Cochon 555 Oklahoma

I am excited to tell all of you that I will be going to Cochon 555 Oklahoma in Stillwater, Oklahoma on April 3rd! This blog and I were selected by foodbuzz to go! You will hear all about it on this blog too! I cannot wait!

Cochon 555 Oklahoma

Chefs:
CHRIS SHEPHERD - Catalan - Houston, TX
MATT HARRIS - J&G Grill - Park City, UT
CURT HERRMANN - White Owl - Tulsa, OK
KURT FLEISCHFRESSER - Coach House - Oklahoma City, OK

Butcher: RYAN FARR - 4505 Meats

Wineries:

Revana Family Vineyard
Miner Family Vineyards
Domaine Serene
K Vintners
Raptor Ridge Winery

Judges:

Philippe Garmy – OSU-HRAD, Stillwater
Jon Biegel – Chesapeake Energy, OKC
Mark Brown- Tulsa World, Tulsa

Chess Tart

I was reading my Martha Stewart Living Magazine and came across a recipe for a Chess tart. I changed it around to fit what I had in the pantry and it was great! If you have never had a chess pie, it is like a pecan pie without the pecans. Chess pies have Southern roots an can be found in most cookbooks featuring down home cooking. This is What's Cookin on Beaty's Creek today.

Needed:

For the Tart Shell

3 cups graham cracker crumbs
10 T butter-melted
4 T sugar

Mix all the above ingredients together and stir very well. Press firmly into your tart pan. I used plastic wrap laid on top to make smoothing easier. Put in fridge for 15 minutes to let the crust set. Bake at 350' for 15 minutes. Cool completely. Lower oven temp to 325'. Now on to the filling.

For the Filling:
2 cups granulated sugar
1 cups packed brown sugar
6 eggs
2 sticks butter-melted
2 vanilla beans-scraped

Mix all of the filling ingredients together and pour into tart shell and bake at 325' for 40 minutes. It will look a little loose when you take it out. Cool completely and place in fridge overnight. Serve cold, if you can wait that long....