Proffitt Cattle Company: GotToBeNC Organic Grass Fed Beef

Agriculture is by far the largest industry in the state of North Carolina. And when I say agriculture, I’m not just talking produce, but proteins as well. I am pleased to have been asked by the NC Department of Agriculture to write this  post  in conjunction with a team of food bloggers from across the state, each writing about a different North Carolina cattle ranch with the purpose of promote the awareness and availability of all types of North Carolina raised and locally sold beef.. After you’ve read my post and recipes that follow, look for more great  beef recipes and info about several other North Carolina  cattle ranches, by clicking on the  links to all of the other participating blogs are at the end of this post.

The North Carolina Department of Agriculture and Consumer Services has in part sponsored this post; but the opinions, recipes and choice of  local cattle ranch to feature in the post are my own.

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There was a time when it was all but unheard  of for a consumer to think about buying any sort of meat at a farmers market, but happily those times have changed. At nearly every regional and local farmers’ market large and small, consumers can find pasture raised poultry, pork and grass-fed beef.

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Proffitt’s Shelley Eagan with the herd

I first met family rancher Shelley Eagan of Proffitt Cattle Company at the Charlotte Regional  Farmers’ Market on Yorkmont Road. She was at a table all by her lonesome with a big white cooler, representing her family farm in Kings Mountain and selling what she thought to be some of the best beef available in the area. Turns out lots of other people, including this food writer, agreed and as one thing led to another and it wasn’t before long that I started featuring the Proffitt certified organic grass fed beef in my cooking classes. Wasn’t long before other people started to discover the fine quality and wonderful taste of the Proffitt beef as well. Shelley went from one cooler, to five or six and a line waiting for her early each Saturday morning.

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Heidi Billotto in action, teaching one of her “On the Farm” series of cooking classes at Proffitt Cattle Company

The ranch sold certified organic beef at the regional market and at their farm store for several years, but today all of the Proffitt’s beef is sold exclusively in Charlotte to Whole Foods  and is available in the meat case at the chains’ SouthPark location.

A whole cow’s worth of fresh primal cuts of beef are delivered to the stores on Friday mornings and the butchers at Whole Foods, cut product as is needed. Trimmings and a nice mix of healthy fat to lean hit the grinder  very four hours to insure the very best quality of ground beef. Needless to say, The Proffitt Cattle Company beef continues to enjoy immense popularity in and around the Charlotte area – the quality and the taste, just can’t be beat.

As the years have passed more and more people who care about what they eat and what they are feeding their families, have turned to buying grass fed beef, as they do chicken, pork, rabbit and lamb from local farmers and ranchers – for the very same reason people buy locally raised produce. Its good to know the person who stands behind the food we eat and even better to know where your food came from and how it was raised. As a consumer, I try to buy as much local product as I can, not only is it the healthier choice, I consider supporting a local farmers to be the better choice for our local economy as well.

You are what you eat

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Grazing on the high grass and loving every delicious bite!

Grass Fed beef is better for all of us – people and cattle alike. To eat grass without additional supplements or additives is just the natural course of things for the herd. But it is important to point out that the terms “grass fed” and certified “organic” are not synonymous.

For me, the certified organic label on the Proffitt Cattle Company beef is the icing on the cake. Not just because, like all grass fed beef it is lean and contains a high percentage of  fats that are good for us such as those much sought after Omega 3’s; and not just because grass fed beef is also a source for tons of beneficial antioxidant vitamins and minerals.  That it is certified organic means that the herd at Proffitt Cattle Company was raised without any antibiotics or growth hormones. Everything used on the ranch is organic, GMO free and totally untreated.

Shelley explains it, “Our animals don’t get sick, so there is no need for any sort of preventative antibiotics. Cows get sick when they are stressed.  One way they get stressed is by being confined.  Our animals are never confined and they rarely get sick.  If one should become ill we remove them from the herd and treat them to keep them healthy. If that means they must receive antibiotics, we do so and they are no longer a part of our program.  They are never ever fed antibiotics like  commercial feedlot cows.”

The Grass is always Greener 

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Baling Hay at Proffitt Cattle Company

So you’ think that cattle ranching was all about cattle, but turns out it isn’t just about raising cattle, its also about growing grass. If you were to decided to go into ranching as was the case with Shelley’s dad Steve Proffitt back in the year 2000. You might think about the cattle, about horses and about how much land you would need. But you probably wouldn’t have realized that a big part of your time each season would go into  growing grass and making hay. Its a big part of the job and this year, for ranchers across the state, it has been a job that has been more difficult than ever. With devastating flooding in Eastern North Carolina and drought conditions for the fourth quarter in Mid and Western North Carolina, raising grass fed beef has had its challenges.

At Proffitt  the herd of 200 or so head of cattle is raised on a rotation at four different certified organic properties  – 2 pastures in King’s Mountain, one in Shelby and one just over the state line in Blacksburg, SC. Not only is the herd moved from pasture to pasture as they grow; but as the cattle mature, the pastures are divided into sections so the grass fed herd, only grazes one section at a time. As they eat, they also naturally fertilize that part of the pasture so that new grass will grow. When the herd has munched the current pasture down to the ground, they are gently moved onto the next section – like an never ending salad bar. Then as the grass grows, they circle back to graze the first section again. Generally when weather is good, it all goes pretty smoothly and  the farm looks to the fall and spring grass growing seasons to make hay for the winter months.

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Brian Eagan unrolling a bale of hay

Hay is just the pasture grass that is cut then allowed allowed to dry.  The certified organic grass  grows tall and then is cut.  Timing is critical here. If the hay is on the ground for too long, it will begin to loose its nutrients, something a grass fed cattle rancher can’t afford to have happen. At Proffitt they have the flexibility to set aside a couple of pastures  in the fall solely dedicated to hay production. When the hay is dried to just the right state, the family comes in with big balers to roll the hay into huge round bales which are reserved for feeding the herd through January and February when the grass naturally doesn’t grow as fast. The happy herd at Proffitt Cattle Company is 100% grass fed so the winter hay is an important park of the organic diet plan. This  year, due to the drought, the Proffitts will have to purchase certified organic hay to supplement what they were able to make on their own. Hopefully sunny skies and moderate rain this winter and early spring will put Mother Nature’s normal grass growing cycle back on track.

Let’s Get Cooking

Once you try the beef at Proffitt Cattle Company, I dare say you will have a tough time going back. Over the years, I have prepared lots of cuts from Proffitt’s London Broil to meatballs, from short ribs to chili. Today I share three of my favorite recipes featuring Proffitt Cattle Company certified organic beef. As the beef is organic it is important to me that the other ingredients in the recipe are too – so shop for locally raised or organic vegetables, herbs and canned product as you prepare to cook – after all your finished dish is only as good as the ingredients that go into it..

Which brings me to olive oil.  Often beef recipes call for a roast or steak to be seared. As grassfed beef is lower in fat, recipes often call for the addition of an oil or other animal fat. I have recently discovered what I consider to be one of the best olive oils on the market and I wanted to share it with you here. It is important to note that the Olive Crate in Charlotte is also a sponsor of this post, but this is a brand I believe in and use regularly, so I am happy to welcome them has a partner in this post.

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Kores Estate Bottled Extra Virgin Olive Oil from Olive Crate

This unblended single variety estate grown extra virgin Greek olive oil  is locally distributed by the Kostouris  family in Waxhaw, NC.  Their company is  Olive Crate and this wonderful organic  late harvest extra virgin, eco-sustainable Kores Olive oil comes from Greek Manaki olives grown by their family in Greece. The oil as well as a selection of vinegars can be found at the Saturday morning Waxhaw Farmers’ Market and the Atherton Farmers’ market in Charlotte as well as at the charming little farm store at Grace Roots Farm on Providence Road, less than a mile from the Waxhaw market location. The flavor of this Greek oil is superb – do check them out – just #TellThemHeidiSentYou

I used the Kores olive oil in each of the recipes below. Here is a great little tip to add flavor to any recipe where you brown beef, particularly before a braise. Instead of using butter, bacon fat or canola oil to sear your beef or saute the veggies; use the Kores oil along with several sprigs of fresh rosemary at the start of the dish. Gently warm the oil and the rosemary together and you’ll be adding a ton of flavor and keeping it  healthy with all the fabulous polyphenols  only a current harvest estate olive oil can offer.

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Want to try this wonderful Kores estate bottled extra virgin olive oil for yourself? Make your first purchase online using the code HEIDIB20 at the Olive Crate website and you will save 20%!

GotToBeNC Proffitt Family Farms Grass Fed  Organic Beef Pot Roast

img_81241 ( 2-3 lb) GotToBeNC Proffitt Family Farms grass-fed, organic chuck roast

Coarse grain sea salt and Heidi’s Hot Pepper Blend to taste – a ground mix of black lampong, pink reunion and  black malabar peppercorns ( available at the Savory Spice Shop)

2 Tbsp. Kores Estate Greek Extra Virgin Olive Oil by Olive Crate in Waxhaw

2 springs fresh rosemary

3 organic onions, peeled and thin sliced

2 stalks organic celery with the leaves, chopped

1 (10-ounce) can organic whole or diced tomatoes

½ cup tomato chutney or chili sauce

2 cups full bodied red wine

¼ cup Cocoa Nibs ( My secret ingredient here – available in Charlotte at the Savory Spice Shop or the new Vin Master Wine Shop ( formally Queen City Pantry)

2-3 bay leaf

2-3 sprigs fresh thyme

1 sprig rosemary

1/4 cup chopped parsley

2-3 organic yellow potatoes, cut into wedges

Preheat the oven to 350°F. Sprinkle the sea salt and Heidi’s hot pepper blend to taste over the Proffitt Family Farms Chuck Roast. Heat the Olive Crate’s Kores Estate Greek extra virgin olive oil with 1-2 sprigs of fresh rosemary over low heat in the bottom of an oven to table casserole. There is no need to brown the roast first, but for added flavor,  add the sliced onions and celery in the warm Kores olive oil and toss until well coated..

Remove the pan from the heat. Add the seasoned roast over the onions and celery. Top roast with the tomatoes, red wine, tomato chutney or chili sauce, cocoa nibs, celery, bay leaf, thyme, rosemary and parsley.

Cover and bake in the oven for about 3 hours, basting often with the pan juices; and turning the roast over in the pan of juices and vegetables about half way during the cooking time.

Add the potatoes ( and carrots if your would like) and bake, uncovered, for 30 minutes more, or until the potatoes are cooked.

Remove the roast from the pan of veggies and pan juices. Slice the meat against the grain ( that is the muscle line of the roast) and cut into slices. Place the slices back into the casserole dish, basting with the pan juices and keep warm until ready to serve.

img_8128Braised Proffitt Cattle Company Short Ribs

2-3 Tbsp. Kores Estate Greek Extra Virgin Olive Oil by Olive Crate in Waxhaw

3 lbs. boneless or bone in Proffitt Cattle Company Short Ribs

Sea Salt & Heidi’s Hot Pepper blend to taste

Flour

2 organic onion, minced

2-3 whole organic carrot, minced

1-2 Parsnips. Minced

2-3 stalks of organic celery, minced

3 cloves Garlic, crushed

2 cans whole organic tomatoes, crushed

2 Tbsp. Savory Spice Shop Tomato Powder or organic Tomato Paste

8 oz Dark Beer or Red wine

2-3 cups Beef Stock

3-4 sprigs mixed oregano, thyme and bay leaf

Heat the Kores estate olive oil in a deep cast iron skillet over medium high heat.

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 from the pan.

In the same pan, saute the onion, carrot, parsnips, celery and garlic.    Add the tomatoes and tomato paste and stir to blend. Cook until heated and then add the beer or wine.

Return the beef to the pan, adding enough stock to nearly cover. Bring to a boil; Cover the pan and allow over a medium heat for about an hour or so.

OR,  Place in the preheated oven covered and cook for two hours.

To serve: Place the ribs on a deep platter.   Using an immersion blender, puree the sauce and serve over mashed potatoes or grits

Now we’ve talked a  lot about healthy in this blog post, but I’m not going to lie to you here – this next recipe is a bit higher in fat. Don’t compromise. Treat yourself,  and for the best flavor and texture here, use the heavy cream. Go for an organic brand, or a local product if you can find it. I like using Homeland Dairy’s heavy cream available for sale at the new Vin Master wine Shop at Atherton Mill in Charlotte’s Southend neighborhood. Serve a wedge of the tart with a crispy green salad dressed with the Olive Crate’s Kores Estate Extra Virgin Olive Oil and any one of their flavorful  balsamic vinegars.

img_8165PARMESAN, CARMELIZED ONION and PROFFITT CATTLE COMPANY GROUND BEEF TART

refrigerated dough for one pie crusts – I like the organic  Immaculate Baking brand

For filling:

1 cup finely grated Parmigiano-Reggiano

1 cup heavy cream

1 1/2 Tbsp.Kores Estate Greek Extra Virgin Olive Oil by Olive Crate in Waxhaw

1-2 cups caramelized onions

½ lb. local Proffitt Farms ground beef, browned

1 local  or pasture raised organic egg

1 local or pasture raised organic egg yolk

img_8148Roll out dough on a lightly floured surface to a circle just an inch or two larger than a 9-12 inch French tart pan. Fit dough and pan and trim as shown in class. Press dough into pan. Chill until firm, about 30 minutes.

For the filling:

Warm cream over medium heat and stir in grated cheese, stirring until smooth.

In another bowl, whisk together whole egg, yolk, and salt and pepper in a bowl until combined. Add cream mix; whisk until smooth.

Scatter caramelized onions and ground beef evenly in tart shell and pour custard over. Bake in a 350 preheated oven until custard is just set and golden in patches, 30 to 35 minutes. Cool tart in pan on rack at least 20 minutes. Freeze if you would like. Cut into wedges to serve.

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Like what you’ve read? I was pleased to prepare the pot roast recipe in this post on the morning Jan 20 at 9 am on Charlotte’s own WBTV’s Morning Break with hosts Kristen Miranda, Chris Larson and Coach LeMonte Odums. In Case You Missed it – LeMonte is a big beef lover and he absolutely fell l in love with the Proffitt Cattle Compnay Pot Roast recipe.

Here is a copy of the video for you to enjoy: http://www.wbtv.com/clip/13050597/pot-roast-with-grassfed-beef
Meanwhile, do check out the NC Beef posts from a number of other bloggers across the state. Its GotToBeNC Grass fed beef for sure and you’ll love reading about these wonderful NC cattle ranches and trying out these scrumptuos recipes.

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Part of the happy grass fed certified organic herd at Proffitt Cattle Company in Kings Mountain NC

Got To Be NC Beef Farm Tours

And What To Make with Your NC Beef

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I am delighted to partner with the North Carolina Department of Agriculture & Consumer Services in Raleigh and the Olive Crate in Waxhaw NC to make this blog post possible. Thanks to to Steve and Diane Proffitt and Shelley and Brian Eagan of Proffitt Cattle Company for all of their help in making this post possible.   #BrandsIBelieveIn    #DelightedToShareTheStory

Eat Your Dunkin’ Donuts coffee & doughnuts and cook with them too!

img_5272Did you know that this perfect paring of coffee and donuts isn’t just for breakfast, your next coffee break or a great midday or late night snack any more.  That’s right, now you can drink and eat your seasonal pumpkin Dunkin’ Donuts latte and  donuts and cook with them too!

Today’s recipes are thanks to the chefs in the Dunkin’ Donuts test kitchens at the company’s home base in Canton, Mass.  But once you see how their culinary minds work the application is easy and you, too, can start to shortcut a recipe – for example, substituting ground donuts for graham cracker crumbs, butter and sugar in a pie crust and using Dunkin’s seasonal pumpkin latte in place of the milk, sugar, and flavoring for your own fun pumpkin pancakes.

tl-horizontal_mainSame goes for the  Dunkin’ Halloween Reese’s Peanut Butter Donuts – chocolate covered doughnuts with a rich peanut butter buttercream in the middle just as is the candy of the same name. Enjoy this sweet treat as you celebrate the season of ghosts, ghouls and goblins. Simply place 1-2 0f these donuts in a food processor to grind them up; shape the mix into small bite-sized balls – about the same size as a Dunkin’ Munchkin – freeze, dip in melted chocolate or refrigerate and roll in Dark cocoa or chocolate shots and there you have it – quick and easy chocolate peanut butter truffles.

The Dunkin’ Donuts concept began in 1948 with a donut and coffee restaurant in Quincy, Massachusetts called “Open Kettle”, then the name changed to Dunkin’ Donuts in 1950. I can almost guarantee that founder William Rosenberg had no idea that his dream to serve guests donuts and coffee to kick off their morning, would one day be over 12,000 donuts shops in 44 countries strong; and I  feel certain he never entertained the idea that customers would buy his famous donuts as an ingredient in their seasonal recipes!

img_5276I grew up eating Dunkin’ Donuts in my hometown of Jacksonville, Fla – coffee and a DD French cruller became my go-to morning break snack when I was in high school. (It was a time when seniors could leave campus between classes. With really no where to go, we all camped out at the DD in the neighborhood, till it was time for class again.) While my personal Dunkin’ Donuts fave is and always has been the light and airy, melt-in-your-mouth French cruller; this time of the year the Apple Croissant Doughnut is a great seasonal stand in. The taste is that of an apple turnover wrapped in a light a fluffy cruller style doughnut. In addition to the Apple Croissant doughnut, another seasonal selection you won’t want to miss is Dunkin’ Donuts pumpkin glazed doughnut. Also available in Munchkin sized bites, this seasonal crowd pleaser is also great for dunking and as you will see, does double duty as an ingredient in your favorite seasonal recipes  as well!

Save the Date | Friday Oct 21, 2016 – Dunkin Donut’s 50th Charlotte area store Grand Opening in Concord NC 

concordstoreoutsideThe first Dunkin’ Donuts in the Charlotte metro area opened in 2004.  This week in Charlotte, Dunkin’ Donuts coffee and doughnut fans across the city will be celebrating as the 50th store in our Metrolina area opens for business. The newest member of the Dunkin’ Donuts family  is in Concord NC, at 30 Raiford Drive. The grand opening is on Friday Oct 21 and the festivities start at 6:30 am. Regular hours at the Concord location are 5am – 10 pm.

On Oct. 21, from 7-9 am the new Concord Dunkin’ Donuts will be giving away free cups of coffee. Mayor Scott Padget will be on hand to help serve guests and will help present one randomly selected guests as the lucky winner of free coffee for one year!

At 7-7:30 am, don’t miss the fun as Dunkin’ recognizes several local heros at the new store opening with a Kickin’ Cancer with Coffee Dance-off event. Charlotte’s own Braylon Beam,  the six year old who captured the nation’s hearts a year ago with his Ellen DeGeneres Show appearance and dancing-as-therapy videos promoting his #JustKeepDancing campaign and Charlotte’s hearts as the Panthers’ honorary coach, will lead teams of Concord Fire Fighters and teams of Concord Police in a fun and friendly dance-off.

Also from 7-9 am look for on air personalities from Fox 46 to be on hand, serving free medium-sized coffee and doing love broadcasts, as well ,as a part of the station’s monthly “Free Coffee Friday” promo.

img_5275Across the city every Dunkin’ Donuts will be celebrating the 50th shop opening with 50 cent cups of coffee and 50 cent doughnuts throughout the day on Friday. 

In Concord, the new shop is looking to sell 500 cups of coffee after the free pours Friday morning have come and gone. If the goal is met, as a part of the Kickin’ Cancer with Coffee event, Dunkin Donuts will donate $5 for each cup sold for a total contribution of up to $2500 to the Bring it 4 Braylon Foundation.

 

Before Friday’s celebrations begin, you can stop by your closest Dunkin’ Donuts to pick up Hot Pumpkin Lattes and Pumpkin donuts or Pumpkin Munchkins and The new Reese’s Halloween Donut for more that just a morning or midday treat. Use them as ingredients in your next homemade recipe as well…

Drink your latte and eat it too – Pumpkin Latte Pancakes (See this recipe on Video from Fox 46 Charlotte here)

img_5347Recipe courtesy of the chefs in the Dunkin’ Donuts test kitchens in Canton, Mass.

1 ½ Cups of all-purpose flour

3 ½ Tsp of baking powder

1 Tsp of salt

1 Small ( 10 oz) hot Pumpkin Latte, chilled ( in this recipe the latte takes the place of the milk, sugar and pumpkin flavoring you might otherwise add to your own pancakes)

1 Egg

3 Tbsp. of butter, melted

img_5342Combine the flour, baking powder and salt in a bowl and whisk them together.

Then, add the remaining ingredients and stir until they are evenly mixed.

Heat a pan over medium/high heat and spray it with cooking spray.

Once hot, spoon the pancake batter into the pan, then flip to make your pancakes. 

I added my own “Keep in Local, Charlotte” touch here by finishing the stack-o-pancakes  with toasted pumpkin seeds and a drizzling of local sourwood honey.

Pumpkin Donut-Crusted No Bake Pumpkin Pie

Recipe courtesy of the chefs in the Dunkin’ Donuts test kitchens in Canton, Mass.

img_53463 Dunkin’ Donuts Pumpkin Cake Donuts, crumbled

1 Package of cream cheese at room temperature

1/2 Cup of pureed pumpkin

1 Cup of powdered sugar

1 Tsp of cinnamon

1/4 Tsp of nutmeg

1/4 Tsp of cloves

2 Cups of heavy whipping cream

1/4 Cup of ground Dunkin’ Donuts Dark Roast coffee

img_5338Preheat the oven to 350 degrees and press the crumbled donuts firmly into a pie pan.  Bake the crust for 15 minutes, then cool thoroughly, just as you would a graham cracker curst.   

For the filling,  combine the cream cheese, pureed pumpkin, powdered sugar, and spices until smooth.  

img_5339In a separate bowl, whip 1 cup of the heavy cream to soft peaks and fold into the pumpkin mixture.   Pour the pumpkin cream mixture into the donut crust and smooth out with a spatula.   Refrigerate overnight.

 

 Just before serving, make the coffee flavored whipped cream to top your pie.  In a microwave safe bowl, combine ground Dunkin’ Donuts Dark Roast with 1/4 cup of heavy cream and heat it for 30 seconds in the microwave.  Strain the Dark Roast out of the cream using a coffee filter and set aside.  Whip the remaining heavy cream in a bowl and once it reaches soft peaks, add in the Dark Roast cream.   Pipe the cream onto the top of the pie and enjoy!

For another variation on the theme, instead of the using the roasted coffee beans to flavor the coffee, try what I did on the Oct 20 broadcast of WBTV’s Morning Break Charlotte. Video Here

img_5488Dunkin’ Donuts Pumpkin Latte Pie Topping – Combine 1 (8 oz) block of cream cheese, 1/4 cup of Dunkin’ Donuts  pumpkin latte, chilled and  1/4 cup of powdered sugar with about 1/2 cup heavy whipping cream in the bowl of a food processor fitted with the steel blade. Blend until light but smooth. Pipe on the pie as your would whipped cream and decorate with chocolate covered coffee beans. Enjoy!

 

#TellThemHeidiSentYouThe 50th Dunkin’ Donuts shop in our Metrolina area is open for business in Concord NC, at 30 Raiford Drive. The grand opening is on Friday Oct 21 and the festivities start at 6:30 am. Regular hours at the Concord location are 5am – 10 pm. #TellThemHeidiSentYou

About the Bring It 4 Braylon Foundation: The mission of the Bring It 4 Braylon Foundation is to help alleviate the burden associated with pediatric cancer by providing comprehensive support to families and individuals who are fighting the disease. Founded on Braylon’s philosophy,  wise beyond his years, calling on us to “Be Brave. Be Positive. Have the Heart,” in the hope that together we can help to face and alleviate the challenges pediatric cancers patients and their families face everyday. For more info on how you can help make a difference visit, http://www.bringit4braylon.com/

Stuffed Squash Blossoms: A New Take on Ham and Cheese

img_5252I’ve been doing a lot of cooking this month on television and for catering jobs and cooking classes. As my regular readers know, I am all about local and cooking in the season, so this month, in particular, I have celebrated the end of the squash season with  several recipes for stuffed squash blossoms. Recently I made a delicious (if I do say so myself) ham and cheese stuffed version of my baked stuffed squash blossoms, originally for a brunch I catered for the Charlotte Food Bloggers.

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Earlier this week, I shared the recipe on WBTV’s new program, Morning Break, in the television kitchen with my friend Kristen Miranda  and you’ll find the video of this recipe prep is at the end of this post, as well as a special bonus recipe from the Charlotte Food Bloggers’ Brunch.

My friends from Goodnight Brothers Country Ham were good enough to help sponsor the brunch I prepared for the Charlotte Food Bloggers and so as a way of saying thanks I wanted to come up with several new and interesting ways to serve Goodnights thin sliced dry cured country ham. You might consider it North Carolina’s answer to Italian prosciutto. This thin sliced ham is locally available in Charlotte at Earthfare and Whole Foods.

dsc_0734What I love about the ham is first is all its a local North Carolina product all the way around. Goodnight Brothers, based in Boone, NC,  doesn’t raise the pigs – they just cure the meat, but they are selective in the meat they use.  The Goodnight products are produced from pigs pasture-raised on North Carolina family farms. These animals were raised in an antibiotic-free environment and when the meat was cured it was done so without the use of added nitrates or nitrites except for those naturally occurring in sea salt and celery. The ham comes thin sliced in 4 oz packages and slices are separated with parchment paper to make using the ham even easier.

 

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Heidi’s Ham and Cheese salad with Goodnight Brothers Thin sliced ham, grilled Bosc Pears, boiled quail eggs, Tega Hill Farm Lettuce and Uno Alla Volta cottage cheese, dressed with Blackberry Ginger Balsamic from Pour Olive in Charlotte

I’ve seen chefs across the state use this tasty ham in multitudes of recipes as Goodnight Brothers products have been featured in many of the GotToBeNc Competition Dining  series battles I have worked; and inspired, I have used it myself to make ham-wrapped everything from shrimp to pretzels, in salads, on biscuits and in combination with another local favorite of mine, Uno Alla Volta feta cheese to stuff local squash blossoms, available from Tega Hill Farms.

As I write this, it is the middle of October, and by the end of the month, squash season will be over in the Tega Hill Farm greenhouses and the vines of beautiful yellow blossoms will make way for pea tendrils and other seasonal greens. But don’t you fret, this wonderful ham and cheese stuffing can still be made and used in many ways – here are just a few suggestions before we get to the squash blossom recipe.

img_4985Cut jalapenos or small sweet peppers in half, scrape out the seeds, fill the pepper halves with the ham and cheese filling, top with a sprinkling of panko crumbs and grated Parmesan and bake at 375 for about 20 minutes or until brown for a great spicy or not ham and cheese popper.

The stuffing can also be piped onto toasts or into small savory pastry shells and baked as you would the peppers, or mix the stuffing recipe here in its entirety with 2 ( 8oz) blocks of cream cheese and then baked in small well greased muffin tins at 375 for about 30 mins to make bite-sized ham and cheese cheesecakes!

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You can also use the ham all by itself to make a mean mini ham biscuit – I particularly like these dressed with a new mustard I just discovered. Its Korean Mustard, produced by a South Carolina based company called Burnt and Salty and is available in Charlotte at the Savory Spice Shop in Southend. The sweet salty taste of the dry cured ham and the sweet spicy taste of the mustard are a match made in heaven and perfect on a one or two bite fresh baked biscuit!

 

 

So many variations -hope you have fun trying them all, but first back to the matters at hand. The Squash Blossoms and the master recipe for my local Ham and Cheese  stuffing.

Heidi’s Ham and Cheese Stuffed Squash Blossoms with Honey and Bechamel 

img_5267For the Squash Blossoms:

1 cup Uno Alla Volta feta cheese

3 local eggs, divided

1/2 cup chopped local parsley or spinach

½ cup shredded Goodnight Brothers Thin Sliced Dry Cured Country Ham

orange zest

12 squash blossoms from Tega Hill Farm

Flour

¾ cup breadcrumbs

For the béchamel

¼ cup (½ stick) unsalted butter

¼ cup all-purpose flour

img_52571½ cups whole local milk ( I used Hickory Hill Milk produced just outside of Greenville SC and available in Charlotte at Earthfare – its a wonderful cream top milk and – fun fact – is the milk from which Clemson Blue Cheese is made!)

2 tablespoons whole grain mustard ( or you can use the Burnt and Salty Korean Mustard for a nice kick!

½ teaspoon freshly grated nutmeg

salt and pepper to taste

Directions for the blossoms:

Mix together feta, 1 lightly beaten egg, shredded ham and  parsley or spinach and orange zest. Season to taste.

Put the remaining 2 eggs in a bowl and whisk. Put the breadcrumbs in another bowl.

Carefully remove the stamen of each blossom and then pipe the  filling into each squash blossom and twist loosely at the end to close.

img_4991Dust the stuffed blossoms lightly with flour. And then dip each stuffed squash blossom in egg, then breadcrumbs, and transfer to a wire cake rack. This is the secret – allow the breading and egg to rest for about 5 minutes before placing the breaded blossoms on a parchment paper or silpat lined baking sheet.

Bake for 10 minutes, in a preheated 400 degree oven until the blossoms are lightly browned.

Remove from the oven. Allow to cool for a few minutes before serving.

For a savory dish, top the blossoms with the béchamel. For a sweeter note, drizzle them with local honey from Dancing Bees Honey before serving.

Directions for the béchamel:

Melt butter in a medium saucepan over medium heat until foamy. 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.

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And now click here to link to the video from my WBTV Morning Break cooking segment earlier this week. As I mentioned on air, the cheese from Uno Alla Volta and the squash blossoms from Tega Hill Farm and the honey from Dancing Bees Honey will all be available at the Matthews Community Farmers Market on Saturdays. The blossoms will only be available through the end of October, so get cooking and enjoy this special taste of the season.

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Chef Wolfgang Puck and Charlotte Based food & restaurant writer Heidi Billotto

Just as a reference, you will hear Kristen and me talking about chef Wolfgang Puck. The evening before my cooking segment, WP Kitchen & Bar restaurant in Charlotte had an event to raise funds and awareness for the Second Harvest Food Bank of Metrolina. The restaurant used the occasion to kick off the new fall menu and Wolfgang Puck and his brother Klaus were in town to help celebrate. This was the second time I had the pleasure of meeting Puck – he’s a great guy with tons of contagious energy and enthusiasm and is a huge supporter of the Food Bank. “If all of us just do a little,”,he said.” It makes a huge difference.”

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Bonus Recipe… In addition to make the ham and cheese salad and the stuffed squash Blossoms for the Charlotte Food Bloggers brunch, I also made homemade fresh baked Cheese Danish and Sticky Cinnamon Rolls. I promised the recipe and so here tis – enjoy!

Heidi’s Homemade Danish or Cinnamon Rolls

1 cup sour cream

½ cup organic sugar

1 tsp. salt

½ cup melted butter

½ cup warm water

2 Tbsp. yeast

2 local eggs

4 cups organic unbleached flour

For the cinnamon roll filling:

melted butter
, cinnamon, sugar, brown sugar

For the Danish filling:
 1 (6 oz) block cream cheese
, ¼ cup sugar
, 1 egg
 Your favorite jam or fruit spread

For the dough: Dissolve yeast in warm water with one teaspoon of the sugar. Stir and when a foam forms on the surface it is ready. If no foam appears within five minutes, then either your water was too hat or your yeast was old. Start again with cooler water and another package of yeast. 
Once the yeast starts to foam or proof, combine it with the other dough ingredients to form a soft but sticky dough.
Let rise 1 hour. Turn out onto a floured worksurface. Knead until smooth then roll dough out into a large rectangle about ¼ inch thick.

For cinnamon rolls: generously spread the dough with melted butter. Sprinkle with sugars and cinnamon. Roll up like a jelly roll. Cut the log of dough into 1 ½ inch thick slices. Place the slices in a buttered pan, cut side up. Drizzle with additional melted butter
Cover with a dish towel and let rise an additional 20 minutes. Bake in a preheated 375 degree oven for 23-30 minutes.

For the Danish: combine cream cheese, egg and ugar and beat until smooth. Spread the filling down the center of the dough rectangle. Top with your favorite jam or fruit spread. Cut small slits along either side of the dough so that the dough on either side of the filling will resemble fringe. Starting from one end, fold the “fringe” pieces up and over the filling to encase the cream cheese and jam.
Place the finished Danish on a parchment lined baking sheet. Cover with a dish towel and let rise an additional 20 minutes. Bake in a preheated 375 degree oven for 23-30 minutes.