Goshen News, Goshen, IN

August 19, 2013

Winning fair recipes are meaty dishes

By SHEILA SELMAN
THE GOSHEN NEWS

GOSHEN — Many entries found their way to judges in the open class Byler Lienhart Cook-off  and the Best of Michiana Ribs contest at the Elkhart County Fair July 27.

After sampling each entry, the judges narrowed down their favorites and gave top prizes to the following entrants.

The Byler Lienhart Cook-off was sponsored by the Elkhart County Cattleman’s Association, Sheep Breeders, Pork Producers, Extension Homemakers, and 4-H Fair Board

The Best of Michiana Ribs was sponsored by Yoder’s Meat & Cheese Co.



1st Place Pork – Cut

Gerald & Brooklyn Straw, Goshen

Pork Chops

3 center-cut, bone-in pork chops    

3 T. Mission Fig balsamic vinegar

3 T. olive oil

salt

cracked pepper

Mix together vinegar and oil. Marinate pork chops overnight. Remove chops from marinade and sprinkle with salt and pepper to taste. Grill chops over direct heat charcoal 16 to 18 minutes or until temperature at bone is 165 degrees. Turn once at 8 to 9 minutes.



1st Place Pork – Ground

4 Mo’s, Elkhart


Jumpin’ Jack Squealers

1 recipe burger mixture

caramelized onions

cooked bacon strips

sliced Jumpin’ Jack cheese

toasted Kaiser rolls

lettuce

BBQ sauce



Burger mixture:

1-1/2 lbs. ground pork

4 oz. pork sausage

1/4 cup minced green onions

2 T. diced red bell pepper

1 T. minced garlic

freshly ground black pepper and spicy seasoned salt, to taste

1 T. Chipotle Pepper sauce



Caramelized Chipotle Onions:

1 large sweet onion, halved and thinly sliced

1 T. Chipotle Pepper sauce

1 T. beef stock

1 T. balsamic vinegar

1 T. olive oil

1 T. minced garlic

1 T. dark brown sugar

For burgers: combine all ingredients in large bowl. Mix well, handling the meat as little as possible. Chill. Form burger mixture into 8 very thin patties; stuff with onion, bacon and cheese. Grill until cooked to desired doneness.

For onions: combine all ingredients in fire-proof skillet; cover and place on grill for 15-20 minutes, stirring occasionally, until onions are caramelized and liquid is evaporated. Serve on Kaiser roll with lettuce and your favorite BBQ sauce. Makes 4 large burgers.



1st Place Beef – Cut

Kevin Eyer, Elkhart

Finger Lickin’ Good Steaks


For steaks:

4 steaks (loin, strip or ribeyes work well)

1 cup brown sugar

2/3 cup ketchup

2/3 cup vinegar

1/2 cup soy sauce

1/2 cup vegetable oil

2 cloves garlic, minced

2 tsp. ginger



For topping:

1 large onion, cut into strips

1-1/2 cups sliced fresh mushrooms

3 T. butter

1 cup AmberBock beer

Mix brown sugar, ketchup, vinegar, soy sauce, oil, garlic and ginger in a resealable plastic bag. Place steaks in bag, turning to coat. Marinate overnight in refrigerator. Remove steaks from marinade. Pour marinade into saucepan and bring to a boil over medium-high heat. Boil for 3 minutes. Place steaks on medium-high grill and cook to desired doneness. Brush with boiled marinade often during cooking. While steaks are cooking, sauté onions and mushrooms in butter until onions are translucent. Add dark beer and cook until thickened. Serve over steaks. Be sure to let steaks rest at least 5 minutes before serving.



1st Place Beef – Ground

4 Mo’s, Elkhart

Pick-Your-Pepper


6 poblano chilies

6 assorted bell or large banana peppers

ground beef for stuffing, recipe below

Place chilies and peppers on grill and cook until charred on all sides. Allow to cool slightly and peel. Stuff with beef mixture. Place in pan and grill or smoke until meat is cooked through and no longer pink. Serves 6-8. These stuffed peppers are even better reheated the next day.

Stuffing for peppers

Vegetables:

3 T. butter

3/4 cup chopped onions

3/4 cup chopped green onions

1/2 cup finely chopped carrots

1/4 cup finely chopped celery

1 can diced green chilies

2 tsp. minced garlic

Sauté and allow to cool until cold, at least 1 hour.

Meat:

2 lbs. lean beef chuck

3 eggs, well beaten

1/2 cup catsup

1/2 cup half-and-half

3/4 cup fine fresh bread crumbs, toasted

salt, to taste

1 tsp. freshly ground black pepper

1/2 tsp. freshly ground white pepper

1 tsp. ground cumin

2 T. chopped fresh cilantro

hot sauce, to taste

minced chipotle chilies for hot peppers, optional

Combine all except hot sauce and chipotle chilies; add cold vegetables and mix until well combined. Chill until ready to use. Divide mixture in half. Use half of mixture to stuff bell peppers; add chilies and hot sauce to other half of mixture and use to stuff poblanos.



1st Place Lamb – Cut

4 Mo’s, Elkhart

Rack of Lamb Glazed


with Citrus and Vinegar

2 full racks of lamb, about 2 to 2-1/2 lbs. each

citrus marinade

salt and pepper to taste

vinegar glaze

Place the lamb in a large container and pour the marinade on top. Cover, chill and allow to marinate at least 2 hours and up to 8 hours (the longer the better). Remove from fridge and bring to room temperature. Pat dry.

Season heavily with salt and pepper. Sear lamb on a hot grill until fat starts to caramelize, then move to indirect heat.

Cook, brushing often with glaze, until meat is to desired doneness, about 115 degrees for medium-rare.

Slice between the bones and serve sprinkled with coarse sea salt. Makes 4-6 servings.

Citrus marinade:

2 tsp. whole fennel seed, toasted

juice of 2 lemons

juice of 2 oranges

1 clove garlic, peeled

2 T. extra virgin olive oil

1 T. crushed red pepper flakes

Blend all ingredients in blender or food processor until combined, about 30 seconds.



Vinegar glaze:

1/2 cup balsamic vinegar

1/2 cup Vincotto (or additional 1/2 cup balsamic vinegar)

1/4 tsp. red pepper flakes

1/2 T. finely chopped rosemary

pinch of salt

Combine vinegar, Vincotto and red pepper flakes in small saucepan and reduce by half, about 8 minutes. Add rosemary and salt.



1st Place Lamb – Ground

Kevin Eyer, Elkhart

Lamb and Veggie Burgers


2-1/2 lbs. ground lamb

1/2 cup diced Roma tomatoes

2 cloves minced garlic

1/4 cup sliced black olives

1/2 cup fresh spinach, chopped

1 medium onion, diced

1/2 cup breadcrumbs

1 egg

4 T. butter

Topping:

3/4 cup mayonnaise

2 tsp. fresh oregano, chopped

2 tsp. fresh basil, chopped

2 tsp. fresh cilantro, chopped

1/3 cup mozzarella cheese, shredded

1/3 cup parmesan cheese, crumbled

Sauté onions and garlic in butter. Cool. Place lamb in medium bowl. Add rest of ingredients once onions have cooled and mix well. Form into 8 patties. Mix topping ingredients in small bowl. Grill burgers over medium-high heat for 5 minutes per side. Once burgers have been flipped, divide topping between burgers. Close grill lid to finish grilling, 3 to 4 minutes.