For its annual fund-raiser, Cardinal Hill Hospital asks Central Kentucky's top chefs to prepare dishes for its Game Night, and the best dishes are awarded prizes.
At the event last month, the people's choice award went to DaRae Marcum, owner of DaRae & Friends Catering, for bison sliders with bleu cheese, bacon and red onion marmalade, accompanied by sweet potato shoestrings.
Triangle Grille chef Josh Winslow and sous chef Jessica Van Houten won the chef's choice award for their roasted quail with jalapeño white cheddar grits served with red chili-maple barbecue sauce.
Other participating chefs and their dishes were:
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■ Jared Richardson, Champion Trace Golf Club: venison chili and rabbit fricassee served over Weisenberger Mill cheese grits and topped with exotic wild mushrooms.
■ Cliff Strong, Capital Plaza Hotel: venison and wild mushroom stroganoff and Cajun turtle soup.
■ Cornelious Cunningham, Cardinal Hill Hospital: smoked buffalo roast; lamb fries served with white wine béchamel sauce, and pheasant sausage served with Yukon gold potatoes and burgundy glaze.
■ Ed Valente, The Club at Spindletop Hall: smoked paprika, brown sugar and mango- glazed wild boar spare ribs with a Jack Daniel's sauce, served with pickled red cabbage slaw and jalapeño and cheddar cheese corn bread.
■ Mike Bidwell, Crowne Plaza Hotel Lexington — The Campbell House: duck with bourbon glaze over wild rice.
Here is the recipe for roasted quail, from the chefs at Triangle Grille.
Roasted quail and red chili apricot barbecue
4 cups apricot jam
1 teaspoon chili flakes
1 ounce bourbon
1 teaspoon fresh ginger
½ cup cider vinegar
½ cup soy sauce
2 cups prepared barbecue sauce
1 cup currant jam
1 cup maple syrup
4 jalapeños, small dice
2 tablespoons garlic butter
2 quarts heavy cream
1¼ quarts chicken broth
1 container instant grits
4 cups Kenny's Farmhouse white cheddar
Combine sauce ingredients in saucepan, and cook on medium for 10 minutes. To make grits, sauté jalapeños in garlic butter until soft, then add cream and chicken broth. Heat until liquids are simmering, then whisk in grits. Continually whisk for 10 minutes until slightly thick. Turn off heat and add cheese.
Season quail with kosher salt and black pepper. Add a little vegetable oil to a hot skillet, and sear quail until skin is brown and crispy. They should still be a little pink in the middle. Place skillet in a 350-degree oven, and bake for 10 minutes. Dip quail in hot barbecue sauce and serve over grits.
Top prize: $1 million
The Pillsbury Bake-Off is accepting entries for its 45th contest. The top prize is $1 million.
You may enter online at Bakeoff.com. The deadline is April 18. Contest finals will be held in March 2012 at the Peabody Orlando Hotel in Florida. Recipe categories are breakfast and brunches, entertaining appetizers, dinner made easy, and sweet treats.
Lunch, Old West style
Flavors of the Old West will roll into Pigeon Forge, Tenn., on Feb. 26. The annual chuckwagon cookoff will be part of a four-day celebration of the American West, Feb. 24 to 27.
For the competition, each chuckwagon team will prepare chicken-fried steaks, potatoes, beans, bread, corn bread and fruit cobblers. They are judged on individual food categories and the authenticity of wagons and camp set-ups.
The chuckwagon cookoff is 9 a.m. to 2 p.m. at Clabough's Campground on Wears Valley Road. It's free to inspect the chuckwagon camps and observe the cooking. Once the judging is complete, lunch will be available for $10 a plate and served from individual wagons. Tickets will be sold the day of the cookoff. Go to Mypigeonforge.com.