Nik Snacks

Fire In The Triad: Tavern In Old Salem Vs Greensboro Country Club // Battle Grits & Mustard

noreply@blogger.com (Nikki) — Thu, 16 May 2013 18:50:00 +0000

The SECOND preliminary Fire in the Triad dinner took place Wednesday night. Chef Gregory John of Greensboro Country Club in Greensboro versus Chef Jared Keiper of The Tavern in Old Salem in Winston-Salem whipped it up and banged it out at The Empire Room in Downtown Greensboro. Meet the chefs below:

(left) Chef Gregory John, (right) Chef Jared Keiper

While both chefs are new to Competition Dining and fairly new to the dining venues they represent, neither chef is new to the game of cooking.
*See Chef Gregory talk about his job and influences here.
*See Chef Jared talk about his humble beginnings and inspiration here.

Professional judges for the evening: Betty Morton, cooking instructor and cookbook author of Reynolds Wrap Foil commercial fame, Carl Wilson of the Short Orders column in the Greensboro News & Record and Chris Demm of Rock 92's show Two Guys Named Chris.

It's important to note that Competition Dining sponsors and the Office of State Fire Marshal want to remind you that the NUMBER ONE cause of home fires and burn injuries is cooking. The only way to prevent those things is to not make risotto, but to MAKE RESERVATIONS.

Tonight's secret ingredient(s): Grits from from Old Mill of Guilford AND Lusty Monk Mustard in Asheville.
In any competition, there are always rules. When multiple ingredients are presented, there are additional parameters. This time: Two courses MUST use grits AND mustard, one course can feature one or the other. Competition Dining reserves the right to change the rules at any time during the course of the competition, but to my knowledge, nothing major has been amended.

Scoring rubric via Competition Dining app

In the past, diners' scores were converted to a 100-point scale and whole percentages (with confusing decimals at the end) were presented at the end of each dinner. We just want to eat and not do math, right? Competition Dining feels the same way. The scoring rubric has not changed, but the percentage chart has. Each dish is scored on a scale from 0 to 30, with 30 being the highest. Each dish's cumulative points are presented at the end of the night.

Enough shop talk, let's talk about the food!

Herb Roasted Quail Medallions, Old Mill of Guilford Pancetta Brie Grits, Marinated Pepper Salad, Fried Parsnip Tuiles, Lusty Monk Mustard Jus

You know how food commercials and competitions on TV have a glamour shot of the food? There is always an up-the-skirt shot of the dish or food product that makes you feel, let's use euphemisms and say, "hungry". You may feel a little uncomfortable with gawking at the food p0rn and then after you've stopped drooling and come back to your senses, you remember that it's just food and then you eat it. Well, the above photo is definitely a glamour shot. And I ate it.

I'm glad the lights were dim when this came to the table. It seemed more intimate this way

In other news, this quail was the best quail I've had. Ever. Quails are usually tiny, meek and sometimes a little tough, but these medallions were plump, juicy and perfectly cooked. I think they were finished on the grill to achieve those grill marks as seen in the first photo, but I didn't mind. This was the best part of the dish. The accompaniments were tiny just like the quail. The grits were hidden underneath the meat and amounted to just one forkful with invisible pancetta and undetectable brie. The marinated pepper salad amounted to three thread-like strands of red pepper. I did like the crispy parsnips though...

Pomegranate Lacquered Duck Breast, Roasted Jalapeno Grits, Spring Vegetables, Original Sin Broth

Let's talk about a duck face for a second here. I had a smile plastered on my face the entire time I was eating this duck. That's my only duck face and I'm sticking to it. I didn't taste any pomegranate on the duck, but it was sliced perfectly. Everyone wants crispy duck skin and looks forward to it when they see "duck" on a menu, but this was forgiven: the juicy petals melted into the spiced grits. The roasted jalapenos in the grits mellowed the spice and made them a little sweeter. The broth made the texture of the grits soggy and unpleasant, but the spiciness of that Original Sin broth had me hoping and praying for more good dishes like this the rest of the night.

Bacon Wrapped Mustard Marinated Rabbit Loin, Panko Crusted Grit Cake, Herbed Polenta, Grilled Asparagus, Lusty Monk Mustard Beurre Blanc, Red Onion Jam

"How dry I am, how dry I am. Nobody knows how dry I am..." Those lyrics were the only thing in my head while eating this dish. The only oasis of moisture was from the mustard beurre blanc and there wasn't nearly enough of it. It was as if it was painted on the plate with one brush stroke; The rabbit was dry, but was saved by the thick piece of bacon wrapped around it; Not only was the panko crusted grit cake dry, it lacked any flavor and if there were any grits-haters in the crowd, this piece of cake was the billboard and PSA for them; The herbed polenta (yellow grits), would have made better use as mortar to line the Yellow Brick Road; The asparagus: dry; The red onion jam must have been jammed up in the kitchen, because it was dry too.

Heritage Farms Cocoa Crusted Pork Shoulder, Lobster Andouille Spoon Bread, Burn In Hell Red Eye Gravy, White Truffle-Shiitake Bacon,
Arugula Salad

Well, kiss my grits! One of the more creative uses of grits during the night, I'd eat this dish again if the portion were larger. The shreds of pork were dark and pleasantly bitter, from the cocoa crust and when paired with the abundant pile of spicy, bitter arugula, it made for an adventurous dish. My only complaint: my lobster andouille bread kept falling apart and there wasn't enough red eye gravy to help me pick up the pieces with my fork. More sauce next time, chef! Please. Fortunately, I got one bite of truffled-scented shiitakes amid the slivers of ersatz bacon. People are very serious about their bacon. Please do not play with their emotions. Fake bacon doesn't make anyone happy.

(left) Frangipane Almond Cake, Mascarpone Sweet Grits, Caramel Asian Pears (right) my personal dish

I am allergic to almonds, so I had a modified dessert with no frangipane almond cake. Frangipane (pronounced fran-ji-pan) is a filling made with almond flour, butter, eggs and sugar. From other diners' accounts, the only thing I missed by not having cake was eating it (too). The grits were sweet, but I could feel and taste every grain of grit on my tongue. It also didn't help that the caramel sauce was burnt and sitting next to over-whipped chantilly cream. The thin, crispy Asian pear was delicious. It's too bad that was not the secret ingredient.

Old Mill of Guilford Molasses Bourbon Grit Cake, Fresh Berry Compote, Mascarpone Crema, Candied Bacon

You can't get more Southern than this dish: molasses, bourbon, grits and cured bacon. All in one dish. You could have told me the grit cake was made with wheat flour and I would be none the wiser. The highest scoring dish of the night, it was warm, soft from the molasses-bourbon glaze on top of it and then there was bacon. Candied bacon. Large bits of bacon. Crispy and sweet. Salty morsels of righteousness right up against the fresh berry compote. I normally don't like whole berries because they are squidgy but I ate all of these berries AND the pleasantly sweet sauce.

After each chef and their teams presented themselves, the scores were tallied and the thundering applause subsided, it was Chef Gregory John of Greensboro Country Club who prevailed over Chef Jared Keiper of The Tavern at Old Salem.

A congratulatory handshake

"Like" Nik Snacks on Facebook to stay tuned for nightly recaps of Fire in the Triad. You can also follow me on twitter @niksnacks and the hashtag #CompDiningNC for live updates during each battle (dinner begins at 7pm). Please also "like" Competition Dining on Facebook or the web.

Below: See Chef Gregory John make final remarks regarding last night's battle and his hopes for his next battle against Southern Roots' chef, Wes Patterson on June 3.

Fire In The Triad: Undercurrent Vs Southern Roots // Battle Poulet Rouge

noreply@blogger.com (Nikki) — Wed, 15 May 2013 18:52:00 +0000

Please "like" me on Facebook OR read my blog for a nightly recap of Fire in the Triad posts to stay in the loop. You can also follow me on twitter @niksnacks and the hashtag #CompDiningNC for live updates during each battle (dinner begins at 7pm). Please also "like" Competition Dining on Facebook or the web.

The FIRST preliminary Fire in the Triad dinner took place Tuesday night. Chef Michael Harkenreader of Undercurrent in Greensboro versus Chef Wes Patterson of Southern Roots in Jamestown chilled, grilled and battled it out at The Empire Room in Downtown Greensboro. Meet the chefs below:

(left) Chef Michael Harkenreader, (right) Chef Wes Patterson

Chef Michael is a Fire in the Triad veteran and made it to the finals in 2012 before being bested by Chef George C. Neal of 1618. Chef Wes is a newcomer to Competition Dining.

Beginning at noon the day of the battle, not knowing anything except sheer talent and luck-of-the-draw will help them win each competition, each chef and his or her team of three go in knives deep, to try to out-cook one another.

Each night, in “Iron Chef”-style format, dinner guests turn into dinner judges and are presented with a six-course menu (three from each chef) created around local/North Carolina ingredients. The featured secret ingredient must be used in each course.

Diners are then asked to vote for their favorite dish based on overall presentation, aroma, flavor, accompaniments AND creativity and execution of the secret ingredient.

Professional culinary judges for the evening: Chef Jay Pierce of Lucky 32, Brian Clarey of Yes! Weekly and John Batchelor, author and food critic for Greensboro News & Record.

Tonight's secret ingredient: Poulet Rouge Fermier from Ashley Farms in Winston-Salem. We've seen Poulet Rouge before, but nothing like this: WHAT THE CLUCK?!

Pineapple Chipotle Glazed Smoked Poulet Rouge Breast, Heirloom Tomato Gazpacho, Red Onion Jam, Cilantro Crème Fraiche

For all intents and purposes, I am going to refer to the poulet rouge as chicken from here on out.

The smoked chicken was a nice island in the sea of balanced gazpacho. The smoke came through and it wasn't overpowering or barely detectable. 'Tis almost the season for gazpacho. Tomatoes are not yet in season and need acidity to bring out the wonderful tart, juicy, piquant flavors of summer's favorite fruit (sorry, to disappoint you, berries) and that was present in the form of sherry vinegar, I think. The red onion jam was sweet and spicy (I suspect from the chipotle) but there was no sign of pineapple glaze on the chicken. The cilantro creme fraiche got lost in the intense flavor of the soup, but thank goodness for the garnish of fresh cilantro!

Poulet Rouge Confit, Johnny Cakes, Lusty Monk Mustard Pimento Cheese, Chicken Cracklin’ Vinaigrette

Where a gazpacho is expected to be chilled, chicken confit and johnny cakes are not. Not my favorite dish of the night, the dish components were all cold and didn't seem to create a cohesive dish. If they had been crispy and hot (or even lukewarm), I would have enjoyed the johnny cakes more. I will say that the confit was not stringy, greasy or otherwise unpleasant. Unfortunately, the vinaigrette had no signs of chicken cracklins. It did, however, have a fine dice of celery and tasted like a dressing for potato salad. And looked like it too.

Poulet Rouge & Dumplin’s, White Wine Gastrique, Fried Sweet Potato Nest, Cheddar-Black Pepper-Sage Biscuit

Serving "chicken 'n' dumplin's" in the South is not a task that should be taken lightly. Everybody has a recipe, a grandma, an auntie or a restaurant where they like to get this dish. You can't mess with perfection too much, or else people will get upset. This dish elevated chicken 'n' dumplins to a new level. The white wine gastrique gave the chicken a soft, subtle sweetness in the chicken veloute sauce. The sweet potato nest tasted like sweet potato flavored straw, but I appreciated the additional texture it gave the dish. The garnish of fried sage leaf gave the dish an assertive, earthy tone to balance the veloute. The "dumplin" part of this dish was really the cheddar-black pepper-sage biscuit. This was the best biscuit I've had since the beginning of the competition in '12.

Chicken & Dumplings, Grilled Poulet Rouge Breast, Herbed Dumplings, Black Garlic Broth, Crispy Country Ham

At this point, it stopped being battle poulet rouge and became battle chicken 'n' dumplings. The lowest scoring dish of the night, the dumplings here were actual dumplings and not a biscuit, but when compared to the last dish and paired with the smoothness of black garlic, the Asian flare did not go over well. The addition of country ham tethered the dish to its Southern roots (no pun intended, I promise) and those salty, crispy bits accented the perfectly grilled chicken.

Apple Rosemary Scone, Prickly Pear Ice Cream, Candied Pomegranate Poulet Skin, Caramel Sauce

All of the diners at my table were wondering if we were going to have chicken as dessert or one or more savory courses. Well, our dessert prayers were answered. The highest scoring dish of the night, the flavors here were the most familiar. The scone was really delicious. It had a nice crumb and texture with bits of apple and the sprig of rosemary sticking out of the middle of it made me believe there was rosemary baked in. The caramel sauce heightened the sweetness of the scone and the prickly pear ice cream was nice and smooth. The candied chicken skin was not executed as well. It was too tart, bordering on bitter and too small.

Buttermilk Fried Poulet Rouge, Lemon Ricotta Strawberry Stuffed Brioche, Mint Ginger Syrup

Fried chicken! It's what every diner dreams of when they find out they'll be eating chicken all night long. The first fried chicken of Fire in The Triad '13 came out of the gate clucking. An upscale version of chicken and waffles, this was my favorite dish of the night. The powdered sugar, accented the top like a snowstorm in Spring: unexpected yet reason to celebrate with a grocery store run to get eggs, bread and milk. Eggs, bread and milk are exactly what we got. The egg-battered brioche had creamy ricotta and bits of fresh strawberry tucked inside and I loved every bite. The crown and jewel-piece of fried tenderloin was crispy and delicious. The mint ginger syrup was the perfect sweetness and thickness to help me chase the strawberries and bits of bread around my plate to make their way to my mouth.

Overall, each team presented creative and inspired dishes but the prevailing chef was Chef Wes Patterson of Southern Roots. To see the score breakdown and dishes side by chef, please visit Competition Dining's website here.

Stay tuned tomorrow night to read a recap of Fire in the Triad: Greensboro Country Club of Greensboro Vs Old Salem Tavern of Winston-Salem!

Fire in the Triad Starts TONIGHT

noreply@blogger.com (Nikki) — Tue, 14 May 2013 14:13:00 +0000

Fire in the Triad kicks off Tuesday, May 14 and the Piedmont Triad is sizzling with anticipation! The second half of May and the whole of June 2013 is destined to be HOT, HOT, HOT! This 2nd annual event showcases the best chefs in the area in pan-to-pan culinary combat, Iron Chef style.

A month ago, the chefs of Fire in the Triad were revealed and I know all of the Triad's foodies have been on "pans" and needles ever since.

Fire in the Triad Brackets

Nik Snacks has been asked to be the Official Fire in the Triad blogger once again and I couldn't be more thrilled. Not only do I get to be a part of the Competition Dining equation (fake math, I LOVE IT), I get to eat, tweet and meet all of the FANTASTIC and AMAZING chefs, artisans, farmers, producers, judges, critics, writers, photographers and other professionals that pull it all together.

For the next month and a half, I will be posting exclusively about Fire in The Triad and Competition Dining. Don't worry about feeling left out of the festivities.You can purchase your own tickets here.*

Please "like" me on Facebook OR read my blog for a nightly recap of Fire in the Triad posts to stay in the loop. You can also follow me on twitter @niksnacks and the hashtag #CompDiningNC for live updates during each battle (dinner begins at 7pm). Please also "like" Competition Dining on Facebook or the web.

*unless something significantly food-worthy comes along like an off-chance meeting with Martha Stewart or Tyler Florence.

Fried And On The Side

noreply@blogger.com (Nikki) — Fri, 10 May 2013 16:05:00 +0000

Do you know how to fry? Dietitians and health nuts tell us that fried food is unhealthy and messy.

I'm here to tell you: fried food doesn’t absorb massive amounts of cooking oil if done correctly. Frying makes certain foods extra delicious, especially foods with a high water content, like zucchini, chicken and okra.

The traditional Southern diet consists of this: a little fried food, a lot of vegetables, pickled foodstuffs and fruit. The South was basically farmland with little nodules of industry thrown in. Farmers probably got the extra calories from fried foods.

The modern Southern diet consists of this: a lot of fried foods, processed meats, red meat, eggs, sweet drinks and dairy products (milk, ice cream, cheese).

I'm about to add to your fried food quota.

Fried Avocado (or Okra)
Serves 4

1 1/2 cups buttermilk
3 tablespoons hot sauce
4 firm-ripe avocados, peeled, pitted, and each sliced into 8 even pieces OR
2 lbs okra
1/3 teaspoons salt
peanut oil, for frying (vegetable and canola work just fine)
1 1/2 cups fine yellow cornmeal
3 tablespoons flour
3/4 teaspoon chili powder
Lime wedges, for garnish

In a medium bowl, combine buttermilk, hot sauce and avocado slices. Soak for 30 minutes.

In a medium Dutch oven or deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up the sides of the pan.) Heat oil to 375 degrees F over medium-high heat.

Combine cornmeal, flour, chili powder and salt in a shallow dish. Dredge soaked avocado slices in the cornmeal mixture, shaking to remove excess cornmeal.

Place avocado slices in the hot oil and fry until golden, about 1 to 2 minutes each side. Using a slotted spoon, remove slices and drain on a paper towel-lined plate. Season with additional salt. Serve immediately with a squeeze of fresh lime.

NOTE: For a different flavor, omit chili powder AND/OR Substitute lime wedges for ranch dressing (the ketchup of the South)

Fried anything. Who cares?! It's crispy, crunchy and hot!

National BBQ Month

noreply@blogger.com (Nikki) — Tue, 07 May 2013 19:45:00 +0000

May is National BBQ Month. I live in North Carolina where EVERY month is BBQ month. BBQ is pronounced bar-bee-cue and it's a bona fide noun, not a verb. In other parts of the U.S., a grill (or grill pan), some charcoal (or wood briquets) or a propane tank constitutes a barbecue. Here, in the barbecue belt of the South, we call all of that a cookout... because we're cookin' outside...

In the Southeastern U.S., barbecue is barbecue is barbecue and that barbecue is PORK. There is no dispute around here that real barbecue is made of pork and pork alone. The hotly debated contenders include: cooking styles, serving methods, side dishes and sauces.

I will not pass judgement as to which one is "best" but I will say this: The first barbecue you eat is the one you will always think is best. Barbecue imprints itself on you at birth and you will eschew all others. You may taste, sample and try others, but none will hold a candle to your first barbecue love. Mine? Lexington-style. (Note: Lexington-style is a vinegar-based sauce that is seasoned with ketchup, vinegar, black pepper and other spices. Only the pork shoulder of the pig is used).

Ribs, pulled pork, red slaw, baked beans (not pictured: hushpuppy 'cause I ate it)

Spring is here but Mother Nature doesn't know it. It's hard to get in the mood for Spring, Summer, barbecue and cookouts when you are wearing a scarf and fur-lined boots to work every day. I'm going to try to break the mold and highlight some warm-weather foods.

First, here are some hotdogs from 103-year old J.S. Pulliam Barbecue in Winston-Salem. Every Day With Rachael Ray magazine said these hot dogs were the best in the South in 2011. These hot dogs are the quintessential red hots with a bun that is perfectly toasted on top and buttery. When you bite into it, your teeth meet the meat of the hot dog with complete aplomb. The only way to get this kind of dog is ATW (all the way). The stripes of ketchup and mustard collaborate with the fresh chopped onions and dance with the creamy white slaw and the crown of dark, tomato-tinged chili all work really well together.

Next, The Bahnson Burger from Spring House Restaurant in Winston-Salem. A behemoth of a burger, finished with ham, pimento cheese, and crispy onion rings, this sandwich leaves nothing to the imagination. Look at it. I had to dismantle the burger to make it manageable for my mouth. Not for the faint of heart (or belly), the cheese slides all over the meat patty and the ham sits proudly on top of THAT. Juicy, meaty and everything you want in a burger at a fine dining restaurant. Knife and fork are optional, but should be mandatory.

Last but not least, I bring you BBQ chicken from my grill at home.
As to not confuse you, BBQ (barbecue, same thing) is still a noun but these chicken breasts get a treatment of barbecue sauce, spices and finished on a hot gas grill. I prefer charcoal for the flavor but I like the speed and convenience of the propane. Speed outweighs the usual low and slow approach of using a grill today. Come back by June 1 and I'll have plenty of briquets to split with you.

Before grilling, marinate the chicken for an hour or overnight. You can use your favorite marinade or mix up the marinade below. In a pinch, use bottled Italian dressing. This adds moisture, flavor and also keeps the chicken from sticking to the grill.

Grilled BBQ chicken breasts

Marinade
    1/3 cup Dijon mustard (I used Maille Coriander mustard)
    1/4 cup light olive oil
    1/4 cup champagne vinegar
    1 clove garlic, crushed

Chicken
    4 chicken breast halves
    Coarse ground black pepper
    1/3 cup Barbecue Sauce of your choice

Pour marinade over chicken in resealable plastic bag; seal bag. Refrigerate 1 hour to overnight. Remove chicken from marinade; discard bag and marinade.

Heat grill to medium-high. Season chicken breasts with salt and pepper. Clean and lightly oil hot grates. Place chicken on grill (if using skin-on chicken, place skin side down on grill).

Grill chicken, without turning, 6 to 10 minutes for boneless chicken and 10 to 14 minutes for bone-in. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat (avoiding bone) registers 160 degrees, 8 to 10 minutes more. About 8 minutes before chicken is done, brush with barbecue sauce.

Krispy Kreme Doughnuts Staycation & Giveaway

noreply@blogger.com (Nikki) — Tue, 23 Apr 2013 02:11:00 +0000

If you're a long-time reader of this blog, you know I live in Winston-Salem, North Carolina. We are by no means a major metropolis, but we have quite a few claims to fame. One of my favorite things to brag about: We are the home of the Krispy Kreme Doughnut. Every single Krispy Kreme doughnut in the world begins its life here in the Twin City. Life in the city is about to get a little easier...

It's time to start thinking about summer. Let it start now with two new doughnuts now available at Krispy Kreme available April 22 through June 23, 2013 at participating Krispy Kreme US and Canadian locations.

Key Lime Cake: Key lime cake doughnut topped with key lime cream cheese icing and a KREME™ dollop.

Key Lime Cheesecake: Filled with key lime cheesecake, topped with key lime cream cheese icing and graham cracker crust crumbles.

To celebrate the new offerings, Krispy Kreme is offering you TWO WAYS to enter the Krispy Kreme Key Lime Staycation Giveaway to win one of two hundred (200) Key Lime Staycation Prize Packs

ONE: Go to your nearest participating Krispy Kreme location, fill out a Key Lime Staycation Giveaway entry form. Sweepstakes runs April 22, 2013 through May 18, 2013, or when entry forms run out. There will be ONE winner at each participating U.S. shop. See complete rules and entry details at KeyLimeStaycation.com.

TWO: For ALL of my Nik Snacks readers, you can enter to win the same Key Lime Staycation Prize pack! Enter by using the Rafflecopter widget below. You can enter once daily through May 15, 2013. Be sure to leave a blog comment!

Both sweepstakes open to US residents only.
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Want more chances to win? Visit these blogs:

Rita's Reviews
Jamie's Precious Peas
Simply Stacie

This is a sponsored post. All opinions and views here are my own.

Gastronomic Pub Crawl: Dishcrawl Greensboro

noreply@blogger.com (Nikki) — Mon, 15 Apr 2013 05:30:00 +0000

The new kid on the block has come to town with a loaf of bread under one arm and a wheel of Goat Lady Dairy cheese under the other.

Here comes West Coast startup, Dishcrawl! Straight from the Bay Area and quickly expanding through the U.S. and Canada, Dishcrawl is now in Greensboro. Ready to please foodies with a unique dining adventure, diners will be treated to some of Greensboro’s historic and growing Downtown eateries. For only $45, you can experience dishes at FOUR different restaurants within one night.

"Tell me more about this Dishcrawl", you say?

The concept is simple: it’s an eat and meet event mixed with a guessing game. Four restaurants in one night, with a small group of soon-to-be foodie friends. The names of the restaurants are kept secret for now, but for ticketholders, the first restaurant is revealed 48 hours before the Dishcrawl begins. You can follow @dishcrawlgreens on Twitter and be the first to know!

I caught up with Tracy Lee, CEO and founder of Dishcrawl from San Jose, California.

Ebullient entrepreneur Tracy Lee

How did you get the idea to start Dishcrawl?

I was in a corporate job where I was very unhappy. I decided to follow my passion and my passion is food. It was all serendipitous, really. Passionate people in cities all over help make it happen.

Why Dishcrawl and not some other venture?

I started writing three blogs: One satisfied my corporate, techie side; one satisfied my passion for food and one blog was just about my daily life. Food brings people together and I'm passionate about it. I saw people all over doing what they loved and getting paid to do so. I thought,"Why not me?"

So I ask you: Why not YOU?

On Wednesday, April 24, 2013, join me on the inaugural Greensboro Dishcrawl as we go to FOUR Downtown Greensboro eateries, for a night of flavorful sensory experiences with the Gate City as our backdrop! Don’t wait, get your ticket now! You can "LIKE" or tweet Dishcrawl and receive an exclusive discount code for your ticket. I love discounts, don't you?
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This is not a sponsored post. All opinions and views here are my own.

Southern Locavores Unite & River Run Giveaway (CLOSED)

noreply@blogger.com (Nikki) — Thu, 11 Apr 2013 04:20:00 +0000

What do you think of when you think of Southern pride? For many, the Dixie Rebel flag or the Confederate song, "To Arms In Dixie" get waved around.

To me, it's about the intense and deep food cultures set up from Florida to Virginia, making stops in Arkansas, Texas and back again. Even though I was born in Philadelphia and have much fraternal love for it, my heart and soul are in North Carolina. We eat every part of every animal, we drink our whiskey when it's good and mellow and we do it all with a twang, a smile and an invitation to sit at the family table.

The film Pride & Joy is a film highlighting all of the things above and more. Written and directed by Joe York and produced by Southern Foodways Alliance, Pride was released in October 2012 and is now making its way around the country at film festivals. [VIEW THE MOVIE TRAILER HERE]

I had the fortunate opportunity to attend a private screening of the movie before the advent of the 15th annual River Run International Film Festival. The festival runs from Friday, April 12 to Sunday, April 21.

In one hour, over 20 vignettes about citizens, producers, farmers, consumers and artisans who bring food to the people made me smile. The film wasn't about the most expensive, fancy or trendy hot spots to visit; It was about tradition, pride and most certainly, the joy of food in Southern culture.

Fortunately for you, the film is being shown FREE TO THE PUBLIC on Sunday, April 14 in Winston-Salem at the Hanesbrands Theater at the Milton Rhodes Center for the Arts. [CLICK ON FLYER BELOW FOR DETAILS]

CLICK TO ENLARGE

After a Q&A session with Director Joe York, the Southern Locavore Bazaar will begin with treats from local and regional vendors and LIVE MUSIC from the band, Big Daddy Love.

If you can't save the date on April 14, don't worry--below is a chance to WIN FREE TICKETS to the River Run International Film Festival. In true Nik Snacks style, you'll also receive a free t-shirt and limited edition festival swag bag.

Enter to win with the Rafflecopter widget below and be sure to come back daily for more chances to win.
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The contest ends at 11:59pm EST on April 14, 2013 when a winner will be drawn at random. I will notify the winner and he/she will have 24 hours to respond or another winner will be selected!

This was not a paid post. The prizes have been provided by the River Run International Film Festival. My own opinions were used based on my perceptions and experiences.

Chocolate Beet Cake

noreply@blogger.com (Nikki) — Wed, 03 Apr 2013 21:48:00 +0000

My heart beets for you. It really does.

You're my motivation and inspiration for so many things. Without you, this blog would not be possible. Without you, this cake would not be possible. You see, I hate beets. Cannot stand them. The mere sight of the knobby root of beet makes me steaming mad.

Golden beets. Hate them too.

I've used them before in recipes, but I cannot in good faith bring myself to eat them. But I can bring myself to eat this cake.

Photo Courtesy: Live In Kitchen

I love cake. I love cake almost more than anything. I have a hard time identifying my favorite foods, but I think cake is it. This cake in particular.

So, I searched all over for a solid Chocolate Beet Cake recipe for my client. Red Velvet was out of the question due to the obscene amount of food coloring it needs. Beets are red. I've heard of beet chocolate cakes. Let's look for one, I thought. I looked at David Lebovitz, Martha Stewart, Nigel Slater and a host of others. None seemed to be good. So, I made up my own. I took what I liked and left what I didn't and cake up with the perfect cake.

Not only is this cake perfect to eat, it's perfect to make on live television.

Check out my on-air appearance on WFMY 2 HERE. You can see how easy this cake is to make. And you can laugh along with me as I try to make jokes about my ghetto mixer.

Chocolate Beet Cake Recipe
Serves 12
3/4 cup beets, pureed
6 ounces (3/4 cup, 1 1/2 sticks) unsalted butter, softened, plus more for greasing the pans
1 cup packed brown sugar OR 1/2 cup Splenda Brown sugar
Blend
1/2 cup granulated sugar OR 1/4 cup Splenda Baking Blend
2 large eggs OR 1/2 cup egg substitute
1 teaspoon pure vanilla extract
2 cups cake flour, plus more for dusting the pans
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/4 cups buttermilk, fat free
For the Frosting:
8 ounces (1 block) Neufchatel 1/3 less fat cream cheese, softened
1 cup powdered sugar, sifted
1 tablespoon beet juice
1 teaspoon pure vanilla extract
1-2 teaspoons milk, depending on desired consistency
1/2 teaspoon fresh lemon zest
1/2 teaspoon fresh lemon juice
pinch of salt
Place a rack in the center and upper third of the oven. Preheat oven to 350 degrees F.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Measure 3/4 cup of beets for the cake and reserve 1 Tablespoon beet juice for the frosting. Set aside.
Use butter to grease two 8 or 9-inch round baking pans. Trace a piece of parchment paper so it is the same size as the bottom of the cake pan. Cut it out and place inside the cake pan. Butter the parchment paper. Add a dusting of flour or cocoa powder to coat the pan. Set pans aside while you prepare the cake.
In a large mixing bowl using a hand mixer or the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and sugars.
Beat on medium speed until pale and fluffy, about 3 to 5 minutes. Beat in eggs or egg substitute, one at a time, for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Once eggs are incorporated, beat in beets and vanilla extract until thoroughly combined.
Add half of the dry ingredients to the butter and egg mixture. Beating on low speed , slowly add the buttermilk. Once just incorporated, add the other half of the dry ingredients. Beat on medium speed until milk and dry ingredients are just incorporated. Try not to overmix the batter.
Bowl can be removed from the mixer and mixture folded with a spatula to finish incorporating ingredients. Cake batter will be thick.
Divide the batter between the two prepared cake pans. Bake for 23 to 25 minutes (for a 9-inch pan) or 30-32 minutes (for an 8-inch pan). Cake is done when a toothpick inserted in the center comes out clean. Remove cakes from the oven and allow to rest for 10 minutes. Invert cakes onto a cooling rack to cool completely before frosting and assembling the cake.
To make the Frosting:
In the bowl of an electric stand mixer, fitted with a paddle attachment, beat cream cheese for 30 seconds, until pliable and smooth. Stop the mixer and scrape down the bowl. Add the beet juice, powdered sugar, vanilla extract, milk, lemon juice. Beat on medium speed until smooth and silky. Refrigerate the frosting for 30 minutes before frosting the cooled cakes.
The cake will keep, if refrigerated, up to 4 days.

Happy Easter: Hot Cross Buns

noreply@blogger.com (Nikki) — Thu, 28 Mar 2013 21:59:00 +0000

It's Easter season and along with bunnies, fresh cut grass, new outfits and allergies--it's time for HOT CROSS BUNS!

"Hot cross buns, / Hot cross buns, / one a' penny, / two a' penny, / hot cross buns / If you have no daughters, / give them to your sons, / one a' penny, / two a' penny, / Hot cross buns"

A hot cross bun is a spiced, sweet yeast bun made with raisins and marked with a cross on the top, traditionally eaten on Good Friday. Growing up in the Catholic church, we always had hot cross buns on Palm Sunday and Easter Sunday too. Sometimes rife with citron and other glaceed candies, they were never hot (which made me cross), but they were always soft and a special treat with the other foods available during hospitality in the basement after church.

I ran across a recipe clipped from a newspaper or a book that my grandmother stuffed inside The Bread Bible. I don't think she liked the published recipe in that book!

This old recipe is the traditional method of making the buns, complete with making a cross indention on the top of the bun as a placeholder for the icing. In some instances, a cross made of pastry crust is placed on top.

My recipe below is a compilation of different recipes gathered over the years and much trial and error in my kitchen (and other kitchens). I actually burned out the heating element in my oven this week making these things. Oh, well. At least the stove still works.

Hot Cross Buns
Makes 12

    2 cups milk
    1/2 cup melted butter (2 sticks)
    1/2 cup granulated sugar
    1 package (2 1/4 teaspoons) active dry yeast
    4 cups all-purpose flour
    1/2 cup (additional) flour
    2 teaspoons fresh orange zest
    2 teaspoons fresh lemon zest
    1 teaspoon Cinnamon
    Spices: Cardamom, Nutmeg, Allspice (optional)
    1/2 cup Raisins (or currants), soaked in water (or rum)

Egg wash

    1 beaten egg
    1 Tablespoon milk or water

Icing
    Powdered sugar
    Splash of milk

Combine 2 cups milk, butter, and 1/2 cup sugar in a large saucepan. Stir and heat until very warm, barely simmering. Turn off the heat and allow to cool until mixture is still warm. Test the milk on your wrist or lower lip. It should, be the same temperature.

Sprinkle yeast over mixture and let sit until foamy. Add 4 cups of flour, orange zest, yellow zest, cinnamon (and other spices, if using) and raisins; and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 2 hours.

Next, press down on the dough to gently compress it. Turn dough out onto a floured surface. With floured hands, knead briefly to evenly distribute the raisins in dough. Roll the ball of dough into a log shape and cut it into two halves. Place one half back in the bowl while you work with the other half. Take the dough half you are working with and cut it into 6 equal pieces. Quickly roll it into a ball, then turn the edges under themselves.

Place the individual pieces 1 1/2 inches apart from each other on a parchment-lined baking sheet. Lightly spray a piece of plastic wrap with a nonstick cooking spray and cover the dough. Repeat with the remaining dough. Let the dough mounds sit at room temperature (or warm place) to rise again, until the rolls have doubled in size, about 45 minutes.

Preheat your OVEN TO 375 degrees F.

Make an egg wash of one beaten egg with 1 tablespoon milk or water, and brush the tops of the buns with the wash.

Bake for 15-17 minutes or until tops of buns have turned nice and golden brown.

Remove from pan and allow to cool completely on a cooling rack.

Glaze:

Combine the confectioners sugar and milk and mix until smooth. Place the glaze in a paper cone or a small plastic bag. Cut the end of the cone or bag and pipe a 'cross' on the top of each bun.

Our State Magazine: Deviled Eggs (and a giveaway) CLOSED

noreply@blogger.com (Nikki) — Fri, 22 Mar 2013 10:00:00 +0000

Do you know about our state? If you grew up in North Carolina, you learned all about it in 4th grade. I loved learning about our state and everything in it. I look fondly on remembering things like our state mammal (gray squirrel), state gem (emerald), state tree (longleaf pine--even though the loblolly is my favorite). If you didn't know all of those things, now you do. Now, let me tell you a little more about Our State.

***A winner has been chosen for the Nik Snacks Our State magazine swag bag giveaway! The winner is...

Savory Experiments!

Thank you to everyone who entered and shared the contest! Stay tuned because there will be another contest/giveaway announced in April!*** Please read on for deviled egg recipes

April 2013 issue

"We are unabashedly in love with the Tar Heel State, and every page is designed to be a tribute to where we live." --Our State: Down Home in North Carolina

Our State magazine has an 80 year-old tradition of highlighting, celebrating and documenting everything about the Old North State. People, food, places, traditions, triumphs, tragedies and everything in between has been photographed and written about in this specialty periodical. Our State is a monthly publication and the April 2013 is on newsstands now. Details about the giveaway I promised are at the bottom of this post, just so you don't think I forgot.

One of the articles by News & Observer food writer Andrea Weigl is about deviled eggs. As a Southern lady, I know all about the importance and likeability of deviled eggs at a party. I will admit that I do not own a deviled egg platter of any kind, but I want one. I need one. I have a lot of eggs to hardboil and eat. It is Spring, after all...

Spicy, dusted with paprika and chili powder

I was invited to an Our State April Issue preview party this week at Crook's Corner restaurant in Chapel Hill. I got the fortunate opportunity to meet Chef Bill Smith of Crook's Corner, the award-winning, acclaimed cookbook writing, all around good guy. He was unassuming, yet inviting. Only his carefully affixed paper nametag gave him away. I introduced myself to him with a deviled egg in one hand and a napkin in the other. He and his staff filled us with miniature Coca-Cola braised ham biscuits, pimiento cheese, curry-pasted cheese crackers shaped like pigs, brownstone cake, pine nut-filled kibbe, rice beignets, and two kinds of deviled eggs. My first time at the restaurant will not be my last, as I look forward to trying the fried oysters (a nod to the location's humble beginnings) and the signature cheese pork dish.

Down-Home Deviled Eggs (with a little twist)
Exclusive recipe from Chef Bill Smith of Crook's Corner, Chapel Hill, NC

12 hardboiled eggs
1 T apple cider vinegar
2 T yellow mustard
1/4 t dry mustard
1 T mayonnaise
1/2 t salt
1/4 t black pepper
1 large jalapeno, seeded and minced
1 large rib of celery, minced
1/2 cup minced red onion
Paprika mixed with chili powder to dust the tops

Halve the eggs lengthwise and remove the yolks to a mixing bowl. If any white break, add them to the yolks. Mash the yolks with a fork, then stir in the vinegar, mustards, mayonnaise, salt and pepper. the filling will be dry, I prefer this, but if you don't, add a little more mayonnaise. Fold in the minced vegetables. Refill the white with this mixture. Dust with the paprika-chili powder blend.

Starting today (3/22/13) through Thursday, March 28, you can WIN an Our State magazine swag bag filled with Southern hospitality--the April 2013 issue of Our State, TWO cookbooks and a few extra culinary goodies from Nik Snacks.
THIS CONTEST IS CLOSED
To enter this giveaway, simply leave a comment below this post. For details on how to get additional entries (to increase your chances of winning), click here.

Good luck!

This bag could be yours!

This is not a sponsored post. All opinions in this post are my own.

2013 Girl Scout Cookie Dessert Recipe Contest

noreply@blogger.com (Nikki) — Thu, 21 Mar 2013 05:07:00 +0000

I get opportunities to judge food-related contests all of the time. I'd like to think that people respect my culinary knowledge and my seasoned opinion when it comes to food. The Carolinas Peaks to Piedmont Girl Scout Cookie Dessert Recipe Contest was no exception. This time, the cause was a little more near and dear to my heart.

I mentioned in my last post my affiliation with Girl Scouts but what I didn't mention is my obsession with Girl Scout cookies. My 2nd year as a Junior Girl Scout, I sold enough cookies to come in 3rd place among all of the cookie sellers in my region. My 3rd year, I came in 2nd. I've sold over $6,000 worth of cookies during my girlhood. And "back then" boxes were $2.50 (They're only $4 now). And now I'm on a quest to eat that many cookies. Just kidding.

Enough about me, let's move on to the cookies. And the cakes. And the pies.

Winston-Salem Journal food editor, Michael Hastings, wondering what I'm doing as WXII's Nicole Ducouer looks on.

Score sheets, ready to go!

There were only a few contenders, as this was the first year of the contest, but every entry was creative and the presentations were all outstanding. I was impressed by all of the showings. The contest was open to any and everyone--Girl Scouts and non-Girl Scouts alike. Professionals, amateurs, home cooks and everything in between. If you wanted to buy a couple of boxes of cookies and put your recipe in the ring, it was open!

Why make a dessert from cookies that are already delectable? Well, let's just say Shortbread (or Trefoils) cookies are your favorite. You eat them year after year. Without fail, in early March you have a freezer full of blue boxes. A calm washes over you, knowing you will have plenty to last you until at least September 1. You relish pulling apart the cellophane sleeve of crispy, buttery disks and devouring them one after another. One day, you look in your freezer and you get a wild hair--"Hey! What if I (insert your choice culinary action word here) a box of cookies into a (insert your favorite dessert here)?" You still get your sweet, buttery, crumbly cookies but in a different form! THAT is why...

The winning desserts and their recipes are below.

Lemonade Cheesecake 3rd Place
12-16 Slices

For crust:
1 box of Girl Scout Lemonades Cookies
6 Tablespoons melted butter

For the filling:
3 – 8 oz. packages of cream cheese
3 eggs
1 1/3 cups sugar
2 Tablespoons lemon juice
2 teaspoons vanilla extract
1 teaspoon grated lemon rind

For the topping:
16 oz. whipped cream
8 Girl Scout Lemonades Cookies
2 teaspoons grated lemon rind
2 teaspoons shaved chocolate

Preparation

Before starting, preheat oven to 350 degrees. Make sure cream cheese and eggs are room temperature.

Prepare the crust:
Put 1 box of Lemonades into a gallon ziplock bag. Crush into fine pieces.
In a bowl, combine melted butter and crushed Lemonades with a whisk
Press the crushed cookies into a 10 inch spring form pan. Bake for 5 minutes. Let cool.
Make the filling:
Beat the cream cheese with electric mixer at high speed until completely smooth
Add eggs, one at a time, beating until smooth
Gradually add 1 1/3 cups of sugar, lemon juice, and 1 teaspoon vanilla while still beating
Stir in lemon rind
Pour the mix onto the crust and bake at 350 degrees for 35 minutes
Cool on a rack for 30 minutes. Then let the cake cool in the refrigerator overnight
Add whipped cream evenly over the top of the cake
Put Lemonade cookies at regular intervals around the cake
Sprinkle 2 teaspoons grated lemon rind and chocolate shavings evenly over the cake.

Recipe provided and prepared by Danielle Hussey, Winston-Salem, NC

Peanut Butter Crumble Pie 2nd Place
This easy to make frozen pie uses 2 types of Girl Scout Cookies; Peanut Butter Patties and Peanut Butter Sandwich cookies.

1/3 cup peanut butter
3 oz. cream cheese
2 Tablespoons butter or margarine
1 cup powdered sugar
¼ cup milk
8 oz. Cool Whip
Chocolate Graham Cracker Crust (pre-made, store bought crust)
8 – Girl Scout Peanut Butter Sandwich Cookies (for pie filling)
8 – Girl Scout Peanut Butter Patties (for topping)

Mix together peanut butter, cool whip, cream cheese, butter, sugar, and milk with an electric mixer. Blend until creamy. Crush 8 Girl Scout Peanut Butter Sandwich Cookies in a food processor or on a cutting board. Blend into mixture. Pour in pie crust. Cut 6 Girl Scout Peanut Butter Patties in half. Place around edge of pie crust. Use 1 whole cookie for the center and garnish with a drop of pie filling. Crumble the last Peanut Butter Pattie and sprinkle over top of pie. Place in freezer overnight or until frozen solid. Serves 8.

Recipe provided and prepared by Taylor Lloyd. Cadette Troop 02141

One of those bags has my name on it. Or near it.

My name is on there somewhere. I wrote it myself :)

The Winner's Circle

Chock-full of caramelly goodness. And first place-edness.

Caramel DeLites Scones 1st - Place
4 cups All-purpose flour
3 Tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
½ teaspoon cream of tarter
¾ cup cold butter
1 egg, separated
1 ½ cups refrigerated International Delight Caramel Macchiato nondairy creamer or half-and-half cream
1 box of crushed Carmel deLites Girl Scout Cookies
½ cup flaked coconut
Additional sugar and egg yolk for top of scones – brushed before baking

Directions:
In a bowl, combine the first 5 ingredients; cut in butter until crumbly. In a bowl, whisk egg yolk and creamer, add to dry ingredients juts until moistened. Stir in the crushed Carmel deLites cookies.

Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a long rectangle, cut into triangle wedges. Place on a greased baking sheet.

Beat egg white brush over scone wedge. Sprinkle with flaked coconut. Bake 45 degrees for 12-15 minutes or until golden brown.

Recipe provided and prepared by Marcia Herring, Denver, NC

Girl Scout Cookie Time

noreply@blogger.com (Nikki) — Thu, 28 Feb 2013 16:00:00 +0000

Right after the Super Bowl, a time-honored tradition takes place all across America: Girl Scout Cookie Time! When the order forms come out, so do those little ladies in khaki (formerly blue, brown and green), pulling at your heart strings (and wallets) to get you to buy dozens and dozens of boxes.

There are TWO bakeries in the U.S. that make Girl Scout cookies and in my area, that would be ABC Smart Cookies. In 2013, there are eight offerings. Below is a visual of each cookie, its name (and alias, if applicable)

Caramel deLites (Samoas)
Lemonades (Vegan)
Mango Cremes with NutriFusion
Peanut Butter Patties (Vegan) (Tagalongs)
Peanut Butter Sandwiches
Shortbread (Trefoils)
Thanks-A-Lots (Vegan)
Thin Mints (Vegan)

Are you looking to buy some cookies? The last day to buy them will be March 11. Stock up now! Click below to find a gaggle of girls near you that will be honored and proud to sell to you!

Click here to find cookies in your area

Not available in my area:
Dulce de Leche
Savannah Smiles
Shout Outs!
Thank U Berry Munch

I have been a proud girl Scout since 1989. Most marriages don't last this long. My relationship with the Girl Scouts runs deep.While cleaning one day, I found my old Junior Girl Scout sash. A few badges are missing, but I am stoked I still have this! It's an antique!

As you know, all Girl Scouts are creative, inventive, smart and active in their communities. One troop from my area created the video below to get you in the mood to buy cookies. These ladies have a future in the entertainment business... if not in front of the camera, definitely behind the scenes!

2013 Academy Awards Inspired Menus Part 2

noreply@blogger.com (Nikki) — Fri, 15 Feb 2013 17:48:00 +0000

Lights. Camera. Action.

This post is the second installment of my Academy Awards-inspired for 2013.
Please check out Part 1 at your leisure if you haven't already.

Where Part 1 was creative and inspiring, Part 2 is a pseudo-parody--it goes from bad to worse with a little bit of laughter thrown in. I still love movies. I still love television. I also love being trendy (at times) and trendsetting. I'm just having a little fun this time around.

This post highlights four 2013 best picture nominees (with a synopsis in 20 words or less):

Life of Pi
A boy, Pi, survives a shipwreck, loses his family while traveling to Canada and befriends a Bengal tiger. Or does he?

MENU: Grilled Mahi Mahi, Naan, Sauteed Vegetables, Cherry Cobbler

Lincoln
Set in 1865, U.S. President Abraham Lincoln rallies for passage of the 13th Amendment to the U.S. Constitution & his demise.

MENU: Chicken Fricassee, Steamed Potatoes, Stewed Apples, Honey Butter Biscuits

I have no interest in seeing this movie. I already know what happens. But the above menu is reportedly all of Abraham Lincoln's favorite foods.

Silver Linings Playbook
An unlikely couple are thrown together for a dance competition & a wager on the Philadelphia Eagles is on the line.

MENU: Philly Cheese Steaks, Herr's Potato Chips, TastyKakes, Yuengling Lager Beer

Philly is one of the best food towns in America. While there is a distinct regional cuisine, I am 100% American and I have to pay homage to the manufactured foodstuffs of my birthplace. The only things missing: Scrapple,Victory Beer and soft pretzels.

Zero Dark Thirty
The greatest manhunt and defeat of the world's most dangerous man. Ever.

MENU: Thanksgiving Dinner

What's more American than Thanksgiving? Nothing.

Lundi Gras King Cake

noreply@blogger.com (Nikki) — Mon, 11 Feb 2013 17:38:00 +0000

What the heck is Lundi Gras?

It's Fat Monday, the day before Mardi Gras. Lundi Gras celebrations are just as important as Mardi Gras celebrations because the fever pitch of celebrations really come to a peak on this day. Most businesses and schools on the Gulf Coast are closed Monday and Tuesday and it's business as usual on Wednesday, so Monday is the perfect day to really let it all hang out.

I'm going to let it all hang out with a King Cake.

My first King Cake!

The king cake is mostly associated with Mardi Gras traditions and is served throughout the Carnival season, which lasts from Epiphany Eve (January 5) to Fat Tuesday.

The royal colors of Mardi Gras (purple [justice], green [faith], and gold [power])--honor The Three Kings who visited 8 lb, 6 oz Baby Jesus on the 12th day after Christmas. The most simple and traditional cake is a ring of twisted cinnamon roll-style bread topped with icing or sugar. Some cakes are more decadent and filled with cream cheese, praline(pronounced "praw-line"), cinnamon, or strawberry. A "Zulu King Cake" has chocolate icing with a coconut filling, because the Krewe of Zulu parade's most celebrated parade throw is a coconut.

My ticket & arm band for entrance to the 2013 Zulu Ball

My mom & aunt dressed in their best at the Zulu Ball

Grocery store King Cake

A small trinket (often a small plastic baby or a bean represents Baby Jesus) is placed inside and the person who gets the piece of cake with the trinket has various privileges and obligations. The person who gets the trinket is declared the King or Queen of the day. The king or queen is usually obligated to supply the next king cake or host the next party.

Traditional King Cake recipe
Makes 2 cakes

From Southern Living Magazine

1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 1/2 cups all-purpose flour
1/3 cup butter, softened
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
Creamy Glaze
Purple-, green-, and gold-tinted sparkling sugar sprinkles

Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°. Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk. Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.

King Cake before decoration

Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk. Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Sliced King Cake

Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed.

Competition Dining: Posana Cafe Vs Red Stag Grill

noreply@blogger.com (Nikki) — Wed, 23 Jan 2013 19:10:00 +0000

It's 2013 and you know what THAT means? Another action-packed, seasonal and local food-fueled year FULL of the best chefs in North Carolina competing in the "Got to be NC" Competition Dining Series.

This calendar year kicks off with a two-part Fire On The Rock competition. The first installment began this January in Asheville,NC and the second installment begins in Blowing Rock, NC in April.

2013 also brings the Queen City of Charlotte (!!!) into the mix and introduces Fire In The City in September and October.
Fire On The Dock: February/March
Fire In The Triad: May/June
Fire In The Triangle: July/August
Final Fire Championship Series: November
The entire state of North Carolina is about to be ON FIRE! Can I get a woot?!

And what's more--You can now download the FREE Competition Dining app from iTunes AND Google Play for Android. The app is for voting when you attend a dinner, purchasing tickets and up-to-date information about the competition.

Yes, dearest reader, YOU TOO can be a part of this experience by purchasing your tickets HERE.

Once again, I was able to join in on the fun that is Competition Dining and head to The Lioncrest at Biltmore for a six-course dinner courtesy of Chef Peter Pollay of Posana Cafe and Chef Adam Hayes of Red Stag Grill. I'm not familiar with Asheville or its food, but I am familiar with food and the impact Asheville has on the state of NC and the Southeast region. The first of the Fire On The Rock semifinal dinners started off with excitement and wonder: The secret ingredient(s): Mona Lisa Chocolate and Mountain Dew, courtesy of sponsor Pepsi Bottling Ventures.

First course: Chocolate-Curry Sweet Potato Soup
Tempura Shrimp Roll, Thai-Carrot Salad, Mt. Dew Ponzu

This course set the tone for the evening. Presented with an impressive showing, the tempura shrimp roll plate sat atop the cup of soup, like a tower waiting to be conquered by us hungry diners. Thai usually means tree or ground nuts, so I was not able to enjoy the sweet potato soup or the carrot salad. BUT--The tempura shrimp roll was truly a delight and my favorite savory component of the evening. Beautiful, chilled, spicy, expertly rolled, tempura implies hot and/or fried and this part was lost, but I would have gladly eaten six more pieces of this. I ate about six pieces of bread to compensate. Womp womp.

Second Course: Fried “Chicken” and Grits
Mt. Dew-Glazed Crispy Quail, White Chocolate-Truffle Grits

Only in the South will your starches outweigh your meats and vegetables on the plate. This course was no exception. The white chocolate-truffle grit cake dwarfed the Mt. Dew glazed quail. I didn't detect any truffle (which may have been a good thing), but the white chocolate part was something that should show up on breakfast menus around the country. It was deliciously soft, sweet and crunchy. I wasn't a big fan of the quail: it wasn't crispy, it wasn't seasoned very well, but it did have a nice ginger aftertaste.

Chocolate Ravioli
Dark Chocolate Ravioli, Mt. Dew-braised Pork Belly, White Chocolate Parsnip Puree, Mt. Dew Pomegranate Gastrique

The lowest scoring dish of the night, no one seemed to be impressed by the cross between entree and dessert presented in this course. Encased between the thin sheets of chocolate pasta were rich, thick pieces of pork belly. Smooth and unctuous, the pork melded well with the white chocolate parsnip puree. The puree, however, was too sweet and the familiar but pleasant bitterness of parsnips was lost in translation.

Third course: Mt. Dew-Brined Coffee-Cocoa Rubbed Duck Breast
Mt. Dew-Glazed Carrots, Bacon-Onion Jam Wonton with Dark Chocolate-Cilantro Chimichurri, Dark Chocolate Mole

The second-highest scoring dish of the night, everyone seemed to be impressed with this showing of duck, mole and chimichurri. Again, I could not have mole because of my allergy, but I didn't feel anything was lacking on my plate.
In my opinion, the best part of the dish was the bacon-onion jam wonton. I want to make hundreds of these and serve them on Super Bowl Sunday, Monday and every day after. My duck was a little rare to my liking, but it was juicy, well-seasoned and the tiny bit of toasted sesame seeds gave me the nuttiness I needed to compensate for the missing mole. The glazed carrots were a lovely golden color that loved to soak up the fresh chimichurri.

Fifth Course: Chocolate Cherry Dew
Chocolate-Glazed Éclair, White Chocolate and Cherry Mousse, Lemoncello-Mt. Dew Gelee, Dark Chocolate Sauce

The highest scoring dish of the night, this was my personal favorite. Every component of this dish was delicious. You could taste the butter, eggs and flour in each bite of the choux pastry. The mousse was chilled, as were the cherries buried inside it. The baby disk of Mt. Dew gelee did not necessarily go with the rest of the dish but I didn't care. It was a bright spot on the plate that reminded me of the hard candy my grandma always had in her purse.

Sixth Course: Milk and Cookies
White Chocolate Shortbread Cookies, Ginger-Mt. Dew Ice Cream, White Chocolate Panna Cotta

I'm not a fan of panna cotta. It's always too loose, gloppy and never executed well. This dish almost restored my faith in custard. Almost. Composed beautifully, the layering of the panna cotta with a Mt. Dew gel had good intentions, but I wished it had been layered with chocolate sauce instead. The delicate white chocolate was muted by the strong flavor of the Mt. Dew. The ginger-Mt. Dew ice cream was fabulous, though! Oh my--so smooth, creamy, and perfect, it was still in solid form between my two shortbread cookies when it came to the table. The cookies were perfect, too. It's just the panna cotta part that left something to be desired.

After the chefs and their teams paraded around the dining room at the Lioncrest at Biltmore, the winner was revealed--Chef Adam Hayes of Red Stag Grill!

For photos, score breakdowns and more Competition Dining information, click HERE. Remember to "like" on Facebook and follow #CompDiningNC on Twitter. Don't forget to check out Official Blogger for Fire on the Rock, Johanna Kramer (aka Durhamfoodie) at JohannaKramer.com

And remember, it's Got To Be NC!

2013 Academy Awards Inspired Menus Part 1

noreply@blogger.com (Nikki) — Mon, 21 Jan 2013 05:46:00 +0000

I love movies. I love television. If it's on a screen and it's moving, I'm watching it. The social networking site, GetGlue, fuels my addiction. I "check-in" online, via my phone, tablet and I tweet my favorite shows' hashtags like nobody's business. I watch more programming on television than anyone I know. If I spent half as much time at the gym that I do watching TV, I'd give Jillian Michaels a run for her money. Since the advent of TiVo, my life has never been the same. First, my recorder held 40 hours of recorded material. Now, it's got 90 hours' capacity. I'm ready to buy, rent, borrow or steal all of the 2013 best picture nominees.

I've always wanted to do an Oscar-inspired menu. I have bits and pieces of menus floating around in text files buried deep in my computer. This year, I'm going to set the trend and create menus for the NINE 2013 Golden Globe Nominees. This post highlights the first four (with a synopsis in 20 words or less):

Amour (France, Germany, Austria)
A French language film about an elderly couple and the remembered and forgotten love between them in their last days.

MENU: Beer-braised brats with sauerkraut, Curried Carrot Cream Soup, Croissants, Fresh Fruit Cake

Curried Carrot Cream Soup
3 tablespoons olive oil
2 teaspoons curry powder
8 medium carrots, peeled and thinly sliced
4 medium stalks celery, thinly sliced
1 medium onion, coarsely chopped
5 cups water OR reduced-sodium chicken/vegetable broth
1 tablespoon lemon juice
Salt and ground white pepper, to taste

Cook oil and curry powder in a large saucepan over medium heat, stirring, until fragrant, 1 to 2 minutes. Stir in carrots, celery and onion; toss to coat in oil. Cook, stirring frequently, for 10 minutes. Pour in water or broth. Bring to a boil and then reduce heat to low and simmer until the vegetables are very tender, about 10 minutes. Remove from the heat.

Transfer the soup to a blender and puree (use caution when pureeing hot liquids). Season with lemon juice, salt and white pepper.

Argo (Iran)
CIA-led operation involving the rescue of six U.S. diplomats from Tehran, Iran, during the 1979 Iran hostage crisis.

MENU: Honey-Lime Marinated Lamb Kebob, Dolmas, Pomegranate-jeweled Rice, Rose Water-Scented Vanilla Ice Cream

Honey-Lime Marinated Lamb Kebob
Serves 6
1 1/2 pounds boneless lamb or beef sirloin steak, cut into 1-inch cubes
3 teaspoons lime zest
1/3 cup lime juice
1/3 cup honey
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounce carton plain yogurt
6 soft pita pockets, warmed

Photo Courtesy: Chow.com

Place lamb in resealable plastic bag set in dish. For marinade, in bowl whisk together lime zest, lime juice, honey, garlic, salt, and pepper. Reserve 1/4 cup marinade. Pour remaining over lamb. Seal bag; turn to coat. Refrigerate 1/2 to 2 hours, no more than 4 hours; turning once. Remove lamb; discard marinade.

On twelve 6-inch skewers thread lamb. For charcoal grill, place on rack directly over medium coals. Grill, uncovered, 12 to 14 minutes or until meat is slightly pink in center, turning and brushing often with reserved marinade.

Serve skewers with yogurt, and pita.

Beasts of the Southern Wild (Louisiana)
Dealing with her ill father and evacuating her bayou village, a little girl named Hushpuppy must be courageous and strong.

MENU: Hushpuppies, Fried Catfish, Crawfish Sauce, Southern Green Beans, Red Velvet Cake

Southern Green Beans
Bacon, 6 or 7 slices
32 ounces fresh green beans
1 shallot, chopped
2 Tablespoons cider vinegar
2 Tablespoons sugar, granulated
Salt and pepper to taste

Cooked to death. Mmm... lol

Cut bacon into lardons (1/4 inch pieces). Place bacon in a medium saucepot. Cook over medium heat until browned, stirring often. Add beans, shallot and 4 cups water or stock to bacon and bacon grease and bring to a boil. Lower heat to a simmer and cook over medium heat until beans are very soft, about one hour. Add vinegar and sugar. Stir. Let simmer a few minutes, stirring occasionally. Salt and pepper to taste. Serve warm.

Django Unchained (Texas, Mississippi)
Django, a slave, and Dr. Schultz schlep across the South to rescue Django's wife ,Broomhilda, and bounty-hunt along the way.

MENU: Fried Chicken, Baked Macaroni And Cheese, Black Eyed Peas, Angel Food Cake (aka white cake)

Baked Macaroni and Cheese
Serves 10-12

    Kosher salt, as needed
    1 pound elbow macaroni
    4 cups (1 quart) whole milk
    8 tablespoons butter (1 stick)
    1/2 cup all-purpose flour
    3 tsp prepared mustard
    Pinch of cayenne
    8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups)
    3 ounces grated Pecorino Romano cheese (about 1 cup)
    3 eggs, beaten
    2/3 cup panko (optional)

Cheesy, bubbly, baked goodness

Preheat oven to 400°F.

Bring a large pot of Kosher-salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse with cold water; set aside.

Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside. OR heat in a microwave-safe bowl on high for 3 minutes and set aside.

In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and whisk constantly until the mixture turns very light brown in color, about 3 minutes. While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth.

Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Stir in mustard and cayenne. Remove from the heat. Stir in 2 cups of sharp cheddar cheese, Pecorino, 3 eggs and 3 tsp mustard. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes. Serve immediately or, if baking, transfer to a 5-quart baking dish, sprinkle with the remaining sharp cheddar cheese and panko and bake until bubbling and brown on top, about 25 to 30 minutes.

Mardi Gras

noreply@blogger.com (Nikki) — Wed, 16 Jan 2013 22:04:00 +0000

I am a granddaughter of New Orleans.

I have never lived there. I don't speak Creole. Or French (with any level of proficiency) but my life has been filled with powdered-covered beignets, thick étouffées, spicy jambalayas, crunchy pralines, savory filé and lots of stories about my family and culture that originated in the Crescent City.

My grandfather was from New Orleans. After being recruited by St. Augustine's University in Raleigh, he and my grandma made a life in North Carolina. He was the track and field, football and gymnastics coach at Winston-Salem State University back in the 1960s and early 70s.

My uncle, enjoying Mardi Gras

Every year my immediate family and I go on a week-long trip to spend time with one another, relax, rejuvenate for the upcoming year and just enjoy life. Last year, we decided to go back to our roots and visit New Orleans. When is the best time to visit? Mardi Gras season, of course! Last year was my first time enjoying New Orleans as an adult.

This year, the Millers are heading back down to the bayou for Mardi Gras and I need to get ready.

I'm getting ready with some gumbo and crawfish étouffée.

Etouffée means "smothered". Basically, you're smothering the vegetables and meat in a roux and seasonings. You can make an etouffée out of anything, I suppose. Typically, it's made with shellfish. So, we'll go with that.

Crawfish Etouffée
Serves 4-6

8 Tbs (1 stick) butter
1 cup EACH finely chopped onions, bell peppers, celery
1Tbs Creole seasoning
1Tbs flour
1 cup fish or vegetable stock, warm
2 bay leaves
1lb crawfish tails
1/2 cup chopped green onions
2Tbs chopped parsley

Melt butter in a large skillet on medium-high heat. Add onions, celery, peppers and cook until soft, 15-20 minutes. Add flour and cook for 10 minutes, until a light blonde color. Whisk in stock, add bay leaves and turn heat up to High to bring the pan to a simmer. Reduce heat to low for 25 minutes. Stir in crawfish, green onions and parsley. Simmer for 5 minutes. Add salt and pepper to taste. Serve with rice.

Crawfish tails with creole seasoning

Blonde roux mixing with the "trinity"

Chopped green onions, waiting for the pan

♪♫Jambalaya and a crawfish pie and filé gumbo
'Cause tonight, I'm gonna see my ma cher a mi-o♫♪

Year-long beaded tree decoration

The Mardi Gras parades are the best part of the season. It's not about the beads and showing your boobs to get them. It's a family event! Everyone takes coolers full of food and drink, camp chairs, ladders (to see over the crowds of people), reusable grocery bags to take home all of the goodies and beads you catch from the floats.

Harry Connick, Jr. is in this photo

Mardi Gras means "Fat Tuesday" in French. Mardi Gras (also called Shrove Tuesday) is more than just the day before Ash Wednesday. It's a lifestyle, a culture, a series of events, parties, parades and masquerade balls that begin on January 6 (also called Twelfth Night or the Twelfth Day of Christmas) and lasts until Ash Wednesday, which is 46 days before Easter Sunday.

At Pat O'Brien's, with the original Hurricane

A balcony decorated for Mardi Gras

A St. Charles Ave streetcar. Made in NORTH CAROLINA!

I can't wait to get back to NOLA and share my adventures with you. Be sure to follow me on Twitter OR Facebook so you can get live updates on Mardi Gras 2013!

Laissez les bons temps rouler! (Lay say lay bohn tohn roo lay)
Let the good times roll!

Pot Roast

noreply@blogger.com (Nikki) — Thu, 10 Jan 2013 19:38:00 +0000

Are you obsessed with Pinterest? It seems that everyone is. A year ago, I was one of those people. I thought I could use it as a way to promote things on my blog but the boards that I don't care about (Funny Shit, Dream Kitchen Spaces) have the most followers and my children (Food, France) don't have as many. I'm okay with this. In this photo-centric world of Pinterest, Tastespotting, FoodGawker and others, I don't need validation from people I don't know to tell me my craft is acceptable. Beauty is fleeting, knowledge lasts forever...

On that note, Pot Roast is another one of those items that I think everyone should know how to cook. It's simple like roasted chicken, economical, easily customizable and in the age of crock-pot recipes coming back into fashion, it fits the bill perfectly.

Photo courtesy: The Way The Cookie Crumbles

There are quite a few prime cuts of meat used for pot roast. These cuts have less fat and are best cooked by long, slow cooking with liquid ( called braising)--This tenderizes the meat fibers. Common cuts used for pot roast include: chuck, brisket, top round, bottom round and rump. Ask your butcher for his or her suggestion for the best cut.

The following recipe is NOT made in a crock-pot, but you could make it in one if you wish.

Pot Roast
Serves 6-8

    3 1/2 lb of beef shoulder or boneless chuck roast
    2 Tbsp olive or safflower oil
    Salt, pepper, italian seasoning to taste
    2 large white or yellow onions, julienne, about 4 cups sliced onion
    4 cloves of garlic, peeled
    1 cup of red or white wine
    32 oz beef stock or water
    1 bay leaf
    Several carrots, peeled and cut lengthwise
    1 lb Brussels sprouts, fresh
    1 lb white mushrooms, sliced
2 Russet potatoes, cubed (optional; it tends to fall apart but it thickens the gravy without extra flour)

If using the oven, preheat to 350°F. Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Use a thick-bottomed pot with a lid (oven-proof, optional) and heat 2 Tbsp of oil on medium high heat. Brown roast in pot, all over, 4-5 minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

Sizzle, sizzle... Look at that hunk of beef!

When roast is browned, remove from pan and set aside to rest. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic, carrots and all of the other vegetables on top of the onions. Set the roast on top of the vegetables. Add 1 cup of wine and stock or water. Add the bay leaf. Cover. Bring to simmer* and then adjust the heat to low, while still maintaining a simmer when covered. Cook for 3 1/2 to 4 hours, or longer, until meat is tender.

Caramelizing of the onions

The vegetables.

Finished product!

*If you wish to make this dish in the oven, preheat it at 350°F before browning the roast. Place the pot in the over at the start temp for 20 minutes, then drop the temperature to 225°F. For crock-pot-lovers, 6-8 hours on low or 2-3 hours on high.

Chipotle Sweet Potato Ravioli

noreply@blogger.com (Nikki) — Thu, 03 Jan 2013 12:00:00 +0000

I love stuffing things into ravioli. Using my last television appearance as a barometer, I'll put anything in a wonton wrapper, saute it in butter and drizzle sauce over it.

These ravioli are no exception. I've eaten my fair share of ravioli in 2012, and I suspect I'll have more in 2013. To bring the new year in with a bang, I'm going to stuff my face and some wontons with this spicy take on a classic. Look for wonton wrappers in the produce department of your grocery store near the tofu, fresh herbs and refrigerated salad dressings. Make sure you pick up wonton wrappers and not egg roll wrappers, which are thicker, bigger and not what you need.

Chipotle sweet potato ravioli with dried cranberries and alfredo sauce

Sweet Potato Filling:

1 lb sweet potato, peeled, mashed
1 chipotle, chopped, seeds removed
2 Tbsp adobo sauce
2 shallots, minced (or 1/2 medium red onion)
1/2 cup ricotta cheese
1 cup Parmesan cheese, shredded
Salt and pepper to taste

Prepare filling by mixing all of the above ingredients in a bowl. If the mixture is too dry, add a little cold water. If the mixture is to wet or too loose, add breadcrumbs.

Mashed sweet potato, minced chipotle, red onion and Parmesan cheeses.

Alfredo Sauce:
2 cups heavy cream
1 stick (8 tablespoons) unsalted butter
2 cups grated Parmesan cheese
Pinch ground nutmeg
Salt and freshly ground white pepper

Stir 2 cups of cream and the butter in a heavy large skillet. Cook over medium heat just until the butter melts, stirring occasionally. Remove from the heat. Sprinkle in Parmesan and stir to incorporate. Add the nutmeg, salt and white pepper. Sauce will thicken slightly, in about 1 minute.

Test Ravioli, waiting for the party to begin.

The ravioli filling is just enough for 40 ravioli, using one wrapper per raviolo.

Only ONE teaspoon per ravioli!

Directions:

Bring salted water to a boil in a large pot. Hydrate dried cranberries in a ramekin with hot water (or hot white wine, if you're feeling extra fancy).
Stuff the wonton ravioli by placing wonton wrappers on a sheet tray or foil-covered surface and mounding 1 tsp. of filling in the center of the wrapper. Keep the wonton wrappers covered with a damp dish towel or plastic wrap, to prevent them from drying out.
Fold wonton ravioli in half to form a triangle. Brush the edges lightly with water with a pastry brush (or your finger), and press to seal.

All dressed up and waiting to go.

When water is at a gentle boil, gently place wonton ravioli, one at a time, in the water. Cook in batches so the pot isn't overcrowded. Simmer until the filling begins to turn translucent and the ravioli floats to the top, about 3 minutes. Remove ravioli with a slotted spoon, place into alfredo sauce, add cranberries sans hydrating liquid, garnish with chopped parsley and serve immediately.

Add cranberries, chopped parsley and it becomes a party!

Mixed Conference 2012

noreply@blogger.com (Nikki) — Mon, 31 Dec 2012 11:42:00 +0000

A month ago, I attended one of the most creative and fun food conferences ever: Mixed Con!

The SWAG-packed weekend took place a mere 150 minutes away from me at the breathtakingly beautiful Mountain Lake Hotel outside of Roanoke, Virginia. The hotel was the filming location for “Dirty Dancing”! The ENTIRE property was reserved just for our conference. The only outside visitor was the ghost of Patrick Swayze, but I cannot confirm nor deny his presence was felt during my stay (even though my room's lights flickered briefly on the first night)

Kellerman's? Mountain Lake Hotel? Both.

Hosted by the lovely and fabulous Paula of bell’alimento and Susan of Doughmesstic, MixedCon was a small and intimate conference with only 100 bloggers in attendance. I didn't know a SOUL when I stepped onto the premises, it was like the first day of school in a new town. But if you know me--you know I've never met a stranger. Ever.
One of the first people I met was Janet from Army Mom. She's from Winston-Salem too! It was truly a blessing meeting her and I can't wait to have lunch with her soon.

I don't get to travel to food conferences often. They're usually in the Four Corners of the American Culinary Earth: Seattle, San Francisco, New York or Miami and not in small resort towns cradled in the bosom of the Allegheny and Appalachian Mountains. Another blessing in disguise, all of the SWAG we were promised and delivered upon... Oxo, Kitchenaid, Dixie Crystals, Hershey’s, Attune Foods, Way Better Snacks, Lucky Leaf, Dreamfields Pasta, Roland Foods, Cameron Hughes Wine, Creminelli, Anderson Seafood, Stonyfield, Le Creuset, Smith's Edgeware, Dreamfarm, Wisconsin Cheese, Real Butter

There were also opportunities to eat, drink, eat, be merry, win prizes, eat, be merry, drink, win, drink, eat and did I mention win prizes?

Swag bag photo courtesy of Me and My Pink Mixer

Saturday's conference sessions were full-to-the-brim with information and fun activities to keep everyone busy. Unfortunately, there was a black hole sucking all internet and cell phone service into oblivion, but I was able to tweet a little bit at night from my bed (with my phone held at a 90º angle in the air).

First up--cookie decorating with Marian from Sweetopia. I can't remember the last time I decorated a cookie. I don't have that much patience before eating it. Case and point: We were given a tree cookie (see below) and an ornament cookie to decorate. I decided my ornament was too ugly to photograph, so I ate it. My tree turned out fine. But it didn't leave Virginia...

Before!

After!

Next--Cake decorating with Duff Goldman of Charm City Cakes and Ace of Cakes fame and his lovely assistants, Elena and Mary.

Me and the girls. Elena (l), Mary (r)

This session was a bit of a blur (to me) because there were so many ingredients, options, and materials to work with but not a lot of time. I could have sat in that room for 6 hours, decorating (and messing up) one singular cake. I decided upon Christmas lights, red, green, and a little rolled fondant for panache.

In the midst of our cake decorating, I got to make black fondant with Duff and he made a comment like,"Making black isn't fun..." And I feigned disgust, "WHAT DO YOU MEAN 'MAKING BLACK ISN'T FUN?" and you could feel the air suck out of the room with the gasps. "Just kidding!" I proclaimed... and all was right with the world. Leave it to me to bust this man's balls.

Me and Duff

There was a break in the afternoon's program. Well, I took a break... and I walked around the property a bit.

Other sessions included: Food Styling with Tami Hardeman of Running With Tweezers (my real-life Facebook friend and fellow food blogger), E-book Creation with Heidi of Foodie Crush (Look out 2013, a Nik Snacks e-book is coming!) and video production from Chez Us.

Later in the evening, there was a party featuring Captain Morgan and some other spirits like Crown Royal Maple. And a showing of "Dirty Dancing".

One of my many drinks

I really did have "the time of my life". I met some wonderful people, became inspired to do better and more in 2013 and to keep doing what I do best--be awesome.

Chocolate Caramel Bacon Cake

noreply@blogger.com (Nikki) — Sun, 30 Dec 2012 03:23:00 +0000

Once a year I complete a grandiose gesture and create an epic cake for my friends to enjoy. I don't know what chefs do on their days off (except Alex & Chuck), but one thing I don't, is cook.

Enter: Caramel Bacon Chocolate Cake. Not for the faint of heart, an every day indulgence or calorie-counters. A complicated operation of making caramel, ganache, the most chocolaty cake in the world, crispy bits of bacon, sea salt and imagination, it was a hit at my favorite local bar and I will never have to show my ID again.

Chocolate Cake

Butter (or bacon grease), for greasing the pans

1 3/4 cups self-rising flour, plus more for pans

2 cups granulated sugar

3/4 cups Ghirardelli natural unsweetened cocoa

1 teaspoon sea salt

1 cup buttermilk, shaken

1/2 cup light olive oil

2 extra-large eggs

1 teaspoon pure vanilla extract

1 cup hot brewed coffee

Bacon caramel filling, recipe follows

Chocolate ganache, recipe follows

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, olive oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add hot brewed coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula to insure it is incorporated into the batter.

Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a toothpick (or tip of a knife) comes out clean. Cool in the pans for 30 minutes, then turn them out onto cooling racks and cool completely.

Place 1 layer, flat side up, on a plate or cake pedestal. With a knife or offset spatula, spread the top with caramel bacon filling. Place the second layer on top, rounded side up, and spread the chocolate ganache evenly on the top and sides of the cake.

If you feel fancy, spread the bacon caramel filling in between the cake layers and then transfer the cake to a cooling rack (with foil or newspaper beneath). Pour the room temperature chocolate ganache over the entire cake. Let the ganache set before moving to a cake dish,

Bacon Caramel

1 cup of sugar
6 Tbsp butter

1/2 cup heavy whipping cream

16 oz. Sugar-Free Cool Whip

4 slices bacon, cooked, crumbled

Making caramel. It's just melted sugar.

Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. Immediately add the butter to the pan. Whisk until the butter has melted. Take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. When you add the butter and the cream, the mixture will foam up. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into 16 oz. of room temperature Cool Whip. Add crumbled bacon and whisk until incorporated. Chill for 1 hour.

Chocolate Ganache

8 oz semisweet chocolate chips

1/2 cup heavy cream

Cook the chocolate chips, heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Cool to room temperature.

NOTE: Or melt chocolate in the microwave in 30-second intervals, stirring in between. Add heavy cream and whisk until no lumps or chunks are visible and a smooth texture is achieved.

National Bouillabaisse Day

noreply@blogger.com (Nikki) — Sat, 15 Dec 2012 13:29:00 +0000

December 14 is National Bouillabaisse Day. I just found out. Oops.

So, what's bouillabaisse?

Bouillabaisse is a fish stew that originated in Marseilles, France. From how it was explained to me: Marseille fishermen typically make the dish when they return to port. Rather than using the expensive fish that they catch, they use common fish like rockfish and shellfish. The secret to the famous stew is keeping it simple. The broth is fortified with lots of seafood and trimmings, flavored with the typical flavors of the region: garlic, saffron, olive oil and tomatoes. Orange peel, basil, saffron, and bay leaf are added to the soup for flavor. Vegetables like onions, celery, and potatoes are modern day additions. The broth is traditionally served separately from the fish and shellfish with a rouille, a mayonnaise made of olive oil, garlic and saffron spread on grilled slices of bread.

This is my first attempt at a bouillabaisse

Bouillabaisse
Serves 6-8

1/2 cup Olive oil
4 Shallots, thinly sliced
2 or 3 leeks (white part only), thinly sliced
2 cloves garlic, crushed
1 large tomato, chopped, or 1/2 cup canned tomatoes
4 stalks celery, thinly sliced
2-inch slice of fennel
1 pound of Oysters, clams, or mussels
1 cup shrimp, crab, or lobster meat, or rock lobster tails
3 sprigs fresh thyme
1 bay leaf
2-3 whole cloves of garlic
Zest of an orange
1/2 teaspoon saffron
3 pounds of at least 3 different kinds of fish fillets, fresh
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
1 cup fish broth, clam juice or water
2 Tbps lemon juice (optional)
2/3 cup white wine
Sliced French bread

Sauce Rouille:

    1 Tbsp hot fish stock or clam broth
    2 cloves peeled garlic
    1/8 teaspoon salt
    1/4 cup soft white bread, pulled into bits
    1/2 cup olive oil

Put hot fish stock or clam broth into a blender or food processor (use a mortar and pestle, if you'd like). Add garlic, salt and bread. Blend until very smooth. With the machine still running, add olive oil slowly and stop the blending as soon as the oil disappears. At serving time pass rouille in a little bowl or slather toasted pieces of french bread with it and serve it alongside the bouillabaisse. Each serving is about 1/2 a teaspoon that you can also stir into your stew.

Heat 1/4 cup of the olive oil in a large (6-qt) pot on medium heat. When hot, add the shallots, leeks and garlic. Saute for 5 minutes until softened. Add tomato, celery, and fennel. Stir the vegetables into the oil with a wooden spoon until well coated. Then add another 1/4 cup of olive oil, thyme, bay leaf, cloves and the orange zest and saffron.

Cut fish fillets into 2-inch pieces. Add the pieces of fish, fish trimmings, water or broth, wine, sea salt and turn the heat to high to bring to a boil. Then turn the heat to low and simmer for 20 minutes. Add oysters, clams or mussels and shrimp, crabmeat or lobster tails, cut into pieces or left whole. Be careful not to overcook the seafood, so turn off the heat after the 20-minute simmer

At serving time taste and correct the seasoning of the broth, adding a little more salt or pepper if need be, and maybe a touch of lemon juice. Ladle bouillabaisse into each serving dish and garnish with fresh fennel fronds. Place a thick slice of crusty French bread slathered with Sauce Rouille.

Rascasse (scorpionfish) from a market in Paris

Up-close and personal. Shrimp, cod, swordfish, oysters, saffron-flavored broth

National Bouillabaisse Day from around the web
Eatocracy
Foodimentary
Tumblr round-up

Sweet Somethings

noreply@blogger.com (Nikki) — Thu, 13 Dec 2012 06:57:00 +0000

Christmas.

It always takes me a while to get in the spirit of Christmas. I usually don't feel festive until December 21. No matter how many lights or decorations, bars of songs or sequined dresses come my way, I never get into the mood until the 21st. Since that's when the world is supposed to end this year, I feel right on track.

There are only a few traditions that take place every year, without fail, at my house: Christmas cookies, ham and lamb for Christmas dinner, gingerbread and pineapple upside-down cake.

Photo courtesy of Food Blogga

Every Christmas, me and my grandma would make a pineapple upside-down cake. We'd also make a carrot cake (chock-full of raisins, pecans and crowned with cream cheese frosting) but it was really all about the pineapple.

Fresh, canned, jarred, sliced OR crushed, decorated with maraschino cherries, the pineapple upside-down cake is a thing of beauty.

Buttery, yellow cake with hints of salt and dark, caramelly edges, softened with roasted pineapple rings and chewy, sweet cherries, the taste of this cake takes me back to being a child. Always made in grandma's cast-iron skillet, it is always suspenseful to see if the cake will turn out intact or if a portion of the caramelized pineapple will stick to the bottom when flipped over after baking. Scroll below the recipe and watch a video of my mom flip our holiday cake onto a cake plate... or does it make it?

Grandma Betty's Pineapple Upside Down Cake
Serves: However Many Can Eat This

1 can sliced pineapple rings
1/4 cup butter
1 Tablespoon water
1 cup brown sugar
6 to 8 maraschino cherries
2 cups all-purpose flour
2 1/2 teaspoons baking powder
2 sticks butter, room temperature
2 cups granulated sugar
2 eggs
1/2 cup buttermilk
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F.

In a 10-inch cast-iron skillet, melt 1/4 cup butter with 1 tablespoon of water and add brown sugar. Stir well with a wooden spoon over medium heat until the sugar is completely dissolved and the caramel is smooth. Arrange pineapple rings evenly in the caramel. Place 1 maraschino cherry in the center of each pineapple ring.

Make the cake: Sift flour and baking powder together. With a hand mixer or In a stand mixer fitted with a paddle attachment, cream butter and granulated sugar until light and fluffy. With mixer on low, add eggs 1 at a time and mix until each is incorporated. Add buttermilk and then flour. Mix until incorporated.

Alternatively, in a small bowl or large measuring cup, measure the buttermilk and add the vanilla and eggs. Add half of the buttermilk-vanilla-egg mixture then half the flour. Repeat.

Pour the batter into the skillet over the caramel and pineapple rings. Place pan in the preheated oven and let cake bake for about 40 minutes. The cake should be nice and golden on top and puffed up slightly. Allow to cool slightly, (about 20 minutes), before inverting onto a cake plate.

Tunisian Tuesday

noreply@blogger.com (Nikki) — Wed, 05 Dec 2012 12:55:00 +0000

These post and everything in it is an hommage to the spice traders who brought chiles back from the New World to North Africa (Tunisia, Algeria and Morocco). I traveled to Morocco in my late teens, mesmerized by the rustic, yet modern outdoor markets, beautiful colors and the scent of spice and adventure in the air. These days I travel to the country via the Internet. And these meatballs.

I didn't purchase much while I was there, but I did manage to bring back a small tube of the ubiquitous spicy rival to ketchup: harissa. Flavored by chilis, spices and olive oil, it beats ketchup, salsa and cult-favorite sriracha. Although harissa in the tube is good, it's hard to beat homemade. Dried chiles are readily available as are food processors, so there's no reason to squeeze harissa out of a tube. As much as I enjoy spice (I put a pinch of cayenne in EVERYTHING), I use roasted red peppers instead of chilis to be sure to accommodate everyone's palate in the house.

Tuesday menu:
Dinner--Lamb merguez meatballs, tomato-feta bread pudding, lemon-scented asparagus

Merguez is a traditional lamb or beef sausage from North Africa.

Traditionally, harissa is made from Guajillo and New Mexico chiles. Those are the closest to the native peppers of Tunisia.

Harissa
Makes 1 cup

    4 roasted red peppers, whole
    1 tablespoon coriander seed, ground
    1 tablespoon cumin seed, ground
    1 tablespoon cinnamon
    2 teaspoon cayenne
    2 teaspoons turmeric
    5 cloves garlic
    1/4 cup extra virgin olive oil

Note: When making this for people who enjoy heat with their spice, substitute traditional peppers such as dried New Mexico, chile de arbol, guajillo, or chipotle chilis soaked in hot water to soften them up, instead of roasted red peppers.

In the bowl of the food processor, add all of the ingredients. Process on high until it forms a smooth paté and all the ingredients are incorporated.

Lamb Merguez Meatballs
Makes 20 meatballs

1 pound fresh ground lamb shoulder
2 garlic cloves, minced fine
1 cup harissa
1 tablespoon tomato paste (optional)
1/4-1/2 teaspoon Salt, to taste

Preheat oven to 350F.

In a large bowl, add lamb, garlic, harissa, tomato paste (if using) and mix ingredients by hand. You may need to use gloves OR to run your hands under cold water repeatedly to keep the mixture from sticking to you. Place the bowl in the fridge for a minimum of 15 minutes to allow the meat to rest and chill; that will make meatball rolling so much easier. To develop flavors, chill meat mixture overnight.

Test a small portion of the meat mixture to taste your spice levels.

When ready to make meatballs, moisten your hands and a 1 tablespoon measuring spoon with cold water and shake to remove excess. Measure a level tablespoon of lamb and roll into a ball between your palms. Alternatively, use a #40 ice cream scoop to make uniform meatballs. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart. Slide the meatballs into the oven and bake for 15-20 minutes, until golden brown and cooked through.

Note: to make your lamb last longer and to achieve softer meatballs, add fillers such as fresh breadcrumbs, heavy cream, and eggs.