Question #3 & Clue #3... Ready for Your Saucy MAMA Victory!

"Why am I doing this? Well a wise and gifted cook once said, 'an unopened bottle of Saucy Mama is just a delicious opportunity waiting to happen'." - Chef Nancy Manlove 

When Saucy Mama began their quest to find another talented team member for this year's Saucy Mama Team, the news came that they only had room for one more member and that this covet slot would be awarded to one of us from within a talented pool of 25 cooks, professional chefs and home cooks, bloggers and social media users!
The winner will go one to compete in the 2016 World Food Championships sponsored by Saucy Mama and travel to Ocean Beach, Alabama (in an expense paid trip) to help represent them while cooking their best!  I would be so HAPPY and honored to be selected based on my delicious creations made with their wonderful Saucy Mama products. 

And for you dear readers....

Provided you are the Giveaway Winner,  Saucy Mama will proudly send you three (3) of their products that you get to select (all but olives) as the lucky winner of this SAUCY MAMA  and Great Eats Start Here Blog contest.  You simply will answer 3 related Saucy Mama questions that I have posted on my blog and submit them to me via email or as a comment posted here for my review and  consideration.
A drawing will determine one (1) winner based on all qualified entries who answered correctly the three (3) Questions post on this blog . The decision of the winner is final once announced by Chef Nancy Manlove! 

I am betting my savvy, sassy, saucy and smart readers will know the correct answers to these questions and thus numerous names will be in a drawing to determine who gets the PRIZED SAUCY MAMA Giveaway.

The entry period begins Thursday May 26th at 5PM CT 

The entry period ends Monday May 30th at Midnight CT 

The winner will be officially announced and posted on Tuesday May 31st on this blog.
Good luck to everyone!

Now's the time to start drooling over which Saucy Mama products you will select. So, go check out all the fabo Saucy Mama products at http://barhyte.com

So for Question #3 & Clue #3... let's click on the Saucy Mama website and find your answer to: 
Question #3: What year did manufacturing begin for this speciality food product company located in Pendleton, Oregon?

Clue #3: They will celebrate their 40th anniversary soon! 

As one wise musician  always said, "Don't worry bout a thing, 'cause every little thing gonna be alright." - Bob Marley

And no doubt about it, Marley would have loved this creation and my final entry... 

Your taste buds will take you to the islands when you dig into this tasty and hearty meal featuring a delicious and spicy bites of Jamaican Jerk Rib eye Steak served with a delightful refreshing confetti of Poblano Ranch Rice that can be served either at room temperature or as a cold side. Fried Plantains serve as an added treat to complete the culinary journey to the Caribbean using their flavors that have married well with the outstanding flavors of these two wonderful Saucy Mama Dressings.  

Jamaican Jerk Steak with Poblano Ranch Confetti Rice & Fried Plantains

Jamaican Jerk Steak with Poblano Ranch Confetti Rice & Fried Plantains 

Makes 6 Servings

Prep time 30 Minutes | Cook time 45 Minutes

Ingredients

Jamaican Jerk Beef:
-1 ½ lbs. of boneless rib eye steak, trimmed but reserve any fat removed
-1 Tablespoon kosher salt, divided
-1 Tablespoon fresh ground black pepper, divided
-1 large white onion, peeled thinly ¼-inch slices
-1 large yellow bell pepper, stem and seeds removed, sliced in thin 1/4-inch slices
-1 large orange bell pepper, stem and seeds removed, sliced in thin 1/4-inch slices
-2 teaspoons minced garlic
-¼ cup a/p flour
-½ cup minced fresh tomato
-1 teaspoon fresh oregano leaves
-1 ½ cups beef broth
-1 cup sweet potato that has been peeled and diced in ½-inch pieces
-1 ½ teaspoons curry powder

-1 Tablespoon aji Amarillo paste
-12 ounces Saucy Mama Jamaican Jerk Wing Sauce
-¼ cup lime juice
-1 cup pineapple tidbits, divided and well drained
-1/3 cup rough chopped fresh cilantro

Poblano Ranch Confetti Rice:
-2 cups Balsamic Rice
-2 ½ cups water
-2 Tablespoons unsalted butter
-½ cup minced fresh cilantro
-1/3 cup finely diced red onion
-Zest of 1 medium sized lime
-¾ cup of Saucy Mama Poblano Ranch Dressing

Fried Plantains:
-2 green plantains, peeled and thinly sliced lengthwise
-1 quart vegetable oil

Garnishes:
-12 fresh lime wedges
-¼ bunch of fresh cilantro sprigs, long stem end discarded

Directions for Jamaican Jerk Beef: Heat 12-inch cast iron skillet over high heat until hot. Season each side of the rib eye steaks with salt and pepper and place in the hot skillet searing each side for 4 minutes or until a nice crust is formed.   Remove steaks to platter and keep warm.

Add the trimmed rib eye fat to the skillet and render out until you have about 2 tablespoon and grease. Discard any remaining non-rendered fat.   

Add in the white onion, bell pepper and sauté over medium heat for 5 minutes. 

Add in the garlic and continue to sauté until garlic is fragrant, about 1 minute.

Add in the a/p flour sprinkling over vegetable mixture stirring to lightly coat.

Add in tomato, oregano leaves, beef broth and sweet potato.   Stir mixture well and place lid on skillet and bring to a boil and then reduce heat to medium-high heat and simmer for 15 minutes or until sweet potato are fork tender.

Cut the seared rib eye meat into 1 ½-inch pieces and add into the simmering mixture along with aji Amarillo paste, Saucy Mama Jamaican Jerk Wing Sauce, lime juice and pineapple tidbits. Cover and simmer for 10 minutes more.

Directions for Poblano Ranch Confetti Rice:  While the beef mixture is simmering, cook the rice in a sauce pan by bringing rice, water and butter to a boil. Cover with a lid and simmer for 15 minutes.  Remove from heat and allow rice to steam with lid on the pan for 10 minutes more.

Remove cooked rice to a bowl to cool.  When cool, add in the ½ cup minced cilantro, red onion, remaining ½ cup pineapple tidbits, lime zest and the Saucy Mama Poblano Ranch Dressing.  Stir mixture well and set aside.

Directions for Fried Plantains:  In a deep sauce pan or deep fryer, heat oil to 375 degrees and fry the plantain slices in batches until crispy and golden in color.  Remove them to a paper towel lined plate.  This is optional, but you can make the plantain cups which is easy and a nice touch to serve the Poblano Ranch Confetti Rice in using a bird nest frying basket by cutting 4 plantain slices in half and placing them overlapping inside the bird nest and cover center with a few shorten lengths. Make one basket per serving and fry the remaining slices to serve as a side. These can be fried ahead and keep in a container lined in paper towels and covered with a tight-fitting lid.

Serve a portion of each item on 6 plates along with some of fresh cilantro sprigs and lime wedges.

So please enjoy the Memorial weekend and Holiday, be safe, but have some fun! Maybe you'll try one of my three SAUCY MAMA Recipes!  Which one is your favorite?  Will it be Bacon, Seafood, or Steak?

I'm off to have some island fun and await your post of your final answer to the 3 questions to find a lucky SAUCY MAMA Giveaway winner!

Remember to always "KISS the Cook" 

For Now... Bon VIVANT!

Chef Nancy Manlove

WINNER OF CUTTHROAT KITCHEN
TV Celebrity Chef, i45NOW Cooking Show Host (coming soon), Personal Chef, Cooking Lessons, Party Planning, Menu & Recipe Creator, Food Photography, Kitchen Set-ups, Blogger Light

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Email: ChefManlove@Chefsroll.com

Especially proud to support the Military Veterans Support Foundation in a recent fundraiser held in Houston, TXI am thankful for their service!  Life is Good... Be Happy!