FOR IMMEDIATE RELEASE
FRIDAY, OCT. 23, 2009

CONTACT:

Lisa Prince N.C. State Fair (919) 906-0067

 

 

Raleigh man wins N.C. Cattlemen's Beef Council recipe contest

RALEIGH – Shawn Wakefield of Raleigh took the top prize in the N.C. Cattlemen’s Beef Council “Quick & Easy” Recipe Contest at the N.C. State Fair. Wakefield’s Thai Short Ribs with Long Grained Wild Rice took the $200 cash prize.

Jackie Wilder of Raleigh took home second place and $150 for her Quick Beef and Veggie Casserole, and Amanda Boury of Youngsville took home third place and $100 for her Beef Wellington Wraps.

Entries were judged on taste, appearance, ease of preparation and originality of recipe. The winning recipe follows:

Thai Short Ribs with Long Grained Wild Rice

Take first seven ingredients and place in processor. Take newly created marinade and place in Ziploc bag. Add short ribs and refrigerate for 8 hours. Cook rice as per cooking instructions and add sundried tomatoes. One hour prior to cooking, remove beef from marinade and let it come to room temperature. Grill on high heat for 6 to 8 minutes. Turn once and let rest for 15 minutes. Slice meat against grain, making very thin strips. Place strips of beef on wild rice and serve immediately.

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Second Place: Quick Beef & Veggie Casserole
Jackie Wilder

• 1 lb. ground beef, broken into pieces
• 1 cup chopped onion
• 1 cup chopped zucchini
• 3 cups coleslaw mix
• ¼ tsp. black pepper
• 1 tsp. season salt
• 1 can diced tomatoes with green chili’s, drained
• 1 can cream of celery soup
• 1 cup Mexican style shredded cheese

In a deep 12 inch frying pan, brown the ground beef with onions, zucchini, coleslaw mix, pepper and season salt until beef if no longer pink.  Use medium heat.  Add tomatoes and cream of celery soup.  Stir well, let simmer 5 minutes.  Top with cheese and cover so cheese can melt.  Serves 4-6

Third Place: Beef Wellington Wraps
Amanda Boury

• 2 lbs. crushed pepper petite beef filet
• 2 cups chopped fresh mushrooms
• ½ cup red wine
• 2 cloves garlic, crushed
• 1 onion, thinly sliced
• 1-cup heavy cream
• 1 Tbsp. Worcestershire sauce
• Salt and Pepper to taste
• Flour tortilla wraps

Grill beef tenderloin to desired temperature.  Slice thinly and set aside.  Combine the garlic, onion, mushrooms, Worcestershire and wine in a saucepan over medium-high heat. Cook until vegetables are soft.  Whisk in cream and stir constantly.  Cook and stir until cream has thickened slightly.  In a wrap, place several slices of tenderloin and add some of the vegetables and sauce.  Wrap up tortilla and grill for a couple of minutes on a sandwich grill.  Makes 5-6 wraps.  Serve extra sauce on the side.