BIRMINGHAM, Ala. — An Eagle, Idaho, woman took home $100,000 by showing that chicken is, indeed, fit to be Thai'd.
In last Friday's National Chicken Cooking Contest, Michelle Anderson pounded chicken breasts into thin wrappers for a coconut-rice mixture and served them with a spicy salad. Her Thai-Inspired Stuffed Chicken Breast and Slaw was judged by a panel of food editors as the grand-prize winner in the contest, which features a finalist from every state.
"In every round of judging, it was right close to the top," said Karin Welzel, food editor of the Pittsburgh Tribune-Review, who was one of the judges.
Many finalists seemed to pick up on the Thai theme this year, with Thai-Quitos and Thai Chicken Lemon Wraps as other contenders. The fourth-place winner, Susan Cortesi of Northbook, Ill., also used a Thai-flavored slaw for her Chicken Paillards With Asian Salad.
To make the paillards, she pounded the chicken breasts until they were flat and thin.
"Lime and cilantro growers are going to have a really wonderful year," said Nancy Dell'Aria of Woman's Day magazine, who chaired the panel of media judges, when she noted some of the frequently used ingredients in finalists' dishes. (Four of the five winning recipes used lime juice; three used cilantro.)
Other trends among finalists' dishes: pairing chicken with fruit, especially mangoes; and cross-cultural themes, such as Chinese five-spice powder mixed with Southern-style ingredients such as bacon and sweet potatoes.
Many finalists gave their chicken a crunchy coating. Utah contestant Erin Mylroie of St. George used diced almonds, panko (Japanese bread crumbs) and chipotle chili powder. Anderson used peanuts and black-and-white sesame seeds, and Susan Scarborough of Fernandina Beach, Fla., used pecans in her third-place dish, Pecan Chicken Sticks With Collard Couscous. Other finalists crusted their chicken with plaintains, pumpkin seeds, cornflakes and macadamia nuts.
This was Mylroie's second appearance at the chicken contest. Two years ago, she took fifth place. Although she didn't make it into this year's winner's circle, Mylroie was philosophical.
"I am never disappointed, because I never go into it expecting to win," said Mylroie, who has also been a finalist in the Pillsbury Bake-Off and the National Beef Cook-Off.
"You can't — because so many people have amazingly good recipes. You just try to come up with a good recipe, and if all the elements come into play, maybe you can go home with a little bit of money. Sometimes you win, sometimes you lose, but you always have a good time."
Last month, Mylroie took third place and $500 at the IGA Hometown Holidays Recipe Challenge, held in Chicago. Her winning recipe was Buenos Aires Steak & Black Bean Salad With Tangerine-Chimichurri Dressing.
In a press conference, the 39-year-old Anderson said it was her first appearance at the chicken event, although she has been a finalist at the Gilroy Garlic Festival and other regional contests. And she experienced some tense moments when, due to the Alabama humidity, her first batch of rice turned out "too wet."
She cooked a second batch and ended up being the last contestant to turn in her dish to the judges, with just 20 minutes to spare.
Anderson said she started a new job as a training analyst in March, after being home with her 5-year-old daughter for the past five years. She said she plans to use some of her prize money to install a gas stove in her kitchen and to start her daughter's college fund.
"I love Asian food, and I love playing with different ingredients and putting different things together," she said. "In cooking contests, you get to focus on creativity for a purpose."
Taking second place and a prize of $10,000 was Sally Sibthorpe of Shelby Township, Mich., a technical writer for General Motors, with her Warm Chicken Black Bean Salad With Mango Dressing. Third place and $5,000 went to Scarborough for Pecan Chicken Sticks With Collard Couscous.
Cortesi won $2,000 for her Chicken Paillards With Asian Salad. Winning fifth place and $1,000 was Jennifer White of Columbus, Ohio, who created Zesty Ginger Beer BBQ Pulled Chicken Sandwiches.
All of the finalists' recipes are posted at www.chickencookingcontest.com.
The National Chicken Cooking Contest is the oldest continuously operated cooking competition in the nation, dating back to 1947.
WINNERS
Second place: Warm Chicken Black Bean Salad With Mango Dressing, Sally Sibthorpe, Michigan
Third place: Pecan Chicken Sticks With Collard Couscous, Susan Scarborough, Florida
Fourth place: Chicken Paillards With Asian Salad, Susan Cortesi, Illinois.
Fifth place: Zesty Ginger Beer BBQ Pulled Chicken Sandwiches, Jennifer White, Ohio.
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THAI-INSPIRED STUFFED CHICKEN BREAST AND SLAW
4 boneless, skinless chicken breast halves
1 cup cooked jasmine rice
1/2 cup shredded coconut
2 green onions, finely sliced
1/2 cup finely chopped Thai basil
1/2 cup finely chopped cilantro
2 tablespoons Thai chili sauce
2 limes, juice and zest, divided
2 cups flour
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 14-ounce can coconut milk
1 cup chopped roasted peanuts
3/4 cup panko (Japanese bread crumbs)
1/4 cup white sesame seeds, toasted
1/4 cup black sesame seeds, toasted
Thai-style Slaw: recipe follows
1/2 English cucumber, thinly sliced
Lime wedges
Cilantro
In a large bowl, mix rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice and zest of one lime. Place chicken between two sheets of plastic wrap and pound to even thickness. Place equal amounts of rice mixture on each chicken breast half. Wrap chicken around filling; secure with wooden pick.
In a glass pie plate, mix flour, zest of one lime, salt and pepper. In another plate, mix coconut milk and 2 tablespoons lime juice. In a third plate, mix peanuts, panko and sesame seeds. Roll chicken breasts, one at a time, first in flour mixture, then in coconut-milk mixture and finally in peanut mixture, coating well.
Arrange chicken, seam side down, in a shallow baking pan; place in 350-degree oven. Bake 30 minutes or until juices run clear. Place slaw on serving platter; remove wooden picks and add chicken to platter. Garnish with cucumber, lime and cilantro. Makes 4 servings.
Thai-style Slaw:
3/4 cup chunky peanut butter
1/4 cup seasoned rice vinegar
Juice of 1 lime
1 finely minced Thai chili
1/2 cup chopped cilantro
1/2 cup chopped basil
1 Napa cabbage, finely sliced
1 English cucumber, coarsely grated
1 carrot, grated
1/2 red onion, finely diced
In large bowl, mix peanut butter, rice vinegar, lime juice and Thai chili. Stir in cilantro, chopped basil, cabbage, cucumber, carrot; and red onion. Refrigerate. — Michelle Anderson, Eagle, Idaho, Grand Prize, 2007 National Chicken Cook-Off
CHIPOTLE-CRUSTED CHICKEN SANDWICHES
2 pounds chicken tenderloins
1 cup buttermilk
1/3 cup fresh lime juice
1 tablespoon sugar
1 teaspoon salt, divided
1 red onion, thinly sliced
1/2 cup flour
2 eggs
1/2 cup water
1 cup diced almonds
1 tablespoon chipotle chili powder
1 tablespoon cumin
2 cups panko (Japanese bread crumbs)
2 tablespoons vegetable oil
3/4 cup light mayonnaise
1/2 cup chopped bottled roasted red peppers
1 teaspoon minced garlic
6 rectangular wheat rolls
1 bunch cilantro, chopped
Potato chips for garnish
Place chicken in a large bowl and pour over buttermilk; cover and set aside.
In small saucepan, place lime juice, sugar and 1/2 teaspoon salt. Bring to a boil; add onion and simmer 1 minute. Transfer to a bowl, cover and refrigerate until ready to serve. Place flour on sheet of wax paper.
In shallow bowl, mix eggs and water. In another shallow bowl, mix together remaining 1/2 teaspoon salt, almonds, chili powder, cumin and panko. Remove chicken from buttermilk and dip each piece, first in flour, then eggs, then panko mixture, pressing crumbs to adhere. Let chicken dry about 20 minutes.
Place vegetable oil in a heavy large skillet over medium high heat. Add chicken and cook until crispy brown on all sides, about 8 minutes; drain on paper towels. In a small bowl, mix mayonnaise, roasted peppers and garlic; spread on both sides of open rolls. Add chicken strips and pickled onions; sprinkle with cilantro. Cover with bun tops. Arrange sandwiches on platter and garnish with potato chips. — Erin Mylroie, St. George
WARM CHICKEN BLACK BEAN SALAD WITH MANGO DRESSING
2 cups rotisserie chicken, cut in bite-size pieces
2 tablespoons butter
1/2 cup slivered almonds
1 cup jasmine rice
2 cups chicken stock
1/4 cup chopped cilantro
1/2 cup sliced scallions
1/2 cup canned black beans, rinsed and drained
1/2 cup diced avocado
1/2 cup diced red bell pepper
Mango Mojo Dressing: recipe follows
2 rings red bell pepper for garnish
Sprig cilantro for garnish
Melt butter in a large saucepan over medium heat. Add almonds and saute until golden. Add rice and cook 1 minute more. Stir in chicken stock, cover pan and simmer about 20 minutes until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and bell pepper. Drizzle chicken mixture with half the Mango Mojo Dressing and toss. Spoon onto serving dish and garnish with red pepper rings and cilantro sprig. Pass remaining dressing. Makes 4 servings.
Mango Mojo Dressing:
1 teaspoon cumin seeds
3 cloves peeled garlic
1 small hot red chili, stemmed and seeded
1/2 teaspoon salt
1/4 cup olive oil
1/2 mango, peeled and cubed
1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
Place cumin seeds in a heavy small skillet over medium high heat and toast until fragrant, about 2 minutes. In mini-food processor, place cumin seeds, garlic, chili and salt. Add olive oil, mango, orange juice and lime juice. Return mixture to skillet and heat until warm. — Sally Sibthorpe, Shelby Township, Mich. second place, 2007 National Chicken Cooking Contest
PECAN CHICKEN STICKS WITH COLLARD COUSCOUS
8 medium chicken drumsticks
5 tablespoons maple syrup, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup finely ground pecans
1/4 cup flour
1 teaspoon spicy Cajun-style chicken seasoning
1/3 cup vegetable oil
2 cups frozen chopped collard greens, mostly thawed
1/2 cup chopped yellow onion
1 3/4 cup chicken broth
1 1/3 cup couscous
2/3 cup cooked, drained and crumbled bacon bits
2 tablespoons grainy mustard
1/4 cup toasted pecan pieces
Scrape/cut meat off bone on bottom 1/2 inch of each chicken drumstick to form small "handle." Brush chicken with 2 tablespoons of the maple syrup and sprinkle with salt and pepper. In large plastic zip-top bag, place ground pecans, flour and chicken seasoning. Add chicken and shake to coat.
In large heavy over proof skillet, place oil over medium-high heat. Add chicken and cook, turning to brown on all sides. Cover and place skillet in 375-degree oven. Cook 10 minutes; uncover, turn chicken and cook 10 minutes more, or until done. Remove chicken to plate and keep warm.
To skillet, add collards and onion; stir-fry about 3 minutes over medium-high heat. In separate pan, bring chicken broth to a boil. Stir in couscous, remove from heat, cover and let stand 7 minutes; fluff with fork. Stir couscous and bacon into collard mixture; cook 3 minutes more to heat through.
In small microwave-safe bowl, mix remaining 3 tablespoons of syrup and mustard. Microwave on medium 1 minute. To serve, place equal portions of couscous on each of 4 plates. Arrange 2 chicken legs in center of each and drizzle with maple-mustard mixture. Garnish with pecan pieces. Makes 4 servings. — Susan Scarborough, Fernandina Beach, Fla., third place place, 2007 National Chicken Cooking Contest
CHICKEN PAILLARDS WITH ASIAN SALAD
4 boneless, skinless chicken breast halves (6 oz. each)
1/4 cup white miso paste
1/4 cup mirin
2 tablespoons seasoned rice vinegar
3 tablespoons soy sauce
2 tablespoons thinly sliced green onion
2 teaspoons minced garlic
2 teaspoons sesame oil
2 teaspoons brown sugar
8 wonton wrappers
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
2 tablespoons sesame seeds, toasted
4 cups baby lettuce mix
1/2 cup grated carrot
1/2 cup diced red cabbage
1/2 cup peeled and thinly sliced English cucumber
1/3 cup diced red onion
1/4 cup thinly sliced radishes
Dressing: recipe follows
Lime slices
Cilantro sprigs
Place chicken between two sheets of plastic wrap; pound to 1/4-inch thickness. In medium bowl, whisk together miso paste, mirin, rice vinegar, soy sauce, green onion, garlic, sesame oil and brown sugar. Pour over chicken, cover and refrigerate at least 30 minutes.
Line baking sheet with parchment paper. Brush wonton wrappers on both sides with vegetable oil; cut in thin strips. Place strips on parchment paper, sprinkle with kosher salt and bake in 350-degree oven about 8 minutes until crisp and brown. Cool on paper towels.
Place ridged grill pan over medium high heat; spray with cooking spray. Remove chicken from marinade and place on pan, two at a time; discard marinade. Cook chicken about 5 minutes on one side; turn and cook 4 minutes more. Cover with foil to keep warm.
In large bowl, toss lettuce, carrot, cabbage, cucumber, red onion and radishes. Sprinkle with half of wonton strips; add Dressing and mix well. Place chicken on serving platter and mound salad on top. Sprinkle with remaining wonton strips and sesame seeds. Garnish with lime slices and cilantro sprigs. Makes 4 servings.
Dressing:
3 tablespoons vegetable oil
1 tablespoon sesame oil
2 tablespoons seasoned rice vinegar
1 tablespoon fresh lime juice
2 teaspoons soy sauce
1 tablespoon sugar
2 tablespoons finely chopped cilantro
1/2 teaspoon Thai chili garlic paste
1/4 teaspoon seasoned salt
In a medium bowl, whisk together oils, vinegar, lime juice and soy sauce. Add sugar, cilantro, Thai chili garlic paste and seasoned salt. Whisk to mix well. — Susan Cortesi, Northbrook, Ill., fourth place, National Chicken Cooking Contest
E-mail: vphillips@desnews.com