)

1 tablespoon ground white pepper

2 tablespoons olive oil

1 tablespoon lard

1 tablespoon butter

¼ cup onion, finely chopped

2 tablespoon fresh rosemary, finely chopped

2 garlic cloves, finely chopped

1 portabella mushroom, chopped

1½ cup dry, red cooking wine

1 cup low-sodium beef stock

½ teaspoon dark brown sugar

small amount of cornstarch to thicken sauce, if needed

 

1.     Season steaks with salt and white pepper to desired taste.

2.     Sauté steaks in a hot skillet with lard, butter and olive oil. Reduce heat to medium. Cook for several minutes or until juices start to cook out of the top. Flip steaks and cook to desired doneness. Move meat to griddle to keep warm.

3.     Brown onions and mushrooms in the skillet. More butter and lard may be added.

4.     Add half the rosemary and garlic, cook for approximately 20 seconds.

5.     Add cooking wine and increase heat. Boil for two minutes.

6.     Add beef stock, sugar and meat juices, collected from the griddle. Boil for 10 minutes or until liquid is reduced by half.

7.     Add remaining rosemary and garlic to mixture.

8.     Arrange with steak on plate and serve.

 

* Winning youth division recipe submitted by Allison Dubs, Billings, Mont.

 

###