July 18, 2013
FOR IMMEDIATE RELEASE
For more information contact:
Laurin Spraberry, public relations and communications intern, at 816-383-5100 or printern@angus.org.
Cortney Hill-Dukehart-Cates, American Angus Auxiliary president, at 410-707-0267 or cortneyhd@gmail.com
PHOTOS: Available upon request at 816-383-5155 or prphotos@angus.org.
VIDEO: Watch highlights from the Cook-Off and Chef’s Challenge.
NJAS Brings Out Creativity in the Kitchen
Angus Juniors share the story of Certified Angus Beef® during cooking competition.
From Honey Moo Moo Steak Fondue to Killer Bacon-Cheese Dogs, the 30th Annual All-American Certified Angus Beef ® Cook-Off was a fierce, but enjoyable, held Sunday, July 7 during the 2013 National Junior Angus Show (NJAS) in Kansas City, Mo.
Sponsored by the American Angus Auxiliary, Scavuzzos and Certified Angus Beef (CAB) LLC, 32 teams competed in one of the most popular events at the NJAS. Teams may consist of two to six juniors, and are divided by age and type of beef used in the recipe: steak, roast or other.
“This was our 30th year for the contest, and essentially, the juniors prepare a meal and present a skit informing the audience what Certified Angus Beef ® is all about,” says Cortney Hill-Dukehart-Cates, American Angus Auxiliary president. “Not only are they getting to do something fun, but they’re also educating the consumer about a product that we’re trying to promote within the Angus breed.”
In each age division — junior, ages 9-13; intermediate, ages 14-17; and senior, ages 18-21 — and beef category, teams are judged on their recipes and showmanship skills. Recipes are evaluated on taste and ease of preparation, while showmanship criteria are based on presentation, costumes and creativity. Winners are chosen in each evaluation type, as well as a winning team.
“I like the cook-off contest because it’s silly and you can just have fun with it,” says participant Keegan Cassady, Normal, Illinois. “You and your teammates get to learn CAB qualifications, which are important to know to help promote the brand.”
The Black Kettle Award
Each year, in memory of Paul St. Blanc, the Black Kettle Award is given to the highest placing team among all categories. Mr. St. Blanc competed in the first cook-off in 1983 and his children and grandchildren have also competed. After his death in 1999, his family and friends decided to honor his memory by awarding this title.
“The judges are looking for number one, great tasting dishes, and number two, their creativity in presenting their dish,” says Bryce Schumann, American Angus Association chief executive officer. “So, it’s the overall product and presentation that creates a champion.”
This year, the Kansas intermediate team in the other beef category took home the Black Kettle Award. The team consisted of: Alexandria Cozzitorto, Lawrence, Kan.; Kady Figge, Onaga, Kan.; Cale Hinrichsen, Westmoreland, Kan.; Eva Hinrichsen, Westmoreland, Kan.; Clay Pelton and Sarah Pelton, Paradise, Kan. The team members are veterans of the Cook-Off contest and wowed the judges with their “Gourmet Hamburger Steak.”
Chef’s Challenge
In conjunction with the All-American Certified Angus Beef ® (CAB) Cook-Off, is the Chef’s Challenge. Participants tested their cooking skills by creating a meal in one-hour using specific CAB product, and secret ingredients revealed 24 hours prior to the competition. This year, CAB terra major, tomato paste, and hulled raw unsalted sunflower seeds were the secret ingredients.
Tyler Ottensmeier, McLouth, Kan., won the junior division — ages 18-21— with his CAB Prairie Pie. Abbi Boggess, Deer Lodge, Montana, placed second.
In the adult division, this year’s winning team is Greg and Cam Sloan from Kentucky. In second place are Joe and Ruth Ann Myers from Kentucky; and in third, Rachel and Gretchen Frost from Illinois.
A list of award winning 2013 Cook-Off recipes follows.
Black Kettle Award Winner & Overall Other Beef Recipe: Kansas Intermediate Team
Team members: Alexandria Cozzitorto, Lawrence, Kan.; Kady Figge, Onaga, Kan.; Cale Hinrichsen, Westmoreland, Kan.; Eva Hinrichsen, Westmoreland, Kan.; Clay Pelton and Sarah Pelton, Paradise, Kan.
Gourmet Hamburger Steak
2 lb. CAB ® ground chuck
2 eggs
2 tsp. chili powder
2 tsp. seasoned salt
1 tsp. black pepper
2 tsp. garlic
1/2 cup Italian bread crumbs
1/4 cup Parmesan cheese
Choice of gravy or sauce
To prepare: Mix all ingredients together and form into patties. Grill over medium heat until done. Top with choice of gravy or sauce.
Overall Roast Division Recipe: South Dakota Intermediate Team
Team members: Brittany Bush, Britton, S.D.; Tyler Bush, Britton, S.D.; Chase Mogck, Olivet, S.D.; Christina Mogck, Olivet, S.D.; and Alex Rogen, Brandon, S.D.
Marinated Beef Brisket
4 lb. CAB® brisket
1/3 cup Worcestershire sauce
2 oz. liquid smoke
1 pkg. Lipton® Onion Soup Mix
1 tsp. garlic, crushed
1 cup celery, chopped
1 bottle chili sauce
To prepare: In shallow pan, pour Worcestershire sauce, liquid smoke and soup mix over meat and add rest of ingredients. Cover with heavy-duty tin foil and bake for 6 hours at 225° F. Slice and serve with barbecue sauce.
Overall Steak Division Recipe: Nebraska Junior Team
Team members: Kasey Dethlefs, North Platte, Neb.; Kyra Meyer, Blue Hill, Neb.; Caitlin Havelka, Anselmo, Neb.; Reagan Skow, Palisade, Neb.; and Rachel Smith, Osceola, Neb.
Honey Moo Moo Steak Fondue
3 lb. CAB® top sirloin steak
Grill Mates® Montreal Steak seasoning or your favorite seasoning
1 stick butter
24-oz. bottle peanut oil
To prepare: Cut steak into bite-size cubes, season to taste with Montreal seasoning or your favorite seasoning, and divide into serving bowls. In electric fondue, combine butter and peanut oil and heat to approximately 375° F. Guests pierce meat with fondue forks, cook meat as desired in the pot, dip into various sauces and enjoy.
Heinz sauce:
3/4 cup ketchup
1 Tbs. Heinz 57® sauce
2 tsp. A.1.® steak sauce
Dill sauce:
1 cup sour cream
1 Tbs. parsley flakes
1 Tbs. lemon juice
1 tsp. dried chives
1/4 tsp. dill
1 tsp. grated onion
Mustard sauce:
3/4 cup mayonnaise
2 Tbs. wine vinegar
1 Tbs. dry mustard
3 Tbs. hot mustard
Barbecue sauce:
Choose your favorite barbecue sauce
To prepare: For each sauce, mix all ingredients in a small bowl and serve.
For more news and information from the 2013 NJAS, visit www.ANGUS.org to find contest results, awards, scholarships and show photos. Backdrop and candid photos will be available for purchase online. Coverage will be available on the NJAA Facebook page, as well.
Also, plan to tune in to a special NJAS episode of The Angus Report at 7:30 a.m. (central) Monday, July 22 on RFD-TV.
ANGUS MEANS BUSINESS. The American Angus Association is the nation’s largest beef breed organization, serving more than 25,000 members across the United States, Canada and several other countries. It’s home to an extensive breed registry that grows by nearly 300,000 animals each year. The Association also provides programs and services to farmers, ranchers and others who rely on Angus to produce quality genetics for the beef industry and quality beef for consumers.
For more information about Angus cattle and the American Angus Association, visit www.ANGUS.org.
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