Get Your Panther Game Day Eats On

img_4477Football season 2016 is kicking off and Carolina Panther’s fans of all ages are feeling the roar!  Time to suit up for the season, and start planning your tailgate!

If you don’t have season tickets (or a friend with season tickets) at the stadium, you might be looking for a new great place stop and take in all the action.

Sports bars may be the place that first comes to mind, but honestly, they aren’t  everyone’s cup-o-tea; and although they are often packed on game days, sometimes you just want more than the obligatory wings and spinach artichoke dip to go with your game.

Enter this month’s list for my Charlotte Today September Restaurant Roundup : Places you may not think of ( but you should) to go for Panthers’ game day eats in and around the Queen City.

This list was originally broadcast on WCNC’s Charlotte Today on Friday Sept 16. In case you missed it, you can watch the original video with show hosts Colleen Odegaard and Eugene Robinson here, then scroll down for photos, details and links to all the restaurant websites.

img_4494First up with the coin toss, Mimosa Grill in Uptown Charlotte, located at 327 S Tryon Street. While Mimosa may not be the place to go and watch the game, it is definitely THE place to go to start your game day activities. A Panther Game Day -themed Sunday brunch starts at 10:30 am with a delicious hearty buffet plus several ala cart items and daily specials. Enter the Game Day Burger I featured on the show. This beefy  burger made from a ground mix of chuck, brisket and short ribs served grilled to order with bacon, cheese and  garlic aioli with salt roasted  fries is sure to fit the bill and is served on Panther game days only.

img_4490If you live north of the Queen City, make your running pass to the relatively new Novanta 90 Pizzeria Napoletana -120 Langtree Village Dr #102, Mooresville, NC 28117. In the Langtree complex right off of I-77 this family run, authentic Napoletana restaurant is the real deal with  a matching pair of wood fired pizza ovens from Naples that turn out true Italian pizza in just 90 seconds.  My favorite pastas on the menu as of this writing include the Peppedew pepper puttanesca with buccatini pasta (pictured here) and the made to order deconstructed lasagna – in both beefy and vegetarian variations. Hot and bubbly  with just the right bit of char on the crust, the pies at Novanta are deliciously different from NY style pizza or Chicago pies or even other wood fired pizza’s you’ll find in the area. The magic is in the dough, made with Italian Typo 00 flour, just the right amount  of rising time and a lotta love. They are big enough to share, but small enough to order for yourself or to order a couple of alternatives to enjoy several variations as you watch the game from the bar or pizza bar at Novanta. Mozzarella is fresh made in house every day, meats are all local from Mills Family Farm in Mooresville and other ingredients are imported direct from Italy, including the vodka served on the rocks or straight up in the lemoncello martini – just sayin’.

img_4496Perhaps you do have tickets to the game and a space to tailgate, or you’re hosting a Panther party at your home in front of your own big screen, but you just don’t want to cook. While you play armchair quarterback, turn to any location of Midwood Smokehouse – there are  three around Charlotte – as your own personal offensive lineman when it comes to putting together your buffet. This season they are offering three different packages of your choice of smoked meats, sauces, sides and rolls each specifically designed to suit the size of your crowd.  Locations  at 1401 Central Avenue in the Plaza Midwood neighborhood;  in Ballantyne at 12410 Johnston Road; and now the new Midwood Smokeshack in Matthews at 3335 Siskey Pkwy. 24 hours notice is needed for the package deals, but you can always go in and order to go anytime. The Pittmasters at Midwood burn hickory wood, 24/7, so things are always smokin’.

img_4500If your looking for someplace you probably haven’t thought of yet to watch from the sidelines, check out Vivace in Midtown Charlotte, located at 1100 Metropolitan Avenue.

This contemporary Italian trattoria may not be a place you would think of for game day eats, but think again. With new executive chef Rodrigo Velazco now heading the culinary team, Vivace boasts a new line up of bar bites perfect for game day munching, among them this order of three algrodolce drumsticks with a balsamic drizzle and delicious crispy prosciutto crusted melon.

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There are televisions around the bar at Vivace but if you head upstairs, where there is also a beautiful view of the city; the game is piped in over the speakers and you can enjoy the action and the fabulous food play by play.

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Set on taking the game in at a sports bar? Then head to the Uptown Charlotte location of Duckworth’s, also home to The Cellar at Duckworth’s all at  330 N Tryon Street. As I said to Colleen and Eugene on the show, just five words for you here: “one-hundered-seventy-five-televisions” No doubt you can get a great view of the game from any seat in the house. Typical sports bar game day fare here, but the nachos are the bomb, constructed in layers of fresh house-fried tortilla chips, a mix of cheeses with or without chicken or chili and toppings that include jalapenos, tomatoes, onions, guacamole and sour cream. plenty for your team to share.

img_4473While Duckworth’s boasts an outstanding offensive line of cooks ( shown here) in the kitchen creating each platter of game day nachos, wings and more. Downstairs at The Cellar at Duckworth’s – open from 5-11 pm on Sundays, you can take a break from the game day festivities,  or enjoy an afterparty dinner and craft cocktails from  the creative gastrobpub menu.

 

img_4504Look for more of my Restaurant Roundup posts on this blog once or twice, each and every  month , or just subscribe to the blog and posts will come to your inbox as soon as they go up.

Also check out the  Saturday morning news on WCNC in the weeks ahead  for my appearance with Colleen on a segment called Tackle Your Tailgate for a slightly different version of our original Panthers-centric Restaurant Round-up video.

No Kid Hungry Dinner at Mimosa Grill set for Saturday, Sept 17 – Don’t Miss It!

HEIDI BILLOTTO FOOD

Make your reservations for the Mimosa Grill Annual No Kid Hungry dinner now before its too late #TellThemHeidiSentYou

A wonderful annual event is taking place at Mimosa Grill this week in Charlotte,  NC Saturday Sept 17 with a cocktail reception at 6 pm and a seated dinner at 7 pm.  and I am happy to use this forum to tell you all about it.   Tickets are still available and you can reserve your spot and start to make a difference in hundred’s of children’s lives by clicking here.

If you asked Chef Thomas Marlow and  Chef  Scott Wallen of the Harpers Group they would tell you its probably one of the most important dinners they do all year as it benefits Share Our Strength’s national No Kid Hungry Campaign to end childhood hunger.

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NO CHILD SHOULD GROW UP HUNGRY IN AMERICA But one in five children struggles with hunger. Share Our Strength’s No Kid Hungry® campaign is ending childhood hunger in this nation by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals. You can help surround kids with the nutritious food they need where they live, learn and play. Pledge to make No Kid Hungry a reality at NoKidHungry.org.

Thomas Marlow

Chef Thomas Marlow Executive Chef Mimosa Grill in Charlotte hosts The 2016 No Kid Hungry Dinner

While Marlow and Wallen and Charlotte’s Harpers Group are the hosts of this year’s dinner, this evening features an outstanding line up of female chefs of note from across the southeast and promises to be an incredible event with the likes of Chef Ashley Auer  from Cooks & Soldiers in Atlanta, GA;  Chef Emily Hahn  from Warehouse Bar + Kitchen in Charleston, SC;  Chef Annie Pettry from Decca Restaurant in Louisville, KY; and Charlotte’s own Chef Alyssa Wilen from Chef Alyssa’s Kitchen all sharing the Mimosa Grill Kitchen to bring this wonderful meal to the table.

Take this unique opportunity to spend this Saturday evening at Mimosa Grill and see what this great group of talented ladies can bring to the table.

Before the seated dinner begins, the evening starts with a 6 pm reception and appetizers by Chef Marlow and the team at Mimosa Grill featuring:

Summer Melon  cucumber & bell pepper relish  with Charlotte’s own Uno Alla Volta marinated feta

Springer Mountain Fried Chicken Biscuit  brown sugar mayo – pickle relish

Heritage Farms Hot Bacon Carolina griddle cake –  spiced peaches
mallorcan almonds & basil

Local Harmony Ridge Duck smoked goat cheese & creamed corn

To drink  at the top of the evening, guests will enjoy  Death’s Door Gin with Fino Sherry, Plum, Hibiscus Flower, Lemon, and Bubbles;  and  Jack Daniel’s Single Barrel with Citrus, Cilantro, Agave, Chickpea, and Mole; two signature cocktails crafted for this evening by guest Mixologist Madison Burch of Tavernpointe, Seven Lamps & GRAIN in  Atlanta, GA  

Guests will also enjoy Mecktoberkfest, Old Mecklenberg Brewery;  and Hugel & Fils Pinot Blanc, Alsace, France 2013

The evening continues with a dinner of  four seated courses, each with a specially selected wine pairing by guest Sommelier for the evening, Laura Maniec from Corkbuzz in
New York, NY & Charlotte, NC. 

Tickets are  still available but the event is sure to sell out as it has in years past. Don’t wait, call your friends and make plans today…if you need to whet your palate a bit before you buy – here is the menu for dinner. A fun live auction will complete the evening. Its a delicious event for a wonderful cause – don’t miss it!

Hokkaido Scallop Crudo  apple & nasturtium by chef annie pettry | decca restaurant  Paired with Hugel & Fils Pinot Blanc, Alsace, France 2013

Beet Salad mepkin abbey mushrooms – whipped feta, toasted flax + spelt crunch, pickled red onion + parsley salad by chef emily hahn | warehouse kitchen + bar  Paired with Galerie Naissance Sauvignon Blanc, Napa Valley, California 2014

Carolina Amberjack with Kaffir Lime butternut squash – eggplant & chicken confit by chef alyssa wilen | chef alyssa’s kitchen Paired with  Siduri Willamette Pinot Noir. Williamette Valley 2014

Pistachio and Maraschino Cherry Mousse aerated chocolate cake – feuilletine soil – pistachio brittle & drunken cherries by chef ashley auer | cooks & soldiers Paired with Chevalier du Pastel Sauternes, Sauternes, France 2009

#TellThemHeidiSentYou

MAKE YOUR RESERVATION NOW – #TellThemHeidiSentYou
$175 per ticket  Table hosting  and other sponsorship opportunities are available as well.

Recipes from the Southern Ideal Home Show Cooking Stage -Sept 9 2016

Twice a year I have the pleasure of hosting the cooking stage at the Southern Spring Show in April and Southern Shows Ideal Home Show in September. Back to back demos with tons of local chefs, caterers and other food-centric folk every hour on the hour!  I cook as well as host the activities and this year the fun takes place the weekend of Sept 9, 10 & 11 2016.

heres-what-was-cooking-at-the-southern-shows-ideal-home-show-friday-sept-9-2016

Still two days to go for this show with lines ups of great chefs sharing wonderful recipes on Saturday Sept 10 and Sunday Sept 11.  You can purchase tickets online here and use my special Friends and Family code of HeidiCooks16 to get a discounted price ( tickets are regularly $9 online,  $10 at the door, but with my code you can get them from just $6 a piece)

IMG_7417Before we get cooking today, here is the recap and recipes from all the fun and flavor on Friday… Just missing one set of recipes here and I will add them in later this weekend, as soon as I get them, so check back for updates….Meanwhile here’s the recap and the recipes.

The first day on the Southern Shows Ideal Home Show Cooking Stage 2016 day kicked off with chef Troy Gagliardo sharing his EveryDay Eats ( seen Tuesday Mornings on WCCB-TV) technique for homemade smoked pork butt, then transformed into a bbq pork fajita.

I followed Troy’s demo with a French Bistro style lunch or light dinner of Classic French Onions soup and my all local slider take on a Croque Monsieur using milk from Hickory Hill Farm in Greenville SC, biscuits from A Little Taste of Heaven in Monroe, Thin Sliced Prosciutto Style Country Ham from Goodnight Brothers in Boone,  and my favorite Herbs de Duxelle from the Savory Spice Shop in Charlotte’s Southend neighborhood.

img_4181Next Chef Terra Ciotta for the International Culinary School at Charlotte’s Art Institute,  stole the crowd’s heart with her Gateway Cheese Grits and Braised Shortribs, sharing lots of great technique ( Do you know why to add the celery last when you are sauteing a mirepoix? Answer below).

img_4195Melanie and Andy Tritten were up next sharing the fabulous flavors of their four Locally made Got To Be NC Cannizzaro sauces with two great recipes – one for Zucchini Crust Pizza and the other for the cutest little Zucchini and Yellow squash ( instead of pasta) raviolis you have ever seen.

img_4203Private Chef Bill Bigham followed with a trio of tasty crostini – shrimp and garlic, prosciutto, honey and fig and  artichoke with feta – wow!!

img_4206Personal Chef Cynthia Ferich was new to the cooking stage this year and the crowd loved her stories of cooking with her grandmother, sharing family recipes and keeping family traditions alive with her cookbook Mama Mia Cucina and her Fabulous recipe for Meatballs and Sauce.

I finished off the day with a Local Love demo, sharing tastes of Uno Alla Volta Cottage cheese with Cloister Honey’s new Salted Honey, My Tenda-Bake Pancake Mix cobbler recipe ( see yesterdays blog post)  and another version of the earlier Croque Monsieur recipe, this time with slices of White Chocolate Baguette from La Farm Bakery in Cary topped with more Goodnight Brothers ham and a bechamel made again with Hickory Hill Farms whole milk and Ashe County Blue Cheese – its a keeper, folks!

#TellThemHeidiSentYouRecipes from our first day follow here as well as links to to all the chefs. My plan is to post the recipes each evening ( or the morning after) so just stay tuned for  more or just subscribe to the blog ( on the home page here) to get the posts each day in your inbox and then you’ll be among the first to receive my regular blog posts every week or so.

Chef Troy Gagliardos PRO Pork for the home cook   

More At http://cheftroy.net/

8-10 Pounds-Pork Butt-with fat cap, bone-in or boneless

To Coat-Chef Troy’s Back Rub-or your favorite bbq rub

4 Cups-Hickory Wood Chip-soaked at least one hour

Sauce

1 Cup-Ketchup

¼ Cup-Cider Vinegar

¼-½ Cup-Cold Water

2 Tablespoon-Chef Troy’s Back Rub-or your favorite

Combine all ingredients and refrigerate until ready to use.

Directions

Pre heat oven to 225 degrees.  Pat pork dry and completely coat pork with rub. Place in a roasting pan fitted with a rack, cover with aluminum foil. Roast until tender, about 8 hours. Pre-heat grill/smoker for indirect low heat, about 225 degrees.  Remove foil, place rack with pork on grill, indirect heat side.  Add wood chips and let smoke for 1 to 1 ½ hours.  Remove and shred pork using two forks.  Sauce if desired and serve on buns, tortillas or on its own.

Chef Troy Gagliardos Pulled Pork Carnitas with Charred Slaw

1 Recipe-PRO Pork for the Home Cook (see recipe at http://www.cheftroy.net)

2 Each-Lime-one cut into wedges, one juiced

To Taste-Chef Troy’s Back Rub

1 Recipe-Charred Slaw with Spicy Russian Dressing

Flour or Corn Tortillas

Directions:

Cook pork according to recipe.  Pull pork off in large pieces and place 6 cups in a mixing bowl and squeeze in lime juice to taste.  Season with Chef Troy’s Back Rub and toss to combine.  Place an iron skillet over medium high heat.  Place pork in skillet and begin to brown.  When warmed through and slightly caramelized, cover and remove from heat.  Warm tortillas in a dry pan or on low heat grill, keep warm in a clean kitchen towel. Top each tortilla with a mound of pork, a dollop of slaw {garnish with crispy ramen from slaw recipe}.

Charred Slaw with Spicy Russian Dressing

3 Cups-Red Cabbage-about a quarter head, leave core intact

3 Cups-Green Cabbage-about a quarter head, leave core intact

To Bruch-Olive Oil

To Taste-Chef Troy’s Spice Mix

½ Cup-Carrot-shredded

3 Each-Green Onion-sliced thin

2 Tablespoons-Unsalted Butter

1 Pack-Dry Ramen Noodle-crushed

Dressing

¾ Cup-Mayonnaise

¼ Cup-Ketchup

1 Teaspoon-Tabasco Hot Sauce

½ Teaspoon-Worcestershire Sauce

3 Tablespoons-Chives-sliced thin

To Taste-Kosher Salt/Black Pepper

Directions

Preheat grill for direct heat grilling to medium high heat.  Make dressing by combining all ingredients and refrigerate.  Melt butter in a non-stick pan over medium heat.  Crush ramen noodles, place in pan and cook until lightly toasted-3-5 minutes.  Place on a paper towel lined plate and allow to cool.  Brush cabbage lightly with oil and season with Spice Mix.  Place over direct heat and char on both cut sides, 3-4 minutes per side.  Remove, allow to cool and slice thin.  Place cabbages in a bowl, add carrot/green onion and toss to combine.  Add just enough dressing to coat and toss to combine.  Add toasted ramen to taste and serve.

 

Charlotte Culinary Expert Heidi Billotto’s Classic French Onion Soup

HeidiBillottoFood.com

 

3 medium onions, thin sliced

2 cloves Local or organic garlic

5 Tbsp. butter

2 Tbsp. sugar (not needed if you are using sweet onions or if you have the time to really cook the onions low and slow)

6 cups beef, mushroom or chicken broth or half of each

1 cup dry white wine

a bouquet garni ( made with celery bay leaf and other fresh herbs like thyme and parsley

½ cup Tawny Port

1/3 cup heavy cream or fat free half and half (optional) or you can also use an unsweetened coconut creamer

For finish and gratinee:
1 baguette of French bread
1 cup grated swiss cheese ( Emmenthaler or Gruyere are always good)

Here’s How Its Done:  Sweat the onions and garlic in the butter over medium low heat for 15-20 minutes or until tender. During the last five minutes stir in the sugar. Add the stock and wine and bouquet garni. Simmer, covered for 30 minutes. Add Port and  creamer.

To serve: Pour soup into individual ramekins. Top each with a slice of the baguette. Sprinkle with the Swiss cheese. Run under the broiler until the cheese melts

Charlotte Culinary Expert Heidi Billottos’s French Bistro Croque Monsieur Biscuits

HeidiBillottoFood.com

 

Béchamel

¼ cup (½ stick) unsalted butter

¼ cup all-purpose flour

1½ cups whole local milk

2 tablespoons whole grain mustard

½ teaspoon freshly grated nutmeg

Pink Himalayan seas salt from the Savory Spice Shop to taste

Heidi’s Hot Pepper blend from the Savory Spice Shop ( 1/3 each Black tellicherry peppercorns, Black lampong peppercorns and pink reunion peppercorns)

For the sandwiches:

8 A Little Taste of Heaven Biscuits

6 oz. Goodnight Brothers Country ham, biscuit cut or thin sliced prosciutto style

3 oz. Gruyère, grated (about 1½ cups) or for a fun local twist use Fading D Farm aged Buffola cheeses

2 Tbsp. Savory Spice Shop tomato powder  + 1 Tbsp Savory Spice Shop Herbs de Duxelle Mushroom Powder

For the béchamel:  Melt butter in a medium saucepan over medium heat until melted. Add flour and stir cook until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and coats the back of a wooden spoon. Remove the bechamel from heat and whisk in mustard and nutmeg; season to taste with salt.  The sauce may be made ahead and held in the fridge for a day or so or frozen – defrost overnight in refrigerator

For the sandwiches:  Warm the biscuits in the oven according to package directions, Cut each biscuit in half. Place the biscuit bottoms on a Parchment paper lined baking sheet, Top each biscuit with a spoonful of béchamel, then layer each with ham and grated cheese.Take a cup of the remaining béchamel and stir in 1 tablespoon of the tomato powder and 1 Tbsp of the Herbs de duxelle mushroom powder.  Cover each bundle with a biscuit top them, coat each with bechamel, then top with remaining cheese and sprinkle with tomato powder and herbs de duxelle. Bake until cheese is brown and bubbling, 10–15 minutes.  Serve warm or at room temperature

Chef Terra Ciotta’s Braised Short Ribs

Artisan Restaurant at the International Culinary School – Art Institute Charlotte

4 oz Oil – Olive & Canola Blend

3 lbs. Short Ribs

Salt & Pepper to taste

Flour      to coat

1 lb. Onion

½ lb. Carrot

½ lb Parsnips

3 cloves Garlic, crushed

2 oz. Tomato Paste

8 oz Beer, Dark preferred

2 oz Brown Sugar

2 oz Worcestershire

2-3 cups Beef Stock

3-4 sprigs Oregano (or other strong herb)

Heat the blended oil in a deep cast iron skillet over medium high heat.

Preheat an oven to 325 F (162 C).    Season the short ribs with the Salt & Pepper and dust with the flour.   Sear the ribs on all sides in the heated oil, then remove them.  Saute the onion, carrot & parsnips in the pan.   Add the tomato paste and stir it in to dry; add the beer, Worchester and brown sugar.  Add some of the stock and return the short ribs to the sauce. The sauce should come half-way up the sides of the ribs. Adjust with additional stock as needed.  Place in the preheated oven covered and cook for two hours, turning the ribs over every 30 minutes.  Remove from the oven and place the ribs on a deep platter.   Using a submersible blender, puree the sauce. Adjust the consistency as needed by thinning with additional stock or thicken with a Corn Starch Slurry.

Crock Pot Method

  1. Complete steps 1 & 2 above, placing the Short Ribs in the crock pot.
  2. Follow steps 2 – 5 above, pouring the sauce over the short ribs in the crock pot.
  3. Cover and cook on low for 7 to 9 hours.
  4. Remove from short ribs from the crock pot onto a platter and continue to step 8.

Chef Terra Ciotta’s Gateway Cheddar Grits

3 cups chicken stock

1 cup milk

As needed salt

1 cup stone ground grits

4 oz. unsalted butter

4 oz. heavy cream

4 oz. grated cheddar

Bring stock and milk to a boil.  Season with salt and pepper.  Stir in grits.  Place in 350 oven to cook, stirring occasionally.  Add more stock if needed.

When grits are done, stir in the butter, cream, and cheese.  Adjust seasoning as necessary.  Serve immediately or cool in a shallow pan.

To reheat: combine grits with a little heavy cream and warm gently on the stove over moderate heat.

Chef Terra Ciotta’s Braised Shortribs

Andy and Melanie Tritten’s Cannizzaro Sauce Zucchini Crust Pizza

More at https://cannizzarofamiglia.com/

1 Medium-Large Zucchini
1 Egg
1/2 Cup Shredded Parmesan
2 tsps Sea Salt
1 Jar Cannizzaro Marinara or Arrabbiata
Your Favorite Pizza Toppings

Shred Zucchini on a cheese grater over a clean dish towel.  Squeeze out as much water from the Zucchini as possible.
In a medium bowl, beat the egg. Add zucchini, parmesan and salt and mix well.
Top a large cookie sheet with parchment paper and spray. Place zucchini mixture in the center and with wet hands (this will help with sticking) pat it down to about ½ inch thickness.
Bake at 425 for 30 minutes or until it starts to lightly brown.
Top with sauce and all of your favorite toppings. Bake for another 5-10 minutes or until cheese is melted.

Andy and Melanie Tritten’s Cannizzaro Sauce  Zucchini Ravioli

2 Zucchini & 2 Yellow Squash
1 8 Oz Container Ricotta Cheese
1/2 Cup Shredded Parmesan Cheese
1 Cup Shredded Mozzarella Cheese
1 Beaten Egg
1 Jar Cannizzaro Marinara or Arrabbiata

Slice squash lengthwise very thin – using a wide vegetable peeler.  Layer 2 slices and then 2 slices forming a cross. Mix ricotta, parmesan, ½ of the mozzarella and the beaten egg.
Spray a small lasagna pan and fill with 1/2 of a Jar of Sauce. Place 1 Tablespoon of the cheese mixture in the center of the cross.  Flip each side up to form a square ravioli.
Place seam side down in pan. Spoon remaining sauce over each roll & top with reserved cup of Mozzarella Cheese.  Bake at 400
̊ for 20 minutes or until bubbly & melty.

Chef Big Bigham’s Garlic Shrimp Crostini  

More at http://www.chefbillbigham.com/

8 Large Shrimp, deveined, peeled

8 slices Baguette

3 cloves Garlic, peeled

3 Tbsp. Extra Virgin Olive Oil

1 Tbsp. Unsalted Butter

Heat grill pan Grill bread until golden brown on both sides  Place toasted slices on a large platter, rub garlic over tops, then brush with olive oil.  In a small saute pan, melt butter with a splash of olive oil over medium heat.  Finely dice one clove of garlic and add to the saute pan. Cook until fragrant. Add shrimp and cook about 1 1/2 minutes per side. Thinly slice a clove of garlic. Add olive oil to a small sautee pan over medium heat. Cook until golden brown. To assemble, place one shrimp on the crostini and garnish with a garlic chip.  Serve immediately

Chef Bill Bigham’s Manchego, Prosciutto, Black Fig Crostini

8 slices Baguette

8 slices Manchego Cheese, sliced to fit Crostini

4 slices Prosciutto, slice in strips

4 Black Figs, halved

Honey

1 clove Garlic, peeled

1 Tbsp. Extra Virgin Olive Oil

Grill or toast  bread until golden brown on both sides. Place toasted slices on a large platter, rub garlic over tops, then brush with olive oil. To assemble, place Manchego on a piece of crostini. Mound a few strips on Prosciutto on top of the Manchego. Place a halved black fig on top of the Prosciutto. Drizzle with honey. Serve immediately

Chef Bill Bigham’s Feta Cheese, Artichoke, Kalamata Olive Crostini

2 oz Feta Cheese

4 Artichoke Hearts, halved

8 pitted Kalamata Olives

8 slices Baguette

1 clove Garlic, peeled

1 Tbsp. Extra Virgin Olive Oil

Grill or toast bread until golden brown on both sides. Place toasted slices on a large platter, rub garlic over tops, then brush with olive oil. To assemble, spread teaspoon of Feta on each crostini. Top with an artichoke heart and Kalamata olive. Serve immediately.

Cynthia Ferich’s “Cynthia Cooks” Noni’s Spaghetti Sauce

More at http://www.cynthiacooks.com/

Salsa di Pomodori della Nonna

meatballs (see recipe below0

2 pounds of fresh Italian sausage

2 tablespoons olive oil

1 medium onion

3-4 garlic cloves, minced

4 cups of tomato puree, fresh or canned

1-1/2 cups chicken broth, homemade or canned

2 tablespoons parsley, chopped

1 tablespoon basil, chopped

1/2 teaspoon oregano

1 teaspoon salt

1 whole carrot

1 stalk of celery

6 oz. can of tomato paste, dissolved in 1/2 cup water

Wash and cut the sausage into 2-inch pieces.  Heat a skillet and add the olive oil, sausage and onion.  Fry until the sausage is cooked and the onions are lightly brown and translucent in color.  Add garlic and cook until lightly brown.  In a large sauce pot, pour in the tomato puree, chicken broth, sausage, onion and garlic.  Bring to a slow boil, reduce to low heat, and add the parsley, basil, salt and oregano.  Cook for 2 hours.  Add meatballs, carrot, and celery.  Cook for 2-1/2 hours and remove the carrot and celery after they have cooked.  Add dissolved tomato paste to the sauce approximately 20 minutes before the sauce is cooked.  Remove meat and serve with your favorite pasta.   Serving Suggestion:  For a meatier-flavored sauce, add pork ribs, braciole, and soup bones along with the sausages and meatballs.  The meats add a fabulous flavor.  As a little girl, I woke to the smell of spaghetti sauce every Sunday because that was ‘pasta day.’  This is my grandmother’s recipe as she instructed me to prepare it in her own words.  She said “you add the tomato paste during the last 20 minutes so that the sauce doesn’t become bitter.”  I often double the recipe, and freeze the sauce for a later date.  Don’t store the meat with the sauce, as the meat will absorb the sauce.  Store them separately.

Cynthia Ferich’s “Cynthia Cooks”  Meatballs or Polpette

2 cups of day-old Italian bread, cubed with crusts removed

3/4 cup of water

1/4 pound of ground veal

1/4 pound of ground beef

1/4 pound of ground pork

1 egg

1/2 cup of fresh chopped parsley

1/2 cup Romano cheese, grated

2 cloves garlic, minced

salt and pepper to taste

3 tablespoons olive oil

Soak cubed bread in 3/4 cup water.  After the bread has been soaked, squeeze out the water a handful at a time.  Combine all ingredients and mix with a wooden spoon until blended.  Roll into balls.  At this point, the balls can be fried on all sides in a skillet with 3 tablespoons of olive oil.  They don’t have to be cooked through if you are adding them to the sauce, but they need to be browned so that they will not fall apart when added to the sauce.   Note:  This recipe makes 1 pound of meatballs.  I often triple it and freeze the uncooked balls on a cookie sheet until frozen, and then put them in freezer storage containers for later use.  You can add the meatballs to the sauce frozen.   My great-grandmother used to say, “don’t handle the meat too much or the meatballs will get hard.”  She only used a wooden spoon to mix the meat.  I start with the spoon, but end up using my hands.  Your hands contain heat, so be careful not to heat them up too much!

 

 

 

 

 

 

 

 

 

 

 

Tenda-Bake Pancake & Waffle Mix isn’t Just for Breakfast Any More

UPDATED - NCDAThose of you who follow this blog in particular and my cooking classes and television appearances in general already know that I am a lover of all things local.

In the state of North Carolina, agriculture is our biggest industry and so, to take a quote from the North Carolina Department of Agriculture’s marketing campaign,  I am always on the lookout for great things Grown, Raised, Caught or Made in North Carolina.

With lots of grains grown in our state, it only stands to reason that we would have lots of mills. Think back to the story of The Little Red Hen – she planted the seed, tended the crop, reaped the wheat, took it to the mill and then baked it into bread. As the folk tale explains, the process is a lot of work for one little hen… the truth and the bigger story is that taking grains to grits, meals and flours  takes a team.

logoFamers grow the grains, take them to the mill to be ground into flours and meals, send them to our local grocers shelves, where we make the purchase and take them home to feed our families. Recently I met the fine folks at Renwood Mills based  in Newton, NC, loved their 80 year old history, their all-local story and their products and wanted to share it with you.

I constantly try to share the local love of farmers and producers large and small, through this blog, through other articles I write, my television and personal appearances and cooking classes. While companies often give me sample product to promote, for me, it is about backing  brands I believe in and I am here to say that Renwood Mills produces products that should be on your radar.

Renwood Mill sources grains from some 500 local North Carolina farmers in and around the Newton-Conover region of North Carolina.

Just as they did years ago, these farmers still  deliver local grains each week to be ground into corn meal and flour. In 1935, Renwood Mills started as the Maiden Flour Mill where owners sourced local grain to grind to flour and cornmeal. While the company has grown that “support local farmers” philosophy has stayed true and that’s one of the things I love about this company and these products.

s-02Renwood Mills flours are packaged for commercial use under the name of Southern Biscuit  where they package an all purpose flour and a self rising flour and a Just-Add-Buttermilk biscuit mix called Southern Biscuit Formula L . Renwood Mill cornmeal and flour products are also packaged under the Tenda-Bake brand and include not only cornmeal and cornmeal mixes but pancake & waffle mixes as well.

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In developing recipes used with the trio of Tenda-Bake Pancake mixes as a shortcut ingredient, I started with basic recipes calling for a mix of flour and baking soda or baking powder;  or recipes that called for a coating or batter of some sort. To that end I wound up today’s recipes for Not-Just-For-Breakfast recipes featuring the Tenda-Bake products: a quick and easy cobbler made with the MapleBurst Pancake Mix; a tasty chicken and dinner waffles make with the 7 Grain Tenda-Bake Mix.

img_3569I featured the cobbler on a recent edition of WBTVs Bounce Tv with hosts Delano Little and Brigida Mack and as you will see when you view the clip at the end of this post, its a winning recipe for sure. The maple chips in the MapleBurst Tenda-Bake melt down into the butter and gives it a slightly caramelized finish to the cobbler that’s lip smackin’ good – just ask Delano!

 

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Heidi’s Tenda-Bake Peach and Blueberry cobbler assembled and ready to bake

Tenda-Bake MapleBurst Pancake Mix Peach & Blueberry Cobbler

Recipe developed for Renwood Mills, makers of Tenda-Bake By Charlotte Culinary Expert Heidi Billotto

8 Tbsp melted butter

2 cups Tenda-Bake Maple Burst Pancake and Waffle Mix

1 cup whole organic or local milk

4 cups peeled and sliced peaches

2 cups blueberries

½ cup granulated organic sugar

Pour melted butter into the bottom of a square 9 inch oven to table 9-Inch baking dish. Mix together the pancake mix and the milk; stirring in milk just until combined. Pour over the melted butter in the pan. Do Not Stir.

Spoon the sliced peaches and blueberries over the top of the pancake mix/butter layers, but again, do not mix. Sprinkle the sugar over all. Bake in a preheated 350 degree oven for 35- 40 minutes or until the cobbler is nicely browned.

Serve warm or cold with whipped cream or your favorite  ice cream

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Time for Heidi’s Tenda-Bake Chicken  &  Dinner Waffles

Tenda-Bake 7 Grain Pancake & Waffle Mix Chicken & Dinner Waffles

Recipe developed for Renwood Mills, makers of Tenda-Bake By Charlotte Culinary Expert Heidi Billotto

For the Dinner Waffles:

2 cups Tenda-Bake 7 Grain Pancake & Waffle Mix

1/4 cup chia seeds ( optional, but  this adds a healthy kick of a bit more protein)

1 cup local or organic whole milk

2 Tbsp. extra virgin olive oil

For the Chicken:

2 cups Tenda-Bake 7 Grain Pancake & Waffle Mix

salt and pepper to taste

1 Tbsp. dried Thyme leaves

4-6 local or organic chicken thighs, skinned, bone in or boneless, as you please

2 local or organic eggs, beaten

 

Make the waffles first by combining 2 cups of the pancake mix with 1/4 cup of chia sees, 1 cup of whole milk and 2 Tbsp, of extra virgin olive oil. Pour the mix onto a not lightly greased waffle maker and cook until the steaming stops. Waffles for this dish may be made ahead of time and then reheated in the oven.

For the chicken, Combine 2 cups of Tenda-Bake 7 Grain Pancake & Waffle Mix with a bit of salt and pepper to taste and 1 Tbsp. dried thyme leaves.

Cut the boneless thighs into strips  or prepare them whole. Pat the chicken dry them dust them in the seasoned pancake mix mixture. Once dusted. Drop the chicken into the beaten egg wash and then once again into the seasoned pancake mix mixture to coat. Now, here is the trick, place the breaded chicken on a wire cake rack for 2-3 minutes to allow the egg and pancake mixture to form a coating.

Meanwhile, heat about an inch of canola oil in a 10-12 inch skillet. Place a wooden spoon in the oil and when little bubbles start to form around the wooden spoon, he oil is hot enough for frying. ( otherwise, your chicken will absorb the oil and will taste greasy)

Redust the rested coated chicken in the seasoned pancake mix and then drop into the hot oil. Cook until lightly browned, then carefully  turn to brown the other side. Once the chicken has browned, remove from the pan and place on a rack fitted over a baking sheet in a 375 degree oven for 5-8 minutes.This will allow the whole chicken thought to cook through, but won’t over brown the coating.

Serve the chicken and waffles with syrup or local honey or make your own honey mustard as a condiment if you would like.

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Here is the Video from WBTV’s Bounce TV with Heidi Billotto and Delano Little putting together the cobbler recipe you have here – check it out to see how easy it really is!

 

#TellThemHeidiSentYouFor more information on Renwood Mills, the products they produce and where you can purchase them, visit their website.

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Cooking Up A Storm at the Ideal Home Show Cooking Stage Sept 9,10 & 11

adding the olive oilI’ve gotta lot cooking this weekend  – Sept 9,10 & 11  – and I’d love for you to consider this your personal invitation to  join me and a host of talented chefs for a taste or two of it all  at the Southern Ideal Home Show Cooking Stage!

That’s right! Its time for the annual Southern Ideal Home Show! It takes place this weekend, Sept 9,10 & 11; and Parking is free at The Park Expo – 800 Briar Creek Road!   The cooking stage is just a part of what goes on at this annual home show; but as I have for nearly a half dozen or so years now, I’ll be there all three days  presenting cooking demonstrations myself and acting as  host of  the cooking stage personally introducing you to some of my favorite restaurant chefs, private chefs, foodies and farmers with back to back cooking demos every hour on the half hour each day of the show.

Dates & Times – Mark your calendars, phone your friends and make plans now to join us. The action on the cooking stage takes place on Friday Sept 9 from 11:30 am to 5:30 pm; on Saturday Sept 10 from 10:30 am  to 5:30 pm; and on Sunday Sept 11 from 11:30 am to 3:30 pm. Plus, check it out,  I’ve got a special price on show tickets for you as well!

Tickets  – Once you are in the door, you can check out all of the exhibitors and can come to any of the cooking stage demos throughout the day. Adult tickets are $9 in advance, $10 per person at the door , but you can buy them in advance here, online,  for just $6 per person  with this special HeidiCooks16 code! ( kids 15 and under may attend for free with an adult)

Recipes – Come for the fun of it all – and for some great new recipe ideas for all you’ll be cooking this season. The recipes each chef prepares for this show will be up on this blog each evening of the show day, so you can easily circle back and make a copy of the ones you loved and want to try for yourself.

And More –  At the cooking stage, you can look for tasty samples, coupons, and great giveaways at each of the demos as well as a chance to meet each of our Home Show Cooking Stage chefs up close and personal. You won’t want to miss a single bite!  I am thrilled to have students from the Charlotte Community Culinary School volunteering at the stage, assisting our participating chefs, as well. I can’t wait to see  you there! 

Here’s the 2016 line up of chefs for this fun and  flavorful weekend…the only thing missing is you!

Southern Ideal Home Show Cooking Stage – Friday Sept 9, 2016

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Heidi Billotto and Chef Troy Gagliardo

11:30 am   Everyday Eats  Chef Troy Gagliardo, WCCB Charlotte’s CW
12:30 pm   French Bistro Style  with Cooking Stage Host, Charlotte Culinary Expert, Heidi Billotto
1:30 pm   Sophisticated Comfort Food Chefs Terra Ciotta and Phillip Lloyd, Art Institute of Charlotte

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Melanie and Andy Tritten

2:30 pm   Getting Sauced  Melanie and Andy Tritten, Cannizzaro Sauces
3:30 pm  Crostini for a Crowd  Chef Bill Bigham, Private Chef

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Chef Cynthis Ferich

4:30 pm  Mama Mia Cucina Chef Cynthia Ferich, Cynthia Cooks
5:30 pm    Local Love – 5 local products you’re going to love having in your kitchen and on your table  Cooking stage host, Heidi Billotto, Charlotte Culinary Expert

Southern Ideal Home Show Cooking Stage – Saturday, Sept 10, 2016

10:30 am  Italian Appetizers  Chef Vincent Caminiti, Novanta 90 Pizzeria Napoletana

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Private chef Jill Aker-Ray

11:30 am   Good, Better, Best – Take one master recipe and then servie it up three ways!
Chef Jill Aker Ray, Private Chef
12:30 pm   Fresh From the Farmer’s Market  Chef Adam Reed, Sante Restaurant of Matthews
1:30 pm     Under the Tuscan Sun Chef Rodrigo Velazco, Vivace Ristorante

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Chefs Emily and Chris Russell, Zone 7 Foods

2:30 pm     Fresh Local Good  Emily and Chris Russell, Zone 7 Foods
3:30 pm   Wine and Dine   Chef Ashley Owens, Napa on Providence
4:30 pm    Southern Comforts   Chef Michael Griswold, The Pump House in Rock Hill
5:30 pm    How to Bake Biscuits and More   Chef Geoff Bragg, Community Culinary School of Charlotte

Southern Ideal Home Show Cooking Stage – Sunday, Sept 11, 2016

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Heidi with chefs Sam Stachon and Clark Barlow

11:30 am    From the Fall Farm to Your Kitchen   Chef Clark Barlow, Heirloom Restaurant
12:30 pm    Here’s Whats Cookin’ in Hickory   Chef Sam Stachon, Highland Avenue in Hickory

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Chef Luca Annunziata

1:30 pm    Cooking with Certified Organic Ginger  Mary Roberts, Windcrest Farms and Heidi Billotto, Charlotte Culinary Expert

 

2:30 pm   The Art of Cooking with Local Mushrooms, featuring Chef Luca Annunziata from Passion 8 Bistro  Hiram Ramirez and Michelle Smith, Urban Gourmet Mushroom Farms
3:30 pm    A Little Sweet, A Little Savory   Amy and Scott McCabe, The Savory Spice Shop in South End

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Four Day Weekend:Greenville, SC…Yeah, That Greenville WOW!

In need of a September vaca? On the lookout for more food, drink and music than you can shake a stick at? Well, you’ll be glad to know that just an hour and half or so drive south of the Queen City is where its at! Greenville, SC is a great three or four day weekend getaway.

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Shoeless Joe Jackson statue in Greenville

Greenville, SC is the home of Duke’s Mayonnaise, baseball’s Shoeless Joe Jackson (you can visit his home, now a museum); Fluor Baseball Field, modeled after Fenway Park with its own smaller version of the “Green Monster”;  Furman University, and The Liberty Bridge, a suspension pedestrian bridge that stretches over the Falls on the Reedy River which flows through the city.  

Greenville, SC is also just a stones throw from the high tech BMW manufacturing plant (where tours are also available) in Spartanburg SC in one direction and Clemson University ( home of Clemson Blue Cheese) in the other. Add all that to the  fact that the city’s annual extravaganza dubbed euphoria is right around the corner – the weekend of September 22-25 to be exact – makes timing for a Greenville Getaway practically perfect!

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You can still get tickets to this  four-day weekend that features celebrated chefs (including Chef Chris Coleman from Stoke restaurant & Coco and the Director at the Marriott Uptown, Chef Clark Barlowe from Heirloom Restaurant in Charlotte and Chef Joe Kindred from Kindred’s in Davidson); plus lots of beverage professionals, celebrity singers and songwriters, and a diverse offering of wines, craft beers, and spirits.

euphoria 2016 offers over 30 all-inclusive events – from a tasting event appropriately named Feast by the Field to a food truck rodeo to multi-course dinners with wine pairings. Certainly something to fit every foodie style! 

Get your tickets to euphoria 2016 and then plan a Greenville getaway while you are there.

Three of my favorite places to stay in Greenville include a great little B&B, a historic hotel and a contemporary getaway just outside of the city

IMG_1932The Swamp Rabbit Inn, 1 Logan St, Greenville,  is located just two blocks off Main Street and as is the case with most B&B’s offers a  great alternative to a regular hotel stay. With a half dozen rooms, several with private baths, this fun & funky, colorful comfortable home offers guests a full kitchen, shared living room space and great back deck. In addition, you are welcome to bring your bicycle or rent one here.

If you didn’t already know Greenville is a town of cyclists and the owners and staff at Swamp Rabbit Inn & the adjoining Bike Shed can help you plan your route and get you hooked up with anything you need. If you’d rather not cycle, the convenient location is an easy walk away from everything happening on Main Street.

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For more conventional hotel lodging, stay in the historic Westin Poinsett, 120 S Main St, Greenville, SC.This elegant hotel  is right in the midst of  all the Main street actions an each walk from The Peace Center performing arts venue or to Falls Park on the Reedy. The hotel’s 1920 roots remain in the stunning foyer of the hotel while the rooms offer a taste of modern day luxury.

If you just need some space, but still  want to be close enough not to miss out – then book  room at Hotel Domestique10 Rd of Vines, Travelers Rest, SC,homefullwidthjust 30-40 mins outside of Greenville center city . This stunning European villa is owned by world renowned cyclist George Hincapie, and while programs and activities are geared towards bicyclist enthusiasts, bike or no, its a wonderful place to take a day or two and get away from it all. A salt water pool, yoga classes and on property massage services are just a few of the amenities.And while you are there be sure to make dinner reservations at the hotel’s  Restaurant 17.

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Overhead view of the Sobe’s open kitchen from Table 301

For dining in town, just stroll down Main Street to check out all of your options. Several of my favorites are all a part of the Table 301 group which includes The Lazy Goat, Passerelles Bistro, located right at the entrance to The Falls at the Reedy and the restaurant that started it all, Soby’s. At Soby’s, upstairs with a perfect view of the open kitchen and the rest of the restaurant is the original Table #301, the best seat in the house,, for which the ever growing restaurant group is named. When you make reservations ( and yes, you do want to make reservations) at Soby’s, be sure to ask for Table 301.

IMG_2018If you are in shopping mode, you can’t miss Beija-Flor Denim Salon.  Actually this shop is worth the drive down to Greenville in and of itself and while you can purchase these jeans online, its worth taking a looksee in person at the Greenville, SC Beija-Flor  located  at 618 South Main Street.

The graphics on the window offer a quote saying “These jeans changed my life” and indeed truer words were never spoken. The concept was started by two women who wanted other women to look and feel good in what they wear. To that end, they work with sustainable and sometimes recycled denim to make the best looking, best fitting jeans ever. I’m sold – you really just have to see for yourself, visit them when you are in Greenville or check it all out online. They really do offer the perfect fit.

IMG_1836Set and looking good in your new jeans, as you walk down Main Street in Greenville, you’ll pass the entrance to Falls Park. Each time I visit Greenville, I like to start my day with a walk around the falls, its peaceful and centering way to start the day. Start with a stroll across the Liberty Bridge and then wind your way along the river. Lots of public art and bronze sculpture all around the city; and beautiful sculptured gardens en route- even under the overpasses.

IMG_1838And if you have to work -what better place than in a park – when need a break from the flourescents – take your laptop outside and check email while you sit along side the river, as the entire center city is wifi-ed.

If you are out to exercise, walk or bike all or part of the Swamp Rabbit Trail. Developed with a grant by theGreenville Health System, the 19 and some mile Swamp Rabbit Trail links the cities of Travelers Rest and Greenville. Directional signs and maps abound so its hard to loose your way.

swamp-rabbit-cafe-greenville-scAlong the trail, or by car, just a short drive from Main Street, be sure to include a stop at the Swamp Rabbit Cafe & Grocery.

IMG_2147Great sammies here all make on fresh baked Stecca Bread. If you’ve a passion for local foodstuffs, this is the place. Part old fashioned grocery, part farmers’ market, part sandwich and coffee shop – take it all in and enjoy.

IMG_2165And finally, while  we are talking local and while you are in the Greenville area; follow my lead and take the circuitous route back home vis a vis a stop in Belton SC at the wonderfully infamous Grits & Groceries restaurant.  The restaurant is really between Belton and Due West, SC but for GPS purposes Belton will be what pops up. Run by husband and wife team Heidi and Joe Trull, the Grits & Groceries concept really deserves a blog post all its own, and I promise one is in the works, but I would be remiss if I didn’t include it here and truth is – one most really experience a meal at Grits & Groceries, rather than just read about it,  to truly appreciate it all.

The restaurant’s tag line is “Real Food. Done IMG_2168Really Good.” and that about says it. Pretty much, Heidi cooks, Joe bakes; and with each dish is a big heapin’ handful of oh so Southern Hospitality from these talented and just plain friendly folk. The couple traveled the world sharing their culinary craft as they went, but when it came time to raise a family, they decided to come back to the country to settle down.

The restaurant is in an historic building, once home to an old country store at Saylors Crossroads,  at the junction of South Carolina state highways 185 and 284. Get set to enjoy a fine taste of all that is local in this part of South Carolina from Heidi’s pimento cheese balls to Joes fried pies.

If you’ve got a hunger  for more before you can make the pilgrimmage, pick up a copy of the Trull’s newly released cookbook, you can order one here. But then just plan a date to enjoy a weekday breakfast or lunch or weekend brunch  and get on the road. How do you know when you are there? Just look for Rudy – the Giant Rooster on the corner – the restaurant stands right behind him