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
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
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
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,
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
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.
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
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
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
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
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