Posted by The Record Searchlight, CA on June 10, 2009 at 11:42:20:
Dirty Scallop and Shrimp Salad wins recipe contest
By Julie Marsh Contributing writer
Tuesday, June 9, 2009
Jim and Terrie Robinson's love of cooking and experimenting with food have earned them first place in the Record Searchlight's Last Recipe Standing contest.
"We entered (the contest) for fun and to see how far our recipe would go. The best part for us was creating something and sharing it with people," Terrie Robinson said.
There are few things the Robinsons enjoy more than cooking together. When they were first married, they cooked like their parents - bland food and casserole overkill.
"One day, we started experimenting with food and everything changed," Jim Robinson said. Thirty-six years of marriage later, they are creating their own recipes and winning contests.
Jim Robinson, the owner of Senior Helpers in Redding, takes the lead when experimenting with food.
"Jim is more creative. He has no fear of developing a recipe," Terrie Robinson said.
Terrie, the store manager of Kohl's in Redding, said they originally created the recipe when it was their turn to bring a salad to their supper club.
"Everyone liked it, and we got good reviews. After that, we made it four or five times before we got it the way we like it," Terrie Robinson said.
The Robinsons, both 56, moved to Redding from the Fairfield area about six years ago.
"We love it here. The Last Recipe Standing contest gave us the opportunity to get to know our community better," Jim Robinson said.
Sixty-five people submitted recipes for the contest. A panel of three chefs - Jeff Cerasaro of Pio Loco in Redding, Cal DeMercurio of Rivers Restaurant in Redding and Sadie Roy of Chartwells at Simpson University in Redding - initially reviewed the recipes and voted for their favorite 16.
Readers then voted for their favorites among the top 16. From that vote, the top eight were published in the paper. After another round of voting, the four recipes that received the most votes were prepared and served at Taste of Redding at City Hall on Sunday.
At Taste of Redding, 213 people voted for the winner of the contest.
The Robinsons' Dirty Scallop and Shrimp Salad with Cajun Champagne Dressing received 57 votes; Ann Webber's Endive Goat Boats received 56 votes; Cory A. Eakes' Prosciutto and Cheese Stuffed Porkchops got 55 votes; and Samantha Robinson's Lemony Chicken Popover garnered 45 votes.
The Robinsons won a $100 gift certificate to Rivers Restaurant and a $100 gift certificate to Pio Loco.
Though the Robinsons never expected to win the contest, their 31-year-old daughter, Jennifer, and 25-year-old son, James, were confident. Jim Robinson said their son sent an e-mail stating he was sure they would win because they were such great cooks.
"We're starting to plan for next year's contest and we're hoping all the home cooking enthusiasts will get their recipes ready," said Michelle Martin Streeby, marketing director at the Record Searchlight.
The Robinsons are planning to spend the next year perfecting a new recipe. "Even if we get last place next year, we will definitely do it again. We have had a lot of fun," Jim Robinson said.
DIRTY SCALLOP AND SHRIMP SALAD WITH CAJUN CHAMPAGNE DRESSING
3 sea scallops (per person)
5 shrimp (per person)
4 stick slices each of yellow, orange and red bell peppers (per person)
1 teaspoon olive oil
2 tablespoons peanut oil
Mixed baby greens
Baby arugula
Green onion, finely sliced for garnish
Cajun Spice Mixture:
3 teaspoons paprika
1 1/2 teaspoons dried oregano
3 teaspoons Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
Salad dressing:
1 cup olive oil
1/3 cup champagne vinegar
1 tablespoon plus 1 teaspoon honey
1 tablespoon plus 1 teaspoon Dijon mustard
2 teaspoons Cajun Spice Mixture
1 small shallot
In a food processor, finely dice shallot. Add champagne vinegar, honey, Dijon mustard and Cajun Spice Mixture, pulsing several times to combine. With food processor on high, gradually add olive oil to emulsify dressing. Refrigerate until ready to use.
Place clean scallops and shrimp in a bowl. Add 1 teaspoon of Cajun Spice Mixture to bowl for each “per person” serving of seafood. Gently mix to coat and marinate in refrigerator for no more than 1 hour.
In a large skillet, saute scallops in 1 tablespoon of peanut oil on high heat for 1 minute on each side. Remove scallops from skillet to a plate. Add remaining peanut oil to skillet and saute shrimp for 1 minute on each side. Remove shrimp from skillet to plate with scallops. Set seafood aside to cool to room temperature.
While seafood cools, heat grill or grill pan. When grill is ready, brush bell pepper slices with olive oil and grill lightly until grill marks appear. Remove from grill and set aside to cool.
Place baby mixed greens and baby arugula in a large bowl. Pour enough salad dressing over top of greens to toss and coat evenly.
Here is another recipe from the Robinsons for summer grilling.
AHI BURGERS
1 pound ahi tuna steaks, cut into 1-inch pieces
1/4 cup fresh cilantro leaves
1 tablespoon mayonnaise
1/2 tablespoon Dijon mustard
1/4 cup fresh (soft) bread crumbs
1 minced shallot
1 teaspoon grated fresh ginger
1 teaspoon light soy
Salt and pepper to taste
Place first four ingredients in a food processor and pulse until coarsely ground. Add remaining ingredients and pulse until combined. Make two patties and refrigerate for 1 hour. Grill on medium-high heat for 3 minutes on each side. Let rest for 3 to 4 minutes and serve on toasted buns with Wasabi Mayo, avocado, cucumber and lettuce or arugula.
WASABI MAYO
1 cup mayonnaise
2 green onions, minced
2 teaspoons wasabi
Juice of 1 lime
1 tablespoon Dijon mustard
Salt and pepper to taste
Combine all ingredients and refrigerate.
Julie Marsh is a freelance writer who lives in Redding with her family.
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