The Golden Foodie Awards KTLA’s One Pot Wonder Cookoff

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In celebration of the Golden Foodie Awards, Jessica and Frank went head to head for the second year in a row in a cook-off.  The category this year was One Pot Wonder.  Frank prepared Kare Raisu which is a Japanese Curry Rice and Jessica prepared a Curried Chicken Pot Pie with Butternut Squash.  Frank took home the title this year.  The Golden Foodies is an award ceremony honoring chefs, food, drinks and restaurants in Orange County. We want to thank Simon Majumdar and Andrew Gruel for being the judges this morning.

For more information on Simon, click HERE.
For more information on Andrew, click HERE.

The Golden Foodie Awards is this Sunday at the Fairmont Newport Beach.  For more details, click HERE.

We’d like to thank Casey’s Cupcakes and Valenza Chocolatier for providing the treats for the segment.

Frank and Jessica’s recipes, see the details below.

Kare Raisu (Japanese Beef Curry Rice)

Ingredients
1 lb stew beef
2 medium onions
1 1/2 Russet potatoes
1 carrot
1 tablespoon oil
3 1/2 cups of water
1 box curry sauce mix (4 oz)

Directions:
Peel potatoes and cut potatoes, carrots, onions and beef into bite size pieces.
Heat oil in pot and add meat and vegetables.
Saute until cooked.
Add water and simmer until meat and vegetables become soft. (approx. 20 minutes)
Break up curry sauce into small pieces and blend into water.
Simmer for at least 10 minutes to thicken sauce.
Serve over Japanese style white rice.
Garnish with fukujin zuke. (pickled radish)

 

Curried Chicken Pot Pie with Unsweetened Coconut Milk and Butternut Squash

Ingredients:

1-2 tablespoons of butter
1 roasted chicken from the grocery store
1 cup onion
2 cloves garlic
2 tablespoons tomato paste
1 tablespoon curry powder
1 tablespoon all purpose flour
1 15oz can unsweetened coconut milk
1 cup chicken stock
½ cup of whole milk
1 cup cubed potatoes
1 cup cubed butternut squash
1 cup carrots
1 cup frozen peas
2 tablespoons cilantro
Salt and pepper to taste

 

Directions:

In a heavy bottom pot/dutch oven melt 1 tablespoon of butter on medium heat and add 1 cup of chopped onion. Cook until transluscent about 5 minutes.
Add 2 cloves garlic.
Stir in tomato paste, curry powder and flour.
Add coconut milk, whole milk and chicken stock while whisking constantly. Cook mixture stirring frequently for 5 minutes until thickened.
Add chopped potato, sliced carrot, and butternut squash, add salt and pepper to taste cook mixture for another 5-7 minutes.
Add frozen peas, chopped cilantro and shredded chicken. Taste to see if it needs additional salt and pepper!
Top the mixture with Pillsbury biscuits you buy in the pop can.  Add as many as you can fit on top of the mixture…or if you’d rather you can bake the biscuits separately on a cookie sheet.

Put in the oven uncovered at 350 degrees for 15-20 minutes until the biscuits are golden brown.