Mar 8, 2012 at 4:29 pm
WASHINGTON, D.C. - U.S. Sen. Al Franken (D-Minn.) hosted U.S Sen. Amy Klobuchar (D-Minn.) and U.S. Reps. Michele Bachmann, Keith Ellison, Tim Walz, Chip Cravaack, Collin Peterson, and Erik Paulsen of Minnesota's Congressional delegation for a friendly, bipartisan, and bicameral "Hot Dish Off."
Sen. Franken and Rep. Cravaack tied for first place with their "Mom's Mahnomin Madness Hotdish" and "Minnesota Wild Strata Hotdish." Photos from the event can be found here.
Last year, Sen. Franken proposed the first Hotdish competition to all of his colleagues as a way to bring the delegation together at the start of the new session to celebrate Minnesota before tackling the issues facing the state.
Sen. Klobuchar won with her Taconite Tater Tot Hot Dish. Rep. Walz's Chicken Mushroom Wild Rice Hot Dish was the runner up. You can view photos of last year's event here and the recipes from last year here.
This year's Hotdish-Off competition was a tie between Sen. Franken and Rep. Cravaack!
Sen. Franken's Mom's Mahnomin Madness Hotdish
1 lb. Wild rice (Mahnomen)
one stick butter
ten cloves of garlic
3 medium sized yellow onions
4 stalks of celery
2 lbs. White button mushrooms
2 cans (8 oz. each) of water chestnuts, drained, then sliced into 1/4" rounds
1 can cream of mushroom soup (diluted with 1/2 cup fo water)
salt to taste
Roast turkey - pulled from the bone
Turkey gravy (aujus)
1 cup grated parmesan
In a colander, rinse the wild rice.
Put the rice in a pot, and cover with 3 inches of water. Boil in a pot, uncovered, for about 20 to 25 minutes. If you're using Mahnomen wild rice, it will cook more quickly than the paddy variety.
While the rice is boiling, slice (do not mince) the mushrooms, onions, garlic, and celery.
Melt the butter in a skillet, and sauté the onions, garlic, and celery until they begin to bleed a little liquid into the butter. Then add the mushrooms. The celery and onions should not be totally soft.
Once the rice has cooked, drain it and add to the sautéed vegetables.
Add pulled turkey and gravy, water chestnuts.
Place mixture in casserole dish, sprinkle with grated Parmesan cheese, and place in pre-heated 350 degree oven for 20 minutes or until top is browned and hot dish is heated through.
Rep. Cravaack's Minnesota Wild Strata
Loaf of French bread, sliced and cubed
12 eggs, beaten
4 cups milk, divided
3 tsp. dry mustard
15 oz. extra sharp cheddar cheese, shredded
2 lbs. ground pork sausage, browned and drained
1 C. cooked Minnesota wild rice
1 (10.75 oz) can Cream of Mushroom soup
Place French bread in a well greased 9 x 13 inch baking pan. Mix eggs, three cups milk and dry mustard together. Carefully pour over bread. Sprinkle cheese, sausage and wild rice over bread.
Temp: 65°F (18°C)
Wind: 5 E