Redwood Creek Wines is sponsoring a unique cooking contest with a $10,000 award. The Campfire Classic contest is seeking fireside chefs who “transcend typical traditional outdoor cookery and create exceptional campfire cuisines that define memorable moments in the backcountry.”
Submit your recipe online at RedwoodCreek.com. Deadline is April 15.
Last year’s winner, Leah Lyon of Oklahoma, pulled off victory with her “Coal Roasted Chuckbox Pozole Stuffed Onions,” a campfire-compatible recipe that includes poblano chiles, an avocado, cornbread stuffing mix, and four sweet onions. (See image above.)
Here are the details of Lyon’s creation in case you want to attempt this dish yourself. . .
INGREDIENTS:
- 4 extra large sweet onions
- 1 pound thinly cut pork sirloin steak, cubed
- 2 teaspoons coarse kosher salt
- Black pepper to taste
- 1/2 teaspoon ground cumin
- 1 cup boxed cornbread stuffing mix
- 2 tablespoons mild green chile powder
- 3 large poblano chiles, roasted, peeled, and seeded
- 1 15.5-ounce can of hominy, drained
- 1/4 cup sweet red pepper, chopped
- 1/2 cup aged cotija cheese, grated
- Cilantro
- 1 avocado
MATERIALS:
Measuring cup
Ice cream scoop or spoon
Foil
Sharp knife
Large mixing bowl
Can opener
Small fire shovel
Meat thermometer (optional)
PREPARATION:
1. Slice tops off onions 1/4 of the way down and slice roots from bottom so they sit without rolling over. Peel skins from onions. Cut an ‘X’ into the center, using a spoon or ice cream scoop to remove the center portion, leaving walls approximately 1/2-inch thick. Dice 1/4 cup of onion from centers and store the remaining onion for use in another recipe.
2. Mix diced onion with pork, salt and pepper, cumin, stuffing mix, chile powder, poblano chiles, hominy, red pepper and cheese. Fill each onion bowl with mixture. Wrap onions in large squares of heavy duty foil, bringing seams together on top by flattening the foil slightly.
3. Keep wrapped onions upright and nestle each on hot coals. With a small shovel, top each onion with 1-2 hot coals.
4. Cook approximately 30 minutes, or until a meat thermometer inserted into center registers 175-180 degrees F. Remove from coals, carefully open foil and serve. Garnish with cilantro and avocado, if desired. This dish serves 4 campers. Enjoy!
Estimated Cook Time: 30 minutes
Wine Pairing Varietal: Redwood Creek 2005 Pinot Noir
Sign up for Redwood Creek’s 2008 contest here: RedwoodCreek.com.
