Best Grand Prize Winner Island Ahi Burgers With Cilantro Chile Lime Recipes

GRAND PRIZE WINNER: ISLAND AHI BURGERS WITH CILANTRO-CHILE-LIME

Steps:

• Sauce:
• Char peppers over gas flame or under broiler until blistered on all sides. Enclose in a paper bag, and let stand 15 minutes.
• Peel peppers, remove stem and seeds, and dice.
• Measure 1/4 cup diced peppers into a small bowl, and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt. Stir well.
• Burgers:
• Meanwhile, in large bowl, beat egg and stir in panko, soy sauce, sugar, sesame oil, ginger, garlic, lime juice and zest, red pepper flakes, and salt.
• Add ahi and combine gently. Form 4 patties.
• Heat vegetable oil on non-stick griddle, over med-high heat.
• Add patties, and cook 3-4 minutes per side.
• Toast rolls under broiler during last few minutes of cooking.
• Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce.
• Add roll tops.

ISLAND AHI BURGERS WITH CILANTRO-CHILE-LIME SAUCE

Steps:

• Sauce: Char peppers over gas flame or under broiler until blistered on all sides. Enclose in a paper bag and let stand 15 minutes. Peel peppers, remove stem and seeds, and dice. Measure 1/4 cup diced peppers into a small bowl and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt; stir well.
• Burgers: Meanwhile, in large bowl, beat egg and stir in panko, soy sauce, sugar, sesame oil, ginger, garlic, lime juice and zest, red pepper flakes, and salt. Add ahi and combine gently; form 4 patties.
• Heat vegetable oil on nonstick griddle over medium-high heat. Add patties and cook 3 to 4 minutes per side. Toast rolls under broiler during last few minutes of cooking. Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce. Add roll tops and devour.

ISLAND HONEY BURGERS

Steps:

• In a bowl, combine the first 7 ingredients; mix well.
• Shape into 8 patties.
• Grill the burgers, uncovered, over medium-hot heat for 3 minutes on each side.
• Brush with soy sauce.
• Contiinue grilling for 4-6 minutes or until juices run clear, basting several times.
• During the last 4 minutes, grill the pineapple slices until browned, turning once.
• Serve burgers and pineapple on buns with lettuce and condiments of your choice.

GRAND PRIZE CHILI

Steps:

• In large pot, sear meat in a small amount of oil.
• Add onion& garlic, cook until tender (do not burn).
• Add tomato sauce, paprika, cayenne pepper, bouillon cubes and enough water to cover.
• Simmer 1 1/2 hours.
• Add cumin, garlic powder, oregano, pepper and chili powder.
• Add salt to taste.
• Cook another 30 minutes or until meat is tender.

ISLAND INSANITY BURGER

Steps:

• Bring a skillet or grill pan sprayed with nonstick spray to medium-high heat. Place the pineapple in the skillet and cook until slightly blackened and caramelized, about 3 minutes per side. Set aside to cool.
• Add patty to the skillet and cook until hot, about 2 minutes per side. Place cheese slice on top of the patty while still in the skillet.
• Place the patty on the bottom 1/2 of the bun, and top with teriyaki sauce. Add pineapple, tomato, and lettuce.
• Spread the mayonnaise on the top half of the bun, and finish your burger off with the bun's top 1/2. Now CHOMP!

LUSCIOUS CALIFORNIA BURGER

Steps:

• Cook bacon as desired.
• Separate burger into 4 patties. Grill sirloin burger until done.
• When just about done place a slice of american cheese on each burger.
• Meanwhile, roast on the bbq slices of red pepper.
• Rinse all vegetables and slice into rounds. Choose your condiments.
• Build your burger!
• Salt and pepper to taste.
• Enjoy!

PACIFIC RIM CHICKEN BURGERS WITH GINGER MAYONNAISE

Steps:

• MIX chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt in a large bowl.
• With oiled hands, form into 4 patties.
• Mix together teriyaki glaze and honey in a small bowl.
• In large nonstick fry pan over medium high heat, place 1 tablespoon oil.
• Add chicken and cook, turning and brushing with teriyaki glaze, about 10 minutes or until done.
• PLACE burgers on toasted buns and top with lettuce, cucumber and Ginger Mayonnaise (recipe follows).
• Garnish with additional cilantro and cucumber slices.
• Ginger Mayonnaise: MIX 1/2 cup mayonnaise, 2 teaspoons sweet pickle relish, 2 teaspoons minced fresh ginger, 2 teaspoons lime juice, 1 clove garlic, minced and 1/4 teaspoon salt in a small bowl.

MEXICAN CHICKEN SOUP WITH CILANTRO-CHILE CREAM

Steps:

• Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
• Add salsa,rice,oregano,and salt.
• Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
• Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
• Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
• CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.

UTAH STATE FAIR GRAND PRIZE WINNER - STRAWBERRY RHUBARB PIE

Steps:

• Combine rhubarb, strawberries, sugar, and tapioca in large bowl.
• Let mixture sit for 20 minutes at room temperature to dissolve sugar and tapioca.
• Stir every few minutes.
• Meanwhile, preheat oven to 450 and put pie crust in pie tin.
• After sitting time, add nutmeg, salt, cinnamon, cloves, and lemon juice to mixture.
• Stir well and put into crust, draining excess liquid.
• Dot top of mixture with pats of butter then place crust on top and seal edges.
• Place a cookie sheet under pie to catch drips.
• Bake at 450 for 30 minutes, then 425 for another 30 minutes, then 350 for 15 minutes or until done.
• You might have to cover edges of crust with foil or a pie guard to prevent crust from burning- Will thicken as it cools.