Recipes were submitted in four categories: Appetizer, main entrée, dessert or wild card. The wild card category was for any recipe that doesn't easily fit into the first three. Not only did contestants provide a copy of the recipe, with ingredients, they also explained why it was special to them. Monthly winners were selected, and then one finalist was chosen from each category.
Debbie Huber of Petersburg, won the 70th Anniversary Johnson's Family Recipe Cook-off with her appetizer entry of Turkey & Goat Cheese Empanadas with Chipotle Cherry Sauce. The Cook-off, held on Sept. 19 at Johnson's Appliances & Bedding in Ocean City, was the culmination of the business' 70th Anniversary. Huber received the grand prize, a 4-piece kitchen suite. Three other contestants received gift cards.
"It was the perfect way to celebrate 70 years in business," said owner Don Johnson. "If you think about it, our kitchens have been the gathering place for area families for seven decades. What better way to celebrate our 70th anniversary than to invite these families to share some of those moments where they created special recipes?"
Recipes were submitted in four categories: Appetizer, main entree, dessert or wild card. The wild card category was for any recipe that doesn't easily fit into the first three. Not only did contestants provide a copy of the recipe, with ingredients, they also explained why it was special to them. Monthly winners were selected, and then one finalist was chosen from each category.
A panel of judges, headed by Chef Michael Carmody of the OC Surf Cafe in Ocean City, evaluated the entries, which were judged on taste, presentation and originality. Huber's entry represented the appetizer category. John and Barb Hencheck of Lambertville and Stone Harbor, presented Coquilles Saint Jacques Au Gratin (main course). Carole Raymond of Ocean City, baked her Ocean City Pound Cake (dessert) and Carolyn Vinci of North Wildwood, made a No-Brick Brick oven Pizza (Wild Card).
The winning recipe:
Turkey & Goat Cheese Empanadas with a Chipotle Cherry Sauce
1/2 cup dried tart cherries, chopped
2/3 cup water
3/4 lb. ground turkey
3 T. packaged taco seasoning mix
1/2 cup pre-packaged crumbled goat cheese
1 box refrigerated pie crusts (2 crusts)
2/3 cup Smucker's Orchard's Finest Michigan Red Tart Cherry Preserves
1 Chipotle Chili Pepper in Adobe Sauce, seeded then finely chopped, PLUS 1/4 teaspoon reserved sauce
Preheat over to 400 degrees.
Place cherries into small, microwaveable bowl and cover with 2/3 cup water. Cover lightly and microwave on high for 3 minutes. Let rest in bowl.
Spray a large skillet with no-stick cooking spray. Brown ground turkey on medium high, stirring frequently to make crumbly and to cook evenly. Add the taco seasoning mix and stir well; let cool slightly.
While meat is cooling, unroll pie crusts. Using a 3-inch cookie cutter, cut approximately 24 circles. Place the cut circles on an ungreased cookie sheet.
Drain the water from the dried cherries and add the cherries to the turkey along with the crumbled goat cheese. Place approximately 1 rounded Tablespoon of the turkey mixture on half of each crust circle, leaving space to seal at the edges. Gently fold the other side of each crust in half over the filling, sealing the edges with a little water and crimping with a fork.
Place in the preheated oven and bake for approximately 12 minutes or until lightly browned.
While the empanadas are baking, prepare the Cherry Chipotle Sauce. Combine the cherry preserves and the chipotle chili with the reserved adobo sauce, stirring well to combine. Microwave for one minute or until warmed and easy to stir. Stir well.