Posted by Pilgrim's Pride on June 26, 2008 at 11:03:05:
Exotic, Spicy Recipes Heat Up the Grill In the 20th Annual Winning Taste Recipe Contest(R)
Chicken Tandoori Gyros with Cucumber Raita Takes Grand Prize
PITTSBURG, Texas, June 25 This year's winning
recipes kick up the heat and flavor in the 20th anniversary of the Winning
Taste Recipe Contest(R). The grand prize winning recipe, Chicken Tandoori
Gyros with Cucumber Raita, was entered by Jessie Grearson from Falmouth,
Maine.
Grearson, a self-described full-time creative person with a variety of
part-time jobs, created the recipe while driving around doing errands. "I
play at creating recipes the way some people work on Sudoku or crossword
puzzles," said Grearson. "It is an honor to win the contest, and I can't
wait to see the photo of my recipe on the web site
(http://www.winningtasterecipe.com)."
Grearson and the other winners will share more than $50,000 in prizes.
The grand prize package includes a seven-day trip for two to the Refugio da
Vila Cooking School in Alentejo, Portugal, cash, a FireMagic(R) Gourmet
Grill, J.A. Henckels(R) fine cutlery and SCANPAN Ergonomic(R) cookware.
The other winners were:
-- First Place: Korean Barbecue Chicken Bowls, created by Felice Bogus
of Raleigh, N.C.
-- Second Place: Greek Chicken with Confetti Orzo, created by Brenda
Day, Savannah, Ga.
-- Third Place: Spicy Grilled Chicken with Fennel and Black Olive
Relish, created by Gilda Lester, Wilmington, N.C.
-- Fourth Place: Cuban Chicken Sliders, created by Lisa Keys of
Middlebury, Conn.
-- Fifth Place: Southwest Chipotle Chicken Breasts, created by Lorelle
Thompson, Cape Coral, Fla.
"This year grilling was the preferred cooking method and the
adventurous flavor profiles, as you can see from our winners, took us
around the globe," said Barbara Davenport, Pilgrim's Pride food specialist
and contest director. "We noticed a number of other trends in the contest
entries, such as increased light and healthy menu choices; frequent use of
dark meat, especially boneless, skinless thighs; more simple, one-dish
meals, and the use of marinades to increase a dish's flavor and ease
preparation."
Cooks from across the country entered their original recipes using
fresh chicken in five categories: 1) Appetizer/Snack, 2) Main Dish/Entree,
3) Light Eating, 4) Grilling, and 5) Quick and Easy. Recipes were judged on
taste, originality, ease of preparation and appearance.
The winning recipes and photos are available at
http://www.winningtasterecipe.com. The 2009 contest will begin accepting
entries in October, and the entry deadline is April 30, 2009. Comprehensive
contest rules and an online entry form will be posted on the web site in
October.
The Winning Taste Recipe Contest, created to promote and encourage
creative cooking with fresh chicken, is celebrating 20 years as one of the
nation's longest running and most widely recognized chicken cooking
contests. Pilgrim's Pride Corporation conducts the contest, which has
awarded more than $600,000 in cash and merchandise to amateur cooks across
the nation.
About Pilgrim's Pride Corporation
Pilgrim's Pride Corporation (NYSE: PPC) is the largest chicken company
in the United States and Puerto Rico and the second-largest in Mexico.
Pilgrim's Pride employs approximately 53,500 people and operates 36 chicken
processing plants and 12 prepared-foods facilities. Pilgrim's Pride
products are sold to foodservice, retail and frozen entree customers. The
Company's primary distribution is through retailers, foodservice
distributors and restaurants throughout the United States and Puerto Rico
and in the Northern and Central regions of Mexico. For more information,
please visit http://www.pilgrimspride.com.
Contact:
Ray Atkinson
Director of Corporate Communications
Pilgrim's Pride Corporation
(903) 434-1811
ray.atkinson@pilgrimspride.com
2008 20TH ANNUAL WINNING TASTE RECIPE CONTEST(R)
GRAND PRIZE: Chicken Tandoori Gyros with Cucumber Raita
Jessie Grearson, Falmouth, ME
1 pound Pilgrim's Pride boneless skinless split chicken breasts
Marinade:
1/4 cup plain yogurt
3 tablespoons vegetable oil
3 tablespoons lemon juice
3 garlic cloves, finely minced
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon turmeric
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
Cucumber Raita:
2 cups plain yogurt
1 small cucumber, coarsely grated, drained
1/2 teaspoon ground cumin
1 teaspoon salt
Cilantro-Mint Chutney:
1 1/2 cups lightly packed fresh cilantro leaves
1 1/2 cups lightly packed fresh mint leaves (spearmint preferred)
1/2 hot green chili (Serrano or jalapeno)
3 to 4 tablespoons lime juice
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
2 onions, cut into wedges
4 large Naan bread*
Butter for Naan, optional
Cut chicken breasts into 1 to 1 1/2-inch chunks. Place in shallow glass
dish or in reclosable plastic bag. Prepare marinade by combining all
ingredients. Pour over chicken, cover or seal bag and marinate in
refrigerator at least 4 hours.
Prepare Cucumber Raita (pronounced RI tah). Place yogurt in bowl and
whisk until smooth. Stir in remaining ingredients until blended.
Refrigerate.
To prepare Cilantro-Mint Chutney, place cilantro, mint, chili, juice,
cumin, salt and pepper in blender or food processor. Blend until finely
chopped. Refrigerate.
Place grill rack 4 to 6 inches from heat source and lightly coat with
oil or cooking spray. Preheat grill to medium heat (350 degrees F for gas
grill). Remove chicken chunks from marinade and thread alternately with
onion wedges onto four skewers. Place filled skewers on hot grill, brush
with marinade then discard remaining marinade. Close grill lid and cook 10
minutes; turn skewers and cook 5 minutes longer in closed grill, or until
internal temperature of meat is 160 degrees F on meat thermometer. Remove
to platter. Place Naan on grill and heat briefly to warm and soften; remove
and lightly butter, if desired.
To serve Gyros, slide meat and onions from each skewer onto the center
of each Naan. Spoon with desired amount of Cilantro-Mint Chutney, roll up
gyro style and serve with Cucumber Raita. 4 servings
* Note: Naan (pronounced NAHN) is an East Indian, baked, white-flour
flat bread. It is available in many supermarkets, natural food stores, and
Indian markets. If unavailable, substitute flat bread or pita.