Brussels Sprouts and Candied Pecans

                         The holiday season is upon us and with it comes many opportunities for entertaining.  This time of the year, however, we tend to have fewer choices of fresh vegetables to use for side dishes.  One of my favorites is the often-maligned Brussels sprout.   Brussels sprouts can be a very polarizing vegetable, usually … Continue reading Brussels Sprouts and Candied Pecans

Roasted Prime Beef Tenderloin with Sweet Onion Ash Inlay, Late Fall Vegetables, Potato Croquette, Truffled Celery Root Puree, Caramelized Shallot and Cherry Demi

For this dish, Prime CAB (Certified Angus Beef) Tenderloin was served with a sweet onion ash, which gave the beef a slightly sweet and smoky flavor all the way through.  The ash mixture was prepared by placing a large dice of yellow onion in a cast iron skillet and leaving it in the 1600 degree broiler for about 1/2 hour, until all moisture was cooked … Continue reading Roasted Prime Beef Tenderloin with Sweet Onion Ash Inlay, Late Fall Vegetables, Potato Croquette, Truffled Celery Root Puree, Caramelized Shallot and Cherry Demi

Grilled Oysters with Apple-IPA Mignonette

Grilled oysters are a dish that is widely enjoyed here in the Piedmont region in Autumn.  For this preparation, Blue Point oysters were cleaned thoroughly in cold water with a brush before shucking.  The oysters were then flashed in a 1600 degree oven just until they began to firm up. The mignonette was prepared with a Highlands Brewery Kashmir IPA.  Their India Pale Ale is … Continue reading Grilled Oysters with Apple-IPA Mignonette

Hickory Smoked CAB Prime New York Strip, Compressed Potato, Early Fall Vegetables with Carrot-Coriander Puree

This CAB Prime New York Strip was prepared the same way as the beef tenderloin in the previous post, with a coriander cure, hickory cold smoke and a long and low sous vide process. The compressed potato came out beautiful and flavorful, and it was easily the fastest and least labor-intensive component on this dish. For the compressed potato I began by dicing Idaho potato, … Continue reading Hickory Smoked CAB Prime New York Strip, Compressed Potato, Early Fall Vegetables with Carrot-Coriander Puree

Beef Tenderloin "Pastrami" with Braised Red Cabbage and Apple, Pickled Mustard Seed, Whipped Horseradish Cream, Rye Crisp

Fall is just around the corner and, as much as I enjoy the ingredients of Summer, it’s nice to move back into the rich and complex flavors that smoking and braising offer. This dish was inspired by a dish by Chef Brian Campbell of Johnson and Wales University here in Charlotte, and was featured on our Chef’s Table last week.  It features cured and smoked … Continue reading Beef Tenderloin "Pastrami" with Braised Red Cabbage and Apple, Pickled Mustard Seed, Whipped Horseradish Cream, Rye Crisp

Pork Belly: Braised Bacon, Crispy Pork Skins

Recently we’ve been working with uncured pork belly in the kitchen a little more than usual, with some great results. I start with cutting the pork belly down into several manageable pieces, then carefully remove the skin from the pork belly.  I try to leave as much fat as possible on the belly, since that means there will be less to remove later from the … Continue reading Pork Belly: Braised Bacon, Crispy Pork Skins