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September 07, 2005

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HERITAGE COOKING CONTEST WINNERS ANNOUNCED

Jeff Helms (334) 613-4212

September 07, 2005

Winners in the Alabama Farmers Federation's 2005 Heritage Cooking Contest were, from left, Bill Goodwin of Talladega County with Lew's Grilled Chicken, first place; Jo Ann Laney of Russell County with Fancy Stuffed Steak, second place; and Janice Hollis of Crenshaw County with Grilled Pork Tenderloin, third place.

MONTGOMERY, Ala.-- A succulent grilled chicken recipe earned Bill Goodwin of Talladega County top honors and $150 in the Alabama Farmers Federation's Heritage Cooking Contest Sept. 1 in Montgomery.

Goodwin, who serves as pastor of Lincoln Baptist Church, said he often prepares his prize-winning dish for Wednesday night pot-luck dinners. "I've never met anyone who has tried it and didn't like it," said Goodwin.

He admitted that church attendance has actually increased on Wednesday nights, but added that he hopes it's due to good Bible classes as well as the chicken.

The Heritage Cooking Contest is sponsored by the Federation's Women's Division as a way to showcase the flavor, versatility and nutritional value of Alabama agricultural products.

"Each year, we spotlight a particular Alabama commodity or culinary technique," said Women's Division Director Kim Earwood. "This year, the theme was 'grilled meats,' and we had dozens of delicious recipes featuring beef, pork, chicken, catfish and even shrimp."

In addition to the cash prize, Goodwin also received a tabletop grill. The second-place prize of $100 went to Jo Ann Laney of Russell County for her Fancy Stuffed Steak, and Janice Hollis of Crenshaw County received $50 for her third-place Grilled Pork Tenderloin. Contestants in the Heritage Cooking Contest qualified to compete in the statewide event by winning their county Farmers Federation cooking contests.

1 whole chicken, cut into pieces

Lew's Chicken Only Sauce:
1 box salt
1 gallon vinegar
1/2 cup granulated garlic
1/4 cup paprika
1/2 cup Italian dressing
1/2 cup liquid smoke
5 packages unsweetened lemonade mix
4 cups mustard
8 cups water

Mix Sauce ingredients well. Sauce may be stored without refrigeration (keeps well). Place chicken on hot grill. Baste with Sauce while cooking. When chicken reaches desired doneness, place on a serving platter, and brush with additional sauce. May serve sauce in a dish for dipping. Garnish as desired.

1 1/2-inch thick rib-eye steak fillets, cut and trimmed round
6 slices of par-cooked bacon
1/2 cup each finely chopped: sun dried tomato, sweet onion, mushrooms and bleu cheese

Marinade:
1 cup Dale's marinade
1/2 cup Worcestershire sauce
1 teaspoon granulated garlic

Cut a pocket in the steak from the side. Put steaks in the marinade mix a couple of hours prior to cooking. When ready to cook, remove steak from refrigerator and drain marinade. Saute onion, mushrooms and tomatoes until onions are just tender. Combine sautéed mixture and cheese and stuff into the steak. Wrap each steak with one slice of bacon that has been partially cooked. Grill on preheated grill until steak reaches desired doneness. Cheese in mixture will start to bubble out as steak reaches a medium rare stage. Serve immediately. Serves 6.

1 (1 1/2- to 2-pound) pork tenderloin
Creole butter injection kit
Salt, pepper, lemon pepper, Cajun seasoning to taste
6 slices of bacon
2 onions, sliced
1 each red, yellow and green peppers sliced
2 yellow squash, sliced

Inject tenderloin with Creole butter and let stand overnight in the refrigerator. Sprinkle with salt, pepper, lemon pepper and Cajun seasoning. Wrap tenderloin with bacon and secure with toothpicks. Place tenderloin on grill over hot coals for five minutes on each side to sear bacon. Move tenderloin to the side of the grill away from the coals and slow smoke for 1 hour and 30 minutes or until meat thermometer inserted in thickest portion reaches 160 to 180 degrees. Season vegetables and put in aluminum pan and smoke with meat.

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