This week's winner Jasen Johns and Chef Randy Harris share their winning recipes.


1 1/2 tablespoons (1 1/2 palmfuls) sweet paprika
1 1/2 tablespoons (1 1/2 palmfuls) ground cumin
1 teaspoon (1/3 palmful) dried oregano
1 teaspoon (1/3 palmful) ground coriander
1/2 to 1 teaspoon crushed red pepper flakes (medium to hot in spice level)
1 1/2 teaspoons (1/2 palmful), coarse kosher salt
4 boneless, skinless chicken breasts (split, 8 pieces) 1 1/2 to 2 pounds
Extra-virgin olive oil, for drizzling
Warm pita or flat bread, for passing
Orange and Yellow Tomato Relish:
3 vine ripe or small round red tomatoes
2 orange or yellow tomatoes
1 small sweet onion, thinly sliced
1/2 cup (2 handfuls) flat-leaf parsley leaves, chopped

3 tablespoons (a couple of glugs) extra-virgin olive oil
1 ripe lemon, juiced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
Kosher salt

To prepare the chicken:
1) For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl
2) Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.
3) Grill chicken 6 or 7 minutes on each side or until juices run clear.
To prepare the relish and dressing:
1) Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl.
2) Combine oil, lemon juice, and spices in a small plastic container with a lid.
3) Shake dressing to combine and pour over salad.
4)Season salad with kosher salt and toss well.
Serve chicken with tomato relish. Pile the relish and the chicken in a warm pita. Mmmm.

Flavored Butter Recipes from Chef Randy Harris

Sweetwater Growers Basil, Orange
and Peach Butter
8 oz. Butter
1/2 Orange; Zest and Juice
1 Lemon; Zest and Juice
1/2 Ripe Peach, peeled and puréed
1/4 cup Fresh Basil, chopped
Salt & Pepper to taste

Rocky Point North Carolina Blackberry
and Ginger Butter
8 oz. Butter
1 Lemon; Zest and Juice
1/4 cup Honey
1/2 pint Blackberries, puréed
1 TBS Fresh Ginger, finely minced
Salt & Pepper to taste

Omega Georgia Grilled Corn
and Chipotle Butter
8 oz. Butter
1 Lime; Juice
1/4 TBS Chile Powder
2 Chipotle Peppers in Adobo Sauce, diced
1 Ear Roasted Corn, cut into kernels
Salt & Pepper to taste

Mix all ingredients thoroughly. Spread on a square
of plastic wrap and roll into 1" diameter log; wrap tightly. Use to baste chicken while cooking. May be placed in freezer and slice off coins as needed.

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Springer Mountain Farms

This week's winner Jasen Johns recipe.

Posted: 1:30 PM, Jul 20, 2012
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