Heart Healthy from WakeMed Heart Center

Category: Recipes

Crispy Fish Collars with Texas Pete Butter
[ 0 ] June 4, 2019 |

Crispy Fish Collars with Texas Pete Butter

Recipe courtesy of Chef James Clark.as seen on episode “Pound Net Fishing | Cedar Island, NC“, Season 8   Serves 4 You are probably not going to find Fish Collars in your local Grocery Store. This is something that you will have to go to a seafood market or better yet call ahead and ask the […]

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Braised Fish Tails with Sweet Potato & Cabbage Hash
[ 0 ] June 4, 2019 |

Braised Fish Tails with Sweet Potato & Cabbage Hash

Recipe courtesy of Chef James Clark.as seen on episode “Pound Net Fishing | Cedar Island, NC“, Season 8 Serves 4 Hash Ingredients: 2 Large Sweet Potatoes 1 Head Cabbage 1 Red Onion 2 Cloves Garlic minced ¼ Bunch of Parsley chopped ¼ Bunch of Scallions chopped 3 Tbsp. Bacon Drippings or Olive Oil Salt and Pepper […]

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Whole Roasted Fish with Mustard Green Pesto
[ 0 ] June 4, 2019 |

Whole Roasted Fish with Mustard Green Pesto

Recipe courtesy of Chef James Clark.as seen on episode “Pound Net Fishing | Cedar Island, NC“, Season 8   Serves 2 Pesto Ingredients: 1 Shallot 2 Cloves Garlic 1 oz. Lemon Juice 1oz. Vegetable Stock 2 Tbsp. Mustard (Dijon or Wholegrain) 1 bunch of Mustard Greens (Cleaned and Stems Removed and Chopped) ¼ Cup Parsley ¼ […]

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Mother’s Holiday Ham
[ 0 ] May 28, 2019 |

Mother’s Holiday Ham

Recipe courtesy of Chef Walter Royal and Chef Scott James.as seen on episode “Pork | Goldsboro, NC“, Season 8 Serves 10 Ingredients: 1 Whole boneless ham (about 10-12lbs) ½ cup fresh orange juice ½ cup pear nectar ½ cup brown sugar ½ cup maple syrup (or molasses) Directions: Preheat oven to 375°F Place ham cut […]

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Pig Candy
[ 0 ] May 28, 2019 |

Pig Candy

Recipe courtesy of Chef Walter Royal and Chef Scott James.as seen on episode “Pork | Goldsboro, NC“, Season 8 Ingredients: 8 pieces good quality hickory smoked bacon 2 oz. Black sesame 2 oz. White sesame 2 oz. Sugar in the raw Directions: Use a roasting rack on a sheet pan – coat with non-stick spray […]

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Barbeque Pork Ribs
[ 6 ] May 28, 2019 |

Barbeque Pork Ribs

Recipe courtesy of Chef Walter Royal and Chef Scott James.as seen on episode “Pork | Goldsboro, NC“, Season 8 Serves 8 Ingredients: 8-10 racks of Pork Ribs (either baby back or St. Louis style) Salt BBQ Sauce Honey Directions: Wash ribs thoroughly Place in pot covered with water & 2 tablespoons of salt Cover and […]

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Lemon Verbena & Yogurt Panna Cotta, Pound Cake, Whipped Cream & Strawberries
[ 0 ] May 14, 2019 |

Lemon Verbena & Yogurt Panna Cotta, Pound Cake, Whipped Cream & Strawberries

Recipe courtesy of Chef Colin Bedford.as seen on episode “Fearrington | Pittsboro, NC“, Season 8 Panna Cotta Ingredients: 6 oz. Greek Yoghurt 10 oz. Half & Half Cream 3 oz. Sugar 2 Gelatin sheets 2 Vanilla Beans 1Tbsp. Dark Rum Lemon Verbena To make Panna Cotta: Infuse the cream by placing the vanilla bean and […]

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Poached Farm Egg, Onion Marmalade, Kale Pesto Soup & Fearrington Honey
[ 0 ] May 14, 2019 |

Poached Farm Egg, Onion Marmalade, Kale Pesto Soup & Fearrington Honey

Recipe courtesy of Chef Colin Bedford.as seen on episode “Fearrington | Pittsboro, NC“, Season 8 Ingredients: 6 Farm Eggs ¼ c. white vinegar To Poach the Eggs: Conventional Method: Try and find the tallest saucepan and bring the pan of water to a simmer then add ¼ cup of white vinegar. Pull your eggs from […]

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Seared Halibut, Sugar Snap Remoulade, Fava Bean Agnolotti & Basil Aioli
[ 0 ] May 14, 2019 |

Seared Halibut, Sugar Snap Remoulade, Fava Bean Agnolotti & Basil Aioli

Recipe courtesy of Chef Colin Bedford.as seen on episode “Fearrington | Pittsboro, NC“, Season 8 Ingredients: 6 Halibut 4-5oz. portions 1 Tbsp. Oil To prepare the Halibut: Make sure to remove the halibut about 30 minutes prior to cooking. Before you start cooking make sure you have a saucepan on to cook your agnolotti’s, have […]

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Tomato and Smoked Buratta Salad with Fried Okra
[ 0 ] May 7, 2019 |

Tomato and Smoked Buratta Salad with Fried Okra

Recipe courtesy of Chef Clayton Anderson and Chef Aaron Matyac.as seen on episode “Okra | Willow Spring, NC“, Season 8 Repeat the recipe for fried okra, cutting the okra long ways or 1/4 to 1/2 inch rings. Smoke mozzarella buratta at zero degrees on cold setting for 1 hour. Cover with a light amount of […]

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Pickled Okra
[ 0 ] May 7, 2019 |

Pickled Okra

Recipe courtesy of Chef Clayton Anderson and Chef Aaron Matyac.as seen on episode “Okra | Willow Spring, NC“, Season 8 Ingredients: 12 quarts or about 5# whole okra, smaller size under 3.25 inches 1 gallon apple cider vinegar 2 quarts distilled white vinegar 1 quart water 1/4 cup coriander seed 1/4 cup mustard seed 1/4 […]

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Fried Okra with Green Goddess
[ 0 ] May 7, 2019 |

Fried Okra with Green Goddess

Recipe courtesy of Chef Clayton Anderson and Chef Aaron Matyac.as seen on episode “Okra | Willow Spring, NC“, Season 8 Cut okra to desired sizes. For popcorn size, cut in rings 1/4 to 1/2 inch wide. Or slice okra long ways. Marinate okra in buttermilk to fully coat. For every quart of buttermilk, add: 1 […]

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NC Farm FreshNorth Carolina Pork Council