June 24, 2007 |
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Two Promising Chefs Win 2007
Search for the Seasoned Chef Recipe Contest
MINNEAPOLIS (June 18, 2007) –- Today Diamond Crystal® kosher salt
announced the winners of the 2007 Search for the Seasoned Chef Recipe Contest.
Sara Welch of Jacksonville, Fla. was named grand prize and entrée category
winner, and Christen Roye, of Austin, Texas was named appetizer category
winner. The future careers of the two chefs-in-training just got brighter
because, as winners of the 2007 contest, both were awarded scholarships to
pursue their culinary dreams, along with prizes for their original recipes
using Diamond Crystal® kosher salt.
Established in 2003, the popular contest is designed to identify future
leaders in the culinary industry. Entrants are asked to create and submit
their best original recipe using 1 ½ tablespoons of Diamond Crystal® kosher
salt as an ingredient. Applicants may enter recipes in the categories of
appetizers, soups/stews or entrées. An independent panel of culinary experts
selects the winning recipes based on taste, appearance, consumer appeal,
creativity and appropriate use of Diamond Crystal® kosher salt.
“Every year we are amazed at the creativity of today’s chefs-in-training and
how they keep coming up with new, inventive ways to use Diamond Crystal®
kosher salt,” says Kari Goldsmith, marketing manager for Diamond Crystal.
“This year the judges found the depth of talent to be extraordinary among
students from schools both large and small, and from all parts of the country.
We are thrilled to award our prize package to two promising students who have
shown what it takes to become successful chefs of tomorrow.”
Two Promising Chefs of Tomorrow
Grand prize winner Sara Welch received a $2,000 scholarship for her entrée,
Slow-Roasted Pork Spareribs with Peach-Mustard Glaze, praised by the judges
for its use of kosher salt to enhance contrasting flavors including sweet
peach nectar and trendy smoked paprika. Welch will be featured with her recipe
in a full-page advertisement in Sizzle magazine, and will receive one free
case of Diamond Crystal® kosher salt.
Welch is working toward an associate of science degree in culinary management
at Florida Community College of Jacksonville, and intends to use her
scholarship to pursue her dream of becoming a pastry chef. She says the
inspiration for her recipe came from an understanding of food chemistry and
knowledge flavor enhancement.
“I used the kosher salt to balance and enhance the other flavors in the dish ―
peach nectar for sweetness, smoked paprika to add a smokey flavor to the ribs,
plus vinegar and garlic. It was the idea of having a blend of all these
flavors on one fork that excited me,” she says.
Category winner Christen Roye, a student at Texas Culinary Academy, also
created a tantalizing combination of flavors in her original appetizer recipe,
Herbaceous Salad With Lemon Vinaigrette. The zesty blend uses kosher salt to
enhance the flavor of fresh, in-season zucchini, parsley and green onion.
Christen was awarded a $1,000 scholarship for her original appetizer recipe.
“It’s so rewarding to see what students can do when encouraged to experiment
with ingredients,” Goldsmith adds. “They continue to find fresh new ways to
use Diamond Crystal® kosher salt to bring out the natural flavors and textures
of their recipes,”
Taste the winning recipes below!
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Slow-Roasted Pork Spareribs with Peach-Mustard Glaze
From Sara Welch – 2007 Diamond Crystal® Kosher Salt
Search for
the Seasoned Chef
Recipe
Winner
This easy-to-make recipe is great for family
dinners or entertaining.
Serves 4
Ingredients:
3 lbs. pork spare ribs or
baby back ribs
1/2 cup cider vinegar
1 1/2 tablespoons Diamond Crystal® kosher salt
1/4 cup packed light brown sugar
3 tablespoons grated onion
1 tablespoon minced garlic
1/8 teaspoon crushed red pepper flakes
2 tablespoons smoked paprika (or regular paprika, if smoked paprika is not
available)
3/4 cup peach nectar
1 1/2 tablespoons whole grain mustard
Preparation:
Place ribs on a cutting board,
bone-side-up. With a thin sharp knife, remove the thick membrane from along
the length of the rack*. Fold rib rack to fit into sealable 1-gallon
heavy-duty food storage bag. Set aside. In small bowl, blend vinegar and
kosher salt to dissolve salt. Add brown sugar, onion, garlic and red pepper
flakes; mix well. Pour vinegar mixture over ribs in bag, squeezing to remove
excess air. Seal bag, turning bag to evenly coat ribs. Refrigerate 6 to 8
hours, turning bag over once or twice.
Heat oven to 375°F. Drain ribs, reserving marinade. Pat ribs dry. Rub ribs
evenly with paprika. Place on rack in a baking pan. Cover tightly with foil.
Roast 1 hour. Remove foil from pan. Reduce heat to 300°F. Roast 45 to 60
minutes longer or until tender, turning ribs once.
Meanwhile, place marinade in large, deep saucepan. Blend in peach nectar.
Bring to a boil. Reduce heat to medium and cook down to 1/2 cup. Remove from
heat and whisk in mustard. Set aside.
When ribs are tender, turn bone-side-up; brush with one-half glaze; roast for
5 minutes. Turn ribs over and brush with remaining glaze. Roast 5 minutes
longer. Remove from oven. Cover loosely with foil. Let stand 5 minutes before
serving.
*To remove membrane from
back of ribs, insert point of a thin sharp knife under membrane and gently
lift. Continue lifting and pulling membrane from ribs to remove. (This also
allows you to remove excess fat from ribs.)
Herbaceous Salad with Lemon Vinaigrette
From Christen Roye – 2007 Diamond Crystal® Kosher Salt Search for the
Seasoned Chef Winner
This recipe is a great use of height-of-the-season
zucchini.
Makes 2 - 4 servings
Ingredients:
4 cups zucchini, julienne
strips (1/4x1/4x2-inch)
1 1/2 tablespoons Diamond Crystal® kosher salt
1/3 cup extra virgin olive oil
1 lemon
1 tablespoon white wine or rice vinegar
1/2 teaspoon sugar, optional
1 small clove garlic, minced
1 cup lightly packed fresh parsley leaves (about 1 oz. from a 2 oz. bunch)*
2 green onions, diagonally sliced
2 green onions for garnish, optional
Preparation:
Julienne zucchini and place
into medium bowl. Sprinkle with kosher salt; toss to mix. Let stand 20
minutes.
Meanwhile, grate peel (yellow portion only) from lemon to equal 1 1/2
teaspoons; set aside. Squeeze lemon to equal 2 tablespoons juice. Combine
olive oil, lemon juice, vinegar, sugar and garlic in small bowl or small jar
with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate.
Rinse zucchini lightly with cold water; drain well. Place zucchini on dish
towel or several layers of paper towels. Shake or blot gently to remove excess
moisture. Place zucchini, parsley and sliced green onions in medium bowl; toss
gently to mix. Drizzle lightly with vinaigrette (reserving any extra
vinaigrette); toss to mix. Garnish with reserved lemon peel and additional
green onion, if desired.
* If parsley leaves are
large, coarsely chop.
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