“We all really enjoy cooking,” says Arlis Gehrke-Minetti, a team member of Independent Ladies for BI. “Winning a cooking contest was on my bucket list. I strongly feel cooking is an expression of sharing love.”

Gehrke-Minetti says the team will donate their winnings to the Becoming Independent Art Program, which provides artists with disabilities with inspiration, instruction, encouragement, and opportunity for exhibitions and sales.

Originally, the Harris Ranch Cooking for a Cause competition did not include a 2nd and 3rd place prize, only the Grand Prize of $2,000. However, Brad Caudill, Vice President of Marketing for Harris Ranch Beef was so moved by the effort put out by the teams for their charities, he wanted to offer more.

“We had some really good food out there,” says Caudill. “The money is going to such great causes, we just wanted to reward the efforts of as many teams as we could.”

Asian Kabob with Thai Peanut Slaw
From Independent Ladies for Becoming Independent
Serves 6

For the rub
1 tbsp brown sugar
1 tbsp Chinese 5 spice powder
1 tsp ground ginger
1 tsp salt
1/8 tsp red pepper (increase pepper if you like it spicy)
Three 1 1/2-inch-thick boneless rib eye steaks, excess fat trimmed

Cut meat in 3/4″ pieces. Mix all ingredients together and toss with cubed meat. skewer with onion, red pepper and a pieces of fresh pineapple (note do not place pineapple on the skewers until just before grilling, as it will break down the meat).

Teriyaki Hoisin Glaze
1/2 cup ketchup
1/2 cup light soy sauce
1 tsp ground ginger
1/2 tsp garlic powder
1/2 cup sugar
1/4 cup hoisin sauce

Mix all ingredients together and heat just to boiling to combine flavored and let cool. Brush on meat just before grilling.

Thai Peanut Slaw
4 cups Cole slaw mix
1 tbsp chopped basil
1 tbsp chopped cilantro
1 package dry ramen noodles crushed (save seasoning packet for another use)
1/2 cup sliced almonds
1/4 cup butter

Dressing
2 tbsp peanut butter
2 tbsp soy sauce
2 tbsp lime juice
2 tbsp honey

Melt butter, add crushed noodles and almonds and toast. Cool. Beat peanut butter, soy sauce, lime juice, and honey until smooth. Toss coleslaw mix, basil, and cilantro with toasted noodles and almonds. Add dressing and toss again.

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