Denfeld Alum Wins National Cooking Competition
Cooking Connection: Asian-Inspired Steamed Buns
Duluth Native and Denfeld High School graduate, Matthew Johnson, 21, recently won a national cooking competition with his cooking partner, Kurt Flaherty.
Johnson and Flaherty won both attend the Culinary Institute of America in New York.
They won the Boar’s Head’s Bold Culinary Challenge.
The challenge was to come up with a creative dish using Boar’s Head’s new Bold Ichiban Teriayki-Style Chicken Breast as the primary ingredient.
Johnson and Flaherty were awarded a $10,000 scholarship prize.
Asian-Inspired Steamed Buns
3 slices Boar’s Head Bold® Ichiban Teriyaki™ Style Chicken Breast, sliced ¼ – ½” thick
8 small slices (1 per bun) Pineapple, seared
3 each Shallots, sliced
¼ cup All-purpose flour
Oil for frying as needed
8 Steamed buns (can be purchased at any major supermarket or sourced in an Asian supermarket)
8 tsp. (1 tsp. each) Teriyaki hoisin sauce
4 tsp. (½ tsp. each) Sriracha
1 tbsp. Pickled vegetables
2 each Scallions, thinly sliced
2 tbsp. Toasted sesame seeds
Steam the Boar’s Head Bold® Ichiban Teriyaki™ Style Chicken Breast and buns to reheat them. Sear the pineapple in a dry skillet until slightly caramelized. Toss sliced shallots in all-purpose flour and fry in oil until crispy. Remove and reserve. With a knife, partially open one steam bun and brown it slightly in a skillet with oil. Remove the bun and spread on 1 tsp of the teriyaki hoisin sauce and ½ tsp of Sriracha. Delicately lay the pineapple and chicken slices in the bun. Fill the rest of the bun with the pickled vegetables and garnish with shallots, scallions and toasted sesame seeds.