Thursday, 3 May 2012

Amateur Chefs Compete For Best Citrus Honors

For the 2005 Sunkist Citrus Challenge, hundreds of at-house chefs across the country proved that a splash of citrus can spice up any meal and inspire flavorful, enjoyable and speedy creations that any cook would be eager to share.

The national contest referred to as for amateur chefs to enter their recipes in three categories: Entree, Rapid & Hassle-free and Citrus Celebre. Entrants from nearly 30 states submitted their signature, citrus-inspired recipes.

Following substantially blending, sauteing, stirring and simmering, official Sunkist Citrus Challenge judges announced in March that they had found three terrific recipes bursting with citrus flavor. The winning chefs had been Lisa Keys of Middlebury, Conn., Edwina Gadsby of Incredible Falls, Mt., and Nikki Norman of Milton, Tenn.

"It really is a delight to see how the premium terrific taste and versatility of citrus inspired such creativity in the kitchen," said chef Nancy Swinney, 1 of the contest's head judges.

The winning recipes had been evaluated by a panel of judges working with the official criteria - taste, ease of preparation and accordance with a enjoyable, wholesome and healthful way of life. Every winning chef was awarded $two,000 and a bounty of fresh Sunkist citrus fruit in order to continue treating pals and loved ones to their flavorful recipes.

Keys submitted her Fire & Ice Citrus Steaks & Salsa recipe for the contest's Entree category, placing a distinctive spin on grilled steaks and typical salsa. This recipe calls for rib-eye steaks to be marinated in a delicate blend consisting of Moro orange juice and later grilled and smothered with a spicy and juicy salsa of navel oranges, jalapenos, tomatoes and cilantro.

Gadsby's Asian Citrus Salmon Rolls, winner in the Rapid & Hassle-free category, is fantastic for cooks who are operating short on time. The salmon is marinated in a blend of juices, including orange and grapefruit, and hoisin sauce, Asian garlic chili sauce and Oriental sesame oil. The salmon is served inside fresh red-leaf lettuce and can be dipped in the citrus marinade sauce.

Norman's Warm Lemon-Basil "Martini" Cake with Toasted-Spice Citrus Tartar, submitted in the Citrus Celebre category, attributes enough citrus to dazzle the taste buds. It really is topped with a mixture of cinnamon, Minneola tangelos and Moro oranges. The outcome is a citrus-infused dessert served in a martini glass and topped with a turbinado sugar-coated rim.

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