VOTING HAS CLOSED, BUT YOU CAN STILL BROWSE THE RECIPES!

For the Dressing

1. Mix together all dressing ingredients. Set aside.

For the Salad

1. Combine corn and onion in a large bowl.
2. Pour dressing on top. Mix until evenly distributed.
3. Top with cotija cheese and Tajín.

For the Chicken Bone Broth

1. Preheat convection oven to 400 degrees F on high fan.
2. Fill your stock pot up with cold water.
3. Coat the mirepoix (onion, carrots, and celery) with olive oil. Season with salt and pepper and place in a roasting pan. Roast at 400 degrees until caramelized (about 30 minutes). Ensure you stir them halfway through so their surfaces are exposed to the pan.
4. Once caramelized, add to the stock pot.
5. Add a sachet to the stock pot if using.
6. Bring the water in the stock pot to a boil and then reduce the heat to a low simmer.
7. Allow the stock to slowly simmer for 6 hours, skimming away any of the residual impurities that come to the surface with a fine mesh skimmer. Compost the impurities or discard.
8. After 6 hours, strain the stock through a fine mesh strainer into a storage container. Discard the mire poix. If desired, save the chicken bones to make a remouillage (a second wetting of the bones).
9. Allow the stock to cool down under refrigeration, optimally with a frozen ice wand in the storage container.
10. When the stock has fully cooled under refrigeration and has congealed, remove the fat cap at the top of the stock’s surface. This will make your broth more pure when it’s reheated. Save the chicken fat for additional recipes.

For the Chicken Salt

1. Carefully remove the skins off the rotisserie chicken and place each piece flat on a piece of parchment with the surface of the skin facing down.
2. Using a paring knife, scrape away any residual fat that is attached to the skin and discard.
3. In a small sauce pot, add the chicken stock and the chicken skins. Gently simmer the skins until the liquid has reduced by half.
4. Strain the skins through a mesh strainer, reserving the skins and the fortified stock separately.
5. Place the skins on a sheet tray lined with parchment paper or on a silicone mat and place in an oven set to 155 degrees F. Bake until the skins are completely crisp and caramelized.
6. Remove from the oven and place on a half sheet tray lined with paper towel to catch any residual moisture.
7. Once cool, dry and crisp to the touch, add to a food processor and pulse the skins with the salt until they become very fine granules.
8. Add to a mixing bowl with the mushroom powder, onion and garlic powders.
9. Pan toast the peppercorns (black, green, pink, white). Once cool add to the mixing bowl and whisk until all the ingredients are completely incorporated.
10. Store in an airtight container in your pantry and away from direct sunlight.

For the Jasmine Rice

1. Boil the water, oil, salt and pepper together.
2. Stir in the rice. Reduce the heat to low and cover the pot, allowing the rice to simmer for 10 minutes.
3. Fork the rice to fluff, remove from the pot and reserve for additional recipe needs

For the Six Minute Egg

1. Heat the water in a medium sized pot and bring to a boil.
2. Create an ice water bath in a large bowl and reserve.
3. Lower the eggs in the boiling water carefully with a large slotted serving spoon.
4. Boil the eggs for 6 minutes exactly and time it with the stopwatch on your phone!
5. Remove the eggs with the slotted spoon and add them directly to the ice water bath to shock and stop them from cooking.
6. Tap the eggs with the back of a spoon on all sides of the eggs to gently crack the shell.
7. Peel the eggs, starting with the lobe end that has the larger air pocket. This will make it easier to peel.
8. Reserve the eggs for additional recipe needs.

For the Rotisserie Chicken Congee

1. Heat a large pot on the stove with the oil.
2. Sweat the garlic and ginger quickly.
3. Stir in the water and the cooked rice.
4. Boil the rice until it breaks down into a porridge consistency, stirring frequently (30 minutes) .
5. Season with the vinegar, sugar and chicken salt. Stir in.
6. Reserve for service.

For the Creole Seasoning

1. Mix all the spices together.

For the Black Roux

1. Melt butter in a small sauté pan on medium heat.
2. Slowly add in flour.
3. Stir frequently for about 10 minutes or until the roux is a deep brown color. If you do not continue to stir, the mixture will burn.

For the Shrimp Creole

1. Add a little bit of your favorite cooking oil, celery, onions, green peppers, and tomatoes into a stock pot over medium heat.
2. Sweat for 5-8 minutes or until onions become translucent.
3. Deglaze the pan with tomato sauce.
4. Cook for 1 minute and then add your favorite stock.
5. Bring to a simmer and add the creole seasoning and bay leaves.
6. Now you can add your black roux (see above). If the sauce is thicker than desired, add more stock to thin out.
7. Add shrimp and simmer until fully cooked (3-5 minutes).
8. Serve over your favorite rice. Traditionally, it is served over white rice. Garnish with green onions.

1. Split the telera in half lengthwise.
2. Smear the chipotle sauce and sour cream on the top half of the bun.
3. Layer the ham, carnitas, onions, and avocado on the bottom half of the bun.
4. Sprinkle the cheese over the top of the layers of ingredients.
5. Place the top of the telera on the sandwich and enjoy!

1. Preheat oven to 400 degrees.
2. In medium sauté pan, warm the oil over medium high heat. Add the onions, garlic, and bacon. Cook and stir this for 6 minutes until the bacon renders its fat and the vegetables are translucent. Let this cool for 5 minutes.
3. While the bacon mix is cooling, mix the rest of the ingredients in a large mixing bowl.
4. Let the mix rest for 2 hours, then scoop it into 2 oz portion balls.
5. Cook in the oven at 400° in a 9×13″ (or casserole dish) pan for 20 minutes.
6. Warm in your favorite tomato sauce and serve. Chef Perkey highly suggests San Marzano tomato sauce. Top with grated Parmigiano-Reggiano cheese.

For the Shrimp Gravy

1. In heavy skillet, melt one stick of butter over medium high heat. Add fresh garlic and 1/4 lb shrimp with heads/tails ON. Stir constantly for 3 minutes.
2. Remove shrimp from pan. Quickly add Trinity (onions and both peppers). Cook while stirring for another 3 minutes. You only want to unlock flavors—not sweat the veggies too much.
3. Remove pan from heat and place all drippings aside.
4. Peel shrimp. Discard heads/tails shells
5. Place the SAME seasoned skillet back onto stove. Melt 2 Tbps of REAL butter in skillet. Add flour and whisk. Almost immediately, add Half & Half.
6. Whisk until smooth.
7. Add black pepper, Lawry’s Seasoned Salt, garlic powder, chicken bouillon, and hot sauce (or Tabasco).
8. Continue to whisk for 3 more minutes.
9. Add Trinity/butter mixture and sliced beef sausage. Let cook and stir for 5 minutes.
10. Add all shrimp. Cook until shrimp are pink but not tough.
11. Place Shrimp Gravy on top of old fashioned Grits. Sprinkle scallions on top and enjoy, honey! You’re welcome. 

For the Shrimp and Grits

1. Add salt to water. Bring to a rolling boil over medium high heat.
2. Whisk in old fashioned white grits.
3. Let boil for 3 minutes while keeping an eye on them. No one likes clumpy or burnt grits, boo!
4. Add milk and REAL butter. Whisk.
5. Lower heat. Let cook 15-20 min, whisking when needed.
6. Remove and immediately divide between four bowls to be topped with our Shrimp Gravy.