Local Chef Goes For The Gold In Vidalia Onion Competition - FOX 35 News Orlando

Local Chef Goes For The Gold In Vidalia Onion Competition

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ATLANTA, Ga. -

This weekend's 37th Annual Vidalia Onion Festival celebrates Georgia's Official State Vegetable (yes...we have one!). And 12 chefs will come armed with only their recipes and their skills to compete in the 3rd Annual Golden Onion Competition.

Atlanta's own Costanzo Astarita (of Baraonda) is one of the dozen professionals taking part in the cooking competition on April 27th. The contest showcases the Vidalia onion as a starting point for the chefs to impress a panel of judges. Each chef gets an hour to cook at the Vidalia Community Center -- and recipe booklets featuring the recipes will be on sale at the festival for ten dollars.

Good Day Atlanta's Paul Milliken decided to give Chef Costanzo a test-run, and stopped by Baraonda for a preview of his disk. Click the videos above to check it out!


CHICKPEA VIDALIA PANCAKE

  • 2 1/3 cup of chickpea flour
  • 3 cups of water
  • 2 medium Vidalia onions and greens finely chopped
  • 3 tablespoons chopped parsley
  • Salt & pepper to taste

In a saucepan whisk chickpea flour and water until smooth, add onion, parsley and season. Cook mixture over medium heat stirring constantly with a wooden spoon, until mixture becomes a thick paste. Reduce heat to low and continue to stir until mixture pulls away from the side of the pan. When ready quickly pour mixture in a well oiled baking sheet pan and spread mixture to about ¼ inch thickness and let it cool for about half hour.

VIDALIA ONION FENNEL SLAW

  • ½ head of red cabbage shredded
  • 1 head of fennel shredded
  • 1 carrot shredded
  • 1 Vidalia onion minced
  • 2/3 cup olive oil
  • 1 tbsp fresh lime juice
  • 1/3 cup apple cider vinegar
  • 1 tsp maple syrup
  • Salt and pepper to taste

Stir together cabbage, carrot, fennel , onion and peppers in a bowl, whisk oil, vinegar, lime juice, maple syrup pour over vegetables and stir until they are well coated and season to taste.

REMOULADE SAUCE

  • ¼ cup fresh lemon juice
  • ¾ cup grape seed oil
  • ½ cup chopped Vidalia onion
  • ½ cup chopped green stalks of a Vidalia onion
  • 2 tbsp of chopped garlic
  • 2 tbsp ground horseradish
  • 3 tbsp Creole grain mustard
  • 3 tbsp prepared yellow mustard
  • 2 whole Calabrian peppers sliced
  • 3 tbsp ketchup
  • 3 tbsp chopped parsley
  • 3 tbsp chopped cilantro
  • ¼ tsp cayenne pepper
  • 1/8 tsp ground black pepper
  • 1 tsp salt

Combine all ingredients in a bowl or processor for about 30 seconds and store in refrigerator.

ONION AND GINGER OIL

  • 14 oz fresh minced and peeled ginger
  • 3 small whole Vidalia onion greens included finely chopped
  • 2 tbsp chopped shallots
  • ¾ cup peanut oil

Heat oil in a pan over medium heat until shimmering but not smoking carefully add ginger and onions

Stir and remove from heat and place in a small bowl.

GEORGIA SHRIMP

  • 40 Georgia white shrimp peeled and deveined
  • 4 cups of water
  • ½ cup white vermouth
  • ½ cup white wine
  • 2 bay leaf
  • Rind of ½ lemon
  • 5 sprigs parsley
  • 1 Vidalia onion chopped
  • 3 garlic cloves smashed
  • 1 tbsp black peppercorn
  • Salt to taste

Bring all above ingredient (except Shrimp ) to a boil, add the shrimp and cook until translucent and pink

Do not overcook shrimp.

TO ASSEMBLE DISH

  • cut rounds out of chickpea pancake and lightly fry in oil until golden, drain on a paper towel
  • Dress cooked shrimp with remoulade sauce.
  • Place chickpea round on plates and top with 5 shrimp per portion
  • Top shrimp with Vidalia fennel slaw
  • Dress around the pancake with onion ginger oil
  • If you have a deep fryer at home I would fry up some tobacco onion rings to top it all
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