Newhall Land – Banner
San Diego Zoo – Generic – Banner
College Of The Canyons – Banner
Valencia Town Center – Farmer’s Market – Banner
Disneyland – Diamond Celebration – Banner
AV Party Rental – Banner
Hugo Naturals – Banner
Nothing Bundt Cakes – Banner
SCV Chinese School – Banner 2
Brent’s Carpet One – Banner
Beyond Harmony – Banner
Newhall Land – 2015 – Banner
SCV Chinese School – Banner
PizzaRev – Banner
SCV Senior Center – Touch A Truck 2015 – Banner
Facey – Banner
Union Bank – Banner
Patterson’s Collision Center – Banner
Academy Swim Club – Banner
Galpin Motors – Banner
Santa Clarita Transit – Dump the Pump – Banner
Green Convergence – Sun Power – Banner
Santa Clarita Autosound – Banner
Simply Taylored – Banner
Adage IT – Banner
Action Family Counseling – Banner
All Americans Bail Bonds – Banner
IHOP – Banner
It is forecast to be Partly Cloudy at 7:00 PM PDT on May 22, 2015
Partly Cloudy
Home » Santa Clarita News » A Food Love Affair

A Food Love Affair

strawberryA Newhall woman has found herself in a food showdown, as she competes for the grand prize in the 2010 Berry Blast Off Recipe Contest.

The contest is held through the California Strawberry Festival in Oxnard and Merry Graham is competing for a Mexican cruise vacation.

She is one of two finalists in the cookoff and is competing with her recipe of Snappy Shrimp and Strawberry Coleslaw with Hotty Maple Vinaigrette.

“I’d been playing around with this recipe for about four months, with different versions,” said Graham.  “ I just knew it was a great recipe because of the maple vinaigrette is unique and I was very proud of it.”

Graham says her love of food started from her watching her dad and grandpa cook, but she really got into it after taking an International Cuisine class in college.

Despite her long time love affair with cooking, Graham is new to the competitive cooking scene, submitting and winning her first contest last year.

The first contest she won was not for a dish, but an essay she wrote about food, and from there she says she was hooked.

“I know I’m doing what I’m suppose to be doing right now in life by developing all these recipes, but I don’t know where the adventure will lead,’ said Graham.

She says that she is working on compiling her recipes into a cookbook, which she hopes will come out next year.

The final tasting and the winner of the cruise will be announced on May 15 at the festival.


Snappy Shrimp & Strawberry Coleslaw with Hotty Maple Vinaigrette



6 tablespoons pure maple syrup

2 teaspoons lime zest

4 tablespoons fresh limejuice

1 tablespoon extra light tasting olive oil

2 1/2 teaspoons hot sauce (ie: Tapatio)



1 tablespoon olive oil

1 pound (31-40) raw shrimp, shells removed, deveined (larger shrimp is okay)

1 teaspoon fresh ground lemon pepper

3 tablespoons Hotty Maple Vinaigrette


2 cups California Strawberries, washed, stems removed

1 (10-12 ounce) package coleslaw without dressing (B cups shredded cabbage)

1 cup stringless sugar snap peas, washed, cut diagonal in half

1/+ cup chopped green onions

U3 cup chopped basil and 2 leaves for garnish

1/z cup roasted pistachios, shells removed

fresh ground pink sea salt and fresh ground black pepper

2 whole basil leaves


VINAIGRETTE: In small bowl, thoroughly mix maple syrup, lime zest, limejuice, l-tablespoon olive oil,

and hot sauce; reserve 3 tablespoons of vinaigrette to use while pan-frying shrimp. Remaining

vinaigrette will dress the coleslaw.

SHRIMP: Heat l-tablespoon of olive oil in a large skillet on medium-high. Sprinkle shrimp with lemon

pepper and pan-fry shrimp for 3 minutes, flip shrimp, sear 30 seconds and pour in 3-tablespoons

reserved vinaigrette. Continue to cook shrimp until opaque inside and pink on the outside (about 2

minutes dependent on size of shrimp). Pour shrimp in large salad bowl (drippings and all).


COLESLAW: Reserve the largest strawberry for the garnish; set aside. Cut remaining strawberries in

quarters (extremely large strawberries cut in sixths); add to shrimp in salad bowl along with cabbage,

snap peas, green onion, basil, and pistachios. Pour vinaigrette over coleslaw; light toss. Grind salt and pepper to taste. To garnish: make four slits in reserved strawberry without cutting to the bottom, fan out to resemble a flower and place in center of coleslaw, add basil for the leaves. over coleslaw. Serve immediately, or refrigerate for up to 30 minutes. Serves 6.


A Food Love Affair

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

About KHTS AM 1220

College Of The Canyons – News Banner
Beyond Harmony – News Banner
All American Bail Bonds – News Banner
Hugo Naturals – News Banner
Action Family Counseling – News Banner
Academy Swim Club – News Banner
AV Party Rental – News Banner
SCV Chinese School – Tile
Dermacure – Tile
College Of The Canyons – Tile
Action Family Counseling – Tile
Adage IT – Tile
Broadscast – Tile