background image
embraces sev-
eral of these top
trends? Val-
erie Szlatenyi
of Wakefield,
Rhode Island,
won the 2016
Eggland¡¯s Best
¡®America¡¯s Best
Recipe¡¯ Contest
with her unique
¡®Johnny Cakes
and Lobster Eggs
Benedict¡¯ recipe.
To learn about
future contests,
visit www.egg-
and sign up for
the newsletter.
Food & Dining
2017 February/March
Pg 9 - The Sunshine Express
Inspiration from award-winning recipes
adds pizzazz to everyday dishes
(BPT) Are you stuck in a cooking rut? It¡¯s com-
mon to cycle the same dishes over and over, but
at some point your taste buds will crave some-
thing new. Maybe it¡¯s time to shake things up.
Whether it¡¯s trying new recipes or simply adding
fresh flavors to your standard go-to meals, it¡¯s
easy to add pizzazz to your cooking. Simply look
to top food trends used by chefs and recipe win-
ners across the country.
Ancient grains
Move over white rice; ancient grains are tak-
ing over the table. Whether as a side dish or
incorporated into a recipe, ancient grains like
buckwheat, quinoa, millet and oats are nutrient-
dense alternatives that bring new flavor and
texture to meals. Adding ancient grains is an
easy way to jazz up foods and increase your
family¡¯s intake of whole grains.
Superior eggs
Not all eggs are equal, so look for options with
superior flavor and nutrition to boost your
kitchen creations. Compared to ordinary eggs,
Eggland¡¯s Best eggs contain five times more
vitamin D, more than double the omega-3s, 10
times more vitamin E, three times more vitamin
B12 and 25 percent less saturated fat. In ad-
dition, independent testing confirms Eggland¡¯s
Best eggs have stronger shells and stay fresher
longer than ordinary eggs, so your recipes will
be extra tasty.
Many people use marinades to influence the
flavor profiles of foods, but an alternative is
gaining momentum: brines. Soaking meats like
turkey and pork for up to a day in salt solutions
10-inch non-stick skillet. Carefully crack eggs,
one at a time into the low simmering water.
Poach for about 3 minutes or to desired done-
Dip lobster meat into poaching water for 30
seconds to heat then remove.
Place and overlap two Johnny Cakes onto each
plate. Place one egg onto two Johnny Cakes.
Top with equal portions of lobster and drizzle
maple brown butter over all.
Sprinkle on parsley and serve.
not only adds flavor, but it helps
seal moisture into these lean
foods. Customize a brine with
chopped citrus fruit and herbs
like rosemary and bay leaf. Bitter
vegetables, such as eggplant, can
benefit from a dry brine made
from course salt and other herbs.
Meal swaps
Top chefs and home cooks alike
are bucking tradition by serving
traditional foods at nontraditional
times. Breakfast for dinner? The
kids will love the fun change. A
dinner casserole for breakfast?
What a warm and satisfying way
to start the day. Get creative by
trying different dishes throughout
the day to keep everyone guess-
ing what¡¯s next.
Local ingredients
Restaurants across the country
are featuring locally-sourced
ingredients more often than ever
before. Home cooks are doing
the same by using ingredients
inspired by their home state.
Avocado from California, wild
rice from Minnesota, lobster
from Maine - every state has its
specialties. If you need inspira-
tion, just visit your local farmers
Want to shake things up with an
award-winning recipe that
Shake It Up
Johnny Cakes and Lobster Eggs Benedict
Johnny Cakes
1 cup stone ground white corn meal
1 teaspoon sugar
1/2 teaspoon salt
3/4 cup corn kernels
1 1/4 cups boiling water
2 tablespoons melted butter
1 teaspoon vanilla extract
butter for greasing pan
Maple Brown Butter
4 tablespoons butter
3 tablespoons real maple syrup
1 teaspoon fresh tarragon, chopped
4 Eggland¡¯s Best Eggs (large)
1/2 lb cooked lobster meat, pulled into pieces
1 tablespoon fresh flat leaf parsley, finely
Directions: Combine cornmeal, sugar and salt in
a medium mixing bowl. Add corn kernels.
Slowly whisk boiling water into dry mixture. Com-
bine butter and vanilla in a small bowl then stir
into batter. Let batter sit for 5-10 minutes.
Heat an electric or 12-inch non-stick skillet on
medium heat. When hot, lightly grease with a little
Drop batter by the soup spoonful onto skillet,
making a 3-1/2 to 4-inch circles. It will make
about eight. Cook for 5-6 minutes or until slightly
brown on edges and golden. Turn and cook 4-5
more minutes until golden.
For the Maple Brown Butter, melt 4 tablespoons
butter in a 8-inch skillet on medium low heat.
Cook and watch carefully until it turns frothy and
slightly brown. Remove from heat immediately.
Stir in maple syrup and tarragon.
Meanwhile, bring 4 cups water to a simmer in a
Cultivating Colorado
CO Dept of Ag Publishes New Tool
Promoting CO Food & Agriculture Industry
The Colorado Department of Agriculture recently
unveiled Cultivating Colorado, a magazine and
web program that promotes and educates how
the food and agriculture community contributes
to Colorado¡¯s economic
Stories highlight Colorado¡¯s
food producers, the local
community and farm
families. Articles focus on
the state¡¯s innovation in
industrial hemp; the
Colorado Cattlemen¡¯s
Association¡¯s 150-year
anniversary; the strong
potato crop; and the
flourishing field corn sector.
Cultivating Colorado is part
of, a
national food and farming website that profiles
America¡¯s hardworking farmers and ranchers,
and connects consumers to the country¡¯s vital
agriculture industry. The website includes reci-
pes, data-based facts about U.S. agriculture and
overviews of the farmers who produce our food,
fuel and fiber.
For a free digital version of the magazine
optimized for iPads, tablets and other mobile
devices visit:
Journal Communications Inc. publishes Cultivat-
ing Colorado, a print and digital content mar-
keting program, which has support from and
targeted distribution through the the Colorado
Department of Agriculture.
Find more innovative and engaging content
about Colorado¡¯s food and agriculture at:
¡°All you need is love. But a
little chocolate now and then
doesn¡¯t hurt.¡± - Charles M. Schulz