2019 Participating Restaurants & Chefs
Chef Oscar Hernandez
Chef Ben Maides
Chef Cesar Gonzalez Rangel
Chef Thomas Elam
Chef Patrick Micheels
Chef Ryan Ernst
Chef Matt Moser
Chef Andrew Loughrey
Chef John Benton
Chef Jacob Newton
For Your Tasting Pleasure
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.