Competition’s on! One-sided though it may be….
My friend and fellow foodie, Bill, challenged me to enter a cooking contest held by the Oriental Wok restaurant in Northern Kentucky. And thanks to the largely useless combination of ego, cooking bravada and foolishness, I accepted the thrown gauntlet.
Now, Bill is a fabulously talented cook and writer with many years of serious BBQ competitions under his belt (trust me, you’ve never had ribs until they’ve been prepared by a BBQ circuit veteran – you’ll never order them at any restaurant, ever again). So, that’s the foolish, bravadaful part. I haven’t got a chance.
The competition called for the creation of an entree, appetizer, side or dessert, using one of the Oriental Wok’s commercial sauces. Sensibly, I first came up with the name of my entry, as all great chefs do. Then built the dish completely around that name. As all great chefs do.
I haven’t got a chance.
Finalists will be announced next week. It was mighty fun though, and I enjoyed going over and over the ingredients list in my head during boring tasks at work (which, frankly, are all of them).
I took some photos of the prep of the final run of the dish. My dish may not win any prizes, but I think it’s delicious, if a little weird. So, here’s my East Meets West Lunch Bowl (bacon, chicken (or scallops or shrimp), crimini mushrooms and green onions sauteed in Oriental Wok’s General Wong’s spicy sauce, and served over fried rice):
[Update: SoupAddict is humbled to report that she placed second in this competition, bumping her friend and his master-BBQer ego down to fourth. [Ha HA!] However, we were both trounced by some white-haired dude that prepared spicy shrimp and grits.]