Where’s the beef?Published 10:50am Wednesday, October 30, 2013
Cattlewomen choose Beef Cook-off winners
Morgan County Cattlewomen judged winners from 27 entries in the Morgan County Beef Cook-off on Thursday at Austin High School.
Taylor Hester, a junior at August High School and Kylie Miller, a 7th grader at Priceville Junior High School took top honors in senior and junior divisions, respectively.
Posey entered a dish she named “Garlic Sirloin” while Miller’s entry was titled “Creamy Cheese Ro*Tel Dip.” Both earned the right to represent Morgan County in the 2014 Alabama Beef Cook-off in Montgomery on Jan. 25, 2014.
Other senior division winners were: second place – Kadedra Scott, Austin High School senior, “Garlic Sirloin; and third place – Juan Orozco, Decatur High School senior, “Beef Wellington.”
Other junior division winners were: second place – Whitney Pineer, Austin High School freshman, “Meatloaf Cupcakes” and third place – Mikayla Hawkins, Hartselle Junior High School eighth grader, “Beef, Lettuce and Tomato Wraps.”
All of the winners received certificates and cash prizes in recognition of their achievements. Senior winners received $75, $60 and $45, respectively and junior winners took home $50, $35 and $20, respectively.
“We had fewer entries than last year,” said Morgan County Cattlewomen President Katrina Posey, “but that was because the teachers had school eliminations and only the best were permitted to enter at the county level.
“Overall, the entries were outstanding and determining winners was very difficult for the judges,” she said. “Every competitor is to be commended for doing a good job.”
While judges evaluated the beef dishes, the culinary department at the University of North Alabama gave a food demonstration for the competitors They also shared samples of chocolate chip pumpkin muffins, fruit pizza and popcorn, bacon, nut and caramel candy.
1st Place: Taylor Hester, Austin High, 11th grade
1 pound sirloin steak
2 tablespoons minced garlic
1 tablespoon garlic salt
1 teaspoon salt
Garnish with parsley and garlic cloves
Melt butter. Mix together butter, garlic, garlic salt and salt. Cut steak meat into about 1.5 inch cubes. Baste butter mixture onto steak pieces. Stick steak pieces onto kabob sticks and grill for about 15 minutes, rotating skewers every couple of minutes. Re-baste meat throughout grilling process, because a lot of flavor will cook off. Check steak temperature, when you are done grilling. Meat shout be 150 degrees for medium well, or cut one piece to check color on inside, should be light pink for medium well steak.
1st Place: Kylie Miller, Priceville Jr. High, 7th grade
Creamy Cheesy Ro*Tel Dip
1 pound ground beef
2 blocks of cream cheese softened
1 can Ro*Tel tomatoes and diced green chilies, drained
In a skillet brown the ground beef and break it up as it cooks. Once the meat is browned, drain well. Put browned beef in a microwave safe container and add the cream cheese and Ro*Tel. Stir the mixture together then put it in the microwave to heat throughout. Continue to mix every couple of minutes with a spoon. The cream cheese will look like it will not melt, because it holds its shape but it will mix when stirred. When the mixture is completely mixed, serve over your favorite chips. Some examples are Fritos, Tostitos or Doritos.