Oklahoma CattleWomen, Inc.

Oklahoma Beef Cook-off Recipe Contest
Oklahoma City Home & Garden Show
STATE FAIRGROUNDS
OKLAHOMA CITY, OK
January 19, 2013
Produced by the Oklahoma CattleWomen Inc.
on behalf of the Oklahoma Beef Council

Oklahoma Beef Cook-off Featured Recipes

Spicy Mango Tenderloin Salad
Kimberly Stipe, Bethany, OK
**First Place in 2011 Beef Cook-off Contest’s Small Plates Big Tastes category

•2 1.5 inch thick tenderloin fillet steaks, about 12 oz total
•1 cup spicy mango marinade, divided
•Salt and pepper to taste
•2 cloves garlic, crushed, divided
•¼ cup olive oil, plus one teaspoon
•4 cups spring mix bagged salad
•1 Tbsp slivered almonds
•4 green onions, sliced
• 1 Tbsp crunchy rice noodles

Place steaks in zipper bag with ½ cup spicy mango marinade, salt, pepper and one clove crushed garlic. Set aside while preparing grill pan for grilling. Rub grill pan with 1 tsp olive oil. Heat grill pan over medium high. Drain steaks and place on grill pan. Cook steaks until medium rare, about 4 minutes on each side. Remove to clean plate, cover with foil and rest while preparing dressing and salad plates. In a blender, mix ½ cup spicy mango marinade, 1 clove crushed garlic and ¼ cup  olive oil. Divide salad mix between 4 plates. Slice each steak into 4 equal portions. Place 2 pieces of steak atop each plate of greens. Drizzle with desired amount of dressing. Garnish with almonds, green onions and rice noodles.

Preparation and cook time: 45 minutes Serves 4

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2013 Oklahoma Beef Cook-off Recipes 

First Place Appetizer
Beef, Feta and Avocado Bruschetta
By Michelle Mitchell Robertson

Ingredients:
3 to 4 thin slices Medium Rare Roast Beef, from the Deli counter, chopped (about l/8th pound)
2 lg. roma tomatoes, seeded and chopped
1 avocado, chopped (select slightly firm avocado)
1T. Italian seasoning mix
3 T. olive oil
2 T. red wine vinegar
2 T. fresh basil, chopped
1clove garlic, minced
1/3 cup feta cheese, crumbled
Sea salt and ground pepper to taste
12 thick toast points
12 fresh whole basil leaves

Instructions:
Mix all ingredients together, folding in avocado last. Allow to sit and marinate for 30 minutes.
Heap spoonfuls on toast points and serve. Garnish with additional
fresh basil.

Serves 4 to 6 people (2 to 3 toast points per person)

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Papa’s Lasagna - Grand Prize Winner
By Debra Clifton
Sauce :
1 T. extra virgin olive oil (EVOO)
8 oz. white mushrooms, sliced thin
2 celery ribs, chopped fine
1 onion, minced
1 red bell pepper, stemmed, seeded and chopped fine
6 garlic cloves, minced
2 T. minced fresh oregano
Pepper
1 ½ pounds of lean ground beef (or ground chuck)
1 (28 oz) canned tomato puree
1 (14.5 oz.) canned diced tomatoes, drained
Layers:
12 lasagna noodles
2 C. whole milk ricotta
1 ¼ C. grated Parmesan cheese
½ C. chopped fresh basil
1 large egg
½ t black pepper
4 C. shredded mozzarella (or half mozzarella/half cheddar)

1) For the sauce: Heat EVOO in large Dutch oven over medium heat. Add mushrooms, celery, onion, bell pepper and 1 tsp. salt. Cook, stirring occasionally, until softened (6 to 8 min.). Stir in the garlic, oregano and ½ tsp. of pepper.
2) Add beef, increase heat to med-high. Break up any large chunks or until no longer pink. Stir in tomato puree and diced tomatoes, bring to a simmer and until flavors are blended. Season with salt and pepper to taste, then set aside.
3) For the layers: Adjust oven rack to middle position and heat to 375. In a large pot, bring 4 cups of salted water to a boil. Add noodles and cook until al dente. Drain noodles and rinse under cold water. Spread noodles out in a single layer over clean kitchen towels or wax paper.
4) In a large bowl, mix ricotta, 1cup parmesan, fresh basil, egg and ½ tsp. of salt. Spread 1 cup of meat sauce over the bottom of a 13 x 9 inch baking dish. Place three noodles on top to create the first layer. Drop 3 tsp. of ricotta mixture on top of each noodle and spread evenly. Sprinkle evenly 1 cup of mozzarella. Spoon 2½ cups meat sauce evenly over cheese. Repeat layering of noodles, ricotta mixture, mozzarella and meat sauce twice more.
5) For the final layer, place 3 noodles on top of sauce in baking dish, spoon remaining 1½ cups sauce evenly then sprinkle with remaining mozzarella and parmesan.
6) Lightly coat a large sheet of foil with vegetable oil spray to cover the lasagna. Bake for 15 min., then remove foil and continue to bake until sauce is bubbling and cheese is spotty brown (about 35 min. longer). Let cool for 20 min. before serving. Serves 8 to 10 people.

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Aunt Ruby’s Rave Review Meatloaf - Runner Up
By Lady Branham
Ingredients
1 lb. hamburger (Any grade hamburger will work.)
1 sleeve saltine crackers less 12 crackers (Low fat or salt crackers will work.)
1 egg
1 can Cream of Celery soup (Low fat and/or low sodium soup will work.)
1 small onion, diced
½ green or red pepper, diced
Garlic salt to taste or 2 tsp. crushed garlic
Lowry’s Seasoned Salt to taste

Directions: Pre-heat oven to 350°.
Dice onion and pepper. Use the rolling pin to crush the saltine crackers on the wax paper into very small pieces, but not pulverized into dust.
Break up raw hamburger into small pieces into the large bowl. Add crushed saltines, diced pepper, diced onion, egg, and cream of celery soup. Hold back 2 tablespoons of the soup to use on crust.
Add seasoning and/or crushed garlic. Thoroughly mix all ingredients together; working the mixture with your hands is most effective, but a fork or other utensil will also work.
Spray the loaf pan with non-stick cooking spray. Spread the meat mixture evenly into the loaf pan. (An 8 X 8 cake pan will also work.) Top with the remaining cream of celery soup, spreading evenly. Bake uncovered. After an hour, check for doneness – the top should be crispy and the loaf should be firm to the touch. If need be, bake for another 15 or 20 minutes. Let stand for 5 minutes before cutting. Makes 6-8 servings.

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Spicy Drip Beef - 2nd Runner Up
By Debra Clifton
Ingredients:
2 Tbsp. olive oil
2 whole chuck roasts (2 1/2 To 3 pounds each)
Salt and pepper
32 ounces, fluid beef stock
1 can 28 oz. crushed tomatoes
1 jar (16 oz.) pepperoncinis, with juice (you can also use sweet red peppers)
1 jar (16 oz.) hot cherry peppers, drained
3-4 cloves garlic, minced
1 small package button mushrooms chopped (or bought pre-sliced)

1) Salt and pepper the chuck roast on both sides. Heat the olive oil in a heavy, large skillet (or Dutch oven) over high heat and sear each roast until deep golden brown, about 1 1/2 minutes per side. Remove roasts from pot and set aside on a plate.
2) Reduce heat to medium. Add garlic and cook until fragrant about 30 seconds, pour in beef stock, whisking to scrape the bottom of the pan. Pour in crushed tomatoes, pepperoncinis (with the juice), and the drained hot cherry peppers. (You can use whatever jarred peppers you like!) Stir to combine, then put everything into the crock-pot including the roasts.
3) Place the lid on crock-pot and cook for 4-6 hours on high, or until meat is falling apart and adding the mushrooms for the last 30 min. to an hour (enough so that they release there flavor and are softened but not cooked away).

Options: If you have time, allow the pot to cool slightly, then place it in the fridge for several hours to allow fat to harden at the surface. Use a spoon to scoop out the hardened fat (some fat is okay!) then heat it up again on the stovetop. When the meat is heated again, remove the roasts to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid. Serve on toasted deli rolls or with rice, noodles, or mashed potatoes.
**Can also be cooked in a Dutch oven, in the oven at 300 degrees for 4-6 hours. Serves 16.

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