Shaigalea Simmons

Shaigalea Simmons of San Diego, Calif.                 
 
“I entered the contest because I knew this was a school that would help me reach my life-long goals, and if there was an opportunity to help me pay for my education, I was going to take it,” said Simmons.
 
Simmons attends Mira Mesa high school and is the student of Zhee Zhee Aguirre.
 
Thai Style Basil Chicken with Spicy Red Onion Jam
 
Spicy Basil Chicken 1 tablespoon canola oil
2 tablespoon finely chopped garlic
½ red onion, chopped
2 red Thai chilies sliced into diagonals
1-4 ounce boneless skinless chicken breast
1 teaspoon soy sauce
1 teaspoon fish sauce
2 tablespoon vegetable oil
2 carrots, finely julienned
½ red bell pepper, finely julienned
salt and pepper to taste

1. Pre-heat oven to 400 degrees.
   
2. Heat oil in skillet, cook garlic, ½ onion, red pepper, chilies, and basil for one minute. Remove from heat.
   
3. Saute chicken in skillet until golden brown, and top with soy and fish sauce. Transfer to sheet pan and place in oven, to keep warm.
   

Spicy Red Onion Jam
½ large red onion
¼ cup rice vinegar
1 teaspoon sugar
1 teaspoon canola oil

1. Add oil and sauté onions for one minute. Add vinegar and sugar and cook until caramelized.
   

Mandarin Orange Coulis
1 cup mandarin orange segments
1 teaspoon vegetable oil
Pinch of salt
1 tablespoon rice vinegar
1 teaspoon grated ginger

1. In a sauce pan heat oranges, vegetable oil, salt, vinegar, and ginger until comes to a boil, and orange segments begin to cook. Heat for an additional minute then transfer to a blender and puree.

Quinoa
1 cup quinoa
½ diced carrots
2 cups water
1 egg, beaten
1t canola oil
1 clove garlic, minced
1T soy sauce
Salt
Pepper

1. In a large pot boil water with pinch of salt.
   
2. Add quinoa and carrots to water and cover. Cook for 10 minutes and fluff with fork and set aside.
   
3. In large skillet heat oil, garlic, onion, and egg. When egg is almost cooked add quinoa.
   
4. Add soy sauce and cook for 1 additional minute.
   

Plating Instructions

1. With number 16 ice cream scoop, scoop portion of the quinoa onto the plate.
   
2. Next, place chicken onto plate on top of quinoa, to give dish height.
   
3. Place the red pepper slices where the chicken and quinoa overlap.
   
4. Add salt and pepper to taste.
   
5. Drizzle some of the coulis on the plate around the chicken and a little on top of the chicken.
   
6. Finally, place some of the jam onto the plate near the chicken and quinoa.
   

Materials Needed
1 half-size sheet pan
1 2-quart sauce pan with lid
1 10-inch non-stick skillet
1 pair 9-inch tongs
9 2-inch ramekins
3 1/6 pans
6 large silverware spoons (tasting spoons)
1 spatula
1 wooden spoon
1 fork
1 whisk
1 - 4 cup liquid measuring cups
1 set measuring spoons
1 peeler
1 chef knife
2 cutting boards
1 box large latex gloves
6 side towels
1 blender
1 oven
3 cook-top burner
Pepper grinder
Microplane
Plastic wrap
Parchment paper
3 med. non-reactive mixing bowls
1 ice cream scoop (size 16)