|
| [Image: Seafood Cookery Winners] |
| [Image: Clover Buds at Seafood Cookery] |
Download Full Version of Cajun Chronicles
Seafood Cookery Results
4-H Officer Training
Beef and Poultry Cookery
4-H Broiler Project
Pet Photo and Story Contest
4-H Regional Rabbit Show
Become a 4-H Junior Leader
Upcoming Events
Thanks to all 4-H members for the huge Ssccess of the Seafood Cookery Contest. It was held Saturday, September 26, 2009, at SLECA. There were 169 dishes registered within six seafood categories. 4-H'ers received ribbons for participating in the cookery contest. A Grand Champion winner was chosen in each category.
This year, Terrebonne 4-H has introduced a new program called Clover Buds. This club reaches K-3 grade students and introduces them to some 4-H activities while allowing them to participate in activities on a noncompetitive bases. Great Job to all Clover Buds!
Congratulations to all participants!
Top
A training workshop for all 4-H Club officers will be conducted on Tuesday, October 20, 2008, at Southdown Elementary School in Houma. Officer responsibility workshops and mock 4-H Club meetings will be conducted. Registration of officers will begin at 4:30 p.m.
Training workshops will begin at 5 p.m. and end at 6:30 p.m.
Officer manuals will be distributed to each school’s set of officers: president, vice president, secretary, treasurer and reporter.
All 4-H Club officers are encouraged to attend!
Top
The morning of activities will include the Beef (Ground) and Poultry Cookery Contest, Chicken Queing, Contest and Award Ceremony. All guidelines for the contests are included in this newsletter.
Please mark your calendars and plan to join in the fun and excitement on this day! Continue reading for the rules that will help you prepare for contest competition.
Transport serving samples in an ice chest and on ice to keep them cold. Samples of the dish will be reheated for judging, if needed. Dishes not entered cold/chilled will be given a participation ribbon and will not be tasted by judges. Food safety is important. The risk of food poisoning is greatly increased when foods are left out at room temperature for longer than two hours. Please prepare dish the night before the contest!!
To properly enter your dish, place no more than four servings of your prepared recipe in one SMALL covered container. Containers must be picked up after awards have been given. Place name under the dish/container. Bring one copy of the recipe. Please write your name and school name on the back of the recipe. The recipe should include a complete list of ingredients in the order in which they are used in the recipe.
Provide clear instructions for every step of combining and cooking the ingredients, which includes cooking procedures, the size of the pot or pan, temperature and cooking time and number of servings.
The prepared food samples will be judged on taste, appearance, originality and food safety.
Ground Beef Cookery
- At least 1 pound of ground beef must be used in the preparation of the recipe. All ground beef should be cooked until gray in color, not pink, and juices run clear.
- Three Divisions:
- Low Calorie Main Dish – A dish that provides less than 300 calories per serving. Calories per serving should be stated on the recipe.
- Quick and Easy Main Dish – A dish that is prepared and served in less than one hour.
- One Dish Meal– A dish that provides ingredients from at least three of the five main food groups.
Poultry Cookery
CHICKEN-QUEING CONTEST
Chicken-Queing consists of club members barbecuing halves of chickens in competition. Be sure to practice before the contest!!!Participants must bring all equipment and supplies they use...open barbecue grill, tongs, charcoal, lighter fluid, 2 chicken halves, sauce and any other items needed. If you plan to take part in the contest, please be there about 9:00 a.m. to set up your equipment. Remember, we will begin promptly at 10 a.m. NO ENTRIES WILL BE ACCEPTED AFTER 9:30 A.M.
EQUIPMENT - For the chicken-queing contest, choose a single, well constructed commercial-type grill. You must use an open grill. Other equipment is not considered as an item in the judging. You should have the following materials:
- Chicken-queing grill (open)
- Tongs or gloves for turning chicken
- Brush, mop or other equipment for basting chicken.
- Utensil for holding halves for judges (plates, cookie sheet, etc).
- Two chicken halves
- Folding chair (if you wish to sit during the contest).
- Basting sauce (Two copies of recipe)
- Folding table or tray to place utensils on, etc.
FUEL & FIRE - Charcoal briquets are usually preferred for chicken-queing. They are available locally in 10-20 pound bags. It usually requires 1/4 to 1/2 pound of charcoal per half of chicken. The briquets are placed in a small pile and sprinkled with kerosene; varsol or commercial lighter fluid. (NEVER use gasoline). Light the fire and allow to burn until flames go out. Spread the briquets evenly in the pit. When this is done, the flame usually rekindles. As soon as this flame goes out, the fire is ready for cooking. It usually requires 20-30 minutes to properly prepare the fuel for cooking.
COOKING, BASTING, TURNING - Place the half fryer on the grill, skin up, and leave just long enough to sear the chicken. Turn the skin side down and sear. The next time you turn the half chicken, baste it liberally with sauce. Each time you turn the chicken, you baste it. Turning frequently is determined by the heat of the fire. The hotter the fire, the more you turn the chicken to prevent blisters, burning or split skin.
TESTING FOR DONENESS - Each half should be tested for doneness. It is impossible to cook the chicken a given length of time and declare by the way it looks that it is done. To check for doneness, grasp the end of the drumstick bone with one hand and the drumstick thigh joint with the other hand and twist. If the drumstick bone twists out of the thigh joint easily, the chicken is ready to eat. If it doesn't, continue the cooking process until it disjoints.
SAUCE - Develop your own sauce recipe or use a commercial prepared sauce. Be sure to bring two copies of your recipe with you to the contest. (One for you; one for the judge.)
Top
Interested in raising chickens for 4-H? Join the 4-H Broiler Project! Broiler project order forms will be distributed at October club meetings. Deadline to order the baby chicks is Friday, October 30, 2009.
Top
Capture and submit a photo of an animal/pet and create a story. As a photographer, you are a storyteller. You are able to create a mood based on how and where you take a picture. Taking pictures of pets is a great time to practice creating mood and story, by telling the story from your pet’s point of view.
Submit your story and photo with your name, age, grade and school written on the back. Photos must be 4 inches by 6 inches. Deadline for photo and story submission is Friday, October 30, 2009.
Top
The Regional Rabbit Show will be held on Monday, November 23, 2009, at the Lafourche Parish Ag Facility in Raceland. Entry forms can be picked up at the 4-H office on 511 Roussell Street, Houma. Entry forms must be submitted the day of the show – no advance registration.
Top
It’s not too Late: WE WANT YOU…to become a 4-H Junior Leader
Attention seventh- through 12th-graders: Become a member of the Terrebonne Parish 4-H Junior Leader Club. This club participates in many fun community service activities, fundraisers and trips.
Come find out more about our EXTREME club:
When: Monday, October 19, 2009
6 p.m.-7:30 p.m.
Where: Terrebonne Parish 4-H Office, 511 Roussell Street
Hope to see you there!
**Fall Vegetable Field Day will be held November 14, 2009 at the USDA Research Station on Hwy 311. Time is TBA. Further details will follow.
Top
For a complete list of all parish events, visit our online calendar.
OCTOBER
4-H Club Meetings
October 2
4-H Display deadline
October 4-10
National 4-H Week
October 7
Clover Hunt (4:30-5:30)
October 8
PAPA John’s Louisiana 4-H Pizza Day
October 15
Enrollment Cards Due
October 17
Beef /Poultry Cookery
October 19
Junior Leader Meeting
October 20
Officer Training
October 27
Fashion Club Workshop
October 30
Broiler Orders Due
Pet Photos Due
November 2
Terrebonne Parish Livestock Validation
November 11-13
Challenge Camp
November 23-25
Fashion Workshop
November 23
Regional Rabbit Show
Top