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Archive for November, 2016

Muscadine Grape Pepper Jelly
[ 2 ] November 13, 2016 |

Muscadine Grape Pepper Jelly

Recipe courtesy of Wendy Perry as seen on episode “Table Grapes“, Season 6 This tasty jelly can be warmed and used as a glaze on meat and vegetable kabobs! Serve over salty and tart cheeses on toast as an appetizer too. The muscadine flavor really shines through with this jelly. If using purple/black hulled grapes, the […]

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Whole-Roasted Striped Bass with Lemon-Herb Risotto
[ 0 ] November 6, 2016 |

Whole-Roasted Striped Bass with Lemon-Herb Risotto

Recipe courtesy of Chef Tom Armstrong as seen on episode “Hybrid Striped Bass“, Season 6   Serves 2-3 Ingredients: 1 (2-2½ pound) whole striped bass, scaled and gutted, gills removed 2 tablespoons expeller-pressed canola oil sea salt & white pepper, to taste 6 lemon slices 2 cups whole fresh herbs (such as parsley and thyme) Lemon-Herb […]

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Proscuitto, Sage & Cornbread-Crusted Striped Bass with…
[ 0 ] November 6, 2016 |

Proscuitto, Sage & Cornbread-Crusted Striped Bass with…

…Braised Oyster Mushrooms & Kale and Texas Pete Beurre Blanc Recipe courtesy of Chef Tom Armstrong as seen on episode “Hybrid Striped Bass“, Season 6 Serves 4 Ingredients: 4 (5 ounce) striped bass filets, skin on and scored, pin bones removed 1 teaspoon + 2 tablespoons expeller-pressed canola oil 1½ ounces thin slices prosciutto, finely chopped […]

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Hybrid Striped Bass | Pinetown, NC
[ 1 ] November 6, 2016 |

Hybrid Striped Bass | Pinetown, NC

Original Air Date: November 6, 2016 Pungo Fisheries 334 Shirley Farm Road, Pinetown, NC 27965 252-943-6921 Craig and Tanya Perry have two hybrid striped bass fish farms; Roanoke Fish Farm and Pungo Fisheries. Craig has been farming his whole life and in addition to the fish farms, he continues to farm traditional crops as well. […]

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Striped Bass “En Papillote” with Roasted Sunchokes, Carrots & Leeks
[ 0 ] November 6, 2016 |

Striped Bass “En Papillote” with Roasted Sunchokes, Carrots & Leeks

Recipe courtesy of Chef Tom Armstrong as seen on episode “Hybrid Striped Bass“, Season 6 Serves 4 Ingredients: 4 sheets baking parchment, 12”x12” 4 teaspoons + 2 teaspoons + 4 teaspoons extra-virgin olive oil 4 (5 ounce) striped bass filets, skin off, pin bones removed sea salt & white pepper 4 oranges, supremed 2 ounces mixed […]

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