Friday, July 24, 2009

Monroe College culinary students compete in Frito-Lay recipe contest

Monroe College Culinary Arts students in New Rochelle, N.Y., rose to a new “Pepsi Challenge” by using PepsiCo’s Frito-Lay snack products as key ingredients in casual-dining recipes for a recent contest. Competing for prize money, students chose from from among six different Frito-Lay chip products to create new variations for breading, toppings, stuffing and more.

First-place winner, Christine Gonzalez--a sophomore and December 2009 candidate for an associate's degree in Culinary Arts--was awarded a $500 prize for her recipe: Catfish Fingers coated in Original Frito-Lay Kettle Chips and dipped in chipotle aïoli (recipe follows). A second-place prize of $300 was awarded to Rosanne Peña, also a December 2009 candidate for an associate's degree in Culinary Arts, for her recipe for Frito-Lay Southwestern Fish Sliders: tilapia pieces cut from filets and seasoned with an assortment of ingredients, including beer, and then lightly coated in finely crushed Frito-Lay Original Corn Chips. Kareem David, a December 2009 candidate for a bachelor’s degree in Hospitality Management, won third place and $200 for his Smoked Corn and Shrimp Fritter: shrimp breaded with Frito-Lay’s Thick Cut Tortilla Rounds and served with mango ketchup.

The competition was judged by guest-chefs from area restaurants and foodservice organizations including Michael Salvatore, executive chef, Sysco Food Services of Metro New York; Lee Tremble, owner, Iron Horse Inn, Westwood, N.J.; Jonathan Moosmiller, executive chef, Westchester Country Club; Michael Hofer, owner, SmokeHouse Chili-Grill, New Rochelle; and Jay Bigman, senior zone manager for PepsiCo. Monroe College dean of Hospitality Management and the Culinary Arts Frank C. Costantino and chef-instructor Tracy Zimmermann also served as judges. (Judges pictured with students above.)

Frito-Lay Catfish Fingers with Chipotle Aïoli Sauce
Christine Gonzalez, sophomore, Monroe College, New Rochelle, N.Y.

Yield: 12

3 lbs. catfish filet
12 c. Frito-Lay Kettle Cooked Potato Chips
4 eggs
4 T. Florida Bay Seasoning
Salt and pepper, to taste
1/2 c. dark beer
6 c. all purpose flour
Chipotle Aïoli Sauce

Method (1) Cut filets into 2 1/2" pieces. (2) Season fish with Florida Bay Seasoning, salt and pepper. (3) Beat eggs; add dark beer to mixture. (4) Grind potato chips coarsely. (5) Coat fish in flour, then egg/beer mixture and finally potato chips. (6) Deep fry coated catfish pieces in 350°F vegetable oil for 2-3 minutes, until golden brown and cooked through. Serve with Chipotle Aïoli Sauce.

Chipotle Aïoli Sauce
4 c. mayonnaise
4 T. cilantro, chiffonade
6 chipotle peppers
1 T. lemon juice

Method (1) Combine mayonnaise, cilantro, chipotle peppers and lemon juice; chill well. Reserve.

No comments: