KTVU's Bay Area Food Stars contest finalists dish out recipes

KTVU is always on the lookout for the best recipes, and it looks like we've got some new chefs in town. 

Rachel Akingboye and Ryan Pang are two of our five finalists from our 2023 Bay Area Food Stars Contest, whose $2,500 grand prize winner will be announced on KTVU on June 21.

The contest was judged based on three factors: recipe uniqueness, the ‘star quality/personality’ of the chef, and presentation of the dish. 

Chef Tucker Ricchio, the "Next Level Chef" 2023 winner, helped judge this competition.

Read on for the recipes to Ryan's bacon explosion and Rachel's loaded toast with egg and salmon.

John’s Sweet and Spicy Truffle Poke 

Ingredients

• 1Lb Fresh Ahi Tuna 
• 2 Tablespoons Shoyu (Soy Sauce)
• 2 tablespoons sesame oil 
• 1 bunch green onion 
• 1 whole sweet onion 
• 3 tablespoon sriracha 
• 2 tablespoons sambal (Garlic chili paste)
• 2 tablespoons sweet soy sauce 
• 1/2 cup mayonnaise 
• 3 tablespoons furikake 
• 2 tablespoons white truffle oil 

Directions

1. Cut Ahi Tuna into cubes 1" x 1" cubes ( or cut smaller to liking) 
2. Slice sweet onion in thin julienne slices 
3. Slice green onions into rings 
4. Place all ingredients into a mixing bowl 
5. Add all remaining ingredients into the mixing bowl and mix until all ingredients are incorporated evenly. Poke should have a light red color to it
6. Add salt to taste
7. Taste. I recommend tasting and chilling in the fridge before serving. (10-20mins)

Leisa’s Low-Carb Chicken Crust Pepperoni Pizza

Ingredients

Crust

• 2 Large Cans of canned chicken in water
• 2 Eggs
• 1 1/2 Cups of cheese
• 1/4 Tsp. Black pepper
• 2 Tbs. Grated Parmesan
• 1 Tsp. Oregano
• 1 Tbs. Garlic Onion Powder

Toppings

• 1 Cup of pasta/pizza sauce
• 1 1/2 Cups of cheese
• 1 tsp. Minced garlic
• 16 Pepperoni slices (approximately)
• 1 Small wedge of red onion (sliced)
• 1 Small wedge of green bell pepper (sliced)
• 1 Tbs. Sliced black olives
• 1/2 Cup of fresh spinach (thoroughly rinsed) 

Directions

1. Preheat oven to 375 degrees
2. Empty two cans of chicken into a bowl; loosen chicken chunks with a fork
3. Crack two eggs into small bowl, beat lightly and set aside
4. Add seasonings 
5. Add cheeses 
6. Add eggs to chicken mixture and stir until consistency is dough-like
7. Cover a pizza pan with parchment paper and lightly mist with cooking spray
8. Gather chicken mixture into a ball and place onto parchment paper 
9. Flatten out to fill pizza pan and bake for 45 minutes.
10. Remove crust from oven, spread pasta/pizza sauce over crust and layer remaining toppings: cheese, minced garlic, pepperoni, onions, bell peppers, olives, spinach
11. Sprinkle a little Garlic Onion Powder, Oregano and Parmesan Cheese on top of pizza (to desired taste.
12. Place back in the oven on 375 degrees for 15 minutes or until everything melts together.

Elvis’ Jailhouse Muffins

Ingredients

• 1½ cups flour
• 4 ripe bananas (peeled) FOLDING 
• 2/3 cup sugar 
• 2 eggs (room temperature)
• 1 cup peanut butter chips       
• 1 tsp baking soda 
• ½ cup peanut butter 
• ½ cup chocolate chips (dark)
• ½ tsp salt 
• ½ cup Nutella 
• 1/4 cup butter (un-salted, soft

Topping

• ½ tsp vanilla (preferred Tahitian)
• 1 cup dark chocolate
• Hazelnut granola

Directions

DRY:In a medium bowl:

• SIFT in flour.
• STIR in the sugar, baking soda and salt. [whiskWET:

WET: In a large bowl:

• Add the bananas, eggs, and vanilla.
• Warm (microwave) the butter, peanut butter and Nutella until soft, creamy liquid (about 20 seconds).
• Add warmed ingredients into large bowl.
• Mix ingredients on low setting, until contents become a creamy consistency. [hand mixer/beaters]

COMBINE: In the large bowl:

• Mix "dry" ingredients with "wet" ingredients until a consistent batter is reached. [hand mixer/beaters]

POST: In the large batter bowl.

• "Fold" in peanut butter chips and chocolate chips until evenly incorporated into final batter.
• Pre-Set oven to 350F
• Prepare a 12-slot square muffin pan by lubricating with spray or coating with butter/flour. Scoop"final batter" into greased muffin (approximately 3 Tbsp per square).
• Scoop"final batter" into greased muffin (approximately 3 Tbsp per square).
• Once all muffin squares are loaded with "final batter: Top with dark chocolate hazelnut granola.Lightly tap, with back of spoon until granola is just secured into a "final batter" mixture.
• Top with dark chocolate hazelnut granola.Lightly tap, with back of spoon until granola is just secured into a "final batter" mixture.
• Lightly tap, with back of spoon until granola is just secured into a "final batter" mixture.
• Place "loaded" muffin pan into the preheated 350o F oven and bake for 15 minutes.After 15 minutes rotate pan 180o in oven and bake for an additional 10 minutes.
• After 15 minutes rotate pan 180o in oven and bake for an additional 10 minutes.
• CheckEJM’s after time is up by inserting a clean knife or toothpick into muffins.If the toothpick comes out clean, remove muffin pan and allow to rest for 5 minutes.
• If the toothpick comes out clean, remove muffin pan and allow to rest for 5 minutes.
• Following rest period, remove EJM’s from pan and place on wire rack or serving plate.

Rachel’s Loaded Toast with Egg and Salmon

Ingredients

• Multigrain Toast
• 2 Tbsp. Whipped Cream Cheese
• 5 Pieces Smoked Salmon
• 1 Tbsp. Fresh Mango Salsa, prepared
• Poached Egg, prepared
• 2 Tbsp. Akingboye Pomegranate Jam
• Garnishes: Black Pepper, Dill Sprigs, Pomegranate Seeds

Directions

1. Heat a saucepan over medium heat and add Pomegranate Jam. Cook for 2 minutes.
2. Transfer the cooked Pomegranate Jam to a bowl and allow it to cool.
3. Once cooled, transfer the Pomegranate Jam to a sauce bottle or piping bag for easy application.
4. Place a slice of toast on a plate.
5. Spread a layer of cream cheese evenly onto the toast.
6. Arrange pieces of smoked salmon on top of the cream cheese.
7. Spoon Mango Salsa onto the toast, surrounding the smoked salmon.
8. Carefully place a poached egg on the toast.
9. Lightly sprinkle black pepper over the poached egg.
10. Drizzle the reduced Pomegranate Jam over the entire toast.
11. Garnish with dill sprigs and pomegranate seeds for an extra touch.
12. Sit back, admire your beautiful creation, and enjoy this delightful breakfast!

Ryan’s Bacon Explosion

Ingredients

• 8 oz bulk Italian sausage
• 2 oz Cream Cheese
• 3 PC Bacon (thin slice 14/18ct)
• BBQ sauce to glaze
• Optional green onion to garnish

Directions

1. Preheat oven to 350 convection.
2. Flatten sausage into 8 inch x 5 inch rectangle.
3. Add 2oz of cream cheese 1/2 inch from each edge across center in solid strip.
4. Wrap with bacon and stretch the bacon to cover entire roll. Room temperature bacon works best,
5. Cook in oven at 350 degrees. Convection for 25 minutes on aluminum foil wrapped pan on cooking rack. Note: DO NOT USE thermometer to test for doneness, as you will lose your filling. Rather, gently squeeze roll and make sure sausage has firmed up.
6. Glaze with BBQ sauce liberally and return to 350 oven for 10 minutes.
7. Let rest for 5 minutes, slice, and enjoy!