Chef's Favorites

Asheville area chefs all have something in common—a passion for great food that's lovingly prepared and artfully produced! Get a special taste of Asheville at home as local chefs share their favorite recipes.

Sweet Potato Salad Recipe

Enjoy sampling this sweet potato salad with popular Asheville area ingredients. Ingredients 5 pounds medium diced sweet potatoes 2 1/2 cups julienne shiitake mushroom 2 cups red onion finely diced 1 cup celery finely diced 2 Granny Smith Apples - fine julienne 1/2 cup apple cider vinegar 1 cup olive oil 2 tbsp. dry mustard 1 tbsp. curry powder 1 tsp. cayenne pepper 2 cups pumpkin seeds toasted 1/4

Sofrito Recipe

Make this Asheville chef's favorite sofrito recipe one of your new favorite dishes.  Ingredients  4 jumbo yellow onions 2 red peppers 1 poblano pepper 4 cloves garlic, chopped 1 pint high quality canned tomatoes 3 tbls. sherry vinegar 1 small pinch saffron 1/4 tbls. Spanish paprika Preparation Julienne onions and peppers. Saute and salt till liquid release. Add garlic and saute for

Faux French Onion Soup Recipe

Ingredients 2 cups white miso paste 10 cups water Gruyere cheese sliced into 8 long, thin strips Preparation In a large pot, bring water to a boil and whisk in white miso paste. Strain the broth through a fine mesh strainer into a large container. Refrigerate the miso broth overnight. Some of the sediment will float to the bottom. Carefully strain the clear broth from the sediment. Discard the

Spiced Carrot Soup with Cool Cashew Cream Recipe

Ingredients 3 Lbs Whole Carrots 2 Large Yellow Onion ½ Cup Vegetable Oil 2 Qts. Vegetable Stock 1/8 Cup Rice Wine Vinegar 1 Cup Honey 2 tsp Chinese Five Spice 6 (13oz) Cans Coconut Milk 1 cup Cashews 1/8 cup Water 3 Cups Heavy Cream ¼ Cup Honey ½ Tsp Salt Soup Peel & large dice carrots & onions. Heat oil in large stock pot over medium high heat. Sauté onions

Carolina Shrimp and Grits Recipe

Ingredients 2 ounce Peppers Red Bell 2 ounce Peppers Green Bell 2 each Onion Green Scallion 4 fluid ounce Cream Heavy 2 ounce Watagua Country Ham,Sliced 1 ounce Garlic, Whole Peeled 4 each Shrimp 13/15 P&D T/O Raw 8 ounce Grits, Yellow White Cheddar 1 fluid ounce Jack Daniels, Black Label Preparation Sauté pepper trinity in butter with country ham & garlic. Add shrimp and deglaze

Smoked Bacon Wrapped Jumbo Shrimp Recipe

Ingredients 4 each U-10 Jumbo Shrimp P&D 8 oz. Sliced Bacon, Smoked ½ each Poblano Pepper, seeded & finely diced 2 oz. Smoked Gouda Cheese, Shredded 2 oz. Lump Crabmeat 2 oz. Cilantro, finely chopped 1 oz. Olive Oil 1 oz. Fresh Garlic, chopped Salt & Pepper, to taste Preparation Take Shrimp and split lengthen, not entirely, leaving room for stuffing. Take remaining ingredients

Braised Cabbage Stuffed Pork Chop with Green Apple Jam Recipe

Ingredients 1 each 12 oz. Pork Chop 3 oz. Red Cabbage 4 oz. Cider Vinegar 4 oz. Apple Juice 1 each Granny Smith Apple, Peeled & Diced 2 oz. Sweet Onion, Diced 2 oz. Port Wine 2 oz. Brown Sugar 2 oz. Whole Butter Preparation Butterfly Pork Chop to make stuffing pocket. Braise cabbage with cider vinegar and apple juice, salt & pepper to taste. When cabbage is tender, drain excess liquid and

Grilled All-Natural Duck Breast with Fresh Peach and Green Tomato Chow Chow Recipe

Ingredients 2 each All Natural Duck Breast Duck Marinade (Overnight) - 4 oz. Cider Vinegar - 4 Tbsp. Peach Compound - 4 oz. Peach Schnapps - 8 oz. Olive Oil (Yield marinade for 8 Duck Breast) Peach & Green Tomato Chow-Chow 1 each Green Tomato, Small Dice 2 each Fresh Peaches, Small Dice 2 oz. Diced Red Onion, Green Pepper, Red Pepper Mixture ¼ oz. Turmeric ¼ oz. Celery Seed

Southern Sweet Potato Spoonbread Recipe

Serve With: A holiday meal - Christmas, Thanksgiving, or Easter Prep Time: ~ 20 min for all prep Cook Time: ~ 10 min for all cook times Bake Time: ~ 1.75 hrs for all baking times Yield: ~ 10 servings Ingredients 3 Large Sweet Potatoes 1/3 Cup Yellow Cornmeal 3/4 Cup Flour 2 Cups Milk 1 Cup Heavy Cream 1 Cup Water 6 Tbsp Butter 2 Tbsp Vegetable Oil 3/4 Cup Brown Sugar 1/3 Cup Honey 1/2 Cup Maple

Pasta Primavera Recipe

Provided by Brian Ross, Director of Food and Beverage at Biltmore especially for ASAP's Growing Minds Farm to School Cooking Program. 6 servings 3 carrots, peeled and cut into thin strips 2 medium zucchini or 1 large zucchini, cut into thin strips 2 yellow squash, cut into thin strips 1 onion, thinly sliced 1 yellow bell pepper, cut into thin strips 1 red bell pepper, cut into thin strips 1/4

Squash Casserole Recipe

Courtesy of Early Girl Eatery and re-printed from Eatin' in Season in Mountain Xpress Ingredients 2 tbsp butter 3 zucchini, thinly sliced (about 4 cups) 3 yellow squash, thinly sliced (about 4 cups) 1 cup onion, diced ½ cup celery, diced 1 clove garlic, minced 4 eggs, beaten 1½ cups cheddar cheese, grated ½ cup Parmesan cheese 1½ tbsp fresh basil, chopped 1½

Il Pollo di Sole Recipe

This popular chicken recipe is sure to bring a taste of Asheville to your home. Ingredients 4 chicken breasts - cleaned 1/2 cup flour - for dredging 3 tbsp. olive oil 2 tbsp. chopped garlic 1/2 tbsp. fresh rosemary - chopped (use whole sprigs to garnish) 1/2 cup artichoke hearts 2 tbsp. capers 1 medium tomato seeded and diced 1/2 cup chicken stock/broth 1 lemon - juiced 2 tbsp. butter 2 tbsp.

Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup from Chef Charlie Widner of Tomato Jam Cafe Ingredients: 1 large (2 pound) butternut squash Olive oil Salt and pepper to taste 3 cups vegetable stock (heated) 3 cups 2% organic milk or soy milk (heated) Nutmeg, cinnamon and ginger to taste 1 teaspoon parsley Instructions: Preheat oven to 400 degrees. Wash and dry the butternut squash. Carefully cut the squash in half

Early Girl Eatery Vegan Chili Recipe

Make this Asheville chef's fav orite chili recipe one of your new favorite dishes. 2 yellow onions, diced 6 cloves garlic, minced 1/4 cup olive oil 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 poblano pepper, seeded and diced 1 Anaheim pepper, seeded and diced 2 jalapeno peppers, diced (keep seeds) 5 lbs. ripe tomatoes, pureed 5 lbs. water 5 cups kidney beans,

Southern Tomato Quiche Recipe

Ingredients 4 Tomatoes 1/2 teaspoon kosher salt 6 thick bacon slices 1 bag fresh spinach ½ cup Goat Cheese ½ cup mayonnaise 1/2 cup chopped fresh basil - Blue Herron Farm - Leicester, NC 2 green onions, thinly sliced - Seasonal Produce Farm, Canton, NC 1 garlic clove, chopped 3 Eggland's Best Eggs, slightly beaten 1 (9-inch) frozen unbaked deep-dish piecrust shell, thawed 1 cup

Appalachian Paella Recipe

Ingredients 8 oz. Pepper Trinity (Diced Red & Green Peppers, Diced Vidalia Onions) 1 tsp. Fresh Chopped Garlic 4 oz. Roasted Chicken 2 oz. Country Ham 2 each 26-30 Shrimp 8 oz. Rice Blend (Equal amounts of Roasted Corn, Black beans, Red & Brown Rice) Preparation Sauté ingredients in bacon grease. Season each portion with small sprinkle of equal amounts of cayenne and cumin. If

Grilled Pork Porterhouse Recipe

With a Brown Sugar & NC Granny Smith Apple Port Wine Reduction Ingredients 1 each 12 oz. Pork Porterhouse Chop 2 oz. oz. Brown Sugar 3 oz. Large Diced NC Granny Smith Apples 2 oz. Port Wine Salt, Black Pepper to taste Butter Preparation Take Pork Chop and grill to perfection. To make sauce - Take butter and sauté diced apples with brown sugar. Cook to caramelization stage and deglaze

Trout with Crab Remoulade Recipe

Ingredients For the trout: 4, 8-10 oz. Sunburst Farms natural trout fillets, pin bone out. 1 tbsp. extra virgin olive oil Sea salt and black pepper to taste For the remoulade: 1 cup low fat canola oil mayonaise 1/4 cup fresh lemon juice 1 tbsp. capers 1/4 cup minced red onion 1/4 cup minced red bell pepper 1 tbsp. chopped parsley 1/4 pound pasturized lump crab meat 1 pinch cayenne pepper Sea salt