Rooster keeps bringing home tilapia four filets at a time, and he won’t let me freeze them. Claims that fish is no good frozen, even though I tell him over and over that we live in the Midwest and all fish is frozen. So I’ve been going crazy making tilapia salads, tilapia tacos and thanks to the lesson I learned from Amy Sutherland’s book (Cook Off America), Po’Boys. Ms. Sutherland covered a lot of types of contesters in her book, and one version that stuck out for me was the contester who takes a winning concept and just keeps running with it. I’m riffing off Po’Boys. They take well to Tilapia. Firm, dry and totally non-fishy, just coat the filets with cornmeal and plunk ‘em in a roll with something creamy and something green. Bam. Hello Lake Michigan Bayou!Mezzetta Make That Sandwich™ Contest
The Rules: Recipes must use at least two (or more) of the following products: Mezzetta® Brand (specialty peppers, olives and gourmet foods), Mezzetta Deli-Sliced® (sandwich-ready gourmet condiments), Napa Valley Bistro® (specialty pasta sauces and olives) or Kona Coast® (teriyaki and BBQ sauces). Sandwiches must be served on bread products such as rolls, buns, wraps, biscuits, sliced bread, focaccia, etc. Recipes must make four sandwiches
Judging Criteria: Creative Use of Ingredients, Taste, Ease of Preparation, Visual Appeal
The Prize: $25,000 plus trip to Napa Valley. Three finalists will receive a cash prize of $1,000.
The Entry: Tilapia Po'Boy with Muffalletta type garnishes.
