FOR IMMEDIATE RELEASE
FRIDAY, OCT. 24, 2008

Raleigh resident has top beef appetizer in
N.C. Cattlemen’s Beef Council contest at State Fair

RALEIGH – Felice Bogus of Raleigh had the top recipe at today’s N.C. Cattlemen’s Beef Council beef appetizer contest at the N.C. State Fair. She was awarded $200 and a blue ribbon for her Cheeseburger Spring Roll recipe. 

Shawn Wakefield of Raleigh won second place and $150 for his Braised Short Ribs with Citrus Berbere Sauce, and Jackie Wilder of Raleigh took home $100 and third place for her “Cheez” Burger Bagels.  The winning recipe follows:

Cheeseburger Spring Rolls

• 1 lb. ground chuck
• ½ cup chopped onion
• Salt and pepper
• ½ cup finely chopped dill pickles
• 2 small tomatoes, seeded and finely chopped
• 9 slices American cheese, cut into four strips
• 12 large spring roll wrappers
• 1 egg, beaten with 1 tablespoon water
• 4 cups Wesson canola oil
• Shredded lettuce, to serve
• Ketchup
• Tabasco sauce

Saute ground chuck and onion in a large skillet over medium-high heat, breaking up meat with a spatula and seasoning with salt and pepper until cooked through and no longer pink. Drain meat very well. Lay two or three spring roll wrappers diagonally on a dry work surface. Spoon 2 to 3 tablespoons cooked beef across wrapper just below the center. Top with chopped pickle, tomatoes and three strips of cheese. Fold both sides in over filling and roll away from you to form a tight cylinder. Brush with egg wash as necessary to create tight seal. Heat canola oil in a deep fryer to 350 degrees. Fry rolls until golden brown and crisp, about six to seven minutes. Drain on paper towels. Line a serving plate with shredded lettuce. Mix together ketchup and Tabasco sauce to taste. Place two rolls per serving, cut in half diagonally on plate and drizzle with spicy ketchup dip or serve dip alongside. Serves six.

-kwj, 1-

Braised Short Ribs with Citrus Berbere Sauce
Second Place: Shawn Wakefield

• 1.5 – 2 lbs. beef short ribs

Marinade

• 3 tablespoons Berbere Spice
• Zest from 2 oranges
• Juice from 2 oranges
• 2 tablespoons light brown sugar
• 1 tablespoons dried thyme
• 2 oz. extra virgin olive oil
• 1 tablespoons salt
• 1 tablespoons pepper
• 1 tablespoons paprika
• 8 oz. chicken stock
• 3 tablespoons balsamic vinegar
• 2 tablespoons butter
• 1 package puff pastry
• 1 ounce egg wash
• reserved juice from ribs

Marinade the first 9 ingredients for 24 hours in a zip loc bag. Preheat grill to 450 degrees and preheat oven to 300 degrees.  Place ribs on grill and brown on all sides (10-15 minutes).  Remove ribs from the grill and place in a dutch oven along with the chicken stock for 2 hours or until meat falls off the bone.  Let cool.  Take the meat off the bone and (reserve juice) for later use. Take the puff pastry and use a rolling pin to smooth out once it is defrosted.  Cut into 4 inch circles.  Place 3 oz. of meat per pastry or enough to fill the 4 inch circle.  Place another 4 inch circle over the meat and pinch all edges to form a patty.  Brush pastries with the egg wash.  Cook pastry at 300 or according to puff pastry directions.  Remove from oven and cool. Take reserved juices from pan and reduce with butter and balsamic vinegar until mixture becomes the consistency of a syrup.  Drip over beef filled pastries.

“Cheez” Burger Bagels
Third Place: Jackie Wilder of Raleigh

• ½ cup chopped onion
• ½ cup chopped red pepper
• 1 pound ground beef
• 10 ounces Cheez Whiz
• Bottle of Honey Mustard
• 6-8 mini bagels

Preheat oven to 400 degrees. Crumble ground beef and cook with onions and red pepper until no longer pink. Add Cheez Whiz, salt and pepper to taste and mix until Cheez Whiz is melted and well incorporated with ground beef. Slice bagels and spread with honey mustard. Top with “Cheez” burger mixture. Bake at 400 degrees until “Cheez” burger bagels are bubbly and bagel is warmed through.