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2013 Oregon State Fair

4-H Competition

Recipe Book

The Iron Chef contest is a fun cooking event for Intermediate and Senior aged 4-H members. The competition was held at the Oregon State Fair on August 28th, 2013. Teams of 2 or 3 cooked off in a head to head sixty minute battle to find out whose cuisine would reign supreme involving a secret ingredient. This book contains the youth’s recipes from the event. This book contains the youth’s recipes from the event. This book contains the youth’s recipes from the event. This book contains the youth’s recipes from the event.

THE RESULTS

1ST PLACE CHAMPION

CROOK COUNTY

2ND PLACE RESERVE CHAMPION

GRANT COUNTY

Benton County Apple Glazed Pork Chops

4 bone-in center-cut pork loin chops (3/4 inch thick & 7 ounces each) 2 Tbsp canola oil 1 cup apple cider OR apple juice 2 Tbsp brown-sugar, divided 1 tsp salt 1/4 tsp dried rosemary, crushed 1/4 tsp dried thyme 1 tbsp cornstarch 1 tbsp cold water 2 large tart apples, sliced 1/2 cup sliced onion 2 tbsp butter

1.) In a large skillet, brown pork chops in oil. Add the cider, 1 tablespoon

brown sugar, salt, rosemary and thyme. Cover and cook for 7-8 minutes or until a meat thermometer reads 160 degrees. Combine cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

2.) Meanwhile, in small skillet, cook the apples, onion, butter and remaining brown sugar over medium heat for 3-4 minutes or until apples are sof-tened. Serve with pork chops. Yield 4 Servings.

Benton County Baked Apple Dumplings

½ cup sugar 3 Tbsp dry bread crumbs 4 ½ tsp ground Tone’s®Ground Cinnamon Dash ground nutmeg 1 Egg, beaten 2 1/4 cups chopped peeled tart apples

Streusel

1/3 cup chopped pecans, toasted 1/3 cup packed brown sugar 1/3 cup all-purpose flour 2 Tbsp plus 1 ½tsp butter

1.) In a small bowl, combine the sugar, bread crumbs, cinnamon and nutmeg. In a bowl mix flour and salt, cut in butter; fork in water. On a

lightly floured surface, roll pastry into two 12in. Squares. Cut each sheet into nine 4in. Squares,

2.) Brush squares with egg. Place 1 teaspoon sugar mixture in the center of a square; top with 2 Tablespoons chopped apple and 1 teaspoon sugar mixture. Gently bring up corners of pastry to center; pinch edges to seal. Repeat with remaining pastry, crumb mixture and apples. Place on greased baking sheet.

3.) In a small bowl, combine the streusel ingredients. Brush remaining egg over dumplings; press streusel over tops.

4.) Bake at 400 degrees for 14-18 minutes or until golden brown. Place pans on wire racks. Yield 1½ Dozen.

Pastry

1 cup flour 1 tsp salt 3 Tbsp butter 3-6 Tbsp water

PEORIA ROAD FARM MARKET

OREGON DAIRY WOMEN

JOHNNIE FREEMAN

JUDY GROVE

SUE JOHNSON

JULIE WHITE

KIM BAGLIEN

SUE BERKLUND

NORBERT HARTMANN

SCOTT ELMSHAUSER

Green Beans

MYSTERY INGREDIENTS

Yukon & Red Potatoes

Candied Bacon 2 strips bacon ¼ c. brown sugar

Place bacon on aluminum foil-wrapped tray, sprinkle brown sugar over top. Place in oven at 350 degrees for 20 minutes or until cooked. Crumble over frosted cake.

Benton County Green Bean Cake

4 eggs 2 c. oil 1 c. sugar 1 c. brown sugar 2 tsp. vanilla 2 c. flour 2 tsp. baking soda 2 tsp. baking powder ½ tsp. salt 3 tsp. cinnamon 2 c. chopped green beans (fresh green beans –wash, boil for 2 ½

minutes, drain, chop in a food processor). (Frozen green beans –boil for about 3 minutes, drain, chop in a food processor).

1.) Mix first 6 ingredients (eggs through vanilla) together in a large

mixing bowl. 2.) In a separate bowl, combine the next 5 ingredients (flour through

cinnamon). Add to first mixture. Add green beans. 3.) Pour into greased 13x9 pan and bake at 350 degrees for 30-35

minutes, or until toothpick comes out clean.

Cream Cheese Frosting 1 stick butter, room temp 6 oz. cream cheese, room temp 2 c. powdered sugar, sifted (measure first, then sift) ½ tsp. vanilla extract

1.) Beat butter in mixer on medium speed until light and creamy. Add

cream cheese and mix until fluffy. 2.) Slowly add sugar, half at a time. Continue to mix. Add vanilla

extract and mix until it has creamy consistency.

*See BACON TOPPING on next page

Apples

Sweet Corn

Salmon

Recipes Included:

• Crook County

Cookies

Honey Broiled Salmon on Potato Hash with Dill Cream

• Grant County

Crusted Salmon with Lemon Ginger Glaze

Salmon Rangoon

• Yamhill County

Corn Pudding

• Polk County

Fruit Salad

Apple Hazelnut Pancakes

• Deschutes County

Fire Roasted Corn Salsa

Southwestern Corn Chowder

• Lincoln County

Fiesta Frittata

• Benton County

Green Bean Cake

Baked Apple Dumplings

Apple Glazed Pork Chops

Lincoln County Fiesta Frittata

Johnsonville Andouille sausage (cut in ½ the long way, cut each half in half and dice in 1/3 inch lengths) 2 medium red potatoes, diced 1 Anaheim long green chili (cut off top, then dice) 1 stick margarine (divided in ½) 1/3 c. fresh mushrooms 2 c. fresh spinach 2 c. grated Mexican style cheese ¼ tsp. pepper ¼ tsp. salt 1/8 tsp. chipotle chili pepper ¼ tsp. garlic salt 6 large eggs

1.) In a deep skillet, add ½ stick margarine and melt over medium heat. 2.)Add the potatoes and green chilies, mushrooms, salt, pepper, garlic

salt, and chipotle pepper. Stir occasionally. 3.) Cover and reduce heat slightly, cooking till the potatoes are soft,

about 10 minutes. 4.) Add sausage and allow to cook medium/low till warm, then add

spinach on low heat. Allow the spinach to soften. 5.)Add the other ½ stick of margarine. Add one cup of grated cheese

to the egg mixture. Stir. 6.) Lightly stir a few times while setting up. Leave on low/medium heat

for 3-5 minutes. When it becomes solid on the bottom, top with the last cup of cheese, then place under the broiler with rack in the middle of the oven. Watch for the cheese to melt and the egg to become solid on top before removing, about 5-7 minutes. Remove from oven. Cut into pieces and serve with sour cream, salsa verde, and cilantro.

Crook County

Cookies 2 sticks unsalted butter 1 c. packed light brown sugar 1 c. granulated sugar ¼ tsp. salt 1 tsp. pure vanilla extract 2 eggs 2 c. all-purpose flour 1 tsp. baking soda 1 tsp. baking powder 1 ¼ tsp. ground cinnamon 1 c. rolled oats 1 c. sweetened shredded coconut 1 ½ c. grated carrots ¾ c. chopped walnuts 2 c. cream cheese frosting

1.) In the bowl of a stand mixer fitted with the paddle attachment, gently

blend the butter, sugars, salt, and vanilla on low speed until light and fluffy, about 5 minutes.

2.) Add the eggs one at a time, scraping down the bowl after each addition. 3.) Sift the flour, baking soda, baking powder, and cinnamon together into a

large bowl. Add to the creamed mixture all at once and mix on low just until combined.

4.) Stir in the oats, coconut, carrots, and walnuts by hand. Chill the dough

until firm, at least 30 minutes. 5.) While the dough is firming up, preheat the oven to 350 degrees. Line two

baking sheets with parchment paper. 6.) Scoop the dough onto the prepared baking sheets using a #40 scoop

about 1 ½ inches apart. 7.) Bake until golden brown, 12-15 minutes. Rotate and switch the baking

sheets as necessary for even baking.

Deschutes County Southwestern Corn Chowder

2 lbs. frozen corn kernels, thawed, and drizzled with olive oil Kosher salt and freshly ground pepper 10 Roma tomatoes, rubbed with olive oil 1 medium red pepper, rubbed with olive oil 2 tbsp. butter ¼ small yellow onion, diced 3 garlic cloves, sliced 2 tbsp. all-purpose flour Malce stock 2 c. half & half 1 ½ cups corn tortilla chips, chopped Cumin Chili powder 1 medium avocado, small diced, for garnish

1.) Pre-heat oven to 500 degrees. 2.) Put the oiled corn on a baking sheet and sprinkle it with salt and

pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10-12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the toma-toes and the pepper in the refrigerator, and peel them when they have cooled.

3.) Heat the butter in a large pot over medium heat and add the onion

and garlic and sauté. Add the flour and cook for 2-3 minutes. Add the Malce stock, roasted corn, peeled tomatoes, half & half, and 1 ¼ cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.

Cream Cheese Frosting 1 c. cream cheese, soft 1 stick unsalted butter, soft 1 c. confectioners’ sugar, sifted 1 tsp. pure vanilla extract ¼ tsp. salt ¼ tsp. grated lemon zest

1.) In the bowl of a stand mixer fitted with the paddle attachment, beat

the cream cheese, butter, and confectioners’ sugar on medium speed until light and fluffy, about 6 minutes.

2.) Add the vanilla, salt, and lemon zest and mix to combine.

3.) Store the frosting in an airtight container in the refrigerator until needed. Before using, allow to come to room temperature and beat on medium speed using a paddle attachment until light and fluffy.

8.) Allow the cookies to cool for a minute on the baking sheets then transfer,

using a spatula, to a cooling rack and allow to cool completely. 9.) Use an offset spatula to spread a few tablespoons of frosting* on half of

the cooled cookies, then sandwich the cookies together. 10.) Store the cookies in a single layer in an airtight container.

Crook County

Honey Broiled Salmon on Potato Hash with Dill Cream

Salmon 2 tbsp. honey 2 tbsp. soy sauce 1 tbsp. ginger, freshly grated 4 - 6 oz. boned salmon fillets Pepper

Whisk the honey, soy sauce and ginger together in a small bowl. Place the salmon on a foil-lined tray, brush both sides of the salmon with the glaze and season with freshly ground pepper. Broil for 4-5 min. per side until cooked through. Potato Hash and Dill Cream*

3 Yukon gold potatoes, grated 1/2 lb. unsalted butter, melted and clarified Kosher salt and freshly ground pepper 1/2 c. Sour Cream 5 sprigs of dill, finely chopped 1 TBSP Lemon juice Dill sprigs for garnish 3 Shallots, finely chopped

Pre-heat oven to 425 degrees. In a large mixing bowl, combine grated potatoes and 1/4 lb. clarified butter and season with salt and pepper and thoroughly combine. Place a large non-stick skillet pan over high heat until almost smoky-hot. Add enough of the remaining clarified butter to cover the bottom of the pan. Add the potatoes evenly and shape them to thick pancakes. Cook until crispy on the outside, about two minutes. Reduce the heat to medium-low and using a spatula sauté until golden-brown on the other side, about 3 min. Remove from the pan and place onto a baking sheet. Cook in the oven about 10 min.

*See DILL CREAM on next page

Deschutes County Fire Roasted Corn Salsa

3 ears corn, husks removed 1 medium jalapeno, split in half and seeded 2 tbsp. olive oil Kosher salt and freshly ground black pepper 2 Roma tomatoes, diced 1 ripe avocado, diced Juice of 2 limes Tortilla chips for dipping

1.) Heat a grill to medium-high heat. Add the corn and jalapeno to a

sheet tray, drizzle with the olive oil and sprinkle with salt and pepper. Grill on all sides until light charred, about 6 minutes. Remove from the grill and cool for a few minutes.

2.) Use a knife to remove the corn kernels. Finely chop the jalapeno. Add both to a bowl and then stir in the tomatoes, avocado, red onion, and lime juice. Serve with tortilla chips.

For the Topping 1 apple peeled, cored, and cut into 16 wedges ¼ c. brown sugar Juice of ½ a lemon ½ c. chopped hazelnuts 2 tbsp. butter ½ tsp. ground cinnamon ¼ tsp. freshly grated nutmeg

Melt butter in a frying pan. Once melted, throw the apples in along with the lemon juice, brown sugar, walnuts, cinnamon, and nutmeg. Cook for about 10-15 minutes until the apples get soft and the brown sugar has melted down to a sticky syrup. Pour the topping over the pancakes and serve.

Dill Cream Whisk shallots, dill, sour cream and lemon juice until thick and creamy. Taste and season with salt and pepper. Assemble by topping the potato hash while warm with the Honey Broiled Salmon and dabbing with dill cream. Garnish with dill.

Grant County

Crusted Salmon with a Lemon Ginger Glaze Cut 24 oz. salmon into desired size pieces; soak in the juice of one lemon.

Crust 1 c. Panko bread crumbs 1 tbsp. fresh dill 1/8 tsp. sea salt 1/8 tsp. fresh ground pepper Olive oil spritzer

Combine, and press onto salmon pieces. Bake at 350 degrees for 15 minutes.

Lemon Ginger Glaze ¼ c. sugar 2/3 c. cold water mixed with 2 tbsp. corn starch 1 ½ tbsp. peanut oil ¼ tsp. accent 1/3 c. fresh lemon juice ¼ tsp. salt 1 tbsp. fresh ginger, grated

Mix; bring to a boil and boil for 1 minute. Cool slightly and add the juice from ½ lemon. Serve fish over rice; serve with a dish of sauce next to the fish. Nutritional Info: 4 oz salmon with ½ c. rice and 1/8 c. sauce (Recipe serves 6) Calories 307 Total Fat 10.3 g Saturated Fat 2.2 g Cholesterol 73 mg Sodium 361 mg Carbohydrates 25.5 g Protein 27.4 g Sugar 9.8 g Fiber 1.1g

Polk County

Apple Hazelnut Pancakes For the pancakes-

2 ¼ c. cake flour 2 tsp. baking powder 1 ½ c. milk Juice of ½ a lemon ½ tsp. table salt 2 tsp. ground cinnamon 2 tsp. nonfat dry milk powder ¼ c. granulated sugar ¼ tsp. freshly grated nutmeg ½ tsp. vanilla extract 2 tbsp. canola oil 2 eggs ½ cup hazelnuts

1.) In a measuring cup containing the milk, add the juice from the lemon and stir. Set aside for 5 minutes. 2.) In a large bowl, sift together the cake flour, baking powder, salt,

cinnamon, milk powder, sugar, and nutmeg. 3.) In another large bowl, combine the milk/lemon mixture, vanilla, oil,

and eggs. Mix thoroughly. Then, incorporate the dry ingredients into the wet ingredients, working in batches. Just stir to combine.

4.) Heat a griddle or frying pan to medium low heat and spray the

surface with cooking spray. Once the pan is hot, put about 1 ladle full of batter into the pan. Your pancakes will be about 6 inches in diameter. When the pancakes are solid around the edges and bubbles start to form on the top, flip them over. Evacuate to a plate when both sides are brown. Cover with a kitchen towel and repeat until the batter is gone.

*See TOPPING on next page

Polk County

Fruit Salad 1 red apple, diced 1 green apple, diced 1 c. red grapes 1 c. miniature marshmallows ¾ c. hazelnuts, diced 1 carton Cool Whip 3 tbsp. Miracle Whip

1.) In a large bowl, combine all the ingredients except Cool Whip and

Miracle Whip. 2.) In another bowl, combine the Cool Whip and Miracle Whip and mix

into large bowl. 3.) Refrigerate before serving.

Grant County

Salmon Rangoon 8 oz. cream cheese, room temperature 1 ½ c. cooked salmon, chopped 2 green onions, chopped fine 2 tbsp. lemon juice Pepper to taste 1 package Won Tons 1 egg Peanut oil for frying

Combine cream cheese, salmon, lemon, green onions, and pepper in a small mixing bowl. Put filling in wontons brushed with egg and fold carefully. Fry in peanut oil, and drain on paper towels. Cool 5 minutes before serving. Nutritional Info: per Rangoon (recipe makes 20) Calories 213 Total Fat 14.2 Saturated Fat 4.3 Cholesterol 21 mg Sodium 183mg Carbohydrates 17.5 g Protein 3.2 g

Yamhill County

Corn Pudding 6 ¼ corn husks 1/8 c. sugar 1 ½ tbsp. flour 1 tsp. baking powder ¾ tsp. salt 3 eggs 1 c. whipping cream ¼ c. melted butter

1.) Pre-heat oven to 350. 2.) Melt butter, then mix in all other ingredients. 3.) Bake for 30 minutes.