February is North Carolina Sweet Potato Month! To celebrate, the NC Sweet Potato Commission is hosting “Signature Sweets.” Over 50 chefs and artisans from NC will be featuring a special dish for the whole month of February using sweet potatoes grown in NC. Here is the finalized list of participants. Located in the tranquil residential Grove Park District of Asheville, the Albemarle Inn is the perfect getaway. This restored 1909 Greek Revival mansion is a bed and breakfast, and offers guests a delicious three-course breakfast during their stay. The Albemarle Inn has shared a recipe for their homemade Sweet Potato Waffles with Spice Pecan Praline, which will be featured this February at the Inn for the “Signature Sweets” promotion. Sweet Potato Waffles with Spiced Pecan Praline Ingredients For the praline: 1 cup Pecan Halves ½ cup granulated sugar ¼ tsp. cinnamon ¼ tsp. nutmeg ¼ tsp. cayenne (optional) For the waffles: 2 cups all-purpose flour 1 ½ Tblsp. baking powder 2 Tblsp. granulated sugar ¼ tsp.salt 1 tsp. cinnamon Pinch nutmeg 2 large eggs ¼ cup butter, melted 1 cup Milk 1 cup cooked and mashed North Carolina Sweet Potato Directions To make the praline: Toast nuts lightly in a dry frying pan, shaking the pan. Add sugar & spices and stir until melted and golden brown. Pour onto a lightly oiled baking sheet and, when cool, break into pieces by hand or with food processor. To make the waffles: Sift together flour, sugar, baking powder & salt into a large bowl. Add in the spices. In a separate large bowl, with electric mixer, beat together eggs, butter and milk. Slowly add in the dry ingredients, and continue mixing. Add in the NC Sweet Potatoes, and continue mixing. Preheat waffle iron. Spray waffle iron with vegetable cooking spray. Ladle batter onto the hot waffle iron. Cook until golden brown, 3-4 minutes. Remove from iron. Arrange on serving plates. Sprinkle Praline on top. Serve with warmed maple syrup a...
Read MoreRecipe: Spicy Sweet Potato Salad by Sassool
This February kicks off North Carolina Sweet Potato Month! To celebrate, the NC Sweet Potato Commission is hosting “Signature Sweets.” Chefs from NC will be featuring a special dish for the whole month of February using sweet potatoes grown in NC. Stay tuned for the finalized list of participating chefs and artisans. Sassool is a popular restaurant in North Raleigh serving healthy and traditional Mediterranean food. Sassool has shared a recipe for their Spicy Sweet Potato Salad, which will be featured this February at the restaurant. Try this recipe at home before “Signature Sweets” begins. Spicy Sweet Potato Salad Ingredients 2 large NC sweet potatoes 1/4 cup extra-virgin olive oil, divided 1 tsp salt 1 tsp ground black pepper 3 Tbsp cup red-wine vinegar 1/2 red bell pepper, diced 1 tsp ground cumin 1/2 Tbsp grated orange zest 1/4 cup sliced scallion 1/4 cup minced fresh mint leaves 1 minced jalapeño 3 Tbsp raisins Directions Preheat the oven to 400?F. Cut the sweet potatoes into bite-size pieces. Put them on a baking sheet, drizzle with two tablespoons of the oil, and toss to coat. Sprinkle with salt and pepper, and roast, turning occasionally, until crisp and brown outside and just tender inside, about 30 minutes. Remove and keep on the pan until ready to dress. Make the dressing While the potatoes cook. Put the remaining six tablespoons of oil in a blender, along with the vinegar, bell pepper, cumin, and zest if you’re using it. Sprinkle with a little salt and pepper. Purée until smooth. Toss the warm potatoes with the scallion, mint, jalapeno, and raisins if you’re using them. Add 1/2 cup of the dressing, and toss to coat, adding more if necessary. Taste and adjust the seasoning. Serve immediately or at room...
Read MoreRecipe: Ginger Thai NC Sweet Potato Bisque by CockADoodleMoo Truck
This February kicks off North Carolina Sweet Potato Month! To celebrate, the NC Sweet Potato Commission is hosting “Signature Sweets.” Chefs from NC will be featuring a special dish for the whole month of February using sweet potatoes grown in NC. Stay tuned for the finalized list of participating chefs and artisans. CockADoodleMoo is a popular food truck based in the Triangle. This food truck is owned and operated by Doug and Jolie Rollins. CockADoodleMoo’s focus is on traditional and global BBQ along with gourmet sandwiches featuring fresh, all natural and local ingredients. Chef Doug Rollins has shared his recipe for Ginger Thai NC Sweet Potato Bisque, which will be featured this February on the food truck. Try this recipe at home before “Signature Sweets” begins. Ginger Thai NC Sweet Potato Bisque By: Chef Doug Rollins Ingredients 2 tbsp coconut oil 1 ¼ cups onion, ¼” dice 1 tbsp garlic, minced 5 cups cooked NC Sweet Potatoes (6-8 large, approximately) 5 tbsp fresh ginger, grated 3 each 15 oz. cans coconut milk 2 ½ cups chicken stock 1 tbsp kosher salt ½ cup soy sauce ¼ cup fresh lime juice 1 tbsp red curry paste ½ cup cilantro, chopped ½ cup basil, chopped Toasted coconut to garnish Directions Sweat the onions and garlic with the coconut oil until tender. Add the ginger and cook until the aroma is apparent. Add the sweet potatoes, chicken stock, coconut milk, soy, lime juice and curry paste. Bring to a boil then reduce to a simmer for 15-20 minutes. Remove from heat and puree with an immersion blender. Stir in half the cilantro/basil and reserve the other half for garnishing. Photo example from Honest...
Read MoreRecipe: Chung’s Spicy Chili Beef Stir Fry
If you’re looking for a quick and delicious meal, stir fry is a great option. Victor Chung, an aspiring home chef and lover of Chinese food, recently taught me how to create his Spicy Chili Beef Stir Fry. I hope you enjoy this recipe one night for dinner this week! Chung’s Spicy Chili Beef Stir Fry 4 Servings Beef Marinade Ingredients 1/2 tsp salt 1 tsp sesame oil 1 tsp sugar 1/2 tsp white pepper powder 2 tbs light soy sauce 1 tbs oyster sauce 1 tbs Chinese cooking wine 1 1/2 tsp corn starch Marinade Directions Mix all ingredients for the marinade. Marinate beef in a bowl for 15-20 minutes. Stir Fry Ingredients 5 finger hot chilis, sliced (remove seeds if you don’t want it to be too spicy) 4 cloves of garlic, minced 1 bunch of green onion, chopped 1/2 medium red onion, sliced 1 inch nub of ginger, sliced 1 lb flank sirloin steak, sliced into thin 1 inch strips 3 tbs vegetable oil Stir Fry Directions Chop all vegetables according to the ingredient list, keeping vegetables separated. Oil a wok with 2 tbs of vegetable oil on high heat. Place ginger and garlic in the wok, cook for 30 seconds. Place red onions in the wok, cook for 2 minutes. Add peppers to the wok, cook for 1 minute. Remove vegetables and place into a large bowl. Add 1 tbs of vegetable oil to the wok, then add beef. Stir fry until beef is cooked to your preference. Place all vegetables back into the wok and mix. Add scallions and continue to stir fry for 30 seconds. Serve and spice accordingly to your taste with a hot sauce of your...
Read MoreSnack Break: Honey Caramelized Nectarines with Greek Yogurt
When 3pm rolls around, I’m always in need of a snack break. Sure, grabbing a bag of chips or candy bar is easy, but I prefer to eat something healthy and packed with protein. This recipe takes only 5 minutes to prepare and only involves a few utensils. I enjoy using nectarines as the main ingredient, however, other fruits like figs would be delicious. Honey Caramelized Nectarines with Greek Yogurt Ingredients 1 tablespoon honey, plus more for serving 1 nectarine, cut into slices 1 cup plain Greek yogurt Pinch of ground cinnamon Directions Heat honey in a skillet on medium-low heat. Add slices of nectarines with the skin facing up, and cook until caramelized. This should take approximately 5 minutes. Set aside and let cool slightly. Serve nectarines over yogurt, topped with cinnamon. Drizzle with additional honey....
Read MoreWarm Up: Three Noodle Dishes in NYC
The weather man is calling for snow tomorrow in New York City, and for some reason I don’t mind. Perhaps I’ve adjusted to the cold weather (or just have an amazing winter coat). However, I have a prediction — I think it’s the noodles. From ramen to pho, the city has pipping hot options to warm even a Southerner up on the coldest of days. Here are three dishes I have grown particularly fond of while living in New York City: Grilled Lemongrass Chicken Pho from Saigon Shack Located in Greenwich Village, Saigon Shack is a cozy spot for a warm bowl of pho. Pho (pronounced “fuh”) is a traditional Vietnamese noodle soup consisting of broth, rice noodles called bánh pho, herbs and meat. Don’t forget your cash before sitting down at Saigon Shack. The prices are quite reasonable, especially for this area of the city. Usually I enjoy pho with slices of beef, but I recently discovered a delicious dish — Saigon Shack’s grilled lemongrass chicken pho. Of course, I suggest adding a fresh squeezed lime, bean sprouts, jalapeños and fresh basil to amp up the flavor. If you really want to warm up, add extra sriracha. Spicy Cumin Lamb Hand-Ripped Noodles from Xi’an Famous Foods Xi’an Famous Foods’ East Williamsburg storefront is an extension of their central kitchen, which prepares speciality Chinese dishes for all of their New York restaurants. A small restaurant is attached to the central kitchen facility with indoor seating for about six people. The atmosphere is intimate and you can chat with the employees who are preparing your fresh noodle dishes. I’m a huge fan of the spicy cumin lamb hand-ripped noodles, which stole my heart over two years ago. The noodles are perfect with a rough and doughy texture. Xi’an Famous Foods tops these steamy hot noodles with chunks of sautéed cumin lamb. The pieces of chopped cabbage, onion and celery in the dish cools down the spice from the lamb. Bring your cash and cozy up at a seat overlooking the street. These noodles are even better while watching the snow fall outside. Spicy Basic Pork Ramen from Minca Ramen Factory Located in Alphabet City, Minca Ramen...
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