At Chicago’s Food and Wine Festival, presenting Cola Pork Skewers on Saturday July 3, 2010 at 12:00noon! Come, watch, visit, and taste the Grace Before Meals message at Dominic’s Cooking Corner.

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Yes, I was in a cooking competition with some of the top chefs of New Orleans:  Executive Chef Justin of La Petite Grocerie, and Chef Christopher, Chef du Cuisine of Commander’s Palace (the same place that gave Emeril his fame!).

Judge Feldman - the same judge who just yesterday halted Obama’s drilling plan ban - read the verdict.

Msgr. Nalty, the same priest who helped me win the Throw Down with Bobby Flay, hosted the event in his lovely parish.  This event was designed to bring his three parishes together for a “fun” raiser.  What better way to do that than with food.

Again, going up against some of the top chefs in New Orleans wasn’t easy. They produced a beautiful local fish dish with an incredible salad - and a cobbler for dessert.  They described it much better than I did.  I’ll have to get the recipe, as it was DELICIOUS!

I on the other hand, went more “family style” with a Coconut Bourbon Cream Chicken with a Trinity Fried Rice, served in a grilled red pepper ring.

And the winner is - (drum role please) - a TIE!

The real winners were the people who had a chance to sample our cuisines, and more importantly grow closer as a parish family - around this delicious table, and more importantly around the Lord’s Table, where those who eat of that Sacred Meal, are the true winners.

(Picture of the judges and competitors).

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Satisfyingly Stuffed Chicken

Ingredients (Per serving)

1 chicken breast

1 Tbs Brie cheese

½ Tbs pancetta or bacon, sliced into thin strips

½ tsp butter

1-2 Tbs Italian Season breadcrumbs for dredging

Oil or baking spray

Salt and pepper.

Instructions:

Preheat oven to 375.  Season chicken with salt and pepper.  Slit ½-inch pocket into the meatiest part of the chicken breast.  Insert the butter, Brie, and then the bacon.  Carefully coat the chicken with the breadcrumbs.  Prepare a baking dish with either oil or cooking spray to avoid sticking.  Cover dish with foil and put in oven to cook for 20 minutes.  Remove the foil in order to crisp up the pancetta/bacon.  Once bacon turns crispy, remove chicken from oven.  Allow to rest 2-3 minutes before serving.  It’s a perfect chicken dish that can be complimented by a chilled grilled vegetable salad.

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