Out of thousands of entries, Hamden resident, Michael Barone, has been selected as a semi-finalist in the first-ever Eggland’s Best “Your Best Recipe” Contest.
Michael’s Korean Bibimbap Salad recipe has been selected as one of the top five recipes in the Main Course Categoryand is currently up on the Eggland’s Best website for consumer voting.
Michael’s recipe has the chance to win the $10,000 Grand Prize and consumers have until Sunday, September 30th at 12 p.m. (EST) to visit www.egglandsbest.com/yourbestrecipe to vote.
Online voting will account for 10 percent of each semi-finalists’ final score and will be combined with the scores of Eggland’s Best “Your Best Recipe” Contest judges, Chef Candice Kumai and registered dietitian Elizabeth Ward, who will be awarding points for taste, presentation/appearance and creativity.
On November 12th, four at-home chefs will be announced as winners in the following categories: Breakfast, Appetizer, Main Course and Dessert, and will receive a $1,000 prize. In addition, one category winner will also take home the $10,000 grand prize.
Korean Bibimbap Salad
4 Egglands Best extra large eggs
1/4 cup lemon juice
3 tbsp light soy sauce
1 tbsp honey
1/4 cup dark sesame oil
2 tbsp, or to taste, chili sauce (I like Sriracha)
1/2 tsp garlic powder
1/2 tsp ginger powder
2 cups shredded romaine lettuce
2 cups thinly sliced, mixed vegetables (carrots, onions, red peppers, zucchini, or frozen stir-fry mix)
1 cup bean sprouts
1/2 lb thinly sliced ribeye
1 cup long grain white rice
oil for cooking
1. Cook rice and 2 cups of water, covered for 20 minutes, and remove from heat.
2. In plastic zipper bag, add meat, garlic & ginger powders, and 1 tablespoon each of the soy sauce and chili sauce. Zip bag closed and shake to mix. Allow meat to marinate 15 minutes in the refrigerator.
3. In a storage container mix together lemon juice, soy sauce, honey, sesame oil, and chili paste. Shake vigerously to mix.
4. Place large non-stick fry pan over medium-high heat. Add 2 tablespoons cooking oil. Add meat to the pan, discarding excess marinade. Cook until meat is browned, approximately 6 minutes, turning about every 2 minutes. Remove from pan and reserve.
5. Reduce heat to medium. Add 2 tablespoons cooking oil to the same pan. Add mixed vegetables and cook until just softened, about minutes, stirring occasionally and taking care not to let them brown. Remove from pan and reserve.
6. Carefully wipe pan clean and add 2 tablespoons of cooking oil over medium heat. Gently crack 4 eggs into their own quarter of the pan. Cook, covered, for 3 minutes. Remove eggs and reserve, being careful not to break the yolk.
7. To assemble, place 1/2 cup cooked rice in the center of each of 4 soup bowls. Spread lettuce around the rice. Spoon mixed vegetables and bean sprouts around the outside of the lettuce. Place meat on the rice and top with a fried egg. Shake the dressing well and drizzle 3 tablespoons onto each bowl. Traditionally, the egg is cut up and mixed well with the rest of the ingredients.