LOUISVILLE, (Ky.) – The 24th annual Evan Williams Bourbon Cooking Contest kicked off the culinary competitions at the Kentucky State Fair today, showcasing many of the most creative Bourbon dishes in the Commonwealth. Heaven Hill Distilleries, producers of Evan Williams Bourbon, awarded the coveted Blue Ribbon top prize to Joan Sue Mihalovic of Louisville, KY for her Evans Apple Pecan Stuffed Chicken Breasts.
A distinguished panel of local judges selected the entrée from over 56 entries this year. Red (second place) and White (third place) ribbons were awarded to Brian Taylor of Louisville for Bourbon-Pecan Pie Muffins and Linda C. Smith of Mt. Washington for Smoked Pork Chili Verde, respectively.
Judges for the contest included Albert Schmid, Director of Spirits/Beverage Education at Sullivan Univeristy; Ed Nolan, Executive Chef, Mitchell’s Fish Market; Jason Brauner, Owner, Bourbon’s Bistro; Michael Vissing, The Bristol Bar & Grill; Barry Bernson, Fox 41 TV News “Fox In the Morning” anchor; and Heaven Hill Master Distiller Craig Beam. The event is presented annually by Heaven Hill Distilleries, Inc.
During the judging, contestants and spectators were treated to a cooking with Bourbon demonstration by Chef Jim Gerhardt, Limestone Restaurant. Chef Gerhardt performed the demonstration using Evan Williams Bourbon, American’s second-largest selling Kentucky Straight Bourbon Whiskey. Also on hand to assist Chef Gerhardt and keep the crowd on its toes was host Shane Collins from New Country Q103.1 FM.
Heaven Hill Distilleries, Inc., the Bardstown, Ky.-based maker of distilled spirits, produces Evan Williams Kentucky Straight Bourbon Whiskey – named for the Commonwealth’s first distiller. “The unique heritage of America’s Native Spirit coupled with the Commonwealth’s flagship exposition present a grand stage for many of the finest amateur chefs,” said Max Shapira, president of Heaven Hill Distilleries, Inc. “Each year we are enriched with their creativity and enthusiasm.”
The recipes were rated on originality, ease of preparation, appearance, name and the contribution of Evan Williams Bourbon to the taste and aroma of the dish. In addition to receiving a coveted Kentucky State Fair prize ribbon and a cash prize, each of the winning entries will be considered for publication in the next “Cooking with Bourbon” recipe booklet, published periodically by Heaven Hill Distilleries.
Founded in 1934, Bardstown, KY-based Heaven Hill Distilleries, Inc. (www.heavenhill.com) is the nation’s largest independent, family-owned and operated spirits producer and marketer and the world’s second-largest holder of Kentucky Bourbon. Heaven Hill’s diversified portfolio of brands includes The Christian Brothers Brandies; Evan Williams Kentucky Straight Bourbon Whiskey; Hpnotiq Liqueur; Whaler’s Rum; Burnett’s Gin and Vodkas; Dubonnet Aperitif; PAMA Pomegranate Liqueur; Água Luca Brazilian Rum Cachaça, and Lunazul Tequila.
Heaven Hill reminds you to “Think Wisely. Drink Wisely.”
24th Annual Evan Williams Bourbon Cooking Contest Winning Recipe
August 21, 2009
EVANS APPLE PECAN STUFFED CHICKEN BREASTS
1 Pound boneless, skinless chicken breasts 1 1/4 Bourbon Vinaigrette Marinade
Bourbon Pecan Cornbread Stuffing Pecan Crust
Bourbon Cream Sauce
Bourbon Vinaigrette Marinade
1 cup herb & garlic marinade 1/4 cup Evan Williams 1/4 cup apple juice
Mix above 3 ingredients together. Reserve 1/4 cup for sauce.
Pound each chicken breast out to about 1/3 inch thickness. Place chicken and marinade in a zip lock bag and place in the refrigerator to marinate for 12-24 hours.
Bourbon Pecan Cornbread Stuffing
2 slices uncooked bacon, diced 1 cup chopped celery
1 cup peeled and chopped apples 1/2 cup chopped pecans
1 tsp finely chopped fresh rosemary or 1 teaspoon dry sage
1 tsp poultry seasoning or sage 3 tbsp Evan Williams Bourbon
2 tbsp butter 1/4 cup chicken stock
3 cups crumbled cornbread 1 cup chopped onions
salt and pepper to taste
Heat skillet over medium high heat and add the diced bacon. Cook until the bacon starts to brown a little and then add the celery, onions and apples. Reduce heat to medium and cook until apples are tender. Mix in butter, pecans, rosemary and sage and cook until butter is melted. Add bourbon and cook another 2-3 minutes. Remove from heat-add cornbread and chicken stock and stir to combine. Add salt and pepper to taste.
Remove chicken from the zip lock bag, lay each piece out flat (skin side down) and spread the stuffing over each piece, dividing the stuffing equally among the chicken breasts. Roll each chicken breast up tightly and secure with toothpicks.
Pecan Crust
Mix together: 1 cup crushed pecans, 1 cup panko breadcrumbs, 1 tsp kosher salt, 1/2 tsp pepper
For Basting: 2 tbsp or more of melted butter
Place the chicken breasts into the buttered baking dish, drizzle the remaining butter over the tops of the chicken breasts and add the remaining cornbread stuffing to the baking dish around the stuffed chicken breasts.
Bake at 400 degrees for 25-30 minutes. Remove from oven and slice each chicken breast into 3/4-1″ thick slices. Spoon stuffing onto a serving platter and lay the sliced chicken breasts on top. Serve with Bourbon Cream Sauce (can ladle over). Serves 4-6
Bourbon Cream Sauce
1/4 cup reserved Bourbon Vinaigrette Marinade 1/4 cup Evan Williams Bourbon
2 tbsp butter 1/4 cup heavy cream
Prepare Sauce: In a saucepan over medium heat, add marinade and bourbon. Cook until reduced by half and then add the butter and stir to combine and reduce heat to medium. Add heavy cream and let simmer for 20-30 minutes, stirring occasionally.
CONTACT:
Larry Kass
Corporate Communications Director
Heaven Hill Distilleries Inc.
(502) 348-3921
lkass@heaven-hill.com