First Taste of Spring at The SavorNC Cooking Stage

4452defe-d5bd-4fc1-9cc8-2289ed2d4211Tomorrow Friday Feb 23, 2017 marks the first day of all the food flavor and fun at the SavorNC Cooking Stage at the Southern Spring Home & Garden Show at the Park Expo in Charlotte NC. The show runs for 6 full days – this weekend of Feb 23-26 and then again the weekend of March 3-5. Attendance at the SavorNc Cooking Stage is free with your ticket to the show and we will be located right by the show entrance, so you can’t miss us!

 

savorncI happily play the part of host of the cooking stage and have invited over 40 restaurant chefs, private chefs, caterers, farmers and other food-centric folk to be on stage with me cooking with tons of local produce, proteins and products.  The North Carolina Department of Agriculture has come on as the title sponsor of the stage, so we are the SavorNC Cooking Stage and each day we have a different local day sponsor involved in all the action.

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The cooking demos each day start at 10:30 am and run every hour on the half hour. Chefs will be cooking, sharing technique, tips about buying local and handing out complimentary samples at each and every demonstration.

At the end of each demo, we’ll ask a couple of fun trivia questions pertaining to what each chef said, and where ingredients might have come from and the winners will get great prizes which will include gift  bags of swag from the NC Department of Agriculture, gift certificates from the participating restaurants and special samples and or coupons from our day sponsors.

Recipes from each day of demos and a photo recap of the day will be posted on these blog pages each evening of the show, so stay tuned for the word on lots of local eats and how to make them in your kitchen over the next ten days. Consider these two weekends a first taste of Spring with all the wonderful local ingredients this, my favorite season of the year, brings.

Here is the line up of chefs for each day  and a little bit about our GotToBeNC Day Sponsors for this first weekend of the 2017 Southern Spring Show… Look for a similar article next week on the line up of all the action for the March 3-5 weekend or check here for a link to the complete list of participating chefs

img_7229Goodnight Brothers Country Ham from Boone North Carolina kicks off our list of day sponsors this year on Friday February 24, 2017. Throughout the day chefs will be hamming it up with Goodnight’s all natural line of thin sliced dry cured ham (I like to call it North Carolina’s answer to  Italian prosciutto) as well as Goodnight’s classic Country Ham. Goodnight Brothers has sent me two HUGE boxes of  sample sized packages of ham to hand out to the crowd and at 12:30 I will be on stage with Bill Goodnight of Goodnight Brothers, cooking with both varieties of this locally cured ham and talking about the history of this family owned company and how they do what they do.  if you have ever eaten a ham biscuit at Bojangles, then you know how wonderful Goodnight Brothers Ham really is – take this opportunity to come to the Spring Show on Friday, to try, taste and learn more about it.

Cooking onstage with me Friday February 24, 2017 –

10:30 am
Springtime Favorites

Chef Blake Hartwick, Bonterra Dining & Wine Room

11:30 am
WCCB Everyday Eats Hamming It Up

Chef Troy Gagliardo
WCCB Charlotte

12:30 pm
Cooking with Goodnight Brothers Country Ham
Cooking Stage Host Charlotte Culinary Expert, Heidi Billotto and Bill Goodnight from Goodnight Brothers Country Ham

1:30 pm
The Sweet & Savory Sides of Eating Local
Chef Paul Verica and Chef Ashley Boyd, Heritage Food Drink, Waxhaw NC

2:30 pm
It’s Cookin’ at The Cowfish

Chef David Lucarelli, The Cowfish Sushi & Burger Bar

3:30 pm
Charcuterie and Cooking with Beer 

Chef Terra Ciotta and Chef Philip Lloyd, The Art Institute

4:30 pm
Dinner from the Springtime Garden

Chef Michael Rayfield, U.S. National Whitewater Center

5:30 pm
Gluten Free Vegan and Vegetarian

Chef Beverly McLaughlin, Beverly’s Gourmet Foods

img_7234On Saturday February 25, 2017 Parla Pasta from High Point North Carolina is our day sponsor and you won’t believe all the delicious Pastabilities we’ll have on hand. Simone Drake from Parla’s parent company Drake’s Pasta will be with us all day and is bringing a wonderful pasta salad for show goers to snack on between demos as well as plenty of coupons to hand out, so everyone can go and buy their favorite variety of Parla Pasta from their grocer’s freezer case after begin inspired by the culinary action onstage. Again, chefs will be cooking with the different varieties of Parla Pasta throughout the day and at 12:30 Simone and I will take the stage together to cook and talk pasta. Parla Pasta is available at grocery stores across Charlotte – find it in the freezer section at your favorite locations of Harris Teeter, The Fresh Market, Publix, Ingles, and Lowes Foods.

And here is who will be cooking onstage with me for Saturday February 25, 2017:

10:30 am
Little Plates, Big Flavor with Stoke Restaurant’s infamous Pork Ragu

Chef Chris Coleman, Stoke at the Marriott

11:30 am
Sweet Springtime Dreams

Chef Ashley Boyd and Chef Miranda Brown, 300 East

12:30 pm
Ah, The Parla Pastabilities

Cooking Stage Host Charlotte Culinary Expert, Heidi Billotto with SImone Drake of Parla Post

1:30 pm
It’s Got to Be NC!

Clark Barlow, Heirloom Restaurant

2:30 pm
Kale Yeah!

Heidi Billotto cooks with the Greens that Grow at Tega Hill Farms

3:30 pm
Entertaining on the Fly: From Zero to Party in under and Hour
Susan Murray Innkeeper and Cookbook Author, Carolina B&B, Asheville

4:30 pm
Pasta and Prosciutto with Springtime Style
Chef George DiPaolo from the Community Culinary School of Charlotte

5:30 pm
Risotto From the Springtime Garden
Chef Geoff Bragg from the Community Culinary School of Charlotte

cloister-honeyOn Sunday February 26, 2017, our friends Randall York and Joanne di la Rionda from Cloister Honey are in the house with their entire line of sweet and savory locally raised honey. Cloister Honey will be available to sample and purchase throughout the day right at the cooking stage. Many chefs will be incorporating the line of Cloister Honey into their recipes and  in the 12:30 time slot this day, I’ll be cooking with Cloister and Randall and Joanne will join me onstage to talk about raising bees, how they came to build a hobby into a company and we might even get  Joanne to share her secrets ( well some of them) on how she develops her delicious honey blends and flavor infused varieties. Cloister will be giving away samples as a part of each prize package during each of the chefs demos throughout the day  – its going to be a sweet way to wind up this first weekend of fun and local flavor on the SavorNC Cooking Stage at the Southern Spring Home & Garden Show.

On the SavorNC Cooking Stage Sunday, February 26, 2017:  

10:30 am
Sunday Brunch Fresh from the Farm

Chef Kevin Woods cooks with  Two Moons Family Farms

11:30 am
The Art of Japanese Cuisine From Yama, Yama Izakaya and Baku Restaurants

Chef and Sake Specialist Birdie Yang

12:30 pm
Catch the Buzz – Cooking with Cloister Honey

Cooking Stage Host Charlotte Culinary Expert, Heidi Billotto with Cloister’s Randall York and Joanna de la Rionda

1:30 pm
Jamie’s Favorite Top Chef Recipes

Chef Jamie Lynch of 5 Church and Top Chef Charleston contestant

2:30 pm
Donuts: Not Just for Breakfast
Courtney Buckley, Your Mom’s Donuts

3:30 pm
Wine Pairings with Local Favorites 
Josh Villapando, Assorted Table Wine Shop

So Many great local GotToBeNc products to feature on the Savor NC Cooking Stage this first weekend of the show, and so many chefs to help create the show. I’m proud to say we have a truly great line up of award winning and nationally recognized chefs here in Charlotte and our surrounding areas and  I am thrilled to promote them on the SavorNC Cooking Stage this weekend and next.

charlotte-living-winter-2017-coverIn addition to recipes and samples and all the fun you’ll have at the Savor NC Cooking Stage, remember to also pick up a copy of the new issue of Charlotte Living Magazine. That beautiful dish on the cover was prepared by Chef Thomas Marlow of Mimosa Grill in Uptown Charlotte.

As many of you know, In addition to this blog, I also am the food editor at Charlotte Living and this first issue of the year is our annual food issue. So excited to see my “100 + Restaurants Worth Your While Restaurant Guide” finally done and printed up in living color. A TEN-PAGE spread of great places to eat in Charlotte and a word or two about many chefs who make this such a wonderful food-centric city. Pick up a copy of the magazine at the SavorNC Cooking Stage and enjoy the guide, articles on Mimosa Grill in Uptown Charlotte and Highland Avenue Restaurant in Hickory as well as a piece on local Moorseville woodworker Jeffrey Mathews of Old World Moulding Company who creates incredible cutting boards for chefs around the world; and  a section on 6 ways to open a package, box, bottle or jar to Eat Local and more. Can’t wait – you can check out the Restaurant Guide and some of these other articles online at CharlotteLiving.com

 

 

 

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 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!

 

 

 

 

 

 

 

 

 

 

 

A Bite of GotToBeNC Competition Dining Charlotte from Behind the Scenes

DSC_0655As many of you know I travel with the GotToBeNC Competition Dining series organizers across the state of North Carolina – promoting chefs and their culinary prowess as they participate in  dinner events set up like a live version of a mix of Chopped and Ironchef.

Slide95My job is not to cook, but  instead to tell the tale of chefs and farmers, restaurants and featured products; and in addition to handle all the social media, the sponsors and relationships with our competing chefs.

I love what I do and have met some very cool people in each city, but have to say I am so happy to be in Charlotte this month as The GotToBeNC Competition Dining series kicks off a seven night series in the Queen City.

 

Team Radical Range Riders

Team Radical Range Riders

Monday Aug 8 was evening one. This first preliminary battle saw chefs Paul Verica from Heritage Food & Drink; Ashely Boyd from 300 East and Heritage Food& Drink and Joe Bonaparte from the International Culinary Institute of Myrtle Beach on Team 3 Cooks up against chefs Adam Reed from Sante of Matthews, Terra Ciotta of the Art Institute of Charlotte’s Artisan Restaurant and Jess Cochran from CPCC’s culinary school who came to play as Team Radical Range Riders.

Team 3 cooks

Team 3 Cooks

The concept of a dream team of chefs – all from one restaurant or from three separate restaurants is new to the GotToBeNc Competition Dining Series this year and the chefs and the audience are loving the experience.

I, too, had a blast yesterday. I have had the pleasure of knowing all of these chefs for years – save for Jess who I just met the other day and am looking forward to getting to know.

Its been great watching all of them grow, hone their skills, make their marks both individually and together to help carve a place for the Charlotte culinary community in the statewide, regional and national spotlights.

Yesterday was no different and the fact that all six of these chefs were good friends with similar cooking styles, made it all the more fun from the Chefs’ Breakfast at the start of the day to the announcement of the winning team about 9:30 Monday night.

images-2One of this year’s Competition Dining sponsors, Alsco, treats the chefs in each region across the state to a relaxing breakfast as a start to the day and in Charlotte our breakfast spot is @Dawn, located at 2130 Ayrely Town Blvd at the intersection of I-485 and South Tryon Streets, the relatively new breakfast concept brought to you by Greg and Subrina Collier of The Yolk, a great  little breakfast spot in Rock Hill. After a family style meal of local eggs cooked to order, two kinds of grits, pancakes, waffles, bacon, sausage, biscuits, fresh local fruit, coffee tea and more and some fun photos the crew all headed over to Bonterra Dining & Wine Room, our home base for each of the Charlotte events.

chefs at the reveal

Chefs meet each day with Chef Ref Chad Blackwelder for the Secret Ingredient and Mystery Basket reveal

Back at Bonterra Dining and Wine Room, located on Cleveland Ave in the Dilworth neighborhood,  Competition Dining Chef Ref Chad Blackwelder from Sanford, NC, sets up a refrigerated mobile pantry, sponsored by Pate Dawson Southern Foods full of great items for the chefs to cook with and make a part of the meal. The pantry has all the basics and includes lots of North Carolina product.

 

 

In addition Chad UPDATED - NCDAalso shops at local markets in each city so that the end result of each six course meal features a good mix of  local farmers, NC  Produce, product and proteins as well as a mix of other regional and seasonal items.

At the reveal each morning of competition, chefs learn of the secret ingredient they will be working with – to be featured in each of their 3 courses to make a 6 course meal. In addition, they have a group of mystery basket ingredients to choose from that they must include somewhere in the meal.

To that end, the first Charlotte preliminary  dinner featured Black Mountain Chocolate cocoa nibs and Dominican Chocolate as well as several varieties of local chiles and peppers.

The chiles and peppers came almost entirely from the Matthews Community Farmers’ Market from my friends Mark and Mindy Robinson at Tega Hill Farm and from Cathy and Eric McCall at As Hot As Possible Hot Pepper Herb Farm. Poblano chiles were from Coto Farms at the Atherton Farmers market and the spicy Thai Chiles were from Ma Cha at the Charlotte Regional Farmers’ Market

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Chef Paul Verica | Heritage Food&Drink

From the  Mystery basket selections, chefs were limited to two proteins – duck from Joe Jurgielewicz & Son – a fourth generation sustainable duck farm in Pennsylvania and one of the leading Pekin duck suppliers in North America ; and Greenbrier Farms pork, a farm I discovered and was happy to bring to the Competition Dining table and to the attention of Pate Dawson when we competed in Greenville SC last year.

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Chef Adam Reed Sante of Matthews

Also in the Mystery Basket this first night of Charlotte competition, other local favorites from the Savory Spice Shop in Southend and from Charlotte’s own, award winning Cloister Honey. Basics in the kitchen also came from lots of local farms all of whom sell at the Charlotte Regional Farmers Market on Saturdays including watermelons, onions, and more from A Way of Life Farm; cucumbers, blackberries and more from Burton Farms; Tomatoes and Peaches from Lincoln County; Blueberries from Blackwood Berries, a farm located not far from Fayetteville, NC

These six chefs did both secret ingredients and all the mystery basket and pantry items proud in six courses that featured flavors from an rich Manchamanteles sauce served in The Radical Range Riders course 3 to a light NC Peach and Thai Chile sorbet a part of the plating for Team 3 Cooks course 6. The intriguing mix kept the crowd guessing all through the evening as to which team made which plate, but as Competition Dining host and creator Jimmy Crippen always remnds guests, it is always best not to guess who made what, but instead to simply vote your palate.  For final results of this first battle and a detailed description of each plate visit the Results Page at the Competition Dining Website

In the end, it was an excited Team Radical Range Riders who took the win and will go on the compete in the Thursday August 11 semi final round.

They will go up against the winner of tonights August 9 battle which will find Team Bistro 127 from Hickory NC with chefs Shawn Bank, John Edwards and Jeff Croft all going up against Team Vicious & Delicious with chefs Ryan Forte and Phillip Platoni from Southminster in Charlotte and chef Brigitte Oger from Craft Cakes of Charlotte. Check out these pages on Wednesday Aug 10 to see the results of the  Tuesday Aug 9 nite event.

As I write this Monday night recap, chefs are in the kitchen with 2 very cool secret ingredients, one a local seasonal favorite and the other one you might be surprise to find is an ingredient produced in the state of North Carolina.  Here are all of the Aug 10 chefs at the

 

Its anyone’ game. Tonight’s  preliminary battle and the August 11 semi final battle are already sold out with a waiting list, but tickets to the  Aug 22 and 23 preliminary battles are still available.  Treat yourself to a night of North Carolina’s favorite culinary sport and join us, if you will.

Tickets for the preliminary events are just $74.78, exclusive of beverages. Here are the direct links:

August 22 between Team Lucianos Charlotte and Team Fahrenheit CLT

August 23 between Team Heirloom and Team Trois Petit Cochon with chefs from The Fishmarket in Ft. Mill and Cafe Montes in Charlotte

Don’t miss a single bite of the action – if you can’t make it you can follow along on all the social media – I look forward to seeing you there – Cheers!