Posted by TheStreet.com on June 12, 2008 at 16:40:28:
The Good Life
Cook Yourself a Great Cornbread
06/12/08 - 10:39 AM EDT
Allison Fishman
Have you ever whispered the ingredients to your secret marinade to a friend, or scribbled down a no-fail recipe for a community cookbook? If so, have I got an idea for you.
Talented home cooks are celebrated every weekend at cooking competitions across the country. To enter, all you need to do is come up with a delicious, attractive and relatively simple recipe using a sponsor's product. If anyone has ever complimented a homemade dish of yours, and you can write a recipe, you're halfway to the finals.
My first experience with recipe competitions came a few weeks ago, when I was asked to judge the 2008 National Cornbread Cookoff in South Pittsburg, Tenn. As a judge, I rated the 10 finalists' dishes on taste, creativity, appetizing appearance, ease of preparation and appropriate use of the sponsor's products.
Another tough day at the office, some might say -- but everyone took this competition very seriously. One of the contestants brought at least 20 members of his family, all wearing supportive "Uncle Earl's Cornbread Quiche" t-shirts. The contestants came from as far as Ohio and Florida; many were busy moms who were no strangers to the skillet.
What struck me most about the competition was this: As kids, we play sports, perform in tap dance recitals, even sing. But as we get older, and competition gets steeper, there's less room for amateurs to shine. Is there life after beer pong and karaoke?
Indeed there is. Cooking contests are the ultimate amateur contest. Whether you're a kid, a home cook or professional chef, everyone is encouraged to enter, and there's no limit to your creativity or number of contests you can enter.
But don't take my word for it. Hightail it over to www.recipecontests.com, and find yourself a product to play with. Lori Stephens, this year's winner of the National Cornbread Cookoff did, and walked away with $5,000, a 30-inch stainless-steel gas range from Five Star Professional Cooking Equipment, and one heck of a story to tell her soccer-mom friends.
FIRST PRIZE WINNER
2008 National Cornbread Cookoff
Ancho Shrimp on Smoked Gouda Corncakes
By Lori Stephens, Hendersonville, Tenn.
Makes 6 servings
Corncakes
1 tablespoon butter
1/3 cup sliced green onions
1 cup fresh or frozen corn kernels
1 egg
1 cup buttermilk
3 tablespoons sour cream
1 1/3 cups Martha White Yellow Self-Rising Corn Meal Mix
1 1/2 cup shredded smoked Gouda
½ cup Crisco Canola Oil
Ancho Shrimp
4 tablespoons butter
2 large dried ancho peppers (split in half and seeds removed)
1 tablespoon minced garlic
1 lb fresh uncooked shrimp, shelled and deveined
Salt and pepper to taste
1 cup canned petite diced tomatoes, undrained
Sliced green onions
To Prepare the Corncakes
Melt 1 tablespoon butter in 10-inch Lodge cast iron skillet on medium. Add 1/3 cup green onions; cook 1 minute. Add corn; cook 2 minutes. In large mixing bowl, whisk egg. Add buttermilk, sour cream and corn meal; whisk until smooth. Stir in cheese, corn and onions. Wipe out skillet with paper towel. Add oil; heat on medium high. Spoon batter into oil by ¼ cupfuls. Cook until golden brown; turn and brown on other side. Cook in batches, adding oil as needed. Drain on paper towels. Wipe out skillet.
To Prepare the Ancho Shrimp
Melt 4 tablespoons butter in skillet on medium high. Add ancho peppers; cook 3 minutes. Add garlic; cook 1 minute. Add shrimp; sprinkle with salt and pepper. Cook until shrimp turns pink, stirring occasionally. Stir in tomatoes; cook just until hot. Remove ancho peppers.
Putting It Together
Place 2 corncakes slightly overlapping on serving plate. Top with shrimp and sauce; sprinkle with green onions.