The final Jack Daniels competition is held in Lynchburg, Tennessee, in the United States. Lynchburg is a community tucked away in the rolling hills of the Southern United States, a sleepy community that receive nearly all its annual visitors because it is the home of Jack Daniels whisky.

Oddly enough, this huge Jack Daniels competition is held in a county that does not allow drinking. In the US, it’s called a “dry county”. The county forbids the sale of alcoholic beverages, as do many places in the Southern United States, mainly due to religious considerations of residents.

Any Jack Daniels competition is a huge deal, and well worth attending in person if possible. Naturally the BBQ competition draws the most attention because everyone loves BBQ foods and Jack Daniels makes a great BBQ sauce. Everyone present at the competition has some “secret” ingredient they use to make their BBQ sauce special and it’s fun to sample foods and try to guess what their secret ingredient is. .

For this dish, you should use the freshest wild or farmed salmon. Chilling it in the freezer for 20 minutes makes it easier to dice.

4 servings

PREP TIME: 40 minutes
TOTAL TIME: 40 minutes

Ingredients

1 8-oz. boneless salmon fillet, skinless
1/4 cup finely diced, seeded cucumber
1 Tbsp. fresh lime juice
1 1/2 tsp. minced fresh chives
1 1/2 tsp. minced fresh cilantro
1 1/2 tsp. grapeseed or vegetable oil
1 1/2 tsp. minced, seeded jalapeño
1 1/2 tsp. minced shallot
3/4 tsp. minced peeled fresh ginger
1/2 tsp. Asian sesame oil
1/4 tsp. (scant) lime zest
Kosher salt and freshly ground black pepper
Thick-cut potato or tortilla chipsPreparation

Place salmon on a plate; freeze until well chilled, about 20 minutes.

Thinly slice salmon lengthwise into 1/8″-wide sheets. Cut each sheet into 1/8″-long strips. Cut strips crosswise into 1/8″ cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.

Nutritional Information

One serving contains (Analysis includes 1/2 oz. potato chips per serving):
Calories (Kcal) 180.8
%Calories From Fat 44.3
Fat (G) 9.0
Saturated Fat (G) 1.1
Cholesterol (Mg) 35.8
Carbohydrates (G) 10.3
Dietary Fiber (G) 0.1
Total Sugars (G) 0.3
Net Carbs (G) 10.2
Protein (G) 14.0
Sodium (Mg) 68.8

credit to: the Bon Appétit Test Kitchen

6 servings

1 tablespoon olive oil
1 small onion, finely chopped
1 garlic cloves, minced
1 cup corn kernels

3 cups water, divided
1 teaspoon salt
1 cup stone-ground cornmeal

Additional olive oil
1/2 cup freshly grated Parmesan cheesePreparation

Heat 1 tablespoon oil in medium skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute. Add corn; sauté until heated through, about 3 minutes. Remove from heat.

Bring 2 cups water and 1 teaspoon salt to boil in medium saucepan over medium heat. Whisk cornmeal and 1 cup water in medium bowl to blend. Whisk cornmeal-water mixture into boiling water; return to boil. Cook until polenta is smooth and thick, stirring often, about 30 minutes. Stir in corn mixture.

Brush 11x7x2-inch dish with oil. Spread polenta in dish. Cool completely. DO AHEAD Can be made 1 day ahead. Cover; chill.

Prepare barbecue (medium-high heat). Brush grill with oil. Cut polenta into 12 squares. Brush both sides with oil. Place on grill; cover grill. Grill until polenta is golden brown, about 3 minutes per side, sprinkling with cheese during last minute. Serve hot.

credit to: Rick Rodgers

8 appetizer servings

Ingredients

Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounces chilled Pilsner, lager-style beer, or club soda
3 stiffly beaten egg whites
Zucchini blossoms (stamens removed; about 2 dozen)
Sea saltingredient info
Zucchini blossoms are sold at farmers’ markets, better supermarkets, and melissas.com.

Preparation

In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don’t overwhisk or you’ll deflate the batter). Fold egg whites into batter. One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.

Nutritional Information
One serving (3 blossoms) contains:
Calories (kcal) 122.9
%Calories from Fat 63.4
Fat (g) 8.8
Saturated Fat (g) 0.7
Cholesterol (mg) 0
Carbohydrates (g) 8.8
Dietary Fiber (g) 0.3
Total Sugars (g) 0.8
Net Carbs (g) 8.5
Protein (g) 2.4
Sodium (mg) 91.0

credit to: the Bon Appétit Test Kitchen

1 cup ricotta
1 tablespoon freshly chopped mint
1/2 teaspoon grated lemon zest
Kosher salt
Freshly ground black pepper

zucchini blossoms

Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce chilled Pilsner, lager-style beer, or club soda
Zucchini blossoms (stamens removed; about 2 dozen)
Sea salt

ingredient info
Zucchini blossoms are sold at farmers’ markets, better supermarkets, and melissas.com.

Preparation

stuffing

To fill about 16, combine ricotta, mint, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 Tbsp. ricotta mixture.

zucchini blossoms

In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don’t overwhisk or you’ll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.

Nutritional Information
1 serving (2 blossoms) contains:
Calories (kcal) 177.2
%Calories from Fat 61.7
Fat (g) 12.3
Saturated Fat (g) 2.7
Cholesterol (mg) 15.0
Carbohydrates (g) 10.2
Dietary Fiber (g) 0.3
Total Sugars (g) 1.7
Net Carbs (g) 9.9
Protein (g) 6.4
Sodium (mg) 210.6

credit to: the Bon Appétit Test Kitchen

Ingredients

Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounces chilled Pilsner, lager-style beer, or club soda
Zucchini blossoms (stamens removed; about 2 dozen)
Sea salt

ingredient info
Zucchini blossoms are sold at farmers’ markets, better supermarkets, and melissas.com.

Preparation

In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don’t overwhisk or you’ll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.

variation #1
For an even lighter, crispier crust, try Crispy-Fried Zucchini Blossoms.
variation #2
Stuffed blossoms are a favorite in Italy. See our Stuffed Zucchini Blossoms recipe.

Nutritional information
One serving contains:
Calories (kcal) 117.9
%Calories from Fat 66.0
Fat (g) 8.8
Saturated Fat (g) 0.7
Cholesterol (mg) 0
Carbohydrates (g) 8.8
Dietary Fiber (g) 0.3
Total Sugars (g) 0.7
Net Carbs (g) 8.4
Protein (g) 1.3
Sodium (mg) 73.8

credit to: the Bon Appétit Test Kitchen

6 servings

2 cups plain whole-milk yogurt
1 cup chopped fresh mint
2 teaspoons garam masala
Salt and pepper to taste

Cut into 6 wedges each:

2 red bell peppers
3 large zucchini
2 red onions

Toss vegetables in the following mixture; thread on bamboo skewers that have been soaked in water for 30 minutes:

1/4 cup vegetable oil
1 tablespoon garam masala
Salt and pepper to taste

Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill vegetables until slightly charred in spots, turning occasionally, about 8 minutes.

Serve vegetables and mint raita alongside Grilled Tandoori Lamb.

credit to: Mark Bittman

Serves 4

Ingredients

1 pound fresh Pacific halibut or other firm-fleshed fish
1 teaspoon kosher salt
3 tablespoons fresh lime juice
2 ripe avocados, peeled and pitted
3/4 cup green olives, sliced
1/2 cup tomatillos, diced
1/4 cup onion, very finely chopped
1/4 cup fresh cilantro leaves
1 jalapeño, stemmed, seeded, and minced (optional)
2 tablespoons olive oil
Tostadas or torilla chips

ingredient info
To ripen avocados more quickly, place them in a sealed paper bag with an apple or a banana for 24 hours.

Preparation

Chop fish into 1/2″ cubes; place in medium bowl. Add kosher salt; toss to coat. Add lime juice; toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, about 30 minutes.

Dice avocados; add to bowl along with green olives, tomatillos, onion, cilantro, and jalapeño Add olive oil and season to taste with salt.

Serve over tostadas or with tortilla chips for dipping.

Nutritional Information
One serving contains:
Calories (kcal) 244.1
Calories from Fat (kcal) 151.8
Fat (g) 16.9
Saturated Fat (g) 2.0
Cholesterol (mg) 24.2
Carbohydrates (g) 7.8
Dietary Fiber (g) 3.8
Total Sugars (g) 1.3
Net Carbs (g) 4.1
Protein (g) 17.0
Sodium (mg) 472.1

credit to: Johnny Hernandez, La Gloria, San Antonio

Ingredients

1/2 cup lump crabmeat
1 celery stalk, diced
1/2 tablespoon chervil, chopped
1 teaspoon finely grated lemon zest
2 avocados
1 cup vegetable stock
2 tablespoons crème fraîche
1 tablespoon fresh lime juice
3/4 teaspoons kosher salt
Preparation

Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.

Halve and pit avocados; scoop flesh into a blender. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée until smooth. Season soup to taste with salt and pepper; chill.

Divide soup among 4 bowls. Spoon crab salad into center of each bowl.

Nutritional Information
One serving contains:
Calories (kcal) 143.8
Calories from Fat (kcal) 100.1
Fat (g) 11.1
Saturated Fat (g) 2.6
Cholesterol (mg) 23.0
Carbohydrates (g) 6.7
Dietary Fiber (g) 4.2
Total Sugars (g) 1.0
Net Carbs (g) 2.5
Protein (g) 6.0
Sodium (mg) 418.1

credit to: Shaun McCrain

Ingredients

2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces cream cheese, softened (3 tablespoons)
1 1/4 cups heavy cream
2/3 cup sugar
1 1/2 tablespoons light corn syrup
1/2 cup toasted pistachios, very finely ground
1/4 teaspoon pure almond extract
1/4 teaspoon kosher salt

Preparation

Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.

In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.

Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the pistachios, almond extract and salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.

Strain the ice cream base into an ice cream maker, pressing the pistachios with the back of a spoon to extract all the flavor, and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container.

Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the pistachio ice cream until firm, about 4 hours.