Utah culinary talents shine in national and local competitions

Grill over medium heat until meat thermometer reaches 140 degrees.

Take off heat and wrap in foil, and let rest for approximately 10 minutes prior to slicing for sandwiches.

Cheesy Bread

1 French baguette, halved lengthwise and cut into 4 inch pieces

Olive oil (about 1-2 tablespoons)

Grated Monterey Jack cheese

Kosher salt

Fresh ground pepper

Brush bread with olive oil and cut side on grill. Flip over and add grated Monterey Jack cheese, kosher salt and fresh ground pepper to taste.

Remove from grill to platter, tope with sliced tenderloin. Garnish with orange slices, fresh rosemary sprig, top meat with a few chopped scallions.

— Laraine Hunt, Iron Pig Cook-Off Champion

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Pineapple Shrimp Boat with Fruit Salsa

2 pounds cleaned and deveined raw shrimp

1/3 cup soy sauce

1 tablespoon minced lemongrass

2 tablespoons cornstarch

2 tablespoons peanut oil

2 cups diced red bell pepper

2 cups diced onion

1 teaspoons minced jalapeno

1 teaspoon minced garlic

1 teaspoon minced ginger

Mix together all ingredients and chill 30 minutes. Meanwhile, take a fresh pineapple, cut in half and remove core and discard. Make the fresh fruit salsa using the rest of the pineapple meat. (Salsa recipe to follow).

After marinating shrimp for 30 minutes, in a large saucepan, over high heat cook shrimp mixture. Sauté until shrimp turn pink and glaze thickens. Transfer to pineapple halves and top with fruit salsa

Fruit Salsa

Pineapple meat from 1 pineapple, diced

1 tablespoon minced fresh mint leaves

1 tablespoon seeded and finely chopped fresh serrano pepper

1 tablespoon minced ginger

¼ cup rice vinegar

1 pinch red pepper flakes

Combine well and serve over shrimp boat.

— Laraine Hunt, Iron Pig Cook-Off Champion

Valerie Phillips is the former Deseret News food editor. She blogs at www.chewandchat.blogspot.com.

Email: vphillips@desnews.com