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Fine Swine, Cold Beer and a Prelude of Summer in One Event

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Members of the the Art Institute of San Antonio prepare a paella for guests of the second Fine Swine Cook-off.

Members of the the Art Institute of San Antonio prepare a paella for guests of the second Fine Swine Cook-off.

FLORESVILLE — The temperatures hit new heights for the year Sunday and the sun was somewhat unforgiving at the South Texas Heritage Pork farm as three culinary schools prepared pigs for the second annual Fine Swine Cook-Off and Flavor Fest.

Guests line up for lettuce cups filled with pork and rice.

Guests line up for lettuce cups filled with pork and rice.

But withstanding the heat of the kitchen — even an outdoor kitchen — is something all chefs-in-training learn how to handle, so there were few grumbles, though most welcomed the shade of their tents while they cooked away.

The teams from the Art Institute of San Antonio, the Culinary Institute of America and the San Antonio Food Bank were all trying to be the most creative with every last bit of meat found on the pig. So, the ear might be fried and used as a garnish on a salad. Or the heart could be turned into jerky (see recipe below). One group even bottled its own … mmm … Bacon Soda.

These dishes were all for the judges. Meanwhile, the rest of the guests treated themselves to an assortment of treats available in another competition. A group of chefs from Corpus Christi offered a seafood sampling that included an oyster on the half shell with a lemon grass and horseradish gelée, shrimp headcheese, shrimp shell stock with lemon foam and shrimp sausage. Where Y’at’s Pieter Sypesteyn served crispy pork boudin balls and steaming hot bowls of goat and hominy gumbo, while Brandon McKelvey of Say.She.Ate fried chicken in duck fat. James Canter, who won last week’s Paella Challenge, showcased quail in an oyster kimchee sauce with watermelon radish.

Local beers from Ranger Creek, Alamo, Guadalupe and Saint Arnold were on tap, while Pedernales Cellars wines were available.

Cutting up every bit of pork flavor.

Cutting up every bit of pork flavor.

In the end, the judges’ panel gave top pork prize to the Art Institute while their favorite of the open contest from the rest of the chefs on hand went to the team from the Corpus Christi area, which included Paul Morales, Audie Morris and David Graham. (This was a second win for Morales, who was part of the award-winning pork team from last year, also the Art Institute.) The people’s choice award went to the team from the Texas Cooks Co-op. (The judges’ panel included celebrity chef John Besh as well as local chefs Steven McHugh, Michael Sohocki, David Gilbert and John Russ among others.)

But the real winners were those who got to sample these local foods, whether it was the pork at center stage, the goat, the chicken or the quail. All of it came from Texas, if not specifically from the region south of San Antonio where South Texas Heritage is located. It had to be prepared on site, but it also had to be humanely raised, which also means healthier for those eating the food.

Pig Heart Jerky

Brian West of the CIA bastes a fresh ham.

Brian West of the CIA bastes a fresh ham.

1 pig heart
3 1/2 ounces soy sauce
1 teaspoon liquid smoke
1 teaspoon granulated garlic
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon granulated onion
1 teaspoon freshly ground black pepper
1 teaspoon red chile flakes6 ounces crushed black peppercorns or red chile flakes (optional)

Pat dry the heart and remove all fat and veins from the heart. Cut into thin slices, approximately 1/4 inch thick. Mix soy sauce, liquid smoke, granulated garlic, Worcestershire sauce, granulated onion, 1 teaspoon black pepper and 1 teaspoon red chile flakes together in a zip-lock bag. Add the heart slices and marinate for 24 hours. Flip the bag over every 5 hours or so to get even distribution of the marinade.

Remove the heart slices from the marinade and pat extremely dry. If you want a more peppered jerky, roll the slices in crush black peppercorns or red chile pepper flakes.

Lay out the pieces in an even layer on a food dehydrator. The slices are done when they shrunken 30 percent to 40 percent and are dry but pliable.

From the Art Institute of San Antonio

 

A member of the Art Institute's team prepares to serve the judges.

A member of the Art Institute’s team prepares to serve the judges.

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