Cameron Bailey, a project manager from Salt Lake City, and Elizabeth DeHart, an operating room assistant from West Jordan, will represent Utah in the 2012 Pillsbury Bake-Off.
They are among 100 finalists who will be heading to Orlando, Fla., for the March 25-27 competition, which carries a $1 million grand prize.
Bailey, who has run 15 half-marathons and six triathlons, was selected to compete in the “entertaining appetizers” category with his recipe for bacon-chicken sliders with raspberry-onion spread.
DeHart, an avid hiker, biker and camper, will compete in the “Dinner Made Easy” category with her recipe for falafel sliders with fire-roasted tomato aioli.
The finalists for this popular culinary competition, which takes place every other year, were selected out of thousands of entries.
Bacon-chicken sliders with raspberry-onion spread
1 can refrigerated crescent rounds (Pillsbury Place ‘n Bake suggested)
1 egg, beaten
1 to 2 teaspoons poppy seeds
1 tablespoon vegetable oil
1 cup chopped red onions
1⁄8 teaspoon salt
1⁄8 teaspoon black pepper
1 cup chicken broth
2 tablespoons balsamic vinegar
1/4 cup red raspberry preserves
1/4 cup apricot preserves
1 boneless skinless chicken breast, cooked, thinly sliced
4 slices hickory-smoked bacon, crisply cooked, broken in half
1/4 cup fresh cilantro leaves
Heat oven to 375 degrees. Line large baking sheet with cooking parchment paper. Place crescent rounds on cookie sheet; press each crescent into 2½-inch round. Brush with egg; sprinkle with poppy seeds. Bake 8 to 13 minutes or until golden brown. Remove from baking sheet to cooling rack.
Meanwhile, in 10-inch frying pan, heat oil over medium heat. Add onions, salt and pepper; cook 3 to 5 minutes, stirring frequently, or until onions are tender. Add chicken broth and balsamic vinegar; cook 12 to 17 minutes or until sauce is reduced by half. Stir in red raspberry and apricot preserves; cook 2 to 3 minutes, stirring frequently, or until slightly thickened. Cool 5 minutes.
Cut each crescent round in half horizontally. Place bottoms of buns on serving platter; top each with 2 teaspoons of the onion mixture, chicken, bacon, cilantro and top of bun.
Servings • 8
Source: Cameron Bailey, Salt Lake City, 2012 Pillsbury Bake-off finalist
Falafel sandwiches with fire-roasted tomato aioli
1/2 cup mayonnaise
1/2 cup organic fire roasted crushed tomatoes (from 14 1/2-ounce can), drained (Muir Glen brand suggested)
3/4 teaspoon minced garlic
1 (16.3 ounce) can refrigerated buttermilk biscuits, (Pillsbury Grands! Homestyle recommended)
5 tablespoons light olive oil
1 (15-ounce) can chick peas (garbanzo beans), rinsed, drained
1/2 red onion, chopped
1/4 cup fresh Italian (flat-leaf) parsley, chopped
1 teaspoon chili powder
3/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground roasted coriander
4 tablespoons all-purpose flour
1 cup fresh baby spinach leaves
To prepare aioli, place mayonnaise, tomatoes and 1/2 teaspoon of the minced garlic in food processor or blender. Cover; process until smooth. Cover and refrigerate.
Heat oven to 350 degrees. Place biscuits on ungreased baking sheet. Brush tops of biscuits with 1 tablespoon of the olive oil.
Bake 11 to 15 minutes or until golden brown. Meanwhile, in food processor, place chick peas, onion, remaining 1/4 teaspoon minced garlic, parsley, chili powder, turmeric, cumin and coriander. Cover; process, using quick on-and-off motions, adding flour 1 tablespoon at a time until mixture is well blended.
With wet hands, form about 3 tablespoons chick pea mixture into 3-inch patty. Repeat to make 7 more patties. In 12-inch frying pan, heat remaining 4 tablespoons olive oil over medium-high heat.
Cook patties in oil 6 to 8 minutes, turning once, or until golden brown.
Split biscuits; spread a generous tablespoon aioli on bottom half of each biscuit. Top each with patty, spinach leaves and top of biscuit.
Servings • 8
Source: Elizabeth DeHart, West Jordan; 2012 Pillsbury Bake-off Finalist