2014 World Recipe Championships #FoodChamp

biscuits November 17, 2014

Greetings and Salutations from the 2014 World Food Championships in Las Vegas! I competed in the World Recipe Championship after qualifying by winning the Southern Biscuit Flour Biscuit Bake-Off.

My sponsors this year: The City of Winston-Salem and Southern Biscuit Flour. Without them, my trip would not have been possible. And as a repeat competitor, I fared better this time around and kicked 2013's performance in the rear.

The first round of the 2014 World Recipe Championship featured 2 dishes. The theme of this division was to create dishes that highlight and feature cheese. First up, Signature Dish: everyone had to create their best recipe, highlighting cheese. Second, Structured Build: this round levels the playing field by forcing everyone to create their own spin on the same basic theme. The 2014 theme was South of the Border. The top 10 finishers go on to compete another day and duke it out for top World Recipe Champion and a $10,000 prize.

I started off my coming to Vegas solo, planning to do everything alone, but my friend and fellow competitor, Nancy Manlove offered to be my sous chef and I returned the favor for her during the World Sandwich Competition the next day.

Photo Courtesy: Saucy Mama Cafe

Armed with my Southern Biscuit apron, Southern Biscuit Flour's Formula L Biscuit Mix, 3 pounds of cheese and determination, I created and turned in some fantastic dishes.

I presented my signature dish: White Cheddar & Chive Biscuits. You can find the recipe here. I used Braswell Foods Jalapeno Pepper Jelly and it was the quintessential Southern dish. I mean, who doesn't want a basket full of buttery, fluffy biscuits on their table?

For the Structured Build, I created an Adobo Marinated Bacon Jam & Jalapeño Pimiento Cheese Quesadilla. You can't see the bacon jam in the pic below, so I just called it a pimiento cheese quesadilla for photographic purposes.

This recipe is killer.

Adobo Marinated Bacon Jam and Jalapeño Pimiento Cheese Quesadilla

Yield: 48 pieces

Author: Nikki Miller-Ka of Nik Snacks

Greetings and Salutations from the 2014 World Food Championships in Las Vegas! I competed in the World Recipe Championship after qualifying by winning the Southern Biscuit Flour Biscuit Bake-Off. For the Structured Build, I created an Adobo Marinated Bacon Jam & Jalapeño Pimiento Cheese Quesadilla. You can't see the bacon jam in the pic below, so I just called it a pimiento cheese quesadilla for photographic purposes.

Ingredients

Bacon Jam

8 ounces thick-cut bacon, 2-inch pieces
1 cup yellow onion, thinly sliced
1/2 cup prepared adobo sauce
1/4 cup corn or maple syrup
1 cup apple juice
1 cup water

Pimiento Cheese

3/4 cup mayonnaise
1/3 cup roasted red peppers, chopped
2 jalapenos, chopped
3 cups sharp cheddar cheese, shredded
Salt and freshly ground pepper, to taste

Other

12 tablespoons butter, for frying
12 large flour tortillas

Instructions

Stir together first 4 ingredients for the pimiento cheese in a large bowl; Season with salt and pepper (if needed). Cover and chill until needed for assembly.
In a large bowl, add bacon, onion and adobo sauce and mix until every piece of bacon is covered with sauce. Cover with plastic wrap, pressing it against the surface of the mixture so there are no air pockets. Refrigerate to marinate for 20-25 minutes. Place a skillet over medium-high heat and put the entire contents of the bowl into a large skillet, pot or Dutch oven.
Cook, stirring occasionally, until the fat has rendered and the bacon is starting to brown and crisp up, about 10 to 15 minutes. Do not discard the bacon fat. Add the syrup and continue to stir to combine.
Add 1 cup juice and bring it to a simmer, scraping up the browned bits from the bottom of the pan. Continue to simmer, stirring occasionally, until the mixture has thickened and almost all of the liquid has evaporated, about 8 to 10 minutes.
Add 1 cup of water and simmer, stirring occasionally, until the mixture has thickened and almost all of the liquid has evaporated, about 8 to 10 more minutes. Allow the mixture to cool for 20 to 30 minutes.
Transfer the mixture to a blender or food processor. Pulse until desired consistency. Check the consistency often— it should be thick and chunky, not a smooth paste.
Melt 1 Tablespoon of the butter in a separate skillet over medium heat and lay a flour tortilla in the skillet. Then build the quesadilla by layering 2 Tablespoons of pimiento cheese on the right half of the tortilla, and then arranging bacon jam on top. When the tortilla is golden on the first side, carefully fold the quesadilla in half, flip and continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
Cut each quesadilla into wedges and serve.

Calories

245.50

Fat (grams)

23.37

Sat. Fat (grams)

7.32

Carbs (grams)

3.43

Fiber (grams)

0.31

Net carbs

3.12

Sugar (grams)

1.51

Protein (grams)

5.57

Sodium (milligrams)

333.68

Cholesterol (grams)

34.08

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

Similar Recipes

Apple And Bacon Jam Quesadillas

Chive Biscuits with Orange Habanero Bacon Jam

Hot Bacon Dip

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Both of these recipes didn't put me in the Top 10, BUT--they put me in the Top 20! I'm #15! So basically, that means I have the 15th best cheese recipes IN THE WORLD! IN THE WORLD!

I'm extremely proud and happy about my performance at this year's competition. Last year, I was absolutely crushed after I didn't get in the Top 10. I was really depressed. I think I put on a good game face, but this time--I'm truly happy.

So now that the 2014 food competition season is over, it's time for me to seek out more contests and WIN, WIN, WIN until I can't anymore! The 2015 World Food Championships are going to be closer to home next year, in Kissimmee, Florida. Who's coming with me?

biscuits cheddar cheese competition conference Las Vegas southern

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About the author

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.