FOR IMMEDIATE RELEASE
MONDAY, SEPT. 14, 2009
Henderson Co. youth triumphs in N.C. Pork Council Cooking Contest
Contact: Tamara Crain, Entries Coordinator
NC Mountain State Fair
(828) 687-1414
FLETCHER--Jacob Bryant used all 12 years of his life experience to create the winning recipe in the N.C. Pork Council's "Tarheel Pork Challenge" at the 2009 NC Mountain State Fair, topping 14 other contestants and winning $200. Bryant prepared Heavenly Ham and Potato Soup using country ham steaks and wowed the judges who were critiquing taste, appearance, originality and ease of preparation.
Connie Pegg of Buncombe County came in second with Oriental Spring Meatball Soup and won $150, while Karen Edwards' WNC BBQ Stew earned $100 and third place. Susie Zuerner of Buncombe County received $50 for an honorable mention for her stuffed chops.
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Jacob Bryant - Henderson County
Heaven on Earth Ham and Potato Soup
2 Cups pork stock
1-2 Cups water
2 Cubes Chicken Bouillon
4-5 Medium potatoes, peeled and cubed (1/2 small cubes, 1/2 large cubes)
2 Lbs. country ham steaks, cubed and de-boned (trim fat, too)
1 Medium onion chopped
2 Stalks celery-chopped
2 Medium carrots-chopped
2 Tbs. flour
2 1/4 Cups half and half, divided
1 8 oz. cup sour cream
Salt and pepper to taste
Garnish with ham pieces, sharp cheddar cheese, chives and parsley.
DIRECTIONS:
In 3 qt. sauce pan bring stock, water, bouillon, potatoes, onions, celery and carrots to a boil. While waiting, fry ham cubes in medium frying pan. Add to pot and reduce to simmer when mixture comes to a full boil. Simmer boil for 15-20 minutes, stirring occasionally. When small potatoes break down and large potato cubes are soft, add 2 cups Half and Half and stir well. Pour the remaining Half and Half into a cup along with 2 Tbs. flour until flour is dissolved, then add to pot while stirring. In a medium size bowl add juice of soup (1 cup) and sour cream. Stir well while adding back to pot. Do not allow to boil after this. Let sit 20 minutes. Ladle into Sourdough bread bowls, add garnish and enjoy.
Connie Pegg - Buncombe County
Oriental Spring Soup with Pork Balls
5 Cups chicken stock
2 1/4" peeled sliced fresh ginger root
Pork Balls:
1 Lb. ground pork
2 Green onions, minced
1/4 Cup minced water chestnuts
2 Tbs. soy sauce
2 Tbs. dry sherry
1 Tbs. cornstarch
1/2 tsp. salt
1/4 tsp. white pepper
Vegetables:
1/2 Cup julienne cut carrots
1/2 Cup peas, fresh or frozen
1/2 Cup thinly sliced mushrooms
1 Cup shredded spinach
1/4 Cup sliced green onions
Salt and white pepper to taste
Bring chicken stock and ginger root to a simmer in a large pot. Cook 10 minutes, then remove ginger root.
While stock simmers, mix together the pork, minced green onions, water chestnuts, soy sauce, sherry, 1/2 t. salt, 1/4 t. white pepper. Form into 24 one-inch balls. Drop them into the chicken stock. Return stock to a simmer and cook 15 minutes.
Add the carrots, peas and the mushrooms. Simmer an additional 15 minutes. Taste the soup and season with salt and white pepper to taste. Stir in the spinach and sliced green onions. Cook five minutes more and serve immediately.
Karen Edwards - McDowell County
Western N.C. BBQ Stew
2 Lbs. of your favorite pulled pork BBQ
1 Bottle Kansas City BBQ sauce
1 28 oz. can diced tomatoes with juice
1 11 oz. can sweet niblets corn, drained
1 15 oz. can butter beans, drained
2 14 oz. cans of chicken broth
4 Medium potatoes, diced
1 Large onion, diced
1 tsp. salt
1/4 tsp. black pepper
Boil potatoes and onions with salt and pepper in chicken broth for 10 minutes. Add tomatoes, corn and butter beans. Simmer on low for 20 minutes. Add pulled pork and BBQ sauce. Simmer for 10 minutes or until meat is hot.
