For the 2005 Sunkist Citrus Obstacle, thousands of at-home cooks acros...

For the 2005 Sunkist Citrus Obstacle, thousands of at-home cooks acros…

For the 2005 Sunkist Citrus Obstacle, thousands of at-home cooks across the nation verified that a dash of citrus can enliven any kind of meal and motivate flavorful, fun and also fast creations that any kind of chef would aspire to share.

The nationwide contest called for amateur cooks to enter their dishes in 3 groups: Entree, Quick & Easy and Citrus Celebre. Participants from almost 30 states sent their signature, citrus-inspired recipes.

After much blending, sauteing, mixing and simmering, official Sunkist Citrus Challenge judges revealed in March that they had actually found three outstanding dishes bursting with citrus taste. The winning cooks were Lisa Keys of Middlebury, Conn., Edwina Gadsby of Great Falls, Mt., as well as Nikki Norman of Milton, Tenn.

“It’s a delight to see just how the premium wonderful taste and also versatility of citrus motivated such imagination in the kitchen area,” stated chef Nancy Swinney, among the competition’s head judges.

The winning dishes were evaluated by a panel of courts using the official requirements – taste, ease of prep work as well as accordance with a fun, wholesome as well as healthy and balanced way of living. Each winning cook was awarded $2,000 as well as a bounty of fresh Sunkist citrus fruit in order to continue treating family and friends to their tasty dishes.

Keys sent her Fire & Ice Citrus Steaks & Salsa recipe for the contest’s Entree category, putting an unique spin on smoked steaks and common salsa. This dish calls for rib-eye steaks to be seasoned in a delicate blend containing Moro orange juice and later on smoked and also smothered with a spicy and juicy salsa of navel oranges, jalapenos, tomatoes and cilantro.

Gadsby’s Oriental Citrus Salmon Rolls, champion in the Quick & Easy category, is excellent for chefs who are running short on time. The salmon is marinaded in a blend of juices, including orange and grapefruit, and hoisin sauce, Oriental garlic chili sauce and also Asian sesame oil. The salmon is served inside fresh red-leaf lettuce and also can be dipped in the citrus marinate sauce.

Norman’s Warm Lemon-Basil “Martini” Cake with Toasted-Spice Citrus Tartar, sent in the Citrus Celebre group, features adequate citrus to charm the taste. It’s topped with a combination of cinnamon, Minneola tangelos as well as Moro oranges. The result is a citrus-infused dessert offered in a liqueur glass and also covered with a turbinado sugar-coated rim.