Chicken champs SACRAMENTO, CA. >> When Bob Gadsby was named America's chicken-cooking champion here recently, it proved more than that the 49-year-old U.S. customs officer prepared a dish in national competition that scored highest with a panel of 15 judges.
National cook-off showcases
By Mary Alice Powell
the many ways to serve a bird
Special to the Star-BulletinThe Great Falls, Mont., man's win shows that men indeed are active in the home kitchen, that they are not afraid to enter recipe contests, and that precooked convenience foods can be dressed up to win big money.
Gadsby's crab cake-style chicken cakes, made with pre-cooked roasted chicken, won the top prize of $25,000 in the National Chicken Cooking Contest, sponsored by the National Chicken Council and the U.S. Poultry and Egg Association. It was not the first contest for the customs supervisor at the American-Canadian border. He estimates that he and his wife have entered more than 100 cooking contests that have added more than $100,000 to their income.
Gadsby said he likes crab cakes, but that fresh crab is not easy to find in Montana so he bought a whole roasted chicken, ripped it to shreds, and made the cakes. But the recipe is more sophisticated than it sounds. It has a long list of ingredients. "If I am cooking," Gadsby said, "don't tell me how many ingredients I can use to be creative."
Hawaii was represented in the contest by Jeanne Hosaka of Hilo and her Confetti Chicken Pasta. She didn't place, but already plans to develop recipes for the 45th chicken contest to be held in Baltimore in 2003.Hosaka, who lists cooking as a hobby, admitted that once she began preparing the ingredients for her dish, her initial nervousness began to fade.
Hosaka didn't have to ask for time off from her teaching business at Waiakea High School because the teachers were on strike. "I should be there walking," she said.
Other finalists were Rosalie Seebeck, Bethany, Okla., second place for Spicy Chicken Cutlets with Three Pepper Slaw; Diane Sparrow, Osage, La., third place for Maple Mustard Chicken Drumsticks with Sticky Sauce; Ruth Kendrick, Ogden, Utah, fourth place, for Chimichuri Chicken Thighs; and Cori Stokes Kamiah, Idaho, fifth place, for Chicken and Black Bean Soup.
If national meets can be used as a gauge to determine American cooking trends, the national chicken meet clearly points to an Asian influence, ethnic infusion and an extensive use of fruits to enhance main dishes while adding nutrition.
David Daggers of Wilmington, Del., husband of contestant Carol Daggers, summed up the event, and the work that precedes it:
"Every Monday night has been chicken night for weeks. When I get home from the gym I know I am going to have chicken. Then on the way here, there were 25 of the contestants on the same United flight from Chicago. After I told the flight ttendant that we were going to a chicken cooking contest, they decided to have a contest on the plane enroute to Sacramento. The passengers submitted chicken recipes and three prizes were given.
"People sure like chicken."
Mix together chicken, 1/2 cup of bread crumbs, mayonnaise, egg, pesto, honey mustard, roasted peppers and red onion. Using a 1/3-cup measure, shape chicken mixture into eight cakes; lightly coat each with remaining 1/2 cup bread crumbs.Tuscan Chicken Cakes with Tomato-Basil Relish
First prize: Bob Gadsby3 cups cooked chicken, shredded and chopped
1 cup Italian seasoned bread crumbs, divided use
1/4 cup mayonnaise
1 egg, lightly beaten
1/4 cup prepared basil pesto
2 teaspoons honey mustard
1/3 cup finely chopped roasted peppers, drained
1/3 cup finely chopped red onion
2 tablespoons olive oil
1 5-ounce package salad greens
1/3 cup prepared balsamic vinegar and oil dressing
Golden Aioli (recipe follows)
Tomato Basil Relish (recipe follows)Heat oil over medium-high heat. Add chicken and cook until golden brown, about 3 minutes per side; drain on paper towels.
Toss greens with dressing and divide among four serving plates. Top each with 2 chicken cakes and drizzle with Golden Aioli. Top each cake with dollop of Tomato Basil Relish. Serves 4.
Golden Aioli: Whisk together 1/2 cup mayonnaise and 2 tablespoons of honey mustard.
Tomato Basil Relish: Combine 1 cup seeded and chopped plum tomatoes, 1/3 cup chopped red onion, 3 tablespoons (drained) chopped sun-dried tomatoes, 2 tablespoons prepared balsamic vinegar and oil dressing and 1 teaspoon prepared basil pesto.
Place chicken thighs between 2 sheets plastic wrap and gently pound to 1/2-inch thickness. Place chicken in frothy egg whites and turn to coat. Mix breadcrumbs, chili powder, cumin and pepper. Add chicken and turn to coat both sides.Spicy Chicken Cutlets with Three-Pepper Slaw
Second prize: Rosalie Seebeck8 boneless skinless chicken thighs
2 egg whites, beaten
1-1/4 cups Italian style bread crumbs
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon ground cumin
4 tablespoons olive oil
Three-Pepper Slaw (recipe follows)
Dressing (recipe follows)Add oil to large skillet over medium- high heat. Sauté coated chicken about 5 minutes on each side until brown and fork tender.
Place pepper slaw on serving platter and arrange chicken around it. Spoon dressing over top of chicken. Serves 4.
Three-Pepper Slaw: Cut 1 each medium red, yellow and green bell pepper into strips. Add 1 cup peeled jicama, cut into strips, and 2 tablespoons finely chopped Italian parsley.
Dressing: In food processor, process 6 tablespoons fresh lemon juice, 2-1/2 tablespoons honey, 3 teaspoons minced, canned chipotle chile, 1/2 teaspoon salt, 1/4 teaspoon pepper, 4 tablespoons mayonnaise and 5 garlic cloves, minced.
Nutritional information unavailable. TIP TO COOKS: Parts of the prize-winning chicken recipes can be used in other ways. The pepper slaw and its food-processor dressing can be teamed with other main dishes as can the aioli and relish from the chicken cakes recipe.
Jeanne Hosaka's Confetti Chicken Pasta recipe was
printed March 7 in the Star-Bulletin.
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