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LEXINGTON, KY – Culinary students from the Sullivan University’s hospitality program were asked to submit original recipes containing Ale-8-One in honor of the Kentucky soft drink’s 80th Anniversary.
Five students were selected to compete in two different categories. Three original recipes were chosen to compete in the entrée/side dish category and two selected for the dessert/beverage group.
The competition began at 9:00 a.m. on Friday, June 30, 2006, at Sullivan University in their state-of-the-art prep kitchen. The finalists had two hours to prepare their recipes and submitted them to a panel of judges. A winning recipe was chosen from each category and a grand prize winner overall. The overall winning chef, Bret Jackson of Booneville, Kentucky received a $250 cash prize from the Ale-8-One Bottling Company, and prepared the recipe live on LEX 18’s Let’s Do Lunch on July 13, 2006, the 80th anniversary of Ale-8-One.
The winning recipes were:
Lemon-lime Ale-8-One Sorbet
by Jacob Krebs - Dessert Winner
1 tsp lemon zest
1 tsp lime zest
2 oz. lemon juice, fresh
2 oz. lime juice, fresh
4 oz. Ale-8-One
1 C cold water
1 ¼ C sugar
½ oz. Gran Marnier
Rock salt
Mix zests, juice, Ale-8-One and water together in mixing bowl. Whisk in sugar until completely dissolved. Add Gran Marnier. Chill mixture to under 40 degrees. Fill ice cream machine with chilled mixture and follow machine instructions for operation. Churn sorbet until thick. Serve chilled. Makes 1 quart (serves 4).
Ale-8-One hot wings with dipping sauce
by Jennifer Wilson - Entrée Winner
Wings
1 lb. chicken wings
1 12 oz. bottle Ale-8-One
2 Tbsp hot sauce
2 Tbsp pineapple juice
1 yellow onion, medium dice
Pinch of ground ginger
1 Tbsp garlic salt
¼ C canola or peanut oil for frying
Combine all ingredients except chicken wings until thoroughly mixed. Add wings and marinate 1 hour. Remove excess marinade from wings and lightly toss in: 1 C flour + 1 C cornstarch, combined. Deep fry for 8-10 minutes at 350 degrees.
Dipping Sauce
Reduce 1 12 oz. bottle Ale-8-One by half. Stir in:
2 Tbsp honey
2 Tbsp molasses
2 Tbsp hot sauce
1 Tbsp soy sauce
1 tsp tomato paste
Cayenne pepper to taste
Reduce by half or until sauce becomes syrupy.
Pork Chops with Asian Ale-8-One sauce
by Bret Jackson - Overall Grandprize Winner
Pork Chops
8 thick sliced center cut pork chops
1 ½ C all-purpose flour
3 C panko bread crumbs
3 eggs, beaten
2 Tbsp canola oil
One bunch green onions, chopped
Salt and pepper to taste
Sauce
3 12 oz. bottles or cans Ale-8-One
1 large red onion, sliced thin
2 ½ Tbsp finely minced garlic
3 Tbsp finely minced ginger
2 mangoes, fine julienne
2 apples (preferably Fiji), fine julienne and tossed in 2 TBL lemon juice. Reserve ½ of one apple for garnish.
3 Tbsp canola oil
Combine in bowl:
2 Tbsp hoisin sauce
4 Tbsp low sodium soy sauce
3 tsp fish sauce
For the pork chops: Preheat oven to 300 degrees and lightly grease a sheet pan. Dredge pork chops in flour, then egg, then bread crumbs. Heat oil in sauté pan over medium high heat. Quickly brown both sides of pork chops, then remove to baking sheet. Sprinkle with salt and pepper and place in oven for 20-25 minutes.
For the sauce: Sweat the onions, garlic and ginger in canola oil over medium heat. Add mangoes and apples, continue to cook over low to medium heat until fruit begins to soften. Add 1 can of Ale-8-One and half of the sauce mixture. Reduce by one third, then add second Ale-8-One. When it is reduced again by one third, add final Ale-8-One and rest of the sauce mixture. Reduce until thick enough to stand on plate. Add salt and pepper to taste if needed.
To serve: Serve 2 pork chops per person, bones criss-crossed. Spoon sauce over chops and around plate. Garnish with reserved apples and chopped green onions.
Bret Jackson is the son of Stephen Jackson, the superintendent of schools and Carolyn Jackson, retired teacher and brother of Luke Jackson all of Booneville. His wife Dana, a student at the University of Kentucky is also a native. They have a four-year-old son named Nate. Bret works full time at Toyota in Assembly on the second shift and is in his fourth quarter of study and Sullivan University. Bret will finish his degree in two more quarters and hopes to open a restaurant in London.
Judges for the competition included Lexington chef, Jeremy Ashby of AZUR in Beaumont Center, Churchill Downs Executive Chef Gil Logan, Dan Weldy, editor of Prep Magazine, Lexington Herald Leader Food Editor, Sharon Thompson, and Fielding Rogers, owner and executive vice president of Ale-8-One Bottling Company.
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