Original Air Date: September 26, 2013 Pine Knot Farms Hurdle Mills, NC 919.644.3276 www.pineknotfarmsnc.com Pine Knot Farms is a certified organic farm located twelve miles north of Hillsborough. The farm is owned by Stanley Hughes and his wife Linda Leach Hughes. Stanley is the third generation of his family to farm the land, making it […]
This is a triple layer dessert consisting of Milk Chocolate Custard, Cocoa Nib Caramel and Peanut Butter Yogurt Cream. Recipe courtesy of Chef Daniel Benjamin as seen on episode “Bakers’ Peanuts“, season 3 Milk Chocolate Custard Ingredients: 1 cup milk 1 cup cream 6 egg yolks ¼ cup sugar pinch of salt ¼ tsp gelatin […]
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 Scott Crawford as seen on episode “Bakers’ Peanuts“, season 3 Ingredients: 5 lbs raw peanuts in the shell 1 ¼ cups Kosher Salt 1 ½ gallons water ½ cup smoked paprika ¼ cup cayenne pepper 4 tablespoons cider vinegar ¼ cup peanut oil Directions: In a large stock pot bring peanuts, […]
…with Sugared Walnuts & Lavender. Recipe courtesy of Cheryl Barnes as seen on episode “Looking Glass Creamery“, season 3 Makes 15 Tartlets Ingredients: 1 tablespoon unsalted butter 1/2 cup walnuts 2 tablespoons light brown sugar Kosher salt Dash of red cayenne pepper 15 frozen mini phyllo tart shells 3 ounces Brie, small-diced 1 green apple, […]
…with homemade flour tortillas. Recipe courtesy of Cheryl Barnes as seen on episode “Looking Glass Creamery“, season 3 Serves 6 Ingredients: 4 cups cooked shredded chicken 4 ounces cream cheese, room temperature 2 tablespoons sour cream 2 teaspoons ground cumin 16 ounces green chile enchilada sauce, such as Frontera, divided kosher salt and freshly ground […]
…with Herbed Goat Cheese and Chives. Recipe courtesy of Cheryl Barnes as seen on episode “Looking Glass Creamery“, season 3 Ingredients: one baguette, diagonally sliced into ½-inch slices extra-virgin olive oil 2 medium, ripe cantaloupes, peeled, seeded and small-diced 2 tablespoons extra-virgin olive oil 1 tablespoon champagne vinegar 4-ounces prosciutto, finely chopped 2 tablespoons fresh […]
…with wood-fire grilled country ham grits, sautéed spinach and a green tomato relish. Recipe courtesy of Chef Jason Smith, 18 Seaboard as seen on episode “Carolina Classics Catfish“, season 3 Ingredients: 1 catfish fillet per serving salt and pepper to taste corn meal vegetable oil Green Tomato relish (recipe follows) Grit cakes (recipe follows) Green […]
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 Hoppin John, braised greens and pickled chow chow. Recipe courtesy of Chef Jason Smith, 18 Seaboard as seen on episode “Carolina Classics Catfish“, season 3 Ingredients: 1 catfish fillet per person 1/2 cup ground coriander 1/2 cup ground fennel seed 1 Tbsp dried oregano 1 tsp. Kosher salt salt and pepper to taste Hoppin […]
The search for the best in North Carolina food and agriculture resumes in prime time Thursday, September 26 on UNC-TV. The “Flavor, NC” team is hitting the road for ten, all new half hour episodes celebrating all things North Carolina food. From a small, artisanal cheese-maker in Buncombe County to a veteran fisherman harvesting soft-shell […]
Recipe courtesy of Chef Rodney Lloyd as seen on episode “Pine Knot Farms“, season 3 Pork & Collard Soup 3 Quarts Pork Stock (see recipe below) 1 bunch washed, chopped Collards 1 large white onion 1.5 lbs Pork Tenderloin 3 oz Olive Oil 4 TBSP Q Shack Rub (see recipe below) Salt and Pepper to […]
