Baked Eggs in Cheese Sauce with Country Ham Sovereign Remedies serves up a delicious twist on coddled eggs, a dish that dates back to late 19 th century England. Coddling is a gentle steaming that results in a soft-cooked egg. At Sovereign Remedies, the eggs are served in a mornay, a cheese sauce made by enriching a standard béchamel sauce. Ingredients (serves 6-8): 1/2 each white onion
The regulars at Posana swoon over the simple but tasty Manchego Kale Salad. Anti-oxidant filled currants, mix with crunchy toasted pumpkin seeds and kale, and creamy Manchego cheese. This dish is ideal for holiday gatherings because it tastes great, even after sitting out for some time. Ingredients 1 bunch kale thin julienne 4 oz. Manchego cheese grated 2 oz. pumpkin seeds toasted 2 oz. currants 2
This signature hot chocolate recipe comes from French Broad Chocolate Lounge and is a two-part process. The drink is ganache-based, which is easier to make than you think. Want to spice it up a bit? We have a few alternatives to this beverage that will make for a gourmet treat. Ingredients for Chocolate Ganache 4 oz. bittersweet chocolate (65% cacao mass) 4 oz. heavy cream Method Chop chocolate
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
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