Congratulations to our four finalists!
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Chicken Ben Contee
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Natalie Cordova
Jacksonville, FL
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Miso-Glazed Chicken Lollipops with Sesame Rice
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Janice Elder
Charlotte, NC
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Glen's Gourmet (Drunken) Scallops
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Glen Hebert
Taunton, MA
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BBQ Pork Chops with Cinnamon Apples
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Kelli McKenrick
Highland Heights, KY
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Congratulations to Janice Elder,
the winner of Live's World's Greatest Family Recipe Search!
Prepared on today's show:
| Miso-Glazed Chicken Lollipops with Sesame Rice |
By: Janice Elder
Ingredients:
12 chicken wing drumettes
2 tbls. white or yellow miso
2 tbls. mirin
2 tbls. sake
2 tbls. soy sauce
1 tbl. light brown sugar, packed firmly
1 tsp. peeled & finely grated fresh ginger
2 c. hot cooked rice
2 tbls. rice vinegar
1 tsp. sugar
½ tsp. salt
¼ c. shredded or julienned carrot
¼ c. diced, peeled & seeded cucumber
¼ c. finely diced red bell pepper
2 tbls. sesame seeds, lightly toasted
1 tbls. finely chopped sliced pickled ginger
Fresh shiso leaves
Fresh green onions, if desired
Method:
Cut the skin around the thin end of each chicken wing drumette, then slide the meat up to the end of the bone, forming a 'lollipop,' removing most of the skin. Whisk together the miso, mirin, sake, soy sauce, brown sugar and ginger until well blended. Place into a large zip-top plastic bag with the chicken, coating well. Place in refrigerator and let marinate for at least 30 minutes or as long as overnight.
Preheat oven to 375 degrees. Line a large shallow baking pan with foil; remove chicken from marinade, discarding marinade, and place in a single layer on the prepared pan. Bake in preheated oven for 20 to 25 minutes, or until chicken is crisp and done, turning several times during the cooking process.
Meanwhile, spoon hot cooked rice into a mixing bowl. Stir together the rice vinegar, sugar and salt; add to rice, stirring gently to combine. Add carrot, cucumber, bell pepper, sesame seeds and pickled ginger, blending well. Adjust seasoning with additional salt, if desired, and reserve at room temperature.
To serve, divide Sesame Rice among 4 large martini glasses. Top each with 3 chicken lollipops and garnish with fresh shiso leaves and green onions, if desired. Serve immediately while chicken is still warm.
Makes 4 first course appetizer servings.
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| Chicken Ben Contee |
By: Natalie Cordova
Ingredients:
One pound of boneless, skinless chicken breasts
4-5 vine ripe tomatoes, seeded and diced
One large red onion, finely chopped
4-5 garlic cloves, finely chopped
8-10 basil leaves, finely chopped
5 strips of bacon (cooked) cut into small pieces
1/3 cup balsamic vinegar
1 cup flour
2 tablespoons dried Italian spices
2 eggs
3 tablespoons butter
Olive oil
Half package of angel hair or cappelini pasta
½ cup parmesan cheese
Method:
- Using 1 tablespoon of butter and a little olive oil, saute onion and garlic until just golden brown.
- Transfer Onion, garlic, tomatoes, and basil to a bowl. Stir in balsamic vinegar. Set aside.
- Using the same pan that you used to saute your onions, add remaining butter and enough olive oil to cover bottom of pan. Set heat to medium.
- Beat eggs in a medium sized bowl. In another bowl, mix flour and Italian spices.
- Dredge chicken first through the egg, then through the flour to coat.
- Fill a medium sized pot with water and set to boil.
- Add chicken to pan. Cook 7 minutes per side, or until cooked through.
- Remove chicken and place on serving dish. Place in oven to keep warm.
- Reduce heat to medium low. Add bacon pieces and tomato mixture to pan. Saute until warmed through.
- Once your tomato mixture is in the frying pan, add pasta to boiling water. Cook according to directions on box (usually 2-3 minutes). Drain.
- Add pasta to tomato mixture in pan. Raise heat to medium high. Toss well.
- Sprinkle chicken and pasta with parmesan cheese. Serve and enjoy!
Recipe serves 2-3 people
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| BBQ PORK CHOPS WITH CINNAMON APPLES |
By: Kelli McKenrick
Ingredients:
4 thick juicy pork chops
2 cup Italian dressing
4 tablespoons garlic
1 cup barbecue sauce (to taste)
6 apples
2 tablespoon cinnamon
2 tablespoon sugar
3 tablespoons butter
Method:
- Marinate pork chops in Italian dressing and garlic for about 3 hours.
- Preheat the oven to 375 degrees.
- Individually wrap each pork chop in foil. Before sealing up the foil, pour barbecue sauce over the chop inside.
- Cook the chops for about 20 minutes, or until no pink is showing through.
- Peel three apples, chop into pieces and place in oven safe dish.
- Cover them with cinnamon, sugar and butter.
- Cook them for about 10 minutes at 375, just until soft.
- Get out two plates and place apples on each, and then place a pork chop on top of the apples.
- As a final touch, add a bit more barbecue sauce
Serves: 4
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| Glen's Gourmet (Drunken) Scallops Recipe |
By: Glen Hebert
Ingredients:
1 lb. Sea Scallops
2 tbl. butter
2 tbl. Olive Oil
1 cup Tequila
1 cup water
1 sliced red pepper
1 sliced zucchini/squash.
Salt
Pepper
Garlic power
fresh Lemon juice (1/4 lemon)
1 packet seafood seasoning
Method:
In Skillet Pan, sear 1 lb. Sea Scallops in 2 tbl. of butter with 2 tbl. of Olive Oil.
After caramelized, place scallops in separate pan.
Add 1 cup Tequila and 1 cup of water to skillet.
Add 1 sliced red pepper and 1 sliced zucchini/squash.
Sprinkle salt, pepper and garlic power.
Sauté till tender.
Add freshly squeezed Lemon juice and 1 seafood seasoning packet to taste.
Return scallops to skillet and add desired amount of baby spinach till wilted.
Serve with side dish of rice pilaf and/or other preferred vegetable such as (Steamed Asparagus) etc.
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| Thank you to the following contributors: |
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