[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1563162261175{margin-top: 50px !important;margin-bottom: 50px !important;}” z_index=””][vc_column width=”1/3″][vc_single_image image=”1197″ img_size=”full” alignment=”center” qode_css_animation=””][/vc_column][vc_column width=”2/3″][vc_empty_space height=”21px”][vc_column_text]

2014 Cook’s Challenge Winning Meal

Pork Roulade with Blueberry Balsamic Reduction and Light Spinach Salad

Ingredients
1 Boneless Pork Chop
1 c Kashi Heart to Heart Toasted Honey Oat Cereal
2 c Fresh Spinach
6 sprigs Fresh Thyme
1/2 c Frozen Blueberries, Thawed with Juice
10 T Clementine Infused Olive Oil
1/4 C Sweet Balsamic Vinegar
3 T White Balsamic Vinegar
1 T Butter
1 T Olive Oil
Salt and Pepper to Taste

1. Crush the cereal until it resembles a fine crumb. Lightly season with salt and pepper.
2. Sauté 1 cup of spinach in 1 T of clementine oil and season lightly salt and pepper until wilted and dark green. Set aside to cool slightly.
3. Flatten pork chop with a meat mallet or with fist. For easy clean up, wrap in plastic wrap before flattening.  Lightly season both sides of pork with salt and pepper.
4. Spread pork chop with the sautéed spinach and roll lengthwise so slices will be across the grain.
5. Heat butter and olive oil in sauté pan over medium heat.
6. Carefully coat all sides of the roulade with cereal crumb mixture. Place seam side down on hot pan.
7. Cook until it begins to brown, rotate to next un-seared part, and repeat.
8. Cook until meat thermometer inserted into center reaches 155 F

Blueberry Balsamic Reduction

1. Combine blueberries, balsamic vinegar, and thyme leaves in a sauté pan over high heat.
2. Bring to a boil, then reduce heat to medium-low
3. Reduce the mixture to a thick syrupy consistency – BE CAREFUL NOT TO BURN!

Spinach Salad Vinaigrette

1. Whisk 9 T clementine oil and 3 T white balsamic vinegar together to create an emulsion (it will look creamy). The proportion to oil and vinegar is 3 to 1.

Plating

1. Arrange remaining spinach leaves on the plate. Drizzle with vinaigrette.
2. Slice the roulade across the grain (on the bias) and arrange it in a fan shape over the spinach salad.
3. Drizzle blueberry reduction over the top of the pork.
4. Voila! You’ve got a delicious and beautiful plate!

[/vc_column_text][/vc_column][/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” css=”.vc_custom_1563161212081{margin-top: 42px !important;margin-bottom: 21px !important;}” z_index=””][vc_column][qode_advanced_image_gallery type=”masonry” enable_image_shadow=”no” number_of_columns=”three” space_between_items=”small” images=”1183,1184,1185,1186,1187,1188″ image_size=”full”][vc_empty_space height=”64px”][/vc_column][/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1563150127466{margin-bottom: 32px !important;}”][vc_column width=”1/2″][vc_column_text]

Executive Chef Sponsors

[/vc_column_text][vc_empty_space][vc_single_image image=”1084″ alignment=”center” qode_css_animation=””][vc_empty_space][/vc_column][vc_column width=”1/2″][vc_column_text]

Sous Chef Sponsors

[/vc_column_text][vc_empty_space][vc_gallery type=”image_grid” images=”1089,1190,1191,1092″ onclick=”” column_number=”3″ grayscale=”no” images_space=”gallery_without_space”][vc_empty_space][/vc_column][/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1563150127466{margin-bottom: 32px !important;}”][vc_column width=”1/2″][vc_column_text]

Pastry Chef Sponsors

[/vc_column_text][vc_empty_space][vc_gallery type=”image_grid” images=”1079,1163″ onclick=”” column_number=”3″ grayscale=”no” images_space=”gallery_without_space”][vc_empty_space][/vc_column][vc_column width=”1/2″][vc_column_text]

Salad Chef Sponsors

[/vc_column_text][vc_empty_space][vc_gallery type=”image_grid” images=”1192,1193,1194″ onclick=”” column_number=”3″ grayscale=”no” images_space=”gallery_without_space”][vc_empty_space][/vc_column][/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1563150127466{margin-bottom: 32px !important;}”][vc_column width=”1/2″][vc_column_text]

In-Kind Donors

[/vc_column_text][vc_empty_space][vc_single_image image=”1170″ alignment=”center” qode_css_animation=””][vc_empty_space][/vc_column][vc_column width=”1/2″][/vc_column][/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1563150127466{margin-bottom: 32px !important;}”][vc_column][vc_column_text]

Winning Recipe

Congratulations to the Red Team, who prepared a meal with mystery foods including ground beef, tomatoes, peapods, and American Cheese.

Sliders with a Tomato and Peapod Saute

Ingredients:

Ground Beef
Ketchup
Minced Apples
Minced Onion
Minced Garlic
American Cheese
Peas
Cherry Tomatoes – halved

Steps: Sliders

• Mix beef, ketchup, apple, onion, garlic, salt and pepper. Mix well and form into small patties.
• Pan fry.
• When sliders are nearly done cooking, add American cheese to pan to melt alongside sliders.

Steps: Vegetables

• Sauté peas and tomatoes with minced onion, salt and garlic.
• Transfer all to a paper towel to drain.
• Transfer all to plate for serving.

[/vc_column_text][/vc_column][/vc_row]