Contest Kitchen

It’s easier than you think to make this show-stopping gift for a special Valentine. Strawberries dipped in chocolate are a Valentine’s Day delight.

1 pound Florida winter strawberries (preferably with stems)
2 cups dark or milk chocolate chips (12 ounces)
1 ½ tablespoons vegetable shortening (divided use)
¼ cup white chocolate chips

Wash, drain and pat strawberries dry with paper towels. Line a baking sheet with waxed paper. In a double boiler, melt dark chocolate chips in 1 tablespoon of the shortening. In another double boiler, melt white chocolate chips with remaining ½ tablespoon shortening. Hold strawberries at stem (or insert wooden toothpick or skewer in each berry) and dip in dark chocolate to cover two-thirds of the berry. Allow excess chocolate to drip off. Place berries on the baking sheet to cool. If desired, place the baking sheet in the refrigerator for about 15 minutes or until chocolate is set.

Remove baking sheet from refrigerator. Use a toothpick or wooden skewer that has been dipped in the melted white chocolate. Drizzle the white chocolate over the chocolate-dipped strawberries in a zigzag pattern. Remove toothpicks or skewers before serving. Makes 18-24 berries (depending on size). Note: A small electric crock-pot or fondue pot may be used to melt chocolate instead of a double boiler.

Microwave Method: 

Place chips in a microwave-safe container. Add shortening. Heat on medium power for 30 seconds. Stir mixture until completely melted and smooth. Continue heating on medium power for additional 30-second intervals. Repeat process until completely melted and smooth. The melted chocolate will retain its chip shape until stirred. Dip berries as described above. Chill in a refrigerator for 15 minutes or until firm.

Short-Cut Method: When time is of the essence, follow package directions and melt one 8-ounce carton of chocolate melting candy wafers (sometimes called melts or discs). These commercial products may be found in the produce section of the supermarket or a variety of colors and flavors may be found at cake decorating outlets.

This healthy hand-held sandwich is a perfect tribute to
National Grapefruit Month

1 Rio Star grapefruit, sectioned
2 cups cubed cooked chicken
½ cup slivered almonds, toasted
½ cup mayonnaise
2 tablespoons chopped fresh parsley
½ cup chopped celery
½ teaspoon pepper
4 pita rounds, cut crosswise in half

Mix grapefruit, chicken and almonds in a large bowl. Add mayonnaise, parsley, celery and pepper; mix lightly. Cover and refrigerate at least 1 hour or until ready to serve. Divide mixture equally into each pita pocket just before serving.
Makes 4 servings.

Note: Pita bread is a flat bread, sometimes called pocket bread. It may be made of white or whole-wheat flour. Each round splits horizontally to form a pocket into which ingredients can be stuffed to make a sandwich.

Fresh citrus, jicama and radishes marry well with a healthful dressing
topped with pomegranate seeds, pumpkinseed kernels and cilantro.

Salad
4 cups chopped romaine lettuce, rinsed, drained and patted dry
4 Texas Oranges (sectioned, reserving juice)
1 Rio Star Grapefruit (sectioned, reserving juice)
3 cups peeled and cubed jicama (about 1 pound)
¾ cup slivered red radishes (1 bunch, about 10 to 12 radishes)

Dressing
1 ½ teaspoons grated lime peel
3 tablespoons fresh lime juice (1 large lime)
3 tablespoons plain fat-free yogurt
2 tablespoons light mayonnaise
1 ½ tablespoons honey
¼ teaspoon freshly ground black pepper
Dash of salt

Garnish
1 cup pomegranate seeds, if desired
3 tablespoons toasted pumpkinseed kernels, if desired
2 tablespoons chopped fresh cilantro

For salad:
Place lettuce in a large serving bowl. Cover and refrigerate until needed. To section oranges and grapefruit, put each piece of fruit on a cutting surface. Using a sharp thin-bladed knife, cut off both ends of the fruit. Place on flat end and cut away peel from top to bottom along curvature of the fruit. Remove all white pulp. Hold peeled fruit over a second large bowl. Section oranges and grapefruit by cutting down along fruit sections to the center. Turn knife to loosen section and lift out. Remove other sections the same way. As the juice is released from the sectioning process, allow it to drip into the bowl. Add jicama and radishes to citrus sections and juice; toss gently.  Cover and refrigerate 30 minutes.

For dressing and assembly:
In a small bowl combine lime peel, lime juice, yogurt, mayonnaise, honey, pepper and salt. Stir until smooth.  Set aside. Remove salad mixture and romaine lettuce from refrigerator. Using a slotted spoon, drain liquid from salad mixture and distribute salad over romaine lettuce. Drizzle dressing evenly.

For garnish:
Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro.

Note: Dried cranberries or dried cherries may be substituted for pomegranate seeds. Pumpkinseed kernels may be purchased already toasted. Toasted pine nuts or toasted sliced almonds may be substituted for pumpkinseed kernels. To toast nuts, place in a roasting pan in a single layer in a 350-degree oven. Toss several times until light golden brown, being careful not to overcook.

Makes about 6 one-cup servings.

MISSION, TX —Home cooks, caterers, chefs, dietitians and others are invited to compete for cash in the first-ever Rio Star Grapefruit Recipe Challenge sponsored by grapefruit producers from the Rio Grande Valley of Texas. Taste of the South magazine is the exclusive media partner for the contest.

“The goal of the challenge is to increase awareness of a very special variety of grapefruit, the Rio Star, available in supermarkets from mid-October through May. We are challenging inventive cooks in the U.S. and Canada to submit nutritious, delicious and original Rio Star grapefruit recipe creations,” said Eleisha Ensign, executive director of TexaSweet Citrus Marketing, Inc. based in Mission, Texas.

Contest entry forms, rules and frequently asked questions may be found online at www.riostarchallenge.com. The contest begins October 15 and ends February 15, 2009. Winners will be notified no later than April 1, 2009.

There are three recipe categories in the contest – salad, main course and dessert – and two divisions – home cooks and professionals. Cash prizes of $500 each will be awarded for the best recipe in each category and division. A grand-prize winner from each division will be awarded an additional $1,000. Total prize money of $5,000 is allocated for the contest.

Texas grown citrus is recognized worldwide and is extensively distributed in holiday gift baskets and sold in retail outlets during the fall, winter, and early spring each year. Rio Star grapefruit is recognized for its deep red colored flesh and sweet taste. Information about Texas citrus is available at www.texasweet.com or info@texasweet.com.

Recipe entry forms and rules may be requested by writing to Texas Rio Star Grapefruit Challenge, 901 Business Park Drive, Ste. 100, Mission, Texas 78572. Please include a self-addressed-stamped envelope.