National Chicken I, II, III

What impresses me most about Contesters is what a bunch of incredibly confident people we are. Sometimes I worry though; my confidence might lean more toward delusional. When a recipe I feel strongly about is due to hit its winning deadline, I check the CCC site like a nutball. And then, when there’s no news posted, I take out my cell phone and turn the ring to high because there’s still hope!

Until the very second when an announcement breaks the forum’s chat waves, I’m pretty much riding on cotton candy clouds. And yet, the moment I read the winning post and cruise the successful recipe, all the flaws in my own invention start screeching. Like banshees.

This just happened with Nutrisoda. Once I realized I wasn’t going to gallop off into the James Beard Awards Sunset, I saw what I had done wrong. I mean, BBQ sauce? What’s unique or retro or gourmet about BBQ sauce? Sure, I tossed a few frozen berries in there, but that’s just common sense. BBQ sauce should be sweet.

I was deadly sad. For about 5 minutes.

The other thing about us Contesters is that we’re resilient. Like weighted clown punching bags, when you sock us we bounce right back. Often with more forward momentum than you ever would have expected. So, before I have to go downstairs and do work-schmooze for tonight's event, I typed up three new entries. And I assure you, they’re all BRILLIANT.

48th Annual National Chicken I,II, III

The Rules: The recipe must use chicken. It can be a whole chicken, or any part or parts; fresh (raw) chicken; marinated raw chicken; pre-cooked chicken, such as rotisserie; or ground chicken. Recipe should provide 4 to 8 servings. Recipe must be cooked twice in a three-hour time period, once for the judges and once for display. The dish to go to the judges must be completed within two hours of the start of the cookoff. Grilling recipes are not allowed.

Judging Criteria: Judging will be based on: taste, appearance, simplicity, and appeal.

The Prize: Nine regional winners will receive a prize of $1,000 (one thousand dollars) and an expense-paid trip to the National Cook-Off in May 2009, and will compete for the Grand Prize of $50,000 and the Judges’ Choice Award of $10,000.

The Entry Concepts: Malaysian-style chicken with coconut and a wasabi drenched dipping sauce; Nan Pizza with Indian-style toppings; Tempura battered chicken, rife with sweet, sour and greens.