Chef Clash Recipes

Pig Candy


  • 1 pound high quality bacon, sliced
  • 2 tablespoon pure maple syrup (not pancake syrup)
  • ¼ cup brown sugar
  • 2 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper

Preheat your oven to 350 degrees. Wrap a rimmed baking sheet with aluminum foil and top with a wire rack. In a large bowl, add the maple syrup, brown sugar, Dijon mustard, kosher salt, and cayenne pepper. Mix well. Add the bacon to the bowl and toss gently with your hands. Make sure that all of the slices are evenly coated. Place the bacon in a single layer onto the wire rack. Bake in the center of the oven for about 20 minutes. The bacon will be a bit brown, but will most likely need to bake for another 10-15 minutes. It should look slightly dark (not burnt) and crispy. If you take it out too soon, the texture will be chewy. Be patient! Remove from the oven and cool for 5 minutes on the rack. Don’t let them sit too long or else they will stick. Once cool enough to handle, you can break the bacon into chards (you’ll have about 32 pieces). Alternatively, you can leave them whole. Serve at room temperature.

Cook: Johnathon James

Chicken Chili


  • 16 ounces can kidney beans
  • 16 ounces can tomato sauce
  • 10 ounces frozen corn
  • 28 ounces can diced tomatoes
  • 1 packet taco seasoning
  • 1 tablespoon cumin
  • 1.5 tablespoon chili powder
  • 3 boneless skinless chicken breasts
  • chopped jalapeños
  • chopped cilantro

Boil chicken until fully cooked through. Pull chicken out and shred chicken with a fork. Do not cut the chicken into pieces, shred it apart with a fork. If the chicken is fully cooked, it should almost fall apart. After chicken is shredded, combine all ingredients in a pot. For the cans of ingredients, do not strain them. The combinations of what’s in the cans creates the broth. Cook on low to medium for 45 minute to an hour. Don’t allow for the chicken to cook further on a high heat. You simply want it warming for a long period so the flavors can all mix.

Cook: Andrew Rogers

Smoked Baked Mac and Cheese


  • 2 cups milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (10 ounces) block extra sharp Cheddar cheese, shredded
  • ¼ teaspoon ground red pepper (optional)
  • ½ 16 ounces) package elbow macaroni, cooked

Preheat oven to 400 degrees. Microwave milk at HIGH for 1 ½ minutes. Melt butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Whisk in warm milk. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened. Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. Aluminum disposable baking dish; top with remaining cheese. Place pan in a smoker (or on gas grill NOT directly over the flame) and smoke at approximately 250 degree for 30 minutes. Don’t add too much smoke. A shorter time may be desired if the smoke is too heavy. Remove from the smoker and place into the oven and bake at 400° for 20 minutes or until golden and bubbly.

Cook: Mark Bollman

Chicken Spaghetti Casserole


  • 2 cups chopped chicken breast
  • 2 ounces spaghetti, broken and cooked
  • 1 cup soft bread cubes
  • 1 cup grated sharp cheddar cheese
  • ¼ cup chopped green bell pepper
  • 1½ cups sodium free chicken broth
  • 1 jar (2 ounces) pimentos, drained
  • 3 eggs slightly beaten
  • ½ teaspoon salt

Preheat oven at 350 degrees. Mix chicken, spaghetti, bread cubes, cheese and bell pepper. Pour in 11×7 baking dish. Mix chicken broth, eggs, pimentos and salt in large bowl (mix well). Pour mixture over chicken and stir well to combine. Cover with foil and bake for 35 minutes. Remove foil and bake 10 more minutes.

Cook: Kelvin Booker

Craft Beer Brownies


  • 1 cup of local Stout craft beer
  • 16 ounces semisweet or bittersweet chocolate, chopped, divided
  • 1 cup plus 2 tablespoons (2 ¼ sticks) unsalted butter
  • 1 ½ cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1 teaspoons kosher salt, divided

Preheat oven to 350 degrees. Line a 9x9x2 inch metal baking pan with foil, leaving a 2 inch overhang. Bring stout to a boil in a medium saucepan; cook until reduced to ½ cup, about 12 minutes. Let cool. Reserve ¼ cup stout.
Stir 12 ounces chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then ¼ cup stout from pan. Fold in flour and 1 ¼ teaspoon salt. Pour batter into prepared pan. Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. Stir remaining 4 ounces chocolate in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Add reserved ¼ cup reduced stout, remaining 2 tablespoons butter, and ¼ teaspoon salt; whisk until well blended.
Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature. Using foil overhang, lift brownie from pan; cut into squares.

Cooks: Tom Harness & Matt Carnaghi

Baked Brie


  • 1 frozen pastry square
  • 1 round wheel of brie cheese
  • ¼ cup balsamic vinegar
  • ¼ cup brown sugar
  • ¼ cup sliced almonds
  • ¼ stick butter

Thaw frozen pastry; lay out on table, coat top with butter. Lay brie wheel in center. Mix brown sugar and vinegar in bowl and pour over brie. Sprinkle almonds over brie. Wrap pastry tightly around brie wheel. Coat outside with butter. Place on cookie sheet and bake at 350 degrees until golden brown. Slice and serve.

Cook: Matt Duffy

Aur’s Colorful Quinoa Salad


  • 1 cup quinoa
  • 2 cups water
  • ½ cup apple juice or ¼ cup sugar
  • ½ cup chopped fresh cilantro
  • ¼ cup apple cider vinegar or rice wine vinegar
  • ¼ cup toasted sesame oil or good quality high flavor olive oil
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons minced fresh garlic
  • ¼ teaspoon salt
  • 1 small red sweet onion, diced
  • 1 small yellow bell pepper, diced
  • 1 small red bell pepper, diced
  • 3 carrots, julienned
  • 2 cups black beans rinsed
  • 4 roma tomatoes, thinly sliced
  • cayenne pepper to taste
  • 1 small jalapeno, minced
  • 1 lime, juiced and some zest

Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 – 6 minutes than add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 – 20 minutes. Meanwhile whisk juice, cilantro, vinegar, oil, ginger, garlic, salt and cayenne in a medium bowl. Add all veggie; bell pepper, beans and green onions; toss to coat. When quinoa is finished cooking let cool, add to the mixture and toss to combine. Non vegan version add: Add feta or queso blanco. Beans and tomatoes can easily be left out. Other veggies can be substituted (radish, celery, fresh beet, green pepper, cranberries, cherry tomatoes) but the idea is to have color and crunch/texture. Nuts can even be added. I like toasted almonds. In season can add greens like arugula or kale. Instead of water use chicken or veggie broth to cook quinoa. Instead of salt add Kalamata olives. Instead of cilantro; ¼ cup chopped fresh parsley or ¼ cup chopped fresh chives or mint (in season)

Cook: Aur Beck

Red Beans and Rice


  • 1 pound dried red beans- rinsed
  • ½ cup chopped ham
  • ½ pound smoked sausage- shopped into smaller pieces
  • 1½ cup chopped onions
  • ½ teaspoon salt
  • ½ teaspoons pepper
  • 3 bay leaves
  • 2 teaspoons thyme
  • 1 pound smoked ham hocks
  • 4 tablespoons finely chopped garlic
  • 10 cups chicken stock
  • 4 tablespoons bacon grease
  • 4 cups white rice

Soak beans overnight in water. Drain. Heat bacon grease. Add the onions. Add salt and pepper. Stir until onions and translucent. Add the bay leaves, thyme, sausage and ham hocks. Stir to brown sausage and ham hocks. Add garlic. Add beans and chicken stock. Stir and bring to boil. Reduce to simmer, uncovered. Stir occasionally until beans are soft. Prepare rice according to package. Serve beans over rice. As an extra addition, you can add chicken or shrimp to recipe.

Cook: Estus Hood, Former Green Bay Packer

Bacon Wrapped Teriyaki Pork Tenderloin


  • 1 or 2 pork tenderloins
  • bacon, uncooked
  • garlic (cloves)
  • ground black pepper
  • salt
  • teriyaki sauce
  • dried parsley

Marinate tenderloins in teriyaki sauce for at least 4 hours (overnight in refrigerator works well). Place 2 sheets of aluminum foil on counter. Length of aluminum foils sheets should be longer than the tenderloin (wrap tenderloins individually). Lay bacon strips side by side on foil for length of the tenderloin. Place tenderloin on bacon and wrap loin with bacon. Mince garlic cloves and spread over bacon wrapped loin, amount to individual taste. Season with pepper, salt and parsley to taste. Pull foil over loin and close foil so seam is above the mid-point of loin to prevent grease drippings. Place on medium-low heat on grill for 1 to 1 ½ hours, depending on the size of loin. Open foil for last 15 minutes to brown top of loin (not necessary, but provides a different texture). Place cooked loin on platter, slice and pour drippings over.

Cook: Mark Dillon

Smore Truffle


  • 1 sleeve (8 ounces) graham cracker squares
  • 3 tablespoon butter
  • 6 cups mini-marshmallows
  • 48 individual mini-marshmallows (count)
  • 1 tablespoon butter for preparation (not an additional ingredient)
  • 6 squares (12 ounces) chocolate bark coating

Set aside 4 graham cracker squares for later use as garnish. Set aside 48 mini-marshmallows for later use as a garnish. Crush 8 ounces of graham crackers in a gallon ziplock bag to a coarse consistency. In microwave safer 2 quart bowl melt 6 cups marshmallows and 3 tablespoon butter on high for 2 minutes. Stir after approximately 1:30. Watch carefully to keep from boiling over as microwave times may vary. Melt and stir until smooth. Remove from microwave and immediately add 8 ounces of crushed graham crackers stirring until blended. Let sit at room temperature for approximately 10 minutes or until cool enough to handle with fingers. While mixture is cooling crush remaining 4 graham cracker squares in gallon bag to coarse consistency. While mixture is cooling squish flat each of the 48 mini marshmallows for later use. Coat hands with 1 tablespoons butter to keep mixture from sticking to hands. Roll mixture into approximately 48 1 inch in diameter balls and place on parchment or wax paper. Repeat coating of hands as needed. Melt 6 squares (12 ounces) of chocolate bark coating in microwave safe bowl for approximately 2 minutes or until melted smooth. Use a fork to dip balls into chocolate bark coating and a knife to side them off onto parchment or wax paper. While chocolate is still wet sprinkle graham cracker crumbs on top of each ball and then place one squished mini-marshmallow on top. Let cool for 15 minutes. Transfer all balls to heat resistant plate or cookie sheet. Use cooking torch to toast top of each marshmallow to a golden brown.

Cook: Brad Dillard

For more information, contact Jolene Falat at or 618-457-3741