Posted by The Birmingham News, AL on November 20, 2008 at 13:18:06:
Chicken Cook-Off inspires a meal
Thursday, November 20, 2008
Last week, I judged two of the regional division finals for the National Chicken Cook-Off in Jackson, Miss. Our crew of three food writers and editors tasted chicken recipes for about six hours, critiquing state finalists from Michigan to Alabama. The winners rose to the top right away, but we had to give each one our best analytical shot. I did not complain one bit about sitting down and eating for the better part of a day - and they call what I do "work"?
This is the contest's 48th round and is the oldest cooking contest of its kind. One chicken recipe is picked from thousands of entrees to win the grand prize of $50,000. The recipes are first put through a paper reading to determine places 1, 2 and 3 from each state, then the top dishes from each state are tested in a professional kitchen. After an independent panel chooses the states' winners, they are grouped into regions. Four separate judging events, like the one I attended in Jackson, take place around the country to choose one winner from each region.
The score sheet we used in judging had four major categories of criteria: 1) Taste. Does the dish have flavor that appeals to most people? Is the chicken overpowered by other ingredients? 2) Appearance. Does the dish look appetizing, and can you readily identify the chicken parts used? 3) Appeal. Is the idea different and exciting? Does it carry through the nutritious value of chicken? Does the dish use interesting cooking methods? 4) Simplicity. Is the idea simple enough to appeal to most? Are the ingredients familiar, available, reasonably economical?
For days after spending so much effort thinking about food in terms of scoring potential, I caught myself mentally tallying everything I ate.
Regional winners will be flown to San Antonio, Texas, in May to cook their recipes for a panel of judges, and the winning dish will become the most talked up and written about chicken recipe of the year. For more information on the contest, and to see all the winners later next year, go to www.chickencookingcontest.com. LEMON-MARINATED CHICKEN PANZANELLA
This recipe is only a version of one of the regional winners that I made as soon as I came back home. The original recipe will be on the Web site after the cook-off; it also has a basil aioli drizzled on top and serves the chicken in slices over the salad. I devised this one for a quicker weeknight dinner. 2 boneless, skinless chicken breast halves 1/2 cup extra-virgin olive oil, divided 1/4 cup fresh lemon juice, divided 3/4 teaspoon Kosher salt, divided 3/4 teaspoon freshly ground pepper, divided 1 tablespoon red wine vinegar 2 1/2 cups (1-inch) cubes rustic Italian bread, toasted 1/2 cup rinsed and drained cannellini beans 1/4 cup pitted Kalamata olives, halved 1/4 cup diced red onion 2 medium plum tomatoes, diced 1/3 English cucumber, diced 1/4 cup chopped fresh basil
Place chicken in a heavy-duty, zip-top plastic bag. Mix 3 tablespoons olive oil, 2 tablespoons lemon juice, ½ teaspoon salt, and ½ teaspoon pepper; pour over chicken. Seal bag; mix to coat chicken with marinade, and refrigerate 1 to 2 hours.
Remove chicken from marinade; cook on a grill or grill pan over medium heat until cooked through, about 10 to 15 minutes. Transfer to a cutting board; let stand 10 minutes. Cut into cubes.
Whisk together remaining ¼ cup plus 1 tablespoon olive oil, remaining 2 tablespoons lemon juice, red wine vinegar, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in a small bowl.
Toss chicken, bread cubes, salad dressing and remaining ingredients in a large bowl. Serve immediately. Makes 2 servings.
Debby Maugans is a cookbook author, whose books include "Small Batch Baking." She is a contributor to a number of publications and a consultant for some national food firms.
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