National Honey Board awards $3,000 scholarship to cook-off winner.
LOS ANGELES, -- Among tears of joy and a cheering crowd, a panel of Los Angeles-area food experts, chefs and restaurateurs named Monica Miranda of Los Angeles the winner of the National Honey Board's (NHB) inaugural "Sweet & Savory" Scholarship Contest. Miranda's “Bacon-wrapped water chestnuts with honey”, a honey-inspired family appetizer, garnered the highest marks possible from the judges in the competition, earning her the $3,000 scholarship for her 1st Place finish. Following is the winning recipe:
Bacon-wrapped water chestnuts with honey
Makes 20 servings
1/2 cup Orange Blossom honey
20 water chestnuts
10 slices bacon, cut in 2-3 inch strips
1 tsp salt
1 tsp garlic powder
2 tbsp coarse black pepper
1 tsp cayenne pepper
1 tsp lemon pepper
2 tbsp brown sugar
Preheat oven at 425 degrees F. In a bowl, combine all dry spices. Toss chestnuts in spice mix. Wrap chestnut with a strip of bacon and secure with toothpick. Place on baking sheet and bake, until bacon is crisp. Remove from oven and toss chestnuts in honey while still hot. Serve warm.
A total of three finalists were chosen to participate in the cook-off finale, guaranteeing each of them one of three scholarships from the NHB including one 1st Place $3,000 scholarship, one 2nd Place $2,000 scholarship and one 3rd Place $1,000 scholarship .
The 2nd and 3rd Place winners of the "Sweet & Savory" Scholarship Contest are:
• 2nd Place Winner:
“Modern chiles with shrimp and honey” (Los Angeles Trade-Technical College)
• 3rd Place Winner:
“Spicy harissa honey pork chops with cucumber-mint relish” (Le Cordon Bleu, Pasadena). (SOURCE: National Honey Board)
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