Stories with Chef's Favorite Recipes

17 Stories Posts

Braised Cabbage Stuffed Pork Chop with Green Apple Jam Recipe

  • January 1, 2011

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

Smoked Bacon Wrapped Jumbo Shrimp Recipe

  • January 1, 2011

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

Carolina Shrimp and Grits Recipe

  • January 1, 2011

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

Spiced Carrot Soup with Cool Cashew Cream Recipe

  • January 1, 2011

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

Faux French Onion Soup Recipe

  • January 1, 2011

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

Sofrito Recipe

  • January 1, 2011

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

Sweet Potato Salad Recipe

  • January 1, 2011

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

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