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Agricultural News


Leah Lyon of Ada Wins 2011 OKlahoma Beef Cook-Off

Mon, 24 Jan 2011 5:07:51 CST

Leah Lyon of Ada Wins 2011 OKlahoma Beef Cook-Off The 2011 Oklahoma Beef Cook-Off was held at the Oklahoma City Home and Garden Show on Saturday- and the Overall winner of the Cook-Off was Leah Lyon of Ada, Oklahoma. Leah won with her recipe "Steak Florentine Orzo with Warm Bacon-Tomato Vinaigrette." She first was declared the winner in the "World of Beef:Entree" category and then the overall winner, receiving $1,000 for her best recipe of the Cook-Off. Our picture here is of Leah working on her recipe to offer up to the judges on Saturday afternoon.


The other category winners included Jane and Mandy Ozment of Purcell, who won in the "Kid Pleasers" category with Peachy Sweet Chipotle Beef Quesadillas and Kimberly Stipe of Bethany who won the "Small Plates Big Tastes " category with a Spicy Mango Tenderloin Salad.


The Oklahoma Beef Cookoff was produced by the Oklahoma Cattle Women on behalf of the Oklahoma Beef Council using Beef Checkoff monies.


Here's the winning recipe that Leah Lyon cooked up on Saturday to wow the judges.


Steak Florentine Orzo with Warm Bacon-Tomato Vinaigrette   


1.5 pounds of trimmed beef top sirloinsteak, cut into cubes.


2 1/2 tsp garlic pepper, divided use


1 tsp salt


6 strips lean peppered bacon, chopped


5- 6 oz fresh spinach leaves (tear if very large)


1/3 Cup lightly packed fresh basil leaves, torn, plus more for garnish


1 pound of orzo pasta, cooked in salted water according to package directions and drained


1 large or 2 small lemons


1/2 tsp crushed red pepper flakes


1/2 cup spinach salad dressing


2 cups small diced fresh tomato



Sprinkle beef cubs with 2 tsp of garlic pepper and 1 rsp of salt. In a heavy skillet, cook bacon until crisp, remove from heat. Lightly brush a second skillet with some of the bacon drippings and bring to medium- high heat.


Cook beef in hot skillet, stirring/ turning often, for about 5 minutes until done medium. Fold into orzo in a large bowl. Add spinach and basil on top of the orzo: reserve.


Stir tomato into hot dressing and immediately pour over the spinach and basil. Toss to mix well and divide among 6 plates or bowls. Garnish with basil and serve immediately.


Serves 6.


For more beef recipes, check out the Oklahoma Beef Council website by clicking here.



   

 

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