Championship recipes made in Oklahoma

The Food Dude shares the winning recipes from the Made in Oklahoma Coalition's recipe contest.
by Dave Cathey Published: July 10, 2013
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The Made in Oklahoma Coalition recently conducted a recipe contest, and I was one of a lucky group of judges to try them out and determine winners at The Tasting Room.

Winners were Maria Shivers' sweet and spicy sausage stuffed pork in the Blue Ribbon Dinners category, Summer Lewis, of Tulsa, in the Delectable Desserts category for peanut butter cupcakes, and Chad Davis, of Oklahoma City, was the grand prize winner for his party time appetizer okra and jalapeno hushpuppies.

Chef Matt Johnson prepared all the dishes in his kitchen at the Tasting Room, and did a great job. I love the way he sliced the fresh okra like it was green onion. The texture was terrific and the oft-problematic oozy interior of the vegetable was rendered moot.

Full disclosure: I did try to recuse myself from judging the peanut butter and chocolate cupcakes due to my sometimes inappropriate relationship with that combination of flavors. Yes, I stalk anything smacking of the combo that helped H.B. Reese and his ancestors move to the nice part of Hershey, Pa.

So, without further ado, here are those winning recipes.


by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Sweet and spicy sausage stuffed pork

2 tablespoons Granny's Good Ol' Fashion Bacon Drippings

1 medium onion, diced fine

¼ cup celery, diced fine

1 medium red apple, peeled and diced fine

1 cup firmly packed baby spinach

2 teaspoons salt, divided use

1 teaspoon black pepper, divided use

4 tablespoons Garden Club strawberry preserves

1 teaspoon Griffin's jalapeno mustard

1½ tablespoons Griffin's cinnamon syrup

6 Country Cousins fully cooked spicy sausage patties, thawed and crumbled

1 3½-4 pound boneless center-cut pork loin roast, well chilled

4 (16-inch) pieces of kitchen twine or kitchen cooking bands

1 tablespoon Head Country championship seasoning

1 cup Head Country original barbecue sauce, warmed

Heat oven to 325 degrees. Use 1 teaspoon of bacon drippings to oil a medium roaster or baking dish. Set aside.

Place remaining bacon drippings in a large skillet over medium high heat. Add onion and celery. Cook for 3-4 minutes until vegetables soften, stirring often. Stir in apple and spinach. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Cook for 2 minutes, stirring constantly. Remove from heat.

In a blender, puree preserves, mustard and syrup. Reserve 2 tablespoons for outside of pork. Add remaining jam mixture and crumbled sausage to skillet. Stir.

Double butterfly the pork by laying the roast down, fat side up, on a cutting board. Use a sharp knife to cut the roast, starting at the bottom, in a ½-inch thick spiral-fashion, laying the roast out flat as you cut. Spread out the filling on the roast, leaving a ½-inch border from the edges.

Starting with a long side, roll up tightly. Tie with kitchen twine at about 2-inch intervals. Brush reserved jam mixture over outside of pork.

Sprinkle with remaining salt and pepper. Place in prepared roaster. Sprinkle top and sides evenly with seasoning. Cover and bake for 1 hour.

Remove cover and bake for about 30 minutes more or until internal temperature is 165 degrees when checked with a meat thermometer.

Remove from oven. Cover and let rest for 10 minutes before removing twine and slicing into ½-inch thick slices. To serve, place barbecue sauce in a small bowl in center of a platter and arrange pork slices around bowl. Garnish as desired. Serves 8.

Okra and jalapeno hushpuppies with sweet tomato and horseradish dipping sauce

Hushpuppies

Peanut oil, for frying

1 cup Shawnee Mills Cornmeal

¾ cup Shawnee Mills Self-Rising flour

1 teaspoon kosher salt

1 teaspoon brown sugar

½ teaspoon smoked paprika

1 small yellow onion, grated

1 jalapeno, diced finely

2 cups fresh okra, Thin “sliver” sliced

½ cup Hiland Dairy heavy whipping cream

1 cup canned cream corn (strained to 1 cup)

1 large egg, beaten

2 tablespoons Hiland Dairy unsalted butter, melted

Heat oil to 375 degrees. Combine cornmeal, flour, salt, sugar and paprika in a large bowl. Add remaining ingredients, and stir to combine.

Using a tablespoon, spoon batter into the hot oil and fry until golden brown and cooked through (4-5 minutes). Remove and drain on paper towels. Season with salt as soon as they are removed from the oil.

Dipping Sauce

1 jar Suan's Sweet Tomato jam

1 tablespoon prepared horseradish

Combine tomato jam, mustard and horseradish and stir to combine. Serve with hushpuppies.

Peanut butter cupcakes

Cupcakes

1/3 cup Garden Club creamy peanut butter

¾ cup water

½ cup Hiland butter

1 cup sugar

1 cup brown sugar

2 cups Shawnee Mills all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 eggs

½ cup Hiland buttermilk

1 teaspoon Griffin's vanilla extract

Frosting

¼ cup Hiland butter

3 tablespoons unsweetened cocoa powder

3 tablespoons Hiland buttermilk

2 1/3 cups sifted powdered sugar

1 teaspoon Griffin's vanilla extract

Preheat oven to 375 degrees. In a medium saucepan, add peanut butter, water and butter, and bring to a boil. Remove from heat.

In a large mixing bowl, add sugar, brown sugar, flour, salt, and baking soda, and mix well. Add peanut butter mixture to flour mixture, and mix well. Let batter cool a little while you add cupcake liners to muffin pan. Then add buttermilk, eggs and vanilla to batter; mix well. Fill each cupcake liner 1/3 of the way full with batter and bake for 15 minutes at 375 degrees. Cool completely before frosting.

For frosting: In a medium saucepan, add butter, cocoa powder and buttermilk, and bring to a boil, stirring constantly. Remove from heat. Add powdered sugar and vanilla extract, beat with whisk until smooth. Frost each cupcake using frosting spatula.

Mandy's awesome strawberry cheesecake

12 prepared graham cracker mini pie shells

1 (8-ounce) cream cheese, softened

1 (8-ounce) Hiland sour cream

1 cup sugar

1 tablespoon granulated sugar

1 tablespoon Griffin's vanilla extract

1 cup Hiland whipping cream

2 cups sliced strawberries

1 cup Garden Club strawberry jam, melted

In a medium mixing bowl, cream together cream cheese and sour cream with an electric mixer on medium. Mix in 1 cup sugar and vanilla extract.

Whip Hiland cream to medium peek and add tablespoon of granulated sugar and continue whipping until firm peek.

Gently fold in whipped cream. Pour into mini pie shells and refrigerate.

In a medium bowl, combine strawberries and jam. Spoon over pies. Refrigerate.

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