FOR IMMEDIATE RELEASE
SUNDAY, SEPT. 13, 2009
Pesto butter rib-eye steaks win beef competition
Contact: Tamara Crain, Entries Coordinator
NC Mountain State Fair
(828) 687-1414
FLETCHER--Susie Zuerner of Fletcher took top honors in the NC Cattleman's Beef Council "Quick and Easy" recipe contest today at the NC Mountain State Fair with her recipe for "How a Rib Eye is Fun." Zuerner topped 10 other contestants, winning the $200 first prize.
Rheta Merrell of Henderson County won second place and $150 for her "Home on the Range Lasagna" and Debbie Rice of Buncombe County took third place and $100 with her "Rôti de Boeuf Croissant." Zuerner also won an honorable mention for her "Carolina Beef Bourguignon."
Judges were looking for dishes using any cut of beef, made with 10 or less ingredients to make a main dish, snack, side or appetizer for any time of day. Recipes were judged on taste (40%), ease of preparation (40%), appearance (10%) and originality of recipe (10%).
-jsk-
First Place Recipe - How a Rib-Eye is Fun
Susie Zuerner, Fletcher
4 3/4" cut Angus Rib-Eye steaks
1/2-2/3 Cup pesto butter
1 Oz. toasted sliced almonds
Salt and Pepper to taste
Pesto Butter:
1/3 Cup butter
1 Cup chopped fresh basil
3 cloves garlic, minced
2/3 Cup grated Parmesan cheese
Combine all ingredients in food processor until smooth. Set aside.
On high heat grill, place Rib-Eyes on coated cooking deck and sear 5-6 minutes each side, turning once 90 degrees with tongs to checker the steaks.
Remove from grill and pour pesto butter and toasted almonds over meat and serve.
Second Place Recipe - Home on the Range Lasagna
Rheta Merrell, Henderson County
2 Lbs extra lean ground beef (93% lean)
4 Cups chunky salsa, medium heat
1 Package 1.25 oz. taco seasoning
2 Cups Mexican style shredded cheese
10 7"-8" flour tortillas
2 Cups corn chips, crushed
Sour cream and sliced green onions to taste
Preheat oven to 350 degrees. Lightly coat a 3-quart rectangular baking dish with non-stick cooking spray, set aside. In a large skillet cook the beef until brown using medium heat. Drain fat, then stir in salsa, water and taco seasoning. Bring to a boil, reduce heat. Simmer uncovered about five minutes or mixture thickens.
Reserve one-half cup cheese, then layer half of tortillas in prepared dish. Top with half of the meat mixture and half the remaining cheese. Repeat layers. Bake, uncovered for 20-30 minutes until bubbly.
Sprinkle corn chips and reserved cheese over casserole. Bake about five minutes more until cheese melts. Serve with sour cream and green onions.
Third Place Recipe - Rôti de Boeuf Croissant
Debbie Rice, Buncombe Co.
18 Oz. sliced deli roast beef
6 Croissants
3/4 Cup ranch dressing
1 Package beefy onion soup mix
2 Tomatoes
Lettuce
Slice croissants, then mix ranch dressing and soup mix. Spread one teaspoon of mix on a croissant. Then add 3 oz. of roast beef, a slice of tomato and lettuce.
