On Your Charlotte Restaurant Radar: 5 Asian Restaurants you must not miss!

img_7778

Plating and setting up the line up of Asian Flavors featured in my December Restaurant Round up for Charlotte Today

After all the holiday trimmings, visions of sugarplums, Hanukkah candles and potato latkes have come and gone this holiday season, lets take a break and head out to enjoy some of Charlotte’s delicious Asian cuisine.

There was a time, not so many years ago when all the Charlotte  Asian offerings were Chinese-American options, but times have changed and as our community has grown, our Asian food alternatives have as well.  No matter the country of origin, Asian food is all about flavor and with so many excellent choices, I thought I’d take the opportunity to share  five of our favorites. It gives me even greater pleasure to say that these spots are all family owned, local business. All but one are family friendly  and all provide dine in and take out options, too.

In my December Restaurant Roundup segment on the WCNC Charlotte Today program I shared all five of these restaurants as well and talked about three different dishes from each of them. In case you missed it, here is the video segment with show hosts Colleen Odegaard and Eugene Robinson. Take a look, then scroll down for more photos and all the delicious details.

Thai Orchid Restaurant

In classic Thai recipes the flavors of sweet, sour, salty and hot are featured in each dish. The team at Thai Orchid has been serving up delicious plates of classic Thai Cuisine for years, in fact, in 2005 this restaurant was on my Top Ten List.  It has recently come back on my restaurant radar and I am delighted to report that things are better than ever! Open for lunch and dinner.  Pictured below – from right, Classic Pad Thai; The Mee Krob, a Thai lettuce wrap, to start; and finally my new Thai Orchid Favorite: Pad See Ew – each finished with a beautiful edible purple orchid!

Thai Orchid, 4223 Providence Road, In the Strawberry Hills Shopping Center, 704-364-1144. Eat In, take and out and delivery, too! Holiday hours:Closed for Christmas weekend Dec 24-26 – open again regular hours Dec 27.

Doan’s Vietnamese

What I love about Vietnamese food is the light fresh  flavors. Some hot and spicy, some sweet or sour -all of it delicious. Hands down my favorite Vietnamese dish is Pho, the big bowl of noodle soup with fresh herbs, veggies and often beef or tofu. Time for true confessions here. The television segment that paired with this post, aired on Wednesday, and so usually I drive around the night before picking up all the food I will showcase. With all the holiday hubbub, I forgot that Doan’s Restaurant, one of my favorite Vietnamese places is closed on Tuesdays, so for the show for these photos we have my interpretation of the Make-your-own Spring Roll Plate at Doan’s. Fresh cilantro, mint and basil with rice noodles, lettuce, sprouts and your choice of protein ( we love it with tofu). Dip the crisp Vietnamese rice papers in water and they take on the texture of a soft noodle,  so you can wrap all the fresh flavors up inside. Other not to be missed dishes at Doan’s – the Vietnamese Pancake, the hot pots and the fried crispy quail. For more, do check out the article I wrote about Bone Broths and the fabulous Pho at Doan’s in the spring 2016 issue of Charlotte Living Magazine 

img_7794

All the makings for the spring rolls at Doan’s come to your table on a large platter and then you have the fun of rolling your own!

Doan’s Restaurant,5937 South Blvd near the corner at Archdale, 704-733-9077. Eat in and take out

88 China Bistro

img_7747

88 China Bistro’s Kim Lam poses with the first article I wrote about this wonderful spot for Chinese Cuisine back in 2005. I am proud to be framed and on the wall!

I first wrote about  88 China Bistro in 2005 when I had the great pleasure to meet owners Kim and Chung Lam. Prior to opening their own place, Chung was the chef at Baoding in Charlotte’s SouthPark neighborhood and Kim worked the front of the house at Wan Fu just off of Hwy 51 near Pineville. Both restaurants were then owned by Robert Lee, a front runner in Charlotte’s restaurant community. In 2005 the Lam’s opened their own place on 4th street near uptown and have been going strong since. Look for the classics here with the traditional  slightly thicker Chinese sauces than you will find in most Asian cuisines

For the television segment we showcased three of 88 China Bistro’s most popular offerings: Pineapple Chicken, beautifully presented in a carved half pineapple; Salt and Pepper shrimp with stir fried veggies and Singapore Noodles with shrimp and chicken. The Singapore noodles are a thin vermicelli seasoned but essentially served unsauced – all three delicious ways to enjoy what 88 China Bistro has to offer.

China 88 Bistro, 1620 E 4th Street ,704-335-0288. Open regular hours through the holiday weekend. Eat in and take out. Private dining room as well!

Baku Restaurant

Used to be, when I wrote for a weekly publication, I published a Top Ten list of restaurants I had enjoyed over the year during the week between Christmas and New Year. Now, I find there are just too many great restaurants in Charlotte and surrounds to narrow it down to a list of ten. That said, if I was going to pick a restaurant of the year this year, it just might have to be the next spot on the list for this roundup:  Baku.

Interestingly I might not have said that two months ago. Recently Baku was purchased by Birdie and Janine Yang, also owners of Yama in the Southpark area and Yama Izakaya in PlazaMidwood.  Birdie talks the talk and walks the walk and has, seemingly overnight, taken Baku up a huge notch.

img_7682Now, with much more of a focus on traditional  high end Japanese cuisine, the food at Baku is as beautiful to look at as it is to eat. Look for Waygu Beef, specially ordered seafood offerings, as well as a host of excellent sushi. There are Robata bar specialties grilled over imported Japanese wood charcoal and without a doubt the best and most inclusive list of high-end Japanese  Sake in town, maybe in the state.

If there is something you want, Birdie Yang is determined to make it happen! Plan to enjoy tasting dinners, wine and sake specials and more. The bar is still upstairs and with the new year, there is still a focus on spectacular sushi, but Birdie is transforming the sushi bar downstairs to serve sushi and Omakase, a chef’s choice of traditional small plates as well.

For the televised segment and this blog post, just a taste of all that is happening at Baku – classic Kamameshi pots -sweet Japanese rice cooked to order and topped with a variety of proteins – here we have a rosette of salmon and Ikura or salmon roe; two fabulous sushi rolls, one a spicy tuna with yuzu cream and tobiko; and the other King salmon, bruleed with a torch just before serving; and a starter of Alaskan King crab, charred over the coals at the Robata bar then cracked, bathed in butter, sprinkled with black sesame seeds and served. My oh my!

Baku , 4515 Sharon Road, 704- 817-7173. Open for dinner only;  you’ll see me for sure at the Tuesday night sake flights – $10 gets you an unstructured tasting of three incredible sakes and a special pricing should you wish to by a bottle of your favorite

The Korean Restaurant

Finally our Asian restaurant travels across the city of Charlotte takes us to Korea. Charlotte is  still building a series of good traditional Korea restaurants in the city, but with time they will come. Meanwhile you should check out The Korean Restaurant in the Super G Mart in Independence Blvd. The Korean Restaurant is the anchor tenant is a food court of sorts in the back corner of Super G. Korean flavors center in tastes that are hot, salty and fermented and dishes are rustic, and I say that in the very best home-style cooking, sense of the word.

I am relatively new to Korean Cuisine and so I just keep going back and tasting different dishes and am sharing two of my favorites here: the classic Bibimbap ( as much fun to say as it is to eat!) Served with or without meat, in a platter to go, or in a hot pot on site. This is  rice, served with sautéed and seasoned veggies, chili pepper and fermented soy bean paste all topped with a fried egg. Stir it up before you eat to get a taste of all the flavors in one bite.

I also enjoyed the simply but delicious Galbi ( pronounced Ka-bee) that is short ribs seasoned, seared and served over rice. To round out each plate, enjoy any version of The Korean Restaurant’s Kim Chi a spice fermented vegetable served as a condiment with almost every dish – here I showed the fermented baby bok choy – hot, spicy and delish!

The Korean Restaurant in the Super G Mart , 7323 E. Independence Blvd.  Open Christmas Eve till 6 pm, Closed Christmas Day and Dec 26. for the New Year Holiday The Korean Restaurant is Closed at 6 on New Years’ Eve and closed Jan 1 and 2. 

heidi-billotto-2017-headshot#IllHaveWhatHeidisHaving   If you love hearing about all the Charlotte restaurant scene in general and other great spots across the Carolinas that really should be on your dining out radar, stay tuned, because there is a lot more to come in 2017. Three day weekend jaunts, recipes, great ways to Eat Local and more, all on the docket as well.

Why not subscribe to this blog and  be among the first to be in the know as each and every post comes straight to your in-box just as soon as I finish writing it. Subscribing is easy, just follow the prompts on the home page. Then you can join with all the food-centric folk who can say, #TellThemHeidiSentYou

Easy to Eat Local: Open a Package, Jar, Bottle or Box

you-cant-buy-happiness-but-you-can-eat-local-and-thats-kind-of-the-same-thingIf you follow me on social media, this blog or have watched me cooking on television or have come to any of my cooking classes, then you know I am a big supporter or eating and shopping local. “Local” can mean many things, from supporting local farmers, ranchers, and fisherman at area markets to buying from local independently owned shops. Today I’m tossing a whole new spin in on things.

Did you know you can shop local at many North Carolina big box grocery stores as well as the smaller independent chains? I recently went on a search for local product available at some of the larger area chains and you will be amazed at the North Carolina goodness I found. I shared my resources with viewers of the Charlotte NBS midday show “Charlotte Today” a couple of weeks ago, so today I share  the recap and details of that video and LOTS of recipes.

In case you missed it, here is the video segment with Charlotte Today, original air date Dec 5, 2016.

 

And here are all the where-to-find  details plus photos and below the listings,  recipes of what do to with each of these fabulous North Carolina made products after you open the package, jar, bottle or box.

Parla Pasta

Drake’s Fresh Pasta Co.
High Point, NC 27262

img_7234Simone and Rick Drake, owners of Drake’s Pasta in High Point, North Carolina and their team of pasta makers have been making fresh pasta for 30 years and Parla is their relatively new retail line. Boxed and frozen, you may select from an assortment of ravioli, manicotti and tortellini direct from your grocer’s freezer case to your table.  Rick and Simone started this local business with a small hand-cranked pasta machine. Now they have big automated pasta machines that churn out thousands of stuffed pastas in just minutes. The pasta is flash frozen, boxed and delivered to your local grocer. This delicious stuffed pasta is made from extremely high quality ingredients from the dough to the filling, just like you would make it from scratch at home, but now, thanks to the pasta makers at Parla, you don’t have to. When you open a box of Parla, in the time the pasta boils to perfection, you can create  a quick sauce or pesto ( or buy a jar of a local sauce) to toss with the stuffed noodles and enjoy in just minutes. We love the cheese tortellini in Pasta e Fagioli – a great cold weather soup to keep on the stove and enjoy for lunch or dinner.  Parla Pastas are available in the freezer case at area Harris Teeters, Lowes, Publix and Fresh Markets. For more info visit ParlaPasta.com

Renwood Mills

Locally sourced flour and cornmeal since 1935

img_7071While the name Renwood Mills, may not ring a bell, the names of Renwood’s popular brands will. These are the makers of Southern Biscuit Flour, Tenda Bake Pancake mixes and Tenda Bake cornmeal mixes all coming to you from Newton, North Carolina. One of the wonderful things about this local mill is that they source local North Carolina wheat to mill for their products just as they have done since the company’s beginnings! You can read more about the Tenda-Bake Pancake mixes here in a blog post I did several months ago. I make it a point to keep a package or two on hand in my pantry. My new Renwood love now though, is Renwood Mills/Southern Biscuit Flour  “Formula L”.  This is biscuit mix blend perfect for making easy high rising biscuits, sausage cheese biscuit balls and more – just add milk and let this local mix do the rest. Keep a supply in stock for all of your baking needs – Southern Biscuit Flour comes in all purpose and self-rising varieties. For more information visit RenwoodMills.com

Carolina Farmhouse Dairy

Organic Cream Top Yogurt and Kefir

Bahama, NC

img_7130North Carolina is a big dairy state and I am thrilled to introduce you, my readers to Cindy Hamrick and her family, owners of Carolina Farmhouse Dairy – the first Yogurt Dairy of its kind. Located just outside of Durham North Carolina, they are doing it right – its just like cream top milk, but this is cream top yogurt as yogurt was meant to be. Its all organic and I am in love with the yogurt and kefir this dairy produces. The yogurt comes in plain and vanilla and a variety of fruity flavors like coconut, strawberry and blueberry.  The Kefir, a yogurt based drink, also comes in flavors from their Golden Milk variety packed full of good-for-you-and-your-joints ingredients such as organic turmeric, cinnamon, ginger and coconut milk as well as fruit flavors like Blueberry and Strawberry kefir and plain kefir – perfect as an healthier option as an ingredient in cream based salad dressings like the Green Goddess dressing below.  Enjoy the yogurt and kefir as they are or use them to up your mornings smoothie game by blending them you’re your favorite frozen organic fruit or veggies. The plain and vanilla varieties are wonderful to cook with in recipes like the coffee cake I have shared in this post. Carolina Farmhouse Dairy Yogurts and Kefir are available in Charlotte at the Queen City Pantry at the Atherton Mill and Market on South Blvd.. For more info visit CarolinaFarmhouseDairy.com

Cloister Honey

Artisan Honey, Charlotte NC

img_7216Cloister Honey in Charlotte North Carolina is owned and operated by my friends Joanne de la Rionda  and Randall Young. Randall keeps the bees and Joanne works on the flavors of the infused honeys and honey spreads – its a talented team for sure. This product starts with the work of the bees and the rest is handcrafted from jar to jar without the addition of any artificial ingredients. I’ve seen this  artisan business develop since the beginning  and I’m thrilled to see Cloister Honey taking the nation by storm!!! In  2016 Cloister Honey was nationally recognized as the winner of Southern Living’s national food awards – getting top honors in the jams and spreads category and also received a Sofi award by the Southern Specialty Food Association ! Cloister Honey comes in a variety of guises – traditional honeys, whipped honeys and my favorites, the infused honeys and the honey spreads.  The newest member of the Cloister family the Power Seeded Honey  was the one I talked about in this segment – wonderful on yogurt or a peanut butter sandwich or used as a finishing sauce simply spread on skewers of Chicken Sate, you’ll find the recipe for the sate later on  in this post. And if you’re looking for a quick and easy appetizer recipe, just grab a jar of Cloister Honey Salted Honey and you are on your way , more details below, sa-weet! For more info visit CloisterHoney.com – if you stay on the site for anytime at all, a little customer service icon will pop up for a  chat and you will see Randall’s head pop up in the window – #TellHimHeidiSentYou

Goodnight Brothers Country Ham

Dry Cured Country Ham  Boone North Carolina

img_7229The Goodnight Brothers company, based in Boone NC has been  in the business of curing, aging, de-boning, slicing and packaging country ham since the company’s beginnings in 1948. My favorite Goodnight Brothers product is in the company’s All Natural Country Ham line sold in Charlotte at Whole Foods and Earthfare stores. Some chefs call it North Carolina prosciutto, I just call it delicious! This paper thin sliced ham is cured without any artificial nitrates, only those occurring naturally in sea salt and celery; and it is beautifully packaged with a thin sheet of butcher’s paper between the thin slices of ham so that they are easy to pull apart.  I’ll love this ham in something as simple as a charcuterie platter or a ham biscuit with spicy mustard – its also great to wrap around shrimp asparagus or scallops for a flavorful first course or appetizer. More recipes below. For more info visit GoodnightBrothers.com

OuterBanks SeaSalt 

img_7220In this world of automation and face paced technology it is hard to believe that much food production is done by hand any more, but it is. I am delighted to introduce my friend Amy Gaw  at OuterBanks SeaSalt, who leads the charge in harvesting and packaging 100% all natural sea salt in small batches using artisan and heritage practices. No preservatives, no anti-caking agents just all natural sea salt from the Atlantic Ocean. Use the OuterBanks sea salt as a culinary finishing salt,  or in any of your favorite recipes. Today I share two sweet and salty recipes  – one for candied sea salt ginger. Beside the recipe, you’ll see the salt and the candied ginger displayed in beautiful handcrafted salt cellars made by OuterBanks artist Antoinette Mattingly of Kinnakeet Clay. The final recipe for this post is for a sea salt ginger caramel sauce, repurposing the syrup from the candied ginger. In addition to their well know culinary salts, Amy also makes OuterBanks  Sooo Salty bath products, Check it all out at their new Etsy store: OuterBanksSeaSalt . For more info visit their Facebook page @OuterBanksSeaSalt

….The Start with a Package, Jar, Bottle or Box Recipes….

Parla Pasta e Fagioli

1 can organic cannellini  beans, drained

1 Tbsp. extra virgin olive oil

1 leek, chopped

1 tsp. fresh minced rosemary

1 tsp. fresh minced thyme leaves

1 (28-ounce) can organic fire roasted tomatoes and liquid

water, if needed

Pinch of sugar

Salt and freshly ground pepper

1 Tbsp, tomato paste (or tomato powder from the Savory Spice Shop)

dried red pepper flakes to taste

1 or 2 rinds of real Parmesan cheese

1 bay leaf

1 box Parla Pasta Cheese Tortellini, cooking according to package directions

chopped fresh parsley to garnish

Grated Parmesan cheese, for sprinkling

img_7074Heat oil over medium heat in a large, heavy casserole or Dutch oven and add chopped leek. Cook until just tender, about 5 minutes. Add rosemary and thyme and stir together until fragrant. Stir in tomatoes, drained beans, salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.

Add beans, tomato paste, hot pepper, Parmesan rinds, and salt to taste and bring to a boil. Add water or broth if the liquid is too thick. Reduce heat, cover and simmer 30 minutes. Season with a pinch of sugar if you would like.

10 to 15 minutes before serving, stir in the cooked Parla Pasta. When it is heated through, serve in shallow bowls garnished with chopped parsley and Parmesan.

Parla Pasta  with Black Olive and Artichoke Pesto

1 box of your favorite Parla Pasta – choose from ravioli, tortellini or manicotti

FOR THE PESTO:
2 cups whole pitted black olives, drained
1 cup pine nuts
1 ½ cups Parmesan or Romano cheese
1 cloves garlic, minced ( optional)
1 cup marinated artichoke hearts

img_72601 cup sun dried tomatoes packed in oil, drained
2-3 Tbsp. fresh basil leaves
dash of dried red pepper flakes
¼ -1/2 cup extra virgin olive oil

Bring a pot of water to a boil and cook your favorite Parla Pasta according to package directions. In the 6-8 minutes it takes the pasta to cook, you can make this wonderful winter pesto.

Make the pesto by combining all of the ingredients except the olive oil in the bowl of a food processor. Pulse to chop fine. Drizzle olive oil through the feed tube with the machine running until the mixture has formed a smooth paste. Taste for seasoning. Toss with your favorite hot Parla Pasta and serve. Its just that each

 

Renwood Mills/Southern Biscuit Flour Formula L From-the-Farm Sausage and Cheese Biscuits

3 cups Southern Biscuit Flour Formula L

1 lb. your favorite local cheese, shredded

img_72111 lb  of your favorite local mild or hot bulk pork sausage

1 stalks local or organic celery, sautéed with 2 Tbsp. fine chopped onion and 1 tsp. sage leaves

1 cup whole milk or buttermilk

Mix Southern Biscuit Flour’s Formula L, with shredded cheese, bulk sausage, milk and sautéed celery onion and sage in a large bowl. Blend well. Pat the dough out into a large thick round and cut small biscuits. Place the sausage and cheese biscuits side by side, but not touching on a parchment paper lined baking sheet. Bake in a preheated 300 degree 20-25 minutes. Enjoy hot or cold.

Keep Southern Biscuit Flour in the pantry for all of your baking needs. I used the Southern Biscuit Self Rising Flour in the Carolina Farmhouse Dairy Coffee Cake that follows.

Carolina Farmhouse Dairy Vanilla Yogurt Coffee Cake

1/4 lb butter

1 cup organic sugar

2 organic or local eggs

1 tsp vanilla

1 cup Carolina Farmhouse Dairy Vanilla Yogurt

2 cups Southern Biscuit Flour self rising flour

for the topping:

img_72361/2 cup organic sugar

2 Tbsp. cinnamon ( I like the Saigon cinnamon from the Savory Spice Shop)

1/ cup of your favorite chopped nuts, optional

Cream together butter and sugar with a hand or stand mixer/ add the eggs and vanilla. Blend well. In another bowl, sift together dry ingredients and add alternately to the butter and sugar mixture with the yogurt. Spoon half of the batter into a buttered angel food cake pan and sprinkle with half of the topping mix. Add the rest of the batter and sprinkle with the rest of the topping mix . Bake in a preheated 375 degree oven for 35-40 minutes. cool, unmold and enjoy topped with an additional dollop of Carolina Farmhouse Yogurt drizzled with your favorite Cloister Honey.

img_6948Use Carolina Farmhouse Dairy Yogurt makes a great start to the day when combined with organic oats, your favorite local jam and a dash or two of  Crude orange bitters – yes bitters for breakfast!

Carolina Farmhouse Dairy Kefir

Green Goddess Dressing

2 anchovy fillets, rinsed, patted dry, and coarsely chopped

1 medium clove organic or local garlic, peeled and smashed

1/2 cup organic mayonnaise

1 cup Carolina Farmhouse Dairy Plain or Lemon Kefir

1/2 cup loosely packed fresh Italian parsley leaves

1/4 cup loosely packed fresh tarragon leaves

2 Tbsp. finely chopped fresh chives

2 Tbsp, freshly squeezed lemon juice

1/2 tsp. sea salt, plus more as needed

Freshly ground black pepper, to taste

Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender with a rubber spatula as needed. Taste and season with additional salt and pepper as needed. Refrigerate in a container with a tight-fitting lid for up to 1 week.

 

Cloister Honey Power Seeded Honey Chicken Sate

2 Boneless organic or local chicken breasts and 4 boneless chicken thighs

img_7217For the marinade:


1 clove organic or local garlic

2 Tbsp. Sorghum Syrup Molasses


2 Tbsp. organic sugar

¼ cup lime juice

1 Tbsp. fish sauce


2 Tbsp. Tamarind sauce

1 Tbsp. extra virgin olive oil


For the peanut sauce:


3 cups dry roasted peanuts or cashews ( or mix them half and half)

4 Tbsp, orange infused olive oil

2 Tbsp, tamarind sauce

1 Tbsp. red chili flakes


1 (1/4 inch thick slice) local or organic ginger

¼ cup fish sauce (Nam Pla)

½ cup mushroom flavored soy sauce ( I love Healthy Boy Brand)

1 can organic Asian coconut milk


¼ cup minced cilantro or 2 Tbsp. dried cilantro leaves

lemon or lime juice to taste

1 jar Cloister Honey Power Seeded Honey

img_7238Cut raw chicken into bit sized pieces and toss with all the marinade ingredients. Allow to marinate in the refrigerator for 6-8 hours of overnight.

Remove chicken pieces from marinade and pat dry, Skewer the chicken on fat smooth wooden skewers. Grill the chicken skewers in a grill pan on top of the stove for 2=3 minutes on each side. Remove from heat. This part may be done ahead so you can now hold the grilled skewers in the fridge for a day or two or proceed with the recipe.

Prepare the peanut sauce by combining peanuts and olive oil in a food processor and grind until you have peanut butter. Place the fresh ground orange scented peanut butter in a saucepan and add tamarind sauce, chili flakes, ginger, fish sauce, mushroom soy sauce, and cilantro. Add enough coconut milk to give the sauce the right consistency for a dipping sauce. Cook until thick and smooth ( except for the small pieces of peanut)

Dip the grilled chicken skewers in the peanut sauce or spread the sauce across the chicken and place the coated chicken skewers on a parchment paper lined baking sheet. Bake at 350 for 15-20 minutes or until the peanut sauce glaze has browned slightly. Spread the shot skewers with Cloister Honey Power Seeded Honey and baked 2 minutes more. Serve hot or at room temp.

Cloister Honey Salted Honey Blue Cheese Toasts

img_6875Cloister Honey Salted Honey

Creamy blue cheese

Toasted slices of French Bread

pistachios

Orange Zest

Spread the toasted slices of French Bread with the creamy blue cheese. Drizzle with the Cloister Honey Salted Honey and top with chopped Pistachios and orange zest. Doesn’t get much easier than that!

 

Goodnight Brothers Country Ham and Bechamel Biscuits

For the Béchamel:

¼ cup unsalted butter

¼ cup  all purpose Southern Biscuit Flour 

1½ cups whole organic milk

2 Tbsp. whole grain mustard

½ teaspoon freshly grated nutmeg

For the Biscuits:

Make 8 biscuits with whole milk or buttermilk according to the package directions on the Southern Biscuit Flour “Formula L” Package

2 packages Goodnight Brothers Thin Sliced Dry Cured Country Ham

1 -1 ½ cups shredded Gruyère, cheese

1 tsp dried Herbes de Provence

For the Bechamel: Melt butter in a medium saucepan over medium heat. When butter is hot and all melted, add flour and stir cook, until  all the raw flour has been absorbed in the butter and the mix is a golden brown about 3 minutes. Add the whole milk and whisk continually to thicken over medium high heat. Season with the nutmeg and mustard. Remove from heat and reserve.

img_4993Place the slices of bread on a baking sheet, cut side up and toast lightly in a preheated 375 degree oven for 3-4 minutes. Remove toasts from the oven and turn up the heat to a broil. Meanwhile assemble sammies by placing the toasts on a parchment paper lined baking sheet. Top each toast with a a slice of  Goodnight Brothers Thin Sliced Country Ham and then a generous sprinkling of the gruyere. Top each with a spoonful of the béchamel and a little bit of the herbes de provence. Run sammies under the broiler until golden brown. Serve hot with a little side salad of lettuce, eggs, Goodnight Brothers Thin Sliced Country Ham and ripe pears and you’ve got the perfect brunch.

Sweet and Spicy Goodnight Brothers Country Ham Wrapped Shrimp

img_761124 large local shrimp, shells removed, tail intact

1 package Goodnight Brothers Thin Sliced Country Ham, cut into thin strips

3 Tbsp. chili powder

2 Tbsp. ground cumin seed or powder

3/4 cup brown sugar

Peel shrimp, then rinse and pat dry. Carefully wrap the body of each shrimp with a strip of the Goodnight Brothers Thin Sliced Country Ham. Place the wrapped shrimp on a parchment paper lined baking sheet. Sprinkle first with the chili powder and cumin and then with a generous amount of the brown sugar. Bake in a 375 degree oven for 15 minutes or so until the sugar has caramelized and shrimp have turned pink. Best served hot or warm.

OuterBanks SeaSalt Sweet and Salty Candied Ginger

img_72501 hand of local or organic ginger root -you can peel it or not, totally up to you

2 1/2 cups organic sugar

2 cups water

1 Tbsp. OuterBanks SeaSalt

Slice into rounds about 1/8 inch thick.  Mix sugar and water in a large sauce pan and bring to boil. When sugar is dissolved, add ginger slices and boil for 45 minutes. Use a slotted spoon to remove the ginger slices to a cake rack and let dry for 20-30 minutes. To keep the syrup that drips from the ginger slices contained, place the cake rack over a baking sheet with sides. Sprinkle the remaining 1/2 cup of sugar over the ginger slices. The sprinkle them with the OuterBanks SeaSalt. Let the coated ginger dry overnight.  Keep the leftover syrup in a covered container in the refrigerator and use it to make the next recipe for a goat cheese salted caramel sauce. 

OuterBanks SeaSalt Goat Cheese Salted Caramel Sauce

img_72241 cup of the syrup left over from making the candied ginger ( recipe above)

6oz. your favorite local goat cheese or Chevre

OuterBanks SeaSalt to Taste

Place the ginger syrup in a saucepan and allow to boil down until the mix has reached one half its original volume. Stir in the goat cheese or chevre. Stir until the goat cheese has melted and the mixture is smooth. Take off the heat and allow to cool, or serve the sauce warm over ice cream, pound cake or over a slice of the Carolina Farmhouse Dairy Yogurt Coffee Cake recipe in this post.

#TellThemHeidiSentYou

 

For more recipes to help you eat local by opening a package, jar, bottle or box featuring all of these wonderful North Carolina products and more visit each company’s individual website for recipes, to order product and to see all the retail locations for each company in Charlotte and across the state.