Best 30-Minute Meal Recipes Earn Felix’s Top Chef Award

Posted by Conor Murphy on July 5, 2011 in Big Fish News, Promotions -- Share:

Big Fish Games Top Chef Contest
You know it’s a good day at work when part of your day’s responsibilities is tasting a bunch of yummy recipes sent in from our customers. That’s a meeting invite I’ll accept any day of the week!

Joni B., Director of Customer Service and our honored judge, tastes the goods.

The subject for this month’s Felix’s Top Chef was 30-minute meals. A lot of great entries were made, the community voted to select the top 5 and then the cooking began.

We prepared and tasted a diverse variety of recipes, all of which were gobbled down in no time. The judging was close, the contemplation long and at the end of the day not one, but two recipes rose to the top. Two recipes that complement each other quite well to make a full meal.

Who wins the honor of this month’s Felix’s Top Chef? Why auntGan and wildvaniilagirl of course! Check out their award winning recipes:

Joni Samples 30 Minute Meal

Joni B., Director of Customer Service and our honored judge, tastes the goods.

auntGan’s Fried Green Tomatoes

Makes 6-8 servings

  • 4 large firm green tomatoes, washed
  • salt & pepper to taste
  • garlic powder to taste (optional)
  • cornmeal (for dredging)
  • 2 eggs, beaten
  • 1/4 cup bacon fat or butter

Slice tomatoes into 1/2 inch slices. Season with salt, pepper and garlic powder. Dredge slices in cornmeal. Dip into eggs and dredge in cornmeal again. Heat butter or bacon fat in large skillet. Brown tomatoes on each side until golden, about 3-5 minutes. Drain on paper towels before serving.

wildvaniilagirl’s Blue Moon Burgers

Makes 4 servings (I double this recipe for my family)

  • 1 pound lean ground beef
  • 4 shakes Worcestershire sauce
  • salt and freshly ground black pepper, to taste
  • 1/4 pound blue cheese, cut into 4 pieces
  • 1/4 cup dry red wine
  • 4 crusty rolls or toasted sourdough bread
  • sliced red onion, for garnish
  • Romaine lettuce, for garnish
  • mayo & mustard (optional)
  • slices of tomatoes (optional)

Season beef with Worcestershire and black pepper. Take a quarter of the beef in your hand. Nest some blue cheese in the meat and form a patty around the filling. Repeat with the rest of the meat and cheese, keeping the burgers no more than 3/4 inch thick.

Pour the wine into a shallow dish. Turn each burger in wine and let rest while you heat a nonstick griddle to medium hot. Cook burgers 4 minutes on each side. Check the internal temperature with a thermometer if you have one; 160°F is medium. Salt the burgers to your taste. Place burgers on rolls or bread and top with red onion and romaine. (if you wish add mayo, mustard and tomatoes) Serve with fancy chips & store bought dip of your choice. A wicked good burger…enjoy!

Congratulations ladies! Thank you to everyone who participated. Stay tuned for another installment of Felix’s Top Chef.

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Conor is a Marketing Manager with Big Fish, working out of the Seattle office. In his spare time he enjoys watching science documentaries and playing old school adventure games. Get in touch with him on Twitter! or Google+