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7/1/2007 3:34 AM

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The second time around was the charm for chef Marc Alfano, of Alfano's Restaurant at the Quail in North Strabane Township.

Last month, Alfano won a second-place award in the 26th annual Schweppes Great Chowder Cook-Off, an international competition held in Newport, R.I.

And that's no small feat for a guy from an inland state, given most of his competitors hailed from restaurants in seaside communities, where seafood is plentiful and chowder is a menu staple.

Back in 2004, Alfano competed in the same cook-off, placing fifth for his seafood chowder. He vowed to return and come back a winner.

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His Shrimp and Crab Black Bean and Corn Chowder wowed the judges in the Creative Chowder Category, earning him $750 and bragging rights.

Try it for yourself:

Shrimp and Crab Black Bean and Corn Chowder

n Ingredients

Dried black beans (about a pound)

1 large leek (white part only), chopped

1 dried ancho pepper

2 garlic cloves, minced

10 cups water

1 teaspoon pepper

41/2 cups chicken stock

1/2 cup unsalted butter

21/4 cup frozen corn, thawed

2 medium poblano chilies, seeded, chopped

4 cups diced, cooked shrimp

1 (1-pound) can lump crabmeat

2/3 cup chopped red onion

2/3 cup chopped celery

2/3 cup chopped red bell pepper

Toppings - grated cheddar cheese, red onion, sour cream, fresh cilantro

Seasoning package, available at Alfano's at the Quail (or, mix about 41/2 ounces corn flour and a variety of Southwest seasonings, such as cumin, coriander and cayenne, to taste)

Soak black beans and ancho in large pot overnight. Drain beans, remove ancho and reserve. Add 10 cups water and pepper to the drained beans. Bring to a boil, simmer 11/2 hours. Drain.

Melt butter in pot; add chilies, onion, celery, bell peppers, leek and garlic. Cook until soft, about 10 minutes. Reduce heat to low. Add flour and spices, cook 5 minutes. Bring to simmer.

Purée 11/4 cup of corn with the remaining 1/2 cup of stock. Add to chowder. Mix black beans, shrimp, crabmeat and remaining cup of corn. Simmer all for 25 minutes. Garnish with grated cheddar cheese, red onion, sour cream and fresh cilantro.

Fair contests

A new recipe contest featuring Malt-O-Meal cold cereal will be part of this year's Washington County Fair.

All kinds of entries are welcome - from hearty meal to sweet dessert - as long as the recipe includes as an ingredient any Malt-O-Meal cold cereals, such as Apple Zings, Cinnamon Toasters, Crispy Rice, Frosted Flakes, Tootie Fruities, or any other Malt-O-Meal brand.

For product information, visit www.malt-o-meal.com.

The makers of KC Masterpiece are offering prize money, too, for winning recipes that call for its barbecue sauce as an ingredient.

Any dish will do, be it appetizer, side or entrée. First places at the local level advance to national judging.

And don't forget about the longtime fair recipe contest, Great American SPAM Championship. Two sets of prizes are awarded in both the adult and kids categories. Combine any variety of SPAM with nine other ingredients in your recipe. Two grand-prize winners will be selected from recipes entered at host state and county fairs.

For details and guidelines for any of the recipe contests, contact the fair office at 724-225-7718.

Liz Rogers is managing editor for news for the Observer-Reporter. She can be reached at lrogers@observer-reporter.com.

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