Recipe courtesy of Chef Jeremy Kulers. as seen on episode “SoCo | Farm to Table“, Season 8 For the Herbed Goat Cheese Ingredients: 4oz plain goat cheese, room temperature 1 Tbsp. + 1 tsp. shallot, minced 1 Tablespoon fresh tarragon, chopped fine Directions: In a small bowl, incorporate all ingredients with a fork or spatula […]
Recipe courtesy of Chef Matthew Krenz. as seen on episode “Table Grapes“, Season 7 For the Vinaigrette Ingredients: 1/2 cup Roasted Villard Blanc Grape juice 2 Tbsp. Honey ¼ cup Olive Oil 2 Tbsp. White Balsamic 1 Tbsp. Dijon Mustard 2 tsp .Thyme, fresh 1 tsp. Rosemary, fresh 2 tsp. Parsley 2 tsp. Chives Directions: […]
Recipe courtesy of Chef Kevin Callaghan as seen on episode “Lettuce“, Season 6 Ingredients: Romaine – split – (Usually 1 small head per person) Olive oil Salt & Pepper Breadcrumbs Cast-iron blistered cherry tomatoes or grape tomatoes Clean romaine well with cold water. Place on paper towels to let dry. Set aside. Make dressing. For […]
Recipe courtesy of Chef Stuart Partin as seen on episode “Apples”, season 5 Ingredients: 1 cup of Cider Vinegar 2 cups of apple cider 2 lemons juiced and zested 1/2 cup honey 1 Tbl Kosher Salt 2 fennel bulbs 8 apples Julienne the apples and fennel and mix with the remainder of ingredients.
Recipe courtesy of Chef Stuart Partin as seen on episode “Apples”, season 5 Ingredients: 2, 6-oz Yellowfin Tuna steaks Coriander Seed Black Peppercorns Olive oil Blend peppercorns and coriander seed to taste in a spice grinder. Season the tuna steaks with salt and pepper, then lightly coat with olive oil. Pat coriander mixture onto the tuna […]
Recipe Courtesy of Chef Keith Rhodes with Catch Restaurant in Wilmington, NC as seen on episode “Military”, season 4 Ingredients: 1 lb Fresh Baby Greens Toasted sliced almonds to taste Strawberry Dressing (Below) Dressing: 6 oz Sliced Strawberries 2 cups Soybean Oil 1 Cup Rice Wine Vinegar 2/3 Cup Honey Salt, Pepper 5 Basil Leaves Fresh […]
Recipe courtesy of Chef Evan Hayes as seen on episode “Currituck Asparagus”, season 4 Preparation – Easy, Serves 4 Ingredients: Pickled Beets ¾ c Cinder Vinegar 1 ¾ c water ¼ c Honey 1 Bay Leaf 3 Black Peppercorns 1 Pinch Hot Salt (or a pinch Kosher salt and a pinch of crushed red pepper) 2 Red […]
Recipe courtesy of Chef Leslie Gause, Inlet View Bar and Grill as seen on episode “Brunswick Shrimp”, season 4 Ingredients: 4 cups mixed salad greens 1 cup small shrimp, peeled and deveined 1 roasted red pepper, diced 2 Tbsp butter ½ cup chopped walnuts ½ cup slivered almonds ½ a thinly sliced red onion 1 cup mandarin […]
Hickory Roasted Peanuts, Bacon, Apples & Sherry Mustard Recipe courtesy of Chef Scott Crawford as seen on episode “Bakers’ Peanuts“, season 3 Ingredients: 3 lbs Fingerling Potatoes 1 gallon water ¼ cup sea salt 1 lb fresh, raw peanuts shelled ½ lb smoked bacon, diced and rendered until brown and crispy 3 large honey crisp […]
Recipe courtesy of Chef Jason Smith, 18 Seaboard as seen on episode “Carolina Classics Catfish“, season 3 Ingredients: 1 catfish fillet per person, cut evenly into three pieces I head Bibb lettuce, washed and separated into leaves Diced roasted red peppers to taste Crumbled fresh goat cheese to taste Tarragon Vinaigrette (recipe follows) Olive Oil […]
…with Marinated and Grilled Denver Cut Steak Recipe courtesy of Chef Andrew Long as seen on episode “Apple Brandy Beef“, season 2 Serves 6-8 Ingredients: 2 pounds Apple Brandy Farms Denver cut Steak For the marinade: 4 oz hoisin sauce 5 oz pineapple juice 1 tsp chopped garlic 1 Tbsp minced ginger ¼ c sliced scallions 2 […]
Recipe courtesy of Chef Joseph Fasy as seen on episode “State Farmers Market“, season 2 For the Crostini 1 bread baguette 3 cloves of garlic whole 1/8 cup extra virgin olive oil Slice bread at an angle and brush one side of each slice with olive oil. Broil the slices on each side until lightly toasted. […]
