Congratulations to the Winners of the CrispTek, Five Guys with a Fryer, Choice Batter Support Group Recipe Contest!!!!
Chefs from across the country - in over twenty gluten-free and food allergen support groups - participated in the recipe contest creating special dishes using Choice Batter and competing for cash prizes to help their support groups.
The Choice Batter Recipe Contest:
1st Place Support Group Winner - $250
Asian Chicken Wings with Asian Sauce
by the Alamo Celiac GIG San Antonio (Texas)
Chef: Beverly Wymer
2nd Place Support Group Winner - $100
Crispy Cheesy Macaroni with Bacon and Spinach
by the GIG of Middle Georgia
Chef: Pam Alford
3rd Place Support Group Winners – tied for $50 each
Gluten-free Sesame Chicken
by the Roaring Fork Valley Celiac Support Group (Colorado) CDF including Aspen, Snowmass Village, Snowmass, Basalt, Carbondale and Glenwood Springs, Colorado.
Chef: Deb Bamesberger
Meatloaf with Sauce
By the Harford County Food Allergy Support Group (Maryland)
Chef: Meg Garvin
Thanks to all who participated and congratulations to the winners!
1st Place Winner
Alamo Celiac GIG San Antonio (Texas)
Chef: Beverly Wymer
Asian Chicken Wings
1 lb whole chicken wings, rinsed and cut into three pieces, discard the tips
1 cup Choice Batter® mix
1 cup water
Directions:
1. Dry chicken wings well.
2. Mix Choice Batter® with water and allow to sit for five minutes.
3. Heat peanut oil or oil of your choosing, in a cast iron pot. Heat oil to 375°.
4. Dip chicken into Choice Batter® mix and then into fryer.
5. Fry 2 to 3 minutes per side. Remove from fryer and drain on paper towels.
Asian Sauce
¾ cup sugar
1 cup soy sauce (gluten-free)
2 teaspoons finely chopped garlic
2 tablespoons sesame seeds
2 to 3 green onions, sliced thin
Directions:
1. Mix sugar, soy sauce and garlic in small pan.
2. Heat and stir until sugar dissolves.
3. Pour into a bowl.
4. Dip chicken into sauce and mound chicken wings on serving plate.
5. Sprinkle green onions and sesame seeds on top.
6. Serve with more sauce to the side.
2nd Place Winner
GIG of Middle Georgia
Chef: Pam Alford
Crispy Cheesy Pasta with Bacon and Spinach
2 ½ cups Tinkyada® brown rice pasta shells, uncooked
6 ounces fresh baby spinach
3 slices thick-sliced bacon, chopped
2 cups cheddar cheese, (divided, one cup for sauce)
¾ cup gluten-free bread crumbs, panko style
White sauce:
2 Tbsp. butter
2 Tbsp. Choice Batter®
1 cup milk
dash of salt and pepper
Directions:
1. Cook gluten-free pasta as directed on package, adding the spinach for the last two minutes. Drain and set to the side.
2. Cook bacon in frying pan and drain. Set aside.
3. To prepare the white sauce: Melt butter in a medium saucepan. Add the Choice Batter®, salt and pepper and whisk until smooth. Slowly add milk while cooking over medium heat. Stir constantly until it begins to boil. Reduce the heat and continue stirring. Add 1 cup of the cheese.
3. Spray a 1 ½ quart casserole dish with cooking spray. Combine the cooked pasta with the white sauce and add in the cooked bacon. Top the dish with the rest of the cheddar cheese and the gluten-free bread crumbs.
4. Bake for 20 minutes in a 350° oven.
3rd Place Winner (Tied)
Roaring Fork Valley Celiac Support Group (Colorado) CDF including Aspen, Snowmass Village, Snowmass, Basalt, Carbondale and Glenwood Springs, Colorado
Chef: Deb Bamesberger
Gluten-Free Sesame Chicken Recipe
2 whole boneless chicken breasts, cubed
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
Directions:
1. Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for about 15 minutes.
2. Toast about 1/4 cup sesame seeds in a pan with no oil for about 5 minutes, until they are slightly brown. This can be achieved at medium-low to medium heat. Remove to cool.
3. Make the batter. In a bowl mix all the following ingredients, then set aside. At this time you should also start your rice, preferably using brown rice.
a few drops of sesame oil
1/2 cup Choice Batter® Mix
1/4 cup cornstarch
1 cup water
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp vegetable oil
1/2 tsp garlic
4. To deep-fry the chicken: Use about 1/2 inch of oil in a frying pan and heat on medium high until it’s really hot. (3 1/2 - 4 cups peanut oil for deep-frying)
Take the marinated chicken cubes and shake them in a Ziplock® type bag with 1/4 cup of dry Choice Batter®, and then add them to the batter mix. Once the pieces are coated, put them into the hot oil, about 10 to 15 at a time. Deep-fry until golden brown (about 10 to 14 minutes per batch). Drain on paper towels. Repeat with the remainder of the chicken until all done. Place each batch in the oven on 300° until the sauce is ready. *You may want to prepare the sauce while the chicken is being fried.
5. To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small saucepan and bring to a boil, stirring continuously. Turn the heat off until you are done frying the chicken. Reheat the sauce to steaming, if necessary, once frying is completed.
1/2 cup water
1 cup chicken broth
1/8 cup cider vinegar
1/4 cup cornstarch
1 cup sugar
2 Tbsp dark soy sauce
2 Tbsp sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
½ orange (squeeze and strain, adding juice to rest of ingredients)
2 Tbsp toasted sesame seeds (from step 2 above.)
6. To serve: Place the chicken on a large platter and pour the sauce over the chicken. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice. You may also want to serve with sliced water chestnuts and snow peas, steaming the snow peas for approximately 5 to 10 minutes.
3rd Place Winner (Tied)
Harford County Food Allergy Support Group (Maryland)
Chef: Meg Garvin
Meatloaf with Sauce
Meatloaf:
2 lb. chopped sirloin (at least 90% fat free)
1 cup Choice Batter® with Spices
1 cup water
1 small onion finely diced (~ ½ cup)
½ cup finely chopped carrot (optional)
cooking spray
Sauce:
1 can diced tomatoes (14.5 oz.)
1 can tomato paste (6 oz.)
1 cup water
1 tsp. minced fresh garlic
1 Tbsp. Choice Batter® with Spices
½ cup finely diced onion
Salt and pepper to taste
Directions:
1. Preheat the oven to 350°.
2. Prepare the meatloaf by first mixing the Choice Batter® with spices and water.
3. Add the onions and carrots.
4. Next, knead the chopped sirloin into the mixture.
5. Spray the pan with cooking spray and place the meatloaf in the oven for 45 minutes.
For the sauce, add and stir the ingredients in a pot on the stove. Cover and simmer on low for 15-20 minutes. Serve over the meatloaf.
Congratulations to the Winners of the CrispTek, Five Guys with a Fryer, Choice Batter® Support Group Recipe Contest!!!!
*1st Place Winner - $250 Asian Chicken Wings with Asian Sauce
Alamo Celiac GIG San Antonio (Texas)
Chef: Betty Wymer
*2nd Place - $100 Crispy Cheesy Macaroni with Bacon and Spinach
Middle Georgia GIG (Georgia)
Chef: Carol Hinton
*3rd Place – tied for $50 each
-Gluten-free Sesame Chicken, Roaring Fork Valley Celiac Support Group (Colorado) CDF
Chef: Deb Bamesberger
Meatloaf with Sauce
Harford County Food Allergy Support Group (Maryland)
Chef: Meg Garvin
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