Grilling, NASCAR and Tailgating with Mario Batali and Rachael Ray

Mario Batali visited the Rachael Ray Show to announce an a contest that combines grilling, tailgating, NASCAR, Mario and Rachael Ray, Mario’s Ultimate Grilling Challenge.

From April 28th through July 30th submit your video demonstration of one of your best grilling recipes.  Don’t forget to be creative!

From August 1st through September 12th, you will be able to view some of the video submissions while the judges narrow down the finalists. 

In mid-September it is up to you to pick your favorites and then in October a qualified judging panel will review the three finalists and announce a winner.

The Prizes are as follows:

Grand Prize -

— The winner and a guest will tailgate with Mario Batali and Rachael Ray at Texas Motor Speedway on November 2nd.
— Two VIP tickets to the Dickies 500 NASCAR Sprint Cup Series race and the O’Reilly Challenge.
— Once in a lifetime pace car ride for the winner around the Texas Motor Speedway.
— Two Infield/Cold Garage Passes for race weekend.

Semi-Finalist -

— $500 worth of Mario Batali The Italian Kitchen product from Copco.
— One year’s supply of VIVA^® towels (2 rolls per month).

Quarter-Finalist -

— Autographed copies of Italian Grill and Molto Italiano.
— $25 gift basket from UNCLE BEN’S^®.
— His and Hers Batali Bistro Crocs.

Read more on the Official Rules and watch a video of Mario setting forth his Ultimate Grilling Challenge.  For every entry received $1 will be donated to the Food Bank for New York City (up to $20,000). 

So, the challenge is on all you grilling, tailgating, NASCAR fans!

What is some of your favorite grilling recipes?  Here is one from Mario he shared on the show:

Portobellos with Rucola and Parmigiano

Yields 4 Servings

Ingredients

• 6 large portobello mushrooms, stems removed
• 1/2 cup extra virgin olive oil, divided
• 1 teaspoon anchovy paste
• 4 tablespoons balsamic vinegar
• 1/2 teaspoon dried thyme leaves
• 3 cups arugula, washed and spun dry
• Juice of 1/2 lemon
• Salt
• 1 4-ounce piece of Parmigiano, for shaving

Preparation

Preheat grill or grill pan.

Grill portobellos until slightly softened, 3 minutes per side, and place gill side up on a clean work surface.

In a small bowl, mix 4 tablespoons extra virgin olive oil, anchovy paste, vinegar and dry thyme. Divide this mixture onto the gill sides of the portobellos and let stand 30 minutes.

In a mixing bowl, toss clean arugula, remaining 4 tablespoons extra virgin olive oil, lemon juice and sea salt to taste until evenly coated.

Divide the arugula onto 4 plates and top each with a mushroom. Shave the Parmigiano over with a peeler and serve immediately.