National Cottonseed Products Association

Fat Tuesday in Times Square

harvest — Tue, 08 Mar 2011 18:49:22 +0000

Mardi Gras – French for “Fat Tuesday” – is upon us, and so is our Times Square photo of delicious beignets! Remember, the beignet is the official doughnut of Louisiana and a Mardi Gras staple…they don’t call it “Fat Tuesday” for nothing. Check out our beignet tips and tricks. For even more inspiration, watch our “Best Beignet” video how-tos.

Bring Mardi Gras Home

harvest — Mon, 07 Mar 2011 18:44:12 +0000

Blogger JPLovesCotton brings Mardi Gras flavors back home by eating foods connected to Louisiana – and there’s nothing better to consume than beignets fried in cottonseed oil – just like New Orleans legend Cafe du Monde! You can read more about cottonseed in her other post, Cotton 101: What’s Cottonseed Used For?

Drumroll please…

harvest — Tue, 01 Mar 2011 18:42:10 +0000

We’ve announced the winner of our “Best Beignet” video contest! Click here for details.

Best Beignet Video Contest Results

admin — Tue, 01 Mar 2011 16:00:24 +0000

Mardi Gras Revelers Cook Up Their “Best Beignets”
Video entries showcase a variety of beignet recipes, tips

03.01.2011– Just in time for Mardi Gras, the National Cottonseed Products Association (NCPA) is revealing the delicious results of its national “Best Beignet” video contest. Piping hot and piled high with powdered sugar, pillowy beignets are a “must” on any proper Mardi Gras menu. And while the traditional, Café du Monde-style beignet is always a favorite, the “Best Beignet” video entries revealed a bevy of beignet recipes and styles from across the country.  

NCPA’s “Best Beignet” video contest challenged entrants to demonstrate in three minutes or less their tips for creating their personal best beignet, fried in cottonseed oil. The grand prize: $5,000.

Entrants ranged from professional New Orleans-based chefs and food bloggers to mother-daughter and -son duos. However, the entry that took the cake – or beignet, rather – was submitted by Dr. Scott Vernon of Nipomo, Calif. His winning video featured 11-year-old son Kyler, a Food Network star in the making, with his brother, Conner, acting as cameraman. In the video, “Chef Kyler” skillfully demonstrates the art of making homemade beignets, provides an overview of the benefits of cooking with cottonseed oil, and even gives a “shout out” to America’s cotton growers.  

Other contest highlights included a creative demonstration from Café du Monde’s experts themselves; a unique Double Banana’s Foster Beignet recipe, using the “drop method,” from Chef Tory McPhail of New Orleans’ Commander’s Palace; and an exceptional entry by food blogger Doniree Walker, featuring her mouth-watering Chocolate Bourbon Orange dipping sauce. To view all of the “Best Beignet” video entries, visit www.YouTube.com/cottonseedoiltour.  

“Regardless of the dough recipe, technique or topping, each entrant thoughtfully demonstrated that the key to creating a bead-worthy beignet is choosing the right cooking oil: neutral, trans free cottonseed oil, which the experts at Café du Monde have used for generations,” says Ben Morgan, executive vice president, National Cottonseed Products Association.

  

For additional beignet tips and recipes, visit www.cottonseedoiltour.com/mardi-gras. Cottonseed oil, America’s original vegetable oil and a favorite in the South, is naturally trans free and cholesterol free, and is an excellent source of vitamin E. Consumers can purchase cottonseed oil at various sporting goods stores, including Bass Pro Shops, Dick’s Sporting Goods and Sportsman’s Warehouse.

Let the Countdown Begin!

harvest — Mon, 28 Feb 2011 21:40:04 +0000

Fat Tuesday is around the corner, and so is our announcement of the top “Best Beignet” video and winner of $5,000! In the meantime, fill up on these great demos and delectable recipes, and let the good times roll!

A Tip From a First-Timer

harvest — Fri, 18 Feb 2011 00:10:00 +0000

We’re excited about our latest video entry from 11-year-old chef Kyler. Take a trip to Kyler’s Kitchen as he demonstrates his best beignet using cottonseed oil, then finishes with a special thanks to cotton farmers nationwide!

It Doesn’t Get Much Sweeter Than This

harvest — Wed, 09 Feb 2011 22:19:26 +0000

Video entries will be rolling in soon as the “Best Beignet” contest nears the deadline. Check out our first entry by Jenny Ford of SugarLoco – an adorable mother/daughter duo demo their best beignet.

Check out What’s Cooking (or Frying!) at StarTribune.com

harvest — Thu, 03 Feb 2011 21:30:25 +0000

Kim Ode of the Minneapolis Star Tribune shares her formula for a sweet Mardi Gras, the key step: beignets friend in cottonseed oil. Watch Minneapolis’ own chef Philip Dorwart demonstrate beignet talent in his YouTube video, then take the $5K beignet challenge and let the good times roll!

The Perfect Potato Chip

harvest — Wed, 02 Feb 2011 20:21:42 +0000

Check out this step-by-step guide for a perfect potato chip from Chef Joe Moko of Hooked Healthy Seafood to Go in Australia, with tips on choosing the right potato and the right oil. Read why Joe prefers cottonseed oil, and his other chip tips.

Not All Oils Created Equal

harvest — Tue, 01 Feb 2011 20:20:10 +0000

Natural elements are working against our bodies everyday (like stress and free radicals), but food doesn’t have to be one of them. A recent article in The Korea Times explains that choosing the right foods are important, even when it comes to cooking oil. Cottonseed oil, used in many international cuisines, is a good source of essential fatty acids and is naturally trans-free.