FOR IMMEDIATE RELEASE
SATURDAY, OCT. 13, 2012
Brian Long, director
State Fair Press Office
Raleigh woman's Peanut Butter Bacon Sliders recipe takes first
in N.C. Peanut Growers Association contest
RALEIGH — Gail Fuller of Raleigh took home first place and $200 in prize money for her Peanut Butter Bacon Sliders recipe in the N.C. Peanut Tailgating Recipe Contest at the N.C. State Fair.
Jennifer Huntington of Raleigh took second-place honors and $150 for her Honey Roasted Peanut Butter Fried Chicken Tenders. Third place went to Jane Dunkin of Chapel Hill for her Peanut Cheesy Football.
Recipes were judged on taste and favor, creativity, ease of preparation and family appeal. Each dish had to contain at least a ½ cup of peanuts or peanut butter.
The contest was sponsored by the N.C. Peanut Growers Association.
Following is the first-place recipe:
Peanut Butter Bacon Sliders
|6 slices bacon
||1/2 cup bread crumbs
|1 pound ground pork
|1/4 cup peanut butter
||2 tablespoons sweet pickle relish
|2 tablespoons Worcestershire sauce
||1/2 cup cheddar cheese - shredded
|1/2 teaspoon seasoned salt
||2 tablespoons raisins - chopped
|1/4 teaspoon pepper
||1 dozen sweet Hawaiian buns
|1/2 teaspoon cumin
||50/50 mayonnaise mustard
|1/4 teaspoon garlic powder
||12 sweet pickles
|1/4 teaspoon onion powder
¼ cup peanut butter
2 tablespoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon seasoned salt
2-3 tablespoons chicken broth
Cut bacon strips in half and fry well. Set aside. In a large bowl, mix together ground pork, peanut butter, Worcestershire sauce, salt, pepper, cumin, garlic powder, onion powder, eggs and raisins. Form pork mixture into 12 small patties.
Mix basting sauce ingredients together in a small bowl. Reheat bacon frying pan and cook burgers, brushing them on both sides with basting sauce until basting sauce is completely used.
To assemble sliders, cut each bun in two. Spread top and bottom halves with a thin coat of the mayo/mustard mix. Put burger on bottom bun half and top with a sweet pickle slice and two pieces of bacon.
Makes 6 servings.
Second Place: Jennifer Huntington, Raleigh
Honey Roasted Peanut Butter Fried Chicken Tenders
2 lbs. chicken breast, cut into strips
1 cup buttermilk
2 large eggs
1 cup peanut butter (all-natural if possible)
¼ cup honey
¼ cup brown sugar
½ tsp. ground cinnamon
½ tsp. cayenne pepper
1 tsp. salt
2 cups all-purpose flour
Salt and pepper to taste
Canola oil for frying
Honey for serving
Cut chicken breasts lengthwise in strips. Whisk buttermilk, eggs, peanut butter, honey, brown sugar, cinnamon, cayenne, and salt. Toss chicken in marinade, cover with plastic wrap, and refrigerate at least 2 hours. Add oil to large saucepan to reach 2 inches and heat over medium-high heat. Remove chicken from marinade and roll each piece in flour. Carefully add chicken to hot oil and fry until golden brown, 10 to 12 minutes per batch. Transfer chicken to plate with paper towels to drain; season with salt and pepper. Serve with honey.
Third Place: Jane Dunkin, Chapel Hill
Peanut Cheesy Football
2 pkg. (8 oz. each) PHILADELPHIA cream cheese, softened
1 pkg. (8 oz.) Kraft shredded sharp cheddar cheese
½ cup Kraft finely shredded Parmesan Cheese
½ cup Miracle Whip dressing
¼ tsp. black pepper
2 green onions, chopped (1/3 cup)
1/3 cup red bell pepper, chopped
1 cup chopped Planters peanuts
4 strips red bell pepper (decoration)
1 box of Ritz crackers
Beat first 5 ingredients with mixer until blended. Stir in onions and red bell pepper. Refrigerate 3 hours.
Form into football shape; coat with peanuts.
Add red bell pepper strips, shaping them to look like the lacing and team symbols. Place on the football.
Serve with Ritz crackers and fresh vegetables.
30 servings, about 2 Tbsp. spread and 5 crackers each
The whole family can get involved with placing their favorite player's number and favorite team's symbols on the football with bell peppers.
Honorable Mention: Andrea Kropt, Durham
Thai BBQ peanut butter chicken wings
4 cloves of garlic finely chopped
6 dried red chili’s finely chopped
4 green onions finely chopped (white and green divided)
½ cup natural creamy peanut butter
1 ½ cups ketchup
6 T soy sauce
4 T Sriracha (Asian hot sauce)
1 inch grated ginger
4 T oil
4 lbs. chicken wings
Salt and pepper
- Heat oil in saucepan.
- Add garlic, red chilies, and scallion whites and sauté until soft.
- Add peanut butter, ketchup, soy sauce, sriracha, and ginger.
- Simmer for 15-20 minutes stirring occasionally.
- Stir in most of the scallion greens (reserve small amount for garnish).
- Heat grill to medium/high.
- Season chicken wings with salt and pepper.
- Cook chicken wings on grill until golden brown, about 5-6 minutes each side.
- Toss chicken wings in sauce and let sit for 3-5 minutes.
- Serve warm. Garnish with scallion greens.
- If making ahead of time, store in the refrigerator overnight in the sauce and reheat on the grill the next day.