PHOENIX-- How would you like to win up to $27,000 for being creative? Chef Justin Beckett of Beckett's Table in Phoenix has launched the "Feed Your Dreams" contest. The challenge is a statewide search combining food and science.
"We're looking for cool ideas in food, beverage and science. One idea would be a great new method of home brewing or home wine making, a great idea for a 100% sustainable restaurant...anything that incorporates all those three aspects," said Beckett.
Submissions are being accepted on Facebook until July 27. The winners will be announced on Aug. 20 at a gala at the Arizona Science Center.
In the meantime, if you like cooking, below are a few delicious recipes courtesy Chef Beckett. They're simple and only take a few minutes to cook.
Seared Flat Iron Steak, arugula, fingerling potato salad
4 8oz flat iron steaks
4 cups organic arugula
4 cups potato salad
3 cups fingerling potatoes
1/4 cup chopped white onions
1/4 cup cornichon pickles (chopped)
1/4 cup creme fraiche (sour cream or yogurt is a good substitution)
1 T dijon mustard
Cracked black pepper
Steam the fingerling potatoes until you are able to squeeze the and break them open (approx 25 min) .
Let them cool and then “smash” them on a cutting board so that they are broken with the meat exposed.
Deep fry the potatoes until golden and crispy (can be done in a saute pan with generous amounts of oil).
Add the potatoes, onion, pickles, creme fraiche and mustard in a mixing bowl.
Season with pepper and salt
This salad should be served slightly warm or at room temperature
Season the steak generously with salt and pepper
Sear on a very hot cast iron pan
5 minutes on each side plus 5 minutes of “resting” on a room temperate surface will yield a nice medium steak (may vary depending on the size of the steak)
On a plate, place the arugula and potato salad side by side.
Wood oven roasted organic beets salad
2 large red beets
2 large golden beets
2 large striped beets
1/4 feta cheese
1 Tbsp chopped pecans
2 Tbsp your favorite vinaigrette (we use a candied lemon vinaigrette)
Ground white pepper
1/2 cup apple cider vinegar
To cook beets:
Place the beets in a pot with enough water to cover the beets.
Add the vinegar and cover with lid.
Cook on stove top on low for one hour or until a toothpick easily pierces the beet.
Remove beets from water and peel the skin off by using paper towels between your hands and the beets (the red beets will stain so please use glove).
Dice the beets into large pieces and let cool.
Can be done two days ahead.
To serve beets:
When you're ready to serve the beets place them in a cast iron skillet and season with salt, pepper, feta and dressing.
Place the beets in a wood burning oven or grill or 500 degree oven.
Cook till cheese is caramelized and beets are hot thru-out.
Remove and top with nuts.
Serve hot and enjoy
House-Smoked Salmon & Barley Salad
1 pound smoked salmon
1/2 cup your favorite vinaigrette
1 beet (raw, washed and shaved thin)
1 handful arugula
1/2 cup celery leaves (picked)
1/2 cup breakfast radish (sliced thin)
1/4 cup sour cream
Ground white pepper
1 cup black barley
1 cup white barley
4 cups vegetable stock or water
Place the black barley in a pot.
Place the white barley in another pot.
Add 2 cups of stock to each pot.
Simmer both pots of stock and barley.
The white barley should cook for about 30-35 minutes.
The black barley should cook for about 40-45 minutes.
Remove from the pots, spread out on a flat sheet or pyrex pan and cool in the fridge.
Smear the sour cream on the plate as kind of a base for the salad.
In a large bowl toss the greens, beets, barley, radish and leaves.
Slowly drizzle in the vinaigrette one tablespoon at a time until the ingredients start to stick together and coat fully.
Place the mixture on top of the sour cream.
Top with chunks or slices of the salmon and season with salt and pepper.