Tarheel Tourtiere takes first place in Tar Heel Pork Challenge
Jane Blanco of Raleigh took home first place for her Tarheel Tourtiere in the N.C. Pork Council Tar Heel Pork Challenge at the 2012 N.C. State Fair. She won $200 for her recipe.
Fred Woodard of Smithfield won second place and $150 for Smoked Pork Stuffed Peppers. Bill Kirk of Cary won $100 for his third-place recipe, Carolina Pork Bowl. John Norris of Cary received an honorable mention and $50 for Sweet Heat Pork Rolls.
Recipes required at least 4 ounces of ground pork per serving and were judged on taste appeal, appearance, originality and ease of preparation.
The first place recipe follows:
1½ tablespoon butter
1 medium onion, minced
2 cloves garlic, minced
2 pounds ground pork
¾ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground mace
1/8 teaspoon cayenne pepper
½ cup raisins
1 tablespoon cornstarch
1/3 cup water
2 medium gala apples, cored and sliced
¾ cup Monterrey Jack cheese, shredded
2 packs refrigerated crescent rolls
½ cup powdered sugar
2 -3 teaspoons apple cider, apple juice or maple syrup
Preheat oven to 350 degrees and line baking sheet with non-stick aluminum foil.
Sauté onion & garlic in butter until transparent. Add ground pork, salt, pepper, mace and cayenne and brown thoroughly. Mix in raisins. Combine cornstarch and water and dissolve completely; add to pork mixture and blend well. Allow pork to cool to room temperature (this step may also be prepared in advance with mixture refrigerated or frozen until ready to use).
To assemble, unroll crescent dough and separate into 16 triangles. Arrange triangles in a circle on the baking sheet with the points facing out and the triangles overlapping at the center (center of ring should be about five inches in diameter. Evenly spread pork mixture over the widest end of the triangles. Sprinkle with shredded cheese and top with apple slices. Bring points of triangles up over the filling and tuck under the wide ends of the dough at center of the ring (filling will not be completely covered).
Bake 20-25 minutes until golden. Cool and drizzle with glaze. Serves six to eight.