‘Got To Be NC’ Competition Dining Series (Triangle) Champions

Competition Dining Champs

Congratulations to Chef Ryan Conklin and teammates Chefs Steve Pexton and Collin Jennings for winning the ‘Got To Be NC’ Competition Dining Series (Triangle) competition!

They battled their way through four tough rounds against the talented chefs at Top of the Hill, Midtown Grille, Faire and Curt’s Cucina.

Now they move on to the ‘Battle of Champions’ to cook against the winners of the Competition Dining ‘City’ and ‘Triad’ competitions. Stay tuned for more info on the ‘Battle of Champions’ which will take place later this year.

If you weren’t able to attend the battles, be sure to check out these articles from ABC 11 and WRAL Out and About for a full recap of the action.

Want to try their winning recipes at home? Here’s your chance to try their Bourbon Barrel Smoked Salt & Pepper-Horseradish Rubbed Certified Angus Beef® Brand Strip Loin and Uno Alla Volta Hay-Smoked Mozzarella Logan Turnpike Grits.

Bourbon Barrel Smoked Salt & Pepper-Horseradish Rubbed Certified Angus Beef® Brand Strip Loin

BourbonBeefIngredients:

  • 1 ea. Certified Angus Beef® Brand Strip Loin
  • 1 c prepared horse radish
  • Bourbon Barrel Smoked Salt & Pepper to taste

Preparation:

  • Trim all fat and silver skin off the strip loin
  • Cut the strip in half-length wise
  • Season with the smoked salt and pepper
  • Sear the meat on all 4 sides, then run the horseradish thinly over the strip loin.
  • Roast in a 325 degree oven until an internal temperature of 125 degree is reached
  • Let the meat rest for 15 min then slice in to 3oz medallions

Uno Alla Volta Hay-Smoked Mozzarella Logan Turnpike Grits

Ingredients:

  • 2 1/2 cups chicken stock
  • 3/4 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1 cup coarse Logan turnpike grits
  • 2 1/2 cup whole milk
  • 1/4 teaspoon black pepper
  • 8 oz UAV hay smoked mozzarella shredded
  •  2 tablespoons diced shallots
  • 1 tablespoon chopped garlic

Preparation:

  • Melt 2 tablespoons of butter in a heavy sauce pan, add shallots and garlic. Cook 2 minutes or until fragrant.
  • Add chicken stock, 1 1/2 c milk, salt and bring to a boil.
  • Add grits gradually, stirring constantly with a wooden spoon.
  • Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
  • Stir in 1/2 cup milk and simmer, partially covered for 10 minutes, stirring occasionally to keep grits from sticking to bottom of pan.
  • Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more.
  • Add shredded mozzarella and stir in. (Grits will have a soft, mashed-potato-like consistency.)
  • Stir in pepper and remaining 2 tablespoon butter
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