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RALEIGH — Amanda Boury of Youngsville won the N.C. Pork Council’s Tarheel Pork Challenge cooking contest at the N.C. State Fair.
Boury’s Grilled Pork Cranberry Brie Panini earned her $200 and a blue ribbon.
Second place and $150 went to Becky Dorminey of Raleigh for Grilled Pork Tenderloin with Caramelized Vegetables and Saffron Rice. Donna Barefoot of Benson took third place and $100 for Sausage and Black Bean Casserole with Mango Salsa. Domino Ireland of Raleigh received an honorable mention and $50 for Pork Verde.
Dishes were judged on taste, appearance, originality of recipe and ease of preparation. Recipes had to contain at least 4 ounces of pork per serving and serve four to six people.
Following is the winning recipe:
Grilled Pork Cranberry Brie Panini
Sliced loaf of Italian bread
1 pound sliced pork roast
8-ounce brie wheel
Cranberry chutney
Spread brie on each slice of bread. Top with 1 teaspoon cranberry chutney. Layer several slices of pork roast. Grill on a sandwich grill and serve.
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Second Place:
Grilled Pork Tenderloins with Caramelized Vegetables and Saffron Rice
Becky Dorminey
MARINATED PORK
4 Pork tenderloins
½ cup balsamic vinegar
½ cup olive oil, plus additional for pouring
1 T. Cavendar’s Greek Seasoning
2 T. Chipolte Chiles in Adobe Sauce
4 bulbs (plus 6 cloves crushed garlic for marinade)
½ bunch Cilantro
ROASTED VEGETABLES
3 Yellow and 3 Orange bell peppers
3 large sweet onions, sliced
2 pints cherry tomatoes
SAFFRON RICE
½ onion
½ each yellow pepper and orange peppers
1-tablespoon olive oil
2 cups Jasmine rice
3 1/2 cups water (or chicken broth)
Pinch of saffron threads (or amount you like)
GARNISH: 3 avocados, sliced; ½ cup Feta cheese; 1/4-cup cilantro,chopped; 1 Lime
MARINADE: In large plastic zip-top bag, mix ½ cup balsamic vinegar, ½ cup olive oil, 6 cloves garlic (smashed), cilantro, Greek seasoning and 2 tablespoons chipolte chilies. Add pork tenderloins and marinate for 12 hours.
VEGETABLES: Slice 2 ½ yellow and 2 ½ orange bell peppers (reserving other halves for rice) and slice the sweet onions. Place in a gallon size zip top bag and add 3 T. olive oil and 1T. Greek seasoning. Allow marinating a few hours or overnighting. Pour peppers and onions onto 11x14"foil-lined baking sheet (jelly-roll style pan) in single layer. Place the tomatoes in the baggie the onions and peppers were in and toss in the oil that remains in the baggie. Pour tomatoes onto a separate 11x14" foil-lined baking sheet (jelly-roll style pan). Put both pans in the oven and roast vegetables at 325 degree about 2 hours OR until vegetables begin to caramelize. Remove from oven. (The tomatoes may take a little longer than the peppers/onion/garlic because of their juices, which is also the reason they are not roasted in the same pan.) Also, be sure to use pans with small (1" maximum) sides to prevent steaming vegetables instead of roasting.
RICE: While vegetables are roasting, prepare the rice. Dice ½ onion, ½ yellow pepper, and ½ orange pepper. In medium saucepan, sauté onions and peppers in 1-tablespoon olive oil until translucent. Stir in 2 cups Jasmine rice and 3 1/2 cups water (or chicken broth) and saffron threads. Bring to boil and reduce to simmer for 25-30 minutes.
GRILL PORK: Just before (15-20 minutes) vegetables are caramelized, remove tenderloins from marinade and discard marinade. Grill tenderloins on medium hot coals for about 8 minutes per side, turning only once. Remove from grill, cover tenderloins and let rest for 10 minutes.
PLATING: When vegetables are caramelized and rice is done: Spread the saffron rice down center of a large platter. Spoon peppers and onions and tomatoes around edge of platter and close to the rice. Arrange whole garlic bulbs into the vegetables. Slice tenderloins (leaving in original shape) and place on top of rice. Slice avocados and scatter on top of the vegetables. Sprinkle feta cheese and chopped cilantro over vegetables and pork. Quarter the lime and squeeze the slices over the entire dish.
Serves 8-10 people
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Third Place:
Caribbean Black Bean and Sausage Casserole with mango salsa
Donna Barefoot
2 cups vegetable broth
1 cup uncooked basmati rice
2 Tbsp olive oil (divided)
1 lb. chorizo sausage
A dash of minced garlic
1 cup chopped total – red, green and yellow bell peppers
3 cups canned black beans rinsed and drained
½ cup chopped cilantro
Mango Salsa
2 small mangoes
½ cup red onion
2 Tbsp. honey
2 Tbsp. white wine vinegar
1 tsp. curry
½ tsp. salt
½ tsp. ground red pepper
Place vegetable broth in saucepan and bring to a boil over high heat. Stir in rice. Reduce heat and simmer 20 minutes. Meanwhile, heat 1 Tbsp. of olive oil in a saucepan. Add sausage and cook about 10 minutes turning occasionally. Remove from skillet and cut in slices. Preheat oven to 350 degrees. Grease a 9 X 13 inch casserole dish. Add 1 Tbsp. of olive oil to saucepan and heat to high. Sauté bell peppers with garlic for about 5 minutes. Remove from heat and stir in beans, sausage, rice and cilantro. Pour into casserole dish and bake at 350 degrees for 30 minutes. Combine all ingredients for mango salsa and serve with casserole.
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Honorable Mention:
Pork Verde
Domino Ireland
3 Pounds of Pork Loin, ½”cubed
½ tube of Hot Pork Sausage
1 12 oz Jar Herdez Salsa Verdi-
1 12 oz Jar of Goya Recaito
2 cans of Chopped Green Chilies
½ small bottle of Green Tabasco Sauce
2 Tbsp crushed garlic
1 Medium Vidalia Onion- Finely Chopped
14oz chicken broth
Spice Mix of each of the following ground fine with the Coffee Grinder
2 tsp. each:
Cumin, Celery Salt, White Pepper, Garlic Powder, Onion Powder, Dry Mustard, Coriander
1/2 tsp. Jalapeño Powder
Salt & Pepper (to taste)
Brown all pork then set aside. In medium size stockpot mix Racaito, Herdez, Tabasco sauce and broth and bring to rolling boil. Reduce heat and add remaining ingredients plus meat. Cook on simmer 1 ½ hours. Cool slightly.
Serves 4 to 8
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