Recipe Contest

Powered By Red Recipe Contest - Winners

Thank you for entering our Powered by Red Recipe Contest. We had a lot of fun tasting all of the delicious submissions – it was definitely a tough call! Please see below for our three winning recipes from Jamie Brown-Miller (Novice), Paige Adams (Student) and Chris Bugher (Professional).

Congratulations to the winners!

Winning Recipes

Sweet & Spicy Seared Tuna with Cherry Cabbage
Jaime Brown-Miller, Novice – Napa, CA

Tuna:

1/4 cup tart cherry juice

1 tablespoon sesame oil

2 tablespoons chili paste (sirracha)

4 cloves garlic, crushed

1 tablespoon soy sauce

1 tablespoon Dijon mustard

1/4 cup green onions, chopped

4 tuna fillets (ahi, albacore or similar)

Salt and pepper to taste

Cooking spray

Cabbage:

1 cup dried tart cherries

1 tablespoon honey

2 tablespoons rice wine vinegar

2 cups shredded red cabbage

2 cups whole grain rice

2 tablespoons flat leaf parsley, chopped

In a medium bowl, whisk together the sesame oil, chili sauce, garlic, soy sauce, mustard, tart cherry juice and green onions.

Heat a large skillet to high heat. Sprinkle the tuna with salt and pepper, spray with cooking spray, then sear for 90 seconds per side for rare (or until desired doneness). Remove from heat, cool slightly, and slice.

In a medium bowl, whisk together the honey and rice wine vinegar. Toss with the dried tart cherries and cabbage.

Prepare rice according to package directions.

To assemble, place equal amounts of rice onto the center of four plates. Push down the center of each mound to create a well and fill each well with equal amounts of dressed cabbage. Add slices of tuna, drizzle with sauce and sprinkle with parsley. Serve.

Serves four.

Cherry and Lamb Tagine
Paige Adams, Student, Kendall College – Chicago, IL

2 tablespoons olive oil

1 red onion, thinly sliced

1 pound boneless lamb shoulder, cut into 1-1/2-inch pieces

2 garlic cloves, minced

2 sweet potatoes, peeled and cut into 2-inch pieces (about 1 pound)

1 red pepper, cut into 1-inch strips

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can chopped tomatoes (15 ounces)

1 cup water

1 can chickpeas (15 ounces)

3/4 cup dried cherries

2 tablespoons cilantro, roughly chopped

Heat the olive oil in a Dutch oven or 5-quart heavy pot over moderately high heat.

Add the onion and lamb, and brown the lamb.

Stir in the garlic, sweet potatoes, red pepper, cumin, paprika, coriander, cinnamon, salt and black

pepper.

Add the chopped tomatoes and 1 cup of water and bring to a boil.

Reduce the heat and simmer covered for 15 minutes. Add the chickpeas and cherries and continue simmering until the lamb and sweet potatoes are tender and the sauce has thickened.

Sprinkle the tagine with cilantro and serve with couscous.

Cherry Basil Orzo Pasta
Chris Bugher, Professional – Huntington, WV

1 cup frozen tart cherries

1 teaspoon minced garlic

1/2 cup dried pitted chopped dates

4 ounces feta cheese

1/2 pound orzo pasta

1/4 cup fresh basil chiffonade

Salt to taste

Mix together cherries, dates, and garlic in a small sauce pan on low and heat until dates are rehydrated.

Meanwhile boil orzo pasta in salted water for 8-10 minutes.

Drain pasta, stir in cherry mixture and feta cheese.

Season with salt and garnish with fresh basil.

Serves 6-8