Back to the cooking contest in The Times-Picayune…
When the woman from the paper called me on the phone to tell me I'd been selected as a finalist, I was about to say “Look, we’re current on our bill,” but thank goodness I kept my mouth shut and realized I was going to the cookoff. Right before she hung up, I remembered to ask which recipe I was a finalist for and she told me it was for the Stuffed Anaheim Chilés!
About a month prior to the contest, I bought a half dozen of some gorgeous fresh Anaheim peppers I saw in the grocery. I really didn’t know what I was going to do with them but they were so pretty and so fresh I bagged some up. After about a week, I thought I’d better use them for something or they would go bad. I looked around the refrigerator and spotted a tub of some Garlic Herb Spread I’d bought; the brand name was Rondelé. I immediately thought I could make some filling with the garlic herb spread to stuff inside the peppers. I then tried to think of what I had to do to ensure Brian would eat it; he’s funny about textures so I decided I had to add some Progresso Italian breadcrumbs, a staple in our house, to the filling to give it a bit more chew. So I got busy mixing up a filling, tasting as I went, and writing down what I did and about how much of each item I used for my friends on Fidonet. Brian loves sauces but a sauce would be out of place with a cheese-filled pepper so I decided to make a vinaigrette.
I finished my filling, stuffed it in my Anaheim peppers, which I’d sliced in halves, and then baked them until lightly browned in the oven. I topped them with an oregano vinaigrette and I thought they came out delicious. Brian liked them but he didn’t have seconds so I knew he wasn’t crazy about them but I thought they were so good, I ate his second portion! Not long after, the paper did their annual call for entries and I entered two recipes: in the Appetizer category, I entered Stuffed Anaheim Chilés with Oregano Vinaigrette, and in the Main Dish category, I entered a dish I’d concocted recently (and had written down what I did as I did it, as I ALWAYS did for Fidonet) and called it Veal Chops with Double Tomato Sauce (I used both canned and fresh tomatoes in it). You could enter one recipe in each category but all I was prepared for was those two recipes. Brian is not much of a veal fan, though I thought my veal dish was really quite good; he told me he thought I could have selected a lot more of the dishes I cook that were mine and not from a magazine, and all I had to do was make them and reduce them to measurements on paper. I went ahead and entered the two I’d originally chosen.
Brian dropped me off in the morning and we were told that we would probably be ready for pickup at about 12:30 p.m. Two people were assigned to each little “cube” of a kitchen, containing a sink, a stove and a counter to use. I was paired with a very nice woman, a very attractive woman a tad older than me, who had just returned from Portugal, a place I’ve always wanted to visit. She named her entry after Obidos, Portugal. I’d brought a hand-painted rectangular porcelain dish/tray to serve my entry on and she immediately asked me if it was made in Portugal, which it was. My mom had purchased it for me several years prior and I loved it so much, I decided it would bring me luck if I served my appetizer on it for presentation to the judges.
I don’t have her entry/recipe on this computer and I cannot for the life of me remember her name, which I have on the recipe. She and her husband were obviously quite wealthy, as they had one of the city-owned boat houses on the Lakefront, quite coveted places to live. You “purchase” the rights to them but you don’t own them, as the city maintains ownership for which you pay rent, but it’s way too cheap considering how much people pay to buy one from a prior “owner.” They’re right on an offshoot of the Lake and the owners pour quite a bit of money into them. I went to high school with very wealthy girls (my family wasn’t) so I’d been to several and also went to a double one once working, where the owner had combined two boathouses into one, with a huge stainless-steel kitchen any professional chef would envy. We liked one another right away and she laughed as I fawned over her chinois, as I always wanted one (I have one now and can’t tell you how often I use it). She said her husband didn’t object to any funds spent on kitchen equipment no matter how extravagant because he said he reaped great benefits from every dollar she spent!
Her entry was called Chicken Obidos with Beurre Blanc Sauce, which was quite good except for one thing – she obviously used regular butter instead of unsalted butter. She presented the portion of her dish, an entrée, right before me. As I brought mine up to the judges’ table, they were finishing up their discussion of her dish and I heard one of them say, “too salty.” After serving our entries to the judges, most of the contestants cut up their entries into small pieces and shared them among all the contestants you had enough for. I immediately realized her error when I tasted her dish, as it was indeed too salty and I hadn’t seen unsalted butter in her ingredients.
Just as they began announcing the winners of each category, I noticed the time was past 12:30 p.m. and that a crowd of people were waiting outside the big kitchen room to pick up people and there stood Brian. So he was there when they announced I WON THE APPETIZER category, and got to see me making a fool of myself, jumping up and down, laughing out loud and clapping my hands! I didn’t win the overall grand prize, though, but made a friend of the reporters for the paper; they told me which categories were always weak and suggested I come up with entries for those categories the following year. And I got lots of recipes ready but I’d competed in the very last cooking contest the paper had.
The newspaper printed a tabloid section and there was a photo of me and a decent-sized article with each category winner; I can’t find it but know it’s in one of my huge closets that we use for junk. I’ll find it one day as Brian wants to frame the cover alongside the page with my photo and interview. He loved the peppers when I made them at home again (all our friends and relatives who visited asked me to make the stuffed chilés for them), and swore that I’d changed them from the first time I made them. I laughed and said I hadn’t and he said his taste buds must’ve been off that day, as he never passed up seconds again!
Here’s the recipe:
Stuffed Anaheim Chilés with Oregano Vinaigrette
Serves 4. Recipe from Michelle M. Bass. This recipe was the 1993 Times-Picayune Recipe Contest Finalist Winner in the Appetizer Category.
5 Anaheim chilés, halved, seeded, inner pith removed
2 (4-ounce) packages garlic & herb spreadable cheese, room temperature (brand is sometimes Rondelé)
3 Tablespoons minced shallots
1/4 cup minced celery hearts
1 Tablespoon minced Anaheim chilé (cut up one chilé for this)
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon anchovy paste
2 Tablespoons freshly grated Romano cheese
1 Tablespoon freshly grated Parmesan cheese
1/2 teaspoon dried cilantro, crumbled
1/2 teaspoon Dijon mustard
4 Tablespoons seasoned Italian bread crumbs
Oregano Vinaigrette
3 Tablespoons red wine vinegar
4 Tablespoons extra virgin olive oil
1 teaspoon dried oregano, crumbled
1/2 teaspoon garlic powder
1 pinch black pepper
2 pinches anchovy paste (pencil eraser size pieces)
Preheat oven to 375°F. Combine all ingredients (except those for vinaigrette) in mixing bowl and mix together well with fork.
Spray large baking sheet with Pam or oil lightly with olive oil. Stuff chilé halves with stuffing mixture, mounding slightly on top. Place on prepared baking sheet. Bake for 30 minutes. Filling will be slightly browned.
While peppers are baking, prepare the vinaigrette by mixing all vinaigrette ingredients together with a fork. You will want to stir it again right before serving.
When peppers are done, place two baked stuffed halves on each of four small plates and drizzle with oregano vinaigrette. Serve immediately.