2019 Participating Restaurants & Chefs
2014 WINNING RECIPE
Pig Tail Croquette
Chef Jason Hughes, Happy Hollow Club
10 lbs. pig tails
3 yellow onions, diced
1 bunch celery, diced
4 carrots, diced
1 c. pinot noir wine
2 Tbsp. olive oil
2 gal. rich pork stock
1/4 lb. fresh thyme
10 cloves garlic
2 Tbsp. whole black peppercorns
2 Tbsp. shallots, minced and sauteed
1 Tbsp. fresh thyme, chopped
1 Tbsp. Dijon mustard
1/2 c. braising liquid
Salt and Pepper to taste
Panko bread crumbs
Oil, for frying
- Roast pig tails in 400° oven for 20 minutes until browned.
- Sautee onions, celery and carrots in olive oil for 5 minutes or until translucent. Add pinot noir and reduce by half. Add pork stock, thyme, garlic and peppercorns. Bring to a simmer, then add pig tails.
- Cook pig tails for 2 hours or until meat is pulling away easily. Cool pork tails down at room temperature for 30 minutes. Pull skin off and pick out all meat.
- Add shallot, thyme, Dijon and braising liquid to the meat.
- Using a small ice cream scoop, scoop out 2-ounce portions. Chill in freezer for 1 hour.
- Working quickly, bread the croquettes in all-purpose flour, then egg wash, then panko bread crumbs.
- Deep fry at 350° for 2 to 3 minutes or until golden brown.
2013 WINNING RECIPE
Braised Pork Cheeks with Pinot Noir and Raspberry
Chef John Ursick, Stokes Grill & Bar
12 pork cheeks (about 2 pounds)
1 yellow onion, peeled and diced
1 large carrot, peeled and diced
1/2 bunch celery, diced
3 cloves garlic, minced fine
2 Tbsp. fresh rosemary, chopped
2 Tbsp. fresh parsley, chopped
3 Tbsp. tomato paste
1 bottle pinot noir (I prefer one with dark cherry notes, such as Sean Minor)
3 c. beef stock
Salt and pepper to taste
- Place all ingredients except wine and stock in a roasting pan and stir using your hands to coat the cheeks with the tomato paste and mix all ingredients well.
- Pour the wine and stock over the cheeks to cover. Cover pan tightly with foil and cook in the oven, middle rack for 3 hours at 325°.
- Remove the foil and check for doneness. The cheeks should be ready to fall apart. Cook for another 20 minutes without the foil to brown the cheeks.
- Remove from oven and serve with your favorite side dish. I like roasted potatoes and fresh raspberries.