Posted by Tulsa World, OK on June 08, 2008 at 10:47:33:
Cooks round up taste of Oklahoma
By NATALIE MIKLES World Scene Writer
6/8/2008
Last Modified: 6/8/2008 5:06 AM
Winning recipes in the Made in Oklahoma Recipe Roundup ranged from fried chicken to brownies, but they all had one thing in common: They were distinctly Oklahoman.
Carmen Bradford of Broken Arrow won first place in entrees for her creation of a Choc beer-battered chicken she called Choc'ken Fried Chicken.
"I've never entered a cooking contest before, but when I saw they wanted recipes with an Okie flair, I knew I had some to enter," Bradford said.
The one the judges couldn't get enough of was Bradford's fried chicken, which won her a KitchenAid artisan stand mixer and a stainless steel grill.
The grand-prize winning recipe, Jalapeno Ranch Beef Wrap from Machelle Hamilton of Weatherford, was full of Oklahoma flavor — bacon-wrapped steaks, ranch dressing and sour cream to name a few. Hamilton won a $7,000 KitchenAid appliance makeover.
All recipes in the contest used official Made in Oklahoma products. All the winning recipes can be found online at www.tulsaworld.com/reciperoundup.
Grand-prize winner
Machelle Hamilton of Weatherford
JALAPENO RANCH BEEF WRAP
Serves 6
6 Chef's Requested bacon-wrapped beef steaks
Daddy Hinkle's Southwest instant meat marinade
4 ounces cream cheese, softened ½ cup Hiland sour cream
2 teaspoons dry ranch dressing mix
1 jalapeno, seeded and finely chopped
6 (10-inch) jalapeno and cheddar tortillas ½ cup Braum's shredded cheddar cheese
6 lettuce leaves
1 tomato, thinly sliced
1 avocado, thinly sliced
6 teaspoons Griffin's jalapeno mustard
1. Thaw the bacon-wrapped steaks in the refrigerator overnight. Sprinkle steaks with the wet and dry Daddy Hinkle's Southwest instant marinade while grill is preheating.
2. Grill or broil for approximately 9 minutes per side at medium-high heat or until a meat thermometer reaches 160 degrees. Let meat rest 10 minutes, then thinly slice.
3. Mix together the cream cheese, sour cream, ranch dressing mix and chopped jalapeno.
4. Spread mixture evenly over the six tortillas. Top with shredded cheese, lettuce, tomatoes, avocado, sliced steak and the jalapeno mustard. Roll up burrito style, and cut in half diagonally.
First place entree
Carmen Bradford of Broken Arrow
CHOC’KEN FRIED CHICKEN
Serves 4
1 ½ cups Shawnee all-purpose flour
1 tablespoon Daddy Hinkle's original onion and garlic dry seasoning
½ teaspoon paprika
12-ounce bottle Choc Original 1919
4 Chef's Requested Foods marinated Santa Fe Brand chicken breasts
1. Preheat oil in deep fryer to 375 to 400 degrees. In a bowl, mix together dry ingredients, then add beer. Dip chicken breasts into batter. Shake off excess batter, and deep fry 12 to 15 minutes or until fully cooked.
DIPPING SAUCE
Mix 1 cup ranch salad dressing with 1 tablespoon Sriracha Hot Chili Sauce, and serve in a ramekin on the side.
First place kid's cuisine
Theresa Ingram of Tulsa
BUG JUICE SMOOTHIE
Makes 6 (1-cup servings)
1 cup Reland Juice Co. grape juice
24 ounces Hiland vanilla low-fat yogurt
1 ½ cups fresh spinach leaves
½ cup steamed and pureed carrots (cooled or frozen)
1 frozen ripe banana
1 ½ cups frozen strawberries
1. Put all ingredients in blender, and mix until smooth. Other frozen fruits can be substituted for strawberries and bananas. This mixture also makes great smoothie pops if frozen in popsicle molds.
Note: I use microwave vegetable steaming bags and follow the directions for steaming carrots. It is good if you can freeze the carrots in ½ cup amounts and keep handy for the smoothies.
Second place dessert
Lori Richardson-Morphew of Bethany
FORT WASHETA EXPLOSION CAKE
Serves 12 to 16
2 Shawnee Mills Fudge Brownie mixes
1 Betty Crocker Super Moist white cake mix
1 ½ cups water
10 tablespoons Braum's unsalted butter, melted and cooled
5 Braum's extra-large eggs
½ cup Griffin's shredded coconut
¾ cup Braum's mixed nuts, roughly chopped
½ cup Braum's caramel topping
½ cup Braum's hot fudge topping (warmed 10 seconds in microwave)
Optional garnish — see below
1. Stir together the brownie and cake mixes. Add the water, melted butter and eggs, mixing well with electric mixer.
2. Prepare a 9-by-13-inch cake pan. Place
of the batter in the cake pan. Sprinkle with coconut and nuts, then drizzle the caramel over the top. By small teaspoons, drop the hot fudge to create little pockets of chocolate. The remaining batter is spooned over the top; there is no need to spread this, as it will squish together as it bakes.
3. Bake in a preheated 350-degree oven for 44 to 48 minutes, or until cake tester comes out clean. The cake will rise nicely in the oblong pan, so the serving sizes will be large.
4. Optional garnish: Top with powdered sugar, Braum's whipped topping or vanilla ice cream.