BIRMINGHAM, Ala. -- Michelle Anderson, 39, of Eagle, Idaho, Thai-ed one on last week and strutted away with $100,000 in cash from the 47th National Chicken Cooking Contest.
Her Asian-flavored dish, "Thai-Inspired Stuffed Chicken Breast & Slaw," wowed 15 finicky food editors and writers -- including this writer -- and earned the grand prize in the nation's oldest continuously operated cooking competition, dating to 1947. The event, sponsored by the National Chicken Council and the U.S. Poultry & Egg Association, is held every two years. An estimated 10,000 recipes were submitted for this year's contest, which was on Friday at the Birmingham-Jefferson Convention Center.
At the awards ceremony, Nancy Dell'Aria, food editor of Woman's Day magazine and chairman of the panel of media judges, said, "The dish looked spectacular and tasted delicious." It took the judging panel eight solid hours -- one of the longest periods in contest history -- to narrow the field of 51 recipes to five cash winners.
Asian flavors dominated the top five at the competition, which featured recipes from representatives of all 50 states and the District of Columbia. In fact, most recipes had an ethnic bent, including Caribbean, Indian, Mexican, Italian, Cuban, Salvadoran, Greek, Moroccan and Mediterranean.
"Since chicken can pair with virtually every food flavor, we look at the recipes entered in the National Chicken Cooking Contest as a monitor of the flavors that Americans prefer at a given time," said contest director Nancy Tringali Piho. "This year, we saw chicken paired with fruit more than in the past. There were more fig and chicken dishes than ever before, as well as chicken with cranberries, blueberries, cherries, pomegranates and mangoes." Fresh and dried fruit were used, and coconut and unsweetened coconut milk were popular ingredients.
Anderson's first-prize dish was inspired by her love of Asian flavors, she said at a press conference following the awards ceremony. Still in shock after former Alabama football great Barry Krauss pressed a $100,000 check into her hand, Anderson managed to answer a barrage of questions.
"I love Asian food, so it was natural to incorporate some of these flavors. I used black and white sesame seeds to add color," she said. "I enjoy playing with different ingredients. Contests like this give you a chance to focus that creativity for a purpose."
This was the first time Anderson participated as a finalist in a national cooking contest; she previously competed regionally in the annual Gilroy Garlic Festival in California, winning third place for garlic fritters. Hers was the last dish to arrive in the judging room, and she almost didn't get her second dish -- for display -- finished on time. Being late would have knocked her out of competition.
The contestants were given very large chicken breasts to work with, so some of them found that their dishes weren't cooked thoroughly in the time they had anticipated from testing at home. Fortunately, the contest allows dishes for the display table to be undercooked, Piho said, so Anderson was able to send her entry just in the nick of time.
Anderson plans to use some of the money to run a gas line into her kitchen, buy a new gas stove and take her husband, Chuck, and daughter, Jordan, 5 -- who cheered Mom on during the competition and awards ceremony -- on vacation.
Second place -- and $10,000 -- belonged to Sally Sibthorpe, 54, of Shelby Township, Mich., who is a technical writer for GM. It was her third consecutive appearance as a contest finalist, and because she did not win the grand prize, she still is eligible to enter the next competition, which will be in 2009.
The mother of three and grandmother of seven prepared a simple Warm Chicken Black Bean Salad with Mango Dressing, featuring Caribbean flavors. "It's very easy to make, using rotisserie chicken. You can get it on the table in 40 minutes," Sibthorpe told reporters, adding that "last night's leftover chicken" can be used for the dish.
Sibthorpe, who competes in and sponsors food contests at the Michigan State Fair -- she's made the fair scene for 24 years -- made sure the salad agreed with a lot of palates before entering the cook-off. "I had my neighbors taste it." Her prize money will be used to purchase a car -- "ours is on its last leg," she said.
Florida's contestant, Susan Scarborough, 44, of Fernandina Beach, took home $5,000 and third place for Pecan Chicken Sticks with Collard Couscous. Piho said greens, including Swiss chard, kale and spinach, have become popular ingredients in contest entries. Scarborough, an artist who specializes in oil painting and design, took chicken drumsticks, scraped the meat near the bone away to give a fancier appearance -- "you see the technique done with lamb (chops)," she said -- and coated them with a combination of pure maple syrup, ground pecans and Cajun-style chicken seasoning. She used couscous because on the day she tested the recipe at home, she didn't have any rice in the pantry.
Susan Cortesi, 47, of Northbrook, Ill. -- a human resources and training manager for a children's furniture and toy company called The Land of Nod -- was the fourth-place winner, receiving $2,000 for Chicken Paillards with Asian Salad. It features a dressing to awaken the palate, a mix of dark sesame oil, seasoned rice vinegar, fresh lime juice, soy sauce, cilantro, sugar and Thai chile garlic paste. One of the chicken marinade ingredients is white miso paste, which Cortesi said she has successfully used as a flavoring ingredient for salmon. Baked won-ton strips add crunch, as well as baby lettuce, toasted sesame seeds, red cabbage, cucumber, red onion and radishes.
Cortesi, married for 12 years, is the mother of three and stepmother of eight. "It's kind of a 'Brady Bunch' situation," she said. Her prize money will be used to take the family on vacation to Italy, Ireland or Mexico.
Several contestants took a risk by fusing cuisines, a trend among American chefs. It paid off for Jennifer White, 23, of Columbus, Ohio, who combined U.S. Southern and Asian flavors in her Zesty Ginger Beer BBQ Pulled Chicken Sandwiches to win fifth prize and $1,000. Elements of popular American barbecue sauce -- such as ketchup, Worcestershire sauce, apple cider vinegar, brown sugar and onion powder -- merged with hoisin sauce, ginger beer, fresh lime juice and Chinese five-spice powder to form a spicy-sweet mixture that complemented sweet potato biscuits, which she baked from scratch to sandwich the filling.
White credited her grandmother with inspiring her love of cooking, but she told reporters that she's a better baker.
"I bake a lot of breads and cakes. Baking is what I know and what I do in my spare time." Her prize money will be used toward realizing her dream of owning a small bakery.
Details about entering the 48th National Chicken Cooking Contest will appear soon at ,a href="http://www.eatchicken.com"> www.eatchicken.com , which features this year's winners and their recipes.
Tips for entering food contests
During deliberations, judges of the 47th National Chicken Cooking Contest noted that future contestants in any food competition should pay attention to these details.
- Make sure all ingredients are mentioned in the body of the recipe. If instructions for even little steps are left out, the recipe is likely to be rejected by the judges, who comb through them thoroughly. Never assume that other cooks will know what to do next.
- In most instances, think simple and economical. Recipes with readily available ingredients, easy preparation and a flavor that appeals to a variety of palates are most likely to be chosen. The chicken contest wants entries that emphasize the nutritious aspects of chicken, so read contest instructions carefully to ensure the rules are followed.
- Pay attention to presentation. Colorful entries entice the appetite. Place the finished product on different plates during the testing stage to make sure there are complements and contrasts -- you want a dish to be noticed immediately. Check thrift and second-hand stores for fancy china or trays sold for bargain prices.
- Get lots of opinions. Second-place winner Sally Sibthorpe, of Michigan, told reporters that she had neighbors taste and test her recipe, which earned her $10,000. Find as many people as possible to be brutally honest in their assessment of techniques and flavors for fine-tuning the entry.
- Be specific with ingredients. Indicate the weight of chicken breast halves or other meats -- buy a kitchen scale for precision -- to ensure the portion sizes at contest time match your recipe.
- Here's one of the most important questions that judges have when evaluating a dish: Will most people want to cook and eat this⢠If the answer is yes, you might have a winner.
Chicken Recipes
All 51 finalist recipes from the 47th National Chicken Cooking Contest, held Friday in Birmingham, Ala., are printed in a 128-page edition of "The Chicken Cookbook," a paperback by the National Chicken Council. For a copy, send a check or money order for $4 with your name and complete mailing address to Chicken Cookbook, Department NCC, Box 307, Coventry, CT 06238, or visit www.chickencookingcontest.com .
Thai-Inspired Stuffed Chicken Breast and SlawMichelle Anderson, of Eagle, Idaho, won $100,000 cash for this dish at the National Chicken Cooking Contest last Friday in Birmingham, Ala. If you cannot find Thai basil -- usually sold in Asian markets -- substitute regular fresh basil.
- 4 boneless, skinless chicken breast halves
- 1 cup cooked jasmine rice
- 1/2 cup shredded coconut
- 2 green onions, finely sliced
- 1/2 cup finely chopped Thai basil or regular basil
- 1/2 cup finely chopped cilantro
- 2 tablespoons Thai chile sauce
- Juice and grated zest of 2 limes, divided
- 4 boneless, skinless chicken breast halves
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1 can (14 ounces) coconut milk (not cream of coconut)
- 1 cup chopped roasted peanuts
- 3/4 cup panko (Japanese bread crumbs)
- 1/4 cup white sesame seeds, toasted
- 1/4 cup black sesame seeds, toasted
- Thai-style Slaw ( recipe follows )
For the garnish:
- 1/2 English cucumber, thinly sliced
- Lime wedges, to taste
- Chopped fresh cilantro, to taste
Heat the oven to 350 degrees.
In a large bowl, mix the rice, coconut, green onion, basil, 1/2 cup cilantro, the chile sauce, 1 tablespoon lime juice and the zest of 1 lime.
Place the chicken between 2 sheets of plastic wrap and pound to an even thickness. Place equal amounts of the rice mixture on each chicken breast half. Wrap the chicken around the filling, then secure with a wooden pick.
In a glass pie plate, mix the flour, zest of 1 lime, the salt and white pepper. In another plate, mix the coconut milk and 2 tablespoons lime juice. In a third plate, mix the peanuts, panko and black and white sesame seeds.
Roll the chicken breasts, 1 at a time, first in the flour mixture, then in the coconut milk mixture and, finally, in the peanut mixture, coating well. Arrange the chicken, seam side down, in a shallow baking pan. Bake for 30 minutes, or until the meat juices run clear.
Place the Thai-style slaw on a serving platter. Remove the wooden picks from the chicken and arrange the chicken on the platter. Garnish with the cucumber slices, lime wedges and additional cilantro.
Makes 4 servings.
Thai-style Slaw
- 3/4 cup chunky peanut butter
- 1/4 cup seasoned rice vinegar
- Juice of 1 lime
- 1 Thai chile pepper, finely minced
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh Thai basil
- 1 napa cabbage, finely sliced
- 1 English cucumber, coarsely grated
- 1 carrot, grated
- 1/2 red onion, finely diced
In large bowl, mix all ingredients. Refrigerate.
Warm Chicken Black Bean Salad with Mango DressingSally Sibthorpe, of Shelby Township, Mich., earned $10,000 cash with this simple dish -- fragrant with a sauce flavored with cumin seeds, garlic, a hot red chile pepper and mango -- that's versatile enough to serve for brunch, at a picnic, for outdoor entertaining or to add to a buffet dinner. Sibthorpe says the salad reheats well in the microwave; to make ahead, omit the avocado, refrigerate the salad and fold in the avocado just before serving.
- 2 tablespoons butter
- 1/2 cup slivered almonds
- 1 cup uncooked jasmine rice
- 2 cups chicken stock
- 1/4 cup chopped fresh cilantro
- 2 cups bite-size pieces of rotisserie chicken
- 1/2 cup sliced green onions
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup diced avocado
- 1/2 cup diced red bell pepper
- Mango Mojo Dressing ( recipe follows )
For the garnish:
- 2 sliced rings red bell pepper
- Sprig of fresh cilantro
In a large saucepan over medium heat, melt the butter. Add the almonds and saute until golden. Add the rice and cook for 1 minute more. Stir in the chicken stock, cover the pan and simmer for about 20 minutes, until the rice is cooked. Mix in the chopped cilantro, chicken, green onions, beans, avocado and diced bell pepper.
Drizzle the chicken mixture with half the Mango Mojo Dressing and toss. Spoon onto a serving dish and garnish with red pepper rings and the cilantro sprig. Pass the remaining dressing at the table.
Makes 4 servings.
Mango Mojo Dressing
- 1 teaspoon cumin seeds
- 3 cloves garlic, peeled
- 1 small fresh hot red chile pepper, stemmed and seeded
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/2 mango, peeled and cubed
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lime juice
In a small heavy skillet over medium-high heat, place the cumin seeds and toast until fragrant, for about 2 minutes. In a mini food processor, place the cumin seeds, garlic, chile pepper and salt. Grind to a coarse paste. Add the olive oil, mango, orange juice and lime juice. Return the mixture to the skillet and heat until warm.
Pecan Chicken Sticks with Collard CouscousMaple syrup, pecans and Cajun seasoning combine for a perky coating for chicken drumsticks, which are scraped lightly to expose the end of the bones for a sassy presentation. Collard greens add more Southern influence to this dish, suitable for family dinners as well as parties. Susan Scarborough, of Fernandina Beach, Fla., won $5,000 for this third-place winner.
- 8 medium-size chicken drumsticks
- 5 tablespoons pure maple syrup, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup finely ground pecans
- 1/4 cup all-purpose flour
- 1 teaspoon spicy Cajun-style chicken seasoning
- 1/3 cup vegetable oil
- 2 cups frozen chopped collard greens, mostly thawed
- 1/2 cup chopped yellow onion
- 1 3/4 cups chicken broth
- 1 1/3 cups uncooked couscous
- 2/3 cup cooked, drained and crumbled bacon bits
- 2 tablespoons grainy mustard
- 1/4 cup toasted pecan pieces, for garnish
Heat the oven to 375 degrees.
Scrape or cut the meat off the bone on the bottom 1/2 inch of each chicken drumstick to form small "handle." Brush the chicken with 2 tablespoons maple syrup and sprinkle with salt and black pepper.
In a large plastic zip-top bag, place ground pecans, flour and chicken seasoning. Add the chicken and shake to coat.
Add the oil to a large, heavy, oven-proof skillet and place the pan over medium-high heat. Add the chicken and cook, turning to brown on all sides. Cover the skillet and place the pan in the oven. Cook for 10 minutes. Uncover the dish, turn the chicken and cook, for 10 minutes more, or until done. Remove the chicken to a plate and keep warm.
To the skillet, add the collard greens and onion. Saute for about 3 minutes over medium-high heat. In a separate pan, bring the chicken broth to a boil. Stir in the couscous, remove from the heat, cover and let stand for 7 minutes. Fluff, using a fork. Stir the couscous and bacon into the collard mixture and cook for 3 minutes more, to heat through.
In a small microwave-safe bowl, mix the remaining 3 tablespoons maple syrup and mustard. Heat in the microwave on medium power for 1 minute.
To serve, place equal portions of couscous on each of 4 plates. Arrange 2 chicken legs in the center of each and drizzle with the maple-mustard mixture. Garnish with the pecan pieces.
Makes 4 servings.
Chicken Paillards with Asian SaladThis entry -- submitted by Susan Cortesi of Northbrook, Ill. -- bursts with Asian flavors and offers a mixture of textures, from the crunch of baked won-ton strips, carrots and red cabbage to the tenderness of marinated chicken breasts. It won fourth place, $2,000 cash. Look for white miso paste in Asian markets, natural food stores or specialty grocers. Mirin, which is Asian sweet rice wine, is available at liquor stores.
- 4 boneless, skinless chicken breast halves (6 ounces each)
- 1/4 cup white miso paste
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons seasoned rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons thinly sliced green onion
- 2 teaspoons minced garlic
- 2 teaspoons dark sesame oil
- 2 teaspoons brown sugar
- 8 won-ton wrappers
- 1 tablespoon vegetable oil
- 1/2 teaspoon kosher salt
- Vegetable cooking spray
- 2 tablespoons sesame seeds, toasted
- 4 cups baby lettuce mix
- 1/2 cup grated carrot
- 1/2 cup diced red cabbage
- 1/2 cup peeled and thinly sliced English cucumber
- 1/3 cup diced red onion
- 1/4 cup thinly sliced radishes
- Dressing ( recipe follows )
- Lime slices, for garnish
- Fresh cilantro sprigs, for garnish
Place the chicken between 2 sheets of plastic wrap and pound to 1/4-inch thickness. In a medium bowl, whisk together the miso paste, mirin, rice vinegar, soy sauce, green onion, garlic, sesame oil and brown sugar. Pour over the chicken, cover and refrigerate for at least 30 minutes.
Heat the oven to 350 degrees. Line a baking sheet with parchment paper. Brush the won-ton wrappers on both sides with vegetable oil and cut them in thin strips. Place the strips on the parchment paper, sprinkle with the kosher salt and bake for about 8 minutes, until crisp and brown. Let cool on paper towels.
Place a ridged grill pan over medium-high heat and coat with vegetable cooking spray. Remove the chicken from the marinade and place on the pan, 2 at a time. Discard the marinade. Cook the chicken for about 5 minutes on one side, then turn and cook for 4 minutes more. Cover with foil to keep warm.
In a large bowl, toss together the lettuce, carrot, cabbage, cucumber, red onion and radishes. Sprinkle with half of the won-ton strips. Add the dressing and mix well. Place the chicken on a serving platter and mound the salad on top. Sprinkle with the remaining won-ton strips and the sesame seeds. Garnish with lime slices and cilantro sprigs.
Makes 4 servings.
Dressing
- 3 tablespoons vegetable oil
- 1 tablespoon dark sesame oil
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon fresh lime juice
- 2 teaspoons soy sauce
- 1 tablespoon granulated sugar
- 2 tablespoons finely chopped fresh cilantro
- 1/2 teaspoon Thai chile garlic paste
- 1/4 teaspoon seasoned salt
Place all ingredients in a medium-size bowl. Whisk to mix well.
Zesty Ginger Beer BBQ Pulled Chicken SandwichesJennifer White, 23, of Columbus, Ohio, was the youngest person to compete in the Chicken Cooking Contest. The $1,000 fifth-place winner, she mixes Asian spices with all-American ingredients for this twist on a Southern favorite. White uses non-alcoholic ginger beer -- a carbonated beverage similar to ginger ale with a stronger ginger flavor -- for extra kick in the barbecue sauce.
- Sweet Potato Bacon Biscuits ( recipe follows )
- 2 cups ginger beer
- 1 cup ketchup
- 1/2 cup hoisin sauce
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons dark brown sugar
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1/2 Chinese five-spice powder
- 1 clove garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 rotisserie-cooked chicken, skin removed, meat shredded
Prepare the Sweet Potato Bacon Biscuits.
Meanwhile, in a medium-size saucepan, place the ginger beer, ketchup, hoisin sauce, orange juice, lime juice, brown sugar, honey, Worcestershire sauce, vinegar, five-spice powder, garlic, onion powder, salt and pepper. Over low heat, simmer for 15 minutes. Add the chicken and remove from the heat. Keep warm.
To serve, split each biscuit in half. Place 1/2 cup chicken on the bottom halves, then secure with the biscuit tops.
Makes 6 servings.
Sweet Potato Bacon Biscuits
- 2 cups all-purpose flour, plus more to cut biscuits
- 6 tablespoons unsalted butter, plus more for greasing the skillet
- 1 tablespoon olive oil
- 1/4 cup chopped yellow onion
- 1/4 teaspoon granulated sugar
- 2 tablespoons brown sugar
- 3/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup cooked, drained chopped crisp bacon
- 3/4 cup cold pureed cooked sweet potatoes
- 1/3 cup buttermilk
Heat the oven to 425 degrees. Sprinkle flour on a work surface or pastry cloth. Butter an oven-proof skillet (cast-iron works well).
In a different small skillet over medium heat, place the oil, yellow onion and granulated sugar. Lower the heat and cook for about 10 minutes, until the onion is caramelized. Let cool completely and set aside.
In a food processor, place 2 cups flour, the brown sugar, salt, baking powder and soda. Pulse to combine. Add 6 tablespoons unsalted butter and pulse until mealy. Remove the mixture to a large bowl and fold in the bacon and onion.
In a glass measuring cup, mix the cold sweet potato puree and the buttermilk. Stir into the flour mixture. Form a soft dough and place on the floured surface. Pat to 1-inch thickness. Using a 2-inch floured cookie cutter, cut the biscuits. Arrange in the buttered skillet and bake for about 25 minutes.
Additional Information:
Judges
Here are the food experts who judged the 47th National Chicken Cooking Contest on Friday in Birmingham, Ala.
- Saimi Rote Bergmann, food writer for The Repository (Canton, Ohio).
- Nancy Dell'Aria, food editor, Woman's Day magazine
- Gwynn Galvin, test kitchen director, Woman's World magazine,
- Frances Largeman-Roth, R.D., senior food and nutrition editor, Health magazine
- Kathy Martin, food editor, The Miami Herald
- Julie Miltenberger, senior food editor, Family Circle magazine
- Lynn Nuson, cookbook author and food columnist, The Las Cruces Sun-News (New Mexico)
- Sue Ontiveros, food editor, Chicago Sun-Times
- Colleen Pierre, R.D., freelance nutrition journalist, former nutrition editor of Child magazine
- Gwen Schoen, senior food writer, The Sacramento Bee (California)
- Nancy Stohs, food editor, Milwaukee Journal Sentinel
- Diane Stoneback, The Morning Call, Allentown
- Joy Taylor, Meredith Corporation (Better Homes and Gardens)
- Teresa Taylor, assistant features editor, Food and Home & Garden sections, The Post and Courier (Charleston, S.C.)
- Karin Welzel, food writer, Pittsburgh Tribune-Review
