{"id":12959,"date":"2013-07-01T09:39:46","date_gmt":"2013-07-01T16:39:46","guid":{"rendered":"https:\/\/shescookin.com\/?p=12959"},"modified":"2013-07-02T17:56:08","modified_gmt":"2013-07-03T00:56:08","slug":"grill-a-winner-for-the-4th-harissa-veal-meatball-fruit-kabobs","status":"publish","type":"post","link":"https:\/\/shescookin.com\/grill-a-winner-for-the-4th-harissa-veal-meatball-fruit-kabobs\/","title":{"rendered":"Grill a Winner for the 4th: Harissa Veal Meatball Fruit Kabobs"},"content":{"rendered":"

\"Dole<\/a><\/p>\n

What’s grilling at your 4th of July party this year? I suggest you pass on the burgers and hot dogs and show your adventurous side with these deliciously exotic Harissa Veal Meatball Fruit Kabobs – the winner in this weekend’s Dole Foods 5th Annual California Cookoff<\/a> in Los Angeles. Translation: a winner for Dole is also a winner for YOU!<\/p>\n

\"Dole<\/a><\/p>\n

Dole California Cookoff 2013 Winner:<\/p>\n

Harissa Veal Meatball Fruit Kabobs with Greek Yogurt Mint Sauce and Goat Cheese by Alice Phillips<\/p>\n

The Dole Cookoff was held Saturday in Santa Monica and let me tell you, these cooking competitions are serious business – three lovely finalists representing the East, South and West were vying for a grand prize of $25,000!!! It was an exciting, high energy day with celebrity Chef Ben Ford heading the judging panel and drawing the crowds in with cooking demonstrations leading up to the final showdown between the three finalists who, with the help of their accomplished blogger sous chefs and using a Weber Grill <\/a>for cooking, had one hour to prepare and artfully plate the recipes that won them a trip to Los Angeles and closer to winning a whopping $25,000.<\/p>\n

\"Dole<\/a><\/p>\n

Dol-ightful Tropical Berry Coconut Sticky Rice with Mango Passion Fruit Coulis by Carmell Childs<\/p>\n

I, along with Sara aka\u00a0Average Betty<\/a> and Susan of\u00a0Doughmesstic<\/a>,\u00a0was one of those accomplished sous chefs \ud83d\ude42 I embraced my job of a sous chef \u00a0as an honor and, like in the feudal days, acted as my finalist’s “champion”. My girl Carmell Childs is a wisp of a gal with a sunny smile, eyes of blue that you could drown in, and the cutest little baby bump. (Baby bumps were well represented at the competition; Liz Della Croce sported hers on the judges panel and Sara for the sous chefs.)<\/p>\n

As a sous chef I assisted her in anyway I could: bring her cold water, hustle up Dole samples to keep her energy up and feed the baby, chop, dice, measure, puree, answer the same burning questions from onlookers, provide moral support, calm jumpy nerves, and dole (no pun intended) out words of encouragement.<\/p>\n

\"Dole<\/a><\/p>\n

\u00a0Sous Chef Priscilla and Sara with Chef Ben Ford<\/p>\n

All the finalists hailed from small towns – Carmell from Ferron, Utah, Lorie from Buckatunna, MS and Alice (Ally) from Murrells Inlet, South Caroline – and they were no strangers to competition cooking. All I can say, is those girls from small towns can sure cook! My theory is it’s because they have to – unlike us in the big city, there isn’t a restaurant, take out, or fast food outlet on every corner. Entering the world of competition cooking it was surprising to learn that last year’s winner, Jeanette Nelson from West Virginia, and two of the finalists knew each other from other competitions and there’s literally a competition community much like the food blogging community – only a little friendlier from what I saw. Husband Joe has been by Carmell’s side as her champion, photographer and sometimes sous chef at competitions such as the WFC (World Food Championships) in Las Vegas where she won in the recipe division in 2012. I’ll be sharing Carmell’s recipe and her WFC winner with you all soon – so stay tuned!<\/p>\n

\"Dole<\/a><\/p>\n

Finalists: Ally, Carmell and Lori toasting before Chef Ben Ford announces the winner.<\/p>\n

\"Dole<\/a><\/p>\n

\u00a0Grilled Pineapple Candied Shrimp Cocktail with Pineapple Jalapeno Dipping Sauce by Lori Roach<\/p>\n

I do not envy the judges having to decide between these three amazing recipes. I think all three of them would give your 4th of July barbecue an exotic and tropical twist! Lori’s Grilled Pineapple Candied Shrimp to spark the festivities, Ally’s Harissa Veal Fruit Kabobs as the main attraction, and Carmell’s beautiful Tropical Berry Coconut Sticky Rice for the grand finale! Let’s get this party started \ud83d\ude42<\/p>\n

\"DOLE<\/a><\/p>\n

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