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New Mexico Cooking-Contest Veteran Serves Up a Winner

Posted on: Tuesday, 27 September 2005, 21:00 CDT

By Argen Duncan, Las Cruces Sun-News, N.M.

Sep. 27--With two months of practice on donated steaks and an unusual combination of ingredients, a Doña Ana County woman has won $10,000 in a national cooking contest.

Sharyn LaPointe Hill, graphic designer and New Mexico State University employee, won first place in the Market Basket category at the National Beef Cook-Off Sept. 21 in Rapid City, S.D.

She prepared her recipe "Pan-Seared Steaks with Romesco Sauce," which uses flat-iron steaks in a sauce that includes red bell peppers, orange juice and pine nuts.

"When I learned I won first place, I was just so much in shock I couldn't even cry," Hill said. "I was just so overjoyed." She said focus and practice allowed her to win.

Cook-Off project manager Sherry Hill said judges thought Hill's dish was a convenient, everyday recipe and were delighted with its "flavor profile." Judges chose winners based on taste, ease of preparation and appearance.

After first place in each of four categories, the only higher standing was the grand prize with a $50,000 award.

In the Market Basket category this year, the 400 contestants, including five finalists, could use a limited number of ingredients, choosing some from a list. They were required to broil, stir fry or pan sear the meat.

As for her prize, Hill, a veteran cooking-contest entrant, said she always gives her husband, William, half her winnings.

She also said she plans to replace her 1989 Hyundai with a Hyundai Santa Fe or a Honda CR-V.

"And my husband and I had a huge bill-paying party yesterday," she said Monday morning. "We're very practical people."

She said she is waiting for results from other cooking contests she entered and is working on entries for more.

The Beef Cook-Off was a three-day event, with participants visiting Mount Rushmore and a working ranch in the days before cooking.

Hill said they had 45 minutes to prepare and present the food.

She said she wasn't used to an electric stove, an obstacle at the competition.

"But I made it so many times I could have done it in my sleep," she said.

Because a distributor donated steaks, she was able to practice the dish every weekend for two months.

William Hill said he thought his wife's win was fantastic.

"I knew she could do it all the time," he said.

Hill said she had "so much fun" at the competition.

"It was just a wonderful experience," she said, adding that she visited with old friends and met new ones.

This was her third time as a Beef Cook-Off finalist, the top number allowed.

"It's always nice to go out a winner," Hill said.

The Cook-Off was the 26th since 1974. Several beef associations administer, promote and sponsor the event, this year with help from Albertsons.

SHARYN HILL'S NATIONAL BEEF COOK-OFF FINALIST RECIPE: Pan-Seared Steaks with Romesco Sauce

--Total preparation time: 35 to 40 minutes

--Ingredients:

4 beef shoulder top blade steaks, about 8 oz. each

3 large red bell peppers, cut lengthwise into quarters

2 tablespoons prepared minced roasted garlic, divided

1/2 teaspoon black pepper

3 tablespoons extra-virgin olive oil, divided

1 cup grape tomatoes

1/2 cup fresh cilantro leaves

1/2 cup toasted pine nuts

2 tablespoons fresh orange juice

1 tablespoon freshly grated orange peel

1/2 teaspoon salt

Fresh cilantro sprigs,

orange slices and pine nuts (optional)

--To make:

Arrange bell peppers skin side up on large sheet of aluminum foil. Place on broiler rack so surface of peppers is 3 to 4 inches from heat. Broil 12 to 15 minutes or until skin is blackened. Fold foil over peppers to enclose.

Let stand five minutes.

Meanwhile, combine 1 tablespoon garlic and black pepper in small bowl; press evenly onto steaks. Heat 1 tablespoon oil in ridged grill pan or large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning twice.

Remove to serving platter; season with salt as desired. Keep warm.

Remove and discard blackened skins from peppers. Place peppers, remaining 2 tablespoons oil, 1 tablespoon garlic and 1/2 teaspoon salt in blender or food processor container. Add tomatoes, cilantro, pine nuts, orange juice and orange peel. Cover; pulse on and off until pureed.

Spoon some sauce over steaks; serve remaining sauce with steaks. Garnish with cilantro sprigs, orange slices and pine nuts if desired.

Makes 4 servings

Recipe courtesy: Cattlemen's Beef Board and National Cattlemen's Beef Association

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Copyright (c) 2005, Las Cruces Sun-News, N.M.

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Source: Las Cruces Sun-News

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