#EGGtoberfest2013 Recipe Contest
Thanks to all of the EGG Chefs who cooked at this year’s EGGtoberfest … once again your hard work — and delicious food — made the day a wonderful experience for all!
We appreciate all the effort that goes into cooking and coming up with so many creative recipes, and are already looking forward to 2014. Congratulations to the winners of this year’s EGGtoberfest Recipe Contest.
Amisano Italian Sausage
By: Paul Amisano, The Happy Italian
Ingredients, for 20 pound increments
8 Tablespoons Salt
5 Tablespoons Crushed Red Pepper
4 Tablespoons Whole Fennel Seed
4 Tablespoons Paprika
2 Tablespoons Sugar
½ – ¾ cup of water
20 Pounds of Boston Butt, ground Natural hog casings, cleaned and rinsed (cover with water)
A meat grinder fitted for stuffing sausages (electric or manual)
20-25 quart-size resealable bags
Mix the first five ingredients into a resealable plastic bag. In a container large enough to hold all the meat, sprinkle ¼ of the spice mixture in the bottom. Place ½ the ground meat into the container and then sprinkle ½ the spice mixture over the meat. Place the rest of the meat into the container and finish with the balance of the spice mixture.
Pour ¼ cup of water over meat and start mixing the meat with your hands, being sure to move the meat from the bottom up and all around. Add the rest of the water and mix more until you see that the spice mixture is well incorporated into the meat.
Place the appropriate amount of mixed sausage into the grinder and run through to prime the machine until it comes out the end of the tube. Take a hog casing and apply a length over the tube of the sausage grinder; tie off the end. Begin running the ground meat into the casings, repeating steps above until you have filled all the casings.
With the whole links of sausage, pinch and twist into desired lengths you wish to use.
Using scissors cut the lengths and place into quart size re-sealable bags. Store in the refrigerator for up to 4 days or freeze up to 8 months.
Hot Georgia Night Brats
4 pounds pork shoulder, cut into 1-inch cubes and stored in the freezer for 30 minutes
1 pound pork back fat, chopped and stored in the freezer for 30 minutes
1 can diced peaches
1 tablespoon fennel
3 tablespoons kosher salt
1 tablespoon sugar
1½ teaspoons grated nutmeg
½ teaspoon coriander
¼ teaspoon celery seed
2 teaspoons ground black pepper
1/8 teaspoon ground marjoram
1½ teaspoons dried ginger
Set a bowl on top of another bowl filled with ice water and collect the ground meat there. Grind the cooled meat through the large die of the meat grinder. Once done, return the meat to the freezer for approx 30 minutes.
Mix together the salt, sugar, nutmeg, coriander, celery seed, black pepper, marjoram, and ginger. Mix the meat and spices together. Stuff the sausages. Section them off into about 5 inch sections by twisting them.
3rd Place (tie)
Red Pork Marinade Served with Oriental Cole Slaw
Tom and Karen Chamberlain, Rusty Rooster and Kentucky Woman
1/3 cup rice wine
2 tablespoons red Rice (ground)
1 tablespoons salt
1 teaspoon granulated garlic
2 tablespoons sugar
2 tablespoons soy sauce
¼ teaspoon ground black pepper
½ cup white corn syrup (Karo)
1 (14 oz) jar Char Siu Sauce (Lee Kum Kee brand)
Oriental Cole Slaw Ingredients
1 package coleslaw
¼ cup sunflower seeds
1 small package slivered almonds
¼ cup oil
¼ cup sugar
1/3 cup vinegar
1 package chicken flavored Ramen Noodles (soup)
Red Pork Marinade Directions
Mix all of ingredients thoroughly; it may be kept in the refrigerator a week ahead.
Marinate pork approximately 24 hours. Cook direct at 350-400°F/177-204°C. Cook until internal temperature of 160ºF/71ºC.
Oriental Cole Slaw Directions
Mix coleslaw, sunflower seeds and almonds in large bowl. In separate small bowl mix oil, sugar, vinegar and flavor packet from noodles. Pour over coleslaw mixture and toss.
When ready to serve break noodles up into coleslaw and toss.
3rd Place (tie)
Wacky Jackie’s Spicy Chili
Craig Pearce, cspearce2
1 pound cooked, strained ground beef
2 packets of Chili Mix- spicy
64 oz of Campbell’s Tomato Juice
2 cans of Van Camp’s Pork “N” Beans
Hot sauce to taste
2 table spoons of garlic salt
2 table spoon of crushed red peppers
Preheat the EGG to 400ºF/204ºC, for direct cooking. Add smoking wood (hickory, pecan, etc). Sauté the onion in butter; add the onion to the cooked and strained ground beef.
Add all ingredients in large pot and bring it to a boil; reduce heat and let simmer for 2 hours. Heavy smoke in the whole process infuses the chili with an awesome smoky flavor. Serves 10-12.